“FRESH-FORMA 2N-01-05” PREPARATI BILAN ISHLOV BERISHNING TURLI PIYOZ NAVLARINING SAQLASH DAVRIDAGI TABIIY VAZN KAMIYISHIGA TA’SIRI
Keywords:
piyoz, saqlash, Fresh-Forma 2N-01-05, fumigatsiya, tabiiy vazn kamayishi, saqlash jarayoni, piyoz navlari, vazn yo‘qotish.Abstract
Mazkur maqolada “Fresh-Forma 2N-01-05” preparati bilan ishlov berishning turli piyoz navlarining saqlash davridagi tabiiy vazn kamayishiga ta’siri o‘rganildi. Tadqiqot obyekti sifatida Banko F1, Gulxan, Yellow Spanich va Manas piyoz navlari tanlandi. Tajriba jarayonida piyoz namunalariga saqlashdan oldin “Fresh-Forma 2N-01-05” preparati bilan ishlov berilib, ular +2 °C haroratda sovutish sharoitida saqlashga qo‘yildi. Saqlash davomida piyoz mahsulotlarining asosiy ko‘rsatkichlaridan biri bo‘lgan tabiiy vazn kamayishi dinamikasi oylar kesimida tahlil qilindi. Tadqiqotning dastlabki bosqichida saqlashning 3 oylik natijalari o‘rganildi. Olingan natijalar piyoz navlari o‘rtasida tabiiy vazn kamayishi darajasi turlicha ekanligini ko‘rsatdi. Jumladan, uch oylik saqlash yakunida eng yuqori vazn yo‘qotish Gulxan navida, eng kam vazn yo‘qotish esa Manas navida kuzatildi. Tadqiqot natijalari “Fresh-Forma 2N-01-05” preparati bilan ishlov berilgan piyoz mahsulotlarining saqlanish jarayonida tabiiy vazn kamayishini baholash hamda turli navlarning saqlanish xususiyatlarini aniqlashda muhim ahamiyatga ega. Tadqiqot ishlari davom etmoqda va keyingi bosqichlarda saqlash jarayonining yakuniy natijalari ham tahlil qilinadi.
References
Abayomi LA, Terry LA. Implicatins of spatial and temporal changes in concentration of pyruvate and glucose in onion (Allium cepa L.) bulbs during controlled atmosphere storage. J Sci Food Agr. 2009;89:683–687. doi: 10.1002/jsfa.3502. [DOI] [Google Scholar]
Benkeblia N. Phenylalanine ammonia-lyase, peroxidase, pyruvic acid and total phenolics variation in onion bulbs during long- term storage. LebensmWis U Technol. 2000;33:112–116. doi: 10.1006/fstl.1999.0624. [DOI] [Google Scholar]
Benkeblia N, Selselet-Attou G. Effects of low temperatures on the changes in oligosaccharides, phenolics and peroxidase in inner bud of onion (Allium cepa L.) during break of dormancy. Acta Agric Scand Sect B Soil Plant Sci. 1999;49:98–102. [Google Scholar]
Benkeblia N, Varoquaux P. Effect of gamma-irradiation, temperature and storage time on the status of the glucose, fructose and sucrose in onion bulbs Allium cepa L. Int Agrophys. 2003;18:1–5. [Google Scholar]
Benkeblia N, Varoquaux P, Shiomi N, Sakai H. Storage technology of onion bulbs c.v. Rouge amposta: effects of irradiation, maleic hydrazide and carbamate isopropyl, N- phenyl (CIP) on respiration rate and carbohydrates. Int J Food Sci Nutr. 2002;37:169–175. [Google Scholar]
Benkeblia N, Onodera S, Yoshihira T, Kosaka S, Shiomi N. Effect of temperature on soluble invertase activity, and glucose, fructose and sucrose status of onion bulbs (Allium cepa) in store. Int J Food Sci Nutr. 2004;55:325–331. doi: 10.1080/09637480412331290512. [DOI] [PubMed] [Google Scholar]
Bilyk A, Cooper PL, Saper GM. Varietal differences in distribution of quercetin and kaempferol in onion (Allium cepa L.) tissue. J Agric Food Chem. 1984;32:274–276. doi: 10.1021/jf00122a024. [DOI] [Google Scholar]
Bonaccorsi P, Caristi C, Gargiulli C, Leuzzi U. Flavonol glucoside profile of southern italian red onion (Allium cepa L.) J Agric Food Chem. 2005;53:2733–2740. doi: 10.1021/jf048152r. [DOI] [PubMed] [Google Scholar]
Brewster JL. Onions and other vegetable alliums. 2nd. Wallingford: CAB International; 2008. [Google Scholar]
Cantos E, Espín JC, Fernández MJ, Oliva J, Tomás-Barberán FA. Postharvest UV-C-irradiated grapes as a potential source for producing stilbene-enriched red wines. J Agric Food Chem. 2003;51(5):1208–1214. doi: 10.1021/jf020939z. [DOI] [PubMed] [Google Scholar]
Downloads
Published
Issue
Section
How to Cite
