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Search Results: 1 - 10 of 169 matches for " Auri; "
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Capa: a produ o, o consumo e a qualidade do caqui no Brasil
Brackmann Auri
Revista Brasileira de Fruticultura , 2003,
Abstract:
Conserva??o pós-colheita de flores
Sonego, Graciela;Brackmann, Auri;
Ciência Rural , 1995, DOI: 10.1590/S0103-84781995000300026
Abstract: physiological and enviromental factors acelerate deterioration of flowers after the harvest. use of adequate conservation technology increase the life of flowers after harvest. this review analyses postharvest deterioration causes and discuss the main technics that can delay senescence and increase conservation of cut flowers and potted plants.
Efeito da redu??o nos níveis de etileno e da umidade relativa no armazenamento de ma?? 'Gala' em atmosfera controlada
Brackmann, Auri;Ceretta, Marcelo;
Pesquisa Agropecuária Brasileira , 1999, DOI: 10.1590/S0100-204X1999001200001
Abstract: 'gala' apples were stored in controlled atmosphere with 1 kpa o2/3 kpa co2 at 1°c, with the aim to evaluate the effect of relative humidity (rh) and ethylene removal on fruit quality. treatments were combinations of ethylene concentration and levels of rh. the relative humidity was maintained around 97% for treatments with high relative humidity and around 94% for treatments with low rh during the two initial and two last months of storage. the treatments with low ethylene concentration were maintained with 0.0 to 1.0 μl/l and 0.0 to 1.5 μl/l whereas the treatment without ethylene removal had about 100 μl/l. after eight months of storage, lowering relative humidity to 94%, during two initial and last storage months showed higher flesh firmness, however with more shriveling at chamber opening and after seven days shelf-life. internal breakdown and yellowing of fruits were observed with low rh after shelf-life. ethylene removal maintained higher flesh firmness and retained green ground color and juiciness of fruits after eight months of storage.
Armazenamento de caqui (Diospyros kaki, L.) cv. Quioto, em atmosfera controlada
DONAZZOLO, JOEL;BRACKMANN, AURI;
Revista Brasileira de Fruticultura , 2002, DOI: 10.1590/S0100-29452002000200010
Abstract: the present work had the objective to evaluate the effect of the temperature and co2 in controlled atmosphere storage on the quality of 'quioto' persimmons. temperatures of -1,0 and -0,5oc and co2 partial pressures of 0, 5 and 10kpa were evaluated, and treatments were organized in a bifatorial design. the fruits were evaluated after 3 months of storage more 3 days of shelf-life (18-20oc). there was only significant effect of the temperature on pulp firmness. the fruits stored at -1,0oc showed higher pulp firmness than fruits at -0,5oc. different co2 partial pressures did not have influence on the weight loss and pulp firmness. a negative lineal response was observed for decay in relation to co2 partial pressures, which incidence was very high. the other parameters had a quadratic response. in ca storage with co2 value between 5 and 10kpa the fruits had a lower skin browning and more yellow and red coloration. the co2 between 5 and 10kpa presented the best results and added to temperature of -1,0oc were the best storage condition, however, the storage period should be shorter than 3 months at these condition, due to high losses with decay.
Armazenamento de caqui (Diospyros kaki, L.) cv. Quioto, em atmosfera controlada
DONAZZOLO JOEL,BRACKMANN AURI
Revista Brasileira de Fruticultura , 2002,
Abstract: Objetivou-se avaliar, com o presente trabalho, o efeito da temperatura e do CO2 no armazenamento em atmosfera controlada sobre a conserva o de caqui cv. Quioto. Foram avaliadas as temperaturas -1,0 e -0,5oC, e press es parciais de CO2 de 0; 5 e 10kPa, com os tratamentos arranjados em um esquema bifatorial. Os frutos foram avaliados após 3 meses de armazenamento mais 3 dias de exposi o à temperatura ambiente (18-20oC). Conforme os resultados, n o foi constatada intera o entre os fatores, havendo efeito significativo para temperatura somente na firmeza de polpa, em que -1,0oC apresentou frutos mais firmes. As diferentes press es parciais de CO2 n o influenciaram a perda de peso e a firmeza de polpa. As podrid es apresentaram uma resposta linear negativa em rela o ao CO2, porém, mantendo elevada ocorrência. Valores de CO2 entre 5 e 10kPa proporcionaram frutos com menor índice de escurecimento de epiderme e com colora o mais amarela e vermelha. O CO2 entre 5 e 10kPa apresentou os melhores resultados, que somados à temperatura de -1,0oC, foi a melhor condi o de armazenamento, que, no entanto, teve o período de conserva o inferior a três meses nesta condi o, devido às altas perdas por podrid es.
Efeito da temperatura e condi??es de atmosfera controlada sobre a conserva??o de caqui (Diospyrus kaki, L.)
Brackmann, Auri;Saquet, Adriano Arriel;
Ciência Rural , 1995, DOI: 10.1590/S0103-84781995000300007
Abstract: the aim of the research was to evaluate the effect of the temperatures and controlled atmosphere (ca) conditions on the quality of persimmons during storage. the experiment was conducted at the federal university of santa maria, from march to july, 1994 with the cultivars taubaté, baurú and fuyu. the fruits of all cultivars were harvested with yellow-green epidermis color. taubaté and baurú fruits were stored at - 0.5°c and + 0.5°c, fuyu was stored only at + 0.5°c. all cultivars were stored in controlled atmosphere (ca) conditions of 8% co2/2% o2 and 4% co2/1% o2, taubaté and baurú cultivars were also stored in air. after 85 days of storage, the pulp firmness, decay incidence and organoleptical quality were evaluated. fruits stored in air exhibited high pulp firmness due to the withering, and low rate of decay. fruits of taubaté and baurú cultivars stored in ca 8% co2/2% o2 at - 0,5°c had higher pulp firmness and smaller decay incidence. fuyu cultivar evaluated at + 0.5°c, 8% co2/2% o2 condition showed higher firmness and lower decay incidence. after five days in shelf life, sensorial evaluation did not show off flavour on fruits stored in ca.
A cultura do kiwi
Saquet, Adriano Arriel;Brackmann, Auri;
Ciência Rural , 1995, DOI: 10.1590/S0103-84781995000100034
Abstract: among the fruit-trees cultivated in brazil, the kiwifruit, recently introduced, has increased its importance. it's a temperate climate fruit and has a good aclimatation in mild climate. cultivars with low cold hibernal requirements allowing its cultivation in brazil southern and south-east regions. its cultivation has restrictions in places with water deficits and with intense winds. this paper reports technical informations about kiwifruit growth, requirements of soil and climate conditions and cultivars and orchard management. it also deseribes propagation methods, pests and diseases that may occur in the region and postharvest handling.
Conserva??o da ma?? (Malus domestica Borkh.) cv. Braeburn
Brackmann, Auri;Waclawovsky, Alessandro Jaquiel;
Ciência Rural , 2000, DOI: 10.1590/S0103-84782000000200006
Abstract: the experiment was carried out with the objective of evaluating the effect of the temperature and of different controlled atmosphere (ca) storage regimes on the fruit qualities, and occurrence of physiological disorders of 'braeburn' apples. the experimental design was the completely randomized with two replication. fruits were stored in cold storage at 0 and 1oc and in the following ca conditions: at temperature of 1oc with 1,5kpao2/4,0kkpaco2, 1,5kpao2/3,0kpaco2, 1,0kpao2/ 1,0kpaco2, 1,0kpao2/2,0kpaco2, 1,0kpao2/3,0kpaco2 and at temperature of 0oc with 1,0kpao2/3,0kpaco2. the relative humidity was maintained around 96%. the evaluation was done after eight months of storage, at the opening of the chambers and after seven days shelf life (31oc). at chambers openning, there was no significant difference in the flesh firmness, titratable acidity and total soluble solids (tss) among the ca conditions. however, after seven days in shelf life, the treatment with 1,0kpao2/3,0kpaco2 in the temperature of 0oc maintained higher flesh firmness, titratable acidity and tss, and did not exhibiting flesh breakdown. the ca storage, with 4,0kpa co2 and cold storage caused flesh breakdown. already the cork breakdown, was induced by 3,0 and 4,0kpa of co2 associated with 1,5kpa of o2. the occurrence of rot was significantly higher in cold storage than in ca and more frequent al low co2 (1kpa). the incidence of mealiness and scald could not be associated with any storage condition. cold storage fruits presented unsatisfactory quality for marketing and consumption after 8 months of storage.
Armazenamento de ma?? 'Gala' sob diferentes temperaturas e concentra??es de oxigênio e gás carb?nico
Saquet, Adriano Arriel;Brackmann, Auri;Storck, Lindolfo;
Ciência Rural , 1997, DOI: 10.1590/S0103-84781997000300006
Abstract: the experiment with 'gala' apple was conducted during 1995 at federal university of santa maria. apple fruits were stored in controlled atmosphere with: 4% of co2 and 1% of o2; 3% of co2 and 1% of o2; 2% of co2 and 1% of o2; <0.2% of co2 and 0.75% of o2; <0.2% of co2 and 1% of o2; <0.2% of co2 and 1.25% of o2 and <0.2% of co2 and 20.8% of o2. storage temperatures were 0°c and 1°c and 97%rh. the evaluation was made after eight months of storage after seven days of shelf life and chamber openning. after this storage period was verified that the fruits stored with 2% to 3% co2 and 1% o2 at 1°c showed higher flesh firmness and titratable acidity. at 0°c, the increased of co2 level from 2% to 4% proporcionated flesh breakdown. the treatments with <0.2% of co2, in both temperatures, proporcionated fruits over ripe with mealiness and flesh breakdown.
Resposta da ma?? cv. Fuji ao etileno no armazenamento em atmosfera controlada
Brackmann, Auri;Waclawovsky, Alessandro Jaquiel;Donazzolo, Joel;
Ciência Rural , 2001, DOI: 10.1590/S0103-84782001000600005
Abstract: the experiment was carried out aiming to evaluate the effect of ethylene concentrations on the quality and occurrence of physiological disorders on fuji apples stored in controlled atmosphere (ca) with 1kpa o2 / 0,2kpa co2 at 0.5oc. the treatments applied were: 0.25; 20; and 800m.l-1 ethylene. the evaluations were accomplished after nine months of storage, at the opening of the chambers and after seven days in shelf life (25oc). only the fruits kept at 800m.l-1 ethylene during storage period were influenced by the ethylene, showing higher respiration and ethylene biosynthesis, lower firmness and more yellow background color of the peel than those stored with 0.25 or 20m.l-1. fuji apples presented low sensibility to high ethylene concentrations during storage in ac, therefore absorption is not recomended in commercial storage rooms.
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