بررسی کارایی پلاسمای سرد بر غیرفعال‌سازی قارچ آسپرژیلوس نایجر و حفظ ویژگی‌های کیفی انگور طی دوران پس از برداشت

نوع مقاله : مقاله پژوهشی

نویسندگان

• علی خلج ¹
• ابراهیم احمدی ¹
• سهیلا میرزائی ²
• فهیمه قائمی زاده ³
• روزبه عباس زاده ⁴

¹ گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

² گروه گیاه‌پزشکی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

³ گروه باغبانی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

⁴ سازمان پژوهش‌های علمی و صنعتی ایران، تهران، ایران

https://doi.org/10.22067/jam.2023.84550.1191

چکیده

کپک سیاه حاصل از قارچ آسپرژیلوس نایجر یکی از زیان‌بارترین بیماری‌های پس از برداشت انگور است. پلاسمای سرد در فشار اتمسفر، یک روش نوین به‌منظور میکروب‌زدایی از محصولات کشاورزی طی دوران پس از برداشت محصول می‌باشد. از این رو هدف از انجام این تحقیق بررسی تاثیر سطوح مختلف پلاسمای سرد در فشار اتمسفر (با مدت زمان صفر، 10، 20 و 40 ثانیه) بر نرخ پوسیدگی کپک سیاه و بار میکروبی همراه با برخی از پارامترهای کیفی انگور (Vitic vinifera) تلقیح‌شده با قارچ  آسپرژیلوس نایجر طی انبارداری در دمای 4 درجه سانتی‌گراد بود. نتایج نشان داد پلاسما به‌طور موثری باعث کاهش بار میکروبی و درصد پوسیدگی کپک سیاه طی دوران انبارداری می‌شود. بالاترین میزان میکروب‌زدایی در پلاسما 40 ثانیه صورت گرفت. برای پارامترهای کیفی پس از برداشت، پلاسمای کمتر از 40 ثانیه (10 و 20 ثانیه) حداقل تاثیر را در شاخص‌های شیمیایی (pH،TSS  و TA)، دمای محصول، شاخص‌های رنگ‌سنجی، تغییر رنگ، افت وزن، شاخص‌های مکانیکی و در نهایت سفتی بافت در انتهای دوره انبارداری داشت. بالاترین تغییرات در خواص شیمیایی، مکانیکی و فیزیکی انگور در انتهای انبارداری و در پلاسما 40 ثانیه به دلیل آسیب به بافت به‌ویژه در محل دم میوه صورت گرفت. در کل به نظر می‌رسد تیمارهای کوتاه‌مدت پلاسما بتواند راهکار مناسبی هم‌زمان برای کاهش پوسیدگی‌های قارچی همراه با حفظ پارامترهای کیفی انگور و طی دوره نگهداری باشد.

کلیدواژه‌ها

• بار میکروبی
• پلاسمای سرد
• خواص فیزیکی
• خواص شیمیایی
• خواص مکانیکی

موضوعات

• تکنولوژی‌های پس از برداشت

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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