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Sci.Tech., 20: 1227-1241. تاثیر پوشش خوراکی اسکوربیک اسید و لاکتیک اسید بر پایه آلوئه ورا روی کیفیت و ماندگاری گوجه فرنگی س. نور، س. احمد، س. احمد، و. زمان چکیده هدف از انجام این پژوهش ارزیابی تاثیر پوشش خوراکی اسکوربیک اسید و لاکتیک اسید برپایه آلوئه ورا (AV) روی ماندگاری وکیفیت گوجه فرنگی بعد از برداشت محصول بود. چندین پوشش مبتنی بر مواد طبیعی مختلف مانند صمغ عربی، carnauba، روغن معدنی، وغیره منجر به افزایش ماندگاری و نگهداری بهتر کیفیت بعد از برداشت شده اند. در این پژوهش، دو پوشش خوراکی از ژل آلوئه ورای طبیعی (10%) همراه با اسکوربیک اسید (AA 1%) و لاکتیک اسید (LA 1%) به عنوان پوشش های خوراکی به گوجه فرنگی های رسیده، که در حرارت اطاق (29-25 درجه سانتی گراد) و نم نسبی (RH) 84-82% به مدت 30 روز انبار شده بود افزوده شد. سپس، مقدار تلفات وزن، اسیدیه کل قابل تیتر(TA)، محتوای جامدات محلول (SSC)، محتوای اسکوربیک اسید، اسیدیته، محتوای فنول کل، فعالیت آنتی اکسیدنی کل، و درصد پوسیدگی در روزهای 0، 7،14، 21، و 30 اندازه گیری شد. گوجه فرنگی هایی که پوشش دار شده بود در مقایسه با آنهایی که تیمار نشده بود تاخیر معناداری (P≤ 0.05) را در تلفات وزن نشان داد و مقدار بیشتری SCC ، ویتامبن C، و اسیدیته قابل تیتر داشت. در میان دو پوشش آزمون شده، موثرترین پوشش برای تاخیر در رسیدن میوه و نگهداری از تلفات بعد از برداشت، پوشش با AV+ %1 AA+%1 LA بود. نتایج به دست آمده دراین بررسی تاکید دارد که میتوان از AV و پوشش های خوراکی AA+LA به عنوان گزینهای موثر برای حفظ ونگهداری گوجهفرنگی، تاخیردرفرایند رسیدن میوه، و طولانی کردن ماندگاری استفاده کرد. |