پایان نامه اثر تیمار های حلقه برداری و اتفن بر صفات کمی و کیفی انگور رقم 'ریش بابا قرمز'

فهرست:

فصل اول: مقدمه و کلیات

1-1- اهمیت محصولات کشاورزی در تأمین سلامتی انسان....................................................................................................................... 1

1-2-  منشا و تاریخچه انگور.............................................................................................................................................................................. 1

1-3- مشخصات گیاه شناسی انگور................................................................................................................................................................... 2

1-4- رقم ریش بابا قرمز...................................................................................................................................................................................... 2

1-5- ارزش غذایی و اهمیت اقتصادی انگور................................................................................................................................................... 2

1-6- میزان تولید انگور در جهان...................................................................................................................................................................... 4

1-7- سطح زیر کشت انگور در ایران................................................................................................................................................................ 4

1-8- آناتومی حبه انگور...................................................................................................................................................................................... 5

1-9- دوره های رشد و رسیدن انگور................................................................................................................................................................ 6

1-9-1- مرحله اول: رشد سریع حبه................................................................................................................................................................ 6

1-9-2- مرحله دوم: توقف در رشد حبه.......................................................................................................................................................... 7

1-9-3- مرحله سوم: رسیدن میوه.................................................................................................................................................................... 7

1-10- رسیدن انگور و معیار آن........................................................................................................................................................................ 7

1-11- هدف از انجام تحقیق.............................................................................................................................................................................. 8

فصل دوم: بررسی منابع

2- 1- اهمیت کاربرد تکنیک حلقه برداری و اتفن........................................................................................................................................ 9

2- 2- حلقه برداری............................................................................................................................................................................................ 10

2- 2- 1- نحوه حلقه برداری........................................................................................................................................................................... 11

2-2- 2- اهداف حلقه برداری.......................................................................................................................................................................... 12

2- 2- 2- 1-  افزایش تشکیل میوه............................................................................................................................................................... 12

صفحه                                                                          فهرست مطالب                                                                     عنوان

2- 2- 2- 2-  افزایش اندازه حبه................................................................................................................................................................... 12

2- 2- 2- 3-  زودرسی و رنگ گیری حبه ها............................................................................................................................................. 13

2- 2- 3- افزایش مواد فتوسنتزی در اثر حلقه برداری............................................................................................................................. 13

2- 2- 4- حلقه برداری و ترکیبات فنولی و آنتی اکسیدانی..................................................................................................................... 14

2- 2- 5-  اثرات تضعیف کنندگی حلقه برداری......................................................................................................................................... 15

2- 2- 6-  بستن قاعده شاخه های سبز سال جاری.................................................................................................................................. 15

2- 3- اسیدهای آلی در حبه انگور................................................................................................................................................................. 16

2- 3- 1- متابولیسم تارتاریک اسید.............................................................................................................................................................. 16

2- 3- 2- متابولیسم مالیک اسید................................................................................................................................................................... 17

2- 4- اتیلن و تاریخچه اتیلن در زیست شناسی گیاهی............................................................................................................................ 20

2- 4- 1-  اتیلن ................................................................................................................................................................................................ 21

2- 4- 2-  اتیلن و کیفیت میوه...................................................................................................................................................................... 21

2- 4- 3-  بیوسنتز اتیلن: مکانیسم و تنظیم............................................................................................................................................... 22

2- 4- 4-  مکانیسم سنتز اتیلن..................................................................................................................................................................... 22

2- 4- 5-  اثرات مفید اتیلن............................................................................................................................................................................ 24

2- 4- 6-  اثرات زیان آور اتیلن...................................................................................................................................................................... 25

2- 4- 7-  اثرات اتیلن روی ظاهر میوه......................................................................................................................................................... 25

2- 4- 8-  اثرات اتیلن روی بافت میوه......................................................................................................................................................... 25

2- 4- 9- تأثیر اتیلن روی عطر و طعم میوه................................................................................................................................................ 26

2- 4- 10-  اثرات اتیلن روی فنول کل و ظرفیت آنتی اکسیدانی......................................................................................................... 26

2- 5-  اتفن......................................................................................................................................................................................................... 27

صفحه                                                                          فهرست مطالب                                                                     عنوان

2- 6-  سنتز فلاونوئید در انگور....................................................................................................................................................................... 28

2- 6- 1-  تجمع فلاونوئیدها در حبه انگور.................................................................................................................................................. 29

2- 6- 2-  تجمع فلاونوئید در بذر انگور....................................................................................................................................................... 30

2- 6- 3-  مسیر بیوسنتز فلاونوئید در انگور .............................................................................................................................................. 31

فصل سوم: مواد و روش ها

3- 1- ماده گیاهی و تیمار حلقه برداری....................................................................................................................................................... 34

3- 2- تیمار اتفن................................................................................................................................................................................................ 34

3- 3- طرح آزمایشی......................................................................................................................................................................................... 34

3- 4- آزمون‌های کیفی میوه........................................................................................................................................................................... 35

3- 4-1- اندازه‌گیری مواد جامد قابل حل کل عصاره میوه (TSS)....................................................................................................... 35

3- 4-2- اندازه‌گیری اسیدهای قابل تیتراسیون (TA)............................................................................................................................. 35

3- 4-3- اندازه گیری ضریب رسیدگی میوه (TSS/TA)...................................................................................................................... 36

3- 4-4- اندازه گیری pH آب میوه.............................................................................................................................................................. 36

3- 4- 5- تعیین سفتی بافت میوه................................................................................................................................................................. 36

3- 4- 6- اندازه گیری رنگ میوه.................................................................................................................................................................... 37

3- 4- 7- اندازه گیری  محتوای فنل کل..................................................................................................................................................... 37

3- 4- 7- 1- تهیه محلول کربنات سدیم..................................................................................................................................................... 38

3- 4- 7- 2- رسم منحنی استاندارد اسید گالیک..................................................................................................................................... 38

3- 4- 8- تعیین میزان فعالیت آنتی اکسیدان کل عصاره میوه.............................................................................................................. 39

3- 4- 9- اندازه گیری ریزش حبه................................................................................................................................................................. 40

3- 4- 10- اندازه گیری طول و عرض خوشه.............................................................................................................................................. 40

صفحه                                                                          فهرست مطالب                                                                     عنوان

3- 4- 11- اندازه گیری وزن بیست حبه و خوشه..................................................................................................................................... 40

3- 5- تجزیه و تحلیل داده‌ها.......................................................................................................................................................................... 40

فصل چهارم: نتایج

4- 1- نتایج حلقه برداری و محلول پاشی اتفن و اثر متقابل آنها بر صفات کمی و کیفی اندازه گیری شده میوه انگور ریش بابا قرمز در زمان برداشت........................................................................................................................................................................................ 41

4- 2- مواد جامد محلول.................................................................................................................................................................................. 43

4- 3- اسیدهای قابل تیتراسیون.................................................................................................................................................................... 43

4- 4- ضریب رسیدگی میوه............................................................................................................................................................................ 44

4- 5- pH آب میوه.......................................................................................................................................................................................... 45

4- 6- طول خوشه.............................................................................................................................................................................................. 45

4- 7- عرض خوشه............................................................................................................................................................................................ 45

4- 8- وزن 20 حبه........................................................................................................................................................................................... 46

4- 9- وزن خوشه............................................................................................................................................................................................... 46

4- 10- ریزش حبه............................................................................................................................................................................................ 47

4- 11- سفتی بافت حبه...................................................................................................................................................................................48

4- 12- ترکیبات فنولی کل............................................................................................................................................................................. 49

4- 13- آنتی اکسیدان کل............................................................................................................................................................................... 49

4- 14- تغییرات رنگ میوه.............................................................................................................................................................................. 50

فصل پنجم: بحث

5- 1- مواد جامد محلول،اسیدیته کل، pH آب میوه و ضریب رسیدگی.............................................................................................. 53

5- 2- طول و عرض خوشه............................................................................................................................................................................... 55

صفحه                                                                          فهرست مطالب                                                                     عنوان

5- 3- وزن بیست حبه و خوشه...................................................................................................................................................................... 55

5- 4- ریزش حبه و سفتی بافت..................................................................................................................................................................... 56

5- 5- ترکیبات فنولی و آنتی اکسیدان کل................................................................................................................................................. 58

5- 6- رنگ میوه................................................................................................................................................................................................. 60

5- 7- نتیجه گیری کلی................................................................................................................................................................................... 62

پیشنهادات............................................................................................................................................................................................................ 63

فهرست منابع....................................................................................................................................................................................................... 

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