کاربرد قبل از برداشت کیتوزان با کارواکرول بر خصوصیات بیوشیمیایی، کیفی و ماندگاری توت فرنگی (Fragaria × ananassa Duch)

نوع مقاله : مقاله پژوهشی

نویسندگان

• زینب قاسمی ارشد ¹
• عبداله احتشام نیا ¹
• عیسی حزباوی ²
• حسن مومیوند ¹
• مرتضی سلیمانی اقدم ³

¹ گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم آباد، ایران

² گروه بیوسیستم، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم آباد، ایران

³ گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه بین المللی امام خمینی (ره)، قزوین، ایران

https://doi.org/10.22067/ifstrj.2023.77806.1192

چکیده

بالا رفتن سطح آگاهی مردم نسبت به اثرات منفی نگهدارنده­های شیمیایی، منجر به انجام تحقیقات بیش­تر در زمینه پوشش­های­طبیعی،زیست­تخریب­پذیر با خاصیت ضدمیکروبی شده است. این پژوهش، به­صورت آزمایش فاکتوریل، در قالب طرح کامل تصادفی با چهار تکرار در گلخانه آموزشی تحقیقاتی دانشکده کشاورزی دانشگاه لرستان انجام شد. فاکتور اول، نوع مواد با غلظت­های مختلف در پنج سطح شامل صفر (شاهد)، کارواکرول ۳/۰ درصد، کارواکرول ۶/۰ درصد، ترکیب کیتوزان ۵/۱ درصد با کارواکرول ۳/۰ درصد و ترکیب کیتوزان ۵/۱ درصد با کارواکرول ۶/۰ درصد و فاکتور دوم زمان انبارمانی در چهار سطح شامل صفر، ۱۰، ۲۰، ۳۰ روز پس از انبارمانی بود. میوه­های برداشت شده در دمای 5/0±4 درجه سانتی­گراد، با رطوبت نسبی ۵±۹۰ درصد نگهداری شدند. نتایج تجزیه واریانس داده­ها نشان داد که تاثیر نوع تیمار و مدت زمان انبارمانی بر تمام صفات مورد بررسی به­جز سفتی بافت میوه در سطح احتمال یک درصد معنی­دار بود. میوه­های تیمار شده با ترکیب کیتوزان و کارواکرول ۶/۰ درصد سفتی بافت، ویتامین­ث، مواد فنولی و مقدار مواد جامد محلول بیش­تر و ماندگاری بهتری نسبت به شاهد داشتند. به­طوری‌که بالاترین میزان محتوای فنل کل (۴۹/۲ میلی­گرم اسیدگالیک در ۱۰۰ گرم وزن تر) و سفتی بافت (۸۰/۳ کیلوگرم نیرو) مربوط به تیمار ترکیبی کیتوزان با کارواکرول ۶/۰ درصد بود. نتایج این مطالعه نشان داد کاربرد قبل از برداشت کیتوزان و کارواکرول ۶/۰ درصد می­تواند به­عنوان یک راهبرد ایمن و کم هزینه جهت افزایش عمر پس از برداشت توت­فرنگی رقم ’پاروس‘ قابل توصیه باشد.

کلیدواژه‌ها

• پوشش خوراکی
• سفتی بافت میوه
• کارواکرول
• ماندگاری
• ویتامین‌ث

موضوعات

• شیمی مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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