اثر آسکوربات کلسیم و تیمار دمایی بر افزایش عمر قفسه ای قارچ تکمه ای

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان – ایران

2 دانشجوی کارشناسی ارشد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان - ایران

چکیده

به منظور حفظ کیفیت قارچ تکمه­ای در دوره انبارمانی، تحقیقی به صورت آزمایش فاکتوریل بر پایه طرح کاملاً تصادفی اجرا گردید. در این مطالعه، اثر آسکوربات کلسیم در 3 سطح (0، 4/0 و 8/0 درصد) و تیمار آب گرم (45 درجه سانتی‌گراد) بر روی صفات کیفی قارچ تکمه­ای از قبیل کاهش وزن، سفتی، ویتامین ث، فنل کل، فعالیت آنزیم پلی‌فنل اکسیداز و شاخص­های رنگ در دوره انبارمانی بررسی شد. قارچ­ها پس از اعمال تیمار در دمای 5/0 ± 1 درجه سانتی‌گراد و رطوبت نسبی 90 درصد نگهداری شده و سپس صفات کیفی قارچ تکمه­ای طی روزهای صفر، 10، 15، 20 و 25 انبارمانی مورد بررسی قرار گرفتند. نتایج نشان داد که آسکوربات کلسیم همراه با تیمار دمایی اثرات معنی­داری بر کاهش وزن، سفتی بافت، شاخص­های رنگ و فعالیت آنزیم پلی‌فنل اکسیداز به همراه داشت. اثر زمان انبارمانی بر کلیه صفات اندازه­گیری شده در سطح احتمال 1 درصد معنی­دار شد. همچنین، برهمکنش تیمار و زمان بر کاهش وزن، شاخص­های رنگ و فعالیت آنزیم پلی‌فنل اکسیداز معنی­دار شد. نتایج نشان دادند که آسکوربات کلسیم 8/0 درصد همراه با تیمار دمایی بهترین اثر را در حفظ صفات کیفی قارچ تکمه­ای داشت.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of calcium ascorbate and heat treatment on increase the shelf life of button mushroom

نویسندگان [English]

  • Mohammad Sayyari 1
  • Sajjad Alvandi 2
1 Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, University of Bu-Ali Sina, Hamedan - Iran
2 M.Sc. Student, Department of Horticultural Science, Faculty of Agriculture, University of Bu-Ali Sina, Hamedan - Iran
چکیده [English]

In order to preserving of button mushroom during storage, an experiment was carried out through a factorial experiment based on a completely randomized design. In this research the effect of calcium ascorbate (0, 0.4 and 0.8 percent) and hot water treatment (45°C) was investigated on qualitative characteristics such as weight loss, firmness, vitamin C, total phenol, polyphenol oxidase activity (PPO) and color parameters. After treatment, mushrooms were kept at 1 ± 0.5°C and 90% relative humidity and then qualitative characteristics were evaluated after 0, 10, 15, 20 and 25 days. The results showed that calcium ascorbate associated with heat treatment had significant effects on weight loss, firmness, color parameters and PPO activity. The effect of time on all parameters in statistical level 1% and the interaction effect of treatment and time on weight loss, color parameters and PPO activity were significant. The best results in preserving mushroom quality appeared to be obtained from 0.8% calcium ascorbate with heat treatment.

کلیدواژه‌ها [English]

  • Color parameters
  • Polyphenol oxidase activity
  • Qualitative traits
  • texture firmness
  • vitamin c
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