پایان نامه اثر برخی ترکیبات بازدارنده‌ی قهوه‌ ای شدن آنزیمی در حفظ کیفیت و افزایش عمر انباری میوه‌ ی ازگیل ژاپنی (Eriobotrya japonica)

فهرست:

چکیده......................................................................................................................................................................................... 1

فصل اول: مقدمه.................................................................................................................................................................... 2

1-1- خاستگاه و تاریخچه ازگیل ژاپنی.. 4

1-2- مشخصات گیاه‌شناسی.. 4

1-3- ازدیاد ازگیل ژاپنی.. 5

1-4- نیازهای خاکی و اقلیمی.. 5

1-5- ارزش غذایی و دارویی ازگیل ژاپنی.. 5

1-6- ارقام ازگیل ژاپنی.. 7

1-7- اهمیت اقتصادی.. 7

1-8- بیان مسئله و اهداف تحقیق.. 10

فصل دوم: بررسی منابع...................................................................................................................................................... 11

2-1- مشکلات پس از برداشت ازگیل ژاپنی.. 12

2-2- قهوه‌ای شدن آنزیمی.. 12

2-2-1- ترکیبات فنلی.. 13

2-2-2- نقش پلی‌فنل‌اکسیداز در قهوه‌ای شدن آنزیمی.. 14

2-2-3- روش‌های کنترل قهوه‌ای شدن آنزیمی.. 16

2-2-3-1- عوامل ضد قهوه‌ای شدن آنزیمی.. 17

2-2-3-2- انبارداری سرد و تیمار حرارتی.. 20

2-2-3-3- بسته‌بندی و اصلاح شرایط اتمسفری.. 21

2-2-3-4- مواد خوراکی پوشاننده. 22

2-2-3-5- تیمار با فشار بالای هیدرواستاتیک... 23

2-2-3-6- پرتوافکنی گاما 24

2-3- اتلاف آب و کاهش وزن محصولات.. 24

2-4- معرفی ترکیبات بکار رفته در آزمایش و سوابق تحقیق.. 25

2-4-1- اسید آسکوربیک (AA) 25

2-4-2- اسید سیتریک (CA) 27

2-4-3- هگزامتافسفات سدیم (NaHMP) 27

فصل سوم: مواد و روش‌ها................................................................................................................................................... 29

3-1- مواد گیاهی.. 30

3-2- نوع طرح آزمایشی.. 30

3-3- نحوه‌ی اعمال تیمارها 30

3-4- شرایط نگهداری نمونه‌ها 31

3-5- ارزیابی صفات.. 32

3-5-1- کاهش وزن. 32

3-5-2- شاخص قهوه‌ای شدن. 32

3-5-3- مواد جامد محلول (TSS) 33

3-5-4- اسید قابل تیتر (TA) 33

3-5-5- نسبت قند به اسید (TSS/TA) 34

3-5-6- ویتامین ث.. 34

3-5-6-1- تهیه محلول DIP.. 35

3-5-6-2- تهیه محلول استاندارد. 35

3-5-6-3- محاسبه ویتامین ث.. 35

3-5-7- اندازه‌گیری فنل ­کل، فلاونوئید کل و ظرفیت آنتی­اکسیدانی.. 35

3-5-7-1- استخراج عصاره‌ی میوه‌ها 35

3-5-7-2- فنل ­کل.. 36

3-5-7-3- فلاونوئید کل.. 37

3-5-7-4- ظرفیت آنتی­اکسیدانی.. 38

3-6- تجزیه و تحلیل داده­ها 39

فصل چهارم: نتایج و بحث................................................................................................................................................. 40

4-1- کاهش وزن. 41

4-2- شاخص قهوه‌ای شدن. 45

4-3- مواد جامد محلول (TSS) 47

4-4- اسید قابل تیتر (TA) 48

4-5- نسبت قند به اسید (TSS/TA) 50

4-6-  ویتامین ث.. 51

4-7- فنل ­کل.. 52

4-8- فلاونوئید کل.. 54

4-9- ظرفیت آنتی­اکسیدانی.. 56

نتیجه­گیری کلی.. 59

پیشنهادها 60

ضمائم.......................................................................................................................................................................................61

منابع............................................

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