اثر گلایسین بتائین و گرم‌کردن متناوب بر حفظ کیفیت و عمر انبارمانی فلفل‌شیرین

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

2 دانش آموخته کارشناسی‌‌ارشد علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

3 دانشیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

چکیده

به‌منظور بررسی حفظ کیفیت میوه و عمر انبارمانی فلفل‌شیرین با تیمار گلایسین بتائین و گرم‌کردن متناوب، آزمایشی به‌صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار در دانشگاه زنجان در سال 1395 انجام شد. تیمارهای آزمایشی شامل تیمار گرمایی متناوب در سه سطح (شاهد، 20 و 30 درجه سانتی‌گراد) و تیمار گلایسین بتائین در سه سطح (0، 5 و 10 میلی‌مولار) بودند. میوه‌ها در دمای 4 درجه سانتی‌گراد و رطوبت نسبی 5±85 درصد به‌مدت 30 روز نگهداری شدند. نتایج نشان دادند که در طول مدت نگهداری در دمای پایین به‌تدریج با افزایش دوره انبارمانی محتوای ویتامین ث، کلروفیل، کاروتنوئید و فعالیت آنزیم پراکسیداز کاهش یافت و کاهش وزن، اسیدیته عصاره و نشت یونی افزایش پیدا کرد. تیمارهای گرمادهی متناوب و گلایسین بتائین بر روی صفات مورد مطالعه اعم از مواد جامد محلول، اسیدیته عصاره، محتوای ویتامین ث، کلروفیل، کاروتنوئید و فعالیت آنزیم پراکسیداز اثرات مثبتی داشتند و موجب بهبود کیفیت میوه فلفل در مدت زمان نگهداری در دمای پایین شدند. این تیمارها از کاهش وزن محصول جلوگیری کرده و موجب کاهش نشت یونی در طول مدت نگهداری شدند. بین سطوح مختلف تیمار حرارتی و گلایسین بتائین، دمای 20 درجه سانتی‌گراد و غلظت 5 میلی‌مولار در بهبود خصوصیات کیفی فلفل مفیدتر واقع شدند. لذا استفاده گلایسین بتائین و گرم‌کردن متناوب می‌تواند کیفیت فلفل‌شیرین را افزایش داده و با جلوگیری از افزایش آلودگی‌ها عمر پس از برداشت فلفل‌شیرین را بهبود بخشند.

کلیدواژه‌ها


عنوان مقاله [English]

The Effect of Glycine Betaine and Intermittent Heating on Maintaining the Quality and Shelf Life of Sweet Peppers

نویسندگان [English]

  • Zahra Ghahremani 1
  • Ali Nowbakht 2
  • Taher Barzegar 3
  • Vali Rabei 3
1 Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
2 M.Sc. Graduate, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
3 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
چکیده [English]

In order to investigate the effect of glycine- betaine (GB) and intermittent warming (IW). On shelf life and quality of sweet pepper fruits an experiment was conducted as a factorial based on complete randomized design in University of Zanjan in 2016. Treatments were consisted of intermittent warming at three levels (control, 20 and 30 ºC) and glycine- betaine at three levels (0, 5 and 10 mM). The fruits were stored at 4 °C and 85±5% RH for 30 days. The results showed that the amount of vitamin C, chlorophyll, carotenoids content and peroxidase activity in the fruits were decreased and fruit weight loss percentages, extract pH and electrolyte leakage were increased during storage at low temperature (4 °C) by gradually increasing of storage time. Intermittent warming and glycine betaine had positive effects on studied traits such as soluble solids, extract pH, vitamin C, chlorophyll, carotenoids content and peroxidase activity and improved the quality of pepper fruit during storage at low temperatures. These treatments prevented weight loss and electrolyte leakage during the storage. The intermittent warming between temperatures of 20 °C and 5 mM of GB were found to be more beneficial in improving the qualitative characteristics of pepper fruits. Therefore, the use of glycine betaine and intermittent warming can increase quality of sweet pepper, and by preventing the increase of contamination, can be improved the shelf life of sweet pepper.

کلیدواژه‌ها [English]

  • Carotenoids
  • Postharvest quality
  • Vitamin C
  • Weight loss

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