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مطالعه ویژگی‌های حسی دانه های انار (Punica granatum L.) تحت تأثیر درون پاشی اسانس مرزه بختیاری با کیتوزان

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهرکرد، شهرکرد، ایران، رایانامه: arefeh.mazrouei@stu.sku.ac.ir

2 نویسنده مسئول، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهرکرد، شهرکرد، ایران، رایانامه: saeidi@sku.ac.ir

3 گروه مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه شهرکرد، شهرکرد، ایران، رایانامه: z.izadi@sku.ac.ir

4 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شهرکرد، شهرکرد، ایران، رایانامه: mohammadkhani@sku.ac.ir

چکیده

ازآنجایی‌که محصولات باغبانی برداشت‌شده قابلیت فساد­پذیری بالایی دارند، به‌کارگیری فنون مناسب جهت افزایش ماندگاری به‌منظور استفاده در تمام فصول سال و هم‌چنین صادرات ضروری است. پژوهش حاضر در سال 1400-1399 با هدف بررسی اثرات درون­پاشی اسانس مرزه بختیاری با کیتوزان بر خصوصیات حسی و کیفی دانه انار در قالب طرح کاملاً تصادفی با هشت تیمار شامل نسبت‌های وزنی- وزنی اسانس به کیتوزان (1:1، 1:2 و 1:3) در دو سطح پاشش اسانس مرزه بختیاری (3/0 و 6/0) به‌همراه دو شاهد قبل و بعد از اعمال تیمارها با سه تکرار در آزمایشگاه تحقیقاتی دانشگاه شهرکرد انجام شد. نتایج نشان داد که بهترین وضعیت ظاهری دانه­های انار در نسبت 6/0-1 کیتوزان به اسانس و بهترین مزه دانه­های انار در تیمارهای 3/0-2 و 3/0-3 مشاهده شد. در تیمار اسانس قطر هاله ضد میکروبی مربوط به قارچ 2 میلی­متر و در نسبت 1:2 اسانس به کیتوزان 5/5 میلی­متر نشان داده شد. بیش‌ترین بازده درون­پوشانی و کوچک­ترین اندازه ذره مربوط به نسبت 1:2 بود. میزان بازده در نسبت‌های 1:3 (1/55 درصد) و نسبت 1:1 (2/51 درصد) نشان داده شد. کم‌ترین پتانسیل زتا در نسبت 1:3 و بیش‌ترین میزان در نسبت 1:1 حاصل شد. پوشش­دهی دانه­های انار و انتخاب غلظت مناسب اسانس مرزه بختیاری همراه با پوشش کیتوزان (3/0-1 و 3/0-2)، می­توان زمان ماندگاری، بازارپسندی و کیفیت تغذیه­ای دانه انار را به میزان مناسب و قابل توجهی حفظ کرد.

کلیدواژه‌ها

عنوان مقاله [English]

Study on Sensory Characteristics of Pomegranate Arils (Punica granatum L.) Affected by Encapsulation of Satureja bakhtiyarica Essential Oil with Chitosan

نویسندگان [English]

  • arefeh mazrouei 1
  • keramatollah saeidi 2
  • zahara izadi 3
  • Abdolrahman Mohammadkhani 4

1 Department of Horticultural Sciences, Shahrekord University, Shahrekord, Iran. E-mail: arefeh.mazrouei@stu.sku.ac.ir

2 Corresponding Author, Department of Horticultural Science, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran. E-mail: saeidi@sku.ac.ir

3 3. of Biosystems, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran. E-mail: Z.izadi@sku.ac.ir

4 Department of Horticultural Science, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran. E-mail: mohammadkhani@sku.ac.ir

چکیده [English]

Since harvested horticultural products are highly perishable, those techniques should be used to increase their shelf life for their use in all seasons and their export. The effects of the encapsulation of Satureja bachtiarica essential oil with chitosan on the sensory and qualitative characteristics of pomegranate arils are studied in an experiment based on a completely randomized design with eight treatments including different w/w ratios of S. bachtiarica essential oil to chitosan (1:1, 1:2, and 1:3) at two spray levels of S. bachtiarica essential oil (0.3 and 0.6), and a pre-treatment and a post-treatment control, with three replications in the research laboratory of Shahrekord University in 2020-2021. Arils treated with the chitosan: essential oil ratio of 1-0.6 exhibit the best appearance and those treated with 2-0.3 and 3-0.3 exhibit the best taste. Based on the results, the diameter of the antimicrobial halo related to the fungus has been 2 mm in the essential oil treatment and 5.5 mm in the essential oil: chitosan ratio of 1:2. The highest encapsulation efficiency and the smallest particle size pertain to the treatment of 1:2. The ratio of 1:3 show higher efficiency than the ratio of 1:1 (55.1% versus 51.2%). The lowest zeta potential is obtained from the 1:3 ratio and the highest from the 1:1 ratio. Coating pomegranate arils and selecting an appropriate concentration of S. bachtiarica with chitosan coating (1-0.3 and 2-0.3) can significantly contribute to preserving the shelf life, marketability, and nutritional quality of pomegranate arils.

کلیدواژه‌ها [English]

  • Appearance
  • Nano emulsion
  • Particle size
  • Texture
  • Zeta potential
مراجع
احمدی، کریم؛ عبادزاده، حمیدرضا؛ حاتمی، فرشاد؛ حسین پور، ربابه و عبدشاه، هلدا (1399). آمارنامه کشاورزی سال 1399: محصولات باغی. تهران: مرکز فناوری اطلاعات و ارتباطات وزارت جهاد کشاورزی.
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به زراعی کشاورزی
دوره 25، شماره 2
تیر 1402
صفحه 505-520
فایل ها
هم رسانی
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