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Search Results: 1 - 10 of 8040 matches for " Antoniolli Lucimara Rogéria "
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Quality evaluation of fresh-cut ?Pérola? pineapple stored in controlled atmosphere
Antoniolli, Lucimara Rogéria;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;Silveira, Neliane Ferraz de Arruda;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000300017
Abstract: the purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut ?pérola? pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. after sanitation, fruit was manually peeled, sliced and dipped in 20 mg.l-1 naocl solution for 30 seconds. then, the excess liquid was drained and the slices were placed in sealed glass jars connected to a flowboard installed in a cold room (5 ± 1 °c). desired gas mixtures were supplied continuously for 12 days from cylinders connected to the flowboard. controlled atmospheres of 2:5, 2:10, 2:15, 5:5, 5:10, 5:15, 8:5, 8:10 and 8:15 (o2:co2, %) and air were used. the product was evaluated for pulp color, total and fecal coliforms, mesophilic and psychrotrophic aerobic, mold and yeast counts. total and fecal coliforms were not detected. the fresh-cut ?pérola? pineapple was not very sensitive to storage in controlled atmosphere, considering that the slices had little browning and were free of contamination, that would affect the food safety at the end of the storage period
Controle alternativo de podrid?es pós?colheita de framboesas
Antoniolli, Lucimara Rogéria;Silva, Gildo Almeida da;Alves, Silvio André Meirelles;Moro, Laís;
Pesquisa Agropecuária Brasileira , 2011, DOI: 10.1590/S0100-204X2011000900002
Abstract: the objective of this work was to evaluate the effect of pre-harvest treatments on post-harvest decay and on quality of 'heritage' raspberries (rubus idaeus l.). fruit were sprayed with one of the following treatments: distilled water (control), 6 g l-1 of chitosan, 100 mg l-1 of chlorine dioxide solution, bacillus amyloliquefaciens, curtobacterium pusillum or saccharomyces cerevisiae suspensions. harvest was done at 3, 7, and 14 days after spray treatment. after each harvest, at commercial maturity (when fruit were pink), fruit were individually inoculated with conidial suspension (2x105 conidia ml-1) of botrytis cinerea or rhizopus stolonifer. fruit were kept at 12±0.5oc for seven days and were evaluated for decay and main quality attributes. bacillus amyloliquefaciens, c. pusillum, and s. cerevisiae provided smaller area under disease progress curve of decays caused by botrytis and rhizopus. the biological control agents evaluated do not adversely affect fruit quality attributes, and, therefore, are potential alternatives to control post-harvest decay of raspberries.
Efeito do cloreto de cálcio na qualidade de abacaxi 'Pérola' minimamente processado
Antoniolli, Lucimara Rogéria;Benedetti, Benedito Carlos;Souza Filho, Men de Sá Moreira de;
Pesquisa Agropecuária Brasileira , 2003, DOI: 10.1590/S0100-204X2003000900012
Abstract: the objective of this research was to evaluate the effects of calcium chloride on quality of fresh-cut 'pérola' pineapple. the experimental design was a completely randomized in a 3x5 factorial scheme, and the treatments were represented by the cacl2 concentration and storage time, each one with three replicates. fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in cacl2 solutions (1% and 2%) for 30 seconds. slices were placed in polyethylene terephtalate packages and stored at 4±1°c during periods of 0, 3, 6, 9 and 12 days. texture was not influenced by any of the studied factors. smaller peroxidase activity in the samples submitted to cacl2 2% was verified. fresh-cut pineapple slices dipped in cacl2 1% showed more browning, presenting smaller l* value and larger a* value at the end of the storage period. the use of cacl2 in fresh-cut 'pérola' pineapple does not provide beneficial effects on the texture and interfere negatively on the flesh color of fruit.
Efeito do cloreto de cálcio na qualidade de abacaxi 'Pérola' minimamente processado
Antoniolli Lucimara Rogéria,Benedetti Benedito Carlos,Souza Filho Men de Sá Moreira de
Pesquisa Agropecuária Brasileira , 2003,
Abstract: O objetivo deste trabalho foi avaliar os efeitos do cloreto de cálcio na qualidade do abacaxi 'Pérola' minimamente processado. Os tratamentos, arranjados em delineamento inteiramente casualizado e dispostos em esquema fatorial 3x5, consistiram das concentra es de CaCl2 e dos períodos de armazenamento, com três repeti es. Frutos previamente sanitizados foram descascados mecanicamente, fatiados manualmente e imersos em solu o de CaCl2 a 1% e a 2% e em água (controle), durante 30 segundos. As fatias foram acondicionadas em embalagens de polietileno tereftalato e mantidas à temperatura de 4±1degreesC durante períodos de 0, 3, 6, 9 e 12 dias. A textura n o foi influenciada por nenhum dos fatores estudados. Constatou-se menor atividade peroxidásica nos frutos tratados com CaCl2 2%. Quanto à colora o, a imers o em solu o de CaCl2 1% resultou em fatias mais escurecidas, com menor valor L* e maior valor a* ao final do período de armazenamento. A utiliza o de CaCl2 em abacaxi 'Pérola' minimamente processado n o proporciona efeitos benéficos na textura, e interfere negativamente na colora o da polpa do fruto.
Avalia??o da vanilina como agente antimicrobiano em abacaxi 'Pérola' minimamente processado
Antoniolli, Lucimara Rogéria;Benedetti, Benedito Carlos;Souza Filho, Men de Sá Moreira de;Borges, Maria de Fátima;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000300029
Abstract: the purpose of this research was to evaluate the effects of vanillin as an antimicrobial agent, as well as the relationship between the injury degree and initial contamination in fresh-cut pineapple (ananas comosus (l.) meer) cv. pérola. slices and cubes were obtained from whole fruits that were mechanically peeled and sliced after sanitization. both kinds of cutting were dipped in pure water (control) or vanillin solutions 3000 or 5000mg.l-1, for 30 seconds. after that, the liquid was drained, slices and cubes were placed in polyethylene terephtalate packages and stored at 4 ± 1°c during 12 days. microbiological analyses were carried out every 3 days and involved mesophile aerobic counts, molds and yeasts and total and fecal coliforms determination. the use of vanillin was inefficient for the control of mesophile aerobic and molds and yeasts growth on fresh-cut 'pérola' pineapple. it seems that, the greater degree of injuries made in the cubes had favored the initial contamination of the product.
Remo??o da adstringência de frutos de caquizeiro 'Giombo' sob diferentes temperaturas
Antoniolli, Lucimara Rogéria;Castro, Paulo Roberto de Camargo e;Kluge, Ricardo Alfredo;Scarpare Filho, Jo?o Alexio;
Pesquisa Agropecuária Brasileira , 2002, DOI: 10.1590/S0100-204X2002000500014
Abstract: the purpose of this research was to study the effect of different temperatures during the exposure period to ethyl alcohol vapor on quality of persimmon fruits cv. giombo. fruits were exposed to alcohol vapor for 42 hours at 10, 20, or 30°c and 95% rh. chemical and physical characteristics of fruits were measured for nine days, at three day intervals. soluble tannin degree, flesh firmness, water loss, soluble solids, titratable acidity and ascorbic acid content were measured. treatment to astringency removal can be accomplished under temperatures of 10, 20 or 30°c, for 42 hours. degree of soluble tannins was very low at the sixth day after the treatment. the temperature of 30°c promoted higher speed in the process of astringency loss; however, the fruits showed decrease in the flesh firmness and higherup water loss to the fruits submitted to 20 or 10°c.
Remo??o da adstringência de frutos de caquizeiro 'Giombo' sob diferentes períodos de exposi??o aovapor de álcool etílico
ANTONIOLLI, LUCIMARA ROGéRIA;CASTRO, PAULO ROBERTO DE CAMARGO E;KLUGE, RICARDO ALFREDO;SCARPARE FILHO, JO?O ALEXIO;
Pesquisa Agropecuária Brasileira , 2000, DOI: 10.1590/S0100-204X2000001000021
Abstract: the purpose of this research was to study the effect of exposure period to ethyl alcohol vapor on astringency removal of persimmon fruits (diospyros kaki l.) cv. giombo. fruits were exposed to alcohol vapor for 24, 36 and 48 hours at 20°c and 95% rh. chemical and physical characteristics of fruits were measured for ten days, at two day intervals. soluble tannin content, flesh firmness, water loss, ph, soluble solids, titratable acidity and ascorbic acid content were measured. this research showed that 24 and 36 hours were equally efficient in the astringency removal of fruits, although the analysis of other quality indices showed that fruits exposed for 24 hours exhibited better quality. the flesh firmness underwent a linear decrease in terms of time. the best period for consumption of the fruits was placed between the 4th and 8th day after the treatment. fruits became edible at the 4th day after the treatment, when the content of soluble tannins was under 0.1%, imperceptible to taste, and the flesh firmness was kept for 8 days after the treatment.
Qualidade de ma??s 'Royal gala' submetidas ao dano mecanico por impacto e aplica??o de 1-metilciclopropeno em dois sistemas comerciais de armazenamento
Hendges, Marcos Vinicius;Steffens, Cristiano André;Antoniolli, Lucimara Rogéria;Amarante, Cassandro Vidal Talamini do;Brackmann, Auri;
Revista Brasileira de Fruticultura , 2011, DOI: 10.1590/S0100-29452011005000049
Abstract: the objective of this study was to evaluate the effects of impact injury and treatment with 1-methylcyclopropene (1-mcp) on the quality of 'royal gala' apples in cold storage (cs) and controlled atmosphere condition (ca). the treatments were impact injury (with and without impact injury) combined with 1-mcp (0 and 625nl l-1). the fruits were stored for four months in cs (0°c ± 1oc and 92 ± 2% rh) (experiment 1) and for eight months in ca (1.2 kpa o2 + 2.0 kpa co2, 0°c ± 0.1oc and 96 ± 2% rh) (experiment 2). in cs, fruits treated with 1-mcp showed higher flesh firmness, besides larger darkened area in the damaged place, at removal from storage. after cs followed by seven days at an ambient conditions, fruits treated with 1-mcp showed higher titratable acidity, skin darkening and smaller darkening depth of flesh in the place of the damage. in ca, 1-mcp application resulted, at removal from ca storage, fruits with lower levels of soluble solids content and higher skin darkening in the place of the damage, and, after seven days of shelf life, fruit showed greater depth of darkening of the pulp in the damaged place. the impact injury caused darkening of the pulp of apples 'royal gala'. 1-mcp did not inhibit the effects of impact injury, but preserved fruit quality, especially in cs.
Qualidade de ma??s 'Fuji Suprema' submetidas a diferentes tipos de dano mecanico
Hendges, Marcos Vinicius;Steffens, Cristiano André;Antoniolli, Lucimara Rogéria;Amarante, Cassandro Vidal Talamini do;Zanardi, Odimar Zanuso;
Revista Brasileira de Fruticultura , 2011, DOI: 10.1590/S0100-29452011005000055
Abstract: the objective of this work was to evaluate the effect of mechanical damage by impact, compression and cut on the quality of 'fuji suprema' apples in ambient conditions. the treatments were: control (no mechanical damage) and mechanical damage by impact, compression and cut. different mechanical damages did not influence the flesh firmness and hue angle of the skin. cut damage provided fruits with lower titratable acidity, nine days after damages application. fruits submitted to damage by impact showed higher soluble solids content, 15 days after damages application. for the l color index of the flesh, cut and impact damages caused the smallest value in all evaluations, characterizing the flesh browning. however, this effect was not observed in the skin. cut damage presented 100% of decay incidence to the nine days after mechanical damages application. in general, it can be conclude that 'fuji suprema' apples submitted to damage by impact and cut showed loss quality, because they haveflesh browning incidence in the damage place. moreover, cut damage reduces postharvest life of fruits, facilitating higher percentage of rots.
Influência da posi??o e formato de corte na preferência sensorial de abacaxi 'Pérola' minimamente processado
Antoniolli, Lucimara Rogéria;Benedetti, Benedito Carlos;Souza Filho, Men de Sá Moreira de;Garruti, Deborah dos Santos;
Revista Brasileira de Fruticultura , 2005, DOI: 10.1590/S0100-29452005000300041
Abstract: the purpose of this research was to determine the best portion of pineapple fruit to be used as fresh-cut considering soluble solids (ss), titratable acidity (ta) content and preference, as well as the preferred cut shape for its commercialization. fruits were manually peeled, delimited in 12 sections of 1cm and sliced. each slice was evaluated for the ss and ta content. the experimental design was in randomized blocks. the studied factor was the fruit section, with four replicates. the data were submitted to the variance analysis and compared by tukey's test. the preferred fruit portion was evaluated by "ranking preference" test, and the results were analyzed by friedman's test. fruits were also evaluated for cut shape by "paired preference" test. considering the ss and ta values no restrictions were found for the total use of the fruit, however the portion delimited by the apical 3 cm was little accepted, suggesting that the portion between the 4th and 12th sections should be used in the minimum processing. pineapple cut in slices was preferred to cubes.
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