استفاده از فن آوری بسته‌بندی با اتمسفر اصلاح شده (MAP) در نگهداری انجیر خشک

نوع مقاله: مقاله پژوهشی

نویسندگان

1 عضو هیات علمی مرکز تحقیقات کشاورزی و منابع طبیعی استان فارس

2 بخش باغبانی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان فارس، سازمان تحقیقات، آموزش و ترویج کشاورزی، شیراز، ایران

3 موسسه تحقیقات فنی و مهندسی کشاورزی

چکیده

این پژوهش به‌منظور جلوگیری از رشد و فعالیت حشرات و میکروارگانیسم‌ها و حفظ کیفیت انجیر خشک با کاهش اکسیژن و افزایش دی‌اکسید کربن و نیتروژن اجرا شد. در این تحقیق ویژگی‌های میکروبیولوژیکی، فیزیکوشیمیایی و آفات انباری انجیر خشک رقم سبز استهبان بررسی گردید. این ویژگی‌ها ازاین‌قرارند: جمعیت کپک و مخمر و باکتری‌ها، رنگ تجاری، شاخص‌های روشنی (L)، قرمزی (a) و زردی (b) رنگ، اسیدیته، رطوبت، ریسه کپک‌ها، لارو زنده، لارو مرده، پروانه زنده، پروانه مرده، شفیره و تخم حشرات پس از 3 و 6 ماه نگهداری در دمای 25 و 40 درجه سلسیوس. تیمارهای گازی شامل: الف- 5 درصد اکسیژن،25 درصد دی‌اکسید کربن و 70 درصد نیتروژن، ب- 5 درصد اکسیژن،50 درصد دی‌اکسید کربن و 45 درصد نیتروژن، پ- 5 درصد اکسیژن، 75 درصد دی‌اکسید کربن و 20 درصد نیتروژن، ت– 80 درصد خلأ و ث- نمونۀ شاهد (هوای آزاد) بود. نتایج تحقیق نشان داد که تیمارهای گازی مختلف بر بعضی از این ویژگی‌ها مانند رنگ، اسیدیته و رطوبت تأثیر معنی‌دار ندارند، اما بر آفات انباری مانند لارو حشرات، تعداد کپک و مخمر و تعداد کلی باکتری‌ها تأثیر معنی‌دار دارند به‌طوری‌که کاهش اکسیژن موجب خفگی لارو حشرات و کاهش میکروارگانیسم‌ها شده است. کمترین تعداد لارو مرده در تیمار شاهد دیده شد. دمای 40 درجه سلسیوس به دلیل آثار بسیار نامطلوب بر رنگ و بافت، دمای مناسبی برای نگهداری انجیر خشک شناخته نشد. به نظر می­رسد استفاده از اتمسفر اصلاح‌شده جایگزینی مناسب برای متیل بروماید در انجیر خشک باشد.

تازه های تحقیق

Using Modified Atmosphere Packaging (MAP) in Preservation of Dried Fig

 

A. Jokar*, H. Zare and H. Behmadi

 

*Corresponding Author: Assistant Professor, Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and EducationCenter, AREEO, Fars, Shiraz, Iran. Email: a.jokar@areeo.ac.ir

Received: 6 October 2018, Accepted: 20 April 2019

 

Abstract

The purpose of this research was to stop the proliferation of insects and microorganisms in dried fruits of fig cv. Sabz EStahban and to preserve the quality of the fruits by decreasing O2 and increasing CO2 and N2 in modified atmosphere packaging. Mold and yeasts, total counts of bacteria, commercial color, Lab factors, acidity, moisture, mold mycelium, alive and dead larva, alive and dead insects were evaluated. The properties were evaluated after 3 and 6 months storage of samples at 25 and 40°C. Gas treatments were: a) 70% N2 + 25% CO2 + 5% O2; b) 75% N2 + 50% CO2 + 5% O2; c) 20% N2 + 75% CO2 + 5% O2; d) 80% vacuum; e) control sample: 78% N2 + 0.3% CO2 + 21% O2. The effects of gas treatments were insignificant on color, acidity, and moisture, while they were definitely significant on granary pests such as larva, molds and yeasts, and bacteria. Reducing oxygen killed larva, fungi and bacteria. Control sample had the lowest dead larva. Modified atmosphere packaging and vacuum treatment caused significant depletion in granary pests in dried figs. So it can be a good replacement for methyl bromide.

 

Keywords: Fig cv. Sabz EStahban, Granary pests, Methyl bromide, Plodia interpunctella

کلیدواژه‌ها

موضوعات


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