ارزیابی تاثیر ژل آلوئه ورا به عنوان پوشش خوراکی بر ویژگی های میکروبی، فیزیکوشیمیایی و حسی توت فرنگی تازه طی انبارداری

نوع مقاله: مقاله پژوهشی

نویسنده

استادیار، دانشکده کشاورزی، دانشگاه کردستان

چکیده

توت فرنگی به دلایلی مانند، رطوبت و فعالیت متابولیک بالا و فساد ناشی از رشد میکروارگانیسم ها، عمر نگهداری کوتاهی دارد. در این تحقیق از پوششی خوراکی بر پایه ژل آلوئه ورا در غلظت های متفاوت از ژل رقیق شده با آب مقطر (10، 40 و 70 درصد وزنی- وزنی) به عنوان تیمار پس از برداشت با هدف افزایش عمر نگهداری و کاهش سرعت تخریب ویژگی های کیفی توت فرنگی طی 16 روز انبار مانی در دمای 4 درجه سانتی گراد و رطوبت نسبی 5 ± 75 درصد استفاده شد. پایداری میکروبی (تعداد کپک و مخمر و کل باکتری های مزوفیل هوازی)، خصوصیات فیزیکوشیمیایی(اسید آسکوربیک، کاهش وزن، آنتوسیانین، اسیدیته، pH و کل مواد جامد محلول) و ویژگی های حسی توت فرنگی پوشش داده شده با ژل آلوئه ورا پس از بسته بندی و پس از 4، 8، 12 و 16 روز از شروع انبار داری در مقایسه با شاهد ارزیابی گردید. پوشش های آلوئه ورا به صورت معنی داری رشد میکروارگانیسم ها را به تاخیر انداخته و افت وزن و تخریب اسید آسکوربیک را نسبت به شاهد تا 16 روز پس از شروع انبار مانی کاهش دادند. بیشترین فعالیت ضد میکروبی در میوه های پوشش دار شده، با 70 درصد ژل آلوئه ورا مشاهد شد، اما در میزان تخریب اسید اسکوربیک (6/44 میلیگرم در 100 گرم میوه) و افت وزن (1/14 درصد) نتایج مطلوبی تا پایان انبار مانی حاصل نشد. پوشش های حاوی40 درصد ژل آلوئه ورا علاوه بر کاهش بار میکروبی در توت فرنگی تازه (log cfu/g95/2 برای کپک و مخمر و log cfu/g26/2 برای باکتری های مزوفیل هوازی) به صورت معنی داری (05/0 p

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage

نویسنده [English]

  • Aryou Emamifar
Department of Food Science and Technology, College of Agriculture, University of Kurdistan Assistant Professor of Central research of strawberry breeding and improvement, University of Kurdistan
چکیده [English]

Strawberry fruits have a very short postharvest life, mostly due to their relatively high water content and metabolic activity, and rots from microbial growth. An edible coating based on diluted Aloe vera gel by distilled water at different concentrations (e.g. 10, 40, and 70%, w/w) was used as postharvest treatment to examine of shelf-life and maintain the quality of strawberries during storage at 4°C and 75 ± 5 % relative humidity. Microbial stability (yeasts and molds and total aerobic bacteria), physiochemical characteristics (ascorbic acid (AA) content, weight loss, anthocyanin content, acidity, soluble solids content, and pH), and sensorial attributes (color, taste and total acceptation) of them were evaluated after 0, 4, 8, 12 and 16 days of storage, as compared to control. Aloe vera  gel coatings significantly (p<0.05), delayed changes in the microbial growth, and reduced the weight loss and degradation of AA compared to control samples up to 16 days. Although antimicrobial activity was ranked highest significantly (p<0.05)for the treatment coating with 70% Aloe vera gel after 16 days, but some parts of physicochemical characteristic including degradation of AA (44.6 mg/100g) and weight loss (14/1%) of fruits were lost. Application of the treatment coating with 40% Aloe vera  gel reduced the microbial load (2.95 cfu/g  and 2.26 cfu/g for yeast and mold and total counts, respectively), degradation of AA (53.1 mg/100g), weight loss (12%) and increased visual acceptance in strawberry treated  significantly (p<0.05 ) up to 16 days.

کلیدواژه‌ها [English]

  • Strawberry
  • Aloe vera gel
  • coating
  • Shelf life
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