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بهرام عابدی محمد حلیم کاظمی محمود شور یحیی سلاح ورزی

چکیده

کاهش ‌وزن، خسارت سرمازدگی و پوسيدگي‌هاي انباري همیشه به عنوان مهم‌ترين موانع بر سر راه انبارماني و صادرات ميوه‌های انار مطرح بوده‌ است. اين عوامل عمدتاً به علت فعالیت متابولیکی، حساسیت میوه به سرما، نفوذ و گسترش قارچ‌هاي ساپروفيتي يا پارازيتي به داخل ميوه انار در زمان قبل از برداشت، برداشت میوه و يا پس از برداشت آن شكل مي‌گيرند. در تحقیق حاضر تأثیر آب گرم با دو دمای متفاوت (25 و 50 درجه سانتی‌گراد)، همچنین استفاده و یا عدم استفاده از پوشش پلی اتیلن (LDPE) با ضخامت 20 میکرون برکیفیت انبارمانی، درصد پوسیدگی، شاخص سرمازدگی، کاهش وزن و خصوصیات بیوشیمیایی میوه انار رقم پوست نازک قندهاری مورد بررسی قرار گرفتند. بدین منظور میوه‌های انار تیمار شده به مدت 4 ماه تحت شرایط دمایی1±5 درجه سانتی گراد و رطوبت نسبی 90- 85 درصد نگهداری شدند. نتایج نشان داد که پس از 120 روز انبارمانی، اثر پوشش پلی اتیلن و تیمار آب گرم (50 درجه سانتی گراد) بر شاخص سرمازدگی، کاهش وزن، پوسیدگی و حفظ کیفیت معنی‌دار (01/0>p) بود. بیشترین درصد‌کاهش وزن، شاخص سرمازدگی و شاخص پوسیدگی به ترتیب با میانگین 37، 7/24  و 12/3 درصد در تیمار بدون پوشش و آب 25 درجه سانتی‌گراد و کمترین میزان درصد کاهش وزن و شاخص سرمازدگی در پوشش پلی اتیلن و آب 50 درجه سانتی‌گراد به ترتیب 6/1 و 2/2 مشاهده شد. تیمار با آب گرم 50 درجه سانتی‌گراد موجب کاهش میزان پوسیدگی قارچی حاصل از کاربرد پوشش پلی‌اتیلن در پایان دوره انبارمانی (4 ماه) شد. به طور کلی پوشش پلی‌اتیلن باعث حفظ رطوبت در اطراف میوه‌ها،  تیمار آب گرم باعث سفتی بافت پوست و ضدعفونی میوه‌ها گردید، در نتیجه باعث حفظ کیفیت و ماندگاری بیشتر میوه‌ها می‌گردد.

جزئیات مقاله

کلمات کلیدی

اسیدیته, فنل کل, کاهش‌ وزن, میزان پوسیدگی, مواد جامد محلول

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ارجاع به مقاله
عابدیب., کاظمیم. ح., شورم., & سلاح ورزیی. (2019). بررسی تأثیر پوشش‌پلی‌اتیلن و تیمار آب‌گرم بر عمر انبارمانی و کیفیت میوه انار (رقم پوست نازک قندهاری) . علوم باغبانی, 33(2), 181-193. https://doi.org/10.22067/jhorts4.v0i0.53509
نوع مقاله
علمی - پژوهشی