بررسی تأثیر تیمار پس از برداشت با آب و مواد ضد عفونی فعال شده با پلاسمای سرد بر برخی خواص فیزیکوشیمیایی پرتقال

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی

نویسندگان

• سیده فاطمه حسینی ¹
• سید جعفر هاشمی ¹
• آزاده رنجبر ندامانی ¹
• فرشاد صحبت زاده ²

¹ گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

² گروه فیزیک اتمی و مولکولی، دانشکده علوم پایه، دانشگاه مازندران، بابلسر، ایران

10.22067/ifstrj.2025.94222.1452

چکیده

مرکبات منابعی غنی از ویتامین، مواد معدنی و فیبر غذایی فراوان بوده و جزو محبوب‌ترین میوه‌ها در جهان هستند. آسیب‌های مکانیکی در فرآیند برداشت و حمل‌ونقل منجر به رشد میکروارگانیسم‌ها و قارچ‌ها و درنتیجه افزایش ضایعات این محصولات می‌شود. استفاده از قارچ‌کش‌ها و مواد شیمیایی برای کاهش این آسیب‌ها، نگرانی‌های زیست‌محیطی را به همراه دارد، بنابراین استفاده از روشی جایگزین که دوستدار محیط‌زیست بوده و قابلیت توسعه پایدار در فرآوری مواد غذایی را با مصرف کمتری از آب و انرژی داشته باشد، ضروری‌ست. در این پژوهش اثر محلول پراکسید هیدروژن فعال‌شده با پلاسمای سرد و مقایسه آن با اثر قارچ‌کش و محلول پراکسید هیدروژن روی پرتقال خونی رقم مورو در شرایط انبارمانی «طی 75 روز» در روزهای 0، 15، 30، 45 و 75 موردبررسی قرار گرفته است. نتایج نشان داد تیمار پرتقال با پراکسید هیدروژن- پلاسما باعث کاهش روند پیری میوه شد؛ زیرا این نمونه‌ها کمترین میزان pH و بیشترین اسیدیته را داشتند. تیمار قارچ‌کش- آب گرم موجب حفظ بهتر میزان ویتامین C شد؛ بااین‌حال در مقایسه با نمونه شاهد، تیمار پلاسمای سرد اثر منفی بر میزان ویتامین ث نداشت. میزان مواد جامد محلول در تمامی تیمارها در طول نگهداری افزایش یافت، اما بیشترین تغییرات در تیمار قارچ‌کش- آب گرم دیده شد. تیمارها باعث حفظ سفتی پرتقال شدند، اما کاهش وزن در نمونه‌های قارچ‌کش- آب گرم بیشتر بود. تیمار پراکسید هیدروژن- پلاسما تغییرات کمتری در شاخص روشنایی «L» نسبت به سایر تیمارها ایجاد کرد. باتوجه‌به خواص ضدمیکروبی پلاسما و پراکسید هیدروژن، و نتایج این پژوهش که نشان می‌دهد این محصول تأثیر منفی بر خواص کیفی پرتقال ندارد، بلکه در برخی موارد موجب حفظ بهتر کیفیت نمونه‌ها می‌شود، همچنین با درنظر گرفتن اقتصادی‌بودن و سازگاری این ترکیب با محیط‌زیست، استفاده از تیمار پلاسمای سرد به‌عنوان جایگزینی مناسب برای قارچ‌کش‌ها پیشنهاد می‌شود.

کلیدواژه‌ها

• پراکسیدهیدروژن
• پرتقال
• پلاسمای سرد
• قارچ‌کش

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Investigation of the Effect of Post-harvest Treatment with Water and Disinfectant Agents Activated by Cold Plasma on Certain Physicochemical Properties of Oranges

نویسندگان [English]

• Seyedeh Fatemeh Hosseini ¹
• Seyyed Jafar Hashemi ¹
• Azadeh Ranjbar Nedamani ¹
• Farshad Sohbatzadeh ²

¹ Mechanic of Biosystem Department, Sari Agricultural and Natural Resources University, Sari, Iran

² Department of Atomic and Molecular Physics, Faculty of Basic Sciences, Mazandaran University, Babolsar, Iran

چکیده [English]

Introduction
Citrus fruits are among the world's most widely cultivated crops, owing to their rich content of vitamins, minerals, and dietary fiber. Mechanical damage during harvesting and transportation can promote the growth of bacteria and fungi, increasing postharvest losses. The use of fungicides and chemicals to mitigate these damages raises environmental concerns. Modern technology and practical development are required to ensure maintaining healthy food, environmental preservation, and food quality without altering its properties. In this study, the effect of plasma technology applied on hydrogen peroxide solution, and comparing it with a fungicide-hot-water treatment and a hydrogen peroxide solution without plasma, on the physicochemical properties of Moro cultivar blood oranges were investigated.
 Materials and Methods
This study involved four treatments: hydrogen peroxide solution (H₂O₂), plasma-activated hydrogen peroxide (PH₂O₂), fungicide-hot water (WT; hot water with fungicide), and a control (C). Treatments were applied on days 0, 15, 30, 45, and 75 (D0–D75) during storage. Changes in pH, total soluble solids (TSS), total acidity (TA), vitamin C content, firmness, weight loss percentage, ripening index (TSS/TA), and color variations in both the fruit and juice were determined.
 Results and Discussion
The results showed that PH₂O₂ samples had the lowest pH and the highest acidity, indicating a slowdown in fruit aging. By the end of storage period, there was no significant difference in pH between the H₂O₂ and WT samples. Vitamin C content was higher in samples treated with fungicide-hot-water; however, the PH₂O₂ treatment did not reduce vitamin C levels compared to the control. Total soluble solids increased in all treatments during storage period, with the greatest change observed in WT. All treatments maintained fruit firmness, although weight loss was higher in WT. The optimal storage time for samples treated with PH₂O₂ and H₂O₂ extended to day 45, showing the most favorable effects on the physicochemical properties of oranges.
 Conclusion
In summary, hydrogen peroxide and plasma-activated hydrogen peroxide effectively contribute to controlling and reducing the viability of the green mold Penicillium digitatum, which is in consist with previous studies. Considering environmental and human health concerns associated with fungicides, as well as the higher cost of fungicides compared with plasma- and hydrogen peroxide-based approaches, the hydrogen peroxide–plasma treatment shows promise as an alternative to fungicide-treatment strategy, with positive impacts on certain quality traits of orange juice.
Funding Sources
This research, in the form of a master's thesis, received financial support from Sari University of Agricultural Sciences and Natural Resources.

کلیدواژه‌ها [English]

• Cold plasma
• Hydrogen peroxide
• Fungicide
• Orange

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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