تأثیر پوشش خوراکی بر پایه صمغ زانتان غنی‌شده با اسید اولئیک بر کیفیت انبارمانی و خواص آنتی‌اکسیدانی میوه چیکو (Manilkara zapota)

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• دارا رضاخانی
• عبدالمجید میرزاعلیان دستجردی
• سمیه رستگار

گروه علوم باغبانی، دانشکده کشاورزی و منابع طبیعی دانشگاه هرمزگان، هرمزگان، ایران

https://doi.org/10.22067/ifstrj.2024.86132.1307

چکیده

میوه‌ی چیکو یا (sapodilla) به‌دلیل فسادپذیری بالا و از دست دادن سریع رطوبت، عمر مفید محدودی دارد. استفاده از پوشش‌های خوراکی به‌دلیل تأثیرگذاری در افزایش طول عمر مفید میوه‌ها، مورد توجه زیادی قرار گرفته است. هدف از این مطالعه ارزیابی اثربخشی پوشش خوراکی ساخته شده از صمغ زانتان (0/1 و 0/2 درصد) همراه با اسید اولئیک (1 درصد) در افزایش طول عمر مفید میوه‌ی چیکو در دمای 1 ± 8 درجه سانتی‌گراد و رطوبت نسبی 85-90 درصد است. کاهش وزن در میوه‌های تحت تیمار به‌طور قابل توجهی کمتر بود، به‌طوری‌که کمترین کاهش وزن در تیمار (صمغ زانتان 0/2 درصد + اسید اولئیک) مشاهده شد. بجز تیمار اسید اولئیک، سایر تیمارها در مقایسه با شاهد، سفتی بالاتری را نشان دادند. در پایان آزمایش، تیمارها به‌طور قابل توجهی تنفس میوه را کاهش دادند. در میوه‌های تحت تیمار همچنین در مقایسه با شاهد، ظرفیت آنتی‌اکسیدانی به‌طور قابل توجهی افزایش یافته و سطوح بالاتری از اسید آسکوربیک را نشان دادند. پایین‌ترین سطح TSS (22/8%) در تیمار (صمغ زانتان 0/2 درصد+ اسید اولئیک) مشاهده شد. علاوه بر این، نتایج نشان داد که میوه‌های تحت پوشش (صمغ زانتان 0/1 درصد + اسید اولئیک) فعالیت بالاتری را در آنزیم‌های سوپراکسید دسموتاز (SOD)، کاتالاز (CAT)  و آسکوربات پراکسیداز (APX) نسبت به میوه‌های تیمار شده با (صمغ زانتان 0/2 درصد + اسید اولئیک) و نمونه‌های شاهد نشان دادند. به‌طور کلی، میوه‌های تحت تیمار با (صمغ زانتان 0/2 درصد + اسید اولئیک) و (صمغ زانتان 0/1 درصد + اسید اولئیک) در مقایسه با شاهد و سایر تیمارها، بالاترین کیفیت کلی را نشان دادند. بنابراین، استفاده از این تیمارها برای حفظ کیفیت میوه‌ی چیکو توصیه می‌شود.

کلیدواژه‌ها

• انبار
• اولئیک اسید
• پوشش خوراکی
• زانتان
• ساپودیلا (چیکو)

موضوعات

• شیمی مواد غذایی

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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