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Search Results: 1 - 10 of 87064 matches for " DURIGAN JOSé FERNANDO "
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Avalia??o física e química de produtos minimamente processados de abacaxi-'Pérola'
SARZI, BIANCA;DURIGAN, JOSé FERNANDO;
Revista Brasileira de Fruticultura , 2002, DOI: 10.1590/S0100-29452002000200012
Abstract: the aim of the present study was to determine the physical and chemical characteristics of minimally processed products of 'pérola' pineapples, "roundels" and "halves," stored under different temperatures (3oc, 6oc and 9oc). the fruits, selected according to degree of maturation and absence of injury, were washed, disinfected with chlorine (200 mg.l-1) and stored at 10oc for 12 h before processing. the minimally processed product was packaged in styrofoam trays covered with a stretchable pvc film ("halves") or in polyethylene terephthlate trays ("roundels") and stored under refrigeration. the product was then examined every 3 days with regard to texture, coloration, ph, and contents of total soluble solids, total titratable acidity, ascorbic acid and soluble and reducing sugars. during the storage, the product became less firm and its pulp appeared dark. the contents of the soluble and reducing sugars and total soluble solids weren't affected by the type of preparation, temperature or packaging. the levels of total titratable acidity increased and were influenced by the temperature, with those products kept at 9oc showing the highest levels, resulting in a decrease in ph. the products stored at 9oc also showed a more rapid development in the dark, in the reduction of the level of ascorbic acid and a shorter shelf life (6 days), while for those stored at 3oc and 6oc this period was 9 days. from the results obtaineds, it could be concluded that the storage temperature is a limiting factor for the shelf life of these products.
Avalia o física e química de produtos minimamente processados de abacaxi-'Pérola'
SARZI BIANCA,DURIGAN JOSé FERNANDO
Revista Brasileira de Fruticultura , 2002,
Abstract: O objetivo deste trabalho foi avaliar, física e quimicamente, produtos minimamente processados de abacaxi-'Pérola', "rodelas" e "metades", armazenados sob diferentes temperaturas (3masculineC, 6masculineC e 9masculineC). Frutos selecionados, quanto ao grau de matura o e ausência de danos, foram lavados, desinfeccionados com cloro (200 mg.L-1) e armazenados a 10masculineC, por 12 horas, antes do processamento. O produto minimamente processado foi embalado em bandejas de isopor recobertas com filme de PVC esticável ("metades") ou bandejas de tereftalato de polietileno ("rodelas") e armazenado sob refrigera ; o, com avalia o a cada 3 dias, quanto à textura, colora o, pH, e conteúdos de sólidos solúveis totais, acidez total titulável, ácido ascórbico e de a úcares, solúveis e redutores. Durante o armazenamento, o produto tornou-se menos firme, e sua polpa apresentou escurecimento. Os conteúdos de a úcares solúveis e redutores e de sólidos solúveis totais n o foram afetados pelo tipo de preparo, temperatura ou embalagem. Os teores de acidez total titulável aumentaram e foram influenciados pela temperatura, sendo que os mantidos a 9masculineC apresentaram os maiores teores, havendo, como conseqüência, decréscimo no pH. Os produtos armazenados a 9masculineC também apresentaram evolu o mais rápida no escurecimento, na redu o do teor de ácido ascórbico e menor vida útil (6 dias), enquanto, para os armazenados a 3masculineC e 6masculineC, este período foi de 9 dias. Os resultados obtidos permitiram concluir que a temperatura de armazenamento foi o fator limitante para a vida útil destes produtos.
Qualidade dos bulbos de cebola 'Superex' armazenados sob refrigera??o, quando expostos à condi??o ambiente
Miguel, Ana Carolina Almeida;Durigan, José Fernando;
Horticultura Brasileira , 2007, DOI: 10.1590/S0102-05362007000200034
Abstract: cold storage has been recommended to preserve onion bulbs, but producers always have doubts about its quality, during this period and when they are exposed to environmental conditions. we evaluated the onion bulbs quality, cv. superex, packed in plastic fiber bags, during storage under 10-12°c (68% rh) during 91 days. after 1; 16; 31; 61 and 91 days, samples were transferred to environmental conditions (22°c, 59% rh). onion bulbs were evaluated for fresh mass, appearance and occurrence of rot, internal color, lightness, color or hue angle and chromaticity, alliinase activity, soluble solids and titratable acidity content. bulbs under environmental condition lost more fresh mass than those stored under refrigeration and maintained acceptable quality for 38 days. only bulbs stored during 91 days presented bad appearance when transferred to environmental conditions. bulbs showed tendency of internal yellowing, without significant changes in soluble solids and titratable acidity. during the cold storage period, the pungency increased from "pungent" to "hot pungent" and remained stable during ambiental conditions.
Qualidade de cebola minimamente processada e armazenada sob refrigera??o
Miguel, Ana Carolina A.;Durigan, José Fernando;
Horticultura Brasileira , 2007, DOI: 10.1590/S0102-05362007000300022
Abstract: the effect of refrigerated storage was evaluated on onion shelf-life and quality of fresh-cut products. ′superex′ onions, commercial type, were stored in a cold room at 10°c and 60% rh for 1; 16; 31; 61, and 91 days. during these days, samples of bulbs were minimally processed and stored at 11°c and 61% rh. these products were evaluated on alternated days, for loss of fresh mass and appearance and every 2-3 days for color (luminosity, hue angle, and chromaticity), soluble solids (ss) and titratable acidy (ta) contents and alliinase activity. bulbs storage reduced the fresh-cut weight loss during storage, until the senescence aggravating, observed in bulbs stored for 91 days. minimally processed products maintained appropriate appearance until 12th-13 th day, but in products produced with bulbs stored for 91 days, this time was 9 days. during this time, fresh-cut products turned to yellow, with decrease in ss contents, increase in ta, and reduction in aliinase activity. during the storage, bulbs increased the aliinase activity. onions 'superex' may be stored at 10oc and 60% rh during 61 days to make minimally processed products, which have 13 days of shelf life at 11oc and 61% rh.
Reguladores vegetais na conserva??o pós-colheita de goiabas 'Paluma'
LIMA, MARIA APARECIDA;DURIGAN, JOSé FERNANDO;
Revista Brasileira de Fruticultura , 2002, DOI: 10.1590/S0100-29452002000200019
Abstract: the effects of the application effects of gibberelic acid, 6-benzilaminopurine (6-bap), and indol-3-acetic acid (iaa) at 100 or 200 mg l-1 and calcium chloride at 1% or 2% by vacuum infiltration (500 mmhg.20 minute-1), on postharvest 'paluma' guavas were studied. the fruits were stored at 21,6oc, 73,4% ur and periodically analyzed physic and chemically. the treatments with 1% or 2% cacl2 were the best with 'paluma' guavas, showing a shelflife of 7 days, increasing its in one day, when compared with other treatments. these treatments did not affect significantly the evolution of color and firmess during the ripening.
EFEITO DE INJúRIAS MEC?NICAS NA FIRMEZA E COLORA??O DE GOIABAS DAS CULTIVARES PALUMA E PEDRO SATO
MATTIUZ, BEN-HUR;DURIGAN, JOSé FERNANDO;
Revista Brasileira de Fruticultura , 2001, DOI: 10.1590/S0100-29452001000200015
Abstract: this work aimed to evaluate the effect of mechanical injuries, impact, compression or cuts on firmness and epidermal color of fruits of two guava cultivars, harvested at mature-green ripeness stage at room temperature. impact injury was obtained by dropping the guavas twice, from a height of 1.20 m on a hard surface. compression injury was done with the fruits submitted to a 3 kg load for 15 minutes. cutting fruits obtained cut injury, twice longitudinally to 30 mm in length and 2 mm depth. injured fruits were placed on trays and stored at ambient conditions (23.4±1 °c, 62±6 % rh). the firmness of fruits submitted to impact and compression injuries was calculated by the relationship of weight (n)/injured area (m2). epidermal color changes were determined by a minolta cr 200b reflectometer. daily color measurement was done to compare the color of the injured area with the non-injured area of the same fruit. the compression test indicates that there are no significant differences between the tested cultivars as for flesh firmness. however, 'paluma' fruits had better firmness than 'pedro sato' fruits, when submitted to impact damages. the injured area was darker than intact areas while hue angle was always higher in these areas, indicating retard in yellowing, typical of guava ripening. chroma values were always lower in injured areas, for both cultivars. 'pedro sato' fruits were characterized as darker and more greenish than 'paluma' along the storage period, independently of the injuries.
EFEITO DE INJúRIAS MEC?NICAS NO PROCESSO RESPIRATóRIO E NOS PAR?METROS QUíMICOS DE GOIABAS 'PALUMA' E 'PEDRO SATO'
MATTIUZ, BEN-HUR;DURIGAN, JOSé FERNANDO;
Revista Brasileira de Fruticultura , 2001, DOI: 10.1590/S0100-29452001000200016
Abstract: this work aimed to evaluate the effect of mechanical injury, impact, compression or cut, on respiratory activity and chemical composition of fruits of two guava cultivars, harvested at mature-green stage and stored to 23.4±1 °c and 62±6 % rh (laboratory conditions). to produce impact injury, fruits were dropped, twice, from a height of 1.20 m against a hard surface. the compression injury was produced in fruits submitted to the action of a weight (3 kg) for 15 minutes. cut injury was obtained by cutting fruits, twice, in the longitudinal direction, with exactly 30 mm length and two mm depth. the fruits were packed in trays and stored under laboratory conditions. the respiratory activity was evaluated daily and chemical composition every two days (total soluble solids, reducing sugars, total titratable acidity and ascorbic acid). there was an increase in respiratory activity of the fruits during the storage, with injured producing more co2 (184.12 mg of co2.kg-1.h-1) than the control (164.23 mg of co2.kg-1.h-1), for both cultivars. 'paluma' fruits presented respiratory activity (178.39 mg of co2.kg-1.h-1) higher than 'pedro sato' (169.35 mg of co2.kg-1.h-1), and climacteric peak was not detected. the total soluble solids (9.39 °brix), reducing sugars (2.24 g of glucose.100 g-1), total titratable acidity (706.25 mg of citric acid.100 g-1) and ascorbic acid (65.33 mg of ascorbic acid.100 g-1) contents in injured fruits were smaller than in control, along the storage period.
USO DO MEL O CANTALOUPE NA PRODU O DE PRODUTOS MINIMAMENTE PROCESSADOS
JOS?? FERNANDO DURIGAN,STEVEN ALONZO SARGENTI
Alimentos e Nutri??o , 2009,
Abstract: RESUMO: Frutos de meloeiro Cantaloupe tiveram sua polpa cortada em peda §os c obicos (15-20mm, 15g), em ambiente a 10 °C e previamente higienizado. Os peda §os foram imersos em hipoclorito de s 3dio a 100 mg/L, por 1-2 segundos, e drenados por 3 minutos, antes de serem embalados em copos (1.000 ml) ou sacos (1.220 mL) pl sticos e armazenados a 5 oC. Utilizaram-se 6 repeti § μes de cada tratamento. A qualidade dos peda §os, avaliada pelo peso, aroma, mancha de hidrata § £o e apar ancia, manteve-se boa por 7 dias, mas no 13 o j estava prejudicada. A concentra § £o de CO2 nas embalagens manteve-se est vel e s 3 aumentou ap 3s o 9 o dia. O equil -brio estabelecido entre a respira § £o dos peda §os, a embalagem e o ambiente proporcionou concentra § μes de CO2 e etileno, sempre mais elevados nos copos do que nos sacos pl sticos. A produ § £o de etileno elevou-se consideravelmente nas 24 horas iniciais e depois decresceu durante todo o per -odo de armazenamento modificando a intensidade respirat 3ria do produto. Detectou-se etanol nas embalagens somente ap 3s 13 dias. Concluiu-se que os produtos de mel £o Cantaloupe, minimamente processados, apresentam qualidade adequada e t am vida otil de 7 dias, a 5 oC. PALAVRAS-CHAVE: Mel £o; a€ fresh-cuta€ ; processamento m -nimo; conserva § £o.
EFEITO DE INJúRIAS MEC NICAS NO PROCESSO RESPIRATóRIO E NOS PAR METROS QUíMICOS DE GOIABAS 'PALUMA' E 'PEDRO SATO'
MATTIUZ BEN-HUR,DURIGAN JOSé FERNANDO
Revista Brasileira de Fruticultura , 2001,
Abstract: O objetivo deste trabalho foi avaliar o efeito das injúrias mecanicas por impacto, compress o ou corte na atividade respiratória e na composi o química de goiabas 'Paluma' e 'Pedro Sato' colhidas no estádio de matura o "de vez" e armazenadas a 23,4±1 °C e 62±6 % UR (condi es de ambiente). Na injúria por impacto, os frutos foram deixados cair, por duas vezes e em queda livre, de uma altura de 1,20 m, sofrendo os impactos em lados opostos de sua por o equatorial. Na injúria por compress o, os frutos foram submetidos a um peso de 3 kg, por 15 minutos. Para a injúria por corte foram efetuados 2 cortes no sentido longitudinal dos frutos, de 30 mm de comprimento por 2 mm de profundidade. Os frutos injuriados foram colocados em bandejas de isopor e armazenados sob as condi es de ambiente, com a atividade respiratória avaliada diariamente e seus conteúdos de sólidos solúveis totais, a úcares redutores, acidez total titulável e ácido ascórbico, determinados a cada 2 dias. Houve um incremento na evolu o da atividade respiratória dos frutos em todos os tratamentos durante o armazenamento, com os injuriados produzindo maior quantidade de CO2 (184,12 mg de CO2.kg-1.h-1) que os do controle (164,23 mg de CO2.kg-1.h-1). Os frutos da 'Paluma' apresentaram essa atividade mais intensa (178,39 mg de CO2.kg-1.h-1) que os da 'Pedro Sato' (169,35 mg de CO2.kg-1.h-1), e n o se detectou durante o período de armazenamento a ocorrência de pico respiratório. Os teores de sólidos solúveis totais (9,39 °Brix), a úcares redutores (2,24 g de glicose.100 g-1), acidez total titulável (706,25 mg de ácido cítrico.100 g-1) e ácido ascórbico (65,33 mg.100 g-1) dos frutos injuriados apresentaram-se com valores menores que os do controle, ao longo do período de armazenamento.
EFEITO DE INJúRIAS MEC NICAS NA FIRMEZA E COLORA O DE GOIABAS DAS CULTIVARES PALUMA E PEDRO SATO
MATTIUZ BEN-HUR,DURIGAN JOSé FERNANDO
Revista Brasileira de Fruticultura , 2001,
Abstract: O objetivo deste trabalho foi avaliar o efeito das injúrias mecanicas por impacto, compress o ou corte na firmeza e colora o de goiabas 'Paluma' e 'Pedro Sato', colhidas no estádio de matura o "de vez" e armazenadas sob condi es de ambiente. Na injúria por impacto, os frutos foram deixados cair, em queda livre, de uma altura de 1,20 m, sofrendo dois impactos, em lados opostos da por o equatorial do fruto. Na injúria por compress o, os frutos foram submetidos a um peso de 3 kg, por 15 minutos. Para a injúria por corte, foram efetuados dois cortes, no sentido longitudinal dos frutos, de exatamente 30 mm de comprimento por 2 mm de profundidade. Os frutos injuriados foram colocados em bandejas de isopor e armazenados sob condi es de ambiente (23,4±1 °C, 62±6 % UR). A firmeza dos frutos submetidos ao impacto e compress o foi calculada pela rela o peso(N)/área injuriada (m2). A evolu o da colora o foi feita através de leituras diárias em reflect metro Minolta CR 200b, procurando comparar a colora o da área lesionada com a da área n o lesionada do mesmo fruto. Com rela o à injúria por compress o, n o se detectou diferen a significativa entre as cultivares testadas, mas com rela o ao impacto, os frutos da 'Paluma' tiveram uma firmeza significativamente maior que os da 'Pedro Sato'. A área injuriada mostrou maior escurecimento e retardo no amarelecimento, indicado pelo maior angulo Hue, típico do amadurecimento de goiabas. Os valores de cromaticidade foram sempre inferiores nas áreas injuriadas, de ambas as cultivares, indicando menor síntese de pigmentos carotenóides nessas regi es. Os frutos da 'Pedro Sato' foram caracterizados como mais escuros e mais esverdeados que os da 'Paluma' ao longo do período de armazenamento, independentemente das injúrias.
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