اثر پوشش خوراکی چیتوزان و اسانس آویشن بر عمر پس از برداشت انگور رقم "شاهرودی"

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار، گروه علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه اردکان، یزد، ایران

2 استاد، گروه علوم باغبانی و مهندسی فضای سبز، دانشکده کشاورزی و منابع طبیعی دانشگاه تهران، کرج، ایران

چکیده

در پژوهش حاضر، اثر چیتوزان، اسانس آویشن و ترکیب آن‌ها بر زمان ماندگاری پس از برداشت و کیفیت انگور رقم "شاهرودی" موردبررسی قرار گرفت. آزمایش به‌صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار انجام شد. میوه‌های انگور با محلول 5/0 و 1 درصد (وزنی به حجمی) چیتوزان، 150 و 300 میکرولیتر در لیتر اسانس آویشن و نیز ترکیب آن‌ها تیمار شدند و میوه‌های شاهد تیماری دریافت نکردند. برای تهیه محلول‌های ترکیبی ابتدا محلول چیتوزان تهیه و پس از آن اسانس آویشن با غلظت‌های موردنظر به آن اضافه گردید. انگورها در بسته‌های 200 گرمی بسته‌بندی و به انبار °C2±2 و رطوبت نسبی 90 درصد به‌مدت 90 روز منتقل شدند. تغییرات در وزن، رنگ، pH، مواد جامد محلول، فساد و فاکتورهای کیفی میوه در فواصل 10 روز یک‌بار موردارزیابی قرار گرفتند. نتایج نشان داد که با گذشت زمان میزان کاهش وزن میوه‌ها، pH،a*، فساد، قهوه‌ای شدن، چروکیدگی و ریزش حبه‌ها افزایش یافت. درحالی‌که مواد جامد محلول، سفتی، درخشندگی، b*، رنگ و طعم و بافت میوه‌ها کاهش یافت. تیمارهای چیتوزان و اسانس آویشن به‌طور معنی‌داری میزان کاهش وزن، فساد، تغییرات رنگی، چروکیدگی و ریزش حبه‌ها را کاهش و عطر و طعم و رنگ و کیفیت آن‌ها را در مقایسه با شاهد افزایش دادند. براساس نظر گروه ارزیابی چشایی، میوه‌های تیمار شده با 1درصد چیتوزان + 150 میکرولیتر در لیتر اسانس آویشن، طعم، رنگ و پذیرش بهتری نسبت به سایر میوه‌ها داشتند. به‌طور‌کلی، چیتوزان، اسانس آویشن و ترکیب آن‌ها توانست ضمن افزایش زمان ماندگاری پس از برداشت انگور، کیفیت آن‌ها را حفظ نماید.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of Chitosan Edible Coating and Thymus Essential Oil on Postharvest Life of ‘Shahroudi’ Table Grape

نویسندگان [English]

  • Maryam Dehestani-Ardakani 1
  • Younes Mostofi 2
1 Assistant Professor, Department of Horticultural Sciences, College of Agriculture and Natural Resources, Ardakan University, Yazd, Iran
2 Professor, Department of Soil Horticultural Sciences and Ladscaping, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
چکیده [English]

In this study, the effects of chitosan, Thymus essential oil and their combination on post harvest life and quality properties of grape (‘Shahroudi’ cultivar) were investigated. The study was conducted as a factorial experiment based on a completely randomized design with 3 replications. Grapes were treated by 0.5 and 1% (w/v)  chitosan solution, 150 and 300 µl/l Thymus essential oil their combination, and control fruits received no treatments. For combined  solution, chitosan treatments were first prepared, and then thymus essential oil was added to them. Grapes were packaged in 200 g packs and stored at 0-2°C and 90% ± 5 relative humidity for 90 days. Changes in weight loss, color, pH, total soluble solid (TSS), decay and sensory quality were measured each 10 days. Results showed that weight loss, pH, a*, decay, browning, shrivel and berry abscission increased during storage time. However TSS, firmness, L*, b*, color and flavor of berries decreased over the time. Chitosan and essential oil treatments significantly decreased weight loss, decay, color change, shrivel and berry abscission and increased flavor, color and quality of berries compared to control. According to the taste panelists, treated fruit by 1% chitosan + 150 µl/l thymus essential oil had better colour and taste than the others. Generally, chitosan, essential oil and their combination could increase grape pastharvest life and maintain their quality.

کلیدواژه‌ها [English]

  • Storage time
  • Colour
  • Browning
  • Berry abscission

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دوفصلنامه فنآوری تولیدات گیاهی
دوره 11، شماره 2
آذر 1398
صفحه 97-111

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