دوره 7، شماره 4 - ( 10-1404 )                   جلد 7 شماره 4 صفحات 11-1 | برگشت به فهرست نسخه ها

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Farrokh Z, Zolfaghari G, Fallah T. Preserving Freshness in Bell Peppers: Innovative Packaging Solutions to Prolonged Shelf Life. alkhass 2025; 7 (4) :1-11
URL: http://alkhass.srpub.org/article-4-283-fa.html
فرخ زهرا، ذوالفقاری گلناز، فلاح تینا. حفظ تازگی فلفل دلمه‌ای: راهکارهای بسته‌بندی نوآورانه برای افزایش ماندگاری. آلخاص؛ نشریه محیط زیست ،کشاورزی و علوم زیستی. 1404; 7 (4) :1-11

URL: http://alkhass.srpub.org/article-4-283-fa.html

حفظ تازگی فلفل دلمه‌ای: راهکارهای بسته‌بندی نوآورانه برای افزایش ماندگاری
زهرا فرخ*1 ، گلناز ذوالفقاری2 ، تینا فلاح3
1- گروه میکروبیولوژی، دانشکده علوم زیستی، دانشگاه الزهرا، تهران، ایران. ، Farrokh.zahra@gmail.com
2- گروه بیوتکنولوژی کشاورزی، دانشکده کشاورزی، دانشگاه تربیت مدرس، ایران
3- گروه میکروبیولوژی، دانشکده علوم زیستی، دانشگاه الزهرا، تهران، ایران.
چکیده:   (78 مشاهده)
هر ساله بخش قابل توجهی از برداشت سبزیجات به دلیل شرایط نامناسب بسته‌بندی از بین می‌رود که منجر به خسارات گسترده اقتصادی، امنیت غذایی و زیست‌محیطی می‌شود. بدون بسته‌بندی مناسب، محصولات تازه قبل از رسیدن به مصرف‌کنندگان در معرض فساد قرار می‌گیرند و منجر به ضایعات و خسارات مالی برای کشاورزان می‌شوند. فلفل دلمه‌ای به دلیل ارزش غذایی بالا، یک محصول محبوب و با ارزش تجاری است. محتوای فیتوشیمیایی آنها، از جمله فلاونوئیدها، کاروتنوئیدها و ویتامین C، به فواید سلامتی کمک می‌کند و تقاضای قوی مصرف‌کنندگان را به دنبال دارد. فلفل دلمه‌ای به اشکال مختلف از جمله کامل، ورقه شده و خشک مصرف می‌شود. این بررسی استراتژی‌های مختلفی را برای جلوگیری از فساد فلفل دلمه‌ای نشان می‌دهد، از جمله تیمارهای قبل و بعد از بسته‌بندی، مواد بسته‌بندی جدید، بسته‌بندی با اتمسفر اصلاح‌شده (MAP)، بسته‌بندی فعال، بسته‌بندی با عوامل ضدمیکروبی و پتانسیل فناوری نانو و پوشش‌های کیتوزان برای افزایش ماندگاری. این تکنیک‌ها نویدبخش افزایش ایمنی مواد غذایی و کاهش ضایعات در صنعت فلفل دلمه‌ای ایران هستند.
واژه‌های کلیدی: فلفل دلمه‌ای، ماندگاری فلفل دلمه‌ای، امنیت غذایی، بسته‌بندی طولانی مدت، بسته‌بندی سبزیجات
متن کامل [PDF 570 kb]   (39 دریافت)    
نوع مطالعه: مروری | موضوع مقاله: بسته بندی و انواع پوشش های در صنایع غذایی
دریافت: 1404/7/15 | ویرایش نهایی: 1404/8/26 | پذیرش: 1404/9/20 | انتشار: 1404/10/6
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