بررسی و مدل‌سازی خواص لیموشیرین با پوشش‌های مختلف در شرایط انبارمانی با مدل‌های شبکه عصبی مصنوعی و رگرسیونی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد گروه مکانیک بیوسیتم، دانشکده مهندسی زراعی و عمران روستایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

2 استادیار، گروه مکانیک بیوسیتم، دانشکده مهندسی زراعی و عمران روستایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

3 استادیار گروه مهندسی کشاورزی، عضو هیات علمی دانشگاه صنعتی شاهرود

4 گروه باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

چکیده

استفاده از پوشش‌های خوراکی یکی از مؤثرترین راه‌ها در حفظ کیفیت میوه‌ها است. در این پژوهش کیفیت میوه لیموشیرین در قالب طرح فاکتوریل کاملاً تصادفی با پوشش خوراکی نانوکامپوزیت کیتوسان-رس در سه سطح، روغن زیتون و واکس کارنوبا در مقایسه با نمونه بدون پوشش در طی عمر سردخانه‌ای در مدت 4 ماه مورد ارزیابی قرار گرفت. در طی دوره انبارمانی میوه‌های لیموشیرین ویژگی‌های اسیدیته، بریکس و اسید اسکوربیک و ویژگی‌های مکانیکی شامل حداکثر نیروی کشش پوست و مدول پانچ پوست میوه اندازه‌گیری شدند. نتایج نشان داد که واکس کارنوبا و نانو کامپوزیت کیتوسان-رس در حفظ خواص کیفی و مکانیکی نسبت به حالت بدون پوشش عملکرد بهتری داشتند. هم‌چنین در بین پوششهای به‌کاربرده شده پوشش نانو کامپوزیت کیتوسان-رس 5 درصد موفقیت بالاتری در حفظ خواص نسبت به سایر پوششها داشت. در این پژوهش، شبکه‌های عصبی مصنوعی، روش‌های رگرسیون خطی، غیرخطی نیز برای پیش‌بینی خواص لیموشیرین با پوشش‌های مختلف در شرایط انبارمانی مورداستفاده قرار گرفت. نتایج نشان داد که شبکه عصبی در مقایسه با رگرسیون خطی و غیرخطی، قدرت بهتری برای پیش‌بینی خواص لیموشیرین داشت و الگوریتم یادگیری لونبرگ مارکوارت ( LM ) با تابع انتقال tansig بهترین نتیجه را داشت. بهترین برازش برای پارامتر کیفی، میزان اسیدیته با ضریب تبیین (R) ، 95% به دست آمد. همچنین مطابق نتایج آنالیز حساسیت بالاترین ضریب حساسیت برای پارامتر مدول پانچ در ویژگی زمان با مقدار 96/47 درصد به دست آمد.

چکیده تصویری

بررسی و مدل‌سازی خواص لیموشیرین با پوشش‌های مختلف در شرایط انبارمانی با مدل‌های شبکه عصبی مصنوعی و رگرسیونی

تازه های تحقیق

  • میوه‌های پوشش داده با واکس کارنوبا و نانوکامپوزیت کیتوسان-رس در حفظ خواص کیفی و مکانیکی نسبت به نمونه‌های بدون پوشش عملکرد بهتری داشتند
  • در بین پوشش‌های به‌کار برده شده پوشش نانو کامپوزیت کیتوسان-رس 5 درصد ارجحیت بالاتری نسبت به سایر پوشش‌ها داشت.
  • در مقایسه با نتایج رگرسیون خطی و غیر خطی، شبکه عصبی قدرت بهتری برای پیش بینی خواص لیموشیرین داشت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigation and modeling of lemon properties with different coatings under storage conditions with artificial neural network and regression models

نویسندگان [English]

  • Fatemeh Moradi Ganjeh 1
  • Rasoul Meamar dastjerdi 2
  • Mohammad Hadi Movahednejad 3
  • Mokhtar Heidari 4
1 Former student of Mechanics of Biosystems Engineering Department, Faculty of Agricultural
2 Assistant Professor, Department of Mechanics of Biosystems Engineering, Faculty of Agricultural Engineering and Rural Development, Khuzestan Agricultural Sciences and Natural Resources university, Mollasani, Iran.
3 Assistant professor of water and soil Department, Agriculure Faculty, Shahrood University of Technology
4 Department of Horticulture, Faculty of Agriculture, Khuzestan Agricultural Sciences and Natural Resources university, Mollasani, Iran.
چکیده [English]

The application of edible coatings is one of the most effective ways to maintain the quality of fruits. In this study, the quality of sweet lemon fruit was evaluated in a completely randomized factorial design with edible coating of chitosan-clay nanocomposite in three levels, olive oil and carnauba wax in comparison with uncoated samples during refrigeration for 4 months. During the storage period of sweet lemon fruits, chemical characteristics (acidity, brix and ascorbic acid) as well as mechanical properties (maximum skin tensile force, fruit skin punch modulus) were measured. The results showed carnauba wax and chitosan-clay nanocomposite had better performance in maintaining lemon quality and mechanical properties than samples without coating. Moreover, among the coatings used, 5%chitosan-clay nanocomposite coating had higher preference than other coatings. In this research, Artificial Neural Networks (ANN) , linear and nonlinear regression method were used to predict the quality of lemon The results showed that the ANN has a better forecasting accuracy to predict the lemon properties compared to linear and nonlinear regression models and the LM learning algorithm with tansig transfer function had the best result. The best fit for the qualitative parameter was acidity with the coefficient of determination (R|) of 95%. The result of sensivity analysis indicated that the highest sensitivity coefficient was obtained for the punch modulus against the time feature with 47.96%.

کلیدواژه‌ها [English]

  • Nanocomposite Coating
  • Storage
  • Mechanical Properties
  • Quality Properties
  • Sweet Lemon
  • Sensitivity Analysis
[1] Fotouhi Ghazvini, R. and Fattahi Moghaddam, J. (2007). Citrus Growing in Iran. (2nd ed.). Iran: University of Guilan Publisher. [In Persian].
[2] Aboutalebi, A. and Tafazoli, E. (2009). Study on the effect of rootstock and salinity on concentration of micro elements in sweet lime (Citrus limetta L.) leaves. J. Hortic. Sci., 23(2), 85-93. [In Persian].
[3] FAO (2012). https://www.fao.org/faostat/en/#data/QCL
[4] Obenland, D., Collin, S., Sievert, J., Fjeld, K., Doctor, J., & Arpaia, M. L. (2008). Commercial packing and storage of navel oranges alters aroma volatiles and reduces flavor quality. Postharvest Biol. Technol.47(2), 159-167.
[5] Porat, R., Weiss, B., Cohen, L., Daus, A., & Aharoni, N. (2004). Reduction of postharvest rind disorders in citrus fruit by modified atmosphere packaging. Postharvest Biol. Technol.33(1), 35-43.
[6] Ghasemnezhad, M., Babalar M. and Mostoufi Y. (2008). Effects Of Heat Treatments On Reducing Acidity For Improving Quality In ‘Satsuma’ Mandarin Fruit And Its Relation With Aconitase, Vacoular At Pase And Ppase Activity. Int. J. Hortic. Sci. Technol., 9(1), 45-58. [In Persian].
[7] Puttongsiri, T., & Haruenkit, R. (2010). Changes in ascorbic acid, total polyphenol, phenolic acids and antioxidant activity in juice extracted from coated kiew wan tangerine during storage at 4, 12 and20°C. Agric. Nat. Resour., 44(2), 280-289.
[8] Scalzo, R. L., Iannoccari, T., Summa, C., Morelli, R., & Rapisarda, P. (2004). Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chem.85(1), 41-47.
[9] Petracek, P.D., Dou, H.T., Pao, S., (1998). The influence of applied waxes on postharvest physiological behavior and pitting of grapefruit. Postharvest Biol. Technol., 14, 99–106.
[10] Baldwin, E.A., Nisperos, M.C., Shaw, P.E., Burns, J.K., (1995). Effect of coatings and prolonged storage-conditions on fresh orange flavor volatiles, degrees brix, and ascorbic-acid levels. J. Agric. Food Chem., 43, 1321–1331.
[11] Hagenmaier, R.D., (2000). Evaluation of a polyethylene-candelilla coating for ‘Valen cia’ oranges. Postharvest Biol. Technol., 19, 147–154.
[12] Hagenmaier, R., Shaw, P., (1992). Gas-permeability of fruit coating waxes. J. Am. Soc.Hort. Sci., 117, 105–109.
[13] Porat, R., Weiss, B., Cohen, L., Daus, A., Biton, A., (2005). Effects of polyethylene content and composition on taste quality, and emission of off-flavor volatiles in ‘Mor’mandarins. Postharvest Biol. Technol., 38, 262–268.
[14]Debeaufort, F., Quezada-Gallo, J.A., Voilley, A., 1998. Edible films and coatings: tomorrow’s packagings: a review. Crit. Rev. Food Sci. Nutr. 38, 299–313.
[15]Embuscado, M.E., Huber, K.C., 2009. Edible Films and Coatings for Food Applications. Springer, New York.
[16] Valencia-Chamorro, S., Perez-Gago, M., Del Rio, M., Palou, L., (2010). Effect of antifungal hydroxypropyl methylcellulose-lipid edible composite coatings on Penicillium decay development and postharvest quality of cold-stored ‘Ortanique’ mandarins. J. Food Sci., 75, 418–426.
[17] Dhall, R., (2013). Advances in edible coatings for fresh fruits and vegetables: a review. Crit. Rev. Food Sci. Nutr., 53, 435–450.
[18] Tripathi, S., Mehrotra, G. K., & Dutta, P. K. (2008). Chitosan based antimicrobial films for food packaging applications. e-Polym.8(1).
[19] Pirsa, S., aghbolagh sharifi, K. (2020). A review of the applications of bioproteins in the preparation of biodegradable films and polymers. J. Chem. Lett., 1(2), 47-58.
[20] Sharifi, K. A., & Pirsa, S. (2021). Biodegradable film of black mulberry pulp pectin/chlorophyll of black mulberry leaf encapsulated with carboxymethylcellulose/silica nanoparticles: Investigation of physicochemical and antimicrobial properties. Mater. Chem. Phys.267, 124580.
[21] Sani, I. K., Geshlaghi, S. P., Pirsa, S., & Asdagh, A. (2021). Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packaging. Food Hydrocoll.117, 106719.
[22] Al-Juhaimi, F., Ghafoor, K., & Babiker, E. E. (2012). Effect of gum arabic edible coating on weight loss, firmness and sensory characteristics of cucumber (Cucumis sativus L.) fruit during storage. Pak. J. Bot.44(4), 1439-1444.
[23] Asdagh, A., Karimi Sani, I., Pirsa, S., Amiri, S., Shariatifar, N., Eghbaljoo–Gharehgheshlaghi, H., Shabahang, Z. and Taniyan, A., (2021). Production and Characterization of Nanocomposite Film Based on Whey Protein Isolated/Copper Oxide Nanoparticles Containing Coconut Essential Oil and Paprika Extract. J Polym Environ., 29, 335–349.
[24] Chen, S., & Nussinovitch, A. (2001). Permeability and roughness determinations of wax-hydrocolloid coatings, and their limitations in determining citrus fruit overall quality. Food Hydrocoll.15(2), 127-137.
[25] Chien, P. J., Sheu, F., & Lin, H. R. (2007). Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chem.100(3), 1160-1164.
[26] Dorria, M. A., Safinaz, M. E., & El-Mallah, M. H. (2007). Jojoba oil as a novel coating for exported Valencia orange fruit. Am-Euras. J. Agric. Environ. Sci.2(2), 173-181.
[27]Moradi Ganjeh, F., Meamar Dastjerdi, R., Heidari, M., & Movahednejad, M. H. (2020). The effect of chitosan-clay Nano composite, wax coatings and olive oil on some quality properties of sweet lemon during shelf life storage. J. Agri. Eng. Soil Sci. & Agri. Mechanization., 43(3), 331-348. [In Persian].
[28] Ju, Z., & Curry, E. A. (2000). Stripped corn oil emulsion alters ripening, reduces superficial scald, and reduces core flush in ‘Granny Smith’apples and decay in ‘d''Anjou’pears. Postharvest Biol. Technol.20(2), 185-193.
[29] Ganji, m. E., & nikkhah, s. (2005). Investigation on the effects of plant oils on the shelf life extending, qualitative and quantitative properties of golden delicious apples. J. Agric. Eng. Res., 6(23), 98-98.
[30] Asghari Marjanlou, A. A. F., et al. (2009). Effect of cumin essential oil on postharvest decay and some quality factors of strawberry. J. Med. Plant., 8(31), 25-43.
[31] Olivas, G. I., & Barbosa-Cánovas, G. (2009). Edible films and coatings for fruits and vegetables. In Edible films and coatings for food applications (pp. 211-244). Springer: New York, NY.
[32] Pereda, M., Amica, G., & Marcovich, N. E. (2012). Development and characterization of edible chitosan/olive oil emulsion films. Carbohydr. Polym.87(2), 1318-1325.
 [33] Yu, L. (2009). Biodegradable polymer blends and composites from renewable resources. Hoboken, New Jersey: John Wiley & Sons.
[34] Lazaridou, A., & Biliaderis, C. G. (2002). Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition. Carbohydr. Polym.48(2), 179-190.
[35] Zhang, Y., Zhang, M., & Yang, H. (2015). Postharvest chitosan-g-salicylic acid application alleviates chilling injury and preserves cucumber fruit quality during cold storage. Food Chem.174, 558-563.
[36] Pirsa, S., & Mohammadi, B. (2021). Conducting/biodegradable chitosan-polyaniline film; Antioxidant, color, solubility and water vapor permeability properties. Main Group Chem.20(2), 133-147.
[37] Arnon, H., Granit, R., Porat, R., & Poverenov, E. (2015). Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach. Food Chem.166, 465-472.
 [38] Qu, B., & Luo, Y. (2021). A review on the preparation and characterization of chitosan-clay nanocomposite films and coatings for food packaging applications. Carbohydr. Polym. Technol. Appl., 2, 100102.
[39] Asdagh, A., & Pirsa, S. (2020). Bacterial and oxidative control of local butter with smart/active film based on pectin/nanoclay/Carum copticum essential oils/β-carotene. Int. J. Biol. Macromol., 165, 156-168.
[40] Arnon, H., Zaitsev, Y., Porat, R., & Poverenov, E. (2014). Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit. Postharvest Biol. Technol., 87, 21-26.
 [41] Xu, D., Qin, H., & Ren, D. (2018). Prolonged preservation of tangerine fruits using chitosan/montmorillonite composite coating. Postharvest Biol. Technol., 143, 50-57.
[42] Wantat, A., Seraypheap, K., & Rojsitthisak, P. (2022). Effect of chitosan coatings supplemented with chitosan-montmorillonite nanocomposites on postharvest quality of ‘Hom Thong’ banana fruit. Food Chem., 374, 131731.
 [43] ISO Standard. (2005). Non-destructive testing - X-ray diffraction from polycrystalline and amorphous materials. BS EN ISO: 13925.
[44] Türkmen, İ., & Ekşi, A. (2011). Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice. Food Chem.127(3), 1404-1407.
[45] Fidelibus, M. W., Teixeira, A. A., & Davies, F. S. (2002). Mechanical properties of orange peel and fruit treated pre–harvest with gibberellic acid. Trans ASABE.45(4), 1057.
[46] ASTM D3039. (2000). Standard Test Method for Tensile Properties of Polymer Matrix Composite Materials.
[47] Beale, M. H., Hagan, M. T., & Demuth, H. B. (2010). Neural network toolbox user’s guide. Users guide MathWorks (pp. 78-81). Natick: MA, USA
[48] Garson, D. G. (1991). Interpreting neural network connection weights.  AI Expert., 6, 47-51.
[49] Ranjbar, H., Zou, A. N. R., Ghasemnezhad, M., & Sarkhoush, A. (2007). Effect of methyl jasmonate on inducing chilling tolerance in pomegranate fruits (Malas Save). Pajouhesh-va- Sazandegi., 20(2), 43-49. [In Persian].
[50] Takahashi, T., & Kakehi, J. I. (2010). Polyamines: ubiquitous polycations with unique roles in growth and stress responses. Ann. Bot.105(1), 1-6.
[51] Dai, L., Zhang, J., & Cheng, F. (2020). Cross-linked starch-based edible coating reinforced by starch nanocrystals and its preservation effect on graded Huangguan pears. Food Chem.311, 125891.
 [52] Antunes, M. D. C., Correia, M. P., Miguel, M. G., Martins, M. A., & Neves, M. A. (2003). The effect of calcium chloride postharvest application on fruit storage ability and quality of ''Beliana'' and ''Lindo'' apricot (Prunus armeniaca L.) cultivars. Acta Hortic., 604, 721-726
[53] Yousuf, B., & Srivastava, A. K. (2017). A novel approach for quality maintenance and shelf life extension of fresh-cut Kajari melon: Effect of treatments with honey and soy protein isolate. LWT-Food Sci. Technol.79, 568-578.
[54] Eshghi, S., Hashemi, M., Mohammadi, A., Badii, F., Mohammadhoseini, Z., & Ahmadi, K. (2014). Effect of nanochitosan-based coating with and without copper loaded on physicochemical and bioactive components of fresh strawberry fruit (Fragaria x ananassa Duchesne) during storage. Food Bioproc Tech.7(8), 2397-2409.
[55] Harker, F., Redgwell, R., Hallett, I., Murray, S., & Carter, G. (1997). Texture of fruit flesh. Hortic Rev.20, 121-224.
[56] Harker, F. R., & Hallett, I. C. (1994). Physiological and mechanical properties of kiwifruit tissue associated with texture change during cool storage. J. Am. Soc. Hortic. Sci.119(5), 987-993.
[57] Movahednejad, M. H., Khoshtaghaza, M. H., Minaee, S., & Zohouriyan Mehr, M. J. (2016). Simulation of mechanical properties of Golden Delicious apples with artificial neural network. Paper presented at the The 2st Natl. Conf. Agri. Mechanization & New Technol., Mashhad, Iran. [In Persian].
 
[58] Movahednejad, M. H., Khoshtaghaza, M. H., Minaee, S., & Zohouriyan Mehr, M. J. (2018). Simulation of peeling elastic properties of apples with artificial neural network. Paper presented at the 1st Natl. Conf. Process. Tech. Agri. Products., Kerman, Iran. [In Persian].
 [59] Mokhtarian, M., Tavakolipour, H., & Koushki, F. (2011). Anticipation of Pistachio Physical Properties Using Artificial Neural Network during Processing.  J. Food Sci. Technol., 3(9), 25-38. [In Persian].