The effect of Aloe vera and hot water treatments on maintaining the quality of guava fruit in cold storage

Document Type : Research Paper

Authors

Department of Horticultural Science and Engineering, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, I. R. Iran

10.22099/iar.2023.44780.1510

Abstract

The guava fruit has a relatively short storage life due to its physicochemical properties. Despite many studies to maintain the quality and increase the storage life of guava fruits, no optimal method is currently available in this regard. To reduce the chilling injury of guava fruits, this study focused on the postharvest application of Aloe vera gel and hot water treatments on guava fruits based on a factorial experiment in a completely randomized design. The applied treatments were storage times at five levels (0, 7, 14, 21, and 28 days), hot water treatments at three levels (no hot water, 40, and 50 °C,) for 10 min, A. vera gel at three levels (0, 5, and 10%), and a control treatment (distilled water, A. vera-free + no hot water). Samples were stored at 7±1 °C with 95% relative humidity for 28 days and then at 24 °C for 24 h for adaptation to market conditions. According to the results, the values of the a* color index increased but the values of the L* and b* color indices decreased over storage time. Among the experimental treatments, the 5% A. vera gel was more effective for maintaining guava fruit quality by increasing the total sugar content and lowering the ion leakage percentage. The interaction of 40 °C hot water + 10% A. vera gel led to positive effects by reducing the respiration rate and better-preserving fruit firmness. The total chlorophyll values of all treatments in the 4th week were the lowest compared to the same treatments in weeks 1-3. An increase in the storage period resulted in a downward trend in ascorbic acid index. The minimum peel carotenoid and flavonoid content were observed in 40 °C hot water + 10% A. vera gel treatment. Treatments with no hot water + 5% A. vera gel, no hot water + 10% A. vera gel, and 40 °C water + 5% A. vera gel resulted in the highest levels of peel antioxidants, ion leakage, and malondialdehyde, respectively. The results of this study demonstrated that the use of A. vera gel and hot water treatments reduces the chilling injury of guava fruits, leading to a better storage life of fruits during the storage time.

Keywords

Article Title [Persian]

تأثیر تیمارهای آلوئه‌ورا و آب گرم بر حفظ کیفیت میوه گوآوا در شرایط انبار سرد

Authors [Persian]

  • سپیده کعبی‌زاده عرب حسب
  • رسول اعتمادی‌پور
  • مژگان سلیمانی زاده
گروه علوم و مهندسی باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه هرمزگان، بندرعباس، ج. ا. ایران
Abstract [Persian]

گواوا به‌دلیل ویژگی‏ های فیزیکوشیمیایی دوره انبارمانی کوتاهی دارد. مطالعات متعددی در راستای حفظ کیفیت میوه گواوا و افزایش انبارمانی آن صورت گرفته است اما در حال حاضر یک روش بهینه‏ برای آن وجود ندارد. این پژوهش به بررسی کاربرد پس از برداشت ژل آلوئه‌ورا و تیمار آب ‌گرم بر کاهش سرمازدگی میوه گواوا پرداخته است. آزمایش به‌صورت فاکتوریل در قالب طرح کامل تصادفی روی میوه گواوا صورت گرفت. تیمارهای مورد استفاده شامل زمان انبارمانی در پنج سطح (صفر، 7، 14، 21 و 28 روز)، تیمار آب‌ گرم در سه سطح (بدون آب گرم، 40 و 50 درجه سلسیوس) و ژل آلوئه‌ورا در سه سطح (صفر، پنج و 10 درصد) و شاهد (آب مقطر، بدون ژل آلوئه‌ورا و بدون آب گرم) بودند. نمونه ها در دمای 1±7 درجه سلسیوس با رطوبت نسبی 95% برای 28 روز و سپس در 24 درجه سلسیوس برای 24 ساعت برای سازگاری با شرایط بازار ذخیره شدند. طبق نتایج به دست آمده، با گذشت زمان میزان شاخص‌ رنگa* افزایش و میزان شاخص‌های رنگ L* و b* کاهش یافت. از میان تیمارهای مورد آزمایش، تیمار 5 درصد آلوئه‌ورا از طریق افزایش محتوای قند کل و کاهش درصد نشت یونی سبب حفظ کیفیت بهتر میوه گواوا شد. همچنین اثر متقابل تیمار آب گرم 40 درجه سلسیوس و 10 درصد آلوئه‌ورا با کاهش میزان تنفس و حفظ بیشتر سفتی در میوه اثرات مثبتی برجای گذاشت. مقادیر کلروفیل کل کلیه تیمارها در هفته چهارم کمترین مقدار را نسبت به تیمارهای مشابه در هفته های 1-3 داشت. افزایش دوره ذخیره سازی منجر به روند نزولی شاخص اسید اسکوربیک شد. حداقل مقدار کاروتنوئیدها و فلاونوئیدهای پوست در تیمار آب 40 درجه سلسیوس و 10 درصد آلوئه‌ورا مشاهده شد.. بیشترین مقدار آنتی‌اکسیدان پوست در تیمار بدون آب گرم و 5 درصد آلوئه ورا، نشت یونی در تیمار بدون آب گرم و 10 درصد آلوئه‌ورا و مالون دی‌آلدئید در آب 40 درجه سلسیوس و 5 درصد آلوئه‌ورا بدست آمد. نتایج این مطالعه نشان داد که استفاده از ژل آلوئه‌ورا و تیمار آب‌گرم باعث کاهش سرمازدگی میوه گواوا و ماندگاری بهتر میوه در طی زمان انبارمانی می‏ گردد.

Keywords [Persian]

  • آسیب سرمازدگی
  • آلوئه‌ورا
  • انبارمانی
  • پس از برداشت
  • گوآوا

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Iran Agricultural Research
Volume 41, Issue 2
September 2023
Pages 129-145

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