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| Registros recuperados : 1.295 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
22/11/2010 |
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Data da última atualização: |
05/04/2011 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SANTOS, L. O.; DURIGAN, J. F; STUCHI, E. S.; MARTINS, R. N.; DURIGAN, M. F. B. |
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Afiliação: |
LEANDRA OLIVEIRA SANTOS, UNESP; JOSÉ FERNANDO DURIGAN, UNESP; EDUARDO SANCHES STUCHI, CNPMF; UNESP; Maria Fernanda Berlingieri Durigan, UNESP. |
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Título: |
Postharvest storage of 'ponkan', 'satsuma okitsu' and 'fremont' tangerines and its minimally processed products using refrigeration and controlled atmosphere. |
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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: programme & book of abstracts. Lisboa: ISHS, 2010. 1 CD-ROM. |
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Volume: |
v. 2 |
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Páginas: |
p. 124. |
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Idioma: |
Inglês |
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Notas: |
PDF. S02.256. |
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Conteúdo: |
'This study aimed to evaluate the potential of postharvest conservation of tangerines 'Fremont', 'Satsuma Okitsu' and 'Ponkan'. The fruits were harvested when a ratio of 7 to 19 where reached and selected to standardize them by colour, size, and absence of injuries. At the experiments of conservation, it was used different tem-peratures (3 ºC, 85%RH and 7 ºC, 95%RH) and after each storage period, fruits were brought to ambient conditions (22 ºC, 65%RH) for 3 days. The fresh-cut products were packed in polystyrene trays (22,4cm x 14,8cm x 3,7cm) coated with polyvinyl chloride (PVC) stretchable, with 0.014 mm of thickness, and in packages of transparent polyethylene terephthalate with lid, and capacity of 500 mL. The fruits were analyzed by appearance, weight loss, respiratory rate, atmosphere inside the packages, rind and pulp colour, soluble solids, titratable acidity and ascorbic acid content. The experiments were conducted in a completely randomized design, arranged in a factorial design. The shelf life of tangerine ?Fremont?, was limited to 42 days by loss of freshness. Its minimally processed products had 9 days of shelf-life for products packaged in PVC. The mandarins ?S.Okitsu? had 35 days of shelf-life at 7 ºC, which was reduced to 28 days at 3 ºC , limited by the loss of freshness. Its fresh-cut product had a shelf-life of 15 days, stored in PVC or PET. ?Ponkan? stored at 3 ºC had a shelf life of 35 days, which was reduced to 28 days at 7ºC, limited by loss of freshness. When minimally processed, its shelf-life lasted for 15 days, packaged in PVC or PET. The ?Ponkan? had a shelf-life of 35 days at 3 ºC and 28 days at 7 ºC. It was also limited by the loss of freshness. When minimally processed and stored in PVC or PET , its shelf life reached 15 days. Menos'This study aimed to evaluate the potential of postharvest conservation of tangerines 'Fremont', 'Satsuma Okitsu' and 'Ponkan'. The fruits were harvested when a ratio of 7 to 19 where reached and selected to standardize them by colour, size, and absence of injuries. At the experiments of conservation, it was used different tem-peratures (3 ºC, 85%RH and 7 ºC, 95%RH) and after each storage period, fruits were brought to ambient conditions (22 ºC, 65%RH) for 3 days. The fresh-cut products were packed in polystyrene trays (22,4cm x 14,8cm x 3,7cm) coated with polyvinyl chloride (PVC) stretchable, with 0.014 mm of thickness, and in packages of transparent polyethylene terephthalate with lid, and capacity of 500 mL. The fruits were analyzed by appearance, weight loss, respiratory rate, atmosphere inside the packages, rind and pulp colour, soluble solids, titratable acidity and ascorbic acid content. The experiments were conducted in a completely randomized design, arranged in a factorial design. The shelf life of tangerine ?Fremont?, was limited to 42 days by loss of freshness. Its minimally processed products had 9 days of shelf-life for products packaged in PVC. The mandarins ?S.Okitsu? had 35 days of shelf-life at 7 ºC, which was reduced to 28 days at 3 ºC , limited by the loss of freshness. Its fresh-cut product had a shelf-life of 15 days, stored in PVC or PET. ?Ponkan? stored at 3 ºC had a shelf life of 35 days, which was reduced to 28 days at 7ºC, limited by loss of freshn... Mostrar Tudo |
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Palavras-Chave: |
Fruit; Tangerine. |
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Thesagro: |
Fruta; Tangerina. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02638naa a2200253 a 4500
001 1867609
005 2011-04-05
008 2010 bl uuuu u00u1 u #d
100 1 $aSANTOS, L. O.
245 $aPostharvest storage of 'ponkan', 'satsuma okitsu' and 'fremont' tangerines and its minimally processed products using refrigeration and controlled atmosphere.
260 $c2010
300 $ap. 124. v. 2
490 $vv. 2
500 $aPDF. S02.256.
520 $a'This study aimed to evaluate the potential of postharvest conservation of tangerines 'Fremont', 'Satsuma Okitsu' and 'Ponkan'. The fruits were harvested when a ratio of 7 to 19 where reached and selected to standardize them by colour, size, and absence of injuries. At the experiments of conservation, it was used different tem-peratures (3 ºC, 85%RH and 7 ºC, 95%RH) and after each storage period, fruits were brought to ambient conditions (22 ºC, 65%RH) for 3 days. The fresh-cut products were packed in polystyrene trays (22,4cm x 14,8cm x 3,7cm) coated with polyvinyl chloride (PVC) stretchable, with 0.014 mm of thickness, and in packages of transparent polyethylene terephthalate with lid, and capacity of 500 mL. The fruits were analyzed by appearance, weight loss, respiratory rate, atmosphere inside the packages, rind and pulp colour, soluble solids, titratable acidity and ascorbic acid content. The experiments were conducted in a completely randomized design, arranged in a factorial design. The shelf life of tangerine ?Fremont?, was limited to 42 days by loss of freshness. Its minimally processed products had 9 days of shelf-life for products packaged in PVC. The mandarins ?S.Okitsu? had 35 days of shelf-life at 7 ºC, which was reduced to 28 days at 3 ºC , limited by the loss of freshness. Its fresh-cut product had a shelf-life of 15 days, stored in PVC or PET. ?Ponkan? stored at 3 ºC had a shelf life of 35 days, which was reduced to 28 days at 7ºC, limited by loss of freshness. When minimally processed, its shelf-life lasted for 15 days, packaged in PVC or PET. The ?Ponkan? had a shelf-life of 35 days at 3 ºC and 28 days at 7 ºC. It was also limited by the loss of freshness. When minimally processed and stored in PVC or PET , its shelf life reached 15 days.
650 $aFruta
650 $aTangerina
653 $aFruit
653 $aTangerine
700 1 $aDURIGAN, J. F
700 1 $aSTUCHI, E. S.
700 1 $aMARTINS, R. N.
700 1 $aDURIGAN, M. F. B.
773 $tIn: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and horticulture for people: programme & book of abstracts. Lisboa: ISHS, 2010. 1 CD-ROM.
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