اثر عصاره الکلی بره‌موم و هیدروکولینگ بر برخی صفات پس از برداشت خیارگلخانه ای

نوع مقاله : مقالات پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

2 دانش آموخته دانشگاه فردوسی

3 استادیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

10.22067/jhs.2021.68874.1020

چکیده

به دلیل عمر کوتاه پس از برداشت خیار و سرعت ‌بالای کاهش کیفیت آن از روش‌های مختلفی جهت حفظ مرغوبیت خیار مانند پوشش‌های خوراکی استفاده می‌شود. به منظور بررسی اثر دو عامل هیدروکولینگ و بره موم به عنوان یک پوشش خوراکی بر ماندگاری خیار، این پژوهش در بهار و تابستان 1398-1397 در آزمایشگاه های علوم باغبانی دانشکده کشاورزی دانشگاه فردوسی مشهد انجام شد. آزمایش بصورت فاکتوریل بر پایه طرح کاملاً تصادفی بود. تیمارهای آزمایش شامل سه سطح عصاره الکلی بره موم ( 0، 4 و 8 درصد) و دو تیمار دمایی ( 4 (دمای هیدروکولینگ) و 24 درجه سانتی گراد) در 4 تکرار بود. نتایج نشان داد برهمکنش دو تیمار فوق بر درصد کاهش وزن میوه، سفتی، آنتی اکسیدانت، کلروفیل و مواد جامد محلول اثرگذار بود. به این ترتیب بیشترین کاهش وزن میوه در تیمار شاهد (بدون بره موم) در هیدروکولینگ 4 درجه با میانگین 025/5 % مشاهده شد. محلول‌پاشی میوه‌ها با بره‌موم در دو غلظت 4 و 8% منجر به افزایش سفتی بافت میوه نسبت به تیمار شاهد (عدم محلول‌پاشی با بره‌موم) در هر 2 تیمار دمایی شد. بیشترین میزان کلروفیل کل در تیمارهای بره موم 8 درصد + دمایی 24 درجه سانتی گراد ( میانگین 96/8 میلی‌گرم بر گرم) و تیمار 8% بره‌موم + دمای 4 درجه سانتیگراد (با میانگین 68/8 میلی‌گرم بر گرم) و تیمار 4% بره‌موم+ دمای oC4 (با میانگین 93/7 میلی‌گرم بر گرم) بود. همچنین در دمای 4 درجه سانتی گراد محلول‌پاشی با بره موم 4 و 8% منجر به افزایش فعالیت آنتی اکسیدانتی شد. به طور کلی اگرچه میوه های تیمار شده با دمای 24 درجه سانتیگراد کاهش وزن بیشتری نسبت به دمای 4 درجه نشان دادند کاربرد هر دو غلظت بره موم منجر به بهبود صفات مربوط به ماندگاری پس از برداشت شد، مقدار فنول میوه را کاهش داد و بر سفتی بافت و سایر صفات بیوشیمیایی اندازه گیری شده اثر گذاشت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of alcoholic extract of propolis and hydro cooling on some postharvest characteristics of Cucumis sativus

نویسندگان [English]

  • Vahid Anisi 1
  • Y. Salahvarzi
  • maryam kamali 2
  • bahram abedy 3
1 M.Sc. Student, Horticulture department, Ferdowsi University of Mashhad
2 Graduated
3 2- Assistant professors, Horticulture department, Ferdowsi University of Mashhad
چکیده [English]

Introduction: Cucumber is a vegetable with a low capacity for storage; it usually loses quality 14 days from the beginning of storage. It is kept at 95% of relative moisture and between 7-and10ºC. The benefits of cold storage are not the same for all the fruit or vegetables, some given vegetables are more suitable for cold storage than others. However, pre-cooling is always advisable, because the produce takes profit from the benefits of low temperatures in cold storage rooms. Due to the short life after harvesting cucumber and the high speed of reducing its quality, various methods are used to maintain the quality of cucumber, such as edible coatings. Propolis, also called “bee-glue,” is a natural resinous substance produced by honeybees from plant exudates, beeswax, and bee secretions in order to defend the hives. propolis has an important role in prevention of food loss and waste, thus helping to ensure food safety and security. The concoction of aqueous propolis extracts has a lower cost as compared to hydroalcoholic extracts and it is believable that both, aqueous and hydroalcoholic extracts, present similar concentrations of phenolic compounds resulting in a product of appropriate functional characteristics. Herein, the biochemical composition and efficacy of propolis in maintaining the postharvest storability of food products were discussed to provide a comprehensive guide to farmers and food processing and storage sectors and to scientists. Propolis extracts, in addition to a broad spectrum of antimicrobial activity, contain hydrophobic composites that assist in ameliorating attributes as biodegradable films on fruits.
Materials and Methods: In order to investigate the effect of two factors of hydro cooling and propolis as an edible coating on cucumber shelf life, this study was conducted in the spring and summer of 2019 in the laboratories of horticultural sciences, Faculty of Agriculture, Ferdowsi University of Mashhad. The factorial experiment was based on a completely randomized design. Experimental treatments included three levels of propolis alcoholic extract (0, 4 and 8%) and two temperature treatments (4 (hydro cooling temperature) and 25 ° C) in 4 replications.
Weight loss, tissue firmness, extract pH, total soluble solids, chlorophyll a, chlorophyll b and total chlorophyll, total phenol and antioxidant activity were measured. The experimental data were analyzed using Jump-8 statistical software and the means of treatments were compared by LSD test at 5% probability level.
Results and Discussion: results showed that the interaction of the two treatments had an effect on fruit weight loss percentage, firmness, and antioxidant activity, chlorophyll and total soluble solids. Thus, the highest percentage of fruit weight loss was observed in the control treatment (without propolis) in 40C (5.02%). Foliar application of fruits led to an increase in firmness of fruit tissue with propolis in both concentrations of 4 and 8% compared to the control treatment (no foliar application with propolis) in both temperature treatments. The highest total chlorophyll content were in 8% propolis treatments + temperature of 24 0C (8.96 mg / gfw), treatment of 8% propolis + temperature of 4 0C (8.68 mg/gfw) and treatment of 4% propolis + temperature of 4 oC (7.93 mg/gfw). In addition, antioxidant activity increased at 4 ° C+ foliar application with propolis 4 and 8%. In general, although fruits treated with 24 ° C showed more weight loss than 4 ° C, the use of both concentrations of propolis improved the above trait, reducing the amount of fruit phenol and tissue firmness and other biochemical traits. Researchers noted that the chemical composition of the propolis samples which a certain breed of bees (Apis mellifera intermissa) made have 17 different chemical compounds. They noted that the main phenolic compound was caffeic acid (0.85 mg·g−1 EAP) and the main flavonol compound was pinocembrin (0.82 mg·g−1 EAP).
Significant (P ≤ 0.05) differences were observed in dragon fruit quality when treated with different concentrations of ethanolic extract of propolis (EEP) (0.25, 0.50, 0.75 and 1.0%) and stored at 20 ± 2 °C and 80 ± 5% relative humidity (RH) for 20 days, which matched our results. Passos et al. (2016) reported Taste panelists did not detect significant differences amongst coated and not coated cv. Prata bananas up to six days of storage. Propolis extracts, in addition to a broad spectrum of antimicrobial activity, contain hydrophobic composites that assist in ameliorating attributes as biodegradable films on fruits.

کلیدواژه‌ها [English]

  • Antioxidant
  • Chlorophyll
  • Phenol
  • Weight loss

مقالات آماده انتشار، پذیرفته شده
انتشار آنلاین از تاریخ 08 تیر 1400
  • تاریخ دریافت: 23 بهمن 1399
  • تاریخ بازنگری: 31 خرداد 1400
  • تاریخ پذیرش: 08 تیر 1400