تأثیر پوشش صمغ باریجه، اسانس زیره‌سبز و کلرور کلسیم بر ویژگی‌های کیفی و بیوشیمیایی گیلاس رقم سیاه‌مشهد

نوع مقاله : مقالات پژوهشی

نویسندگان

دانشگاه ارومیه

چکیده

استفاده از مواد شیمیایی برای کنترل ضایعات و حفظ کیفیت محصولات برداشت‌ شده به دلیل اثرات مضر بر محیط زیست با محدودیت‌های جدی روبرو است. اخیراً پوشش‌های خوراکی پتانسیل خوبی در حفظ کیفیت و ایمنی میوه و سبزی‌های مختلف از خود نشان داده‌اند. تأثیر پوشش صمغ باریجه (در غلظت‌های صفر، 1، 2 و 3 درصد وزنی/حجمی)، اسانس زیره سبز (در غلظت‌های صفر، 100 و 200 میکرولیتر در لیتر) و کلرور کلسیم (در غلظت‌های صفر و یک درصد وزنی/حجمی) بر واکنش‌های فیزیولوژیکی و کیفی میوه گیلاس رقم سیاه مشهد (Prunus avium cv. Siah Mashhad) مورد بررسی قرار گرفت. میوه‌های پوشش‌دار شده به مدت 30 روز در دمای 1±2 درجه سانتی‌گراد و رطوبت نسبی 95-90 درصد در انبار (پخچال) نگهداری شدند. ارزیابی کیفی میوه‌ها در ابتدای نگهداری، پس از 15 و 30 روز نگهداری در دمای 1±2 درجه سانتی‌گراد به‌علاوه یک روز نگهداری در دمای 20 درجه سانتی‌گراد انجام گرفت. پوشش صمغ باریجه، اسانس زیره سبز و کلرور کلسیم نه‌تنها سرعت افزایش pH و مواد جامد محلول را کاهش دادند، بلکه به‌طور مؤثری اسیدهای آلی کل، محتوی آب و درصد رطوبت میوه، فعالیت آنزیم فنیل آلانین‌آمونیالیاز، فنول و فلاونوئید کل میوه را در سطح بالا حفظ نمودند. همچنین در پایان مدت نگهداری بافت میوه‌های تیمار شده با یک درصد وزنی/حجمی کلرور کلسیم محتوی پرولین بالاتر و مالون‌دی‌آلدهید کمتر داشتند. ترکیب صمغ باریجه، اسانس زیره سبز و کلرور کلسیم با همدیگر به صورت معنی­داری تأثیر بیشتری نسبت به کاربرد جداگانه تیمارها برکاهش فرآیندهای پیری، حفظ صفات کیفی، ترکیبات آنتی‌اکسیدانی و ماندگاری میوه گیلاس داشت.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of galbanum gum coating combined with cumin essential oil and calcium chloride on quality and shelf life of sweet cherry (cv. Siah Mashhad)

نویسندگان [English]

  • Mohammadreza Asghari
  • Zahra Azarsharif
  • Hosein Tajik
  • Alireza Farrokhzad
Urmia university
چکیده [English]

Introduction: Galbanum, an aromatic oleo-resin gum, is produced from umbelliferous Persian plant species in the genus Ferula with the common Persian name “Barije”, chiefly endemic flora of the mountain ranges of northern Iran. Cuminum cyminum is an edible medicinal plant, which is widely distributed in Iran, Turkey, India, Egypt and Central America countries. Calcium (Ca2+) is a secondary messenger that plays pivotal roles (such as cell wall structure, signaling in fruit ripening and ethylene biosynthesis) in regulating physiological functions in fruits, vegetables and flowers during postharvest life. Sweet cherry is one of the most popular fruits among consumers because of its good taste and abundant nutrients and bioactive components such as phenolic compounds and flavonoids. This fruit is a highly perishable product due to its high respiration rate and rapid softening process at room temperature, which ultimately cause the color changes, weight loss, browning and changes of nutrients and restrict its shelf life. Several studies have demonstrated that the postharvest life of sweet cherries can be extended by different preservation techniques, such as refrigeration, synthetic chemical fungicides, modified atmosphere packaging, osmotic treatments, hypobaric treatments, heat treatments and edible coating. In the last several years, edible coatings have been widely studied for the preservation of fruits and vegetables. Edible coating with semipermeable films might extend the postharvest life of sweet cherry through a reduction of moisture migration, gas exchange, respiration and oxidative reaction rates. Materials and Methods: Healthy fruits, uniform in size, shape, color, and degree of maturity were selected from sweet cherries collected from orchard in Kahriz located in Urmia. Effects of galbanum gum (0, 1, 2 and 3% W/V), cumin essential oil (0, 100 and 200 µl/l) and calcium chloride (0 and 1% W/V) coating on the physiological and quality responses of sweet cherry (Prunus avium Cv. Siah Mashhad) fruit were investigated. The fruits were coated, and stored at 2±1 ºC and 90-95% relative humidity for 30 day and then transferred to 20 ºC for an additional 1 day. The quality of sweet cherries was analyzed at the initial day, 15-day after storage in 2±1 ºC and 30-day after storage in 2±1 ºC+ an additional 1 day in 20 ºC. Different qualitative and physicochemical attributes including pH, total soluble solid, titrable acidity, fruit water content and moisture percentage, proline, malondialdehyde, phenyl alanine amonialyase (PAL) enzyme activity and nutraceutical (total phenol and flavonoid) evaluations were performed. Statistical analysis of data was done by SAS (version 9.4) and mean comparisons were performed using Duncan's multiple range test. Result and Discussion: Significant differences were observed in fruit coated galbanum gum 1% W/V, cumin essential oil 200 µl/l and calcium chloride 1% W/V as compared to the control. The coating applications including gum, cumin essence and calcium chloride resulted in slower rise of pH and TSS, and were effective in maintaining higher titrable acidity, fruit water content, moisture percentage, PAL enzyme activity, total phenol and flavonoid. Coating with 1% W/V galbanum gum combined with 1% W/V calcium chloride resulted in highest increase of PAL enzyme activity and total phenol 15-day after storage, which effectively prevented rapid decline enzyme activity and phenolic compound to the end of storage. The combined coating of galbanum gum 2% W/V with CaCl2 1% W/V or 200 µl/l cumin essential oil significantly maintained total flavonoid 30-day after storage in 2±1 ºC + an additional 1 day in 20ºC; These treatment are not significantly different with galbanum gum 1% W/V with CaCl2 1% W/V or 200 µl/l cumin essential oil. Concomitantly proline content (0.002748 mgr/gr F.W.) was at higher levels and malondialdehyde (0.0320 mmol/gr F.W.) at lower levels in tissues of treated fruit with 1% W/V CaCl2 compared with those of control fruit at the end of storage. Conclusion: Fruit and vegetables are highly perishable, and the causes of postharvest losses can generally be ascribed to physiological deterioration associated with consumption of the internal water and reserve substances. In addition, increasing public concern towards healthy foods has contributed to the promotion of interest in the development of alternative (Safe) methods for controlling postharvest decay and deterioration. These results suggest that galbanum gum, cumin essence and CaCl2 treatments delayed the development of senescence process ‘Siah mashhad’ sweet cherry by delaying the loss of quality parameters, polyphenol substances and maintaining the structural integrity of cell membrane. Application of 1% W/V galbanum gum coating combined with 1% W/V CaCl2 might be enhanced low temperature tolerance by maintaining quality parameters, antioxidant compound and shelf life of sweet cherry fruits.

کلیدواژه‌ها [English]

  • Alternative methods
  • Calcium chloride
  • Galbanum gum
  • Medicinal plants
  • Shelf Life
1- Asnaashari M., and Zokaei Khosroshahi M.R. 2011. Physiology and Postharvest Technology, 2nd ed. Bu-Ali Sina University Press. Hamedan. 658 Pages. (In Persian)
2- Bates L.S., Waldren R.P., and Teare L.D. 1973. Rapid determination of free proline for water stress studies. Plant and Soil, 39(1): 205-207.
3- Bill M., Sivakumar D., Korsten L., and Keith Thompson A. 2014. The efficacy of combined application of edible coatings and thyme oil in inducing resistance components in avocado (Persea americana Mill.) against anthracnose during post-harvest storage. Crop Protection, 64: 159-167.
4- Dang Q.F., Yan J.Q., Li Y., Cheng X.J., Liu S.C., and Chen X.G. 2010. Chitosan acetate as an active coating material and its effect on the storing of Prunus avium L. Food Science, 75(2): 125-131.
5- Dong F., and Wang X. 2018. Guar gum and ginseng extract coatings maintain the quality of sweet cherry. LWT - Food Science and Technology, 89: 117-122.
6- Ghanati F., Bakhtiari S., and Abdolmaleki P. 2010. The Effect of methyl jasmonate on secondary metabolites of the evergreen plant (Calendula officinalis L.). Modarres Science and Biotechnology, 1(1): 21-33. (In Persian)
7- Gill K.S., Dhaliwal H.S., Mahajan B.V.C., Paliyath G., and Boora R.S. 2016. Enhancing postharvest shelf life and quality of guava (Psidium guajava L.) cv. Allahabad Safeda by pre-harvest application of hexanal containing aqueous formulation. Postharvest Biology and Technology, 112: 224-232.
8- Gobinathan P., Murali P.V., and Panneerselvam R. 2009. Interactive Effects of Calcium Chloride on Salinity-Induced Proline Metabolism in Pennisetum typoidies. Advances in Biological Research, 3(5-6): 168-173.
9- Hamedi H., Kargozari M., Shotorbani P., Babolani Moghadam N., and Fahimdanesh M. 2017. A novel bioactive edible coating based on sodium alginate and galbanum gum incorporated with essential oil of Ziziphora persica: The antioxidant and antimicrobial activity, and application in food model, Food Hydrocolloids, 72: 35-46.
10- Hosseini M.S., Zahedi S.M., Karimi M., and Ebrahimzadeh A. 2018. Postharvest application of spermidine polyamine on the storage quality and vase Life of mango (Mangifera indica L.) in dipped conditions. Horticultural Science, 31(4): 765-777. (In Persian with English abstract)
11- Huang H., Zhu Q., Zhang Z., Yang B., Duan X., and Jiang Y. 2013. Effect of oxalic acid on antibrowning of banana (Musa spp., AAA group, cv. ‘Brazil’) fruit during storage. Scientia Horticulture, 160: 208-212.
12- Jacobo Velazquez D.A., Martinez Hernandez G.B., Rodriguez S.C., Cao C.M., and Cisneros Zevallos L. 2011. Plants as biofactories: physiological role of reactive oxygen species on the accumulation of phenolic antioxidants in carrot tissue under wounding and hyperoxia stress. Agricultural and Food Chemistry, 59(12): 6583-6593.
13- Jalili H.T., Petronilho S., Villanerde J.J., Coimbra M.A., Rosario M., Domongues M., Ebrahimian Z., Silvestre A.J.D. and Rocha S.M. 2013. Assessment of the sesquiterpenic profile of Ferula gummosa oleo-gum-resin (galbanum) from Iran, Contributes to it᾽s valuation as a potential source of sesquiterpenic compounds. Industrial Crops and Products, 44: 185-191.
14- Karimirad R., Behnamian M., and Dezhsetan S. 2018. Development and characterization of nano biopolymer containing cumin oil as a new approach to enhance antioxidant properties of button mushroom. Biological Macromolecules, 113: 662-668.
15- Khaliq G., Tengku Muda Mohamed M., Mohd Ghazali H., Ding P., and Ali A. 2016. Influence of gum arabic coating enriched with calcium chloride on physiological, biochemical and quality responses of mango (Mangifera indica L.) fruit stored under low temperature stress. Postharvest Biology and Technology, 111: 362-369.
16- Khoshtaghaza M.H., and Taghinezhad E. 2016. Investigation effect of particle Nano coating on storage quality properties of Thomson orange. Food Science and Technology, 61(13): 121-134. (In Persian with English abstract)
17- Kou X., Wu M., Li L., Wang S., Xue Z., Liu B., and Fei Y. 2015. Effects of CaCl2 dipping and pullulan coating on the development of brown spot on ‘Huangguan’ pears during cold storage. Postharvest Biology and Technology, 99: 63-72.
18- Levent Tuna A., Kayab C., Ashraf M., Altunlu H., Yokas I., and Yagmur B. 2007. The effects of calcium sulphate on growth, membrane stability and nutrient uptake of tomato plants grown under salt stress. Environmental and Experimental Botany, 59(2): 173-178.
19- Mahfoudhi N., and Hamdi S. 2015. Use of almond and gum arabic as novel edible coating to delay postharvest ripening and to maintain sweet cherry (Prunus avium) quality during storage. Food Processing and Preservation, 39(6): 1499-1508.
20- Mahmoodi R., Ehsani A., and Zare P. 2012. Characteristics of chemical, antibacterial and antioxidant component of cumin essential oil. Food research, 22(3): 311-321. (In Persian)
21- Marinova D., Ribarova F., and Atanassova M. 2005. Total phenolics and total flavonoids in Bulgarian fruits and vegetables. University of Chemical Technology and Metallurgy, 40(3): 255-260.
22- Mohammadzadeh Milani J., Kheiri Sh., Bagheri R., and Maleki G. 2017. Evaluation of emulsifying properties of charkhak (Launaea acanthodes) gum. Food Science and Technology, 62(14): 181-189. (In Persian with English abstract)
23- Moosavi A., and Hojjati M. 2011. Investigation on the quality characteristics, energy content and mineral elements of four commercial date varieties of Khuzestan province. Food Science and Technology, 8(1): 31-38. (In Persian with English abstract)
24- Mortazaienezhad F., and Sadeghian M.M. 2006. Comparison of bioactive compounds of medicinal herb Ferula gummosa Boiss. In three areas of Kashan. Research in Agricultural Sciences, 3(2): 172-177. (In Persian)
25- Murmu S.B., and Mishra H.N. 2018. The effect of edible coating based on arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava. Food Chemistry, 245: 820-828.
26- Nabifarkhani N., Sharifani M., Daraei Garmkhany A., Ganji Moghadam E., and Shakeri A.R. 2015. Effect of nano-composite and Thyme oil (Thymus vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period. Food Science and Nutrition, 3(4): 349-354.
27- Rodrigues Freitas I., Cortez Vaga W.R., Pizato S., Prentice Hernandez C., and Borges C.D. 2013. Xanthan gum as a carrier of preservative agents and calcium chloride applied on fresh cut apple. Food Safety, 33(3): 229-238.
28- Saftner R.A., Conway W.S., and Sams C.E. 1998. Effects of postharvest calcium and fruit coating treatments on postharvest life, quality maintenance and fruit surface injury in Golden Delicious apples. American Society for Horticultural Science, 123(2): 294-298.
29- Sanchez Gonzalez L., Pastor C, Vargas M., Chiralt A., and Gonzalez Martinez C. 2011. Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes. Postharvest Biology and Technology, 60(1): 57-63.
30- Soleimani Aghdam M., Yousefpour Dokhanieh A., Hassanpour H., and Rezapour Fard J. 2013. Enhancement of antioxidant capacity of cornelian cherry (Cornus mas) fruit by postharvest calcium treatment. Scientia Horticulturae, 161(September 2013): 160-164.
31- Szabados L., and Savoure A. 2010. Proline: a multifunctional amino acid. Trends in Plant Science, 15(2): 89-98.
32- Tabatabaei J. 2009. Principles of Plant Mineral Nutrition, 1st ed. Kharazmi printing and offset, Tabriz. 388 pages. (In Persian)
33- Yousefizad L., Fathi R., and Ghanbari F. 2015. Effectiveness of CaCl2, peppermint oil and salicylic acid treatments on shelf life of fresh mint during cold storage. Food Processing and Preservation, 39(6): 2639-2646.
CAPTCHA Image