Características físicas na perda da matéria fresca e evolução das propriedades reológicas e cor da cenoura cv. Brasília no armazenamento

• Autor(a) principal: Farinha, Luiz Rogério Ludwig
• Data de Publicação: 2008
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/3516
• topic: Cenoura; Armazenamento; Relação superfície-volume; Perda de água; Conservação; Carrot; Storage; Surface-volume rate; Water loss; Conservation; CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS::ARMAZENAMENTO DE PRODUTOS AGRICOLAS

The intent of this research was to study the influence of physical characteristics in controlling water loss, the evolution of rheological properties and of the carrot s colour (Daucus carota L.) cv. Brasília during storage. The carrots chosen were those of conical shape of the short, medium and long classes. The roots were stored in climatic chambers with temperatures of 10, 20 and 30 ºC and relative humidity of air of 45, 65 and 95% for 120 hours. Thus were determined loss of fresh matter, transpiration coefficient, relative water ratio, colour, texture and electrical conductivity in relation to surface-volume of the carrots after classification and every 24 hours. The surface-volume rate was calculated out of characteristic dimensions of the root with the aid of a digital Vernier calliper. The experiment was conducted in sub-divided parts, being that each of the parts contained the relative humidity, in the sub-parts the classes and in the subsubparts the storage time. Along the experiment the same result came to pass, thrice, which was attributed to causality. The data was analysed by the means of the analysis of the variation and regression. The loss of fresh matter was inversely proportional to each of the relative humidity parts. The surface-volume rate showed significant influence in all of the considered variants. The short class roots with a greater surface-volume rate showed greater water loss, high values of the transpiration coefficient and lower relative water ratio throughout the period in observation. The short carrots class showed less resistance to penetration, greater changes in colour and in the permeability of the membrane of the tissue during storage. The three carrots from the classes kept in storage under the temperature of 10 ºC and high relative humidity demonstrated less water loss, maintained colour and demonstrated a relatively low level of electrical conductivity throughout the observed period.