بررسي مقايسه‌اي ويژگي‌هاي كيفي و بيوشيميايي دو رقم توت‌فرنگي كاماروزا و پاروس در طي پانزده روز نگهداري در دماي 4 درجه سانتي گراد

Comparative study of qualitative and chemical characteristics of Camarosa and Parus strawberry cultivars during 15 days of storage

ﻣﯿﻮه ﺗﻮتﻓﺮﻧﮕﯽ )Fragaria ananasa( در ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ ﮐﺎرﺑﺮد ﺑﺴﯿﺎري داﺷﺘﻪ، ﺑﺨﺼﻮص اﺳﺎﻧﺲ و ﻋﺼﺎره ﺑﻪدﺳﺖآﻣﺪه از اﯾﻦ ﻣﯿﻮه در ﺑﺴﯿﺎري از ﻓﺮاوردهﻫﺎي ﻏﺬاﯾﯽ اﺳﺘﻔﺎده ﻣﯽﺷﻮد. در اﯾﻦ ﭘﮋوﻫﺶ، ﺗﻐﯿﯿﺮات ﺻﻔﺎت ﮐﯿﻔﯽ و ﺑﯿﻮﺷﯿﻤﯿﺎﯾﯽ دو رﻗﻢ ﺗﻮت ﻓﺮﻧﮕﯽ ﮐﺎﻣﺎروزا و ﭘﺎروس در ﻃﯽ ﭘﺎﻧﺰده روز ﻧﮕﻬﺪاري در دﻣﺎي 4 درﺟﻪ ﺳﺎﻧﺘﯿﮕﺮاد ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﻣﻘﺎﯾﺴﻪ اﯾﻦ دو رﻗﻢ در روز اول ﻧﺸﺎن داد ﮐﻪ ﺳﻔﺘﯽ ﺑﺎﻓﺖ، ﻣﯿﺰان ﻣﻮاد ﺟﺎﻣﺪ ﻣﺤﻠﻮل و ﺷﺎﺧﺺ ﻃﻌﻢ در رﻗﻢ ﮐﺎﻣﺎروزا ﺑﻪ ﻃﺮز ﻣﻌﻨﯽداري ﺑﯿﺸﺘﺮ از رﻗﻢ ﭘﺎروس ﺑﻮد. ﻣﻘﺎﯾﺴﻪ ﺗﻐﯿﯿﺮات ﺻﻔﺎت در اﯾﻦ دو رﻗﻢ در ﻃﯽ ﭘﺎﻧﺰده روز ﻧﺸﺎن داد ﻣﯿﺰان pH در ﻫﺮ دو رﻗﻢ اﻓﺰاﯾﺶ داﺷﺖ، درﺣﺎﻟﯿﮑﻪ در ﻃﯽ اﯾﻦ ﭘﺎﻧﺰده روز ﻣﯿﺰان ﻣﻮاد ﺟﺎﻣﺪ ﻣﺤﻠﻮل و ﺷﺎﺧﺺ ﻃﻌﻢ در رﻗﻢ ﭘﺎروس، ﺑﻪ ﻃﺮز ﻣﻌﻨﯽداري اﻓﺰاﯾﺶ ﯾﺎﻓﺖ. ﺳﻔﺘﯽ ﺑﺎﻓﺖ و درﺻﺪ ﮐﺎﻫﺶ وزن در ﻫﺮ دو رﻗﻢ ﻃﯽ ﭘﺎﻧﺰده روز ﮐﺎﻫﺶ ﻣﻌﻨﯽ داري ﻧﺸﺎن داد وﻟﯽ اﯾﻦ ﮐﺎﻫﺶ در رﻗﻢ ﮐﺎﻣﺎروزا ﺑﯿﺸﺘﺮ ﺑﻮد. ﺻﻔﺎت ﮐﯿﻔﯽ و ﺑﯿﻮﺷﯿﻤﯿﺎﯾﯽ ﻣﻮرد ﻣﻄﺎﻟﻌﻪ و ﻧﯿﺰ ﺷﺎﺧﺺ ﻃﻌﻢ در دو رﻗﻢ ﺗﻮتﻓﺮﻧﮕﯽ ﻃﯽ ﭘﺎﻧﺰده روز ﺑﻪ ﻃﻮر ﻣﻮﺛﺮي ﺗﺤﺖ ﺗﺎﺛﯿﺮ ﻧﻮع رﻗﻢ و ﻣﺪت ﻧﮕﻬﺪاري ﺗﻐﯿﯿﺮ ﮐﺮدﻧﺪ. اﯾﻦ ﺑﺮرﺳﯽﻫﺎ ﻧﺸﺎن داد ﻧﻮع رﻗﻢ ﺗﻮتﻓﺮﻧﮕﯽ ﻋﺎﻣﻞ ﺗﻌﯿﯿﻦﮐﻨﻨﺪهاي ﺑﻪ ﻟﺤﺎظ ﺣﻔﻆ ارزش ﻏﺬاﯾﯽ و ﻧﯿﺰ ﻣﺤﺘﻮاي ﺗﺮﮐﯿﺒﺎت ﻃﺒﯿﻌﯽ در ﻃﯽ ﻧﮕﻬﺪاري و ﺷﺮاﯾﻂ ﭘﺲ از ﺑﺮداﺷﺖ ﻣﯽﺑﺎﺷﺪ، ﺑﻪﻃﻮريﮐﻪ رﻗﻢ ﮐﺎﻣﺎروزا از اﯾﻦ ﺟﻨﺒﻪﻫﺎ ﺑﺮﺗﺮي وﯾﮋهاي ﻧﺴﺒﺖ ﺑﻪ رﻗﻢ ﭘﺎروس ﻧﺸﺎن داد. ﺑﻪﻧﻈﺮ ﻣﯽرﺳﺪ ذﺧﯿﺮهﺳﺎزي در دﻣﺎي ﭘﺎﯾﯿﻦ روﺷﯽ ﮐﺎرآﻣﺪ ﺑﺮاي ﻧﮕﻬﺪاري ﻣﯿﻮه ﺗﻮتﻓﺮﻧﮕﯽ اﺳﺖ.

Strawberry fruit (Fragaria ananasa) has many uses in the food industry, especially the essential oil and extract obtained from this fruit is used in many food products. In this study, changes in qualitative and chemical traits of two strawberry cultivars during 15 days of storage at 4 ° C were investigated. The results showed that the firmness of texture, the amount of soluble solids and the taste index in Kamaroza cultivar were significantly higher than Parus cultivar. The pH of both cultivars increased, while during these 15 days the amount of soluble solids and taste index in Parus cultivar increased significantly. Tissue stiffness and weight loss percentage in both cultivars showed a significant decrease during 15 days, but this decrease was more in Kamaroza cultivar. The studied qualitative and chemical traits as well as taste index in two strawberry cultivars were effectively changed during 15 days under the influence of cultivar type and storage period. These studies showed that the type of strawberry cultivar is a determining factor in terms of nutritional value and the content of natural compounds during storage and post-harvest conditions, so that Camarosa cultivar showed a special advantage over Parus cultivar in these respects. Low temperature storage seems to be an efficient way to preserve strawberry fruit.