اثرات ژل آلوئه‌ورا و زمان انبارمانی بر برخی شاخص‌های بیوشیمیایی آریل‌های تازه انار با حداقل فرآوری

نوع مقاله: علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد باغبانی، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

2 دانشیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

3 دانشیار، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران

چکیده

چکیده
اثر روش‌های مختلف فیزیکی و شیمیایی بر کیفیت پس از برداشت میوه انار بررسی شده است ولی اطلاعات محدودی در مورد کیفیت پس از برداشت آریل‌های تازه انار به‌عنوان یک محصول آماده مصرف وجود دارد. در آزمایش حاضر میوه‌های انار رقم ملس پوست زرد در پاییز 1393 از یک باغ تجاری در منطقه باغملک (استان خوزستان) برداشت شد و آریل‌های تازه پس از جداسازی با دست با غلظت‌های صفر، 5/2، 5 و 10 درصد ژل آلوئه‌ورا تیمار‌شده و به‌مدت 4، 8 و 12 روز در دمای 7 درجه سلیسیوس و رطوبت نسبی 90 درصد نگهداری شدند. پس از پایان هر دوره انبارداری، برخی شاخص‌های بیوشیمیایی مانند اسید اسکوربیک، مواد جامد محلول کل، اسیدیته قابل تیتراسیون، فنل کل، شدت رنگ، شاخص آنتوسیانین کل و شاخص مواد قهوه‌ای ارزیابی شد. نتایج نشان داد برهمکنش اثر غلظت ژل آلوئه‌ورا و زمان انبارداری بر اسید اسکوربیک، اسیدیته قابل تیتراسیون، فنل کل، شدت رنگ، شاخص آنتوسیانین کل و شاخص مواد قهوه‌ای معنی‌دار بود. تیمار با همه غلظت‌های ژل آلوئه‌ورا موجب کاهش مواد جامد محلول کل گردید‌. همچنین کاربرد غلظت 10 درصد ژل آلوئه‌ورا موجب افزایش معنی‌دار نسبت شاخص آنتوسیانین کل به مواد قهوه‌ای شد. با افزایش مدت انبارمانی،کیفیت آریل‌های تازه انار به‌طور معنی‌داری کاهش یافت. طی دوره انبارمانی آریل‌های تازه انار، غلظت‌های 5/2 و 5 درصد ژل آلوئه‌ورا موجب بهبود شدت رنگ پس از 4 روز شد. هم‌چنین نتایج نشان داد در آریل‌های تازه انارکاربرد تمام غلظت‌های ژل آلوئه‌ورا موجب گردید پس از 8 و 12 روز میزان اسید اسکوربیک بیشتری نسبت به تیمار شاهد (بدون کاربرد ژل آلوئه‌ورا) حفظ گردد. به‌طور‌کلی نتایج این پژوهش نشان داد ژل آلوئه‌ورا یک ترکیب گیاهی امیدوارکننده برای پوشش‌دهی آریل‌های تازه انار می‌باشد و تحقیقات برای مشخص شدن نحوه‌کارایی ژل آلوئه‌ورا بر کیفیت پس از برداشت آریل‌های تازه انار و سایر محصولات با حداقل فرآوری لازم است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effects of Aloe vera Gel and Storage Duration on Some Biochemical Indices in Minimally Processed Pomegranate Fresh Arils

نویسندگان [English]

  • Madineh Taheri 1
  • Mokhtar Heidari 2
  • Mehdi Zarei 3
1 M.Sc. Student of Horticulture, Department of Horticulture, Faculty of Agriculture, Agricultural and Natural Resources University of Khuzestan, Mollasani, Iran
2 Associate Professor, Department of Horticulture, Faculty of Agriculture, Agricultural and Natural Resources University of Khuzestan, Mollasani, Iran
3 Associate Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
چکیده [English]

Abstract
 
Background and Objectives
The effect of different physical and chemical treatments on quality of pomegranate fruit at postharvest has been studied, but little information is available in the case of pomegranate fresh aril postharvest as a ready-to-eat product. Coating is one of the treatments to preserve the postharvest quality of the pomegranate fresh aril. Since consumer health is impotant in the selection of postharvest treatment, the use of compounds extracted from plants as wax or coating agent is a safe treatment for fresh arils. Extracted gel from leaf tissue of Aloe vera L. is an herbal gel that can be used as coating agent. The objective of the present experiment was to evaluate the effects of Aloe vera gel on the postharvest quality of pomegranate fresh arils.
 
Materials and Methods
Pomegranate Fruits (known as ‘Malas Poost Zard’) were harvested from a commercial orchard located in Baghmalek, Khuzestan. Fresh arils were removed manually from fruits and treated with Aloe vera gel (0, 2.5, 5 and 10%). Fresh arils were stored at 7 oC, RH = 90% for 4, 8 and 12 days. Some biochemical characteristics including ascorbic acid, total soluble solids, titratable acidity, total phenolics, color intensity, anthocyanins and browning index were evaluated.
 
Results
Results showed that the interaction of Aloe vera gel concentration and storage duration had a significant effect on ascorbic acid, titratable acidity, total phenolics, color intensity, anthocyanins and browning index. All concentrations of Aloe vera gel decreased total soluble solids. The highest concentration of Aloe vera gel (10%) significantly increased anthocyanins/browning ratio. The quality of pomegranate fresh arils significantly decreased with the increase in the duration of storage. During storage condition of fresh arils, Aloe vera gel (2.5 – 5%) improved the color intensity of fresh arils after 4 days. Also, results showed that all concentrations of Aloe vera gel helped to preserve higher ascorbic acid after 8 and 12 days.
 
Discussion
Aloe vera gel improved the quality of pomegranate fresh arils. Aloe vera gel contains the different antioxidant and nutrients which may be responsible for the positive effects on quality of pomegarnate arils. Results showed that Aloe vera gel is a promising herbal product for coating pomegranate fresh arils. More research needs to be undertaken on the efficacy of Aloe vera gel on postharvest quality of pomegranate fresh arils and other minimally processed products.

کلیدواژه‌ها [English]

  • Fresh-cut fruits
  • Natural coating
  • Postharvest quality
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