تاثير تيمارهاي كلسيمي بر عمر پس از برداشت ميوه فلفل دلمه اي رقم تورنتو

چكيده انگليسي :

68Effects of Calcium ascorbate Calcium chloride and Nano chelate calcium onpostharvest life of Sweet bell pepper Capsicum annum cv Torento Parvaneh Salek Parvaneh salek@yahoo com November19 2014 Department of Horticultural Science Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisor Prof Ali A Ramin aa ramin @cc iut ac irAbstractThe sweet bell pepper Capsicum annum is one of the most widely consumed fresh vegetable in theindustrialized world Due to high perishability of bell pepper it cannot be stored for long duration but by meansof postharvest technologies the somewhat can control their decay Calcium as an essential plant nutrient activelyparticipates in cell wall structure also as a secondary messenger that plays central role in regulate physiologicalfunction in fruits vegetables and flowers during postharvest life It seems calcium is good resources to preserveagricultural crops The current experiment was conducted to find the effect of calcium on postharvest life ofsweet bell pepper fruit cv Torento The first experiment was conducted to asses the age of storage life of sweetbell pepper using treatments of calcium choloride 1 1 5 2 calcium ascorbate 0 25 0 5 1 andnano chelate calcium 2 4 6 After treatment the fruits were presereved at an incubator with 8 C and90 for 35 days Then the fruits were gotten out each 7 days and were assesed to determine parameters such astitratable acid pH soluble solids vitamin C firmness and weight loss Antioxidant activity and total phenoliccompound were elucidated in 21 28 and 35 days of storage period The second experiment was done similar tothe first experiment for evaluating the shelf life except the fruit after treatment were kept in an incubator with18 C were tested at intervals of every 4 days and the activities of antioxidant enzymes such as proxidase POD catalase CAT and ascorbic acid oxidase AAO were elucidated in the fruits of experimental sets andthey were compared with that of control set in 15 and 25 days of storage period Both of experiments wereperformed as a split plot design in time in a complete randomized design with three replications The results offirst experiment showed that the lowest percentage of weight loss pH and total soluble solids the highestfirmness and titrable acidity was recorded by the NanoCa 6 The highest antioxidant activity was in CaCl2 2 treatment The highest content of total phenolic compound and the lowest content of cartenoeid was recorded byCaAsc1 Treatments have not significant effect on clorophyl content and vitamin C The results of secoudexperiment showed that the lowest percentage of weight loss the highest pH antioxidant activity clorophylcontent enzymatic activity of peroxidase and catalase was recorded by NanoCa6 treatment The lowestactivity of ascorbic acid oxidase enzyme was in CaCl2 2 treatment The highest firmness vitamin c totalphenolic compounds and the lowest TSS was in CaAsc1 treatment Treatments have not significant effect ontitrable acidity of sweet bell pepper fruits stored in 18 C According to the result of this study treated fruits with 1 calcium ascorbate 2 ofcalcium choloride and 6 of nano chelate calcium cause maintain fruit qualityproperties during both the storage conditions 18 C and 10 C Key Words bell pepper postharvest Calcium ascorbate Calcium chloride Nano chlateCalcium

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تاثير تيمارهاي كلسيمي بر عمر پس از برداشت ميوه فلفل دلمه اي رقم تورنتو

كلسيم آسكوربات , كلسيم كليريد , نانو كلسيم