Postharvest Preservation
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Postharvest durability of Heliconiaceae evaluated in a controlled environment in Mato Grosso state, Brazil
Resumo A conservação pós-colheita é essencial para que as hastes florais mantenham sua originalidade, beleza e longevidade. O objetivo deste trabalho foi avaliar a durabilidade pós-colheita, por meio da qualidade visual e massa fresca, de hastes florais de Heliconia psittacorum (com três variações de cores) e H. densiflora, em três temperaturas sob
Ornam. Hortic.. Publicado em: 29/04/2019
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2. Longitudinal data assessment of global stability index in kale leaves
ABSTRACT Kale plants are usually sold “in natura” in street markets and malls. Kale leaves can have their appearance compromised by dehydration and discoloration due to increased post-harvest time exposure. We aimed to analyze the Global Stability Index (GSI) in kale accessions by means of repeated measurement analysis and curve grouping as a complementa
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-02
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3. Modified atmosphere efficiency in the quality maintenance of Eva apples
Modified atmosphere is a method of food preservation that provides increased lifetime, decreases deterioration losses, and facilitates marketing. The objective of this study was to evaluate the efficiency of different plastic films in modifying the atmosphere around Eva apples to assure quality maintenance during postharvest storage. The fruits were cleaned
Food Sci. Technol. Publicado em: 2014-06
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4. Conservação de toletes de palmito Pupunha (Bactris gasipaes Kunth) "in natura" sob refrigeração e atmosfera modificada / Preservation of Pupunha (Bactris gasipaes Kunth) hearts of palm "in natura" under refrigeration and modified atmosphere
This study aimed to quantify the respiratory rate, ethylene production and enzymatic activity of Pupunha hearts of palm and to determine the temperature for preserving the product, and to evaluate modified atmosphere packaging systems for product conservation. The first test aimed to quantify the respiratory rate and ethylene production of Pupunha hearts of
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/02/2010
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5. Conservação refrigerada de lima ácida "Tahiti" em combinação com atmosfera modificada, ácido giberélico e permanganato de potássio / Cold storage Tahiti lime in combination with modified atmosphere, gibberellic acid and potassium permanganate
Although Brazil is the largest producer and exporter of Tahitilime, actually, exports only 5% of total production. This is, in part, because of a lack of quality of these limes, characterized by loss of green skin colour after harvest. The purpose of this research was to evaluate the efficiency of modified atmosphere, gibberellic acid (GA) and potassium perm
Publicado em: 2010
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6. Influence of preservative solutions, anti-ethylene and cooling in the postharvest preservation of flowers Epidendrum ibaguense Kunth (Orchidaceae) / Influência de substâncias preservativas, antietilênicas e da refrigeração na conservação pós-colheita de flores de Epidendrum ibaguense Kunth (Orchidaceae)
Os objetivos deste trabalho foram avaliar a influência da aplicação do ácido aminooxiacético AOA e do ácido aminoetoxivinilglicina - AVG sobre a longevidade das flores cortadas de E. ibaguense; verificar o efeito de soluções preservativas sobre a vida de vaso da referida espécie; caracterizar fisiologicamente os diversos estádios florais das inflor
Publicado em: 2009
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7. Fisiologia e preservação da qualidade póscolheita de frutos de butiá [Butia eriospatha (Martius) Beccari] / Postharvest physiology and quality preservation of jelly palm fruits [Butia eriospatha (Martius) Beccari]
O butiazeiro pertence à família Arecaceae (=Palmae), se caracteriza por apresentar frutos de tamanho reduzido, globosos, suculentos e epicarpo amarelado na maturidade. No entanto, pouco se conhece sobre as formas de utilização e conservação dos frutos de butiá para consumo in natura. O presente trabalho objetivou avaliar os efeitos do estádio de matu
Publicado em: 2006
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8. Postharvest physiology and quality preservation of jelly palm fruits [Butia eriospatha (Martius) Beccari] / Fisiologia e preservação da qualidade póscolheita de frutos de butiá [Butia eriospatha (Martius) Beccari]
O butiazeiro pertence à família Arecaceae (=Palmae), se caracteriza por apresentar frutos de tamanho reduzido, globosos, suculentos e epicarpo amarelado na maturidade. No entanto, pouco se conhece sobre as formas de utilização e conservação dos frutos de butiá para consumo in natura. O presente trabalho objetivou avaliar os efeitos do estádio de matu
Publicado em: 2006
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9. 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
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10. Processamento minimo de cenoura e feijão-vagem / Minimally processed carrots and snap beans
Although the consumers associate fruits and vegetables to a healthy diet, they are more demanding about their quality and facility, on the other hand. The minimally processed vegetables need some technology to satisfy the consumer´s expectations and in order to avoid the loss of the quality caused by many different operations concerned to minimally processi
Publicado em: 2005
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11. Aspectos fisiológicos, bioquímicos e microbiológicos em beterrabas minimamente processadas. / Physiological, biochemichal and microbiological aspects of fresh-cut beet roots.
The purposes of this work were to determine the physiological, biochemical and microbiological responses to minimal processing of beet roots and to develop a preparation flowchart for this vegetable, aiming at lowering quality losses and maximizing preservation. Some physiological aspects of whole, peeled and grated beet roots, as well as microbiological asp
Publicado em: 2003
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12. Estabelecimento da vida útil de hortaliças minimamente processadas sob atmosfera modificada e refrigeração. / Establishing the shelf life of minimally processed vegetables by modified atmosphere and refrigeration.
The postharvest losses of horticultural products justify the adoption of preservation techniques. Once these products are processed, they add value to the primary products and they become convenient to the consumer. This research had the purpose of defining the methodologies for minimal processing of carrot, green pepper and mixed salad of potato and string
Publicado em: 2003