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  3. Effect of post-harvest application of aloe vera gel and hot water treatment on shelf life and quality properties of white seedless grapes.

Effect of post-harvest application of aloe vera gel and hot water treatment on shelf life and quality properties of white seedless grapes.

Number of pages: 162 File Format: word File Code: 32303
Year: 2013 University Degree: Master's degree Category: Agricultural Engineering
Tags/Keywords: Aloe vera gel - edible coating - Extraction of aloe vera gel - grape - Hot water treatment - Qualitative properties - Qualitative properties of fruit - the fruit - Total antioxidant - White seedless grapes
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  • Summary of Effect of post-harvest application of aloe vera gel and hot water treatment on shelf life and quality properties of white seedless grapes.

    Dissertation for Master's Degree in Agricultural Engineering

    Horticultural Sciences - Fruiting Orientation

    Abstract

    Grape is a non-degenerative fruit with low physiological activity and during the post-harvest period in storage and during transportation as well as marketing, it reduces water and Fungal infections, especially gray mold, are very sensitive. In the current study, the effect of hot water and aloe vera gel treatment at different levels on the shelf life and quality properties of white quince grape fruit during the storage period was studied. The research was carried out factorially based on a completely randomized design with 12 treatments (3x12 = 4), including aloe vera gel in 3 levels (zero, 25% and 33%) and hot water treatment in 4 levels (consisting of 3 levels of hot water with temperatures of 45, 50 and 55 degrees Celsius for one minute and normal water with a temperature of 22 degrees Celsius as a control treatment) and the measurements were carried out on three occasions (days 1, 15 and 30 (was carried out. The studied traits include the amount of soluble solids, pH of fruit juice, titratable acids, vitamin C, total phenol content, total antioxidant, activity level of polyphenol oxidase, catalase and guaiacol peroxidase enzymes, marketability, decay, drop rate of kernels, rate of shriveling of kernels, rate of bursting, browning of kernels and change of color of cluster wood, percentage of cluster weight loss and The results showed that the treatment of 50°C and 33% aloe vera gel significantly maintained the quality of grape fruit during post-harvest storage. fruit and improved the color quality of the fruit and kept the activity level of polyphenol oxidase enzyme at a low level and kept the activity level of catalase and guaiacol peroxidase enzymes at a high level. Also, the results showed that the mutual effects of hot water treatment, aloe vera gel and storage time did not have a significant effect on the TSS level of the fruit extract, and only their simple effects were significant. The results of this research showed that the use of hot water treatment and aloe vera gel coating can be introduced as an effective strategy and a suitable alternative to chemical treatments in the technology after harvesting the fruit of the White Quince cultivar. style="direction: rtl;"> 

    1-1- The importance of consuming fruits in providing human health

    There are three basic things to consider in human nutrition: First, that food should be able to satisfy the body's needs in terms of calories (in relation to physical activity) in terms of quantity and cause hunger. Second, the food should be qualitatively balanced, meaning that it provides sufficient amounts of proteins, vitamins, minerals, etc., the body may suffer from malnutrition due to the lack of any of them. Third: be healthy[1]. As an important group of foods, fruits and vegetables can help to achieve all three of the above goals, but it is clear that the importance of a particular vegetable or fruit depends on the special compounds in it. Fruits and vegetables are of particular importance as an important part of human food resources, and mankind has been using these products since the beginning of creation to provide part of its food. Today, the use of horticultural products in the diet has been widely considered. Researches of modern nutrition science have proven that consumption of fruits and vegetables prevents many common diseases. Therefore, in developed countries, people use more fruits and vegetables than animal products in their diet (Ethani Eshri and Zakai Khosrowshahi, 2017). Fruits and vegetables are the main source of essential nutrients for the body, which include vitamins A and C and folic acid. In addition, fruits and vegetables are rich in antioxidants such as carotenoids, polyphenols, and anthocyanins.In addition, fruits and vegetables are rich in antioxidants such as carotenoids, polyphenols, and anthocyanins, which help eliminate free radicals produced in the body that are associated with cardiovascular disease, Alzheimer's, and cancer (Paliyath et al., 2008). Grapes are not only a good source of dietary fiber but also rich in carbohydrates. In addition, grapes are a useful source of many minerals and vitamins of group B6, C, E and K. It also has antioxidant compounds in the form of phenolics in the skin and possibly the seeds (Yilmaz and Toledo, 2004).

    1-2-Classification and botanical characteristics of grapes

    Grape is a non-climacteric fruit with a low respiration rate that is cultivated in most tropical and subtropical regions. Grape cultivars are grouped based on color and the presence or absence of seeds in the cluster. Storage life is different among different cultivars and is strongly influenced by crop management, temperature management in the post-harvest stage, and susceptibility to decay. At the moment, Thomson Bidane grapes[2], Red Globe2 and Flame Sidles3 are the most important cultivars in the world (Christensen et al., 1995).

    Grape is a plant from the jujube order[3], genus Amplidaceae2, which is also called Sarmantaceae3 or Vitaceae4. This family includes 10 different genera, including Vitis 5, Cissus 6, Amplopsis 7, Parthenosis 8, etc., some of which are ornamental plants. Commercial grapes that are of interest in terms of nutrition belong to the genus Vitis, which in turn includes two subgenera that are different in terms of the number of chromosomes and are distinguished from each other. These two subgenera are: Muscadine 9 (containing 40 chromosomes) Vitis 10 (contains 38 chromosomes)

    Based on the many experiments that have been conducted between these two subgenus, it is not possible to have two veins in them (Jalili Marandi, 1389; Hekmati and Tafzali, 1391).

    1-2-1-muscadine subgenus

    from The most famous wild species of this subgenus, which have 40 chromosomes and are scattered in the Americas (Florida and Mexico), can be called Vitis rotundi folia11 and Vitis monsoniana12. The branches of these wild species are unbranched and do not have transverse plates at the nodes, their bark is also difficult to separate from the branch. The bunch of grapes of these species has few seeds (about 40 seeds) and the seeds fall after ripening. Unlike other wild species, the core of these grapes has transverse grooves. The flowers of these species are incomplete and are located on two different bases. They want a warm and humid climate and are difficult to propagate through grafting and cuttings, while their propagation is easily done by laying down the branch. One of the very good characteristics of these species is their excessive resistance to phylloxera [4], fungal diseases and nematodes (Hakmati and Tafzali, 2013). There are 38 numbers and it is very interesting in terms of design. This subgenus is divided into the following three categories according to its distribution area:

    1-2-2-1-American wild species

    These species are extremely important in terms of quality and quantity, and for this reason, a large number of these wild species have been imported and used in European countries in the past years. Unfortunately, the infection and sensitivity of a large number of these species to the phylloxera pest has caused a lot of damage in European vineyards, and for this reason, their entry into Europe has been prevented in recent years (Hakmati and Tafzali, 1391). But since they have not been accurately identified so far, they are considered unknown and unimportant according to Mokari researchers (Hakmati and Tafzali, 2013).

  • Contents & References of Effect of post-harvest application of aloe vera gel and hot water treatment on shelf life and quality properties of white seedless grapes.

    List:

    Chapter 1- Introduction and Generalities 1

    1-1- The importance of consuming fruits in providing human health. 1

    1-2- Classification and botanical characteristics of grapes 2

    1-2-1- Muscadine subgenus. 3

    1-2-2- Subgenus Ovi Vitis. 4

    1-2-2-1- American wild species 4

    1-2-2-2- Asian wild species 4

    1-2-2-3- European wild species 5

    1-3- Botany of grape fruit 5

    1-4-     Nutritional value and internal compounds of grape fruit 6

    1-5-     Economic value of grapes 7

    1-6-     Characteristics of white quince variety grapes 9

    1-7-     Effects of edible coatings on the harvested product 10

    1-8-     An introduction to heat treatment and its application in post-harvest technology 11

    1-9-     Importance of the topic. 13

    Chapter 2- Review of sources 15

    2-1- Edible coatings 15

    2-2- The role of coatings in the life of fruits after harvesting 16

    2-3- Aloe vera gel 17

    2-3-1- Botanical characteristics of aloe vera 17

    2-3-2-    The history of aloe vera use 19

    2-3-3- Medicinal properties of aloe vera gel 19

    2-3-4-    Ingredients of aloe vera gel 20

    2-3-4-1- vitamins. 20

    2-3-4-2- Enzymes. 20

    2-3-4-3-mineral compounds and sugars 20

    2-3-4-4- saponins. 21

    2-3-4-5-salicylic acid.  21

    2-3-4-6- Amino acids. 21

    2-3-5-     Effects of aloe vera gel as an edible coating of fruits 21

    2-3-6-     Effect of aloe vera gel on quality properties of harvested garden products 23

    2-3-6-1-   Effect on fruit respiration and ethylene production rate 23

    2-3-6-2-   Effect on softening and firmness of fruit 24

    2-3-6-3- The effect on the content of soluble solids and organic acids of the fruit 25

    2-3-6-4- Preventing the weight loss of the fruit 26

    2-3-6-5- The effect on the color of the fruit. 27

    2-3-6-6- Effect on shelf life and shelf life of fruits 27

    2-3-6-7- Antifungal and germicidal activities of aloe vera gel 28

    2-3-6-8- Effect on ascorbic acid and total antioxidant. 29

    2-4- Heat treatments. 30

    2-4-1- The response of fruits to the effect of heat treatments 30

    2-4-2- Methods of applying heat treatment 31

    2-4-3- The effect of heat treatments on the quality properties of garden products 31

    2-4-3-1- The effect of heat treatment on fruit weight loss 31

    2-4-3-2- The effect of heat treatment on reducing cold damage 32

    2-4-3-3- The effect of heat treatment on reducing caries. 35

    2-4-3-4- Effect on respiration and fruit ethylene production rate 39

    2-4-3-5- Heat treatment to control insects and warehouse pests. 40

    2-4-3-6- The effect of heat treatment in preventing oxidative damage in plants. 41

    2-4-3-7- Effect of heat treatment on product ripening 42

    Chapter 3- Materials and methods 43

    3-1- Fruit preparation 43

    3-2- Experimental design 44

    3-3- Preparation of aloe vera gel 44

    3-4- Treatment Fruits with aloe vera gel 44

    3-5- Fruits treatment with hot water. 45

    3-6- Treating fruits with hot water and aloe vera gel 45

    3-7- Fruit quality tests 45

    3-7-1- Determining appearance and marketability. 46

    3-7-2- Measuring the pH of fruit juice 46

    3-7-3- Measuring the amount of ascorbic acid (vitamin C) 46

    3-7-4- Measuring the total soluble solids of fruit extract (TSS) 47

    3-7-5- Measuring titratable acids (TA) 47

    3-7-6- Measurement of weight loss percentage 48

    3-7-7- Measurement of total phenol content 49

    3-7-7-1- Preparation of sodium carbonate solution. 49

    3-7-7-2- Draw the standard curve of gallic acid. 49

    3-7-7-3- How to prepare phosphate buffer. 50

    3-7-8- Measurement of polyphenol oxidase (PPO) activity 51

    3-7-9- Measurement of fungal contamination and decay 51

    3-7-10- Measurement of catalase enzyme activity 52

    3-7-10-1- How to prepare phosphate buffer 53

    3-7-11- Determining the antioxidant activity of the total fruit extract 53

    3-7-12- Measuring the activity of guaiacol peroxidase (GPX) enzyme 54

    3-7-13  50

    3-7-8- Measurement of polyphenol oxidase (PPO) activity 51

    3-7-9- Measurement of fungal contamination and decay 51

    3-7-10- Measurement of catalase enzyme activity 52

    3-7-10-1- How to prepare phosphate buffer 53

    3-7-11- Determining the antioxidant activity of the total fruit extract 53

    3-7-12- Measuring the activity of guaiacol peroxidase (GPX) enzyme 54

    3-7-13- Measuring the amount of pods falling 55

    3-7-14- Measuring the amount of shriveling of pods 55

    3-7-15- Measuring the amount of bursting, browning of the pods and changing the color of the wood of the clusters 55

    3-7-16- Measuring the color of the fruit 55

    3-7-16-1- a/b ratio.  56

    3-7-16-2- Chroma index value 56

    3-7-16-3- Hue angle index value 57

    3-8- Data analysis 57

    Chapter 4- Results 58

    4-1-     Soluble solids (TSS) 61

    4-2- pH of fruit juice 63

    4-3- Titratable acids 65

    4-4- Total phenol content 68

    4-5- Ascorbic acid (vitamin C) 70

    4-6- Polyphenol oxidase (PPO. 73

    4-7- Total antioxidant content. 76

    4-8- Catalase (CAT) enzyme activity 79

    4-9- Guayacol peroxidase (GPX) enzyme activity 82

    4-10- Rot index 85

    4-11- Appearance and marketability of fruits 88

    4-12- Dropping of pods 91

    4-13- The shriveling of pods 94

    4-14- The rate of bursting, browning of pods and the change in the color of the wood of the clusters 97

    4-15- Weight loss 100

    4-16- Fruit color indicators 103

    Chapter 5- Discussion 106

    5-1- Soluble solids, pH and fruit organic acids 106

    5-2- Total phenol content 109

    5-3- Ascorbic acid and total antioxidant content 110

    5-4- Catalase and peroxidase enzymes 114

    5-5-     Cluster appearance quality and Pills 116

    5-6-     Polyphenol oxidase 118

    5-7-     Weight loss 121

    5-8-     General conclusion 123

    5-9-     Suggestions 124

        Resources used

    Source:

    Ashni Ashari, M. and Zakai Khosrowshahi, M. R. (1387 A). Post-harvest physiology and technology. Hamedan University Press.

    Athni Ashari, M. and Zakai Khosrowshahi, M. R. (1387 B). Polyamines and horticultural science. Hamadan University Press, 188 p. Asghari, M. (1379). Determining the effects of harvesting time, hot water treatment, low storage temperature and the use of polyethylene covers on storage life and quantitative and qualitative traits of Iranian melon fruit (Samsori Varamin number). Horticulture Master's Thesis, Faculty of Agriculture, University of Tehran, 157 p.

    Asghari, M. (1385). The effect of using salicylic acid on antioxidant activity, ethylene production and aging process, fungal contamination and some quality traits of Selva variety strawberry fruit. Doctoral thesis, Faculty of Agriculture, University of Tehran, 171 p. Jalili Marandi, R. (1388). Cultivation of fruits of temperate regions. Urmia University Jihad Publications. Jalili-Marandi, R. (2004). Post-harvest physiology (moving and storing fruits, vegetables and ornamental plants). Second edition. Urmia University Jihad Publications, 276 p. Jalili Marandi, R. (1389). Small fruits. Third edition. Academic Jihad Publications, West Azarbaijan Division, 297 pp. Hatami, M., Kalantari, S. and Delshad, M. (2011). The effect of hot water post-harvest treatment and storage temperature conditions on green ripe tomato fruit. Horticultural Sciences of Iran: Volume 43, Number 2, 113-123.

    Hakmati, J. and Tafzali, A. (2011). Scientific and practical grape horticulture. Iranian Agricultural Science, 280 p. 2016. Investigating the effects of sodium chloride and sulfur dioxide gas during storage of Fakhri Shahroudi and Bidane raisin varieties in cold storage. Master's thesis in horticultural sciences, Faculty of Agriculture, University of Tehran. Rahmi, M. (1384). Post-harvest physiology (an introduction to the physiology and handling of fruits, vegetables and ornamental plants). (Author: Willis McGlasson Graham and Joyce). Third edition. Shiraz University Press, 437 p. Rezaei, B., Jaimand, K. and Mozaffarian, and (1375). Knowledge of patience plant and its medicinal and chemical compounds. Research Institute of Forests and Pastures of the Country, 14-29.

    Ranjbar, H., Hasanpour, M., Sarcheshme, M., Sami-zadeh Lahiji, H. and Bani Asadi, A. (1386). Investigating the effect of calcium chloride, hot water and polyethylene coating treatments on the storage life and quality of pomegranate fruit (Meles Saveh number). Iranian Food Science and Industry Quarterly, Volume 4, Number Two.

    Shah Beyk, M. (1382). Investigating the sensitivity of Page, Anshu and Yunsi tangerines to heat treatment and the effects of fungicides and polyethylene coating on the control of penicillium diseases. Agricultural Engineering Research Journal.

Effect of post-harvest application of aloe vera gel and hot water treatment on shelf life and quality properties of white seedless grapes.
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