با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

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

2 گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

امروزه، کیفیت میوه‌ها و یا محصولات فراوری شده توسط مجموعه‌ای از خصوصیات فیزیکی و شیمیایی تعریف می‌شود. در این تحقیق، با توجه به حساسیت میوه خرمالو به فشار، به بررسی پارامترهای موثر بر تغییرات رنگی میوه پرداخته شده است. بر روی نمونه‌ها سه پوشش مختلف شامل پوترسین با غلظت 1 میلی‌مولار، پوترسین با غلظت 2 میلی‌مولار و آب مقطر بر روی آن‌ها قرار گرفت. سپس نمونه‌ها تحت نیروی بارگذاری 150 و 250 نیوتن قرار گرفته و در ظروف فومی با فیلم پلی‌اولفین، پلی‌اتیلن ترفتالات و جعبه معمولی بسته‌بندی شدند. نمونه‌ها به مدت 25 روز در سردخانه انبار شدند. پس از اتمام دوره انبارمانی، خواص کیفی نمونه‌ها شامل مقادیر L*، a*، b*، شاخص قهوه‌ای شدن، شاخص کروما، شاخص هیو و شاخص تغییرات رنگ کل اندازه‌گیری شد. با توجه به نتایج به‌دست آمده برای مقدار L*، b*، شاخص کروما، شاخص هیو و تغییرات رنگ استفاده از پوشش 1 میلی‌مولار پلی‌آمین تاثیر معنی‌داری داشته است و سبب تغییرات کمتر نسبت به پوشش‌های دیگر شده است. بسته‌بندی ظرف فومی با فیلم پلی‌اولفین نیز بهتر بسته‌بندی بوده است. کمترین درصد کاهش برای مقادیر L*، a*، *b، شاخص کروما و شاخص Hue در پلی‌آمین 1 میلی‌مولار به‌ترتیب با مقادیر 26/8%، 43/26-، 35/12، 31/1% و 995/120% به‌دست آمد. بیشترین مقدار در حالت بدون پوشش با مقادیر 49/18%، 32/73%، 84/19%، 95/15%، 36/152% به‌دست آمد. در نهایت تیمار پوشش پلی‌آمین تاثیر مثبتی در جلوگیری از درصد کاهش پارامترهای رنگی نمونه‌ها دارد. بهترین تیمار پوشش پلی‌آمین با غلظت 1 میلی‌مولار بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading

نویسندگان [English]

  • Sajad Jafarzadeh 1
  • Mohsen Azadbakht 1
  • Faryal Varasteh 2
  • Mohammad Vahedi Torshizi 3

1 Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Department of Horticulture, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Gorgan University of Agricultural Sciences and Natural Resources

چکیده [English]

Nowadays, the quality of processed fruits or products is defined by a set of physical and chemical properties. In this study, due to the sensitivity of persimmon fruit to pressure, the parameters affecting the color changes of this fruit after pressure have been investigated. Three different coatings and packing materials and two loading were applied to study the color changes of the samples. Samples were stored in the refrigerator for 25 days. According to the results obtained for the value of L*, b*, Chroma index, Hue index and color changes, the use of 1 mM polyamine coating had a significant effect and caused less change than other coatings. Foil container packaging with polyolefin film has also been better packaged. The lowest percentage reduction for L*, a*, b* , Chroma index and Hue index  values was obtained in the 1 mM polyamine with a value of 8.26%, -26.43%, 12.35%, 1.31% and 120.995% respectively, Also the highest value was obtained in the uncoated state with a value of 18.49%, 73.32%, 19.84%, 15.95%, 152.36%. Finally, polyamine coating treatment has a positive effect to prevent the percentage reduction of color parameters of samples. The best coating treatment was polyamine with a concentration of 1 mM

کلیدواژه‌ها [English]

  • Persimmon fruit
  • Color changes
  • Putrescine
  • Foam containers
  • Loading
  1. Abdelmotaleb, A., El-Kholy, M.M., Abou-El-Hana, N. H., Younis, M. A. (2009). Thin layer drying of garlic slices using convection and combined (convection- infrared) heating modes. Misr Journal of Agricultural Engineering, 26, 251–281. DOI:21608/MJAE.2009.109883
  2. Abebe, Z., Tola, Y. B. and Mohammed, A. (2017). Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits. African journal of agricultural research, 12(8), pp.550- 565.
  3. Asghari, M. A. A. F., Mostoufi, Y., Shoeybi, S. H., Fatahi, M. (2009). Effect of cumin essential oil on postharvest decay and some quality factors of strawberry.
  4. Cheng, H. D., Jiang, X. H., Sun, Y., Wang, J. L., (2001). Color Image Segmentation : Advances & Prospects 1 Introduction. Pattern Recognition, 34(12), 2259-2281. https://doi.org/10.1016/S0031-3203(00)00149-7
  5. Hazrati, S., Kashkooli, A.B., Habibzadeh, F., Tahmasebi- Sarvestani, Z. and Sadeghi, A. R. (2017). Evaluation of Aloe vera gel as an alternative edible coating for peach fruits during cold storage period. Gesunde Pflanzen, 69(3), pp.131-137. https://doi.org/10.1016/S0031-3203(00)00149-7
  6. Hernandez- Munoz, P., Almenar, E., Del Valle, V., Velez, D., Gavara, R. (2008). Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria× ananassa) quality during refrigerated storage. Food Chemistry 110, 428–435. https://doi.org/10.1016/j.foodchem.2008.02.020
  7. Hong, K., Xie, J., Zhang, L., Sun, D., Gong, D. (2012). Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava) fruit during cold storage. Scientia Horticulturae 144, 172–178. https://doi.org/10.1016/j.scienta.2012.07.002
  8. Jiang, Y., Li, Y. (2001). Effects of chitosan coating on postharvest life and quality of longan fruit. Food Chemistry 73, 139–143. https://doi.org/10.1016/S0308-8146(00)00246-6
  9. Jing, Z., Ruan, X., Wang, R., Yang, Y.( 2013). Genetic diversity and relationships between and within persimmon (Diospyros) wild species and cultivated varieties by SRAP markers. Plant Systematics and Evolution 299, 1485–1492. https://doi.org/10.1007/s00606-013-0810-1
  10. Lester,G.E.(2000). Polyamines and their cellular anti-senescence properties in honey dew muskmelon fruit. Plant Science 160, 105–112. https://doi.org/10.1016/S0168-9452(00)00369-1
  11. Liu, K., Yuan, C., Chen, Y., Li, H., Liu, J. ( 2014). Combined effects of ascorbic acid and chitosan on the quality maintenance and shelf life of plums. Scientia Horticulturae 176, 45–53. https://doi.org/10.1016/j.scienta.2014.06.027
  12. Malik, A. U., Zora, S. (2005). Pre-storage application of polyamines improves shelf-life and fruit quality of mango. The Journal of Horticultural Science and Biotechnology, 80, 363–369. https://doi.org/10.1080/14620316.2005.11511945
  13. Martínez Romero, D., Alburquerque, N., Valverde, J. M., Guillén, F., Castillo, S., Valero, D., Serrano, M. (2006). Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: a new edible coating. Postharvest Biology and Technology, 39, 93–100. https://doi.org/10.1016/j.postharvbio.2005.09.006
  14. Martinez‐ Romero, D., Serrano, M., Carbonell, A., Burgos, L., Riquelme, F., Valero, D. (2002). Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricot. Journal of Food Science, 67, 1706–1712. https://doi.org/10.1111/j.1365-2621.2002.tb08710.x
  15. Montazer, Z., Niakousari, M. (2012). Evaluation of color change of sour orange juice (from different stages of processing line) during storage, 109– 121.
  16. Moreno, J., Espinoza, C., Simpson, R., Petzold, G., Nuñez, H., Gianelli, M. P. (2016). Application of ohmic heating/ vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid. Innovative Food Science and Emerging Technologies, 33, 381–386. https://doi.org/10.1016/j.ifset.2015.12.014
  17. Serrano, M., Martinez- Romero, D., Castillo, S., Guillén, F., Valero, D. (2005). The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage. Innovative food science & emerging technologies, 6, 115–123. https://doi.org/10.1016/j.ifset.2004.09.001
  18. Stropek, Z., Gołacki, K. (2015). A new method for measuring impact related bruises in fruits. Postharvest Biology and Technology 110, 131– 139. https://doi.org/10.1016/j.postharvbio.2015.07.005
  19. Telis, V. R., Gabas, A., Menegalli, F., Telis- Romero, J. (2002). Water sorption thermodynamic properties applied to persimmon skin and pulp. Thermochimica Acta, 343, 49–56. https://doi.org/10.1016/s0040-6031(99)00379-2
  20. Vahedi Torshizi, M., Azadbakht, M. (2020). Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network. Iranian Food Science and Technology Research Journal 15, 113–132. https://doi.org/10.22067/ifstrj.v15i6.75049
  21. Valero, D., Díaz- Mula, H. M., Zapata, P. J., Guillén, F., Martínez- Romero, D., Castillo, S., Serrano, M., (2013). Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage. Postharvest Biology and Technology 77, 1–6. https://doi.org/10.1016/j.postharvbio.2012.10.011
  22. Wang, Q., Tian, F., Feng, Z., Fan, X., Pan, Z., Zhou, J. (2015). Antioxidant activity and physicochemical properties of chitosan films incorporated with Lycium barbarum fruit extract for active food packaging. International Journal of Food Science & Technology, 50, 458–464. https://doi.org/10.1111/ijfs.12623
  23. Wijewardane, R. M. N. A., Guleria, S. P. S. (2013). Effect of pre- cooling, fruit coating and packaging on postharvest quality of apple. Journal of Food Science and Technology 50, 325–331. https://doi.org/10.1007/s13197-011-0322-3
CAPTCHA Image