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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
15/12/2010 |
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Data da última atualização: |
31/10/2019 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ANTONIOLLI, L. R.; CZERMAINSKI, A. B. C.; MORO, L. |
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Afiliação: |
LUCIMARA ROGERIA ANTONIOLLI, CNPUV; ANA BEATRIZ COSTA CZERMAINSKI, CNPUV; LAÍS MORO, IFRS/BG. |
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Título: |
Maturity index and cold storage effects on postharvest quality of 'Packham's Triumph' and 'Rocha' pears. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and Horticulture for people: abstracts. Lisboa: ISHS, 2010. |
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Volume: |
v. 2. |
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Páginas: |
p. 78 |
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Idioma: |
Inglês |
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Notas: |
Resumo S02.007. |
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Conteúdo: |
Pears have been grown in the south region of Brazil, where the climatic conditions are favourable. The aim of this work was to determine the harvest maturity index as well as maximum storage period of ?Packham?s Triumph? and ?Rocha? pears to maintain quality attributes. The ?Packham?s Triumph? fruit were harvested from a commercial orchard at 7 days intervals and flesh firmness was used as a maturity index (MI1=76, MI2=67 and MI3=58 N). ?Rocha? pears were harvested twice and they were considered as MI1 and MI3 because of the firmness values. The fruit were stored at 1±1?C and 90-95% RH for 15, 30, 45 and 60 days and evaluated at the end of each storage period and after five days at room temperature (24±1?C), simulating a shelf-life period. Flesh firmness, water loss, peduncle dehydration, epidermis colour, soluble solids, titratable acidity were measured. ?Packham?s? pears harvested at MI1 and MI2 showed firmness loss after 30 days of cold storage, whereas fruit harvested at MI3 retained the initial values, resulting in firmer fruit after 60 days (P<0.001). Fruit harvested in MI3 had less firmness loss after 5 days at room temperature following 45 and 60 days of cold storage. ?Rocha? pears harvested in MI1 and MI3 showed firmness reduction during cold storage, which was intensified at room temperature. Maximum values of water loss approached 6%. Fruit peduncles of both cultivars dehydrated after 60 days of cold storage, but their colour remained green, independent of harvest maturity index. ?Packham?s Triumph? and ?Rocha? pears harvested at MI3 showed better quality attributes after 60 days of cold storage plus 5 days of shelf-life than fruit harvested at other maturity stages. MenosPears have been grown in the south region of Brazil, where the climatic conditions are favourable. The aim of this work was to determine the harvest maturity index as well as maximum storage period of ?Packham?s Triumph? and ?Rocha? pears to maintain quality attributes. The ?Packham?s Triumph? fruit were harvested from a commercial orchard at 7 days intervals and flesh firmness was used as a maturity index (MI1=76, MI2=67 and MI3=58 N). ?Rocha? pears were harvested twice and they were considered as MI1 and MI3 because of the firmness values. The fruit were stored at 1±1?C and 90-95% RH for 15, 30, 45 and 60 days and evaluated at the end of each storage period and after five days at room temperature (24±1?C), simulating a shelf-life period. Flesh firmness, water loss, peduncle dehydration, epidermis colour, soluble solids, titratable acidity were measured. ?Packham?s? pears harvested at MI1 and MI2 showed firmness loss after 30 days of cold storage, whereas fruit harvested at MI3 retained the initial values, resulting in firmer fruit after 60 days (P<0.001). Fruit harvested in MI3 had less firmness loss after 5 days at room temperature following 45 and 60 days of cold storage. ?Rocha? pears harvested in MI1 and MI3 showed firmness reduction during cold storage, which was intensified at room temperature. Maximum values of water loss approached 6%. Fruit peduncles of both cultivars dehydrated after 60 days of cold storage, but their colour remained green, independent of harvest... Mostrar Tudo |
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Thesagro: |
Armazenamento; Fruticultura; Maturação; Pera; Pós-colheita; Qualidade; Resfriamento. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/195406/1/MATURITY.pdf
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Marc: |
LEADER 02509nam a2200253 a 4500
001 1870113
005 2019-10-31
008 2010 bl uuuu u00u1 u #d
100 1 $aANTONIOLLI, L. R.
245 $aMaturity index and cold storage effects on postharvest quality of 'Packham's Triumph' and 'Rocha' pears.$h[electronic resource]
260 $aIn: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and Horticulture for people: abstracts. Lisboa: ISHS$c2010
300 $ap. 78 v. 2.
490 $vv. 2.
500 $aResumo S02.007.
520 $aPears have been grown in the south region of Brazil, where the climatic conditions are favourable. The aim of this work was to determine the harvest maturity index as well as maximum storage period of ?Packham?s Triumph? and ?Rocha? pears to maintain quality attributes. The ?Packham?s Triumph? fruit were harvested from a commercial orchard at 7 days intervals and flesh firmness was used as a maturity index (MI1=76, MI2=67 and MI3=58 N). ?Rocha? pears were harvested twice and they were considered as MI1 and MI3 because of the firmness values. The fruit were stored at 1±1?C and 90-95% RH for 15, 30, 45 and 60 days and evaluated at the end of each storage period and after five days at room temperature (24±1?C), simulating a shelf-life period. Flesh firmness, water loss, peduncle dehydration, epidermis colour, soluble solids, titratable acidity were measured. ?Packham?s? pears harvested at MI1 and MI2 showed firmness loss after 30 days of cold storage, whereas fruit harvested at MI3 retained the initial values, resulting in firmer fruit after 60 days (P<0.001). Fruit harvested in MI3 had less firmness loss after 5 days at room temperature following 45 and 60 days of cold storage. ?Rocha? pears harvested in MI1 and MI3 showed firmness reduction during cold storage, which was intensified at room temperature. Maximum values of water loss approached 6%. Fruit peduncles of both cultivars dehydrated after 60 days of cold storage, but their colour remained green, independent of harvest maturity index. ?Packham?s Triumph? and ?Rocha? pears harvested at MI3 showed better quality attributes after 60 days of cold storage plus 5 days of shelf-life than fruit harvested at other maturity stages.
650 $aArmazenamento
650 $aFruticultura
650 $aMaturação
650 $aPera
650 $aPós-colheita
650 $aQualidade
650 $aResfriamento
700 1 $aCZERMAINSKI, A. B. C.
700 1 $aMORO, L.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
22/12/2021 |
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Data da última atualização: |
04/01/2022 |
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Tipo da produção científica: |
Artigo de Divulgação na Mídia |
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Autoria: |
MEDEIROS, S. R. de. |
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Afiliação: |
SERGIO RAPOSO DE MEDEIROS, CPPSE. |
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Título: |
Rúmen - o herói esquecido da pecuária. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
ScotConsultoria, Artigos, 29 jul. 2021. |
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Páginas: |
3 p. |
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Idioma: |
Português |
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Conteúdo: |
Costumo, em palestras, mostrar os heróis esquecidos da pecuária, responsáveis pelo sucesso que temos ao transformar praticamente só capim nos bilhões de dólares anuais que exportamos de carne bovina: uma fotografia que mostra microrganismos que habitam esses animais. São eles que, na luta pela sobrevivência, fazem o serviço duro de aproveitar a energia contida na parte fibrosa do capim, o que é impossível para os bovinos e demais mamíferos. |
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Palavras-Chave: |
Ácido graxo saturado; Biohidrogenação; Emissão de metano; Espaço ruminal; Metano entérico; Microbioma ruminal; Nitrogênio não proteico (NNP); Proteína degradável no rúmen (PDR); Ruminação dos ruminantes. |
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Thesagro: |
Rúmen. |
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Categoria do assunto: |
B Sociologia Rural |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/229536/1/RumenHeroiEsquecido-7.pdf
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Marc: |
LEADER 01169nam a2200241 a 4500
001 2138246
005 2022-01-04
008 2021 bl uuuu u00u1 u #d
100 1 $aMEDEIROS, S. R. de
245 $aRúmen - o herói esquecido da pecuária.$h[electronic resource]
260 $aScotConsultoria, Artigos, 29 jul. 2021.$c2021
300 $a3 p.
520 $aCostumo, em palestras, mostrar os heróis esquecidos da pecuária, responsáveis pelo sucesso que temos ao transformar praticamente só capim nos bilhões de dólares anuais que exportamos de carne bovina: uma fotografia que mostra microrganismos que habitam esses animais. São eles que, na luta pela sobrevivência, fazem o serviço duro de aproveitar a energia contida na parte fibrosa do capim, o que é impossível para os bovinos e demais mamíferos.
650 $aRúmen
653 $aÁcido graxo saturado
653 $aBiohidrogenação
653 $aEmissão de metano
653 $aEspaço ruminal
653 $aMetano entérico
653 $aMicrobioma ruminal
653 $aNitrogênio não proteico (NNP)
653 $aProteína degradável no rúmen (PDR)
653 $aRuminação dos ruminantes
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Embrapa Pecuária Sudeste (CPPSE) |
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