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|Title: ||Maça Casa Nova de Alcobaça. Influência do modo de produção na qualidade|
|Authors: ||Alexandre, Marisa Raquel Lourenço|
|Advisor: ||Martins, Margarida Moldão|
|Keywords: ||apple Casa Nova|
|Issue Date: ||2011|
|Citation: ||Alexandre, Marisa Raquel Lourenço - Maça Casa Nova de Alcobaça. Influência do modo de produção na qualidade. Lisboa, ISA, 2011|
|Abstract: ||In modern times we witness the mass production of a wide range of food products, using several production techniques different from the traditional ones frequently including the addition of substances in order to extend the shelf-life and become more profitable.
The aim of this study is to evaluate if the characteristics of the “Casa Nova” apple from the Alcobaça region are affected by the production technique, either a traditional or a semi-intensive production method.
The “Alcobaça” apple is the fruit from cultivars of Malus domestica Boekh, varieties Royal Gala, Delicious, Jonagold, Fuji, Casa Nova, Golden Delicious, Granny Smith and Brown Reineta produced in the region. The geographical area of production (incluing the production, preparation and packaging) is confined to the municipalities of Alcobaça, Narazé, Caldas da Rainha and Porto de Mós.
Apples are excellent providers of fiber, are low in fat, and on average 100g of apple provides about 60 Kcal. They have a high content in vitamins, minerals, phytonutrients and antioxidants that help prevent certain types of diseases.
The “Casa Nova” apples like other apples varieties, has a water content of 83.6 %, 15,7% carbohydrates and considerables leval of vitamin C (3,7%)
The trees of the variety “Casa Nova” distinguished themselves by presenting and branch whorls and with short, thick and hard branches between the nodes.
“Casa Nova” apples have médium size and are elongated. They have very short stems and the flesh is characterized by being white. The physical-chemical and sensory analysis of "Casa Nova" apples showed significant differences in the texture and acidity in apples produced in the two production modes studied. The average maximum firmness was 22.04 N for the traditional production method and 26.10 N for the semi-intensive. The averaged total acidity was 0.41 % for apples produced in the traditional way and 0.49 % for apples produced in semi-intensive mode.
Among the different compounds found in fruits, with a positive impact on health, we highlight the phenolic compounds due to their high antioxidant activity. The value of antioxidant activity for the pulp in the tradicional way corresponds to 760,0 μmol of trolox equivalents/ 100 g and 807.4 μmol of trolox equivalents/100 g for semi-intensive mode. For the skin, the values vary between 865.1 and 883,7 μmol of trolox equivalents/100g sample in the tradicional and intensivo modes respectively. The values of total phenols are 276,06 mg galic acid equivalents/ 100 g fresh weight in the traditional way and 230,58 mg galic acid equivalents/ 100 g fresh weight in the semi-intensive mode.|
|Description: ||Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia|
|Appears in Collections:||BISA - Dissertações de Mestrado / Master Thesis|
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