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اثر تیمار گرمایی و تابش اشعه UV-C بر ترکیبات بیوشیمیایی، فعالیت آنزیمی و میزان پوسیدگی میوه پرتقال رقم تامسون ناول

نوع مقاله : علمی پژوهشی - فیزیولوژی پس از برداشت

نویسندگان

1 دانشجوی دکتری، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، اهواز، ایران

2 استادیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، اهواز، ایران

3 دانشیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، اهواز، ایران

4 استادیار، مرکز تحقیقات کشاورزی و منابع طبیعی استان گلستان، گرگان، ایران

5 محقق، مرکز تحقیقات کشاورزی و منابع طبیعی استان گلستان، گرگان، ایران

چکیده

در این مطالعه، اثر تابش اشعه UV-C و جریان هوای گرم  بر میزان پوسیدگی، کاهش وزن، ویژگی‌های بیوشیمیایی و فعالیت شماری از آنزیم‌های دخیل در اکسیداسیون میوه پرتقال تامسون ناول مورد بررسی قرار گرفت. تیمارها شامل شاهد (عدم اعمال هرگونه تیمار)، پرتوتابی اشعه (تابش UV-C  با شدت KJ m298/7)، هوای گرم (هوای گرم C° 37 به مدت 24 ساعت) و ترکیبی (UV-C + هوای گرم) بود که در چهار زمان انبارمانی صفر، 30، 60 و 90 روز در قالب فاکتوریل بر پایه طرح کاملاً تصادفی مورد بررسی قرار گرفتند. نتایج نشان داد که پرتوتابی اشعه و تیمار حرارتی به طور مؤثری پوسیدگی میوه را کاهش دادند و کمترین و بیشترین درصد پوسیدگی تجمعی به ترتیب در تیمار ترکیبی با میانگین 8/3 درصد و تیمار شاهد با میانگین7/12درصد مشاهده شد. بیشترین و کمترین کاهش وزن میوه در تیمار شاهد و تیمار ترکیبی به ترتیب با میانگین 68/5  و 94/2 مشاهده شد. در طول مدت نگهداری میوه صفات مواد جامد محلول، نسبت کل مواد جامد محلول به اسیدیته قابل تیتراسیون و pH افزایش و اسید قابل تیتراسیون کاهش معنی­دار یافت. میزان اسید اسکوربیک در میوه‌های تیمار شده با جریان هوای گرم با میانگین54/35 میلی‌گرم در 100 گرم در سطح معنی­دار بالاتری نسبت به تیمار شاهد با میانگین  67/30 میلی گرم در100گرم قرار داشت. فعالیت آنتی‌اکسیدانی در ابتدای دوره روند افزایشی داشت با این وجود تیمارها تأثیر معنی‌داری بر مهار فعالیت رادیکال DPPH  درگوشت میوه نداشتند. میزان فنل کل، فعالیت آنزیم‌های پراکسیداز و پلی فنل اکسیداز در گوشت میوه تحت‌تأثیر تیمار گرمایی، در ابتدای دوره با افزایش همراه بود که با طولانی‌تر شدن زمان نگهداری از میزان فعالیت آنزیمی کاسته شد. با توجه به صفات ارزیابی شده تیمار گرمایی و ترکیبی موفق به کاهش میزان پوسیدگی و افزایش خواص بیوشیمیایی میوه طی انبارمانی گردید، از این رو می‌توان آن را به عنوان گزینه مناسب جهت کاربرد معرفی کرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of heat treatment and UV-C radiation on some biochemical compounds, Enzymatic activity and decay rate of Thomson novell orange fruit

نویسندگان [English]

  • Hossein Fereydooni 1
  • Shohreh Zivdar 2
  • Naser Alemzadeh Ansari 3
  • Hojjatolah Rabani Nasab 4
  • Mohammad Hossein Razzaghi 5

1 PhD student, Department of Horticulture, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

2 Assistant Professor, Department of Horticulture, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

3 Associate Professor, Department of horticulture, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

4 Assistant Professor, Golestan Agricultural and Natural Resources Research Center, Gorgan, Iran

5 Researcher, Golestan Agriculture and Natural Resources Research Center, Gorgan, Iran

چکیده [English]

Introduction
 Citrus fruits are susceptible to a number of fungal diseases that cause significant losses in the citrus industry in the postharvest stage. Worldwide, diseases have been primarily controlled for many years by the application of conventional fungicides. However, human health risks and environmental contamination associated with chemical residues and the proliferation of resistant strains of the pathogens are major problems associated with the continuous and widespread use of conventional postharvest fungicides. Heat and UV radiation treatments are the most common physical means used to control postharvest diseases of fresh fruits. The aim of this study was to investigate the effects of UV-C radiation and Hot Air Flow (HAF) treatment on decay control and some biochemical properties in Thomson navel oranges at cold storage.
 
Materials and Methods
In this experiment, the effects of heat treatments (37 °C for 24 hours), UV radiation (7.98 kJ / m2) and combination treatment (HAF*UV) on the storage life of Thomson oranges were investigated. The statistical model of factorial experiment was in the form of a completely randomized design in which two factors of storage time and treatments were considered. After treatment, the fruits were stored at 5 ° C for 90 days during the storage period, the percentage of decay, fruit weight loss, and some biochemical properties and enzymatic activity were investigated. Statistical analysis of data was performed using SAS software and the mean data were compared using Duncan's multiple range test at a five percent probability level using MSTATC software.
 
Results and discussion
The results showed that radiation and heat treatment effectively reduced fruit rot . the lowest and highest percentage of cumulative rot was observed in the combined treatment with an average of 3.8% and the control treatment with an average of 12.7%, respectively.The control treatment and the combined treatment with the average of 5.68 and 2.94, respectively, had the highest and lowest fruit weight loss. During fruit storage, TSS, TA, TSS/TA and pH increased and TA decreased The amount of ascorbic acid in fruits treated with hot air flow with an average of 35.54 mg per 100 g of fresh material was higher than the control treatment with an average of 30.67 mg per 100 g of fresh material. Antioxidant activity increased at the beginning of the period, however, the treatments did not have a significant effect on inhibiting DPPH radical activity in fruit flesh The amount of total phenol, peroxidase and polyphenol oxidase enzyme activity in fruit flesh under the influence of heat treatment, initially increased with the period, which the enzyme activity decreased with increasing storage time.
 
Conclusion
The results showed that radiation and heat treatment were effective in controlling post-harvest decay of Thomson oranges. Radiation had no significant effect on the biochemical changes of Thomson Novel orange fruit. According to the evaluated traits, heat and combination treatment succeeded in reducing the rate of rot and increasing the biochemical properties of the fruit during storage, so it can be considered as a suitable practical option.

کلیدواژه‌ها [English]

  • Decay
  • Hot air flow
  • Peroxidase
  • Polyphenol Oxidase
  • Radiation
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تولیدات گیاهی
دوره 46، شماره 4
اسفند 1402
صفحه 553-567
فایل ها
هم رسانی
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