| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شمارهها | 3,208 |
| تعداد مقالات | 35,560 |
| تعداد مشاهده مقاله | 53,002,064 |
| تعداد دریافت فایل اصل مقاله | 92,287,677 |
بررسی اثر پوشش خوراکی ژل آلوئه ورا بر افزایش زمان ماندگاری و ویژگیهای فیزیکوشیمیایی زردآلو | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 1 - شماره پیاپی 74، اردیبهشت 1402، صفحه 49-66 اصل مقاله (779.89 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.359689.1342 | ||
| نویسندگان | ||
| حمید حسینی1؛ علی نجفی2؛ سیدحمیدرضا ضیاالحق* 3 | ||
| 1دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران | ||
| 2استادیار گروه علوم و صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران | ||
| 3بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان سمنان (شاهرود)، سازمان تحقیقات، آموزش و ترویج | ||
| چکیده | ||
| در سالهای اخیر پوششهای خوراکی با توجه به ویژگیهای عملکردی که دارند مورد توجه زیادی قرار گرفته و برای یکسری از محصولات غذایی از جمله میوهها بهکار رفتهاند. زردآلو از میوههایی است که زمان ماندگاری کوتاهی دارد. هدف این پژوهش افزایش ماندگاری زردآلو در دمای یخچال با استفاده از پوشش خوراکی آلوئه ورا و بررسی ویژگیهای فیزیکوشیمیایی آن است. برای این منظور، ابتدا ژل آلوئه ورا تهیه و با استفاده از آون، خشک و به پودر تبدیل شد. پس از آن محلولهایی با غلظت صفر، 1 و 2 درصد از آن تهیه شد و زردآلوهای رقم رجبعلی به مدت 5 دقیقه در این محلولها غوطهور شدند. سپس زردآلوها در ظروف پلیاستایرنی بستهبندی و در یخچال در دمای 1±4 درجه سلسیوس و رطوبت نسبی حدود 5±60 درصد نگهداری شدند. در زمان های 0، 5، 15 و 25 روز پس از نگهداری، نمونهها از یخچال بیرون آورده شدند و ویژگیهای فیزیکوشیمیایی آنها شامل درصد کاهش وزن، اسیدیته، pH، سفتی بافت، ویتامین ث، درصد کپکزدگی و شاخصهای رنگ بررسی شد. نتایج با استفاده از طرح آماری کاملاً تصادفی بر پایۀ آزمون فاکتوریل تجزیه و تحلیل و نشان داده شد که ژل آلوئه ورا با غلظت 2 درصد در افزایش زمان ماندگاری تا 25 روز بسیار موثر است و نمونههای شاهد که فاقد پوشش آلوئه ورا بودند به شدت افت کیفیت داشتند و تا 50 درصد دچار کپک زدگی شده بودند. بنابراین، میتوان نتیجه گرفت که استفاده از پوشش خوراکی آلوئه ورا موجب افزایش ماندگاری زردآلو، حفظ خواص فیزیکیشیمیایی و کاهش کپکزدگی در زردآلو میشود، به طوریکه زردآلوی رقم رجبعلی را میتوان تا حدود 15 روز در سردخانه نگهداری کرد. | ||
| کلیدواژهها | ||
| آلوئهورا؛ پوشش خوراکی؛ زردآلو؛ زمان ماندگاری؛ کاهش تلفات | ||
| عنوان مقاله [English] | ||
| Effect of Aloe Vera Gel Coating on Storage Time and Physicochemical Properties of Apricots | ||
| نویسندگان [English] | ||
| Hamid Hosseini1؛ Ali Najafi2؛ | ||
| 1Graduated MS student, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran. | ||
| 2Assistant Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran. | ||
| چکیده [English] | ||
| In recent years, edible coatings have received much attention due to their functional properties and have been used for a number of food products including fruits. Apricot is one of the fruits with short shelf life. Therefore, this study aimed to increase the shelf life of apricots at refrigerator temperature using edible aloe vera coating and to investigate its physicochemical properties. For this purpose, aloe vera gel was first prepared, dried and powdered. Then 0, 1 and 2% solutions of aleo vera powder were prepared and apricots of Rajabali cultivar were dipped for 5 minutes in solutions. The apricots were then packed in polystyrene containers and stored in the refrigerator at 4±1°C and 60±5% relative humidity. The samples were removed from the refrigerator at 0, 5, 15 and 25 days after storage, and physicochemical characteristics including weight loss, acidity, pH, firmness, vitamin C, mold percentage and color components were evaluated. Finally, the results were analyzed using a completely randomized design based on factorial test. The results showed that aloe vera gel at 2% concentration was highly effective in increasing the shelf life of apricots up to 25 days and the control samples without aloe vera coating had a significant decrease in quality and up to 50% moldiness. Therefore, it can be concluded that the use of aloe eera edible coating increases apricot shelf life, preserves physicochemical properties and decreases moldiness in apricots. In this way Rajabali apricots could be preserved for 15 days at cold stores. | ||
| کلیدواژهها [English] | ||
| Aloe vera, Apricots, Edible coatings, Shelf life, Reducing loss | ||
| مراجع | ||
|
Abediyan, M., Ziaolhagh, S. H., and Najafi, A. 2018. The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots. Iranian Food Science and Technology Research Journal, 14(2): 307-320. (In Persian) Adetunji, C. O., Fawole, O. B., Arowora, K. A., Nwaubani, S. I., Ajayi, E. S., Oloke, J. K., ... and Adetunji, J. B. 2012. Effects of edible coatings from Aloe vera gel on quality and postharvest physiology of Ananas comosus (L.) fruit during ambient storage. Global Journal of Science Frontier Research Bio-Tech and Genetics, 12(5): 39-43. Aghdam, M., Motallebiazar, A., Mostofi, Y., Moghaddam, J., and Ghasemnezhad, M. 2009. Effects of MeSA Vapor Treatment on the Postharvest Quality of' Hayward' Kiwifruit. In VI International Postharvest Symposium, 877:743-748. Ahmed, M. J., Singh, Z., and Khan, A. S. 2009. Postharvest Aloe vera gel‐coating modulates fruit ripening and quality of ‘Arctic Snow’nectarine kept in ambient and cold storage. International journal of food science and technology, 44(5):1024-1033. Ardakani, E., Davarynejad, G., azizi, M. 2013. Impact of Pre-harvest Spry Salicylic acid Application on Storability, Postharvest Quality and Antioxidant Activity Apricot (Prunus armeniaca L.). Journal of Horticultural Science, 26(4): 448-459. (In Persian) Athmaselvi, K., Sumitha, P., and Revathy, B. J. I. A. 2013. Development of Aloe vera based edible coating for tomato. Int. Agrophys, 27 (4): 369-375. Agarry, O.O., Olaleye, M.T., and Bello-Michael, C.O. 2005. Comparative antimicrobial activities of Aloe vera gel and leaf. African Journal of Biotechnology, 12: 1413-1414. Adetunji, C.O., Fawole, O.B., Arowora, K.A., Nwaubani, S.I, Ajayi, E.S., Oloke, J. K., Majolagbe, O.M., Ogundele, B.A, Aina J.A., Adetunji, J.B. 2012. Effects of edible coatings from Aloe vera gel on quality and postharvest physiology of Ananas comosus (L.) fruit during ambient storage. Global Journal of Sci. Front Res. Bio-Tech. Genet, 12: 39-43. Baysal, T., Bilek, S. E., and Apaydin, E. J. G. 2010. The effect of corn zein edible film coating on intermediate moisture apricot (Prunus Armenica L.) quality. Gida. 35(4): 245-249. Benítez, S., Achaerandio, I., Sepulcre, F., Pujolà, M. J. P. B., and Technology. 2013. Aloe vera based edible coatings improve the quality of minimally processed Hayward’kiwifruit. Postharvest Biology and Technology, 81: 29-36. Chien, P.-J., Sheu, F., and Lin, H.-R. J. F. C. 2007. Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. 100 (3): 1160-1164. Cordenunsi, B. R., Genovese, M. I., do Nascimento, J. R. O., Hassimotto, N. M. A., dos Santos, R. J., and Lajolo, F. M. J. F. C. 2005. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. 91(1): 113-121. Ergun, M., and Satici, F. 2012. Use of Aloe vera gel as biopreservative for ‘Granny Smith’and ‘Red Chief’apples. Farajpour P, sheykhlouei H. 2021.Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry. FSCT. 18 (112):81-95. (In Persian) Ferrari, C. C., Sarantópoulos, C. I., Carmello-Guerreiro, S. M., Hubinger, M. D. J. F., and Technology, B. 2013. Effect of osmotic dehydration and pectin edible coatings on quality and shelf life of fresh-cut melon. 6(1): 80-91. Ganjimoghadam, E. and Shikh-eslami, Z. 2006. Effect of harvesting time and shelf life on qualitative and quantitative characteristics of apricot (cv. Shahroudi). Journal of Agriculural Engineering Research. 6(25):32-44. (In Persian) Ghazimoghdam, M., Selahvarzi, Y., Abedi, B. 2021. Increasing the shelf life and preserving of the quality of apple fruit ̔ Golab̕ using an edible coating of Aloe vera gel and essential oil of Shirazi thyme. Iranian Journal of Horticultural Science, 51(4): 899-911. (In Persian) García, M., Díaz, R., Martínez, Y., and Casariego, A. J. F. R. I. 2010. Effects of chitosan coating on mass transfer during osmotic dehydration of papaya. 43(6): 1656-1660. Ghasemnezhad, M., Shiri, M. A., and Sanavi, M. 2010. Effect of chitosan coatings on some quality indices of apricot (Prunus armeniaca L.) during cold storage. Caspian journal of environmental sciences, 8(1): 25-33. Haard, N. F. 1984. Postharvest physiology and biochemistry of fruits and vegetables. In: ACS Publications. Hassan, H. S., EL-Hefny, M., Ghoneim, I. M., El-Lahot, M. S. A., Akrami, M., Al-Huqail, A. A., ... and Abd-Elkader, D. Y. 2022. Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses. Coatings, 12(4): 489. Jiang, Y., and Li, Y. J. F. C. 2001. Effects of chitosan coating on postharvest life and quality of longan fruit. 73 (2): 139-143. Jannatizadeh, A., Naderi Boldaji, M., Fatahi, R., Ghasemi, M., and Tabatabaeefar, A. 2008. Some postharvest physical properties of Iranian apricot (Prunus armeniaca L.) fruit. International Agrophysics, 22: 125-131. Kader, A. A. 1997. Fruit maturity, ripening, and quality relationships. In International Symposium Effect of Pre-and Postharvest factors in Fruit Storage 485: 203-208. Khoshgozaran-Abras, S., Azizi, M. H., Hamidy, Z., and Bagheripoor-Fallah, N. 2012. Mechanical, physicochemical and color properties of chitosan based-films as a function of Aloe vera gel incorporation. Carbohydrate Polymers, 87 (3): 2058-2062. Koushesh Saba, M., Arzani, K., Barzegar, M. 2014. Evaluation of apricot (Prunus armeniaca L.) antioxidant changes during storage at cold room. Journal of food science and technology (Iran). 11 (44) :11-21. (In Persian). Maan, A. A., Ahmed, Z. F. R., Khan, M. K. I., Riaz, A., and Nazir, A. 2021. Aloe vera gel, an excellent base material for edible films and coatings. Trends in Food Science and Technology, 116: 329-341. Mansour gorgani S, Sedaghat N, Hosseini F. 2018. Effects of edible coating (Aloevera gel) and type of packaging on the quality of Hayward kiwi fruit. FSCT. 15 (82) :437-450. (In Persian) Marpudi, S. L., Abirami, L., and Srividya, N. 2011. Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating. Indian Journal of Biotechnology. 10(1): 83-89. Martínez-Romero, D., Alburquerque, N., Valverde, J., Guillén, F., Castillo, S., Valero, D., Serrano, M. J. P. B., and Technology. 2006. Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: a new edible coating. 39 (1): 93-100. Martínez-Romero, D., Castillo, S., Guillén, F., Díaz-Mula, H. M., Zapata, P. J., Valero, D., and Serrano, M. 2013. Aloe vera gel coating maintains quality and safety of ready-to-eat pomegranate arils. Postharvest Biology and Technology, 86: 107-112. Medeiros, B. G. D. S., Pinheiro, A. C., Carneiro-da-Cunha, M. G., and Vicente, A. A. 2012. Development and characterization of a nanomultilayer coating of pectin and chitosan–Evaluation of its gas barrier properties and application on ‘Tommy Atkins’ mangoes. Journal of Food Engineering, 110(3):457-464. Meng, X., Li, B., Liu, J., and Tian, S. 2008. Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry. 106 (2): 501-508. Mohebbi, M., Ansarifar, E., Hasanpour, N., and Amiryousefi, M. R. 2012. Suitability of aloe vera and gum tragacanth as edible coatings for extending the shelf life of button mushroom. Food and Bioprocess Technology, 5(8): 3193-3202. Monajem, S., Ganjloo, A., Bimakr, M. 2022. Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures. Iranian Food Science and Technology Research Journal, 18(1): 21-39. (In Persian) Nielsen, S.S. 2010. Food Ananlysis. 4th edition. Springer. Pp.190-191. Oms-Oliu, G., Soliva-Fortuny, R., and Martín-Belloso, O. 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest biology and Technology, 50(1): 87-94. Paladines, D., Valero, D., Valverde, J. M., Díaz-Mula, H., Serrano, M., and Martínez-Romero, D. 2014. The addition of rosehip oil improves the beneficial effect of Aloe vera gel on delaying ripening and maintaining postharvest quality of several stonefruit. Postharvest Biology and Technology, 92: 23-28. Rahemi, M. 2005. Post harvest physiology (an introduction to the physiology and movement of fruits, vegetables and ornamental plants). Shiraz University Press. (In Persian). Rathore, H. A., Masud, T., Sammi, S., and Soomro, A. H. 2007. Effect of storage on physico-chemical composition and sensory properties of mango (Mangifera indica L.) variety Dosehari. Pakistan journal of Nutrition, 6(2): 143-148. Saleem, M. S., Ejaz, S., Anjum, M. A., Ali, S., Hussain, S., Nawaz, A., ... and Abbas, A. M. 2022. Aloe vera gel coating delays softening and maintains quality of stored persimmon (Diospyros kaki Thunb.) Fruits. Journal of Food Science and Technology, 59(8): 3296-3306. Sedaghat, S., Rahemi, M. 2021. Comparison of some edible coatings and paper bag on preservation of cucumber (Cucumis sativus L.) during storage. Iran Agricultural Research, 40(1), 11-18. (In Persian) Serradilla, M. J., Martín, A., Ruiz-Moyano, S., Hernández, A., López-Corrales, M., and de Guía Córdoba, M. 2012. Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain). Food Chemistry, 133(4): 1551-1559. Sogvar, O. B., Saba, M. K., and Emamifar, A. 2016. Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology, 114: 29-35. Valverde, J. M., Valero, D., Martínez-Romero, D., Guillén, F., Castillo, S., and Serrano, M. 2005. Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. Journal of Agricultural and Food Chemistry, 53(20): 7807-7813. Vicente, A. R., Martı́nez, G. A., Civello, P. M., and Chaves, A. R. 2002. Quality of heat-treated strawberry fruit during refrigerated storage. Postharvest Biology and Technology, 25(1): 59-71. Valero, D., Martinez-Romero, D., and Serrano, M. 2002. The role of polyamines in the improvement of the shelf life of fruit. Trends in Food Science and Technology. 13, 228-234. Valverde, J.M., Valero, D., Romera, D. M., Fabiaa, N., Guillean, C., Castillo, S. and Serrano M. 2005. Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. Journal Agriculture Food Chemistry, 53: 7807-7813. Yaman, Ö., and Bayoιndιrlι, L. 2002. Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food science and Technology, 35(2): 146-150. Ziaolhagh, S. 2021. Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage. Iranian Food Science and Technology Research Journal, 16(6): 101-110. Ziaolhagh, S. H., and Kanani, S. 2021. Extending the shelf life of apricots by using gum tragacanth-chitosan edible coating. Journal of Agricultural Science and Technology, 23(2): 319-331. Ziaolhagh, S. H., Mazaheri Tehrani, M., Razavi, M. A., and Rashidi, H. 2017. Roasting process optimization of walnut kernels for the preparation of walnut cream using response surface methodology. Journal of Nuts, 8(01): 31-40. | ||
|
آمار تعداد مشاهده مقاله: 630 تعداد دریافت فایل اصل مقاله: 701 |
||