پایان نامه تأثیر کاربرد پس از برداشت ژل آلوئه ورا و تیمار آب گرم بر ماندگاری و خواص کیفی میوه انگور رقم بی دانه سفید

فهرست:

فصل 1- مقدمه و کلیات 1

1-1-     اهمیت مصرف میوه‌ها در تأمین سلامتی انسان .. 1

1-2-     رده بندی و مشخصات گیاه شناسی انگور 2

1-2-1-     زیر جنس موسکادینه . 3

1-2-2-     زیر جنس اوی ویتیس .... 4

1-2-2-1-  گونه‌های وحشی آمریکایی 4

1-2-2-2-  گونه‌های وحشی آسیایی 4

1-2-2-3-  گونه‌های وحشی اروپایی    5

1-3-     گیاه شناسی میوه انگور 5

1-4-     ارزش غذایی و ترکیبات داخلی میوه انگور 6

1-5-     ارزش اقتصادی انگور 7

1-6-     مشخصات انگور رقم بیدانه سفید 9

1-7-     اثرات پوشش‌های خوراکی در محصول برداشت شده 10

1-8-     مقدمه‌ای بر تیمار گرمایی و کاربرد آن در تکنولوژی پس از برداشت 11

1-9-     اهمیت موضوع . 13

فصل 2-     بررسی منابع 15

2-1-     پوششهای خوراکی 15

2-2-     نقش پوشش‌ها در عمر پس از برداشت میوه‌ها 16

2-3-     ژل آلوئه ورا 17

2-3-1-     مشخصات گیاه شناسی آلوئه ورا 17

2-3-2-     تاریخچه استفاده از آلوئه ورا 19

2-3-3-     خواص داروئی ژل آلوئه ورا 19

2-3-4-     ترکیبات ژل آلوئه ورا 20

2-3-4-1-  ویتامین‌ها ................................................... 20

2-3-4-2-  آنزیم‌ها ..................................................... 20

2-3-4-3-  ترکیبات معدنی و قندها 20

2-3-4-4-  ساپونین‌ها ................................ 21

2-3-4-5-  سالیسیلیک اسید ..........................  21

2-3-4-6-   آمینواسیدها .................................................... 21

2-3-5-     اثرات ژل آلوئه ورا به عنوان پوشش خوراکی میوه‌ها 21

2-3-6-      تأثیر ژل آلوئه ورا بر خواص کیفی محصولات باغی برداشته شده 23

2-3-6-1-   تاثیر بر تنفس و میزان تولید اتیلن میوه 23

2-3-6-2-   تاثیر بر نرم شدگی و سفتی میوه 24

2-3-6-3-   تأثیر بر محتوای مواد جامد محلول و اسیدهای آلی میوه 25

2-3-6-4-   جلوگیری از کاهش وزن میوه 26

2-3-6-5-   تأثیر بر رنگ میوه ...................... 27

2-3-6-6-   تأثیر بر ماندگاری و عمر قفسه ای میوه‌ها 27

2-3-6-7-   فعالیتهای ضد قارچی و میکروب کشی ژل آلوئه ورا 28

2-3-6-8-   اثر بر اسید آسکوربیک و آنتی اکسیدان کل .. 29

2-4-     تیمارهای گرمایی .. 30

2-4-1-     پاسخ میوه‌ها به تاثیر تیمارهای گرمایی 30

2-4-2-     روشهای اعمال تیمار گرمایی 31

2-4-3-     تأثیر تیمارهای گرمایی بر خواص کیفی محصولات باغی 31

2-4-3-1-  تأثیر تیمار گرمایی بر کاهش وزن میوه 31

2-4-3-2-  تأثیر تیمار گرمایی در کاهش آسیبهای سرمایی 32

2-4-3-3-  تاثیر تیمارهای گرمایی بر کاهش پوسیدگی .. 35

2-4-3-4-  تاثیر بر تنفس و میزان تولید اتیلن میوه 39

2-4-3-5-  تیمار گرمایی برای کنترل حشرات و آفات انباری .. 40

2-4-3-6-   تاثیر تیمار گرمایی در جلوگیری از آسیب اکسیداتیو در گیاهان .. 41

2-4-3-7-  تاثیر تیمار گرمایی بر رسیدن محصول 42

فصل 3-    مواد و روش‌ها 43

3-1-     تهیه میوه  43

3-2-     طرح آزمایشی 44

3-3-     تهیه ژل آلوئه ورا 44

3-4-     تیمار میوه‌ها با ژل آلوئه ورا 44

3-5-     تیمار میوه‌ها با آب گرم . 45

3-6-     تیمار میوه‌ها با آب گرم و ژل آلوئه ورا 45

3-7-     آزمون‌های کیفی میوه 45

3-7-1-     تعیین وضعیت ظاهری و بازارپسندی .. 46

3-7-2-     اندازه‌گیری pH آب میوه 46

3-7-3-     اندازه‌گیری میزان اسید آسکوربیک (ویتامین ث) 46

3-7-4-     اندازه‌گیری مواد جامد قابل حل کل عصاره میوه (TSS) 47

3-7-5-     اندازه‌گیری اسیدهای قابل تیتراسیون (TA) 47

3-7-6-      اندازه‌گیری درصد کاهش وزن 48

3-7-7-     اندازه‌گیری محتوای فنل کل 49

3-7-7-1-  تهیه محلول کربنات سدیم . 49

3-7-7-2-  رسم منحنی استاندارد اسید گالیک ... 49

3-7-7-3-  نحوه تهیه بافر فسفات .. 50

3-7-8-     اندازه‌گیری فعالیت پلی فنل اکسیداز (PPO) 51

3-7-9-     اندازه‌گیری میزان آلودگی قارچی و پوسیدگی 51

3-7-10-   اندازه‌گیری میزان فعالیت آنزیم کاتالاز 52

3-7-10-1-   نحوه تهیه بافر فسفات      53

3-7-11-   تعیین میزان فعالیت آنتی اکسیدان کل عصاره میوه 53

3-7-12-   اندازه‌گیری فعالیت آنزیم گایاکول پراکسیداز (GPX) 54

3-7-13-   اندازه‌گیری میزان ریزش حبه‌ها 55

3-7-14-   اندازه‌گیری میزان چروکیدگی حبه‌ها 55

3-7-15-   اندازه‌گیری میزان ترکیدگی، قهوه‌ای شدن حبه‌ها و تغییر رنگ چوب خوشه‌ها 55

3-7-16-    اندازه‌گیری رنگ میوه 55

3-7-16-1- نسبت a/b ............................  56

3-7-16-2- مقدار شاخص کروما 56

3-7-16-3- مقدار شاخص زاویه هیو   57

3-8-     تجزیه و تحلیل داده‌‌ها 57

فصل 4-     نتایج    58

4-1-     مواد جامد محلول (TSS) 61

4-2-     pH آب میوه 63

4-3-     اسیدهای قابل تیتراسیون 65

4-4-     محتوای فنل کل 68

4-5-     اسید آسکوربیک (ویتامین‌ ث) 70

4-6-     پلی فنل اکسیداز ( (PPO... 73

4-7-     محتوای آنتی اکسیدان کل .. 76

4-8-     فعالیت آنزیم کاتالاز (CAT) 79

4-9-     فعالیت آنزیم گایاکول پراکسیداز (GPX) 82

4-10-   شاخص پوسیدگی 85

4-11-   وضعیت ظاهری و بازارپسندی میوه‌ها 88

4-12-   ریزش حبه‌ها 91

4-13-   چروکیدگی حبه‌ها 94

4-14-   میزان ترکیدگی، قهوه‌ای شدن حبه‌ها و تغییر رنگ چوب خوشه‌ها 97

4-15-   کاهش وزن    100

4-16-   شاخص‌های رنگ میوه 103

فصل 5-     بحث     106

5-1-     مواد جامد محلول،  pHو اسیدهای آلی میوه 106

5-2-     محتوای فنل کل 109

5-3-     اسید آسکوربیک و محتوای آنتی اکسیدان کل 110

5-4-     آنزیمهای کاتالاز و پراکسیداز 114

5-5-     کیفیت ظاهری خوشه و حبه‌ها 116

5-6-     پلی فنل اکسیداز 118

5-7-     کاهش وزن 121

5-8-     نتیجه گیری کلی 123

5-9-     پیشنهادها 124

     منابع مورد استفاده ...........................................................................................................................................................126

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