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| Registros recuperados: 52 | |
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| Sandri,Delvio; Rinaldi,Maria M.; Ishizawa,Taís A.; Cunha,Ananda H. N.; Pacco,Honorato C.; Ferreira,Rafael B.. |
| ABSTRACT This paper aims at evaluating the shelf life of mini tomatoes (Lycopersicum esculentum Mill.) cultivar ‘Sweet Grape’, grown in hydroponics, and stored under environmental and refrigerated conditions inside different packages. We adopted a completely randomized design, in which treatments were combinations of storage conditions: environment (e) and refrigerated (r) with packaging: polyvinyl chloride film (PVC); low-density polyethylene (LDPE); biofilm of tomato fruit of Solanum lycocarpum A.St.-Hil (lobeira) (TFB); cassava starch biofilm (CSB); carnauba wax (Copernicia prunifera) (CW), and without packaging - control (C). Physicochemical and sensory tests were carried out at the beginning (day zero), and at 8, 19, and 33 days of storage (DS). Fruit... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lycopersicon esculentum Mill; Storage; Shelf life; Lifespan; Expiration; Expiry date. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162015000601093 |
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| Silva,Luana Cristina R da; Azevedo,Alcinei M; Pedrosa,Carlos E; Andrade Júnior,Valter C; Valadares,Nermy R; Araújo,Vanessa V de; Ferreira,Evander A. |
| ABSTRACT The selection of kale genotypes more resistant to dehydration is important, since this product is marketed fresh and characterized as perishable. For the post-harvest study, the adjustment of regression models is useful. However, when there are many treatments, it is difficult to identify the superior one through the graphical representation of the curves. In this sense, the model identity test groups the curves establishing genotypes that have statistically similar behavior. Thus, we aimed to select kale accesses for post-harvest dehydration using the model identity test. The accumulated loss of fresh matter of 22 kale genotypaes was evaluated, being 19 of the germplasm bank of the UFVJM and three commercial cultivars (COM). The model identity... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brassica oleracea var. acephala; Loss of fresh matter; Curve grouping; Shelf life; Conservation. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362020000400378 |
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| França,Christiane FM; Ribeiro,Welington S; Silva,Fernanda C; Costa,Lucas C; Rêgo,Elizanilda R; Finger,Fernando L. |
| Lettuce is a vegetable highly susceptible to water loss, which reduces its shelf life and increases the final cost to the consumer. The aim of this study was to evaluate the effects of hydrocooling on the postharvest shelf life of butter lettuce 'Vitória de Santo Antão'. The lettuce heads, after selection, were subjected to the following treatments: T1= hydrocooling followed by storage at 5°C in the cold chamber; T2= storage in the cold chamber at 5°C without hydrocooling; T3= hydrocooling followed by storage at 22°C and T4= storage at 22°C without hydrocooling. We determined the shelf life, leaves mass loss, chlorophyll content, relative water content, total soluble sugars content, reducing sugars, non-reducing sugars and starch. The data were analyzed in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactuca sativa; Cooling; Shelf life; Chlorophyll; Carbohydrates. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362015000300383 |
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| Simões,Adriano do N; Puiatti,Mário; Salomão,Luiz CC; Mosquim,Paulo R; Puschmann,Rolf. |
| The storage of minimally processed vegetables at low temperatures, in association with proper packaging, represents one of the available technological solutions to mitigate the variations that hinder the quality of final products during storage. We studied the physicochemical variations that occur straight after minimal processing, as well as those that occur during the storage of minimally processed and intact leaves of collard greens (Brassica oleracea var. acephala), stored in 50-µm thick polypropylene bags, with 810-μm diameter perforations. Leaves were stored for 15 and 9 days, at 5 and 10± 1ºC, respectively. There were losses of total chlorophyll, soluble sugars, starch, and soluble amino acids immediately after the minimal processing. The rates of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brassica oleraceae var. acephala; Minimal processing; Shelf life; Postharvest. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362010000100015 |
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| Buzin, Florence; Baudon, Violaine; Cardinal, Mireille; Barille, Laurent; Haure, Joel. |
| Due to the important economic activity of oyster production in France, microalgal toxic events represent a significant constraint for shellfish farmers who face closures of bivalve production-sites. The frequency of closures of 3 weeks or less represents half of the total closures along the French coasts. Cold storage could be a simple and affordable solution for temporary and short-term storage before commercialisation. A stock of marketable Pacific oyster Crassostrea gigas was therefore stored during 22 days in non-immersed conditions at 3 degrees C with 100% humidity. At the end of the experiment, the oyster mortality rate remained at a low level of less than 3.5%. The sensory attributes, odour, appearance, texture and flavour, did not show significant... |
| Tipo: Text |
Palavras-chave: Quality control; Refrigeration; Sensory evaluation; Shelf life; Shellfish. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00041/15245/12840.pdf |
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| Camejo, J.; Rodríguez, T.; García, A.; Aniely M´Boumba; Rodríguez, D.; García, H.; Fernández, A.. |
| Se valoró el uso de diferentes combinaciones de preservantes químicos en la elaboración de un producto untable no fermentado, con vistas a incrementar el tiempo de vida útil del mismo. Los preservantes utilizados fueron sorbato de potasio, ácido benzoico y ácido sórbico, estableciéndose las combinaciones posibles de dos conservantes, que no superara 0,1 % por combinación en el producto final. Se determinó el tiempo de vida útil del untable elaborado con cada combinación, mantenidos a 6 ± 2 ºC. El estudio se realizó siguiendo un diseño de muestreo parcialmente escalonado y tomando como rechazo la modificación de los atributos de calidades físico-químicas, microbiológicas y sensoriales. Se precisó que con las 3 combinaciones estudiadas se incrementó la... |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Preservatives; Benzoic acid; Sorbic acid; Sorbates. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5012 |
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| Santos, R.; Beldarraín, T.; Ramos, M.; Chang, L.; Martínez, C.; Bruselas, A.. |
| En este trabajo se emplearon lactato de sodio, metabisulfito de sodio, acetato de sodio y sorbato de potasio para la conservación de picadillo de carne de res. Se elaboró picadillo de res que se mezcló durante 5 a 10 min con los siguientes preservantes químicos: 1000 mg/kg de sorbato de potasio (Variante 2), 2 % de lactato de sodio más 0,3 % de acetato de sodio (Variante 3) y 450 mg/kg de SO2 adicionado como metabisulfito de sodio (Variante 4) y se hizo una variante control sin preservante añadido (Variante 1). Las masas elaboradas se embutieron en tripa impermeable de 80 mm. Los picadillos se almacenaron a dos rangos de temperatura: 0 a 5 °C y 8 a 10 °C. La caracterización de los picadillos arrojó que las 4 variantes tenían similar composición... |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Preservatives; Beef; Wrapping. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4894 |
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| García, M. A.. |
| El uso de películas y cubiertas de quitosana en vegetales constituye un método alternativo para su conservación y contribuye, además, a minimizar la contaminación ambiental debida a los desechos generados por el empleo de envases no biodegradables y el vertimiento a los mares de los desechos de la industria de mariscos. Se discuten algunas propiedades y aplicaciones de este biopolímero en la industria alimentaria. |
| Tipo: Journal Contribution |
Palavras-chave: Food; Shelf life; Reviews (literature). |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4724 |
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| Cepero, Y.; Beldarraín, T.; Bruselas, A.; Vergara, N.; Moya, Y.; Rodríguez, F.. |
| El objetivo del presente trabajo fue determinar la durabilidad de un producto cárnico fresco empleando cultivo iniciador. Se elaboraron butifarras frescas con y sin cultivo iniciador que se almacenaron a temperaturas entre 4 y 8 ºC. Se evaluaron las principales propiedades industriales de 4 cultivos iniciadores para seleccionar el cultivo iniciador. Se evaluó el proceso de fermentación de la carne a dos niveles para determinar la dosis de adición del cultivo. Se realizaron determinaciones físico-químicas, microbiológicas y sensoriales de los productos. Se seleccionó el cultivo iniciador Lactobacillus casei a 2 % para su uso como bioconservador en la butifarra fresca. La durabilidad de la butifarra fresca a temperaturas entre 4 y 8 ºC empleando... |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Fermentation; Sausages; Fermented product starters; Lactobacillus casei. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4845 |
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| Iñiguez, C.; Cardoso, F.; Suárez-Solíz, V.. |
| El objetivo del presente trabajo fue definir la vida útil de un queso tipo crema de alta humedad a partir de leche entera de búfala envasado en potes de polipropileno de 200 mL y conservado a la temperatura de 4 ºC. Para definir la durabilidad del producto se tomaron como criterio de rechazo, la evaluación sensorial y la calidad higiénica- sanitaria, como variables de control fueron consideradas el desarrollo de acidez y valor del pH. La estimación de la durabilidad se efectuó por el método gráfico para datos incompletos de fallo utilizando la distribución de Weibull. Se concluyó que alteraciones detectadas por los evaluadores en el olor y sabor resultaron la primera causa de deterioro. La vida útil del producto fue de 12 días. |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Refrigeration; Temperature; Cream cheese; Buffalo milk. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5008 |
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| Barrera, Y.; Real, E.; Ortega, O.. |
| El objetivo de este trabajo fue definir la tecnología para elaborar una leche fermentada de búfala con buena aceptación y adecuada viabilidad. Se estableció el efecto del cultivo asociado de bacterias probióticas de Lactobacillus acidophilus + Lactobacillus casei, sobre la capacidad de acidificación, firmeza y características sensoriales de una leche fermentada de limón con una proporción de 1,5 % de cada cultivo. Se tomó como control el yogurt de búfala elaborado con 3 % del cultivo tradicional. Fue determinada la capacidad acidificante del cultivo mixto en la leche, la composición físico-química del producto, viabilidad, calidad microbiológica, así como su durabilidad a 4 ± 2 °C. En cuanto a la capacidad acidificante del cultivo mixto no fueron... |
| Tipo: Journal Contribution |
Palavras-chave: Bacteria; Technology; Shelf life; Fermented milk; Lactobacillus casei; Lactobacillus acidophilus. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4844 |
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| Machado,Francisca Ligia de Castro; Alves,Ricardo Elesbão; Figueiredo,Raimundo Wilane. |
| The objective of this work was to determine the effects of postharvest application of 1-methylcyclopropene (1-MCP) and two calcium salts, applied individually or combined, on firmness and visual quality of fresh-cut muskmelon stored in air, for 18 days. Two sets of fruits, one of them exposed to 1-MCP at 300 nL L-1, were cut into cubes, dipped in deionized water, or in 1% Ca solutions as CaCl2, or in calcium amino acid chelate (Ca-chelate), placed in clamshell containers, and stored in air at 5±1ºC and 90±5% RH, for 18 days. The assay was conducted using an entirely randomized design, with three replications, in a split plot array. Evaluation of visual appearance, color, flesh firmness, total soluble solids, titratable acidity, and pH was performed right... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cucumis melo; Shelf life; Firmness; Quality; Storage. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2008000500003 |
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| Colombo,Ronan Carlos; Souza,Reginaldo Teodoro de; Cruz,Maria Aparecida da; Carvalho,Deived Uilian de; Koyama,Renata; Bilck,Ana Paula; Roberto,Sergio Ruffo. |
| Abstract: The objective of this work was to evaluate cold storage periods and postharvest longevity of the seedless table grape 'BRS Vitória' subjected to the application of the disease-resistance inducer acibenzolar-S-methyl (ASM). Bunches were treated or not with 1% ASM, placed individually in plastic clamshell trays and stored in a cold chamber at 2±1ºC, at a high relative humidity, for three periods (30, 45, and 60 days), followed by a 5-day period of shelf life in plastic clamshells, at 22±2ºC. After each storage period, gray mold (Botrytis cinerea) incidence was evaluated, and the physicochemical analysis was performed. A completely randomized design, with four replicates, was used in two 2x3 factorial arrangements: one evaluating ASM application and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Botrytis cinerea; Vitis; Disease-resistance inducer; Gray mold incidence; Postharvest conservation; Shelf life. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700809 |
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| Silva,Danieele Fabíola Pereira; Salomão,Luiz Carlos Chamhum; Siqueira,Dalmo Lopes de; Cecon,Paulo Roberto; Rocha,Aline. |
| The objective of this work was to evaluate the effects of KMnO4 on the extension of postharvest life of 'Sunrise Golden' papaya, stored under modified atmosphere and refrigeration. Fruit with up to 10% yellow peel were harvested in a commercial orchard in Linhares, state of Espírito Santo, Brazil. Sets of three fruit (unit mass of 289.9±18.5 g) were wrapped in low-density polyethylene films (28 ¼m thick) containing sachets of KMnO4 at 0, 0.5, 1, 1.5, and 2 g per bag. The bags were sealed and stored at 10.4±0.9°C and 90±5% relative humidity for 25 days. After this period, the fruit were removed from the bags and maintained at 21±0.8°C and 90±5% relative humidity until complete ripening. Four days after bag sealing, CO2 concentration stabilized in all... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carica papaya; Ethylene absorber; Modified atmosphere; Ripening; Shelf life; Storage. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009000700003 |
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| Venturini,Marcela Tonini; Santos,Leandro Ribeiro dos; Oliveira,Eder Jorge de. |
| Abstract:The objective of this work was to develop a scale to assess the severity of postharvest physiological deterioration (PPD) of cassava roots, and to validate this scale for accuracy and reproducibility estimates. A diagrammatic scale (0 to 100%) for the damaged roots was analyzed according to precision, accuracy, and reproducibility. Seven evaluators (four with experience and three without it) quantified the PPD severity, with or without the scale, considering 150 roots with different levels of PPD. Without and with the use of the scale, respectively, the inexperienced evaluators obtained coefficients of determination (R2) from 0.76 to 0.86 and 0.87 to 0.92, and the experienced evaluators obtained R2 from 0.90 to 0.96 and 0.96 to 0.97. The values of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta; Physiological processes; Shelf life; Subsistence crop; Tolerance. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2015000800658 |
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| Registros recuperados: 52 | |
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