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کاربرد قبل از برداشت کیتوسان و نانو کیتوسان بر فعالیت‌های آنزیمی، شاخص‌های کیفی و حسی پسته تر رقم ’احمدآقایی‘

نوع مقاله : علمی پژوهشی - باغبانی

نویسندگان

1 دانشجوی دکتری گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم آباد، ایران.

2 دانشیار، گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم آباد، ایران.

3 دانشیار، مرکز تحقیقات کشاورزی و منابع طبیعی استان سمنان، شاهرود، ایران.

چکیده

این مطالعه در سال 1400 در دانشکده کشاورزی، دانشگاه لرستان و باغ تحقیقاتی تات سبز استان قزوین انجام شد. در این آزمایش به بررسی اثر  محلول­پاشی­های قبل از برداشت کیتوسان (صفر، 500 و 1000 میلی­گرم در لیتر) و نانوکیتوسان (صفر، 250 و 500 میلی­گرم در لیتر) بر ویژگی­های کیفی و حسی، فعالیت آنزیم­های آنتی­اکسیدانی و ماندگاری پسته تر رقم ’احمدآقایی‘ در پنج زمان مختلف (صفر، 25، 50 و 75 روز پس از برداشت) در دمای 5/0±4 سانتی‌گراد و رطوبت نسبی 80 درصد پرداخته شد. نتایج نشان داد که میوه‌های تیمار شده با نانوکیتوسان 500 میلی­گرم در لیتر دارای بالاترین سفتی پوسته (13/8 نیوتن) بودند. کم‌ترین درصد کاهش وزن در تیمار نانوکیتوسان 250 میلی­گرم در لیتر در  25 روز پس از انبارمانی (14/0 درصد) مشاهده شد. همچنین فعالیت آنزیم سوپراکسیددیسموتاز در میوه‌های تیمار شده با نانوکیتوسان 500 میلی­گرم در لیتر افزایش یافت. کم‌ترین میزان فعالیت آنزیم پلی فنول اکسیداز متعلق به تیمار نانوکیتوسان 250 میلی­گرم در لیتر بود و بیش‌ترین فعالیت آنزیم گایوکول پراکسیداز در تیمار کیتوسان 1000 میلی­گرم در لیتر مشاهده شد. کم‌ترین و بیش­ترین میزان عدد پراکسید، به­ترتیب در تیمار نانوکیتوسان 250 میلی­گرم در لیتر و شاهد در روزهای صفر و 75 روز پس از انبارمانی به­دست آمد. میزان اسیدهای چرب آزاد در طول مدت انبارمانی روند افزایشی نشان داد و در تیمارهای کیتوسان و نانوکیتوسان این روند، کندتر بود، به طوری­که کم‌ترین میزان اسیدهای چرب آزاد در تیمار نانوکیتوسان 250 میلی­گرم در لیتر در روز صفر و بیش‌ترین میزان اسید چرب آزاد در تیمار شاهد در روز 75 انبارمانی مشاهده شد. پسته­های تازه پوشش­دار شده با نانوکیتوسان 250  و 500 میلی­گرم در لیتر به­طور معنی­داری بالاترین میانگین نمرات حسی را در شاخص بازارپسندی، ظاهر پوست، خندانی و تردی بافت نسبت به شاهد نشان دادند. بنابراین می‌توان اظهار نمود که کاربرد نانوکیتوسان 250 میلی­گرم در لیتر در مرحله قبل از برداشت، با توجه به حفظ ویژگی­های کیفی و حسی، و افزایش قابلیت ماندگاری پسته تازه تا 75 روز نسبت به شاهد، و به­عنوان یک ترکیب طبیعی و زیست تجزیه­پذیر قابل توصیه می‌باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Pre-harvest application of chitosan and nano-chitosan on enzymatic activities, quality and sensory indicators of fresh pistachios (Pistacia vera L. cv 'Ahmad Aghaei')

نویسندگان [English]

  • Shirin Taghipour 1
  • Abdollah Ehtesham Nia 2
  • Hossein Hokmabadi 3

1 PhD student, Department of Horticulture, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.

2 Associate Professor, Department of Horticulture, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.

3 Associate Professor of Agriculture and Natural Resources Research Center Semnan, Shahrood, Iran.

چکیده [English]

Introduction
Pistachio (Pistacia vera L.) is one of the most important and popular tree nuts in the world. The kernels of this product are rich in oil (more than 50%) and contain linolenic, linoleic and oleic acid, which are essential for the human diet. Pistachio is also one of the important export products that is of strategic importance in the field of non-petroleum exports and currency and its role in the agricultural and national economy is significant and valuable. In addition to its economic value, pistachios are rich in essential nutrients such as phenolic compounds, anthocyanins, unsaturated and tonic fatty acids, the consumption of which has a great impact on health, well-being and community empowerment. The use of biodegradable, edible, and antimicrobial films and coatings as a suitable alternative to synthetic preservatives is important in order to maintain food security and prevent wastage of capital.
 
Materials and Methods
This study was performed in 2021 in the Faculty of Agriculture, Lorestan University and Green Tat Research Garden in Qazvin province. In this experiment, the effect of pre-harvest foliar application of chitosan (0, 500 and 1000 mg/l) and nano- chitosan (0, 250 and 500 mg/l) on the qualitative and sensory characteristics, activity of antioxidant enzymes and shelf life of fresh pistachios 'Ahmad Aghaei' cultivar in four different times (0, 25, 50 and 75 days after harvest) were stored in the cold storage at 4 ±0.5° C and 80% RH. The studied traits included, fruit kernel firmness, weight loss percentage, antioxidant enzyme activity, acid value, peroxide values (PV) and sensory properties were measured at different times.
 
Results and Discussion
The results showed that the fruits treated with nano-chitosan 500 mg/l had the highest tissue firmness (8.13 N). The lowest percentage of weight loss was observed in nano-chitosan 250 mg/l treatment on the 25th day (0.14%). The activity of superoxide dismutase enzyme in fruits treated with nano-chitosan 500 mg/l also increased. The lowest polyphenol oxidase activity belonged to nano-chitosan 250 mg/l treatment and the highest guaiacol peroxidase activity was observed in chitosan 1000 mg/l treatment. The lowest and highest amount of peroxide values was obtained in the treatment of nano-chitosan 250 mg/l and control, respectively, on days 0 and 75 days after storage. The amount of free fatty acids increased during storage and the increase was slower in chitosan and nano-chitosan treatments, so that the lowest amount of free fatty acids in nano-chitosan treatment was 250 mg/l in day 0 and the highest amount of free fatty acid in control treatment was observed on the 75th day. Fresh pistachios coated with nano-chitosan 500 and 250 mg/liter significantly showed the highest average sensory scores in marketability index, skin appearance, smile and texture crispness compared to the control.
 
Conclusion
According to the results, it can be stated that the application of nano-chitosan 250 mg/l in the pre-harvest stage, due to maintaining qualitative and sensory characteristics, and increasing the shelf life of fresh pistachios up to 75 days compared to the control, and as a natural and biodegradable compound is recommended.
 

کلیدواژه‌ها [English]

  • Edible coating
  • Fresh pistachio
  • Nano- chitosan
  • Shelf life
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تولیدات گیاهی
دوره 46، شماره 1
خرداد 1402
صفحه 51-63
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هم رسانی
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