تاثیر پوشش خوراکی زئین ذرت و کلرید کلسیم بر بهبود خواص کیفی و افزایش عمر انباری زردآلو

نوع مقاله: مقاله پژوهشی

نویسنده

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. 

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