نوع مقاله : مقاله پژوهشی
نویسندگان
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
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
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