اثر گلايسين بتائين و گرم‌كردن متناوب بر حفظ كيفيت و عمر انبارماني فلفل‌شيرين

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

ﺑﻪ ﻣﻨﻈﻮر ﺑﺮرﺳﯽ ﺣﻔﻆ ﮐﯿﻔﯿﺖ ﻣﯿﻮه و ﻋﻤﺮ اﻧﺒﺎرﻣﺎﻧﯽ ﻓﻠﻔﻞ ﺷﯿﺮﯾﻦ ﺑﺎ ﺗﯿﻤﺎر ﮔﻼﯾﺴﯿﻦ ﺑﺘﺎﺋﯿﻦ و ﮔﺮم ﮐﺮدن ﻣﺘﻨﺎوب، آزﻣﺎﯾﺸﯽ ﺑﻪ ﺻﻮرت ﻓﺎﮐﺘﻮرﯾﻞ در ﻗﺎﻟﺐ ﻃﺮح ﮐﺎﻣﻼً ﺗﺼﺎدﻓﯽ ﺑﺎ ﺳﻪ ﺗﮑﺮار در داﻧﺸﮕﺎه زﻧﺠﺎن در ﺳﺎل 1395 اﻧﺠﺎم ﺷﺪ. ﺗﯿﻤﺎرﻫﺎي آزﻣﺎﯾﺸﯽ ﺷﺎﻣﻞ ﺗﯿﻤﺎر ﮔﺮﻣﺎﯾﯽ ﻣﺘﻨﺎوب در ﺳﻪ ﺳﻄﺢ )ﺷﺎﻫﺪ، 20 و 30 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد( و ﺗﯿﻤﺎر ﮔﻼﯾﺴﯿﻦ ﺑﺘﺎﺋﯿﻦ در ﺳﻪ ﺳﻄﺢ )5 ،0 و 10 ﻣﯿﻠﯽ ﻣﻮﻻر( ﺑﻮدﻧﺪ. ﻣﯿﻮه ﻫﺎ در دﻣﺎي ﭼﻬﺎر درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد و رﻃﻮﺑﺖ ﻧﺴﺒﯽ 85±5 درﺻﺪ ﺑﻪ ﻣﺪت 30 روز ﻧﮕﻬﺪاري ﺷﺪﻧﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن دادﻧﺪ ﮐﻪ در ﻃﻮل ﻣﺪت ﻧﮕﻬﺪاري در دﻣﺎي ﭘﺎﯾﯿﻦ ﺑﻪ ﺗﺪرﯾﺞ ﺑﺎ اﻓﺰاﯾﺶ دوره اﻧﺒﺎرﻣﺎﻧﯽ ﻣﺤﺘﻮاي وﯾﺘﺎﻣﯿﻦ ث، ﮐﻠﺮوﻓﯿﻞ، ﮐﺎروﺗﻨﻮﺋﯿﺪ و ﻓﻌﺎﻟﯿﺖ آﻧﺰﯾﻢ ﭘﺮاﮐﺴﯿﺪاز ﮐﺎﻫﺶ ﯾﺎﻓﺖ و ﮐﺎﻫﺶ وزن، اﺳﯿﺪﯾﺘﻪ ﻋﺼﺎره و ﻧﺸﺖ ﯾﻮﻧﯽ اﻓﺰاﯾﺶ ﭘﯿﺪا ﮐﺮد. ﺗﯿﻤﺎرﻫﺎي ﮔﺮﻣﺎدﻫﯽ ﻣﺘﻨﺎوب و ﮔﻼﯾﺴﯿﻦ ﺑﺘﺎﺋﯿﻦ ﺑﺮ روي ﺻﻔﺎت ﻣﻮرد ﻣﻄﺎﻟﻌﻪ اﻋﻢ از ﻣﻮاد ﺟﺎﻣﺪ ﻣﺤﻠﻮل، اﺳﯿﺪﯾﺘﻪ ﻋﺼﺎره، ﻣﺤﺘﻮاي وﯾﺘﺎﻣﯿﻦ ث، ﮐﻠﺮوﻓﯿﻞ، ﮐﺎروﺗﻨﻮﺋﯿﺪ و ﻓﻌﺎﻟﯿﺖ آﻧﺰﯾﻢ ﭘﺮاﮐﺴﯿﺪاز اﺛﺮات ﻣﺜﺒﺘﯽ داﺷﺘﻨﺪ و ﻣﻮﺟﺐ ﺑﻬﺒﻮد ﮐﯿﻔﯿﺖ ﻣﯿﻮه ﻓﻠﻔﻞ در ﻣﺪت زﻣﺎن ﻧﮕﻬﺪاري در دﻣﺎي ﭘﺎﯾﯿﻦ ﺷﺪﻧﺪ. اﯾﻦ ﺗﯿﻤﺎرﻫﺎ از ﮐﺎﻫﺶ وزن ﻣﺤﺼﻮل ﺟﻠﻮﮔﯿﺮي ﮐﺮده و ﻣﻮﺟﺐ ﮐﺎﻫﺶ ﻧﺸﺖ ﯾﻮﻧﯽ در ﻃﻮل ﻣﺪت ﻧﮕﻬﺪاري ﺷﺪﻧﺪ. ﺑﯿﻦ ﺳﻄﻮح ﻣﺨﺘﻠﻒ ﺗﯿﻤﺎر ﺣﺮارﺗﯽ و ﮔﻼﯾﺴﯿﻦ ﺑﺘﺎﺋﯿﻦ، دﻣﺎي 20 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد و ﻏﻠﻈﺖ 5 ﻣﯿﻠﯽ ﻣﻮﻻر در ﺑﻬﺒﻮد ﺧﺼﻮﺻﯿﺎت ﮐﯿﻔﯽ ﻓﻠﻔﻞ ﻣﻔﯿﺪﺗﺮ واﻗﻊ ﺷﺪﻧﺪ. ﻟﺬا اﺳﺘﻔﺎده ﮔﻼﯾﺴﯿﻦ ﺑﺘﺎﺋﯿﻦ و ﮔﺮم ﮐﺮدن ﻣﺘﻨﺎوب ﻣﯽ ﺗﻮاﻧﺪ ﮐﯿﻔﯿﺖ ﻓﻠﻔﻞ ﺷﯿﺮﯾﻦ را اﻓﺰاﯾﺶ داده و ﺑﺎ ﺟﻠﻮﮔﯿﺮي از اﻓﺰاﯾﺶ الودگي ﻫﺎ ﻋﻤﺮ ﭘﺲ از ﺑﺮداﺷﺖ ﻓﻠﻔﻞ ﺷﯿﺮﯾﻦ را ﺑﻬﺒﻮد ﺑﺨﺸﻨﺪ.

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.