تأثیر کاربرد پس از برداشت ژل آلوئه‌ورا و کلرید کلسیم بر ماندگاری و خواص کیفی میوه هلو رقم زعفرانی

نوع مقاله : مقاله پژوهشی

نویسندگان

دانشکده کشاورزی دانشگاه ارومیه

چکیده

با توجه به محدودیت‌های موجود در استفاده از ترکیبات شیمیایی یکی از راهکارهای مهم و جایگزین استفاده از ترکیبات طبیعی و سازگار با گیاه، طبیعت و انسان در تولید و نگهداری محصولات است. در این تحقیق تأثیر سطوح مختلف ژل آلوئه­ورا در غلظت­های 0، 20، 25و 33 درصد و سطوح کلرید کلسیم در غلظت­های 0، 5/0 و 1 درصد بر عمر انباری و خصوصیات کیفی میوه هلو رقم زعفرانی پس از 30 روز نگهداری در دمای 5/0 درجه سانتی­گراد و رطوبت نسبی 90 تا 95 درصد مورد مطالعه قرارگرفت. میزان ویتامن ث، مواد جامد محلول، pH آب میوه، اسیدیته کل، سفتی بافت میوه، فنل کل و آنتی اکسیدان کل در پایان دوره نگهداری مورد بررسی قرار گرفتند. تأثیر تیمار­ها بر pH آب میوه معنی­دار نبود. ترکیب تیمارهای ژل آلوئه­ورا و کلرید کلسیم در اکثر صفات مورد بررسی تأثیر بهتری را نسبت به اعمال تیمارها به تنهایی داشتند و موجب حفظ بهتر سفتی، ویتامین ث، فنل کل و آنتی اکسیدان کل گردیدند. تیمار کلرید کلسیم یک درصد موجب کند شدن روند افزایش مواد جامد محلول طی مدت نگهداری گردید. میوه­های تیمار شده با ژل آلوئه­ورا با غلظت 33 درصد دارای بیشترین میزان اسیدیته قابل تیتر بودند. نتایج نشان داد که استفاده از ژل آلوئه­ورا به عنوان یک ترکیب طبیعی همراه با کلرید کلسیم با کاهش سرعت فرآیند­های متابولیکی و حفظ ساختار سلول­ها موجب حفظ خصوصیات کیفی میوه هلو رقم زعفرانی و افزایش مدت نگهداری آن گردید، بنابراین استفاده از این ترکیبات می­تواند عنوان راهکار مناسبی در تکنولوژی پس از برداشت این میوه معرفی شود.
 

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Postharvest Aloe vera gel and Calcium Chloride Treatments on Quality Attributes and Storage life of Peach cv. Zaferani

نویسندگان [English]

  • MR Asghari
  • S Riaei
چکیده [English]

Since the use of chemical compounds in postharvest technology of horticultural crops is highly limited, one of the most important alternatives is the use of natural environmental friendly compounds. Effect of Aloe vera gel at concentrations of 0, 20, 25 and 33 percent and calcium chloride at concentrations of 0, 0.5 and 1 percent on storage life and quality attributes of Zaferani peach after 30 days storage at 0.5 oC and 90-95% RH was studied. Vitamin C content, total soluble solids, pH, total acidity, fruit firmness, total phenolics and total antioxidant capacity were evaluated. The effect of treatments on pH wasn’t significant. Combinations of the treatments were effective than each treatments  alone on retaining fruit qualities including firmness, vitamin c, phenolics and total antioxidant capacity. 1% CaCl2 caused a decrease in total soluble solids elevation rate. Fruit treated with 33% Aloe vera gel had the highest acidity. The results showed that applications of Aloe vera gel as a natural compound in combination with CaCl2 may be a suitable method in increasing storage life and maintaining Zaferani peach fruit quality attributes during storage period.

کلیدواژه‌ها [English]

  • Aloe vera gel
  • Calcium chloride
  • Quality attributes
  • Total antioxidant capacity
  • Total phenolics
  • peach
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