ارزیابی میوه های تمشک سیاه خاردار و بی خار از نظر ویژگی های فیزیکوشیمیایی در زمان بلوغ و طی انبارمانی

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشجوی کارشناسی‌ارشد باغبانی، گروه علوم باغبانی، دانشکده تولید گیاهی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

2 نویسنده مسئول، استادیار گروه علوم باغبانی، دانشکده تولید گیاهی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

3 دانشیار گروه علوم باغبانی، دانشکده تولید گیاهی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

4 کارشناس‌ارشد باغبانی، گروه علوم باغبانی، دانشکده علوم زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران.

چکیده

چکیده
سابقه و هدف: تمشک سیاه (Rubus sp.) از خانواده گل سرخیان، میوه‌ای است که به‌دلیل عطر و طعم منحصر به فرد و مقادیر بالایی از ترکیب های آنتی اکسیدان از ارزش زیادی برخوردار است. تمشک سیاه دارای طیف وسیعی از ارقام به طور کامل بی خار تا خاردار با خارهای بسیار متراکم با مقادیر مختلف اندازه و انحنا می باشد. میوه های تمشک پس از برداشت به‌دلیل سرعت تنفس بالا به‌سرعت از بین می روند. با توجه به ارزش غذایی و نیاز روزافزون بازار مصرف، در تحقیق حاضر ویژگی های فیزیکوشیمیایی میوه تمشک سیاه خاردار و بی‌خار در زمان رسیدن و طی نگهداری مورد ارزیابی قرار گرفت.
مواد و روش‌ها: میوه‌های تمشک سیاه خاردار (Rubus fruticosis) و بی‌خار (R. laciniantus) در زمان رسیدن تجاری برداشت شده و از نظر ویژگی‌های فیزیکی در قالب طرح کاملا تصادفی در سه تکرار با هم مقایسه شدند. به‌علاوه آزمایشی به‌صورت فاکتوریل با دو فاکتور نوع تمشک سیاه (خاردار و بی‌خار) و دوره انبارمانی (صفر، چهار و هشت روز) در قالب طرح کاملا تصادفی با سه تکرار انجام شد. به این منظور حدود ۱۰۰ گرم میوه تمشک سیاه خاردار و بی‌خار در هر تکرار در ظروف پلی‌استایرن منفذدار قرار داده شد و در دمای ۴±۱ درجه سانتی‌گراد نگهداری گردید. ویژگی‌های فیزیکوشیمیایی میوه‌ها در زمان برداشت (روز صفر) و در روزهای چهارم و هشتم انبارمانی اندازه‌گیری شد.
یافته‌ها: نتایج نشان داد که میوه تمشک سیاه خاردار نسبت به بی‌خار در زمان رسیدن طول، قطر، ویتامین‌ث، مواد جامد محلول کل، اسیدیته، شاخص طعم، آنتوسیانین، فعالیت آنتی‌اکسیدانی و فنل کل بیشتری داشت در حالی‌که اسید قابل تیتر در تمشک بی‌خار بالاتر بود. با افزایش طول دوره انبارمانی مواد جامد محلول کل، اسیدیته و شاخص طعم به‌طور معنی‌داری افزایش پیدا کرد ولی ویتامین‌ث و اسید قابل تیتر کاهش یافت. همچنین میزان بالاتر کاهش وزن در روز هشتم انبارداری در تمشک بی‌خار (۵۴/۹ درصد) نسبت به تمشک خاردار (۱۶/۲ درصد) ثبت شد. در هر دو نوع تمشک، بیشترین میزان آنتوسیانین در روز چهارم انبارداری مشاهده شد و میزان آنتوسیانین با افزایش مدت نگهداری، کاهش یافت. در تمشک خاردار و بی‌‌خار با افزایش دوره انبارمانی ابتدا میزان فعالیت آنتی‌اکسیدانی افزایش پیدا کرد و سپس تا روز هشتم انبارمانی میزان فعالیت آنتی‌اکسیدانی کاهش پیدا کرد که این کاهش در تمشک بی‌خار بیشتر از تمشک خاردار بود. میزان فنل کل در تمشک خاردار با افزایش زمان انبارمانی تا روز چهارم کاهش پیدا کرد و از روز چهارم تا روز هشتم انبارمانی میزان فنل کل افزایش یافت، اما در تمشک بی‌خار بر خلاف آن مشاهده شد به‌طوری‌که با افزایش زمان انبارمانی تا روز چهارم میزان فنل کل افزایش یافت و پس از آن تا روز هشتم میزان فنل کل کاهش نشان داد.
نتیجه‌گیری: در مجموع، تمشک سیاه خاردار کیفیت بالاتری در زمان رسیدن و ماندگاری بهتری در طی انبارمانی نشان داد.
واژه‌های کلیدی: آنتوسیانین، شاخص طعم، فعالیت آنتی‌اکسیدانی، فنل کل

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation of Physicochemical Traits of Thorny and Thornless Blackberries at Ripening and During Storage

نویسندگان [English]

  • Farank Yegane 1
  • Feryal Varasteh 2
  • Mahdi Alizadeh 3
  • Yousef Ghasemi 4
1 M.Sc. Student of Horticulture, Dept. of Horticulture, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Corresponding Author, Assistant Prof., Dept. of Horticulture, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 Associate Prof., Dept. of Horticulture, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
4 M.Sc. of Horticulture, Dept. of Horticulture, Faculty of Crop Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
چکیده [English]

Abstract
Background and objectives
Blackberry (Rubus sp.) from Rosacea family is a fruit that has a high value due to its unique taste and high amounts of antioxidant compounds. Blackberries contain a wide range from completely thornless to thorny cultivars with highly dense spines of varying degrees of size and curvature. Blackberry fruits decay rapidly after harvest due to high respiration rate. Considering the nutritional value and increasing needs of the consumer market, in the present research physicochemical traits of thorny and thornless blackberries at ripening and during storage were evaluated.
Materials and methods
Thorny and thornless blackberry fruits were harvested at commercial maturity and were compared in terms of physical characteristics in the form of a completely randomized design in three replications. In addition, a factorial experiment was conducted with two factors of blackberry type (thorny and thornless) and storage period (zero, four and eight days) in the form of a completely randomized design with three replications. For this purpose, about 100 grams of thorny and thornless blackberries were placed in porous polystyrene containers and kept at a temperature of 4±1 ˚C. The physicochemical characteristics of fruits were measured at the time of harvest (day zero) and on the fourth and eighth days of storage.
Results
The results showed that at ripening stage, thorny blackberries had higher fruit length, diameter, vitamin C, soluble solids, pH, flavor index, anthocyanin, antioxidant activity and total phenol than thornless blackberries, while titratable acidity was higher in thornless blackberries. Increasing the number of thorns by expanding the photosynthetic surface, such as vegetative traits of leaflet width, diameter and number of branches, seems to increase carbohydrate production in thorny plants, which are also used to produce secondary metabolites and phytoalexins in the plant and provides reduction of damage from pests and diseases. With increasing the storage period, soluble solids, pH, flavor index, total phenol were increased significantly, but the antioxidant activity, vitamin C and titratable acidity were decreased. Also, the highest rate of fruit weight loss (9.54%) was recorded on the eighth day of storage in thornless blackberries. In both types of blackberries, the highest amount of anthocyanin was observed on the fourth day of storage, and the amount of anthocyanins in both thorny and thornless blackberries was decreased with increasing storage time, on the eighth day of storage as compared to the fourth day. In thorny and thornless blackberries, with the increase of storage period, at first days the amount of antioxidant activity was increased and then until the eighth day of storage, the amount of antioxidant activity was decreased, which was more in thornless blackberries than thorny blackberries. The amount of total phenol in thorny blackberries was decreased with increasing storage time until the fourth day of storage and then to the eighth day of storage the amount of total phenol was increased, however in thornless blackberries the situation was vice versa so that with increasing storage time to day fourth, the amount of total phenol was increased and then until the eighth day, the amount of total phenol was decreased.
Conclusion:
Overall, thorny blackberries had a higher quality at the time of ripening and better shelf life during storage.
Keywords: Anthocyanin, Antioxidant activity, Flavor index, Total phenol

کلیدواژه‌ها [English]

  • Anthocyanin. Antioxidant activity
  • Flavor index
  • Total phenol

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پژوهش‌های تولید گیاهی
دوره 30، شماره 3
مهر 1402
صفحه 21-39

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