Dissertations / Theses on the topic 'Controlled atmosphere storage'
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Batu, Ali. "Controlled and modified atmosphere storage of tomatoes." Thesis, Cranfield University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287798.
Full textChimphango, Annie F. A. "Diffusion channel system for controlled atmosphere storage of spinach." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27300.
Full textThis study was geared towards assessing the suitability of the diffusion channels in maintaining a desired gas concentration for CA storage of spinach. Initially, the respiratory behaviour of spinach was studied in gas sealed chambers (replicated four times) stored at four different temperatures, 2$ sp circ$C, 8$ sp circ$C, 15$ sp circ$C and 23$ sp circ$C. The respiration rate of spinach was 20 mgCO$ sb2$/kg.h, 66 mgCO$ sb2$/kg.h, 163 mgCO$ sb2$/kg.h and 271 mgCO$ sb2$/kg.h for 2$ sp circ$C, 8$ sp circ$C, 15$ sp circ$C and 23$ sp circ$C, respectively. A model was developed based on principles of enzymatic kinetics which could reliably predict the respiration rate of spinach at any given storage temperature.
Two other sets of experiments were carried in a cold room set at 2$ sp circ$C. (Abstract shortened by UMI.)
Chimphango, Annie F. A. "Diffusion channel system for controlled atmosphere storage of spinach." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ29675.pdf.
Full textBasuki, Eko. "Physiological and biochemical responses of avocado fruit to controlled atmosphere storage /." Richmond, N.S.W. : Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030523.095552/index.html.
Full textBasuki, Eko, of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Physiological and biochemical responses of avocado fruit to controlled atmosphere storage." THESIS_FST_XXX_Basuki_E.xml, 1998. http://handle.uws.edu.au:8081/1959.7/335.
Full textDoctor of Philosophy (PhD)
Schorr, Marcio Renan Weber. "Storage of crioula and bola precoce onions under refrigeration and controlled atmosphere." Universidade Federal de Santa Maria, 2013. http://repositorio.ufsm.br/handle/1/5082.
Full textTake into account the crescent consumers demand by quality foods and the need of constant supply of vegetables products, the aim of this study was to evaluate the conservation of Crioula and Bola Precoce onions stored in different controlled atmosphere (CA), relative humidity (RH), temperature and ethylene conditions. Were evaluated four experiments with cv. Crioula and one with cv Bola Precoce. In the Crioula experiment 1, was tested the effect of different O2 and CO2 levels in storage atmosphere, two RH and two temperatures levels. Crioula experiment 2 tested three RH levels (75, 80 and 85%), experiment 3 tested three temperature levels (0.5, -0.5 and -1.0 °C) and experiment 4 tested the effect of presence or absence of ethylene 10 μl l-1, all in cold storage (CS). Bola Precoce experiment conditions are identical to Crioula experiment 1. The analyses were realized after six months of storage. CA decreased the breaking of dormancy and the bulb sprout onset in relation to CS. Low O2 and high CO2 increased the response from CA on sprout development process. Respiratory rate of bulbs gradually decreased during shelf-life, being less in CA stored bulbs. The mainly form of mass loss was due to respiration in Crioula and due to water loss in Bola Precoce . CA, mainly with 0.5+2.0 (kPa O2+kPa CO2), reduced aliinase activity and the generation of precursor compounds of onion flavor, beyond decrease the soluble solids consume and polyphenols level. Therefore, CA decrease the bulb metabolism during storage, reflecting in retard in breaking of dormancy and sprout onset, beyond maintain better post-harvest bulb quality. Better results were obtained in AC 0.5+2.0 (kPa O2+kPa CO2).
Tendo em vista a crescente demanda do mercado consumidor por alimentos com qualidade e a necessidade de suprimento constante de produtos de origem vegetal, o objetivo deste trabalho foi avaliar a conservação de cebolas Crioula e Bola Precoce armazenadas em diferentes condições de atmosfera controlada (AC), umidade relativa (UR), temperatura e etileno. Foram realizados quatro experimentos com a cv. Crioula e um com a cv. Bola Precoce. No experimento 1, com Crioula , testou-se o efeito de diferentes níveis de O2 e CO2 na atmosfera de armazenagem, dois níveis de UR e duas temperaturas. O experimento 2 testou três níveis de UR (75, 80 e 85%), o experimento 3 testou três níveis de temperatura (0,5, -0,5 e -1,0 °C) e o experimento 4 testou a presença constante de 10 μl l-1 de etileno durante o armazenamento, todos mantidos em armazenamento refrigerado (AR). Os tratamentos testados em Bola Precoce foram iguais aos do experimento 1 de Crioula . As análises foram realizadas após seis meses de armazenamento. A AC reduziu a superação da dormência e início do processo de brotamento dos bulbos em relação ao AR. Condições com baixo nível de O2 e alto de CO2 aumentaram a resposta da AC no controle do processo de desenvolvimento dos brotos. A taxa respiratória dos bulbos reduziu gradativamente durante a vida de prateleira, sendo menor nos bulbos armazenados em AC. A principal forma de perda de massa foi através da respiração na Crioula e pela perda de água na Bola Precoce . A AC, principalmente com 0,5+2,0 (kpa O2+kpa CO2), reduziu a atividade da enzima aliinase e a geração de compostos precursores do flavor de cebolas, além de reduzir o consumo de sólidos solúveis e o teor de polifenois. Portanto, a AC reduz o metabolismo dos bulbos durante o armazenamento, refletindo em retardo na superação da dormência e início do processo de brotamento, além de manter melhor qualidade pós-colheita dos bulbos. Melhores resultados são obtidos em AC 0,5+2,0 (kPa O2+kPa CO2). .
Carr, Timothy Perry. "EFFECT OF CONTROLLED GAS ATMOSPHERE PACKAGING UPON THE STORAGE QUALITY OF PRECOOKED BEEF SLICES." Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275255.
Full textPan, Jung-Chuan. "Analysis of heat transfer, transpiration and respiration of fresh tomatoes under controlled atmosphere storage /." The Ohio State University, 1989. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487672245901989.
Full textSaquet, Adriano Arriel. "Physiology and biochemistry of Rocha pear during ripening and long-term controlled atmosphere storage." Doctoral thesis, ISA, 2017. http://hdl.handle.net/10400.5/14943.
Full textLong-term storage of pears is a challenge in the absence of treatment with diphenylamine, due to the development of physiological disorders. Aspects of the ripening physiology and biochemistry of pears, particularly those treated with the ethylene action inhibitor 1-methylcyclopropene, also remain unknown. The aims of this thesis were to map the gradients of adenylate nucleotides and energy charge in the fruit and their changes during fruit ripening and storage period, to compare instrumental and sensory assessments of ripening, to relate the fruit mineral composition to the development of internal storage disorders and determine the optimal storage conditions for long-term storage of ‘Rocha’ pear under controlled atmosphere. Significant radial gradient in energy charge from the skin tissues to the fruit center may be related to internal storage disorders. Significant radial gradients in Ca and B decreasing from the skin tissues toward the fruit center were also consistent with the location of internal storage disorders. However, ‘Rocha’ pear were able to adjust the energy charge during ripening and long-term storage even under low respiration rates induced by 1- methylcyclopropene treatment or low oxygen partial pressure. ‘Rocha’ pear was able to ripen immediately after harvest without chilling or exogenous ethylene application. ‘Rocha’ pear tolerated extremely low 0.5 kPa O2 during 257 d storage without developing storage disorders and kept acceptable firmness and skin color after 7 d shelf life. The 46 d delay in the pull down of O2 partial pressure was detrimental to quality maintenance of ‘Rocha’ pear during long-term controlled atmosphere storage
N/A
Das, Elif. "Effect Of Controlled Atmosphere Storage, Modified Atmosphere Packaging And Gaseous Ozone Treatment On The Survival Characteristics Of Salmonella Enteritidis At Cherry Tomatoes." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605337/index.pdf.
Full textC. Low density polyethylene (LDPE) with a package size of 10x10 cm2 for 25±
2 g tomatoes was used for MAP storage in which the gas composition equilibrated to 6% O2/ 4% CO2 and a carbon dioxide incubator was used for CA storage in which the CO2 level was monitored and maintained as 5% through the term of storage at 7 and 22°
C. During the research, the effect of ozone treatment (5-30 mg/L ozone gas for 0-20 min) was also considered for surface sanitation. The results demonstrate that S.Enteritidis can survive and/or grow during the storage of tomatoes depending on the location site of the pathogen on fruit, suspension cell density and storage temperature. During MAP, CA and air storage, S.Enteritidis with initial population of 7.0 log10 CFU/tomato survived on tomato surfaces with an approximate decrease of 4.0-5.0 log10 CFU/tomato in population within the storage period
however, in the case of initial population of 3.0 log10 CFU/tomato, cells died completely on day 4 during MAP storage and on day 6 during CA and air storage. The death rate of S.Enteritidis on the surfaces of tomatoes that were stored in MAP was faster than that of stored in air. Storage temperature was effective on the survival of S.Enteritidis for the samples stored at ambient atmosphere
cells died completely on day 6 at 7°
C and on day 8 at 22°
C. Stem scars provided protective environments for Salmonella
an approximate increase of 1.0 log10 CFU/tomato in stem-scar population was observed during MAP, CA and air storage at 22°
C within the period of 20 days. Cells survived with no significant change in number at 7°
C. The development of the microbial association in tomatoes was dominated by lactic acid bacteria (LAB). The pH values of the tomatoes changed approximately from 4.0 to 3.0 during the storage period. LAB grew well under all atmospheric conditions with or without the presence of S.Enteritidis. Gaseous ozone treatment has bactericidal effect on S.Enteritidis, inoculated on the surface of the tomatoes. 5 mg/L ozone gas treatment was not effective. 30 mg/L ozone gas treatment affected surface color.
Concha-Meyer, Anibal Andres. "Survival of Listeria monocytogenes on Blueberries (Vaccinium corymbosum) and Shelf Life Determination under Controlled Atmosphere Storage." Diss., Virginia Tech, 2013. http://hdl.handle.net/10919/51815.
Full textPh. D.
Carvalho, Ana Rita Santos Correia de. "Aplicação de Smartfresh TM em pera Rocha. Eficácia de concentrações e modalidades de armazenamento na qualidade e na incidência de escaldão superficial e acastanhamento interno." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4487.
Full textEfficacy of the ethylene action inhibitor 1-methylcyclopropene (1-MCP) was evaluated in pear (Pyrus communis L.) ‘Rocha’ in comparison with the standard postharvest treatments currently used by the Portuguese pear industry. Fruit were harvested at commercial maturity from four representative orchards in the Oeste Region, Portugal, subjected to the postharvest treatments and stored at 0 ºC, 90-95% relative humidity, under normal atmosphere, for up to 6 months; under controlled atmosphere, for up 9 months, and 9 months under delayed controlled atmosphere with the first 2 months in normal air. 1-MCP, at the recommended dosis of 312 nL L-1, reduced fruit softening and skin yellowing, and increased the soluble solids content (SSC) of ‘Rocha’ pear during shelf-life (14 days) at room temperature following cold storage in comparison with control fruit. SmartFresh at the recommended dosis of 312 nL L-1 of 1-MCP was also more effective than the standard postharvest treatments in reducing the incidence of superficial scald and internal browning disorders in ‘Rocha’ pear. It is concluded that 1-MCP at 312 nL L-1 is effective in reducing physiological disorders in ‘Rocha’ pear under refrigerated storage and controlled atmosphere and in delaying ripening-related softening and color changes during shelf-life.
Shalluf, Milad A. "Effect of post-harvest treatment on ripening and quality of tomato fruit using ozone : application of different ozone doses as controlled atmosphere storage for delay ripening and maintaining the quality of tomatoes and effect of ozone on antioxidant and sugar compounds at different stages of tomato fruit ripening." Thesis, University of Bradford, 2010. http://hdl.handle.net/10454/4448.
Full textMogren, Lars. "Quercetin content in yellow onion (Allium cepa L.) : effects of cultivation methods, curing and storage /." Alnarp : Dept. of Crop Science, Swedish University of Agricultural Sciences, 2006. http://epsilon.slu.se/200696.pdf.
Full textJomori, Maria Luiza Lye. "Métodos de desverdecimento pós-colheita de tangor ´Murcott` e laranja ´Valência`." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/11/11136/tde-29062011-150721/.
Full textThe demand for fresh fruits with good characteristics to exportation has increased, being mostly dependent on the improvement of fruit quality. In this sense, the adequacy of the operations related to production and post-harvest is crucial to make the Brazilian citrus fruit more competitive in foreign markets. Due to the large part of Brazilian citrus growing area is located in the tropical, citrus fruit reaches full internal maturity, while the peel remains partially green, making them unacceptable for the demanding fresh fruit markets. Thus, there is a necessity to study methods and more suitable conditions for the degreening of post-harvest fruit in our climatic conditions and varieties. This study was based on the technique of post-harvest degreening of \'Murcott\' and \'Valencia\', involving the application of ethylene in liquid and gaseous form (chamber). The concentrations used were 0 to 8000 mg L-1 of ethephon by immersion (3 minutes) and 0.0, 0.25, 0.5, 0.75 and 1.0 L m-3 of ethylene applied inside the chamber for 24 to 120 hours of exposure and 15 to 30ºC and 90% RH. The best conditions for degreening were defined and later, part of the fruits was for 3 days at 25ºC and 80% RH, simulating the commercialization, and the other part was stored under refrigeration (5ºC) with 90% RH for 30 days, and after that, 3 days at 25ºC and 80% RH, simulating the commercialization. The effect of cold storage of the fruit before the degreening inside the chamber was also evaluated. The fruits were evaluated right after the applications, the first simulation of commercialization, the cooling and the second simulation. The condition of 0.5 L m-3 for 96 hours at 25ºC was the most efficient way to improve fruit color. Respiratory rate and ethylene production increased with the dosage of ethylene used. The increased activity of chlorophyllase was followed by decrease in chlorophyll content, while the carotenoid content remained constant. As for the internal features, significant changes in the treatments were not observed. It was found that refrigerated storage after degreening do not interfere on the development of the fruits peal color, neither affecting their quality. Beyond that the process of degreening after cooling is effective for changing the color of both studied varieties.
Soares-Colletti, Ana Raquel. "Doenças quiescentes em goiabas: quantificação e controle pós-colheita." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/11/11135/tde-04122012-112503/.
Full textPost-harvest diseases in guavas may represent damages from 20 to 40%. Environmental conditions and disease management, before or after harvesting, are among their major causes. Standards proposed by the Integrated Production Fruit (IPF) ensure fruit quality and sustainable production with rational use of agrochemicals. Using the white-fleshed variety Kumagai, the objectives were: (i) to determine the environmental conditions favorable to the natural colonization of Guignardia psidii in guava (ii) to quantify the incidence of major post-harvest diseases of guava at the main wholesale markets of São Paulo state, (iii) to detect and quantify the quiescent diseases from flower to fruit in the harvest point (iv) to evaluate the effect of controlled atmosphere using high concentrations of O2 to control the main post-harvest diseases of guava. Experiments were conducted under controlled conditions to determine the effect of environmental conditions on the colonization of G. psidii on guavas. Surveys were carried out to quantify the postharvest diseases in guavas in CEASA and CEAGESP. The quiescent diseases of guava were quantified in two production areas by the method of early detection of quiescent infection. Inverted-bottle samplers were placed on plants to quantify spores carried by rain. Plots with and without crop residues around the plants were evaluated. Experiments in vitro and in vivo experiments were performed with different controlled atmosphere treatments for control of anthracnose and black spot of guava. The optimum temperature for G. psidii colonization was 30 °C, reaching 100% incidence with 24 hours of wetness, 10 days after incubation. The main diseases observed in the wholesale markets and in the two production areas were guava anthracnose, black spot and Fusicocum rot. The highest incidences were 56.6%, 46.1% and 41.9%, for anthracnose, black spot and Fusicocum rot, respectively, stored at 25 °C. In the field, fruits presented maximum incidences of 86.4% for anthracnose, 62.0% for black spot and 44.0% for Fusicocum rot. Anthracnose was the only post-harvest quiescent disease that was observed from the flower to the mature fruit. There was direct correlation between the maximum temperature and the incidence of anthracnose regardless of rainfall. Colletotrichum sp. strains obtained from diseased fruit were identified as C. gloeosporioides. There was no significant difference in the incidence of major diseases of guava quiescent in areas with and without crop residues around the plants. The occurrence of rain during flowering and early stages of fruit development associated with high temperatures resulted in high diseases incidences of major diseases quiescent guava \'Kumagai\' in post-harvest. The treatment 30% CO2 + 70% provided greater reductions in mycelial growth of fungi and incidence of diseased fruits, after 4 days under controlled atmosphere. Fruit stored with 60% N2O + 20% O2 + 20% N2 and 30% CO2 + 70% O2 showed lower severity of anthracnose and black spot, respectively.
Pham, Van Tan. "Prediction of Change in Quality of 'Cripps Pink' Apples during Storage." University of Sydney, 2008. http://hdl.handle.net/2123/5133.
Full textThe goal of this research was to investigate changes in the physiological properties including firmness, stiffness, weight, background colour, ethylene production and respiration of ‘Cripps Pink’ apple stored under different temperature and atmosphere conditions,. This research also seeks to establish mathematical models for the prediction of changes in firmness and stiffness of the apple during normal atmosphere (NA) storage. Experiments were conducted to determine the quality changes in ‘Cripps Pink’ apple under three sets of storage conditions. The first set of storage conditions consisted of NA storage at 0oC, 2.5oC, 5oC, 10oC, 20oC and 30oC. In the second set of conditions the apples were placed in NA cold storage at 0oC for 61 days, followed by NA storage at the aforementioned six temperatures. The third set of conditions consisted of controlled atmosphere (CA) (2 kPa O2 : 1 kPa CO2) at 0oC storage for 102 days followed by NA storage at the six temperatures mentioned previously. The firmness, stiffness, weight loss, skin colour, ethylene and carbon dioxide production of the apples were monitored at specific time intervals during storage. Firmness was measured using a HortPlus Quick Measure Penetrometer (HortPlus Ltd, Hawke Bat, New Zealand); stiffness was measured using a commercial acoustic firmness sensor-AFS (AWETA, Nootdorp, The Netherlands). Experimental data analysis was performed using the GraphPad Prism 4.03, 2005 software package. The Least-Squares method and iterative non-linear regression were used to model and simulate changes in firmness and stiffness in GraphPad Prism 4.03, 2005 and DataFit 8.1, 2005 softwares. The experimental results indicated that the firmness and stiffness of ‘Cripps Pink’ apple stored in NA decreased with increases in temperature and time. Under NA, the softening pattern was tri-phasic for apples stored at 0oC, 2.5oC and 5oC for firmness, and at 0oC and 2.5oC for stiffness. However, there were only two softening phases for apples stored at higher temperatures. NA at 0oC, 2.5oC and 5oC improved skin background colour and extended the storage ability of apples compared to higher temperatures. CA during the first stage of storage better maintained the firmness and stiffness of the apples. However, it reduced subsequent ethylene and carbon dioxide (CO2) production after removal from storage. Steep increases in ethylene and CO2 production coincided with rapid softening in the fruit flesh and yellowing of the skin background colour, under NA conditions. The exponential decay model was the best model for predicting changes in the firmness, stiffness and keeping quality of the apples. The exponential decay model satisfied the biochemical theory of softening in the apple, and had the highest fitness to the experimental data collected over the wide range of temperatures. The softening rate increased exponentially with storage temperature complying with the Arrhenius equation. Therefore a combination of the exponential decay model with the Arrhenius equation was found to best characterise the softening process and to predict changes in the firmness and stiffness of apples stored at different temperatures in NA conditions.
Diawara, Bréhima. "Conservation de riz-paddy sous atmospheres controlees : aspects microbiologiques et consequences technologiques." Nantes, 1988. http://www.theses.fr/1988NANT2016.
Full textPegoraro, Camila. "Lanosidade em pêssegos: aspectos físicó-químico e moleculares." Universidade Federal de Pelotas, 2010. http://repositorio.ufpel.edu.br/handle/ri/1318.
Full textWe studied the transcriptional and translational expression of a group of genes associated with cell wall metabolism (Cob, GLS, GalT, CCR, PL, PG, PME, β-Gal, β- Man, α-Ara, Exp1, Exp2, Exp3 and Exp4), endomembrane transport (SFT2, Vap27-2, ADL1A, ROC7, Rab5, Vamp, Kin, Cla, Syn, ERD2 and Rab11), expression of HSPs (HSP40-1er, HSP70er, HSP40-2er, HSPCNX1, HSPCRT2 , HSP70ch, HSP17.8ch, HSP60mi, HSP26.5mi and HSP60-3Bmi) and ethylene synthesis (ACCO) in peaches treated and not treated with gibberellic acid (GA3), monitoring the evolution of ripening and the changes occurred after cold storage (CS) and controlled atmosphere (CA). As variables for characterization of ripening fruit evaluated the production of ethylene, firmness, total acidity (TA), soluble solids (SS), SS / TA ratio and background color of the skin. Initially molecular changes were evaluated in fruit at different maturation stages. Later, the effect of different storage conditions on woolliness development was studied, and finally, the effect of GA3 in delaying maturation and preventing woolliness was evaluated. It was verified that peach ripening is dependent on genes encoding proteins involved in synthesis and degradation of cell wall and proteins involved in the endomembrane transport. Analyzing different forms of storage was observed that the use of controlled atmosphere conditions reduced woolliness, against all expectations, it was found that woolliness is not caused by the reduction in the expression of genes associated with the endomembrane transport. No delay ripening was observed when evaluating the effect of GA3 application prior to pit hardening but help to increase the size and weight of fruit, and decreases the incidence of woolliness in peaches. Increase in fruit size could be explained by the induction of genes encoding expansins and woolliness prevention could be attributed to the induction of genes encoding proteins associated to stress abiotic response, especially HSPs.
Estudou-se a expressão transcricional e traducional de um grupo de genes associados ao metabolismo de parede celular (Cob, GLS, GalT, CCR, PL, PG, PME, β-Gal, β-Man, α-Ara, Exp1, Exp2, Exp3 e Exp4), transporte endomembranas (SFT2, Vap27-2, ADL1A, ROC7, Rab5, Vamp, Kin, Cla, Syn, ERD2 e Rab11), expressão de HSPs (HSP40-1er, HSP70er, HSP40-2er, HSPCNX1, HSPCRT2, HSP70ch, HSP17.8ch, HSP60mi, HSP26.5mi e HSP60-3Bmi) e síntese de etileno (ACCO) em pêssegos tratados e não tratados com ácido giberélico (AG3), monitorando-se a evolução da maturação e as variações ocorridas após o armazenamento em ar refrigerado (AR) e atmosfera controlada (AC). Como variáveis de caracterização do estádio de maturação dos frutos avaliou-se a produção de etileno, firmeza de polpa, acidez total (AT), sólidos solúveis (SS), relação SS/AT e coloração de fundo da epiderme. Inicialmente avaliaram-se alterações moleculares existentes em frutos em diferentes estádios de maturação. Posteriormente, estudou-se o efeito de diferentes formas de armazenamento sobre o desenvolvimento da lanosidade e, por fim, foi avaliado o efeito da aplicação de AG3 na pré-colheita sobre o retardamento da maturação e na prevenção da lanosidade. Verificou-se que o amadurecimento de pêssegos é dependente da transcrição de genes codificadores para proteínas envolvidas na síntese e na degradação da parede celular e para proteínas envolvidas no transporte endomembranário. Ao analisarem-se diferentes formas de armazenamento observou-se que a utilização de atmosfera controlada reduziu a incidência de lanosidade, e ao contrário do esperado, verificou-se que a lanosidade não é ocasionada pela redução da expressão de genes relacionados com o transporte via endomembranas. A aplicação de AG3 antes do endurecimento do caroço não retarda o amadurecimento, mas contribui para aumentar o tamanho e a massa dos frutos, e diminui a incidência de lanosidade. O aumento do tamanho pode ser explicado pela indução de genes codificadores de expansinas e a prevenção da lanosidade pode ser atribuída à indução de genes de proteção a estresses abiótiocos, com destaque para as HSPs.
Cerqueira, Thales Sandoval. "Fisiologia, bioquímica e conservação de bananas e goiabas sob altas concentrações de O2 combinadas com CO2 e N2O." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/11/11144/tde-14082012-103227/.
Full textAtmospheres with high O2 levels and N2O enriched atmospheres have been suggested as an alternative to the atmospheres of low O2 and high CO2. Fruit storage under atmospheres with high CO2 for a long period may develop physiological disorders. In addition, there is not enough information about the effects of high O2 concentrations on fruits oxidative metabolism. N2O is a gas present on nature, non-toxic described as a powerful antagonist to production and action of ethylene. This work aimed to study the influence of controlled atmosphere with high O2 concentrations, associated or not to CO2 and N2O on the physiology, oxidative metabolism and post-harvest behavior of bananas and guavas. Bananas Nanicão and guava Kumagai were treated under continuous flow system. The fruits were placed into chambers under flow of 200 mL min-1. All treatments were maintained in a chamber with controlled temperature of 22°C. The humidity around the fruits was kept at 95% UR. It was quality evaluated CO2 and ethylene production and enzyme activity. The high O2 accelerated the onset of senescence in both fruits. However, differences were observed between the banana and guava, banana anticipated the occurrence of the climacteric peak by changing all the variables related to maturity. The main effect observed over guavas was the loss of peel green color. Probably, the observed responses are related to oxygen effect on ethylene and antioxidant capacity of banana and guava. When the O2 was associated with high CO2 and N2O was also observed an anticipation of the beginning of senescence, but differences were observed between CO2 and N2O treatments. The high O2 associated with CO2 prevented the occurrence of fermentative processes even at the highest concentrations of CO2. The N2O associations with high O2 do not increase postharvest life too. On the other hand, the N2O associations with low O2 allow delay ripening process. In relation to oxidative metabolism at high O2 banana triggered accumulation of reactive oxygen and consequent change in the activity of enzymes involved, differing from guava in which the levels remained low throughout storage. This is probably due to differences in the antioxidant activity of these fruits and which is considerably higher in guava. Keywords: High oxygen; Nitrous oxide;
Júnior, Luis Carlos Cunha. "Atmosfera controlada na conservação de morango." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/11/11136/tde-02052011-081640/.
Full textThe aim of this work were to evaluate the isolates effects of different concentrations of carbon dioxide (CO2), oxygen (O2) and nitrous oxide (N2O); and also the combinations of the best results for the conservation of strawberries \'Oso Grande\'. The fruit have been selected, cooled and stored to 10 °C in air tight chambers with continuous flow of 150 ml min-1. The fruits were evaluated every two days to become unfit for consumption. The higher concentrations of CO2 (0,03 %; 10 %; 20 %, 40 % and 80 %) associated with 20 % O2 in the atmosphere of storage, it smaller was the incidence of diseases. The strawberries stored with 80 % of CO2 were considered unsuitable for the consumption on the present high levels of acetaldehyde (4,9 mg 100 g-1) and the ethanol (105,3 mg 100 g-1). Already concentrations of 20 % and 40% of CO2 were conserved the fruit for up to 8 days, with maintenance of the color and the commercial characteristics. The concentrations of O2 (1 %; 3 %; 20 %; 60 %; and 90 %) showed that strawberry respiratory activity was lower in atmospheres with 1 % and 3 % of O2. The treatment with 90 % O2 provided the lower incidence of rotting (2,8 %). The strawberries stored with 60 and 90 % O2 maintained their commercial characteristics for 10 days. In the test with different concentrations of N2O (0 %; 10 %; 30 %; 60 %; and 80 %) associated with 20 % O2, observed that the fruit with this gas obtained the best results of appearance, and the respiratory rate of the fruit reduced in 36,3 % after 24 hours of storage, and maintained stable until the end of the period. The concentrations of 60 % and 80 % of N2O showed appropriate for the conservation of strawberries for presented a lesser occurrence of diseases and of respiratory rate, and therefore maintaining the commercial characteristics. In this experiment were evaluated again the atmospheres with 0,03 % CO2 + 20 % O2; 80 % N2O + 20 % O2 and 90 % O2; in addition to evaluating the combinations of 60 % O2 + 40 % CO2 and 20 % O2 + 20 % CO2 + 60 % N2O. The smallest incidences rotting and best notes of appearance were in the fruit stored with 80 % N2O + 20 % O2 and 20 % O2 + 20 % CO2 + 60 % N2O. The strawberries under atmosphere with 60 % O2 + 40 % CO2 were considered unsuitable for consumption to the showed high levels of acetaldehyde (54,8 mg 100 g-1) and of ethanol (42,4 mg 100 g-1). The strawberries \'Oso Grande\' at 10 ºC, under controlled atmosphere with 80 % N2O + 20 % O2; 90% O2 or 20 % O2 + 20 % CO2 + 60 % N2O maintained their color, reduced the occurrence of diseases and maintained the commercial quality for 14 days.
Hendges, Marcos Vinicius. "Amadurecimento e qualidade pós-colheita de maçãs Royal Gala e Fuji Suprema submetidas ao dano mecânico." Universidade do Estado de Santa Catarina, 2009. http://tede.udesc.br/handle/handle/1080.
Full textThe objective of this work was to evaluate the effect of mechanical damage on the ripening and quality of cultivars Royal Gala apple, in two commercial systems of storage, treated or not with 1-MCP, and Fuji Suprema apple stored at ambient conditions. Three independent experiments were carried. In the first, with Royal Gala apples, were evaluated the following treatments: mechanical damage (with and without impact damage through the free fall of the fruit height of 20 cm) combined with the application of 1-MCP (0, 625 nL L-1). The fruits were stored for four months in cold storage (CS, 0 ° C ± 1 º C and 92 ± 2% RH) and eight months in controlled atmosphere (CA, 1.2 kPa to 2.0 kPa O2 + CO2, 0 º C ± 1 º C and 96 ± 2% RH). In the second experiment, also with Royal Gala apples, damage was applied at two intensities (free fall at a height of 10 and 20 cm) and the fruits were treated or not with 1- methylcyclopropene (625nL L-1), before and after the damage. The treatments evaluated were: control (without damage and without 1-MCP), 1-MCP, impact damage, 1-MCP + impact damage, impact damage + 1-MCP, combined with two periods of storage (two and four months) at 0 ± 1 ° C and (RH) of 92 ± 2%. The experimental design was randomized blocks, with three replications of five fruits. The third experiment was conducted with Fuji Suprema apples, which were applied three types of mechanical damage. The treatments were: control (no mechanical damage), mechanical damage by impact (free fall of 20 cm), mechanical damage by compression (10 kilogram) and mechanical damage by cut (3 mm width x 3.5 mm depth and 3.5 cm of lenght). The experimental design was completely randomized, using four replicates of five fruits. Fruits were evaluated for flesh firmness, titratable acidity, soluble solids content, L color index of the skin and flesh in Royal Gala apples, and besides these, hue angle of the skin and decay incidence in Fuji Suprema apples. Except damage by compression, mechanical damage, in them intensity evaluated, cause flesh browning in the damage place , but do not affect the ripening and other attributs of quality. The 1-MCP contribute to maintenance of flesh firmness and titratable acidity of Royal Gala apples, however it does not reduce the effects of mechanical damage on the flesh browning, independent time of damage application. As larger intensity of mechanical damage, higher the effects on the integrity of flesh tissue. The damage by cut is the more harmful damage due to the higher decay incidence
O objetivo deste trabalho foi avaliar o efeito do dano mecânico sobre o amadurecimento e qualidade de maçãs das cultivares Royal Gala, em dois sistemas comerciais de armazenamento, tratados ou não com 1-MCP, e Fuji Suprema armazenada em temperatura ambiente. Foram realizados três experimentos independentes. No primeiro, com a cultivar Royal Gala, avaliaram-se os seguintes tratamentos: dano mecânico (sem e com dano por impacto através da queda livre dos frutos a altura de 20 cm) combinado com a aplicação de 1- MCP (0 e 625nL L-1). Os frutos foram armazenados durante quatro meses em armazenamento refrigerado (AR; 0ºC±1ºC e 92±2% de UR) e durante oito meses em atmosfera controlada (AC; 1,2kPa de O2 + 2,0kPa de CO2; 0ºC±0,1ºC e 96±2% de UR). No segundo experimento, também com a cultivar Royal Gala, aplicou-se os danos em duas intensidades (queda livre a uma altura de 10 cm e 20 cm), sendo os frutos tratados ou não com 1-metilciclopropeno (625nL L-1), antes e após o dano. Os tratamentos avaliados foram: controle (sem dano e sem 1-MCP), 1-MCP, dano mecânico por impacto, 1-MCP + dano mecânico, dano mecânico + 1- MCP, combinados com dois períodos de armazenamento refrigerado (dois e quatro meses) a temperatura de 0±1ºC, com (UR) de 92±2%. Nesses dois experimentos o delineamento experimental utilizado foi o de blocos ao acaso, contendo três repetições de cinco frutos. O terceiro experimento foi conduzido com a cultivar Fuji Suprema, na qual se aplicou diferentes tipos de dano mecânico. Os tratamentos avaliados foram: controle (sem dano mecânico), dano mecânico por impacto (queda livre de 20 cm), dano mecânico por compressão (10 quilogramas) e dano mecânico por corte (3 mm de largura x 3,5 mm de profundidade e 3,5 cm de comprimento). O delineamento experimental utilizado foi o inteiramente casualizado, sendo utilizadas quatro repetições. Os frutos foram avaliados quanto à firmeza de polpa, acidez titulável, sólidos solúveis, índice de cor L da epiderme e da polpa para Royal Gala , e além destes, ângulo hue da casca e incidência de podridões na cultivar Fuji Suprema. Exetuando-se o dano por compressão, o dano mecânico, nas intensidades avaliadas, provoca escurecimento da polpa no local da lesão, porém não possui efeito sobre a indução do amadurecimento e sobre os demais atributos de qualidade. O 1-MCP contribui para manutenção da firmeza de polpa e da acidez titulável de maçãs Royal Gala , porém não reduz os efeitos do dano mecânico sobre o escurecimento da polpa, independente do momento de aplicação. Quanto maior a intensidade do dano mecânico, maior são os efeitos sobre a integridade dos tecidos da polpa. O dano por corte é o tipo de dano mais prejudicial devido à grande incidência de podridões
Torregrosa, Sauret Laia. "Changes in quality parameters during growth, cold storage and shelf life of ‘Conference’ pears: from orchard to consumer." Doctoral thesis, Universitat de Lleida, 2020. http://hdl.handle.net/10803/668930.
Full textEl área de Lleida es una de las principales regiones productoras de pera del sur de Europa, siendo ‘Conference’ la principal variedad de pera producida. En los últimos 5 años se ha detectado una tendencia decreciente en el consumo de pera. Entre las razones de la disminución del consumo reportado se encuentran los factores de calidad, como la falta de sabor y la excesiva firmeza de la fruta, y la creciente exigencia de los consumidores de productos libres de químicos. Estos hechos promovieron el interés en comprender los factores que afectan la evolución de la calidad de la fruta sin el uso de productos químicos durante el crecimiento en árbol, el período de almacenamiento y la vida útil hasta el consumidor final. Durante el crecimiento en árbol, las condiciones climáticas y agronómicas influyen en la calidad final de la fruta. Durante esta etapa, la fruta experimenta importantes cambios morfológicos y fisiológicos hasta alcanzar la madurez óptima de cosecha, ya sea en base a una calidad organoléptica o potencial de almacenamiento. Desafortunadamente, las técnicas más comunes utilizadas para evaluar la calidad del fruto en campo a menudo se basan en métodos destructivos. En la primera parte de esta tesis (Parte A), se describen dichos métodos y se investigan las correlaciones entre las mediciones destructivas y las tecnologías modernas no destructivas en manzanas y peras, como la espectrometría visible y los sensores acústicos. Cambios en los parámetros de calidad se relacionaron con cambios en la capacidad de producción de etileno y con la respiración de la fruta. La forma y tamaño de la fruta fueron digitalizados mediante la tecnología emergente de escaneo 3D. El diámetro final se predijo con un mes de antelación a la fecha óptima de cosecha. Los principales factores que causan la pérdida de valor comercial durante el período de almacenamiento son la pérdida de firmeza, el desarrollo de sabores desagradables, la aparición de trastornos fisiológicos y la pérdida de peso debido a la deshidratación. Con el creciente interés de disponer de fruta de alta calidad y libres de aditivos sintéticos durante todo el año, la industria alimentaria ha desarrollado técnicas de almacenamiento capaces de extender la vida comercial de la fruta sin el uso de aditivos químicos. Una de las técnicas recientemente implementadas es la atmósfera controlada dinámica (DCA). Esta consiste en almacenar la fruta en atmósferas con bajas concentraciones de oxígeno para ralentizar el metabolismo de la fruta y luego ajustar dinámicamente las concentraciones de gases dependiendo del estado fisiológico de la fruta. El uso de este tipo de atmósferas requiere un control preciso de la respuesta fisiológica de la fruta, ya que el margen entre el punto de compensación anaeróbico y el comienzo de la fermentación de la fruta es muy pequeño. Actualmente, se dispone en el mercado de diferentes técnicas de monitoreo del estado fisiológico de la fruta, como el análisis de la evolución de la fluorescencia de la clorofila, la medición continua del cociente respiratorio, o el contenido de etanol tanto en la pulpa de la fruta como en la atmósfera de la cámara. Sin embargo, el uso de estas técnicas está rodeado de una cierta controversia, ya que los resultados no son siempre reproducibles. En la Parte B de esta tesis se realizaron tres estudios diferentes durante el período de almacenamiento en frío de la fruta. En el primero se efectuó una comparación entre tres técnicas de monitoreo de DCA. En el segundo se analizó el efecto de niveles bajos de oxígeno durante la conservación en la calidad final de la pera y cómo tales condiciones afectaron las emisiones de compuestos orgánicos volátiles (VOCs). Se descubrió que la pera ‘Conference’ almacenada durante 8 meses bajo dichas condiciones de DCA mantuvo su firmeza casi a los valores observados en el momento de la cosecha. Análisis periódicos de los compuestos VOCs inducidos durante el almacenamiento en frío señalaron que algunos de ellos podrían usarse como indicadores del estado fisiológico de la fruta y ser utilizados para controlar la composición de los gases de la atmosfera. El tercer estudio se dedicó a analizar la pérdida de peso de la fruta durante el almacenamiento en frío. Se desarrolló un sistema para monitorizar continuamente la pérdida de peso y el asentamiento de la fruta dentro de la cámara. Se encontró una correlación entre la pérdida de peso y el asentamiento de la masa de la fruta, abriendo camino a una monitorización continua y simple de la pérdida de peso. La Parte C de esta tesis incluye dos estudios sobre la evolución de la calidad de la fruta durante la vida útil. Durante este período, los cambios fisiológicos se producen rápidamente, con un ablandamiento de la fruta y una pérdida de las propiedades de calidad organoléptica. El primer estudio analizó relaciones entre los parámetros medibles de calidad de la fruta y la satisfacción del consumidor proporcionada por el análisis sensorial. Se observó que los ésteres y la firmeza de la fruta juegan un papel clave en la definición de la aceptación del consumidor. La mejor aceptación por parte de los consumidores se encontró al tercer día de vida útil en peras almacenadas durante 8 meses bajo condiciones de DCA. El segundo estudio se encargó de estudiar la heterogeneidad espacial en la pulpa del fruto en los procesos de maduración. La distribución espacial de los componentes bioquímicos, la actividad fisiológica y los VOCs se midió en diferentes ubicaciones de la pulpa. Se encontró que el contenido en fructosa disminuyó hacia el interior del fruto, des de la piel hasta el corazón, mientras que la glucosa y la sacarosa aumentaron. El ácido málico, junto con la capacidad antioxidante y los compuestos fenólicos totales (TPC), tuvieron un mínimo en el punto medio entre la piel y el corazón. También se encontró que, algunos de los VOCs naturales emitidos por las peras podrían aplicarse como fungicidas, siendo capaces de inhibir el crecimiento de P. expansum y R. stolonifer. Los resultados de esta tesis proporcionan información detallada que pueden ayudar a aumentar la calidad de la fruta cuando llega al consumidor.
The area around Lleida is one of the main pear producing regions in southern Europe, being ‘Conference’ pear the main produced variety. Over the past 5 years, a decreasing trend in pear consumption in Europe has been reported. Among the reasons for the reported consumption decrease are quality factors, like the lack of flavor and excessive fruit firmness, and the growing consumer’s exigence of chemical free products. These facts promoted the interest in understanding the factors affecting the evolution of fruit quality parameters during on-tree growth, the cold storage period, and the shelf-life until the end consumers. During on-tree growth, both climatic and agronomic conditions influence fruit quality. During this stage, fruit undergoes important morphological and physiological changes until achieving the optimal maturity stage at harvest, either based on palatable quality or storage potential. Unfortunately, the most common techniques used to evaluate quality on the orchard are often based on destructive methods. In the first part of this thesis (Part A), such methods were described and correlations between destructive measurements and non-destructive modern technologies such as visible spectrometry and acoustic sensors were investigated both in apples and pears. Changes in quality parameters were related to changes in the fruit ethylene production capacity or fruit respiration. Using the emerging 3D scanning technology the shape and size of the fruit was digitized. The final fruit diameter was predicted one month in advance to the optimal harvest date. Main factors responsible for the loss of commercial value during the cold storage period are loss of fruit firmness, development of off-flavors, appearance of physiological disorders, and weight-loss due to dehydration. With the growing consumer’s demand for high quality and chemical-free fruit during all year round, the fruit industry has developed storage techniques capable of extending the commercial life of fruit without the use of chemicals. One of the recently implemented technique, known as dynamic controlled atmosphere (DCA), consists in cold storing the fruit under low oxygen atmospheres in order to slow down the fruit metabolism and then dynamically adjust the gases concentration depending on the fruit physiological state. The use of this type of atmospheres requires a precise control of the physiological response of the fruit, since the margin between the anaerobic compensation point and the beginning of fruit fermentation is very narrow. Different monitoring techniques of the physiological state of the fruit, such as analysis of the chlorophyll fluorescence evolution, continuous measurement of the respiratory quotient, and determination of ethanol content, both in fruit pulp and in the cold room’s atmosphere, are currently available on the market. However, the use of these techniques has been surrounded by a certain controversy since results are not always reproducible. In Part B of this thesis, three different studies were carried out during the fruit cold storage period. In the first study, a comparison of three commercially available DCA monitoring techniques was done. The second study assessed the effect of different low oxygen levels during cold-storage on the final pear quality and how these conditions affected the emission of volatile organic compounds (VOCs). It was found that ‘Conference’ pears stored for up to 8 months under such DCA conditions maintained the fruit firmness nearly to the values observed at harvest. Periodic analyses of the induced VOCs during the cold storage period pointed out that some of them could be used as indicators of the fruit’s physiological state in order to control the gas concentrations appropriately. The third study was dedicated to the fruit weight loss during cold storage. A system to continuously monitor weight loss and fruit settlement inside the cold room was developed. A quite simple correlation between fruit weight loss and fruit mass settlement was found, opening the way to a simple continuous monitoring of weight loss. Part C of this thesis includes two studies concerning the fruit quality evolution during shelf life after the cold storage period. In this period physiological changes occur rapidly, with a softening of the fruit and a loss of the organoleptic quality properties. The first study analyzed the relationship between measurable fruit quality parameters and the consumer’s satisfaction provided by sensory analysis. It was found that esters and fruit firmness play a key role in defining the consumer’s acceptance. The best consumer acceptance of pears stored under DCA for 8 months was found at day 3 of shelf life. The second study dealt with the spatial non-uniformity in the fruit flesh of the ripening processes. The spatial distribution of biochemical compounds, physiological activity and VOCs was measured at different flesh locations. It was observed that fructose content decreased inwards, from the skin to the core, while glucose and sucrose increased. Malic acid, together with antioxidant capacity and total phenolic compounds (TPC), had a minimum at mid-point in the flesh between skin and core. It was also found that naturally emitted VOCs could be applied as fungicides being able of inhibiting the growth of the pathogens P. expansum and R. stolonifer. Results from this thesis provide detailed insights that could help to increase the quality of the fruit reaching the final consumer.
Gómez, Ana Cecília Silveira. "INFLUÊNCIA DAS CONDIÇOES DE CONSERVAÇAO SOBRE A QUALIDADE PÓS-COLHEITA DE DIFERENTES CULTIVARES DE MAÇÃ." Universidade Federal de Santa Maria, 2005. http://repositorio.ufsm.br/handle/1/5641.
Full textO presente trabalho teve como objetivo identificar as melhores condições de conservação, em relação à temperatura e composição da atmosfera, de armazenamento que permitam a manutenção da qualidade das maçãs das cultivares Fuji, Fuji Suprema e Fuji Kiku. Os tratamentos avaliados foram: armazenamento a -0,5ºC sem modificação da atmosfera (AR); 1kPa de O2+<0,5kPa de CO2 a +0,5ºC; 0,8kPa de O2+<0,5kPa de CO2 a -0,5ºC; 1,2kPa de O2+<0,5kPa de CO2 a -0,5ºC; 1kPa de O2+ 2kPa de CO2 a -0,5ºC. O delineamento experimental utilizado foi o inteiramente causalizado, com 4 repetições sendo que cada unidade experimental constava de 23 frutos. Após 8 meses de armazenamento refrigerado, e 7 dias de exposição dos frutos à temperatura de 20ºC, foram avaliadas a firmeza da polpa; sólidos solúveis totais (SST), acidez titulável (AT); polifenóis totais; frutos com podridões e distúrbios fisiológicos; produção de etileno e respiração. No momento de colheita, além das variáveis anteriores, foram medidas a cor da epiderme; açúcares redutores; antocianinas totais e vitamina C. A Fuji Suprema apresentou os maiores valores de antocianinas totais e maior valor do parâmetro a* da cor, diferenciando-se estatisticamente das outras, enquanto que a cultivar Fuji Kiku mostrou os maiores valores de firmeza da polpa, SST, AT e vitamina C. De acordo com os resultados obtidos após o período de conservação e vida de prateleira, os tratamentos de 1,2kPa de O2 + < 0,5kPa de CO2, e 1kPa de O2 + 2kPa de CO2 apresentarão os maiores valores em firmeza da polpa em Fuji. Enquanto que os tratamentos de AC permitiram manter a firmeza nas outras cultivares. Não houveram diferenças nos tratamentos de atmosfera controlada (AC), para as variáveis SST mas estes tratamentos permitiram manter a AT. O tratamento de 1kPa de O2 + 2 kPa de CO2, determinou uma menor respiração e produção de etileno nas diferentes cultivares. A cultivar Fuji e sua mutante Fuji Kiku apresentaram susceptibilidade a altos níveis de CO2 (2kPa) manifestando uma maior incidência de degenerescência da polpa. Os polifenóis totais mantiveram-se elevados e inclusive aumentaram em alguns dos tratamentos de AC. Não houve diferenças entre as temperaturas de -0,5 e + 0,5, em relação a qualidade, no tratamento de 1kPa de O2 + < 0,5kPa de CO2 em nenhuma das cultivares.
Ellison, Helen Felicity Bethan. "The use of controlled atmospheres for the conservation and storage of freshly felled timber." Thesis, Imperial College London, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.490931.
Full textTeles, Cesar Simas 1974. "Storage of seedless table grapes exposed to high CO2 concentrations for short period followed by controlled atmosphere, associated or not with pre-harvest application of CaCI2 or CIO2 = Conservação de uvas apirências submetidas a curta exposição de altas concentrações de CO2, seguida de armazenamento sob atmosfera controlada, associada ou não à aplicação de CaCI2 ou CIO2 na pré colheita." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256783.
Full textTexto em português e Inglês
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola
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Resumo: Botrytis cinerea Pers, causador da doença conhecida como mofo cinzento, é o principal problema para a conservação pós-colheita de uvas de mesa. A utilização do dióxido de enxofre (SO2) é a prática pós-colheita mais comum para o controle desta doença. Pesquisas buscam alternativas a este produto devido às reações que causa em pessoas alérgicas, danos que pode causar nos frutos e às restrições ao seu uso em sistemas de produção orgânico. Foram avaliados os efeitos da aplicação de uma atmosfera de 40% de CO2 por 24 ou 48 horas (pré-armazenagem) combinado com armazenagem em atmosfera controlada (AC) (12% O2 + 12% CO2) no controle de B. cinerea, e nos atributos de qualidade de uvas 'Flame Seedless' e 'Crimson Seedless'. Também foram avaliados, em uvas 'Crimson Seedless', e os efeitos da associação deste tratamentos com aplicações pré-colheita de cloreto de cálcio (CaCl2) ou dióxido de cloro (ClO2). Os tratamentos foram aplicados em uvas orgânicas infectadas de três formas: infectadas naturalmente, superficialmente inoculadas com conídios e inoculadas com uma baga coberta de micélio. Uvas 'Flame Seedless', naturalmente infectadas, tratadas com 40% de CO2 por 48 horas + AC apresentaram redução da podridão pós-colheita, de 22% para 0,6%, após 4 semanas, e de 100% para 7,4%, após 7 semanas. O pré-armazenamento em 40% de CO2 sozinho também limitou a incidência de mofo cinzento em frutos infectados naturalmente e em uvas inoculadas artificialmente, porém foi menos eficaz do que quando seguido pelo armazenamento em AC. A aplicação de CaCl2 ou ClO2 em pré-colheita reduziu a incidência do mofo cinzento em uvas 'Crimson Seedless' inoculadas com uma solução de conídios, porém não houve controle quando os cachos de uva foram inoculados com micélio. A aplicação de CaCl2 e ClO2 reduziram o mofo cinzento de 45% para 23,2% e 15.6%, respectivamente, em cachos inoculados com conídios e avaliados após 6 semanas armazenadas 0oC. O pré-tratamento com 40% CO2 + CA não afetou as características físico-químicas e sensoriais de uvas 'Crimson Seedless' ou 'Flame Seedless'. Em experimentos in vitro os tratamentos com 40% CO2 por 24 ou 48 h limitaram o crescimento micelial até 72 horas após o tratamento. A germinação dos conídios de B. cinerea foi retardada por 12h. Os resultados mostram que o pré-tratamento com 40% CO2 + CA possui grande potencial para ser adotado como prática comercial para conservação de uvas orgânicas
Abstract: Gray mold, caused by Botrytis cinerea Pers, is the main postharvest decay of table grapes. The use of sulfur dioxide (SO2) is the common post-harvest practice for its control. Several researchers are looking for alternative methods of control, because SO2 can cause allergic reactions, damage fruits and also it cannot be applied in organic production system. In this thesis, it was evaluated the effects of applying an atmosphere of 40% CO2 for 24 or 48 hours (pre-storage) combined with controlled atmosphere storage (CA = 12% O2 + 12% CO2) in the control of B. cinerea, and the effects in the quality and sensory attributes of 'Flame Seedless' and 'Crimson Seedless' table grapes. In addition, it was evaluated the efficacy of CaCl2 or ClO2 application in pre-harvest alone or in combination with pre-storage of 40% CO2 for 24 h + CA, to control gray mold on 'Crimson Seedless' table grapes, and the determination of the impact of these treatments on fruit quality. The treatments were applied in certified organic table grapes naturally infected, surface inoculated and nesting inoculated (inoculated with an infected berry). After 4 weeks of storage, the pre-storage in 40% CO2 for 48 hours + CA reduced postharvest rot from 22% to 0.6%, and after 7 weeks, the decay was reduced from 100% to 7.4% in 'Flame Seedless' naturally infected. The pre-storage in 40% CO2 alone also reduced the incidence of gray mold in fruits naturally infected and in artificially inoculated, but it was less effective than combined treatment. The application of CaCl2 or ClO2 pre-harvest reduced the incidence of gray mold on grapes 'Crimson Seedless' inoculated with a spore solution, but there was no control when fruits were nesting inoculated. After 6 weeks at 0oC, the application of CaCl2, and the ClO2 in fruits surface inoculated, reduced the gray mold from 45% to 23.2% and 15.6%, respectively. The pretreatment with 40% CO2 + CA did not affect quality and nor sensory attributes for both varieties tested. In vitro experiments, the treatment with 40% CO2 for 24 or 48 h limited mycelial growth for at least 72 hours after treatment. Conidial germination of B. cinerea was delayed for 12 hours. Our results showed the potential that pre-treatment with 40% CO2 associated with CA has to be adopted in commercial practice for preservation of organic grapes
Doutorado
Tecnologia Pós-Colheita
Doutor em Engenharia Agrícola
Pinto, Patrícia Maria. "Processamento mínimo de goiabas: estádio de maturação e controle de senescência." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/11/11136/tde-11022009-082847/.
Full textThe guava is a healthy fruit, offer high levels of lycopene, vitamin C and fibers, being a good option to the minimal processing. However, the harvest point and senescence control are important for the processing success. The objective of this work was to define the best ripening stage for the minimal processing, in round slices, of Kumagai and Pedro Sato guavas, as well as means of controlling the senescence of theses fruits, as the 1-methylcyclopropene (1-MCP) and modified atmosphere. Firstly, the evaluation of the best ripening stages was conducted. The fruits of both varieties were harvested at 3 ripening stages defined by the skin color in green, light-green and yellowish-green. In the beginning of the experiment, physical-chemical and sensorial analyses took place every 3 days during 9 days. The green ones obtained low acceptability grades as to their appearance during evaluations. However, the yellowishgreen ones lost their firmness and gained a browning flesh. In the second experiment, the light-green and yellowish-green guavas were submitted, before the processing, to treatment with 1-MCP per 0, 3, 6 and 12 hours, in order to choose the best time of exposure of the fruit to the product. The physical-chemical analyses were equal to the previous experiment. The respiratory activity and ethylene production were achieved daily during 9 days. The respiratory peak and the increase of ethylene concentration were observed in the day of the processing in both varieties as well as in all treatments, probably due to injuries caused by the cuts. However, the treatment in which the guavas were exposed to 1-MCP for 12 hours had their respiratory activity and ethylene production reduced, thus keeping the physical-chemical qualities storage. In the third experiment, six packaging materials were studied, being selected according to the quality of the guavas. The physical-chemical analyses took place in the beginning and the end of the 9 days of storage. In this period the monitoring of gas composition was accomplished daily. The packagings of polypropylene and low density polyethylene films, under passive modified atmosphere, were efficient in keeping the quality of guavas. In the last experiment, the combination of the best results of the previous experiments was evaluated. The minimal processing of the two varieties was performed simultaneously, obtaining a mix of white and red guavas, thus achieving a more attractive look. Yellowish-green guavas treated with 1-MCP per 12 hours and packed with polypropylene film (52µm) the keeping the quality, thus enabling the combination of two techniques of senescence control.
Martin, Gunnar. "Comportamento de Salmonella em ovo em pó em função da atividade de água (Aa) do binômio tempo x temperatura de armazenamento." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-16052016-154447/.
Full textSalmonella is one of the major foodborne pathogens associated to the consumption of eggs and foods containing eggs. Powdered eggs are widely used in the food industry because they are more convenient and uniform than the in natura product. Despite the existence of a pasteurization step in the drying process, Salmonella can survive because the pasteurization of eggs should be done under mild temperature. Moreover, pasteurization can destroy the intrinsic antimicrobial components of the albumen, making the multiplication of Salmonella possible when the time and temperature of storage are not appropriate. Thus, the water activity (Aw) of the product and the storage time and temperature are essential factors in the control of Salmonella. In this work, we evaluated the growth kinetics of Salmonella in experimentally inoculated powdered egg, adjusted to different Aw values (0.4, 0.6, O.S and 0.9) during storage at 8°C, 15°C, 25°C and 35°C, up to 8 weeks. The results indicated that Salmonella Enteritidis is able to survive for long time in powdered eggs (at least 56 days) when the Aw is dose to 0.4 and the temperature is 8°C, or 15°C or 25°C. The survival is lower when the temperature is 35°C. When the Aw is dose to 0.6 or to 0.8, the pathogen survives for less time than in the product with Aw 0.4, regardless the storage temperature. When the Aw is dose to 0.9, there is an intensive growth of the pathogen when the storage is done at 15°C, 25°C or 35°C. However, storage at 8°C inhibits the growth of Salmonella at this Aw. Salmonella Radar, resistant to several antibiotics, presented the same growth partem as S. Enteritidis.
Novillo, Borrás Pedro. "HARVEST AND POSTHARVEST QUALITY OF PERSIMMON FRUIT:PHYSICOCHEMICAL AND NUTRITIONAL ASPECTS." Doctoral thesis, Universitat Politècnica de València, 2016. http://hdl.handle.net/10251/58270.
Full text[ES] El caqui es un cultivo de gran relevancia en el área mediterránea de España, estando la producción centrada en una única variedad, el cv. Rojo Brillante, y localizada principalmente en la Comunidad Valenciana. Las principales alteraciones presentadas por el caqui 'Rojo Brillante' durante el periodo postcosecha son el pardeamiento de la pulpa asociado a los daños mecánicos y los daños por frío manifestados tras la conservación a bajas temperaturas. Las investigaciones previas han determinado las condiciones de manejo bajo las cuales se desarrollan dichas alteraciones, sin embargo los procesos bioquímicos involucrados en la manifestación de estos desórdenes no se conocen en profundidad. Actualmente uno de los principales retos es la introducción de nuevas variedades que permitan ampliar la gama varietal, así como prolongar los periodos de conservación del caqui con el fin de poder escalonar la puesta en el mercado en función de la demanda. En la presente Tesis se han abordado tres objetivos principales: 1) Estudiar los procesos bioquímicos implicados en los principales desórdenes postcosecha del caqui, prestando especial atención a los cambios en el sistema redox del fruto; 2) Evaluar diferentes tratamientos postcosecha para preservar la calidad del fruto durante la conservación frigorífica; 3) Evaluar la calidad físico-química y nutricional de diferentes variedades de caqui introducidas desde otros países para ampliar la gama varietal. Estudios bioquímicos, cromatográficos y microestructurales, han revelado que el pardeamiento de la pulpa o "browning", manifestado por la fruta que ha sufrido daños mecánicos tras la eliminación de la astringencia está asociado a un proceso de oxidación de taninos motivado por una situación de estrés oxidativo. Además se ha descrito una nueva alteración de la pulpa, "pinkish bruising", manifestada por los frutos sometidos a daño mecánico con alto nivel de astringencia. También se ha evaluado la sensibilidad al pardeamiento de diferentes variedades introducidas desde otros países. Con el objetivo de prolongar la conservación del fruto se ha ensayado el uso de la atmósfera controlada basada en 4-5% O2 + N2 sobre las variedades 'Rojo Brillante' y 'Triumph', observándose que la respuesta a esta tecnología depende de manera muy importante de la variedad. Los resultados fueron especialmente positivos en el caso del cultivar 'Triumph', en el que la atmósfera ensayada permitió prolongar la conservación frigorífica hasta tres meses. Otra tecnología ensayada para el control de los daños por frío fue la aplicación de choques con altas concentraciones de CO2 en el cultivar no astringente 'Fuyu'. Este tratamiento alivió el principal síntoma de daño por frío manifestado por esta variedad, la gelificación de la pulpa. Este efecto se ha relacionado con la preservación de la estructura celular de la pulpa del fruto. Estudios recientes han mostrado que el tratamiento con etil formato es altamente efectivo en el control de insectos durante la conservación y comercialización del caqui 'Fuyu', sin embargo este tratamiento provoca un ablandamiento del fruto mermando su calidad. En esta Tesis se ha demostrado que las aplicaciones de etil formato activan los genes de síntesis de etileno, siendo está hormona mediadora del ablandamiento. Los estudios también revelaron que la aplicación de un tratamiento previo con 1-MCP reduce el ablandamiento del fruto asociado al etil formato, por lo que el uso combinado de ambos tratamientos puede ser considerado una alternativa para la desinfección de los frutos sin detrimento de su calidad. Por último, el estudio de diez variedades introducidas desde otros países permitió seleccionar en base a su momento de maduración y respuesta al tratamiento de desastringencia aquellas variedades de mayor interés para ampliar la gama varietal. Además, se identificaron los principales compuestos nutricionales del caqui y
[CAT] El caqui s'ha convertit en els últims anys en un cultiu de gran rellevància en l'àrea mediterrània d'Espanya, estant la producció centrada en una única varietat, el cv. Rojo Brillante, i localitzada principalment a la Comunitat Valenciana. Les principals alteracions presentades pel caqui 'Rojo Brillante' durant el període postcollita són l'enfosquiment de la polpa associat als danys mecànics i els danys per fred manifestats després de la conservació a baixes temperatures. Les investigacions prèvies han determinat les condicions de maneig sota les quals es desenvolupen estes alteracions, però els processos bioquímics involucrats en la manifestació d'estos desordres no es coneixen en profunditat. D'altra banda, actualment un dels principals reptes és la introducció de noves varietats que permetin ampliar la gamma varietal, així com prolongar els períodes de conservació del caqui per tal de poder escalonar la posada en el mercat en funció de la demanda. En este context, en la present Tesi s'han abordat tres objectius principals: 1) Estudiar els processos bioquímics implicats en els principals desordres postcollita del caqui, posant especial atenció als canvis en el sistema redox del fruit; 2) Avaluar diferents tractaments postcollita per preservar la qualitat del fruit durant la conservació frigorífica; 3) Avaluar la qualitat fisicoquímica i nutricional de diferents varietats de caqui introduïdes des d'altres països per ampliar la gamma varietal. Estudis bioquímics, cromatogràfics i microestructurals, han revelat que l'enfosquiment de la polpa o "Browning", manifestat per fruita que ha patit danys mecànics després de l'eliminació de l'astringència està associat a un procés d'oxidació de tanins motivat per una situació d'estrès oxidatiu. A més s'ha descrit una nova alteració de la polpa, "pinkish bruising", manifestada pels fruits sotmesos a dany mecànic amb alt nivell d'astringència. També s'ha avaluat la sensibilitat a l'enfosquiment de diferents varietats introduïdes des d'altres països. Amb l'objectiu de perllongar la conservació del fruit s'ha assajat l'ús de l'atmosfera controlada basada en 4-5% O2 + N2 sobre les varietats 'Rojo Brillante' i 'Triumph', observant-se que la resposta a esta tecnologia depèn de manera molt important de la varietat. Els resultats van ser especialment positius en el cas del cultivar 'Triumph', en què l'atmosfera assajada va permetre prolongar la conservació frigorífica fins a tres mesos. Una altra tecnologia assajada per al control dels danys per fred va ser l'aplicació de xocs amb altes concentracions de CO2 en el cultivar no astringent 'Fuyu'. Este tractament va alleujar el principal símptoma de dany per fred manifestat per esta varietat, la gelificació de la polpa. Este efecte s'ha relacionat amb la preservació de l'estructura cel¿lular de la polpa del fruit. Estudis recents han mostrat que el tractament amb etil format és altament efectiu en el control d'insectes durant la conservació i comercialització del caqui 'Fuyu', però este tractament provoca un estovament del fruit minvant la seua qualitat. En esta Tesi s'ha demostrat que les aplicacions d'etil format activen els gens de síntesi d'etilè, sent esta hormona mediadora de l'estovament. Els estudis també van revelar que l'aplicació d'un tractament previ amb 1-MCP redueix l'estovament del fruit associat a l'etil format, per la qual cosa l'ús combinat de tots dos tractaments pot ser considerat una alternativa per a la desinfecció dels fruits sense detriment de la seua qualitat. Finalment, l'estudi de deu varietats introduïdes des d'altres països va permetre seleccionar en base al seu moment de maduració i resposta al tractament de desastringència aquelles varietats de més interès per ampliar la gamma varietal. A més, es van identificar els principals compostos nutricionals del caqui i es va avaluar l'efecte del tractament de desastringència amb CO2 sobre els mat
Novillo Borrás, P. (2015). HARVEST AND POSTHARVEST QUALITY OF PERSIMMON FRUIT:PHYSICOCHEMICAL AND NUTRITIONAL ASPECTS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/58270
TESIS
Lahoori, Mojdeh. "Thermo-hydro-mechanical behavior of an embankment to store thermal energy." Electronic Thesis or Diss., Université de Lorraine, 2020. http://www.theses.fr/2020LORR0252.
Full textNowadays, thermal energy storage in geostructures like embankments can be possible by installing the horizontal heat exchangers in different layers of compacted soil. In this system, the thermal energy is stored in summer via a fluid, circulating in the heat exchangers, to be extracted in the demand period. When the serviceability of embankment as a medium to store the thermal energy starts, the compacted soil will be subjected to the daily and seasonally temperature variations. These seasonal temperature variations could modify the thermo-hydro-mechanical performance of the compacted soil. Thus, the aim of this study is to investigate the thermal and mechanical performances of a compacted soil when it is subjected to monotonic and cyclic temperature variations. The studied soil is a sandy lean clay that is frequently used in embankment constructions in France. The thermal and mechanical behavior of the soil are investigated at a compaction state corresponding to the optimal thermal properties. However, this compacted soil is unsaturated and the estimation of its thermal properties is complex. In this study, an inverse analytical model is proposed to estimate the thermal properties of the soil using temperature monitoring in the range of 20 to 50 °C in a soil compacted in a large container. The estimated thermal parameters were compared to classical laboratory measurements (transient and steady-state methods). The comparison showed that the estimated values were close to the results obtained in transient laboratory method. Using this method, the thermal efficiency of the compacted soil can be verified in the lifetime of the storage system. To ensure the structure stability, long-term mechanical response of these systems subjected to monotonic and cyclic temperature variations should be investigated. To achieve this aim, using temperature-controlled oedometric and direct shear devices, consolidation and shear parameters of the studied soil at different monotonic (5, 20, and 50 °C) and cyclic (5 to 50 °C) temperatures were investigated. The results of temperature-controlled oedometric tests showed that the effect of the temperature variation is more pronounced under vertical pressures higher than the preconsolidation pressure. The compression and swelling indexes could be considered independent of temperature variations. Therefore, the overall settlement of the embankment due to thermal variation near the heat exchangers could be considered negligible. The results of temperature-controlled direct shear tests showed that the temperature variations (monotonic heating or cooling, or temperature cycles) increased the cohesion which is beneficial for the bearing capacity and slope stability of embankments. These results can be directly used in the design of embankments to store thermal energy exposed to similar thermo-mechanical paths. Finally, the thermal performance of the compacted soil is verified using a numerical simulation considering the soil atmosphere interaction. Different depths installation of heat exchanger loops and different heat storage scenarios were simulated. The results showed that the compacted soil increases 8.5% the systems performance compared to the horizontal loop installation in the local soil. The results of two different scenarios show that an inlet fluid temperature of 50 °C in summer increases highly the system performance (13.7% to 41.4%) while the improvement is less significant (0% to 4.8%) for the ambient inlet temperature. Moreover, a deeper installation of horizontal loops increases the system performance. From the numerical simulation results can be concealed that the embankment is in interaction with the atmosphere from its upper and lateral surfaces, the thermal efficiency of the structure could be affected due to heat losses. Therefore, it is preferable to place the heat exchangers away from the top and side surfaces
Boonprasom, Pichaya. "Extending market potential of blueberries with controlled atmosphere storage." Thesis, 2001. http://hdl.handle.net/1957/29864.
Full textLin, Yu-Tse, and 林鈺澤. "Studies on Controlled Atmosphere Storage and Modified Atmosphere Packaging of ‘Tainung No. 2’ Papaya Fruit." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/32346020870250393451.
Full textFung, Wing-Fu, and 馮永富. "Studies on postharvest physiology and controlled atmosphere storage of Ipomoea aquatica Forsk." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/63607247192417788965.
Full text國立臺灣大學
園藝學系
81
The respiration rate of water convolvulus (Ipomoea aquatica Forsk.) correlates positively with storage temperature. At higher temperature ranges (20C and 28C), there were a climacteric-like rise in respiration. At 15C and 10C, the respiration rates increased slightly after 10 days. At 5C and 1C the respiration rates declined slowly just like that of the non- climacteric type of respiration. When stored at different temperatures, the retention of leaf chlorophyll correlates negatively with temperature. By using the criterion that when the chlorophyll content of the basal three leaves of the water convolvulus shoot has dropped to less than 50% of its original value is considered as the end of marketing period, the estimate storage life of water convolvulus at different temperatures were as follows : at 20C, 3 days; at 15C, 6 days; at 10 , 10 days, at 5C and 1C, chilling injury symptoms appeared after 10 and 4 days respectively. At 5C, the shoot tip turned brown and at 1C, the whole stem turned brown. It appears that 10C is a better temperature for water convolvulus storage. When water convolvulu was stored in pure nitrogen environment for 36 hours, its respiration rate did not increase, indicating that anaerobic respiration was not operating at this point. When stored at various concentrations of oxygen, the retention of leaf chlorophyll correlates negatively with oxygen concentration.
SONG, JIA-WEI, and 宋家瑋. "Studies on postharvest physiology and controlled atmosphere Storage of Zizania latifolia turcz." Thesis, 1990. http://ndltd.ncl.edu.tw/handle/28140146048316643610.
Full textBoonprasom, Pichaya. "Simulation of energy use by Controlled Atmosphere generation equipment in fruit cold storage." Thesis, 1997. http://hdl.handle.net/1957/33747.
Full textGraduation date: 1998
Hatch, Wayne E. "Mass transfer characteristics of fresh fruits stored in regular and controlled atmosphere conditions." Thesis, 1989. http://hdl.handle.net/1957/26867.
Full textChang, ShihHsun, and 張仕勳. "Studies on Postharvest Physiology and Controlled Atmosphere Storage of Cucumber(Cucumis sativus L.)." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/36863075090889085212.
Full text國立臺灣大學
園藝學研究所
87
The effects of temperature and controlled atmosphere (CA) on the postharvest physiology and quality of cucumber fruit during storage were studied. The optimum temperature of cucumber for storage was 15℃, which maintained better appearance and texture, more total chlorophyll and ascorbic acid content, and longer storage life than other temperatures. Lower temperature reduced its respiration rate, however, the temperature below 10℃ may adversely raise ethylene production rate. The temperature below 10℃ or above 20℃ accelerated skin yellowing, texture softening, loss of chlorophyll content, and deterioration. The storage life of cucumber were about 1 week at 10℃, 18 days at 15℃and 3days to 1 week at 20℃. Oxygen concentrations below 10 % or carbon dioxide concentrations higher than 1% but , all reduced the respiration rate of cucumber and kept better storage quality than air storage. The optimum oxygen and carbon dioxide levels were 5% O2 and 5% CO2 , respectively. A combination of 5% O2 and 5% CO2 reduced respiration and ethylene production rates of cucumber more significantly and kept better storage quality than either 5% O2 or 5% CO2 alone. It is recommended that the best condition for controlled atmosphere storage of cucumber is 5% O2 + 5% CO2 at 15℃.
Kaminsky, Katrin Slosser. "A user-built system for automated monitoring and controlling of controlled atmosphere apple storages /." 1988. https://scholarworks.umass.edu/theses/3407.
Full textKoca, Robert W. "Energy conservation through evaporator fan cycling in a refrigerated controlled atmosphere apple storage facility." Thesis, 1992. http://hdl.handle.net/1957/36386.
Full textGraduation date: 1993
Huang, Ping-Zhu, and 黃娉珠. "Study on the controlled atmosphere storage of lemon (Citrus limon burm. f.) in Taiwan." Thesis, 1987. http://ndltd.ncl.edu.tw/handle/10792593865508146460.
Full textTsan-Ru, Chang, and 張粲如. "Studies on the Postharvest Physilogy and Controlled Atmosphere Storage of Bamboo shoot (Bambusa oldhami Munro)." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/48561193571314085178.
Full text國立臺灣大學
園藝學系
82
The respiration rate and quality of bamboo shoot (Bambusa oldhami Munro) were greatly influenced by temperature. The respiration was measured 10 hours after harvest, it was 457mg CO2/kg*hr at 30C, 247mg CO2/kg*hr at 20C, while only 31mg CO2/ kg*hr at 5C and 0C. The color change of cutting surface showed that "L" value decreased very rapidly at 30C, "a" value and "b" value at 30C increased 5-6 times that of at 5C and 0C, thus the browning occurred very rapidly at high temperature. The ascorbic acid, alcohol soluble solid, sucrose, starch and organic acid all decreased and the crude fiber increased at high temperature and the quality changed slowly under low temperature. There is correlation between the cut surface measured by rheometer and lignification observed by fluorescent observation. To measure the cut force and to observe the response of fluorescent in vascular bundle could be a marker for the lignification of bamboo shoot. The ethylene evolution was affected by temperature, the maximum evolution was measured at 18 hours after harvest. The ACC content and ethylene evolution increased rapidly within 2 hours after wounding of sliced bamboo shoot. The treatment of CoCl2, AOA and AVG could retard the ethylene evolution and toughness, NBD could enhance the ethylene evolution but it could retard the toughness of bamboo shoot. The treatment of C2H4 enhanced the toughness. Under 10C and 20C, the 3% O2 was the extinction point of bamboo shoot, low oxygen could reduce browning. Through the quality analyzation and sensory evaluation, the best combination was 3%O2 +10%CO2 for controlled atmosphere storage of bamboo shoot. Low oxygen and high carbon dioxide could retard the production of ethylene, also the enzyme activity of PAL, PODandPPO. With short- term treatment of low oxygen and high CO2 for 24 hours, then packaged with PE bag stored in 10℃ also had the above effects.
"EFFECT OF CONTROLLED ATMOSPHERE STORAGE, MODIFIED ATMOSPHERE PACKAGING AND GASEOUS OZONE TREATMENT ON THE SURVIVAL CHARACTERISTICS OF SALMONELLA ENTERITIDIS AT CHERRY TOMATOES." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605337/index.pdf.
Full textWu, Kun-Ming, and 吳昆明. "Investigate the technology Development of Controlled Atmosphere Storage in the Agricultural Products by Using Patent Analysis – A Case of Taiwan and China." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/8w3848.
Full text國立屏東科技大學
科技管理研究所
106
This study uses Taiwan and China's agricultural product controlled atmosphere storage technology patent information as the object of analysis, and understands the development trend and layout of Taiwan and China, which is used as a reference for companies in research and development and business strategy. In terms of patent strategy, the search date is locked in the patents retrieved from 1986 to February 2018. The keywords used in the literature review are the types of agricultural products and gas-conditioning technology and equipment. The number of patents is Taiwan. 23 pens and 684 pens in mainland China were the subject of this study. The results of the analysis show that Taiwan is mainly individuals in the application and research and development of patents, while foreign applicants are conducted by enterprises and teams; China academic institutions are the main applicants, and will apply with the research and development of patents with Private enterprise. This study found that Taiwanese technology is concentrated in transportation and operation equipment. Mainland China technology is concentrated on preservation and ripening. Although the number of applications for detection devices is not more than that of modified atmosphere packaging and control systems, in the application trend, in 2008 After gradually getting attention. It is recommended that the government promote relevant measures and policies, encourage the concentration of technical resources, and comply with the importance of smart agriculture for the research and development of detection systems.
East, Andrew Richard. "The influence of breaks in optimal storage conditions on "Cripps Pink" apple physiology and quality : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand." 2006. http://hdl.handle.net/10179/727.
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