کاربرد نانو‌امولسیون اسانس آویشن‌باغی و پونه همراه با پوشش کربوکسی‌متیل‌سلولز بر عمر پس‌از‌برداشت توت‌فرنگی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران

2 گروه گیاه‌پزشکی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران

3 گروه علوم و مهندسی صنایع غذایی - دانشکده کشاورزی - دانشگاه کردستان

چکیده

چکیده: میوه توت­فرنگی به عوامل قارچی عمر پس ازبرداشت حساس بوده و عمرکوتاهی دارد. از این­رو استفاده از روش­های ایمن همانند اسانس­های گیاهی و پوشش­های خوراکی جهت کنترل پوسیدگی پس از برداشت امری ضروری می­باشد. البته استفاده از اسانس­ها به دلیل محلولیت پایین در آب، فشار بخار بالا و ناپایداری فیزیکی و شیمیایی با محدودیت­هایی همراه است. در این راستا، پس از استخراج اسانس آویشن باغی و پونه نانو­امولسیون آن­ها به روش خود بخودی تهیه گردید و تأثیر آن­ها با پوشش کربوکسی متیل سلولز (CMC) به روش لایه به لایه روی برخی خصوصیات کیفی و ضایعات پس از برداشت میوه توت­فرنگی طی دوره انباداری در روزهای صفر، 3، 6، 9 و 12 ارزیابی گردید. طبق نتایج، تیمارهای ترکیبی نانوامولسیون اسانس آویشن باغی و پونه به همراه پوشش CMC سبب کاهش رشد میکروبی میوه شدند. شاخص پوسیدگی نمونه شاهد در روز آخر 25 درصد مشاهده شد، در حالی که در تیمار نانو­امولسیون حاوی اسانس پونه 5/0 درصد + CMC 5/0 درصد و نانو­امولسیون اسانس آویشن 5/0 درصد + CMC 5/0 درصد، به ترتیب، 7/16 و 3/13 درصد بود. همچنین توت­فرنگی­های پوشش­داده شده با نانوامولسیون اسانس به همراه پوشش CMC دارای درصد کاهش وزن کمتر و بافت سفت­تری نسبت به توت­فرنگی­های بدون پوشش­دهی (تیمار شاهد) بودند. از سوی دیگر نتایج نشان داد پوشش­دهی میوه­های توت­فرنگی سبب حفظ فعالیت ضد­اکسایشی و مواد جامد محلول نسبت به تیمار شاهد شد. به­طور کلی، تیمارهای مورد­نظر قابلیت بالایی در حفظ کیفیت و کاهش ضایعات پس از برداشت میوه توت­ فرنگی دارند.

کلیدواژه‌ها


عنوان مقاله [English]

Application of Nanoemulsions of Thyme and Peppermint Essential Oils with Carboxymethyl Cellulose Coating on Postharvest Longevity of Strawberry

نویسندگان [English]

  • Zahra Javanmardi 1
  • Mahmoud Koushesh Saba 1
  • Jahanshir Amini 2
  • Himan Nourbakhsh 3
1 Department of Horticultural Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
2 Department of Plant Protection, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
3 Department of food science and engineering, faculty of agriculture, university of Kurdistan
چکیده [English]

ABSTRACT: Strawberry (Fragaria ananassa) is susceptible to postharvest fungal agents. Therefore, the application of suitable methods such as essential oils (EOs) and edible coatings to control the fruit decay and maintain the quality of strawberry fruit during the postharvest period is necessary. However, the application of EOs is limited due to low water solubility, high vapor pressure and physical and chemical instability. In the current study, thyme (Thymus vulgaris L.) and peppermint (Mentha longifolia) EOs were extracted, and their nanoemulsion prepared by the spontaneous emulsification method. In the next step, layer-by-layer method was applied for coating of strawberries fruit surface with the prepared nanoemulsions and with carboxymethyl cellulose (CMC). The quality attributes and post-harvest wastes of fruits were evaluated during storage period at 0, 3, 6, 9 and 12 days. According to the results, the combination of EOs nanoemulsion with CMC decreased fruit microbial growth during the storage period. The decay index of the control sample, nanoemulsion of peppermint EO 0.5% + CMC 0.5%, and nanoemulsion of thyme EO 0.5% + CMC 0.5% were 25, 16.7, and 13.3%; respectively. Also, the samples coated with nanoemulsion of EOs with CMC had lower weight loss percentage as well as firmer texture than strawberries without coating (control treatment). On the other hand, antioxidant activity and soluble solid content of coated fruits were better retained than the control sample. In general, the treatments have a high potential to maintain fruit quality and decrease postharvest losses of strawberry fruit.

کلیدواژه‌ها [English]

  • Postharvest loss
  • Spontaneous Nano emulsification
  • Layer-by-Layer
  • Thyme
  • Peppermint
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