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بررسی اثر پوشش خوراکی ژل آلوئه‌ ورا بر افزایش زمان ماندگاری و ویژگی‌های فیزیکوشیمیایی زردآلو

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران

2 استادیار گروه علوم و صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران

3 بخش 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

موضوعات

عنوان مقاله [English]

Effect of Aloe Vera Gel Coating on Storage Time and Physicochemical Properties of Apricots

نویسندگان [English]

  • Hamid Hosseini 1
  • Ali Najafi 2

1 Graduated MS student, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.

2 Assistant 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
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تحقیقات مهندسی صنایع غذایی
دوره 22، شماره 1 - شماره پیاپی 74
بهار و تابستان 1402
اردیبهشت 1402
صفحه 49-66
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