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

عنوان مقاله [English]

The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit

نویسندگان [English]

• Dara Rezakhani
• Abdolmajid Mirzaalian Dastjerdi
• Somaye Rastegar

Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, Iran

چکیده [English]

The sapodilla fruit has a limited shelf life due to its perishability and rapid moisture loss. The application of edible coatings has attracted much interest because they are effective in prolonging the shelf life of fruits. This study aims to evaluate the effectiveness of an edible coating made from xanthan gum (XG) (0.1% and 0.2%) combined with oleic acid (Ol) (1%) in prolonging the shelf life of sapodilla fruit at 8 ± 1 ^οc and a relative humidity (RH) of 85-90%. Weight loss was significantly reduced in the treated fruits, with the minimum weight loss observed in the Xan 0.2% + Ol treatment. Except for the Ol treatment, the other treatments showed a higher level of firmness compared to the control. At the end of the experiment, the treatments significantly reduced fruit respiration. The treated fruits also showed significantly increased antioxidant capacity and higher levels of ascorbic acid compared to the control. The lowest TSS (22.8%) level was noted in the Xan 0.2 + Ol treatment. Moreover, the results showed that fruit treated with Xan 0.1% + Ol coating exhibited higher activity in the superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) enzymes compared to the fruit treated with Xan 0.2 + Ol coating and the control samples. In general, fruits treated with Xan 0.2 + Ol and Xan 0.1% + Ol demonstrated the highest overall quality compared to the control and other treatments. Therefore, the application of these treatments is recommended for maintaining the quality of sapodilla fruit.

کلیدواژه‌ها [English]

• Coatings
• Oleic acid
• Sapodilla
• Storage
• Xanthan

©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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