Publicação
Influência do local de produção de pera Rocha armazenada em atmosfera controlada na incidência a desordens de escurecimento interno e na aptidão para consumo em fresco e processado
| dc.contributor.advisor | Abreu, Marta Maria Nogueira | |
| dc.contributor.advisor | Martins, Margarida Moldão | |
| dc.contributor.author | Salvador, Ana Sofia Lopes | |
| dc.date.accessioned | 2016-03-01T14:08:31Z | |
| dc.date.available | 2016-03-01T14:08:31Z | |
| dc.date.issued | 2015 | |
| dc.description | Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia | pt_PT |
| dc.description.abstract | In this study correlations between Rocha pear quality attributes and the incidence of internal browning (IB) were performed in order to know the major factors which determine different susceptibility of the fruit. Fruits under study were previously stored in dynamic controlled atmosphere (four months) and from three geographical origins (west region). The fruit incidence of IB showed to be dependent on geographical production localization. Fruits from Mafra and Lourinhã with 28 and 43% of IB, respectively, versus Alcobaça, where no symptoms were detected (0% IB). Fruits from Alcobaça showed the highest contents of ascorbic acid (AA) (4,8 mg/100 g) and of total phenolic compounds (CFT) (111,0 mg CAE/100 g), with increases of 20% and 40%, respectively, in comparison to the others, representing these the most distinctive quality factors. It was found that fruits with more calcium content, lesser potassium content and higher antioxidant capacity are more resistant to IB. By other side, the symptoms incidence is bigger in advanced post-harvest ripeness stages and minor AA content. The effects of AA content of the fruit on IB incidence were inconclusive. However, in the fruit core tissues the presence of similar AA contents between fruits, with and without IB, along with significant differences in CFT, could suggest that phenolic compounds are involved as a stress response to internal browning disorders mechanisms. Full ripening capacity was achieved in 4 days (room temperature) regardless fruits origin. However, fruits with higher internal browning incidence showed lesser storage ability (5 C), as a fresh-cut product | pt_PT |
| dc.identifier.citation | Salvador, A.S.L. - Influência do local de produção de pera Rocha armazenada em atmosfera controlada na incidência a desordens de escurecimento interno e na aptidão para consumo em fresco e processado. Lisboa: ISA, 2015, 87 p. | pt_PT |
| dc.identifier.tid | 203652002 | |
| dc.identifier.uri | http://hdl.handle.net/10400.5/11110 | |
| dc.language.iso | por | pt_PT |
| dc.publisher | ISA/UL | pt_PT |
| dc.subject | Rocha pear | pt_PT |
| dc.subject | internal browning disorder | pt_PT |
| dc.subject | post-harvest | pt_PT |
| dc.subject | controlled atmosphere | pt_PT |
| dc.subject | minimal processing | pt_PT |
| dc.title | Influência do local de produção de pera Rocha armazenada em atmosfera controlada na incidência a desordens de escurecimento interno e na aptidão para consumo em fresco e processado | pt_PT |
| dc.type | master thesis | |
| dspace.entity.type | Publication | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | masterThesis | pt_PT |