Fruit Fresh Loss
Mostrando 13-24 de 31 artigos, teses e dissertações.
-
13. Severidade da antracnose e perda de materia fresca do maracuja-doce em dois ambientes de armazenamento.
Frutos do maracuja-doce de dez procedencias foram avaliados quanto a severidade da antracnose (Colletotrichum gloeosporioides Penz.) e quanto a perda de materia fresca em dois ambientes de armazenamento: camara fria ( 5 ºC e UR de 90%) e em ambiente de sala ( 23 +-1 ºC e UR de 65+- 5%). Plantas provenientes de frutos colhidos em estado nativo ou adquiridos
Planaltina: Embrapa Cerrados. Publicado em: 2011
-
14. Quality and technological aspects involved in watermelon (citrullus lanatus s.) peels and pulp improvement / Estudo dos aspectos tecnológicos e de qualidade envolvidos no aproveitamento da casca e da polpa da melancia (Citrullus Ianatus Schrad)
This study aimed to study and to model the drying process fresh and osmotically pretreated in sucrose solution watermelon (Citrullus lanatus S.). The osmotic dehydration process was studied through an experimental design, with independent variables as osmotic solution temperature (30 - 50oC) and concentration (40 - 60% w / w) and immersion time (90 - 240min)
Publicado em: 2009
-
15. ASPECTOS FISIOLÃGICOS E BIOQUÃMICOS DA MATURAÃÃO DE SEMENTES DE PIMENTÃO. / Physiological and biochemical aspects of the maturation of sweet pepper seeds
The determination of the appropriate point or interval for the harvest of fruits for sweet pepper seed production is fundamental for success in production programming, as well as for obtaining quality seeds. From their physiological maturity period up to the moment they are used for sowing, the seeds are subject to loss of physiological quality due to the oc
Publicado em: 2009
-
16. Avaliação da vida util de manga (Mangifera indica cv Tommy Atkins ) minimamente processada pre-tratada com acido citrico e coberturas comestiveis / Evaluation of the shelf-life of minimally processed mango (Mangifera indica cv Tommy Atkins ) pre-treated with citric acid and edible coatings
Mango is a widely grown and consumed fruit in Brazil, being also exported `in natura¿ to many different countries. Fresh-cut mangoes, in spite of their practicity, may have enzymatic browning and unpleasant changes of texture. Thus, this work aimed to study the shelf-life of mango slices (Mangifera indica cv `Tommy Atkins¿) pre-treated with citric acid and
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/05/2008
-
17. Performance evaluation of divergent sizing cylinders equipment in several configurations for "Carmen" tomatoes / Avaliação do desempenho de classificadora de cilindros divergentes em varias configurações para toma "Carmen"
Size standards guarantee the same classification for producers, wholesalers and consumers, facilitating trade, enhancing products value and reducing losses. The main goal of this work was to evaluate a grading system of fresh tomatoes by rotating divergent cylinders. The evaluated cylinders were: cylinder with bristles of Polyethylene Terephthalate (PET); sm
Publicado em: 2008
-
18. Aspectos da germinação de sementes, da emergência de plântulas e da morfologia dos frutos e sementes de Campomanesia pubescens (DC.) O. Berg (myrtaceae)
Campomanesia pubescens (D.C.) O. Berg., found in Minas Gerais, Goias and the Espirito Santo to Rio Grande do Sul, is a fruitful Myrtaceae whose gender has 25 species distributed from Mexico to Argentina and 15 of them natives of Brazil. Their seeds need of technical and scientific studies that could clarify their ecological characteristics, morphological and
Publicado em: 2008
-
19. Eficacia de limpeza durante o beneficiamento de tomate de mesa / Effectiveness of cleaning during post harvest handling fresh market tomatoes
The cleaning step of a packing line for fresh tomatoes is very important, because it is responsible for removing surface residues of fruits without injuring. The main goal of this work was to evaluate cleaning efficiency and fruit quality submitted to different types of bristles and rotations, having as referential model the fresh market tomato Débora. The
Publicado em: 2007
-
20. Qualidade e perfil volÃtil de pequi (Caryocar brasiliense Camb.) minimamente processado, armazenado sob diferentes temperaturas / Quality and volatile profile of fresh-cut pequi (Caryocar brasiliense Camb.), stored under diferents temperatures
Pequi (Caryocar brasiliense Camb.) is one of the most common fruits of the Brazilian Savana, used of different forms in the regional culinary, where the fruit is produced. The objective of this work was to verify the influence of four different temperatures on the maintenance of quality of the fresh-cut fruit stored for 15 days (0+1ÂC and 5+1ÂC), 9 days (1
Publicado em: 2006
-
21. Desenvolvimento das plantas, ocorrência de insetos, produção e conservação de frutos de goiabeiras sob adubações orgânica e mineral / Plant development, insect incidence, fruit yield and conservation of guava fruits under organic and mineral fertilization
The influence of mineral fertilizers and organic compost on the development of guava trees, fruit yield, insect incidence and fruit post-harvest conservation was evaluated. Also, the effects of different doses of mineral fertilization (ammonium sulphate and potassium chloride) and organic compost was studied by supplying proportions of the recommended dose (
Publicado em: 2006
-
22. Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã / Evolution of the chemical, reological and physical properties during the ripening of the banana `Prata-Anã.
The ripening kinetics of the banana Prata-Anã harvested at different development stages (18, 19 and 20 weeks) and stored under different temperatures was studied. From each randomly collected bunch, just the second and third hands were used, as being divided into bouquets with four fruits. The experiment was carried out at two stages. In the first stage, th
Publicado em: 2006
-
23. Estudo do processo de secagem de mamão formosa (Carica papaya L.) fresco e pre-tratado osmoticamente. / Study of drying process of fresh and osmotically pre-treated papaya (Carica papaya L.).
The present work had as objective to study the drying process of fresh and pretreated papaya (Carica papaya L.). Two osmotic agents were used: sucrose and corn syrup. The osmotic dehydration process was studied by an experimental design, with the temperature (30 - 50oC) and concentration (40 - 60% w/w) of the osmotic solution and the immersion time (90 - 240
Publicado em: 2005
-
24. Estudo da desidratação osmotica com aditivos e do acondicionamento sob atmosfera modificada de pedaços de mamão formosa / Study of osmotic dehydration with additives and of the packaging under modified atmosphere of Formosa papaya pieces.
Modern life style, allied to an interest for a healthy diet, has been causing a market demand for fresh-like foods, ready for consumption and convenience. In response to this demand the food industry promoted the development of mild processes and technologies, aiming to maintain product final quality and increase its resistance to degradation. Papayas from t
Publicado em: 2005