اثر پرتودهی با نور فرابنفش C بر کاهش سرمازدگی میوه خرمالو رقم کاشان طی انبارمانی

نوع مقاله: علمی - پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد علوم باغبانی، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

2 دانشیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

3 استاد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

10.22055/ppd.2019.18805.1367

چکیده

چکیده
در این مطالعه اثر پرتودهی نور فرابنفش C در شدت صفر (به‌عنوان شاهد)، 5 دقیقه پرتودهی از فاصله 15 و 30 سانتی‌متری به‌ترتیب با شدت 2/3 و 8/0 کیلوژول بر مترمربع و 10 دقیقه پرتودهی از فاصله 15 و 30 سانتی‌متری به‌ترتیب با شدت 4/16 و1/4 کیلوژول بر مترمربع بر کاهش سرمازدگی و حفظ شاخص‌های کیفی خرمالو رقم کاشان در انبار طی سال‌های 1394 و 1395 و در دانشگاه بوعلی سینا مورد بررسی قرار گرفت. نتایج نشان داد که پرتودهی روی کاهش وزن، شاخص سرمایی، نشت الکترولیت، پراکسیداسیون لیپید و فعالیت پلی فنل اکسیداز در طول دوره انبارمانی مؤثر بود. بیشترین درصد کاهش وزن (84/6) و شاخص سرمایی (40) در میوه‌های پرتوتابی‌شده با 4/16 کیلوژول بر مترمربع مشاهده شد و سطح پایین پارامترهای ذکر‌شده در تیمار 2/3 کیلوژول بر مترمربع دیده شد. سطح بالای نشت الکترولیت (49/80) و پراکسیداسیون لیپید (78/1 نانو مول بر گرم وزن ‌تر) در میوه‌های تیمار‌شده با 1/4 و 4/16 کیلوژول بر مترمربع مشاهده شد و نیز سطح پایین پارامترهای ذکر‌شده در میوه‌های تیمار‌نشده و تیمار‌شده با 2/3 کیلوژول بر مترمربع به‌دست آمد. کاربرد پرتو  فرابنفش C با دزهای بالا فعالیت پلی فنل اکسیداز (7/9 واحد بر گرم وزن ‌تر) را در مقایسه با دیگر سطوح کاربردی پرتو فرابنفش C افزایش داد. با توجه به نتایج به دست آمده استفاده بعد از برداشت پرتو فرابنفش C در سطح پایین می‌تواند عمر پس از برداشت خرمالوی کاشان را با کنترل علائم آسیب سرمایی و حفظ کیفیت میوه افزایش دهد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of UV-C radiation on alleviating chilling injuries of persimmon fruit cv. Kashan during cold storage

نویسندگان [English]

  • Zahra Sadat Asgareyan 1
  • Mohammad Sayyari 2
  • Mahmood Asnaashari 3
1 M.Sc. Graduate of Horticultural Sciences, Department of Horticultural Sciences, Faculty of Agriculture, University of Bu-Ali Sina, Hamedan, Iran
2 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Bu-Ali Sina, Hamedan, Iran
3 Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Bu-Ali Sina, Hamedan, Iran
چکیده [English]

Effect of UV-C radiation on alleviating chilling injuries of persimmon fruit cv. Kashan during cold storage
Abstract
Background and objectives
With increasing interest for developing the cultivation of persimmon, there is not suitable technology and enough information about postharvest behavior and storability of this fruit in many of countries such as Iran. Softening, chilling injury and the incidence of different diseases are limiting factors for postharvest life of persimmons fruits during cold storage. Ultraviolet-C (UV-C) light radiation has recently suggested to controlling decay and reducing chilling injury of some fruits. Therefore, this study was conducted to evaluate the effects of UV-C treatments with different doses on alleviating chilling injuries and maintaining qualitative attributes of persimmon fruits during storage.
Materials and methods
The persimmon fruits cv. `Kashan´ were harvested from a commercial orchard near Kashan city. UV-C treatments was carried out at 0 (as control), 5 minutes irradiation from 15 and 30 cm distance with 3.2 and 0.8 kJm-2, and 10 minute irradiation from 15 and 30 cm distance with 16.4 and 4.1 kJm-2. After 1, 2, 3 and 4 months, fruits were removed from storage and chilling injury indices, polyphenol oxidase (PPO) activity and some quality attributes were measured.
Results
The effect of UV-C treatments on weight loss, chilling index, electrolyte leakage, lipid peroxidation and PPO activity was effective during storage. High percent of weight loss (6.84) and chilling symptom (40) was observed in irradiated fruits with 16.43 kJm-2 and low level of mentioned parameters was seen in 3.2 kJm-2 treatment. High level of electrolyte leakage (80.49) and lipid peroxidation (1.78 nM g-1 FW) were detected in treated fruits with 4.1 and 16.43 kJm-2 and low level of above parameters were observed in non-treated and treated fruits with 3.2 kJm-2. Application of UV-C with high dose increased PPO activity (9.7 u gr-1 FW) in comparison to other treatments during storage.
Discussion
Our results suggest that application of UV-C irradiation in low level after harvest could increase postharvest life of `Kashan´ persimmon by controlling chilling injuries and preserving fruit quality. However, it is worth mentioning that chilling symptoms of persimmon was reduced by low doses of UV –C irradiation. In fact, UV-C treatment with high doses caused high percentage of injured fruits. In conclusion, the use of UV-C radiation in controlling chilling injuries and maintaining quality of persimmons fruits offers an interesting research area and considering the low risk of the treatments.

کلیدواژه‌ها [English]

  • Chilling index
  • Polyphenol oxidase
  • Malondialdehyde content
  • Electrolyte leakage

References

Artes‐Hernandez, F., Escalona, V. H., Robles, P. A., Martinez‐Hernandez, G. B. and Artes, F. (2009). Effect of UV‐C radiation on quality of minimally processed spinach leaves. Journal of the Science of Food and Agriculture, 89(3), 414-421.

Asghari, M. and Aghdam, M. S. (2010). Impact of salicylic acid on post-harvest physiology of horticultural crops. Trends in Food Science and Technology, 21(10), 502-509.

Chang-Hong, L., Lu-Yun, C., Xian-Ying, L., Xiao-Xu, H. and Tie-Jin, Y. (2012). Effect of postharvest UV-C irradiation on phenolic compound content and antioxidant activity of tomato fruit during storage. Journal of Integrative Agriculture, 11(1), 159-165.

Cuvi, M. J. A., Vicente, A. R., Concellon, A. and Chaves, A. R. (2011). Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperature. Food Science and Technology, 44(7), 1666-1671.

Ding, P. and Yap, S. L. (2014). Browning assessment methods and polyphenol oxidase in UV-C irradiated Berangan banana fruit. International Food Research Journal, 21(4), 1667-1674.

Gonzalez‐Aguilar, G., Wang, C. Y. and Buta, G.J. (2004). UV‐C irradiation reduces breakdown and chilling injury of peaches during cold storage. Journal of the Science of Food and Agriculture, 84(5), 415-422.

Hemmati, S., Moallemi, N., and Naseri, L. (2007). The effects of UV-C irradiation on quality and storage life of Golden Delicious and Red Delicious apples. Iranian Journal of Agricultural Science, 38(3), 519-527. [In Farsi]

Hosseini Sarghin, S., Caraptiyan, J. and Khara, J. (2012). Effects of UV-Radiation on some physiological parameters in Capsicum longum L. Plant Productions, 34(3), 27-40. [In Farsi]

Khademi, O., Zamani, Z., Poor-Ahmadi, E. and Kalantari, S. (2013). Effect of UV-C radiation on postharvest physiology of persimmon fruit (Diospyros kaki Thunb.) cv.‘Karaj’during storage at cold temperature. International Food Research Journal, 20(1), 247-253.

Kulkarni, A. and Aradhya, S. M. (2005). Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chemistry, 93(2), 319-324.

Lee, J. C., Kim, J., Park, J. K., Chung, G. H. and Jang, Y. S. (2003). The antioxidant, rather than prooxidant, activities of quercetin on normal cells: Quercetin protects mouse thymocytes from glucose oxidase-mediated apoptosis. Experimental Cell Research, 291(2), 386-397.

Lemoine, M. L.,Civello, P. M., Martinez, G. A. and Chaves, A. R. (2007). Influence of postharvest UV‐C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var. Italica). Journal of the Science of Food and Agriculture, 87(6), 1132-1139.

Lurie, S. and Crisosto, C. H. (2005). Chilling injury in peach and nectarine. Postharvest Biology and Technology, 37(3), 195-208.

Lurie, S. and Klein, J. D. (1990). Heat treatment of ripening apples: Differential effects on physiology and biochemistry. Plant Physiology, 78(2), 181-186.

Mahanil, S., Attajarusit, J., Stout, M. J. and Thipyapong, P. (2008). Overexpression of tomato polyphenol oxidase increases resistance to common cutworm. Plant Science, 174(4), 456-466.

Maharaj, R., Arul, J. and Nadeau, P. (2014). UV-C irradiation effects on levels of enzymic and non-enzymic phytochemicals in tomato. Innovative Food Science and Emerging Technologies, 21, 99-106.

McCollum, T. G. and McDonald, R.E. 1991. Electrolyte leakage, respiration and ethylene production as indices of chilling injury in grapefruit. HortScience: A publication of the American Society for Horticultural Science, 26(9), 1191-1192.

Mortazavi, S., Dehghan, A., Rahemi, M. and Moalemi, N. (2015). Effects of intermittent warming on chilling index and some quality properties of “Kinnow” mandarin in cold storage. Plant Productions, 38(3), 1-11. [In Farsi]

Ozdemir, A. E., Candır, E. E., Toplu, C., Kaplankıran, M., Yıldız, E. and Inan, C. (2009). The effects of hot water treatments on chilling injury and cold storage of fuyu persimmons. African Journal of Agricultural Research, 4(10), 1058-1063.

Pala, C. U. and Toklucu, A. K. (2011). Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. Journal of Food Composition and Analysis, 24(6), 790-795.

Perkins-Veazie, P., Collins, J. K. and Howard, L. (2008). Blueberry fruit response to postharvest application of ultraviolet radiation. Postharvest Biology and Technology, 47(3), 280-285.

Pongprasert, N., Yoshihiko, S., Sumiko, S. and Hiroshi, G. (2011). A novel postharvest UV-C treatment to reduce chilling injury (membrane damage, browning and chlorophyll degradation) in banana peel. Scientia Horticulturae, 130(1), 73-77.

Purvis, A. C. (2002). Diphenylamine reduces chilling injury of green bell pepper fruit. Postharvest Biology and Technology, 25(1), 41-48.

Ramin, A. A. and Tabatabaie, F. (2003). Effect of various maturity stages at harvest on storability of persimmon fruits (Diospyros kaki L.). Journal of Agricultural Science and Technology, 5, 113-123.

Shulaev, V. and Oliver, D. J. (2006). Metabolic and proteomic markers for oxidative stress. New tools for reactive oxygen species research. Plant Physiology, 141(2), 367-372.

Stewart, R. R. and Bewley, J. D. (1980). Lipid peroxidation associated with accelerated aging of soybean axes. Plant Physiology, 65(2), 245-248.

Taira, S., Ono, M. and Matsumot, N. (1997). Reduction of persimmon astringency by complex formation between pectin and tannins. Postharvest Biology and Technology, 12(3), 265-271.

Turtoi, M. (2013). Ultraviolet light treatment of fresh fruits and vegetables surface: A review. Journal of Agroalimentary Processes and Technologies, 19(3), 325-337.

Vicente, A. R., Pineda, C., Lemoine, L., Civello, P. M., Martinez, G. A. and Chaves, A. R. (2005). UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper. Postharvest Biology and Technology, 35(1), 69-78.

Wills, R. H., Lee, T. H., Graham, D., McGlasson, W. B. and Hall, E. G. (1989). Postharvest: An introduction to the physiology and handling of fruit and vegetables (3rd ed.). Boston: Blackwell Scientific.

Wise, R. R. and Naylor, A. W. (1987). Chilling-enhanced photooxidation the peroxidative destruction of lipids during chilling injury to photosynthesis and ultrastructure. Plant Physiology, 83(2), 272-277.

Woolf, A. B., Ball, S., Spooner, K. J., Lay-Yee, M., Ferguson, I. B., Watkins, C. B., Gunson, A. and Forbes, S. K. (1997). Reduction of chilling injury in the sweet persimmon ‘Fuyu’ during storage by dry air heat treatments. Postharvest Biology and Technology, 11(3), 155-164.