Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5343
Título: Qualidade de morango e framboesa. Efeito de diferentes práticas culturais, datas de colheita e estabilidade durante conservação sob congelação
Autor: Almeida, Liliana Henriques
Orientador: Sousa, Maria Beatriz Silva
Martins, Margarida Moldão
Palavras-chave: strawberry
raspberry
cultivation system
frozen storage
harvest date
quality
Data de Defesa: 2012
Editora: ISA/UTL
Citação: Almeida, L.H. - Qualidade de morango e framboesa. Efeito de diferentes práticas culturais, datas de colheita e estabilidade durante conservação sob congelação. Lisboa: ISA, 2012, 95 p.
Resumo: Firstly, the influence of production system (soil vs. soilless culture) on different strawberry cultivar’s quality was studied. Results showed that only the soluble solids content, titrable acidity and color, (p>0,05) contributed significantly to distinguish the two production systems. It was also concluded that fruit quality is determined by the genotype. The effect of different fertilization levels (increasing concentrations of nitrogen and calcium) was also evaluated in terms of strawberry quality and it was concluded that there were no significant differences (p<0,05). The effect of the harvest date was observed in the quality of the strawberries produced. The analyzed quality parameters showed different evolution lines during the production period. Soluble solids content, titrable acidity and pH showed significant differences (p>0,05) with bigger fruits being obtained in first harvests, with high acidity values and lower soluble solids content. At a final stage, the effect of storage time on bioactive constituents of frozen pulps and shopped fruits was monitored. It was observed that considerable losses occurred during frozen storage period. It seems that strawberry and raspberry frozen pulps, with 6 months of storage, do not have the necessary quality attributes to be commercialized and accepted by consumers, showing a lower antioxidant power and sensory quality.
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/5343
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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