fa بررسی اثر کلرید کلسیم، اسانس زنیان و عصاره جلبک دریایی برماندگاری میوه توت فرنگی رقم کاماروسا فیزیولوژی پس از برداشت Postharvest physiology پژوهشي Research <div style="text-align: justify;"><span style="font-size:11pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">استفاده از مواد طبیعی </span></span><span b="" lang="FA" nazanin="" style="font-family:">جهت حفظ کیفیت</span> <span b="" lang="FA" nazanin="" style="font-family:">و</span><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"> افزایش ماندگاری </span></span><span b="" lang="FA" nazanin="" style="font-family:">محصولات </span><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">برای </span></span><span b="" lang="FA" nazanin="" style="font-family:">ترویج محصول سالم مدنظر جوامع بشری است. </span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">بدین منظور بررسی اثر ترکیبی کلریدکلسیم، </span></span><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">اسانس </span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">زنیان و عصاره جلبک دریایی بر ماندگاری میوه توت‌‌فرنگی رقم کاماروسا آزمایشی به صورت فاکتوریل در قالب طرح کاملا تصادفی با دو عامل انجام شد. عامل نخست شامل تیمارهای کلریدکلسیم (0 و 5 گرم در لیتر)، عصاره جلبک اسپرولینا (0، 50 و 100 میلی لیتر در لیتر)، اسانس زنیان (0، 5/0 و 1 میلی‌‌لیتر در لیتر) و ترکیب آن‌‌ها در 18 سطح و عامل دوم زمان‌‌ انبارمانی در چهار، هشت و 12 روز پس از تیمار بود. نتایج نشان داد، کاربرد تیمارهای مورد استفاده و مدت زمان انبارمانی روی تمام صفات تاثیر معنی‌‌داری داشتند، </span></span><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">به‌‌</span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">طوری‌‌که </span></span><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">با افزایش مدت انبارمانی </span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">صفاتی چون ویتامین ث، </span></span><span dir="LTR" style="font-size:10.0pt">TA</span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">، سفتی بافت، آنتوسیانین کاهش و درصد پوسیدگی و </span></span><span dir="LTR" style="font-size:10.0pt">TSS</span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"> میوه روندی افزایشی نشان داد. در مقابل کاربرد مواد پوششی موجب تاخیر در کاهش تمام صفات مورد اندازه‌‌گیری شدند. کم‌‌ترین درصد پوسیدگی در تیمارهای زنیان </span></span><span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">با</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">کلریدکلسیم در روز دوازدهم و بیش‌‌ترین استحکام بافت در تیمارهای زنیان2 (1 میلی‌‌لیتر در لیتر)+ جلبک2 (100 میلی‌‌لیتر در لیتر)+ کلریدکلسیم (5 گرم در لیتر) در روز چهارم به‌‌دست آمد. بیش‌‌ترین </span></span><span dir="LTR" style="font-size:10.0pt">TA</span><span style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"> و ویتامین ث در تیمارهای حاوی جلبک در روز چهارم حاصل شد. بیش‌‌ترین میزان </span></span>&nbsp;<span dir="LTR" style="font-size:10.0pt">TSS</span><span lang="AR-SA" style="font-size:10.0pt"><span b="" nazanin="" style="font-family:">در</span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:"> روز دوازدهم مربوط به تیمار زنیان1 (5/0 میلی‌‌لیتر در لیتر)+ جلبک1 (50 میلی‌‌لیتر در لیتر) و بیش‌‌ترین میزان انتوسیانین در غلظت پنج گرم در لیتر کلریدکلسیم در چهار روز انبارمانی مشاهده شد.</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">در مجموع </span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" nazanin="" style="font-family:">کاربرد اسانس زنیان با کلریدکلسیم به‌‌دلیل حفظ ماندگاری و استحکام توت‌‌فرنگی طی انبارمانی، توصیه می‌‌گردد.</span></span><span dir="LTR" style="font-size:12.0pt"></span></span></span></span></span></div> &nbsp; <div style="text-align: justify;"><span style="font-size:16pt"><span style="line-height:115%"><span style="unicode-bidi:embed"><span style="font-family:Calibri,sans-serif"><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">The use of natural materials is considered by human societies in order to maintain the quality and increase the shelf life of products to promote healthy products</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">.</span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">For this purpose, the</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> combined</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> effect of </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">CaCl₂, ajowan</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> essential oil and seaweed extract on the shelf life of strawberry</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> cv. Camarosa</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">,</span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">was investigated in a factorial experiment in the form of a completely randomized design with two factors. The first factor include</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">d</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> of </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">CaCl₂</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">treatments</span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">(0 and 5 g L^-1), spirulina seaweed extract (0,</span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">50 and 100 ml L^-1), </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">ajowan</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> essential oil (0, 0.5 and 1 ml L^-1) and their combination in 18 levels and the second factor was storage times of 4, 8 and 12 days after treatment</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">.</span></span></span> <span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">The results showed that </span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">the application of treatments and the time of storage had a significant effect on all traits</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">,</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> so that with the increase</span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">in storage time, it showed that vitamin C, TA, tissue firmness, anthocyanin decreased and the percentage of decay and TSS increased.</span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">On the other hand, the use of co</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">at</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">ing materials is delayed to reduce all measured traits.</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> The lowest percentage of decay was obtained in the treatments of </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">ajowan</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> with </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">CaCl₂</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">on the twelfth day, and the highest tissue strength was obtained in the treatments of </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">ajowan</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">2 (1 ml L^-1) + </span></span></span><span class="a" new="" roman="" style="font-family:" times=""><span style="font-weight:bold"><span style="font-size:12.0pt"><span style="line-height:115%">seaweed</span></span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">2</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> (100 ml L^-1) + </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">CaCl₂(</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">5 g L^-1) on the fourth day.</span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">The highest TA and vitamin C were found in </span></span></span><span class="a" new="" roman="" style="font-family:" times=""><span style="font-weight:bold"><span style="font-size:12.0pt"><span style="line-height:115%">seaweed</span></span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">on the fourth day.</span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">The highest concentration of TSS and anthocyanin was observed in </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">ajowan1 </span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">(0.5 ml L^-1) +</span></span></span><span class="a" new="" roman="" style="font-family:" times=""><span style="font-weight:bold"><span style="font-size:12.0pt"><span style="line-height:115%"> seaweed</span></span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">1 (50 ml L^-1) on the twelfth day and in the concentration of 5 g L^-1</span></span></span> <span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">CaCl₂</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">on the 4th day of storage, respectively.</span></span></span> <span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">In general, the use of </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">ajowan</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times=""> essential oil with </span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">CaCl₂</span></span></span><span lang="EN" style="font-size:12.0pt"><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">is recommended because it preserves the shelf life and strength of strawberries during storage.</span></span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"></span></span></span></span></span></span></span></div> آنتوسیانین, انبارمانی, جلبک دریایی, زنیان Ajowan, Anthocyanin, Spirulina Seaweed, Storage 461 472 http://journal-irshs.ir/browse.php?a_code=A-10-994-1&slc_lang=fa&sid=1 Zohoruddin Nouri ظهورالدین نوری noorizohourddin@gmail.com 100319475328460010841 100319475328460010841 No Persian Gulf University دانشگاه خلیج فارس Mohammad Mohammad محمد هدایت m.hedayat@pgu.ac.ir 100319475328460010842 100319475328460010842 Yes Persian Gulf University دانشگاه خلیج فارس Mohammad Amin Kohanmoo محمد امین کهن مو kohanmoo@pgu.ac.ir 100319475328460010843 100319475328460010843 No Persian Gulf University دانشگاه خلیج فارس Rahim Nikkhah رحیم نیکخواه rnikkhah@pgu.ac.ir 100319475328460010844 100319475328460010844 No Persian Gulf University دانشگاه خلیج فارس