Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/1215 |
Resumo: | One of the main causes on the postharvest quality loss of leafy vegetables is because they are highly susceptible to water loss. The aim of this study was to evaluate the effect of hydrocooling as a technique to prolong the shelf of four leafy vegetables - lettuce (Lactuca sativa L.), chicory root (Cichorium endívia L.), kale (Brassica oleracea var. acephala DC.) and arrugola (Euruca sativa Miller), grown by family farmers in the city of São João Evangelista (MG) and commercialized at the local farmers market. The vegetables were weighed and submitted to treatments immediately after harvest . T1 without hydrocooling (control), T2 hydrocooling with water room temperature and T3 hydrocooling in iced water at 5 oC. The vegetables were kept on outdoor benches and analyzed after 0 , 2, 4 and 8 h of exposition. It has assessed the loss of fresh mass, the leaf relative water content, the carbohydrate content and the apparent wilting stage. The experiment was conducted in split plot, having in the plots at treatments and in the subplots the evaluation time, by a completely randomized design with three repetitions for all analyses. The appropriate time for pre-cooling for the four vegetables was approximately 6 minutes to crisp lettuce 'Vanda' and chicory 'Escarole' and 5 minutes for kale 'Common' and arugula 'Broad Leaf. The hydrocooling treatments contributed to lower rates of the fresh mass loss and higher relative water content during the exposure period for lettuce, chicory and arrugola. The hydrocooling treatments also contributed to the turgidity of the xxleafy vegetables studied. There was no consistent trend in the influence of hydrocoolings on the changes on carbohydrates content. It is recommended the use of hydrocooling to prolong the postharvest quality of the studied leafy vegetables. |
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Gonçalves, Sidilene Aparecida Silvahttp://lattes.cnpq.br/4017530182425738Salomão, Luiz Carlos Chamhumhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4785502E7Casali, Vicente Wagner Diashttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783038Y4Finger, Fernando Luizhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783681Y0Paula, José Roberto dehttp://lattes.cnpq.br/1636858217220737Cecon, Paulo Robertohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5Silva, Tania Pires dahttp://lattes.cnpq.br/12089566694745152015-03-26T12:43:56Z2014-04-292015-03-26T12:43:56Z2013-09-18GONÇALVES, Sidilene Aparecida Silva. The effect of hydrocooling in postharvest preservation of leafy vegetables. 2013. 95 f. Tese (Doutorado em Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de) - Universidade Federal de Viçosa, Viçosa, 2013.http://locus.ufv.br/handle/123456789/1215One of the main causes on the postharvest quality loss of leafy vegetables is because they are highly susceptible to water loss. The aim of this study was to evaluate the effect of hydrocooling as a technique to prolong the shelf of four leafy vegetables - lettuce (Lactuca sativa L.), chicory root (Cichorium endívia L.), kale (Brassica oleracea var. acephala DC.) and arrugola (Euruca sativa Miller), grown by family farmers in the city of São João Evangelista (MG) and commercialized at the local farmers market. The vegetables were weighed and submitted to treatments immediately after harvest . T1 without hydrocooling (control), T2 hydrocooling with water room temperature and T3 hydrocooling in iced water at 5 oC. The vegetables were kept on outdoor benches and analyzed after 0 , 2, 4 and 8 h of exposition. It has assessed the loss of fresh mass, the leaf relative water content, the carbohydrate content and the apparent wilting stage. The experiment was conducted in split plot, having in the plots at treatments and in the subplots the evaluation time, by a completely randomized design with three repetitions for all analyses. The appropriate time for pre-cooling for the four vegetables was approximately 6 minutes to crisp lettuce 'Vanda' and chicory 'Escarole' and 5 minutes for kale 'Common' and arugula 'Broad Leaf. The hydrocooling treatments contributed to lower rates of the fresh mass loss and higher relative water content during the exposure period for lettuce, chicory and arrugola. The hydrocooling treatments also contributed to the turgidity of the xxleafy vegetables studied. There was no consistent trend in the influence of hydrocoolings on the changes on carbohydrates content. It is recommended the use of hydrocooling to prolong the postharvest quality of the studied leafy vegetables.Uma das principais causas de perda de qualidade das hortaliças folhosas é a alta suscetibilidade à perda de água. O objetivo desse trabalho foi avaliar o efeito do hidrorresfriamento como técnica de pré-resfriamento na conservação da qualidade pós-colheita de quatro hortaliças folhosas - alface crespa (Lactuca sativa L.) da cultivar Vanda, chicória (Cichorium endivia L.) da cultivar Escarola, couve (Brassica oleracea var. acephala DC.) da cultivar Comum e rúcula (Euruca sativa Miller) da cultivar Folha Larga - cultivadas por agricultores familiares na cidade de São João Evangelista, MG, e comercializadas em feira-livre local. As hortaliças, imediatamente após a colheita e seleção, foram pesadas, separadas e submetidas aos tratamentos: T1 sem hidrorresfriamento (controle), T2 hidrorresfriamento em água a temperatura ambiente e T3 hidrorresfriamento em água com gelo a 5 oC. Após o pré-resfriamento, as hortaliças foram expostas em bancadas de barraca de feira-livre e acompanhadas por um dia, analisando- as com 0, 2, 4 e 8 horas de exposição. Avaliou-se a perda de massa fresca, o teor relativo de água, o teor de carboidratos e a murcha aparente. O experimento foi conduzido no esquema de parcelas subdivididas, tendo nas parcelas os tratamentos e nas subparcelas os tempos de avaliação, no delineamento inteiramente casualizado com 3 repetições para todas as variáveis analisadas. Observou-se que o tempo apropriado de pré- xviiiresfriamento para as quatro hortaliças foi de aproximadamente 6 minutos para alface crespa Vanda‟ e chicória Escarola‟ e de 5 minutos para couve Comum‟ e rúcula Folha Larga‟. O hidrorresfriamento contribuiu para menores perdas de massa fresca e maiores teores relativos de água durante o período de exposição para alface, chicória e rúcula. Também contribuiu para manutenção da turgescência das hortaliças estudadas. Não se observou uma tendência consistente na influência do hidrorresfriamento na conservação dos teores de carboidratos. Recomenda-se a utilização do hidrorresfriamento como técnica de conservação da qualidade pós-colheita das hortaliças folhosas estudadas.application/pdfporUniversidade Federal de ViçosaDoutorado em FitotecniaUFVBRPlantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita dePré-resfriamentoAlface crespaChicóriaCouveAlfacePre-coolingCrisp lettuceChicory rootCabbageLettuceCNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIAEfeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosasThe effect of hydrocooling in postharvest preservation of leafy vegetablesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf3857453https://locus.ufv.br//bitstream/123456789/1215/1/texto%20completo.pdfb812e6a03a48b61833aba1ade30ec43cMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain121516https://locus.ufv.br//bitstream/123456789/1215/2/texto%20completo.pdf.txt3b08db444775b600e1c67dbb7bf67dc7MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3676https://locus.ufv.br//bitstream/123456789/1215/3/texto%20completo.pdf.jpgebcb1b66d6217af488b686f5b4c49d60MD53123456789/12152016-04-07 23:00:51.545oai:locus.ufv.br:123456789/1215Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-08T02:00:51LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas |
dc.title.alternative.eng.fl_str_mv |
The effect of hydrocooling in postharvest preservation of leafy vegetables |
title |
Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas |
spellingShingle |
Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas Gonçalves, Sidilene Aparecida Silva Pré-resfriamento Alface crespa Chicória Couve Alface Pre-cooling Crisp lettuce Chicory root Cabbage Lettuce CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA |
title_short |
Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas |
title_full |
Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas |
title_fullStr |
Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas |
title_full_unstemmed |
Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas |
title_sort |
Efeito do hidrorresfriamento na conservação pós-colheita de hortaliças folhosas |
author |
Gonçalves, Sidilene Aparecida Silva |
author_facet |
Gonçalves, Sidilene Aparecida Silva |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/4017530182425738 |
dc.contributor.author.fl_str_mv |
Gonçalves, Sidilene Aparecida Silva |
dc.contributor.advisor-co1.fl_str_mv |
Salomão, Luiz Carlos Chamhum |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4785502E7 |
dc.contributor.advisor-co2.fl_str_mv |
Casali, Vicente Wagner Dias |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783038Y4 |
dc.contributor.advisor1.fl_str_mv |
Finger, Fernando Luiz |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783681Y0 |
dc.contributor.referee1.fl_str_mv |
Paula, José Roberto de |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/1636858217220737 |
dc.contributor.referee2.fl_str_mv |
Cecon, Paulo Roberto |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5 |
dc.contributor.referee3.fl_str_mv |
Silva, Tania Pires da |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/1208956669474515 |
contributor_str_mv |
Salomão, Luiz Carlos Chamhum Casali, Vicente Wagner Dias Finger, Fernando Luiz Paula, José Roberto de Cecon, Paulo Roberto Silva, Tania Pires da |
dc.subject.por.fl_str_mv |
Pré-resfriamento Alface crespa Chicória Couve Alface |
topic |
Pré-resfriamento Alface crespa Chicória Couve Alface Pre-cooling Crisp lettuce Chicory root Cabbage Lettuce CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA |
dc.subject.eng.fl_str_mv |
Pre-cooling Crisp lettuce Chicory root Cabbage Lettuce |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA |
description |
One of the main causes on the postharvest quality loss of leafy vegetables is because they are highly susceptible to water loss. The aim of this study was to evaluate the effect of hydrocooling as a technique to prolong the shelf of four leafy vegetables - lettuce (Lactuca sativa L.), chicory root (Cichorium endívia L.), kale (Brassica oleracea var. acephala DC.) and arrugola (Euruca sativa Miller), grown by family farmers in the city of São João Evangelista (MG) and commercialized at the local farmers market. The vegetables were weighed and submitted to treatments immediately after harvest . T1 without hydrocooling (control), T2 hydrocooling with water room temperature and T3 hydrocooling in iced water at 5 oC. The vegetables were kept on outdoor benches and analyzed after 0 , 2, 4 and 8 h of exposition. It has assessed the loss of fresh mass, the leaf relative water content, the carbohydrate content and the apparent wilting stage. The experiment was conducted in split plot, having in the plots at treatments and in the subplots the evaluation time, by a completely randomized design with three repetitions for all analyses. The appropriate time for pre-cooling for the four vegetables was approximately 6 minutes to crisp lettuce 'Vanda' and chicory 'Escarole' and 5 minutes for kale 'Common' and arugula 'Broad Leaf. The hydrocooling treatments contributed to lower rates of the fresh mass loss and higher relative water content during the exposure period for lettuce, chicory and arrugola. The hydrocooling treatments also contributed to the turgidity of the xxleafy vegetables studied. There was no consistent trend in the influence of hydrocoolings on the changes on carbohydrates content. It is recommended the use of hydrocooling to prolong the postharvest quality of the studied leafy vegetables. |
publishDate |
2013 |
dc.date.issued.fl_str_mv |
2013-09-18 |
dc.date.available.fl_str_mv |
2014-04-29 2015-03-26T12:43:56Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:43:56Z |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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dc.identifier.citation.fl_str_mv |
GONÇALVES, Sidilene Aparecida Silva. The effect of hydrocooling in postharvest preservation of leafy vegetables. 2013. 95 f. Tese (Doutorado em Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de) - Universidade Federal de Viçosa, Viçosa, 2013. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/1215 |
identifier_str_mv |
GONÇALVES, Sidilene Aparecida Silva. The effect of hydrocooling in postharvest preservation of leafy vegetables. 2013. 95 f. Tese (Doutorado em Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de) - Universidade Federal de Viçosa, Viçosa, 2013. |
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Doutorado em Fitotecnia |
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UFV |
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BR |
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Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de |
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Universidade Federal de Viçosa |
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