بررسی تأثیر پوشش‌های نوین ژلاتین- نانوکریستال سلولز حاوی اسانس دارچین بر ماندگاری سیب رقم گلدن دلیشز

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار، گروه کشاورزی، دانشگاه پیام نور، تهران، ایران

2 مربی، گروه کشاورزی، دانشگاه پیام نور، تهران، ایران.

چکیده

این پژوهش با هدف ارزیابی تأثیر پوشش‌های امولسیونی بر پایه نانوکریستال‌های سلولز باکتریایی (BCNCs) و ژلاتین (GelA)، حاوی اسانس دارچین (CEO) در سه سطح غلظتی (۱۲۰۰، ۱۸۰۰ و μL/L ۲۴۰۰)، بر روند رسیدگی و پیری میوه سیب رقم گلدن دلیشز طی دوره نگهداری سرد (۶۰ روز در دمای 4 درجه سلسیوس) انجام گرفت. نتایج نشان داد که اعمال پوشش‌ها، افت وزن میوه را در مقایسه با نمونه‌های فاقد پوشش از حدود ۶۸/۱۴ درصد به حدود ۸۹/۸ درصد در تیمار حاوی μL/L ۲۴۰۰ اسانس دارچین کاهش داد. همچنین، افزایش غلظت اسانس دارچین با میزان نرخ تنفس و تولید اتیلن رابطه مستقیم داشت. نمونه‌های پوشش‌دار در تمام سطوح غلظتی، سفتی بافت بالاتری نسبت به نمونه‌های شاهد نشان دادند و بیشترین سفتی مربوط به غلظت μL/L ۲۴۰۰ اسانس دارچین بود (N ۲۳/۱‍۸ در غلظت μL/L ۲۴۰۰ در مقایسه با N ۶۹/۱۶ در غلظت μL/L ۱۲۰۰ بعد از ۶۰ روز). این روند با تغییرات مشاهده‌شده در شاخص‌هایی نظیر: اسیدیته قابل تیتراسیون، مواد جامد محلول، pH، محتوای اسید آسکوربیک و فعالیت آنزیم‌های پلی‌فنل‌اکسیداز (PPO) و پراکسیداز (POD) هم‌خوانی داشت. در مجموع، استفاده از سامانه‌های پوششی BCNCs–GelA/CEO موجب حفظ کیفیت فیزیکوشیمیایی سیب‌ها، کنترل روند پیری و افزایش ماندگاری آن‌ها در شرایط سرمایی شد. نتایج این پژوهش نشان می‌دهد که به‌کارگیری چنین پوشش‌هایی می‌تواند راهکاری مؤثر برای افزایش دوام پس از برداشت و کاهش افت اقتصادی در زنجیره تأمین میوه‌های تازه باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Investigating the Impact of Novel Gelatin-Cellulose Nanocrystal Coatings Containing Cinnamon Essential Oil on the Shelf Life of ‘Golden Delicious’ Apples

نویسندگان [English]

  • mehdi Panahyankivi 1
  • Abazar Abbasi 2
  • Saied Alipour 1
1 Assistant Professor, Department of Agriculture, Payame Noor University, Tehran, Iran.
2 Instructor, Department of Agriculture, Payame Noor University, Tehran, Iran.
چکیده [English]

This study was conducted to evaluate the effects of emulsion-based coatings formulated with bacterial cellulose nanocrystals (BCNCs) and gelatin (GelA), containing cinnamon essential oil (CEO) at three concentration levels (1200, 1800, and 2400 µL/L), on the ripening and senescence processes of Golden Delicious apples during cold storage (60 days at 4 °C). The results showed that application of the coatings significantly reduced fruit weight loss compared with uncoated samples, decreasing it from approximately 14.68% to about 8.89% in the treatment containing 2400 µL/L cinnamon essential oil. In addition, increasing the concentration of cinnamon essential oil showed a direct relationship with respiration rate and ethylene production. Coated samples at all concentration levels exhibited higher flesh firmness than the control samples, with the highest firmness observed at 2400 µL/L cinnamon essential oil (18.23 N at 2400 µL/L compared with 16.69 N at 1200 µL/L after 60 days). This trend was consistent with the changes observed in indices such as titratable acidity, soluble solids content, pH, ascorbic acid content, and the activities of polyphenol oxidase (PPO) and peroxidase (POD) enzymes. Overall, the use of BCNCs–GelA/CEO coating systems preserved the physicochemical quality of apples, controlled the senescence process, and extended their shelf life under cold storage conditions. The findings of this study indicate that the application of such coatings can be an effective strategy for enhancing postharvest longevity and reducing economic losses along the fresh fruit supply chain.

کلیدواژه‌ها [English]

  • Cinnamon Essential Oil
  • Edible Coating
  • Apple
  • Shelf-life

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علوم و فنون بسته‌بندی
دوره 16، شماره 63 - شماره پیاپی 63
شماره پیا پی 63 پاییز 1404
آذر 1404
صفحه 75-92

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