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برهمکنش اثرات اسید اگزالیک و زمان انبارمانی بر برخی خصوصیات کیفی آلوی رقم شابلون

نوع مقاله : علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ‌ارشد میوه‌کاری، گروه علوم باغبانی، دانشکده تولید گیاهی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 استادیار، گروه علوم باغبانی، دانشکده تولید گیاهی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 دانشیار، گروه علوم باغبانی، دانشکده تولید گیاهی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

آلو به‌عنوان یک میوه فرازگرا، تولید اتیلن و سرعت تنفس بالایی در مرحله رسیدن دارد که دلیل عمر پس از برداشت کوتاه این میوه می‌باشد. به‌منظور بررسی اثر تیمار پس از برداشت اسید اگزالیک بر عمر انباری و خصوصیات کیفی میوه آلوی رقم شابلون در استان گلستان، پژوهشی به‌صورت فاکتوریل بر پایه طرح کاملاً تصادفی با دو عامل غلظت اسید اگزالیک (صفر، 2، 4 و 6 میلی‌مولار) و دوره انبارمانی (صفر، دو، چهار و شش هفته) و در سه تکرار در سال 1393 اجرا گردید. میوه‌ها به مدت 3 دقیقه در محلول اسید اگزالیک غوطه‌ور و پس از حذف رطوبت سطحی در دمای 4 درجه سانتی‌گراد و رطوبت نسبی 80 درصد انبار شدند. نتایج نشان داد افزایش غلظت اسید اگزالیک باعث افزایش مواد جامد محلول تا اواخر هفته چهارم انبارمانی گردید. بیشترین (۲۱/۱ درصد) و کمترین (۳۸/0 درصد) اسیدیته قابل تیتر به‌ترتیب در هفته دوم در تیمار 6 میلی‌مولار و هفته ششم در تیمار 2 میلی‌مولار ثبت شد. در پایان انبارمانی غلظت 6 میلی‌مولار سبب حفظ بیشترین ویتامین ث (۶۳/۱۱ میلی‌گرم در ۱۰۰ گرم) شد. اثر متقابل اسید  اگزالیک و زمان انبارمانی بر میزان فنل و فلاونوئید کل به ترتیب در سطح یک و پنج درصد معنی‌دار بود. درصد کاهش وزندر پایان هفته ششم به میزان ۹۶/۹ درصد رسید. کمترین میزان شاخص قهوه‌ای شدن بدون تفاوت معنی‌دار، در تیمارهای 2 (۱۱/۴۱ درصد) و ۴ (۸۹/۴۳ درصد) میلی‌مولار مشاهده شد. در کل تیمار پس از برداشت اسید اگزالیک با غلظت ۴ میلی‌مولار می‌تواند به‌عنوان ترکیبی طبیعی و ایمن برای حفظ کیفیت و افزایش انبارمانی آلو استفاده شود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Interaction Effects of Oxalic Acid and Storage Time on Some Qualitative Characteristics of Plum Fruit cv. Santa Rosa

نویسندگان [English]

  • h. khosroabadi 1
  • F. Varasteh 2
  • E. Seifi 3

1 M.Sc. Student of Pomology, Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Assistant Professor, Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Associate Professor, Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

چکیده [English]

Background and Objectives
Plum as a climacteric fruit has high ethylene production and respiration rate at the ripening stage which is the reason for its short postharvest life. In order to evaluate the effect of oxalic acid treatment on postharvest storage life and maintain qualitative characteristics of plum fruit cv. Santa Rosa, an experiment was performed based on factorial in completely randomized design with two factors, oxalic acid concentration and storage time, in three replications.
Material and Methods
Plum fruits were harvested at the commercial harvest stage from a commercial orchard located in Golestan Province, Iran. On the same day, harvested fruits were transported to the laboratory and selected for the uniformity in size, shape and color. The selected fruit samples were distributed into four groups of 60 (each replicate contained 5 fruits). The selected fruits were immersed in oxalic acid solutions (0, 2, 4 and 6 mM) for 3 minutes and after removing the surface moisture at room temperature stored at 4 ◦C and 80 % relative humidity. The quantitative and qualitative traits of the fruit were evaluated every two week intervals during 42 days of storage. The obtained data were subjected to analysis of variance using SAS (9.1) software, and LSD values were calculated for the mean comparisons.
Results
The results showed that oxalic acid had a significant effect on soluble solids content, titratable acidity, vitamin C, peel anthocyanins and browning index, whilst weight loss, soluble solids content, titratable acidity, vitamin C, fruit flavor index, pH, flesh and peel anthocyanins, total chlorophyll and chlorophyll a, b, total carotenoids, phenols and flavonoids, antioxidant activity, electrolyte leakage and browning index were significantly influenced by storage time. The increment of the oxalic acid concentration led to increase of soluble solids content by the late week 4 of storage. The highest (1.21%) and lowest (0.38%) titratable acidity was recorded for 6 mM oxalic acid in week 2 and 2 mM oxalic acid in week 6 of storage, respectively. At the end of the storage, 6 mM oxalic acid caused to preserve the maximum Vit C content (11.63 mg/100g) compared to control. Oxalic acid had no significance on total phenols and flavonoids; however, the interaction between storage time and oxalic acid had also a significant effect on soluble solids content, titratable acidity, vitamin C, fruit flavor index, peel anthocyanins, phenols, flavonoids and browning index. The weight loss reached 9.96% by late week 6. The electrolyte leakage percent and browning index increased during storage period and the minimum browning index without any significant difference was observed in 2 mM (41.11%) and 4 mM (43.89%) oxalic acid treatments.
Discussions
In conclusion, oxalic acid significantly increased titratable acidity, vitamin C, plum peel anthocyanins and soluble solids compared to the control. The treated fruits had a lower browning index than the control. As a whole, regarding the results of this research, post-harvest application of 4 mM oxalic acid treatment could be used to maintain plum fruit qualitative properties and increase the time of storage.

کلیدواژه‌ها [English]

  • Browning index
  • Oxalic acid
  • Plum
  • Postharvest quality
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تولیدات گیاهی
دوره 40، شماره 2
شهریور 1396
صفحه 15-24
فایل ها
هم رسانی
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