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تاثیر پوشش خوراکی زئین ذرت و کلرید کلسیم بر بهبود خواص کیفی و افزایش عمر انباری زردآلو | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 3، دوره 15، شماره 3، آذر 1393، صفحه 27-40 اصل مقاله (271.37 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/jaer.2014.100211 | ||
| نویسنده | ||
| شهین زمردی | ||
| استادیار بخش فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی | ||
| چکیده | ||
| به‌منظور بهبود خواص کیفی و افزایش دوره نگهداری زردآلو، پژوهشی با استفاده از آزمایش فاکتوریل با 2 فاکتور و 2 تکرار اجرا شد. فاکتور اول نوع تیمار در 4 سطح شامل: شاهد، پوشش داده شده با زئین، فروبری شده در محلول کلرید کلسیم 1 درصد و پوشش داده شده با زئین حاوی 1 درصد کلرید کلسیم، فاکتور دوم مدت زمان نگهداری در سردخانه در 5 سطح 1، 15، 30، 45 و 60 روز بود. نتایج تجزیه آماری دادهها نشان میدهد که در پایان دوره نگهداری، در دو تیمار پوشش داده شده با زئین، میزان سفتی بافت، ویتامین C و اندیس L*به‌طور معنیدار بیشترین و درصد افت وزنی و درصد مواد جامد انحلالپذیرکمترین مقدار است. امتیاز ظاهری و رنگ نمونههای پوششدار نیزبه‌طور معنیدار بیشتر از امتیاز ظاهری و رنگ میوههای بدون پوشش است. از لحاظ طعم، بین زردآلوهایپوششدادهشدهو پوشش داده نشده اختلافمعنیداریدیده نمیشود. بنابراین، پوشش زئین نه تنها تاثیر نامطلوب بر خواص حسی زردآلوها ندارد، بلکه موجب بهبود خواص کیفی زردآلوها نیز میشود. ترکیب همزمان کلریدکلسیم و پوشش زئین، نسبت به پوشش زئین تنها، تاثیر معنیداری بر خصوصیات زردآلوها ندارد. فروبری در محلول کلرید کلسیم 1 درصد نیز موجب حفظ سفتی بافت، حفظ ویتامین C و کاهش افت وزنی زردآلوها، در مقایسه با نمونه شاهد، میشود. | ||
| عنوان مقاله [English] | ||
| Use of Edible Corn Zein Coatings and CaCl2 Treatment to Improve the Quality and Extend the Storage Life of Apricots | ||
| چکیده [English] | ||
| This study carried out a factorial experiment with two factors and two replicates to determine factors that improve the quality and increase the shelf life of apricots. The first factor was four levels of treatment of treatment including: the control, coated with zein, immersed in a 1% solution of calcium chloride, and coated with zein containing 1% calcium chloride. The second factor was time of cold storage at 1, 15, 30, 45 and 60 d. Statistical analysis of the results showed that, at the end of storage, the two treatments coated with zein showed higher rates of firmness, vitamin C and L* than in the control (p < 0.05). Weight loss and total soluble solids were lower. The ratings for appearance and color of the coated samples were significantly higher for the uncoated fruit (p < 0.05). The results indicate that zein coating had no adverse effect on the organoleptic properties of the apricot and improved its quality characteristics. There was no significant difference between the mixture containing zein and CaCl2 and zein alone on the characteristics of the apricot. Immersion in 1% calcium chloride solution increased firmness and vitamin C content and decreased the weight loss of apricots. | ||
| کلیدواژه‌ها [English] | ||
| Apricot, CaCl2, Cold storage, Quality properties, zein | ||
| مراجع | ||
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