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| Registros recuperados: 38 | |
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| Pérez Prado, José Adán. |
| El plátano es el frutal en segundo lugar en importancia económica en México, el 95% se destina al consumo nacional y el 5% restante a la exportación. No obstante, las pérdidas por manejo postcosecha justifican buscar métodos para conservarlo. El plátano presenta cambios en volumen debido al intercambio de calor y masa, por lo que decrece su superficie bajo la contracción de los tejidos por pérdida parcial de agua. En consecuencia, todos los parámetros que dependen de cambios de dimensión interna y externa, requieren del uso de modelos de simulación mediante curvas de secado que nos permitan describir dicho comportamiento en los alimentos. Por lo anterior, el presente trabajo presenta una serie de modelos de regresión (exponencial, lineal, logarítmico y... |
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Palavras-chave: Acido cítrico; Enzimas; Obscurecimiento; Harina; Madurez; Citric acid; Enzyme; Darkening; Flour; Ripening; Maestría Tecnológica; Agroindustria. |
| Ano: 2010 |
URL: http://hdl.handle.net/10521/331 |
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| Coelho,Silvia R. M.; Werner,Simone S.; Poncio,Anna P.; Ferreira,Letícia; Nóbrega,Lúcia H. P.. |
| Banana is the most consumed fruit in the world and Brazil is the second largest producer. Despite its global position, Brazil has an average of 40% losses during the post-harvest period. So, this experiment aimed at evaluating the efficiency of post-harvest treatments to improve the storage of banana cultivars cv. 'Prata', 'Maçã' and 'Nanica'. The fruits were acquired at CEASA with green peel, and were submitted to six different treatments: T- immersion in drinking water for 3 minutes (control), H3 - hot water (50 °C for 3 minutes), H8 - hot water (50 °C for 8 minutes), HP - immersion in hypochlorite 0.2% for 3 minutes, OS - immersion in soybean oil 10% for 3 minutes, and OM - immersion in mineral oil 10% for 3 minutes. The fruits were stored at room... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Post-harvest loss; Ripening; Musa sp. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162011000400011 |
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| 堀川, 実加; 小嶋, 道之; Horikawa, Mika; Kojima, Michiyuki. |
| ゴールデンベリーに含まれるイノシトールおよびビタミンEの含量は黄色や赤色ミニトマトのそれらよりも高かった。また、ゴールデンベリーのビタミンC含量は、赤色ミニトマトのそれよりも高く、還元力も高かった。ゴールデンベリー果実の登熟に従い、総クロロフィル量は減少したが、総カロテン、イノシトール、ビタミンEなど他の成分含量はすべて増加し、還元力や抗酸化活性も増大した。ゴールデンベリーの特徴的成分であるイノシトール量およびビタミンE量と 果実のa*値(赤味度)との間には、高い正の相関が認められた。これらの結果は、ゴールデンベリー果実のa*値は、登熟過程におけるこれらの成分量を推測する指標になることを示唆している。 The content of inositol and vitamin E included in Golden berry was higher than them of yellow and red mini-tomato. Also, vitamin C content and reduction activity of Golden berry were higher than that of red mini tomato. Quantity of total chlorophyll decreased Golden berry as ripening up, however other ingredient contents such as total carotene, inositol, vitamin E, reduction activity and antioxidant activity increased. Multiple correlation between inositol... |
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Palavras-chave: Physalis peruviana L.; ゴールデンベリー; 登熟; イノシトール; ビタミンE; Golden berry; Ripening; Inositol; Vitamin E. |
| Ano: 2013 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3811 |
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| Hernández, A.; de Hombre, R.; Díaz, J. A.. |
| Este trabajo tuvo como objetivo determinar el comportamiento del perfil de textura en el queso cubano Patagrás durante su maduración y la influencia que ejercen su tamaño y la temperatura de maduración en dichas propiedades. Se utilizaron quesos de forma cilíndrica de 4 y 10 kg de peso. Los quesos se maduraron a 10 ± 1 ºC y 14 ± 1 ºC y se tomaron muestras a los 30, 60 y 90 días de maduración, para analizar el perfil de textura con el texturómetro INSTRON. Se concluyó que durante la maduración del queso aumentan la dureza y la fragilidad, mientras que disminuyen la elasticidad y la cohesividad. Para los quesos de 10 kg no se recomienda realizar el proceso a la temperatura de maduración de 10 ± 1 ºC, ya que sus propiedades texturales no alcanzan valores... |
| Tipo: Journal Contribution |
Palavras-chave: Temperature; Textural soil types; Ripening. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4875 |
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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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| Yang,FW; Feng,XQ. |
| Abscisic acid (ABA) plays a series of significant physiology roles in higher plants including but not limited to promote bud and seed dormancy, accelerate foliage fall, induce stomatal closure, inhibit growth and enhance resistance. Recently, it has been revealed that ABA also has an important regulator role in the growth, development and ripening of fruit. In higher plants ABA is produced from an indirect pathway from the cleavage products of carotenoids. The accumulation of endogenous ABA levels in plants is a dynamic balance controlled by the processes of biosynthesis and catabolism, through the regulation of key ABA biosynthetic gene and enzyme activities. It has been hypothesized that ABA levels could be part of the signal that trigger fruit ripening,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Abscisic acid (ABA); Biosynthesis; Catabolism; Regulation; Fruit; Ripening. |
| Ano: 2015 |
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-56572015000200025 |
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| Balois-Morales,Rosendo; Jiménez-Zurita,José Orlando; Alia-Tejacal,Irán; López-Guzmán,Graciela Guadalupe; Palomino-Hermosillo,Yolotzin Apatzingán; Sánchez-Herrera,Leticia Mónica. |
| Abstract The changes in concentration of vitamin C, enzymatic and antioxidant activity during the ripening of two soursop selections (G1 and G2) at room temperature (22 ºC) and refrigeration (15 ºC) with an HR 85% were evaluated. The content of soluble protein, the activity of catalase (CAT), superoxide dismutase (SOD), peroxidase (POD), the concentration of vitamin C, as well as the antioxidant activity was evaluated by DPPH, ABTS and FRAP methods. The initial soluble protein concentration of the G1 and G2 selections diminished at 22 and 15 °C during ripening. Fruits stored at 22 °C showed the highest CAT activity. The maximum activity of SOD was recorded on the sixth and fourth day in fruits stored at 22 and 15 ºC, respectively. Fruits stored at 22 °C... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Annona muricata; Ripening; Enzymatic activity; Antioxidant activity; Refrigeration. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100303 |
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| MARTIN,MARIUCCIA SCHLICHTING DE; STEFFENS,CRISTIANO ANDRÉ; AMARANTE,CASSANDRO VIDAL TALAMINI DO; BRACKMANN,AURI; RODRIGUES,MARÍLIA FARIAS; SOETHE,CRISTINA. |
| ABSTRACT The storage of ‘Rocha’ pears under controlled atmosphere (CA) preserves fruit quality for long periods. However, inadequate CA conditions might impair ripening and lead to flesh browning. This research was carried out to assess the effects of CA with ultra-low (ULO), and low O2 (LO) associated with different CO2 levels on ripening and occurrence of flesh browning in ‘Rocha’ pears. Treatments evaluated were: pO2 = 0.5 kPa (ULO) and pCO2 < 0.03 kPa; pO2 = 1.0 kPa (LO) and pCO2 < 0.03 kPa; pO2 = 1.0 kPa and pCO2 = 1.0 kPa; pO2 = 1.0 kPa and pCO2 = 2.0 kPa; and pO2 = 1.0 kPa and pCO2 = 3.0 kPa. A completely randomized experimental design was used, with four replicates. Fruits were harvested in Vacaria, RS, and stored under five CA conditions... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pyrus communis; Flesh browning; Physiological disorder; Ripening; Texture. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000500301 |
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| DINIZ,GUIOMAR ALMEIDA SOUSA; ARAÚJO NETO,SEBASTIÃO ELVIRO DE; NOVALLI,DHEIMY DA SILVA; NOGUEIRA,NOHELENE THANDARA; SILVA,IRENE FERRO DA. |
| ABSTRACT The aim of this study was to characterize and determine the quality index and the harvest maturity of Eugenia cibrata fruits. Fruits were harvested at 39, 41 and 43 days after sprouting and selected by the larger size. Fruits ripened on the plant until complete abscissions were considered standard for determining the quality index after harvest. Samples were analyzed at harvest day and at two days of storage at temperature of 26 ± 2 ° C and relative humidity of 85-90%. The following items were evaluated: firmness, number of seeds, longitudinal and transversal diameter, shape index, weight of seeds, pulp and fruit, titratable acidity (TA ), soluble solids (SS), ascorbic acid, TA / SS ratio and pulp yield. The experimental design was completely... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Post-Harvest; Fruit quality; Amazonian fruits; Ripening. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000700302 |
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| Bron,Ilana Urbano; Ribeiro,Rafael Vasconcelos; Cavalini,Flávia Cristina; Jacomino,Angelo Pedro; Trevisan,Marcos José. |
| Guava (Psidium guajava L.) is a tropical fruit that presents fast post-harvest ripening; therefore it is a very perishable product. Inappropriate storage temperature and retail practices can accelerate fruit quality loss. The objective of this study was to evaluate the respiratory activity (RA), the ethylene production (EP) and Q10 of guava fruit at different storage temperatures. 'Paluma' guava fruits were harvested at maturity stage 1 (dark-green skin) and stored at either 1, 11, 21, 31 or 41ºC; RA and EP were determined after 12, 36, 84 and 156 h of storage. RA and EP rates at 1 and 11ºC were the lowest - 0.16 and 0.43 mmol CO2 kg-1 h-1 and 0.003 and 0.019 µmol C2H4 kg-1 h-1, respectively. When guavas were stored at 21ºC, a gradual increase occurred in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Psidium guajava; Ethylene; Ripening. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162005000500008 |
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| Antoniali,Silvia; Leal,Paulo Ademar Martins; Magalhães,Ana Maria de; Fuziki,Rogério Tsuyoshi; Sanches,Juliana. |
| The bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capsicum annuum; Quality; Ripening. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162007000100003 |
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| Registros recuperados: 38 | |
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