اثر پوشش کیتوسان و تیمار آب گرم بر خصوصیات پس از برداشت میوه فلفل دلمه ای

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد علوم باغبانی، دانشگاه زنجان، زنجان - ایران

2 استادیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان – ایران

3 دانشیار گروه علوم باغبانی دانشکده کشاورزی دانشگاه زنجان

چکیده

به منظور بررسی اثر کیتوسان و تیمار آب گرم بر انبارمانی و کیفیت میوه فلفل دلمه­ای رقم پاکس آزمایشی به صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار انجام شد. تیمارهای آزمایش شامل کیتوسان در چهار سطح 0، 1، 5/1 و 2 درصد وتیمار آب گرم در سه سطح 20، 45 درجه سانتی­گراد به مدت 2 دقیقه و دمای 60 درجه سانتی­گراد به مدت 20 ثانیه بود که میوه­ها به مدت 12، 24 و 35 روز در دمای 1±8 درجه ­سانتی­گراد و رطوبت نسبی 95 درصد در سردخانه نگهداری شدند. نتایج نشان داد پوشش کیتوسان تأثیر معنی­داری بر کیفیت میوه و میزان ویتامین ث داشت. تیمار میوه­ها با کیتوسان 2 درصد، کاهش مواد جامد محلول، سفتی، کیفیت ظاهری، وزن میوه و ویتامین ث را به طور معنی­داری به تأخیر انداخت. تیمار آب گرم تأثیر معنی­داری بر کیفیت میوه داشت. غوطه­ور کردن میوه­ها در آب گرم 45 درجه سانتی­گراد به مدت 2 دقیقه موجب حفظ کیفیت ظاهری، سفتی میوه و میزان اسیدیته شده و فعالیت آنزیم کاتالاز و پراکسیداز را افزایش داد. تیمار آب گرم 60 درجه­سانتی­گراد به مدت 20 ثانیه موجب خسارت میوه و کاهش کیفیت شد. طبق نتایج حاصل، تیمار کیتوسان 2 درصد و آب گرم 45 درجه سانتی­گراد بهترین تأثیر را در حفظ کیفیت داشتند.

کلیدواژه‌ها


عنوان مقاله [English]

Effects of chitosan coating and hot water treatment on postharvest characteristics of fruit pepper

نویسندگان [English]

  • FArzaneh Kheiri 1
  • Taher Barzegar 2
  • Zahra Ghahremani 2
  • Vali Rabiei 3
1 M.Sc. Student, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan - Iran
2 Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan – Iran
3 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan - Iran
چکیده [English]

In order to study the effects of chitosan and hot water treatments on storability and fruit quality of sweet pepper "Paks", an experiment was conducted as a factorial design in the base of CRD with three replications.Fruits were treated withchitosan at four levels (0, 1, 1.5 and 2 percent) and hot water at 20 and 45ºC (dipping for 2 min time) and 60ºC (dipping for 2o sec time), then stored for 12, 24 and 35 days at 8°C and 98% RH in refrigerator. The results showed that the quality and vitamin Ccontent of fruits decreased during storage. Coating of pepper with chitosan significantly delayed loss of TSS, firmness, vitamin C, weight losses and fruit quality. Pepper coated with 2% chitosan had the highest effect on keeping fruit quality. Hot water had significant effect on fruit quality. Water with 45°C as hot water treatment improved firmness, titrable acidity, vitamin C, visual quality and activity of catalase and peroxidase enzymes. Heat damage was observed on fruit dipping at 60°C. According to the results, treatment of 2 percent chitosan with hot water 45°C had the best effect on the studied parameters.

کلیدواژه‌ها [English]

  • Acidity
  • catalase enzyme
  • firmness
  • Peroxidase enzyme
  • Total soluble solid
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