نوع مقاله : مقاله پژوهشی فارسی
نویسندگان
گروه باغبانی، دانشگاه صنعتی شاهرود.
چکیده
در این پژوهش، ویژگی‌های کمی و کیفی قارچ تکمه‌ای در دمای 4 درجه سانتی‌گراد طی 35 روز نگهداری در بسته‌بندی‌های پلی‌اتیلن و نانوکامپوزیت پلی‌اتیلن-رس 5 درصد در ترکیب با اسانس خوشاریزه در سه غلظت 0، 50 و 100 میکرولیتر در لیتر بررسی شد. ارزیابی صفاتی ازقبیل کاهش وزن، سفتی بافت، نشت الکترولیت و محتوی مالون دی‌آلدیید، فعالیت آنزیم‌های آنتی‌اکسیدانی، جمعیت میکروبی، شاخص قهوه‌ای شدن، درصد باز شدن کلاهک‌ها و بازارپسندی کلی قارچ‌های تکمه‌ای در بسته‌بندی‌ها نشان داد که افزودن نانوذرات رس در بستر پلی‌اتیلن اثر معنیداری بر افزایش دوره نگهداری نسبت به بسته‌بندی پلی‌اتیلن داشت. از طرف دیگر استفاده از اسانس خوشاریزه در هر دو غلظت 50 و 100 میکرولیتر در لیتر اثرات بهبوددهنده در حفظ ویژگی‌های قارچ‌ها در دوره نگهداری در هر دو نوع بسته‌بندی نشان داد، بااین‌وجود، غلظت 100 میکرولیتر در لیتر اسانس خوشاریزه تأثیر بیشتری داشت. در کل، بسته‌بندی قارچ‌های تکمه‌ای در نانو کامپوزیت پلی‌اتیلن-رس 5 درصد و استفاده از پوشش خوراکی اسانس خوشاریزه با غلظت 100 میکرولیتر در لیتر برای افزایش دوره نگهداری این محصول همراه با حفظ کیفیت پس از برداشت و بازارپسندی پیشنهاد میگردد.
کلیدواژه‌ها
موضوعات
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