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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 | ||
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