نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
2 پژوهشکده میوه‌های معتدله و سردسیری، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات آموزش و ترویج کشاورزی، کرج
3 بخش تحقیقات فنی و مهندسی مرکز تحقیقات، آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
Background and Objectives: Apples are one of the most important horticultural products that are increasingly considered for care and post-harvest issues. Therefore, it is necessary to use safe methods to control spoilage and maintain the quality of apple fruit during storage. Cinnamon (Cinnamomum blume), known as the camphor tree, native to Asia and Australia, has about 50 species of evergreen trees and shrubs. Some of them are ornamental, fragrant or like Ceylon cinnamon, a tree with medicinal properties. Cinnamon essential oil has antifungal and antibacterial properties, which are probably related to the content of orthometoxy cinnamaldehyde. Chitosan is used in antimicrobial films and food films due to its inhibitory properties of many pathogens and fungi. Chitosan is able to form a semi-permeable layer on the skin of the fruit. As a result, the rate of fruit respiration reduces fruit quality and is effective in increasing fruit storage time.This study was conducted to investigate the effect of chitosan and extracted coating on increasing the quality and Shelf life of apple fruit.
Materials and Methods: Fruits treated with chitosan (1.5%) and three levels of cinnamon extract (three concentrations of 0%, 5%, 10%) with control were in cold stored at 0.5˚C and 90% of relative humidity., and during maintenance period, various physicochemical, microbial, and sensory tests were performed in three months. These experiments were analyzed in a completely randomized design by SAS software.
Results: The differences in the characteristics between the treated fruits compared to the controller showed the effectiveness of the treatments in most quantitative and qualitative characteristics of apple fruit. For example, the highest tissue stiffness in the second month, with 30.65 N / m2, and the lowest weight loss and overall microbial count with 2.87% and 15.33 CFU / g, respectively, in the third month of use Cinnamon extract was combined with chitosan and the comparison of mean Tss, pH and acidity of apple fruit in the application of treatments showed that the highest percentage of soluble solids (Tss) was related to the application of chitosan with 10% cinnamon and also the highest pH and consequently the lowest acidity. To witness. Among the measured characteristics, weight loss, stiffness, acidity, soluble solids and overall microbial count were the most significant.
Conclusion: The results showed that the effect of treatment on most traits was significant . Comparative studies between control samples, chitosan and cinnamon extract proved that the storage period of apple fruit can be increased by controlling microbial load and maintaining fruit quality.
کلیدواژه‌ها [English]
1.Abeysekera,W.P.K.M., Arachchige, S.P.G. and Ratnasooriya, W.D. 2017. “Bark extracts of ceylon cinnamon possess antilipidemic activities and bind bile acids in vitro,” Evidence- Based Complementary and Alternative Medicine.7347219: 1–10.
2.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., 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 J. of Science Frontier Research Bio-Tech & Genetics. 12: 5. 38-43.
3.A.O.A.C.1975. official method of analysis. 12th edition. W.Horwitz,(editor). Association of official Agricultural chemists incorporated.washin gton,D.c.u.s.A
4.Chien, P.J., Sheuand, F., and Yang, F.H. 2007. Effect of edible chitosan coating on quality and shelf life of sliced mango fruit. Food Engineering. 78: 225-229.
5.Del-Valle, V., Hernandez-Munoz, P., Guarda, A., and Galotto, M.J. 2005. Development of a cactus- mucilage edible coating (Opuntia ficus indica) and its application to extent strawberry (Fragaria ananassa) shelf-life. Food Chemistry. 91: 751-756.
6.El Ghaouth, A., Arul, J., Ponnampalam, R. and Boulet, M. 2007. Use of chitosan coating to reduce water loss and maintain quality of cucumber and bell pepper fruits. J. of Food Processing and Preservation. 15: 359-368.
7.Ergun, M., and Satici, F. 2012. Use of aloe vera gel as biopreservative for ‘granny smith’ and ‘red chief’ apples. J. Anim. Plant Sci. 22: 363-368.
8.Ehsani, H., Rezazadeh, R., Salehi, M., and Nejati, F. 2013. The effect of different concentrations of essential oil and plastic coating on the quantitative and qualitative characteristics of Valencia orange in cold storage, National Conference on Inactive Defense in Agriculture, Qeshm Island, Alam Gostaran Cooperative Company is a leading Iranian company. (in Persian)
9.Eslami, G., Falah, F., taheri, S., Navidinia, M., Dabiri, H., Dadashi, M., and Zahirnia, Z. 2012. Evaluation of antibacterial activity of cinnamon extract on Helicobacter pylori isolated from Patients with dyspepsia. Journal of the Faculty of Medicine. 37: 2. 85-89.
10.Eshghi, S., Hashemi, M., Mohammadi, A., Badiee, F., Mohammad Hosseini, Z., Ahmadi, Soomeh, K, and Qanat, K. 2013 After harvest. Iranian Journal of Nutrition and Food Industry. 2013. 2: 9-19. (in Persian)
11.FAO. 2019. http://www.fao. org/economic /ess/ ess publications /ess- year book/year book 2012 /en/.
12.Farahnaky A., Ansari, S. and Majzoobi, M. 2009. Effect of glycerol on the moisture sorption isotherm of figs. J. of Food Engineering. 93: 468-473.
13.Farhadi, A., Jalali, S., and Nematollahi, M. 2009. Evaluation of quantitative and qualitative characteristics of cantaloupe fruit cultivated under the conditions of colored polyethylene soil. Iranian J. of Horticultural Sciences. 40: 3. (in Persian)
14.Finny, E.E., and Massie, D.R. (1975). Instromentation for testing the response of fruits to mechanical impact. Trans ASAE, 18(6), 1184-1187.
15.Jiang, Y.M., Li, J.R. and Jiang, W.B. 2005. Effects of chitosan coating on shelf life of cold-store litchi fruit atambient temperature. Food Science and Technology. 38:757-761.
16.Hajnajari, H., and Eccher, T. 2006. Natural Selection of Spring Cold Resistant Cultivars and Mechanisms of Biological Resistance among 108 Apple Genotypes. Abstracts and contents. p: 371. 27th International Horticulture congress. Seul. Korea. August 13-19.
17.Hematkhah, F. 2013. Herbal Medicines. Electronic book, 48.
18.Hosseini, N., Malekirad, A., Changizi Ashtiani, S., and Nazemi, M. 2012. Free radicals scavengi Activity of essential oils and different fractions of methanol extract of Zaataria multiflora, Savia officinalis, Rosmarinus officinalis, Mentha pulegium and Cinnamomum zeylanicum. J. of Shahid sadoughi university of medical sciences. 20: 1. 28-38.
19.Hosseini, Z. 1990. Common ways to break down food. Shiraz University Press. (in Persian)
20.Khalid, Z., BeatrizUrsua, B. and Juan Mate, A. 2012. Application of bioactive coatings based on chitosan for artichoke seed protection. 29:853-859.
21.Koburger, J.A. and Marth, E.1984. Yeasts H.W. and Molds.-In: compendium of methods for the microbiological examination of foods. M. L. Speck (ed). American Public Health Association, Washington, D.C. pp: 197-202.
22.León, K., Mery, D., Pedreschi, F., and León, J. 2006. Color measurement in L*a*b* units from RGB digital images. Food Research International. 39: 10. 1084-1091.
23.Maghsoodi V. 2003. Effect of Vanillin on Germination Time and Radial Growth of Moulds in Apple Pure. Iran Agricultural Research. 22: 2. 153-164.
24.Ministry of Jihad Agriculture - Agricultural Statistics. 1398. Volume III. Gardening products. Deputy for Planning and Economics, Information and Communication Technology Center, 154 pages. (in Persian)
25.Mohebbi, M., Ansarifar, E., Hasanpour, N., Amiryousefi, M.R. 2012. Suitability of aloe vera and gum tragacanth as edible coatings for extending the shelf life of button mushroom. Food Bioprocess Tec. 5: 3193-3202.
26.Muhammad, D.R.A., Praseptiangga, D., Van De Walle, D., and Dewettinck, K. 2017. Interaction between natural antioxidants derived from cinnamon and Cocoa in binary and complex mixtures. Food Chemistry. 231: 356–364.
27.Naseri, L., Bablar, M., Asgari, M. and gold, P. 2001. The effect of foliar application of some micronutrients and cold storage on the quality of Golden Delicious apple fruit. Iranian J. of Agricultural Sciences. 36: 3. 591-597. (in Persian)
28.Pashazadeh, B., Seyedin Ardabili, M., Haj Najjari, H., Shovakhi, F., Asadi Gh, H. 2014. Impact 1-Methyl cycloperopene and ethylene nanosorbent on the qualitative properties and durability of two varieties of apples. J. of Food Science and Nutrition. 2: 2. 81-95. (in Persian)
29.Pre-Aymard, C., Fallik, E., Weksler, A. and Lurie, S. 2005. Sensory analysis and instrumental measurements of ‘Anna’ apples treated with 1-methylcyclopropene. J. of Postharvest. Biology and Technology. 36: 135-142.
30.Rahemi, M. 2005. Post-harvest physiology: Introduction to physiology and movement of fruits, vegetables and ornamental plants (translation), Shiraz University Press. (in Persian)
31.Ramezani Nejad, M; Mortazavi, M., and Karami, Z. 2011, The Effect of Edible Coatings on the Complications of Puffiness and Other Qualitative Traits of Date Fruit Zahedi, 7th Iranian Horticultural Sciences Congress, Isfahan, Isfahan University of Technology. (in Persian)
32.Ranasinghe, L., Jayawardena, B., Abeywickrama, K. 2002. Fungicidal activity of essential oils of Cinnamomum zeylanicum (L.) and Syzygium aromaticum (L.) Merr et LM Perry against crown rot and anthracnose pathogens isolated from banana. Letters in Applied Microbiology. 35: 3. 208-211
33.Shin, Y., Liu, R.H., Nock, J., Holliday, D. and Watkins, C.B. 2007. Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Postharvest Biology and Technology. 45: 349-357.
35.Watts, B.M. 1989. Basic Sensory Methods for food Evaluation. Translated by Ghazizadeh, M. and Razagi, A. Theran. Institute of Research Nutrtion and Food Science Publications. PP 95-114. (in Persian)
36.Xianghong, M., Lingyu, Y., John, F. and Kennedy, T. 2010. Effects of chitosan and oligochitosan on growth of two fungal pathogens and physiological properties in pear fruit. Carbohydrate Polymers. 10: 83-84.
37.Zivanovic, S., Chi, S. and Draughon, A.F. 2005. Antimicrobial activity of chitosan films enriched with essential oils. J. of food science. 70: 1.M45-M51.
)