تأثیر پرتودهی گاما و نوع ماده بسته بندی بر ماندگاری قارچ خوراکی دکمه ای

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مکانیک بیوسیستم، دانشگاه تربیت مدرس

2 استاد گروه مکانیک بیوسیستم، دانشگاه تربیت مدرس

3 گروه علوم و مهندسی صنایع غذایی، دانشگاه تربیت مدرس

10.22104/jift.2021.5049.2054

چکیده

< p>این پژوهش با هدف یافتن بهترین دز پرتودهی و بسته‌بندی برای افزایش ماندگاری قارچ خوراکی دکمه‌ای انجام شد. برای این منظور، ابتدا نمونه‌ها در دو نوع بسته‌بندی پلی اتیلن و نانو کامپوزیت قرار گرفتند. سپس تحت دزهای kGy 0 (شاهد)، 1، 2 و 3 کیلوگری پرتودهی شده و در دمای C° 5-4 نگهداری شدند. تأثیر عوامل مذکور روی ویژگی‌های کیفی قارچ (درصد کاهش وزن، قطر کلاهک، pH، درصد مواد جامد محلول، سفتی بافت و میزان روشنایی) در طول مدت انبارمانی در پنج مرحله، 1، 5، 10، 15 و 20 روز پس از پرتودهی بررسی شدند. نتایج نشان داد اثر متقابل دز پرتودهی و بسته‌بندی، همچنین دز و زمان نگهداری برای همه‌ی صفات اندازه‌گیری شده بجز سفتی بافت در سطح احتمال 1% معنی‌دار بودند. براساس یافته‌های این بررسی، استفاده از پرتودهی در دزهای kGy 2-1 به همراه بسته‌بندی نانو کامپوزیتی به طور معنی‌داری در افزایش ماندگاری قارچ خوراکی به مدت 20 روز مؤثر بود.

چکیده تصویری

تأثیر پرتودهی گاما و نوع ماده بسته بندی بر ماندگاری قارچ خوراکی دکمه ای

تازه های تحقیق

  • -بررسی تاثیر توام پرتودهی گاما و بسته بندی نانو کامپوزیت بر پایه­ی نانو امولسیون سیلیکونی بر ویژگی­های کیفی قارچ خوراکی.
  • -بررسی تغییرات ظاهری قارچ خوراکی پیش تیمار شده با پرتو گاما تحت بسته بندی های مختلف با استفاده از روش پردازش تصویر.
  • -معرفی سیستم تصویربرداری بهینه شده مختص محصولات کشاورزی به ویژه قارچ خوراکی.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus)

نویسندگان [English]

  • Ehsan Fartash Naeimi 1
  • Mohammad Hadi Khoshtaghaza 2
  • Soleyman Abbasi 3
1 Biosystems Engineering Dept. Tarbiat Modares University
2 Professor of Biosystems Engineering Dept., Tarbiat Modares University,
3 Food Science and Technology, Tarbiat Modares University
چکیده [English]

< p >This study was conducted to evaluate the influence of gamma irradiation doses and packaging materials on the shelf life of edible button mushroom )Agaricus bisporus). To do so, the fresh mushrooms were packed in two different packages: (polyethylene and nanocomposite) and immediately irradiated (0, 1, 2 and 3 kGy) then stored (2–3°C). The effect of these parameters on qualitative characteristics of mushrooms (weight loss, cap diameter, pH, total soluble solids, firmness, and whiteness) during storage (1, 5, 10, 15 and 20 days after irradiation) was evaluated. Our findings showed that the mutual interaction of irradiation dose and packaging material, also irradiation dose and storage time were significant (p < 0.01) in all measured properties except firmness. It can be concluded that using proper doses of irradiation (1-2 kGy) and appropriate packaging material (nanocomposite) could significantly increase the shelf life of edible button mushrooms for 20 days.

کلیدواژه‌ها [English]

  • Polyethylene
  • Mushroom
  • Nanocomposite
  • Qualitative characteristics
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