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| Registros recuperados : 2 | |
| 1. |  | VASCONCELOS, O.; TURCO, S. H. N.; DACANAL, C.; LUZ, S.; FREITAS, S. T. de. Thermal environment of table grape packing houses in the São Francisco Valley. Engenharia Agrícola, Jaboticabal, v. 37, n. 1, p. 35-45, jan./fev. 2017.| Biblioteca(s): Embrapa Semiárido. |
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| 2. | | VASCONCELOS, O. C.; DACANAL, C.; TURCO, S. H. N.; FREITAS, S. T. de; RAMOS, C. M. C.; LIMA, P. M. L. de. Environmental variables in packing houses and their effects on the quality of grapes. Revista Brasileira de Engenharia Agrícola e Ambiental, v. 22, n. 2, p. 125-130, 2018.| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 2 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
09/05/2018 |
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Data da última atualização: |
09/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
VASCONCELOS, O. C.; DACANAL, C.; TURCO, S. H. N.; FREITAS, S. T. de; RAMOS, C. M. C.; LIMA, P. M. L. de. |
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Afiliação: |
OSVALDO C. VASCONCELOS, UNIVASF; CRISTIANE DACANAL, UNIVASF; SÍLVIA H. N. TURCO, UNIVASF; SERGIO TONETTO DE FREITAS, CPATSA; CLÓVIS M. C. RAMOS, UNIVASF; PAULA M. L. DE LIMA, UNIVASF. |
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Título: |
Environmental variables in packing houses and their effects on the quality of grapes. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Revista Brasileira de Engenharia Agrícola e Ambiental, v. 22, n. 2, p. 125-130, 2018. |
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ISSN: |
1807-1929 |
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DOI: |
10.1590/1807-1929/agriambi.v22n2p125-130 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to characterize the thermal environment in the selection and packing areas of a packing house and its effects on the quality of table grapes produced in the São Francisco Valley, Brazil. The thermal environment was monitored during the winter and summer seasons. The highest value of air temperature (Tair) and the lowest relative humidity (RH) observed in the packing house were 35 °C and 40.0%, respectively, obtained during the summer, for 8 h. After observing the thermal environment data of the packing house, simulations were performed to evaluate the effect of the ideal environmental storage conditions and observed thermal conditions on the postharvest quality of ?Thompson? grapes. Grapes were harvested and stored directly at the ideal temperature and RH of 0 °C and 90%, respectively, or previously exposed to a temperature of 35 °C and RH of 40% for 8 h, the thermal environment observed in the evaluated packing house, followed by storage at 0 °C and 90% RH. Fruit exposure to high temperature and low RH before the ideal storage conditions resulted in higher loss of berry firmness and weight, along with increased soluble solids and dry matter content of rachis and berry. Based on these results, the environmental conditions observed in the packing house result in berry dehydration, which accelerates the loss of fruit quality during storage. |
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Palavras-Chave: |
Ambiência; Casa de embalagem; Espacialização pós-colheita; Vale do São Francisco. |
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Thesagro: |
Armazenamento; Controle de Qualidade; Pós-Colheita; Uva; Vitis Vinifera. |
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Thesaurus NAL: |
Grapes; Packing houses; Postharvest technology. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/176536/1/Sergio1-2018.pdf
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Marc: |
LEADER 02451naa a2200349 a 4500
001 2091285
005 2018-05-09
008 2018 bl uuuu u00u1 u #d
022 $a1807-1929
024 7 $a10.1590/1807-1929/agriambi.v22n2p125-130$2DOI
100 1 $aVASCONCELOS, O. C.
245 $aEnvironmental variables in packing houses and their effects on the quality of grapes.$h[electronic resource]
260 $c2018
520 $aThe aim of this study was to characterize the thermal environment in the selection and packing areas of a packing house and its effects on the quality of table grapes produced in the São Francisco Valley, Brazil. The thermal environment was monitored during the winter and summer seasons. The highest value of air temperature (Tair) and the lowest relative humidity (RH) observed in the packing house were 35 °C and 40.0%, respectively, obtained during the summer, for 8 h. After observing the thermal environment data of the packing house, simulations were performed to evaluate the effect of the ideal environmental storage conditions and observed thermal conditions on the postharvest quality of ?Thompson? grapes. Grapes were harvested and stored directly at the ideal temperature and RH of 0 °C and 90%, respectively, or previously exposed to a temperature of 35 °C and RH of 40% for 8 h, the thermal environment observed in the evaluated packing house, followed by storage at 0 °C and 90% RH. Fruit exposure to high temperature and low RH before the ideal storage conditions resulted in higher loss of berry firmness and weight, along with increased soluble solids and dry matter content of rachis and berry. Based on these results, the environmental conditions observed in the packing house result in berry dehydration, which accelerates the loss of fruit quality during storage.
650 $aGrapes
650 $aPacking houses
650 $aPostharvest technology
650 $aArmazenamento
650 $aControle de Qualidade
650 $aPós-Colheita
650 $aUva
650 $aVitis Vinifera
653 $aAmbiência
653 $aCasa de embalagem
653 $aEspacialização pós-colheita
653 $aVale do São Francisco
700 1 $aDACANAL, C.
700 1 $aTURCO, S. H. N.
700 1 $aFREITAS, S. T. de
700 1 $aRAMOS, C. M. C.
700 1 $aLIMA, P. M. L. de
773 $tRevista Brasileira de Engenharia Agrícola e Ambiental$gv. 22, n. 2, p. 125-130, 2018.
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Embrapa Semiárido (CPATSA) |
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