اثر شدت و زمان پرتودهی گاما، بر انبارمانی و کیفیت فلفل دلمه‌ای (capsicum annuum l.)

امروزه روش های سالم و سازگار با محیط زیست برای استفاده در فناوری پس از برداشت میوه ها و سبزی ها لازم می باشد. فلفل دلمه ای (capsicum annuum l.) یکی از سبزی های شاخص خانواده سیب زمینی است. این پژوهش به‌منظور بررسی تاثیر اشعه گاما بر عمر پس از برداشت و کیفیت فلفل دلمه ای رقم نیروین (nirvin) در مرحله قرمز رنگی و در طول پنج هفته نگهداری میوه ها در دمای 1±7 درجه سانتی گراد و رطوبت نسبی 85 تا 90 درصد در بسته بندی به‌صورت آزمایش فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار در محل آزمایشگاه های گروه علوم باغبانی دانشکده کشاورزی دانشگاه شهرکرد در سال 1400 مورد مطالعه قرار گرفت. تیمارهای آزمایش شامل پرتو گاما در سه سطح (صفر، 400 و 800 گری) و زمان انبارمانی در پنج سطح (1، 2، 3، 4 و 5 هفته) بود. صفات مورد بررسی فلفل دلمه ای شامل درصد کاهش وزن، تعداد میوه پوسیده، آنتوسیانین، فنل، اسیدآسکوربیک، ph، اسیدیته قابل تیتر و کاروتنوئید ارزیابی شدند. نتایج نشان داد که تیمار با اشعه ی گاما به‌ویژه دوز 800 گری باعث افزایش ph آب میوه (0/75)، کاروتنوئید کل (2/61)، فنل کل (0/75 ) و باعث کاهش آنتوسیانین (1/14) و اسیدآسکوربیک (2/27) برابر نسبت به تیمار شاهد گردیده است. نتایج این پژوهش نشان داد تیمار 400 گری برخلاف 800 گری در هفته ی اول تاثیر بسیار موثری در کاهش بار میکروبی و درنتیجه کاهش پوسیدگی و درصد کاهش وزن و طراوت و شادابی میوه ها داشت.

the effect of gamma radiation intensity and time on storage and quality of capsicum (capsicum annuum l)

extended abstract introduction: nowadays, healthy and environmentally compatible methods are necessary for use in post harvest technology of fruits and vegetables. sweet bell pepper with the scientific name capsicum annuum is one of the prominent vegetables of the solanaceae family. sweet bell pepper is an important agricultural crop, which has received much attention not only because of its economic value, but also because of its natural colors, antioxidant compounds, and vitamins a, c, and e. considering the importance of this plant in terms of antioxidant and vitamin c levels and the problems after harvesting bell pepper fruit including shriveling, loss of moisture and fungal contamination, the effect of gamma radiation on this product, the present research was conducted in order to investigate the characteristics the quality and life after harvesting of sweet pepper and the effect of gamma radiation on this product were done. materials and methods: this research aims to investigate the effect of gamma radiation on the post harvest life and quality of nirvin sweet pepper in the red stage and during five weeks of keeping the fruits at a temperature of 7±1 degrees celsius and a relative humidity of 85 to 90% was studied as a factorial package in a completely randomized design with three replications. the experimental treatments included gamma radiation at three levels (zero, 400 and 800 gy) and storage time at five levels (the first week, the second week, the third week, the fourth week and the fifth week). the studied characteristics of sweet pepper including weight loss percentage, number of rotten fruit, anthocyanin, phenol, ascorbic acid, total acidity, titratable acidity and carotenoid were evaluated. data were analyzed using sas version 9.4 software and mean comparison was done through duncan’s multi range test at a one percent probability level. results and discussion: the results of this experiment showed that treatment with gamma rays, especially the dose of 800 gy, increased total acidity (0.75), total carotenoid (2.61) and total phenol (0.75) and decreased anthocyanin (1.14). and ascorbic acid (2.27) times compared to the control treatment, but the dose of 400 grams, as opposed to 800 grams, had a very effective effect in reducing the microbial load and, as a result, reducing decay and reducing the weight and freshness of fruits. since the appearance quality and quality attributes of agricultural products are the most obvious indicators for the consumer and marketability, therefore, any factor that slows down the aging rate and prevents the growth of decay factors will maintain the appearance and marketability of the product. any deficiency in the quality characteristics and appearance of the products such as rotting, softness, discoloration, cracking, etc., causes a sharp decrease in the product’s economic value and marketability. during the storage process and with the passage of time and the increase of this period, the quality characteristics of the products decrease, and with the increase of this period, the amount of ascorbic acid, anthocyanin, and the firmness of the fruit decreased, especially in the dose of 800 grams. the use of gamma rays was effective on the quality characteristics of bell peppers. especially in the dose of 400 grams, which prevented the spread and spread of pathogens such as fungi, bacteria, and microbes, which effectively reduced decay and maintained the quality of the product, which resulted in marketability. and provide customer satisfaction. it should also be noted that the use of gamma rays can have negative effects in addition to positive effects, and the appropriate dose should be selected during different tests. pathogens and softness and spoilage, which can be due to the destruction of pectin compounds in oxalate, therefore, the appropriate dose for different products and varieties is different and must be determined through different tests, and it still requires tests and more reviews should be done on different products conclusion: the results of this research showed that the use of gamma ray irradiation has a positive effect on the quality characteristics and life after harvesting of bell peppers. since the treatment with gamma rays has a very good effect on maintaining freshness and freshness and eliminating pathogenic factors and almost preserves the nutritional properties of the product, and on the other hand, it is available nowadays and the cost is very low. in terms of economy, it imposes more on the producer or exporter of different products compared to other methods, so it is more suitable than other methods.