بررسی تأثیر شرایط بسته‌بندی و پوشش‌دهی بر خواص فیزیکی و بوی زردآلو

نویسندگان

1 گروه مکانیک ماشین های کشاورزی-دانشکده کشاورزی سنقر-دانشگاه رازی-کرمانشاه-ایران

2 گروه مکانیک ماشین های کشاورزی-دانشکده کشاورزی سنقر-دانشگاه رازی-کرمانشاه - ایران

چکیده

در این پژوهش خواص فیزیک و شیمیایی میوه زردآلو در طول دوره نگهداری مورد ارزیابی قرار گرفت. بسته بندی با فیلم پلی اتیلن معمولی (PE) و فیلم پلی اتیلن مجهز به ذرات نانو سیلیس، همچنین اصلاح اتمسفر درون بسته بندی (MAP) و پوشش دهی (پوشش کایتوسان) به عنوان تیمار هایی جهت نگهداری زردآلو به مدت 20 روز مورد استفاده قرار گرفتند. در طول دوره نگهداری هر چهار روز یک بار آزمایش­های فیزیکی (افت وزن و رطوبت)، ظاهری (L*، a*، b*، BI و ∆E)، شیمیایی (pH، TSS و TA)، مکانیکی (Fmax و Emod) و در نهایت آزمایش بویایی سنجی (E-nose) انجام شد. نتایج به دست آمده نشان دهنده آن بود که تیمارهای دوره نگهداری، فیلم بسته­بندی، اصلاح اتمسفر و پوشش دهی و همچنین اثرات متقابل آنها تأثیر معنی دار (در سطح 1 و 5 درصد) بر تغییرات خواص مهندسی زردآلو داشته است. نتایج نشان داد که استفاده از پوشش دهی در محصولی همچون زردآلو خواص آن را با شدت بیشتری تحت تأثیر قرار داده، به نحوی که بیشترین تغییرات ثبت شده برای اکثر خواص در نمونه های پوشش دهی شده و بسته بندی شده با فیلم معمولی و اتمسفر معمولی  مشاهده گردید، در حالی که حفظ کیفیت زردآلو در نمونه­های بدون پوشش و بسته بندی شده تحت اتمسفر اصلاح شده بود. همچنین با بررسی داده­های به دست آمده از آزمون بویایی کمترین و بیشترین دقت طبقه بندی به کمک  C-SVM مربوط به طبقه بندی بر اساس نوع فیلم بسته بندی و پوشش است. بهترین ساختار شبکه عصبی در طبقه بندی بر اساس پوشش عبارت از 2-9-10 است.

کلیدواژه‌ها

عنوان مقاله [English]

The Effect of Packaging and Coating on the Engineering and Aromatic Properties of Apricots

نویسندگان [English]

  • Rashid Gholami 1
  • Nahid Aghilinategh 2
1 Department of Agricultural Machinery Engineering, Sonqor Agriculture Faculty, Razi University-Kermanshah- Iran
2 department of agricultural machinery engineering , Sonqor agricultural faculty, Razi university, Kermanshah , Iran
چکیده [English]

In this research, apricot fruit has been evaluated during the storage. Packaging with polyethylene film (PE) and polyethylene equipped with Nano-silica particles, as well as modified atmosphere packaging (MAP) and coating (Chitosan coating) were used as treatments to preserve apricots for 20 days. Physical tests (weight loss and moisture), appearance evaluation (L*, a*, b*, BI and ∆E), chemical tests (pH, TSS and TA), mechanical test (Fmax and Emod) and finally olfactory test (E-nose) was performed. The obtained results showed that the treatments of the storage period, packaging film, atmosphere modification and coating as well as some mutual effects had a significant effect (at the level of 1 and 5%) on the changes in engineering properties of apricots. It was found that the use of coating in an agricultural product such as apricot affected its properties more strongly, so that the most recorded changes for most properties were in the samples coated and packed with normal film and normal atmosphere (code 112) was observed, while preservation of apricot quality (less changes in engineering properties) was improved in uncoated and packaged samples under modified atmosphere. Also, by examining the data obtained from the olfactory test, the lowest and highest classification accuracy with the help of C-SVM is related to the classification based on the type of packaging film and cover. The best structure of the neural network in classification based on coverage is 2-9-10.

کلیدواژه‌ها [English]

  • Apricot
  • Odor Characteristic
  • Packaging
  • Physical Properties

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مکانیزاسیون کشاورزی
دوره 9، شماره 2
تیر 1403
صفحه 67-80

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سابقه مقاله

  • تاریخ دریافت: 04 شهریور 1403
  • تاریخ بازنگری: 25 مهر 1403
  • تاریخ پذیرش: 29 مهر 1403

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