تأثير شرايط نگهداري بر پديده قهوه اي (كشمشي) شدن ميوه انار

The Effect of Cold Storage on the Aril Browninig Phenomenon of Pomegranate Fruit

ﻣﯿﻮه اﻧﺎر ﺑﺎ ﻧﺎم ﻋﻠﻤﯽ L.Punica granatum، ﺑﻪ دﻟﯿﻞ ﺧﻮاص ﺳﻼﻣﺘﯽ ﺑﺨﺶ و دارا ﺑﻮدن ﺗﺮﮐﯿﺒﺎت زﯾﺴﺖ ﻓﻌﺎل ﻧﻈﯿﺮ آﻧﺘﻮﺳﯿﺎﻧﯿﻦ ﻫﺎ و ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ، ﻣﻮرد ﺗﻮﺟﻪ ﺑﺴﯿﺎري از ﭘﮋوﻫﺸﮕﺮان، ﺑﺎزرﮔﺎﻧﺎن و ﺻﺎﺣﺒﺎن ﺻﻨﺎﯾﻊ اﺳﺖ. ﺻﺎدرات اﻧﺎر و ﻓﺮآورده ﻫﺎي آن از دﯾﺮﺑﺎز ﺟﺎﯾﮕﺎه وﯾﮋه اي در ﺻﺎدرات ﻏﯿﺮﻧﻔﺘﯽ ﮐﺸﻮر داﺷﺘﻪ اﺳﺖ. ﺑﺮوز ﯾﺎ ﮔﺴﺘﺮش ﺑﺮﺧﯽ از ﻧﺎﻫﻨﺠﺎري ﻫﺎي ﻓﯿﺰﯾﻮﻟﻮژﯾﮑﯽ ﺑﺎﻋﺚ اﻓﺖ ﮐﯿﻔﯿﺖ ﺷﺪه و ﺧﺴﺎرات ﺟﺒﺮان ﻧﺎﭘﺬﯾﺮي ﺑﻪ ﻓﻌﺎﻻن زﻧﺠﯿﺮه ﺗﻮﻟﯿﺪ و ﻋﺮﺿﻪ اﻧﺎر وارد ﻣﯽ ﮐﻨﺪ. ﭘﺪﯾﺪه ﻗﻬﻮه اي ﺷﺪن ﮐﻪ در ﻋﺮف ﺑﻪ ﮐﺸﻤﺸﯽ ﺷﺪن اﻧﺎر ﻣﻮﺳﻮم اﺳﺖ، ﻋﺎرﺿﻪ اي ﻓﯿﺰﯾﻮﻟﻮژﯾﮏ اﺳﺖ ﮐﻪ در آن، از ﺑﯿﻦ رﻓﺘﻦ ﻗﺴﻤﺖ ﺧﻮراﮐﯽ ﻣﯿﻮه، ﺑﺎﻋﺚ ﻧﺮم ﺷﺪن، ﺗﻐﯿﯿﺮ رﻧﮓ، ﺑﺪﺷﮑﻠﯽ و ﺗﻐﯿﯿﺮ ﻃﻌﻢ و ﻋﻄﺮ داﻧﻪ ﻫﺎ ﺷﺪه و دﯾﮕﺮ ﻣﯿﻮه ﺑﺮاي ﻣﺼﺮف ﻣﻨﺎﺳﺐ ﻧﯿﺴﺖ؛ در ﺣﺎﻟﯽ ﮐﻪ ﻋﻼﺋﻢ ﻇﺎﻫﺮي از وﻗﻮع ﻧﺎﻫﻨﺠﺎري در ﭘﻮﺳﺖ و ﺷﮑﻞ ﻣﯿﻮه ﻣﺸﺎﻫﺪه ﻧﻤﯽ ﺷﻮد. از اﯾﻦ رو، ارزﯾﺎﺑﯽ ﺧﺼﻮﺻﯿﺎت ﻇﺎﻫﺮي ﻣﯿﻮه و داﻧﻪ اﻧﺎر، ﺧﻮاص ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ داﻧﻪ اﻧﺎر و آزﻣﻮن ﻓﯿﺰﯾﻮﻟﻮژﯾﮑﯽ ﺗﻨﻔﺲ روي ﻣﯿﻮه اﻧﺎرﻣﻨﻄﻘﻪ ﻧﯽ رﯾﺰ ﻓﺎرس ﻃﯽ ﻣﺪت 55 روز ﻧﮕﻬﺪاري در ﺳﺮدﺧﺎﻧﻪ ﺻﻮرت ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﻣﻘﺪار pH، ﻣﻮاد ﺟﺎﻣﺪ ﻣﺤﻠﻮل، اﺳﯿﺪﯾﺘﻪ و آﻧﺘﻮﺳﯿﺎﻧﯿﻦ اﻧﺎر در داﻣﻨﻪ ﻣﻮرد ﻧﻈﺮ اﺳﺘﺎﻧﺪارد و ﺗﺤﻘﯿﻘﺎت ﭘﯿﺸﯿﻦ ﻗﺮار داﺷﺖ. ﻧﮕﻬﺪاري ﺑﺎﻋﺚ اﻓﺰاﯾﺶ ﻣﻌﻨﯽ دار ﻣﻘﺪار ﻣﻮاد ﺟﺎﻣﺪ ﻣﺤﻠﻮل، ﻣﯿﺰان ﺗﻨﻔﺲ و ﮐﺎﻫﺶ ﻣﻌﻨﯽ دار ﻣﻘﺪار رﻃﻮﺑﺖ وآﻧﺘﻮﺳﯿﺎﻧﯿﻦ ﻫﺎ ﺷﺪ. در ﭘﺎﯾﺎن ﻣﺪت ﻧﮕﻬﺪاري، ﻣﯿﻮه ﻫﺎي اﻧﺎر ﺑﺰرگ و ﻣﺘﻮﺳﻂ ﺳﻔﺘﯽ ﺑﺎﻓﺖ ﺧﻮد را ﺣﻔﻆ ﮐﺮده ﺑﻮدﻧﺪ اﻣﺎ ﻣﯿﻮه ﻫﺎي اﻧﺎر ﺑﺎ اﻧﺪازه ﮐﻮﭼﮏ ﻧﺮﻣﺘﺮ از دو اﻧﺪازه ﻣﺘﻮﺳﻂ و ﺑﺰرگ ﺑﻮدﻧﺪ. ﻗﻬﻮه اي ﺷﺪن داﻧﻪ اﻧﺎر در درﺻﺪ ﻗﺎﺑﻞ ﺗﻮﺟﻬﯽ از اﻧﺎرﻫﺎي ﺑﺎ ﻇﺎﻫﺮ ﺑﺴﯿﺎر ﺑﺎزارﭘﺴﻨﺪ، ﻣﺸﺎﻫﺪه ﺷﺪ.

The pomegranate fruit with scientific name Punica granatumL. has attracted the attention of many researchers, traders and industry owners due to its health-promoting and useful compounds such as anthocyanins and phenolic compounds.Export of pomegranate and its products have had a special place in the country's non-oil exports. The occurrence or extend of some physiological abnormalities causes a decrease in quality and causes irreparable damage to pomegranate production and supply chain activists. The phenomenon of browning, commonly known as pomegranate raisins, is a physiological complication in which the loss of the edible part of the fruit causes softening, discoloration, deformity and altering the taste and aroma of the seeds. The damaged fruit is not suitable for consumption; while there are no apparent signs of abnormality in their skin and shape.Hence,evaluation of the physical characteristics of pomegranate fruit and seeds, physicochemical properties of pomegranate seeds and physiological test of respiration on pomegranate fruit were performed on the samples of the Neiriz area(Fars provience) pomegranates during 55 days in cold storage.The results showed that pH, total soluble solids, acidity and pomegranate anthocyanin were in the range of standards and previous researches.Storage time significantly increased the amount of soluble solids, respiration rate, and significantly reduced the amount of moisture and anthocyanins.By the end of the storage period, large and medium-sized pomegranate fruits retained their hard texture, but small-sized pomegranate fruits were softer than both medium and large sizes.Arill browning of pomegranate was observed in a significant percentage of pomegranates with a very marketable appearance.