تولیدات گیاهی

شماره جاری

بر اساس شماره‌های نشریه

بر اساس نویسندگان

بر اساس موضوعات

نمایه نویسندگان

نمایه کلیدواژه ها

درباره نشریه

اهداف و چشم انداز

بانک ها و نمایه نامه ها

پرسش‌های متداول

اخبار و اعلانات

راهنمای تهیه مقاله

فرم های نشریه

ارتباط شاخص‌های رنگ با ویژگی‌های شیمیایی میوه در ارقام سیب گوشت قرمز و سفید

نوع مقاله : علمی - پژوهشی

نویسندگان

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

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

3 استادیار، گروه اصلاح و بیوتکنولوژی، دانشکده تولید گیاهی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

چکیده
رنگ سطحمیوهیکیازعواملمهمدر ارزیابیکیفیو ویژگی‌های ظاهری در میوه محسوبمی‌شود، که اولین مؤلفه پذیرش توسط مشتری است.مطالعه‌ای در قالب طرح کاملاً تصادفی با 12 رقم سیب بومی و وارداتی در سه تکرار در سال 1395 و در آزمایشگاه فیزیولوژی گروه باغبانی انجام شد. در این پژوهش، خصوصیات کیفی شامل آنتوسیانین پوست و گوشت میوه، قند کل، شاخص طعم، pH و هدایت‌الکتریکی و شاخص‌های مربوط به رنگ شامل شاخص روشنایی (L)، شاخص قرمزی (a) و شاخص زردی (b)، هیو (H) و کروما (C) برای هریک از ارقام سیب اندازه‌گیری شد.نتایج نشان داد بیشترین میزان شاخص قرمزی (31) و کروما پوست (4/33) و قرمزی گوشت میوه (83/27) در رقم مازند2، بیشترین میزان هیو پوست (22/87)، روشنایی (67/89) وهیو گوشت (22/87) در رقم گالا و بیشترین میزان روشنایی (03/86) و زردی پوست میوه (83/26) و زردی گوشت میوه (8/20) در رقم گلدن دلیشز مشاهده شد و همچنین بیشترین مقدارآنتوسیانین پوست (07/1 مول بر گرم وزن‌تر) در رقم رددلیشز و آنتوسیانین گوشت در رقم مازند2 (16/0 مول بر گرم وزن‌تر) به دست آمد. بالاترین میزان شاخص طعم در رقم شاهرود 10(31/80 درصد)، و بیشترین میزان قند کل (35/2250 میلی‌گرم در گرم وزن‌تر) در رقم رددلیشز، EC آب‌میوه (10/6 دسی‌زیمنس/متر) در رقم گل قرمز و pH آب‌میوه (36/5) در رقم گلاب کهنز مشاهده شد. بیشترین همبستگی مثبت در ارقام گوشت قرمز مربوط به آنتوسیانین پوست و گوشت میوه (99/0) و در سایر ارقام بیشترین همبستگی مربوط به روشنایی و زردی پوست (92/0) بود. طبق نتایج حاصل از این پژوهش می‌توان گفت شاخص قرمزی با مقدار آنتوسیانین میوه، شاخص طعم میوه با هیو پوست، مقدار روشنایی با زردی پوست میوه و هدایت الکتریکی با مقدار قند میوه در ارتباط بود. شاخص زردی (b) با آنتوسیانین پوست و گوشت ارتباط منفی معنی‌دار داشت. نتایج این تحقیق نشان داد که تفاوت‌های روشن در شاخص‌های رنگ بین ارقام گوشت قرمز و سایر ارقام وجود داشت.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Relationship of Color Indices with Some Chemical Characteristic in Red and White Apple Cultivars

نویسندگان [English]

  • Mitra Jabari 1
  • Mohammad Mehdi ُSHARIFANI 2
  • Ahad Yamchi 3

1 M.Sc. Student of Horticultual Science, Department of Horticultual Science, Faculty of Crop Production, Gorgan University of Agriculture Science and Natural Resources, Gorgan, Iran

2 Associate Professor, Department of Horticultual Science, Faculty of Crop Production, Gorgan University of Agriculture Science and Natural Resources, Gorgan, Iran

3 Assistant Professor, Plant Breeding and Biotechnology Department, Faculty of Crop Production, Gorgan University of Agriculture Science and Natural Resources, Gorgan, Iran

چکیده [English]

Abstract
 
Background and Objectives
Apple is one of the most important common fruit trees in temperate regions of the world with a lot of phenotypes and genotypes. Fruit surface color is one of the important factors in evaluating the qualities and appearance of fruits. This is the first component of acceptance by the customer, which indicates anomalies in agricultural products.
 
Materials and Methods
For this purpose, a study was conducted in 2016 in a completely randomized design with 12 varieties of native and imported apples in three replications. In this research, qualitative characteristics including anthocyanins for skin and flesh fruit, total sugar, flavor index, pH and EC and color indexes including brightness index (L), redness index (a), yellowness index (b), Hue (H), and Chroma (C) were measured for each apple cultivar.
 
Results
The results showed the highest indexes of a and C of skin. Moreover, the index of a related to the flesh of fruit in Mazand 2 had the highest levels of Hue skin, brightness and Hue flesh in Gala cultivar. The highest amount of brightness and yellowneass of fruit skin and flesh was observed in Golden delicious cultivar. While the highest amount of anthocyanin in skin was found in Red delicious cultivar. the highest amount of anthocyanin in flesh was found in Mazand 2. Furthermore, the highest level of flavor index was found in Shahrod 10 and the maximum amount of total sugar was detected in Red delicious cultivar. The utmost EC juice and the highest juice pH were observed in Gol Ghermez and Golab Kohanz cultivars, respectively. The highest positive correlation was found between anthocyanin of skin and anthocyanin of fruit pulp in the red flesh apple (0.99).  Based on the results of this research, the red index and the fruit flavor index correlated with skin Hue, brightness of skin correlated with yellow color of skin, and fruit EC correlated with sugar content of the fruit.
 
Discussion
Finally, the highest correlation was found between anthocyanin in skin and the red flesh apple. In
other apple cultivars, a significant correlation was found between index (a) and the yellowness of the apples (0.92). Further positive correlation was set between index C and anthocyanin content and flavor index. A positive correlation was observed between H and L indexes and the yellow color of the apple. Index b indicated a significant negative correlation with anthocyanin of skin and flesh of apple. The highest red content in red flesh apples indicated positive correlation with a and c indices, which has already been confirmed by the results of other researchers.  

کلیدواژه‌ها [English]

  • Anthocyanin
  • Colorimeter
  • Correlation
  • Flavor index
  • Non-destructive measurement
  • Sugar total
مراجع
References
Ansari, K. and Mahmodi, A. (2012). Color management in displays. Tehran: Publisher Naghshe Bayan. [In Farsi]
Bakhshi, D. and Ghorbani, E. (2012). Evaluation of phenolic compounds in different part of a native red-flesh apple (Malus baccata) in Northern Iran. Journal of Plant Science and Biotechnology, 6(1), 68-71.
Bakhshi, D., Fatollahi, S. and Arakawa, O. (2010). Investigating the relationship between phenolic compounds and skin color in three red apple cultivars in Japan. Journal of Horticultural Science, 24(2),251-258. [In Farsi]
CIE. (1986). Technical report: Colorimetry. Commission international de l’eclairage, Vienna, Austria.
Deman, J. M. (1990). Principle of foodchemistry (2 ed.). New York: Van Nostrand Reinhold.
Elyatem, S. M. and Kader, A. A. (1984). Postharvest physiology and storage behaviorof pomegranate fruits. Scientia Horticulturae, 24(3-4), 287-298.
Farahnaky, A., Askari, H. and Mesbahi, G. R. (2009). The use of digital imaging for evaluating color changes of rutab during drying in a cabinet drier. Journal of Food Science and Technology, 6(2), 43-52. [In Farsi]
Faramarzi, S. (2011). Study of morphological traits and genetic diversity among Iranian red flesh apples using microsatellite markers. M.Sc. thesis of Horticultural Science, Tarbiat Modares University, Tehran, Iran. [In Farsi]
Fernandez-Vazquez, R., Stinco, C. M., Melendez-Martinez, A. J., Heredia, F. J. and Vicario, I. M. (2011). Visual and instrumental evaluation of orange juice color: A consumers’ preference study. Journal of Sensory Studies, 26(6), 436-444.
Gerrard, D. E., Gao, X. and Tan, J. (1996). Beef marbling and color score determination by image processing. Journal of Food Science, 61(1), 145-148.
Honda Ch., Kotoda N., Wada, M., Kondo, S., Kobayashi Sh., Soejima J., Zhang Z., Tsuda T. and Moriguchi, T. (2002). Anthocyanin biosynthetic genes are coordinately expressed during red coloration in apple skin. Journal of Plant Physiology and Biochemistry, 40(11), 955-962.
Hudina, M. and Stampar, F. (2000). Sugars and organic acids contents of European (Pyrus communis L.) and Asian (Pyrus serotina Rehd.) pear cultivars. Acta Aliment, 29(3), 217-230.
Iacopini, P., Camangi, F., Stefani, A. and Sebastiani, L. (2010). Antiradical potential of ancient Italian apple varieties of Malus domestica Borkh. in a peroxynitrite-induced oxidative process. Journal of Food Composition and Analysis, 23(6), 518-524.
Janick, J., Cummins, J. N. Susan, K. Brown, S. K. and Hemmat, M. (1996). Fruit breeding. In J. Janick, & J. N. Moore (Eds.). Tree and tropical fruits (pp. 1-77, Vol. I). New York: John Wiley and Sons.
Khandare, V., Walia, S., Singh, M. and Kaur, Ch. (2011). Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Journal Food & Bioproducts Processing, 89(4), 482-486.
Kumara, A., Ganjyal, G. M., Jones D. D. and Hanna M. A. (2006). Digital image processing for measurement of residence Time distribution in a laboratory extruder. Journal of Food Engineering, 75(2), 237-244.
Lancaster, J. E. (1992). Regulation of skin color in apple. Journal of Critical Reviews in Plant Sciences, 10(6), 487-502.
McCready, R. M., Guggolz, J., Silviera, V. and Owens H. S. (1950). Determination of starch and amylase in vegetables. Analytical Chemistry, 22(9), 1156-1158.
Mir Mohammadi Meybodi, A. M. (2003). Plant breeding in horticulture. Isfahan: Isfahan University of Technology Publication. [In Farsi]
Mokhtarian, M., Asgharzadeh, A., Ganji Moghaddam, E., Khavari Khorasani, S. and Hamidi, H. (2016). Investigation of genetic diversity of razavikhorasan province local apple (Malus communis L.) genotypes using morphological and pomological characters. Plant Productions, 39(1), 66-78. [In Farsi]
Moradi, S. and Koushesh Saba, M. (2015). Biochemical and physical changes in some west part of iran pear cultivars during storage. Plant Productions, 38(4), 81-92. [In Farsi]
Mratinic, E. and Fotiric Aksic, M. (2011). Evaluation of phenotypic diversity of apple germplsm through the principle component analysis. Genetika, 43(2), 331-340.
Nagy, S. (1980). Vitamin C content of citrus fruit and their product. Journal of Agricultural and Food Chemistry, 28, 8-18.
Opara, L. U., Al-Ani, M. R. and Al-Shuaibi, Y. S. (2009). Physico‐chemical properties, vitamin C content, and antimicrobial properties of pomegranate fruit (Punica granatum L.). Food Bioprocess Technology, 2(3), 315-321.
Pathare, P. B, Opara, L. U. and Al-Said, A. F. (2013). Colour measurement and analysis in fresh and processed food: A review. Food Bioprocess Technology, 6(1), 36-60.
Pordarbani, R., Gasemzadeh, H. R., Agha Golzadeh, A. and Behfar, H. (2009). Feasibility study of apple quality grading using image processing. Journal of Food Research, 19(1), 75-85. [In Farsi]
Tao, Y., Heinemann, P. H., Varghese, Z., Morrow, C. T. and Sommer, H. J. (1995). Machine vision for color inspection of potatoes and apples. Transactions of the ASAE, 38(5), 1555-1561.
Wang, X., Li, C., Liang, D., Zou, Y., Li, P. and Ma, F. (2015). Phenolic compounds and antioxidant activity in red-fleshed apples. Journal of Functional Foods, 18, 1086-1094.
Wanger, G. J. (1979). Content and vacuole/extra vacuole distribution of neutral sugars, free amino acids and anthocyanins in proposes. Plant Physiology, 64(1), 88-93.
Wills, R., McGlasson, B., Graham, D. and Joyce, D. (1998). Postharvest, an introduction to the physiology and handling of fruit, vegetables and ornamentals (4 ed.). Sydney: UNSW Press.
Yam, K. L. and Papadakis, S. E. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61(1), 137-142.
 
 © 2019 by the authors. Licensee SCU, Ahvaz, Iran. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0 license) (http://creativecommons.org/licenses/by-nc/4.0/)
تولیدات گیاهی
دوره 42، شماره 3
آذر 1398
صفحه 359-372
فایل ها
هم رسانی
ارجاع به این مقاله
آمار