Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage

Document Type : Research Article




هدف از این پژوهش بررسی اثر کیتوزان، تیمول و اتمسفر تغییر یافته بر ویژگی‌های فیزیکوشیمیایی، حسی و میکروبی خربزه تازه برش‌خورده بود. بدین منظور،‌ برش‌های خربزه‌ در محلول حاوی درصدهای مختلف کیتوزان (صفر، 1 و 2%) و تیمول (صفر، 25/0 و‌ 5/0%) به مدت‌2 دقیقه غوطه‌ور شدند. برش‌های تازه میوه پس از پوشش‌دهی و حذف محلول‌های اضافی و نمونه شاهد‌ (پوشش‌داده نشده) در اتمسفر تغییریافته (10% دی‌اکسید‌کربن) و اتمسفر طبیعی بسته‌بندی و به مدت 8 روز در دمایC ͦͦ 4 نگهداری شدند. نتایج بیانگر افزایش میزان دی‌اکسید‌کربن و کاهش اکسیژن در بسته‌بندی تحت اتمسفر اصلاح شده و اتمسفر طبیعی همگام با افزایش دوره ماندگاری بود. اما در نمونه‌های پوشش‌دهی شده با کیتوزان و تیمول شدت کاهش اکسیژن و افزایش دی‌اکسیدکربن کمتر از نمونة شاهد بود. در پایان 8 روز نگهداری، افت وزنی در نمونه‌های پوشش‌دهی شده با کیتوزان و تیمول و نگهداری شده تحت اتمسفر تغییر یافته بسیار کمتراز نمونه شاهد بود (34/0% در مقایسه با 60/13%). افزایش غلظت کیتوزان و بسته‌بندی تحت اتمسفر تغییر یافته سبب افزایش حفظ میزان مواد جامد محلول، اسید قابل تیتراسیون، اسید اسکوربیک و سفتی بافت برش‌های خربزه شد، اما افزایش غلظت تیمول تاثیر معنی‌داری بر این ویژگی‌های کیفی نداشت. شاخص-های رنگی میزان سبزی- قرمزی (a*)، میزان آبی- زردی (b*)، میزان روشنایی (L*) و شاخص قهوه‌ای شدن (BI) نیز تحت تاثیر نوع بسته‌بندی و غلظت کیتوزان قرار گرفتند، اما، تیمار با تیمول بر شاخص‌های رنگی برش خربزه تاثیر معنی‌داری نداشت. اثر متقابل غلظت کیتوزان و غلظت اسانس نشان داد که برش‌های خربزه تیمار شده با غلظت 1% کیتوزان و غلظت‌های 25/0 و 5/0% تیمول دارای کمترین میزان بار میکروبی بودند. پوشش‌دهی با کیتوزان و تیمول و هم‌چنین نوع بسته‌بندی بر همه صفات حسی برش‌های خربزه (تاثیر معنی‌داری داشت (05/0 P<)؛ و ارزیابان در پذیرش کلی، غلظت 1%کیتوزان را بر غلظت 2% ترجیح دادند.

Graphical Abstract

Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage


  • The effect of coating by immersion method with chitosan and thymol as well as packaging under modified atmosphere on the physicochemical, microbial and sensory characteristics of fresh- cut melon during storage was investigated.
  • The amount of oxygen and carbon dioxide gases inside the packages in modified atmosphere and natural atmosphere decreased and increased respectively
  • Samples packed in modified atmosphere had less weight loss, red-green index, microbial contamination, and titratable acidity and more favorable sensory characteristics than packaging in natural atmosphere.
  • Coating of fresh fruit slices with chitosan and thymol maintained the quality and also prevented some undesirable changes.
  • The integration of coating and packaging under modified atmosphere brought more favorable results for storage and maintaining the quality of fresh - cut melon.


Main Subjects

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