پایان نامه تأثیر کاربرد ژل آلوئه ورا و کلرید کلسیم بر عمر انباری و خواص کیفی میوه هلو

فهرست:

فهرست مطالب....................................................................................................................................................................................

خلاصه.........................................................................................................................................................................................................

فصل اول.. 1

مقدمه. 1

1-1- مبدا و سابقه کاشت هلو. 2

1-2- رده بندی و مشخصات گیاه شناسی.. 2

1-3- وضعیت تولید هلو در جهان.. 3

1-4- برداشت و بازار رسانی.. 3

1-5- خصوصیات کیفی هلو و معیار های آن.. 4

1-6- شرایط مطلوب نگهداری هلو. 5

1-7- آسیب شناسی پس از برداشت هلو. 5

1-8- تاریخچه آلوئه ورا 6

1-9- خصوصیات گیاه شناسی گیاه آلوئه ورا 6

1-10- اندام های مورد استفاده گیاه آلوئه ورا 8

1-11- ژل آلوئه ورا 8

1-12- لزوم کاربرد تکنولوژی پس از برداشت برای نگهداری هلو. 10

فصل دوم. 13

بررسی منابع.. 13

2-1- کلسیم در فیزیولوژی محصول برداشت شده 13

2-2- نقش کلسیم در دیواره سلولی.. 13

2-3- نقش کلسیم در غشاهای سلولی.. 14

2-4- نقش کلسیم درتوسعه سلول و فرایند های داخلی.. 15

2-5- نقش کلسیم در تعادل کاتیون _ آنیون و تنظیم اسمزی.. 15

2-6- نقش کلسیم در میوه 16

2-7- نحوه نفوذ کلسیم به داخل میوه 17

2-8- عواملی که تجمع کلسیم را در میوه تحت تاثیر قرار می دهند. 17

2-9- محلول پاشی کلسیم.. 18

2-10- کاربرد کلسیم بعنوان راه مؤثر در افزایش عمر پس از برداشت محصولات باغ. 19

2-11- ژل آلوئه ورا 21

2-11-1- ژل آلوئه ورا به عنوان واکس پوششی.. 21

2-11-2- خاصیت قارچ کشی ژل آلوئه ورا 23

2-11-3- کاربرد ژل آلوئه ورا در پس از برداشت... 25

فصل سوم. 25

مواد و روشها 25

3-1- تهیه میوه 25

3-2- طرح آزمایشی.. 26

3-3- تهیه ژل آلوئه ورا 26

3-4- تیمار میوه ها با ژل آلوئه ورا 26

3-5- تیمار میوه ها با محلول کلرید کلسیم.. 26

3-6- تیمار میوه ها با محلول کلرید کلسیم و ژل آلوئه ورا 27

3-7- آزمون‌های کیفی میوه 27

3-7-1- تعیین سفتی بافت میوه 27

3-7-2- اندازه گیری pH آب میوه 27

3-7-3- اندازه‌گیری میزان اسید آسکوربیک (ویتامین ث) 27

3-7-3-1- تهیه محلول 025/0 درصد 2و6 دی کلروفنل ایندوفنل.. 28

3-7-3-2- تهیه اسید آسکوربیک استاندارد. 28

3-7-3-3- استخراج عصاره میوه 28

3-7-4- اندازه‌گیری مواد جامد قابل حل کل عصاره میوه (SSC) 29

3-7-5- اندازه‌گیری اسیدهای قابل تیتراسیون (TA) 29

3-7-6- اندازه گیری محتوای فنل کل.. 30

3-7-6-1- تهیه محلول کربنات سدیم.. 30

3-7-6-2- رسم منحنی استاندارد اسید گالیک... 31

3-7-7- تعیین میزان فعالیت آنتی اکسیدان کل عصاره میوه 32

3-7-8- اندازه گیری میزان فعالیت آنزیم کاتالاز 33

3-7-8-1- نحوه تهیه بافر فسفات: 34

3-7-9- اندازه گیری فعالیت پلی فنل اکسیداز(PPO) 34

3-7-10- تجزیه و تحلیل داده‌ها 35

فصل چهارم. 36

نتایج.. 36

4-1- pHآب میوه 37

4-2- مواد جامد محلول.. 39

4-3- اسیدهای قابل تیتراسیون.. 40

4-4- ویتامین ث(اسید آسکوربیک) 43

4-5- سفتی بافت میوه 46

4-6- فنل کل.. 49

4-7- ظرفیت آنتی اکسیدانی کل.. 53

4-8- آنزیم کاتالاز 56

4-9- آنزیم پلی فنل اکسیداز 60

فصل پنجم.. 64

بحث... 64

5-1- pHآب میوه 64

5-2- مواد جامد محلول(TSS ) 65

5-3- اسیدهای قابل تیتراسیون(TA ) 66

5-4- سفتی بافت میوه 67

5-5- ویتامین ث : 70

5-6- فنل کل میوه ها 72

5-7- ظرفیت آنتی اکسیدانی کل.. 73

5-8- آنزیم کاتالاز 74

5-9- آنزیم پلی فنل اکسیداز: 75

5-10- نتیجه گیری کلی.. 78

5-11- پیشنهادات... 79

 منابع.. 80

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