Este proyecto de investigación contiene un diseño de un proceso de Gestión de Seguridad y Salud Ocupacional basado en la ISO 45001, propuesto para las MYPES productoras de palta Hass, con el objetivo de disminuir los riesgos presentes en sus actividades, lo cual es un problema relevante debido a los accidentes y enfermedades comunes que presentan. El primer capítulo está compuesto por un estado del arte en base a artículos científicos que se encuentran en un periodo de 5 años antes, además, cuenta con un marco teórico con temas relacionados a las MYPES en el Perú, asociatividad, gestión por procesos, productividad, y seguridad y salud ocupacional. En el segundo capítulo, se efectúa un diagnóstico de la situación actual de las MYPES productoras de palta hass, en donde se identificaron distintos problemas que originan una baja productividad en la producción de la palta hass. En el tercer capítulo, se plantea un diseño de un sistema de gestión de seguridad y salud ocupacional basada en la gestión por procesos, con la finalidad de fomentar una cultura de preventiva, la cual reduce los riesgos y mejora la productividad en el sector agrícola de palta Hass. En el capítulo cuatro, se presenta la validación tanto de los expertos como de los agricultores, con la finalidad de obtener recomendaciones y poder mejorar el diseño del proceso que se propone. Por último, en el capítulo 5 se presenta las conclusiones, recomendaciones y las futuras líneas de investigación acerca del modelo propuesto. / This research project contains a design of an Occupational Health and Safety Management process based on ISO 45001, proposed for the MYPES producing Hass avocado, with the objective of reducing the risks present in their activities, which is a relevant problem due to the accidents and common diseases they present. The first chapter is composed of a state of the art based on scientific articles that are found in a period of 5 years before, in addition, it has a theoretical framework with issues related to MYPES in Peru, associativity, process management, productivity , and occupational health and safety. In the second chapter, a diagnosis is made of the current situation of the MYPES producing hass avocado, where different problems were identified that cause low productivity in the production of hass avocado. In the third chapter, a design of an occupational health and safety management system based on process management is proposed, in order to foster a culture of prevention, which reduces risks and improves productivity in the agricultural sector of Hass avocado. In the fourth chapter, the validation of both experts and farmers is presented, in order to obtain recommendations and to improve the design of the proposed process. Finally, chapter 5 presents the conclusions, recommendations and future lines of research on the proposed model. / Tesis

Thesis (M.Sc.(Agricultural Management )) -- University of Limpopo, 2020 / Avocado fruit ‘Hass’ harvested during early-season and exposed to temperature at 5.5°C for 28 d are susceptible to chilling injury (CI); and therefore, develop poor skin colour during ripening. In ‘Hass’ avocado fruit, skin colour change during ripening is used by European market to indicate fruit ripeness and softness. Therefore, the aim of this study was to evaluate the use of hot water (HW) and methyl jasmonate (MJ) as postharvest treatment dips to mitigate CI; and thereby, enhance ‘Hass’ avocado fruit peel colour during ripening. Fruit were harvested randomly from 5 selected trees treated alike during early season (April 2018); and thereafter, transported to the laboratory. At the laboratory, experiments of this study were divided into 2: experiment (1) fruit were dipped into HW (38, 42 and 46°C for 30, 25 and 20 min, respectively); and experiment (2) fruit were dipped into MJ (10 and 100 µmol/L for 2 min) treatments. In both experiments after these treatments, fruit were allowed to dry for 60 minutes at ambient (±25°C) temperature and untreated fruit were used as control. Thereafter, fruit were stored at commercial shipping temperature (5.5°C) for up to 28 d. After removal from cold storage, fruit were ripened at ambient temperature (±25°C) and evaluated every after 2 d for weight loss, firmness loss, objective colour parameters (lightness-L*, chroma-C* and hue angle-h*), subjective colour (eye colour) and ripening percentage. However, chilling injury (CI) and electrolyte leakage (EL) were evaluated immediately after removal from cold storage. The results showed that HW significantly (P< 0.05) increased weight and firmness loss during ripening. Furthermore, HW reduced EL and external chilling injury (ECI) of ‘Hass’ avocado fruit during cold storage. In addition, the results showed that HW had significant effect (P< 0.05) on colour parameter L* and eye colour rating, but did not affect (P> 0.05) C* and h*. Avocado ‘Hass’ fruit subjected to HW at 42°C/25 and 46°C/20 min developed purple colour (eye colour rating 4.47 and 4.36, respectively) during ripening when compared with HW at 38°C/30 min and control fruit. Moreover, results showed that dipping fruit in 10 µmol/L had a significant effect (P< 0.05) on reducing weight loss during ripening. Methyl jasmonate (10 and 100 µmol/L) treatment reduced EL and alleviated external chilling injury (ECI) of ‘Hass’ fruit during cold storage. The results showed that MJ (10 and 100 µmol/L) treatments had significant effect (P< 0.05) on colour parameter L*, h* and eye colour rating, but did not affect (P> 0.05) C*. Furthermore, ‘Hass’ fruit treated with 10 and 100 µmol/L MJ reached the purple skin colour (eye rating 5.39 and 5.19, respectively) during ripening. Fruit dipped in MJ (10 µmol/L) had low weight loss when compared with fruit treated with MJ (100 µmol/L). In conclusion, the results of this study indicated that HW (42°C/25 minutes) and MJ (10 µmol/L) effectively alleviated external chilling injury; and therefore, improved ‘Hass’ skin colour development during ripening / Agricultural Research Council-Institute (Agriseta) and University of Limpopo

Perú se ha ido consolidando como un proveedor importante de palta Hass en el mundo, con un crecimiento sostenido y positivo en los últimos 5 años, esto gracias a la alta demanda de este producto en el mundo, la cual se ha logrado con mecanismos de promoción organizados por el gobierno y por los propios productores, además de que los productores peruanos han sabido adaptar su oferta, y así la palta peruana ha ido ganando un nombre en el mundo, ha tenido muy buena aceptación de los consumidores y ha logrado posicionarse como un producto de alta calidad. En el marco de la Alianza del Pacífico, aun cuando Chile es productor de palta Hass, este se ha convertido en el principal importador de palta Hass de Perú, debido a que la oferta peruana no es competencia directa sino una oferta complementaria. Chile tiene un consumo per cápita de 7 a 8 kilos por año y es el segundo consumidor más grande del mundo, lo afirma el director del Departamento de Producción Agrícola de la Facultad de Ciencias Agronómicas de la Universidad de Chile, Thomas Fichet. El mercado chileno representa un mercado atractivo en términos de volumen; sin embargo, al ser productores y exportadores, conocen muy bien el producto y tienen requisitos muy exigentes con respecto a la calidad, además de que intentan salvaguardar su producción local, no sólo en términos de producto final sino también de plantas, por ejemplo salvar sus sembríos de alguna plaga, es por eso que se han elaborado “protocolos complicados” (calificados de esta manera por exportadores peruanos entrevistados) pero llevaderos para la exportación desde Perú; estos protocolos tienen muchas exigencias que muchas veces dificulta la exportación a este país. Exigencias de etiquetado y rotulado, muestreos y revisiones en línea de producción, ambientes separados en las cámaras de frío, son algunos de los exigentes requisitos que plantea el país sureño para permitir el ingreso de palta Hass peruana, todos estos detallados en el Protocolo de Exportación. Es por eso por lo que el presente trabajo de investigación tiene como objetivo analizar si las barreras no arancelarias afectan las exportaciones a Chile de palta Hass en los últimos 5 años en el marco de la Alianza del Pacífico. / Peru has consolidated as an important supplier of Hass avocado in the world, with a sustained and growth in the last 5 years, thanks to the high demand of this product in the world, which has been achieved through promotion mechanisms organized by the government and by the peruvian producers. Peruvian producers have been able to adapt their offer, and thus Peruvian avocado has been gaining a name in the world, it has had a very good acceptance by consumers and has posicionated as a high-quality product. In the framework of the Pacific Alliance, even though Chile is Hass avocado producer, it has become in the main importer of Hass avocado from Peru, because the peruvian offer is not a direct competition, it works as a complementary offer. Chile has a per capita consumption of 7 to 8 kilos per year, it is the second largest consumer in the world, this is stated by the director of the Department of Agricultural Production of the Faculty of Agronomic Sciences of the University of Chile, Thomas Fichet. The Chilean market it represents an attractive market in terms of volume; however, as they are producers and exporters, they know the product very well and have very demanding requirements regarding quality, in addition to this, the try to safeguard their local production, not only in terms of final product but also talking about plants, for example saving their crops of some plague, that is why there are "complicated protocols" (qualified in this way by Peruvian exporters interviewed). These protocols have many requirements that often make exporting to this country a very difficult challenge. Requirements of labeling, sampling and checking on the production line, separate environments in the cold rooms, are some of the demanding requirements that the Chile raises in order to allow the entry of peruvian avocado, all of these detailed in the Export Protocol. That is why this research aims to analyze whether non-tariff barriers affect peruvian avocado Hass exports to Chile in the last 5 years within the framework of the Pacific Alliance. / Tesis

Thesis (M.Sc. (Horticulture)) --University of Limpopo, 2018 / ‘Hass’ avocado fruit changes skin colour from green to purple and then black during ripening. However, markets importing South African avocado fruit have been complaining about the ‘Hass’ skin colour not changing to purple/black during ripening. Thus, the study aimed to investigate the effect of tree girdling, harvest time and ripening temperature on ‘Hass’ avocado fruit skin colour development during ripening. The mature ‘Hass’ avocado fruit were harvested from girdled and non-girdled trees during early (April), mid- (May) and late (June) harvest times. Upon arrival, in the laboratory fruit were cold stored at 5.5°C for 28 days. After storage, fruit were ripened at 25, 21 and 16°C for 8, 6 and 4 days, respectively. After withdrawal from clod storage fruit were evaluated for skin colour development, ripening and physiological disorders (chilling injury). Fruit from girdled trees showed high maturity (low moisture content) when compared with fruit from non-girdled trees during early and mid-harvest. With respect to skin colour development, the results indicate that skin eye colour development of fruit from girdled and non-girdled trees minimally increased from emerald green (1) to olive green (3) across all harvest times, ripening temperature and ripening duration. However, late season fruit from non-girdled trees improved to purple (4) when ripened at 21°C when compared with fruit from girdled trees. In terms of objective colour, lightness, hue angle and chroma decreased for fruit from girdled and non-girdled trees, across all harvest times, ripening temperature and ripening duration. Lightness and hue angle of fruit from girdled trees were slightly reduced when compared with fruit from non-girdled trees, throughout all harvest times, ripening temperature and duration. Early and mid-season fruit harvested from girdled trees showed rapid decrease of chroma when compared with fruit from non-girdled trees, throughout ripening temperature and x duration. In terms of softening, fruit from girdled trees showed higher firmness loss and ripening percentage within 6 (16°C) and 4 (21 and 25°C) days when compared with fruit from non-girdled trees during early and mid-harvest, whereas, late harvest fruit from girdled trees reached higher ripening percentage and firmness loss within 4 days throughout ripening temperatures. With respect to cold damage, late harvested fruit from girdled trees showed higher external chilling injury when compared with non-girdled trees, throughout ripening temperature. In general, girdling treatment improved fruit maturity, ripening rate and firmness loss. However, the incidence of variable skin colouring of ‘Hass’ avocado fruit during ripening was also prevalent in early harvested fruit from girdled tree, irrespective of ripening temperature. Keywords: girdling, harvest time, physiological disorder, ripening temperature, variable colouring

El objetivo de la presente investigación es analizar cada una de las 4 dimensiones del modelo Uppsala, “reconocimiento de oportunidades”, “posición de la red de contactos”, “aprendizaje, creación y construcción de la confianza” y “decisiones de relación de compromiso”, las cuales son empleadas por las agro exportadoras hacia Estados Unidos de palta Hass en Ica. Hallando así, diferentes variables dentro de estas dimensiones que se emplean para lograr la internacionalización del agro exportador iqueño. El enfoque de la investigación es mixto, se comenzó con un análisis cualitativo donde se usó como herramienta la entrevista a profundidad, realizada a 6 expertos para poder validar las variables más destacadas dentro las 4 dimensiones establecidas en Uppsala. Luego se realizó el análisis cuantitativo, en donde la herramienta que se empleó fue una encuesta aplicada a las 10 empresas agro exportadoras de palta Hass iqueñas pertenecientes a la población total de la investigación. Analizamos los resultados aplicando el modelo de análisis factorial, el cual nos ayudó a hallar perfiles de las agro exportadoras por cada dimensión. Los resultados obtenidos concluyen que las dimensiones “reconocimiento de oportunidades” y “aprendizaje, creación y construcción de la confianza” del modelo Uppsala son las más influyentes en la internacionalización de la palta Hass de agro exportadoras iqueñas. Asimismo, se concluyó que los factores “estudio de mercado en el país de destino”, “clientes fidelizados”, “empaque perfecto”, “tener mayores ganancias” fueron los que impactaron más en la decisión de estas agro exportadoras para internacionalizar la palta Hass hacia un mercado tan competitivo como es Estados Unidos. / The objective of this research is to analyze each of the 4 dimensions of the Uppsala model, "recognition of opportunities", "position of the network of contacts", "learning, creation and construction of trust" and "decisions of commitment relationship ", Which are used by agricultural exporters to the United States of Hass avocado in Ica. Thus, finding different variables within these dimensions that are used to achieve the internationalization of Ica's agricultural exporter. The research approach is mixed, it began with a qualitative analysis where the in-depth interview was used as a tool, carried out with 6 experts to be able to validate the most outstanding variables within the 4 dimensions established in Uppsala. Then the quantitative analysis was carried out, where the tool that was used was a survey applied to the 10 agro-exporting companies of Hass avocado belonging to the total population of the investigation. We analyzed the results by applying the factor analysis model, which helped us find profiles of agricultural exporters for each dimension. The results obtained conclude that the dimensions "recognition of opportunities" and "learning, creation and construction of trust" of the Uppsala model are the most influential in the internationalization of the Hass avocado from agro-exporters from Ica. Likewise, it was concluded that the factors "market study in the destination country", "loyal customers", "perfect packaging", "having higher profits" were the ones that had the greatest impact on the decision of these agro-exporters to internationalize Hass avocado towards a market as competitive as the United States. / Tesis

Thesis (M.Sc.( Agriculture (Horticulture)) -- University of Limpopo, 2022 / Avocado fruit ‘Hass’ exocarp changes colour from green to purple and black during ripening. However, uniform purple or black exocarp colour is not achieved during ripening, leading to consumers' rejection of fruit for not meeting quality standards. Avocado ‘Hass’ fruit harvested early remain green or develop a multicoloured appearance, concurrently devaluing their commercial value; and, therefore, unattractive to consumers. Therefore, this study aimed to investigate the role of sucrose and calcium postharvest pulsing on early matured ‘Hass’ avocado exocarp colour change during ripening. In this study, early matured ‘Hass’ avocado fruit were harvested from Halls and Sons, Mataffin farm (25°25’39.13” S, 30°55’52.84” E), Nelspruit, South Africa with 10 cm pedicel at commercial dry matter content (22%). Thereafter, the fruit were transported to the University of Mpumalanga laboratory. In the laboratory, the study was divided into two experiments: Experiment 1 ‘Hass’ fruit were continuously infused through the pedicel with different sucrose concentrations; 0 (control), 0.2 and 0.5 mM L-1. Experiment 2 fruit were infused with different calcium chloride (CaCl2) concentrations; 0 (control), 2 and 3 mM L-1. In both experiments, treated and untreated fruit were stored at 5.5°C for 28 days. After removal from cold storage, fruit were ripened at room temperature (±25°C) and evaluated every other day for firmness, subjective colour (visual colour), objective colour parameters (lightness-L*, chroma-C* and hue angle- h°), external chilling injury and ripening percentage. The results showed that Su (0.2 mM L-1) pulsing extended the ripening period by one day, corresponding with maintained fruit firmness. Furthermore, Su (0.2 mM L-1) treated fruit reduced the ‘Hass’ avocado fruit chilling injury index (CII) during cold storage. With respect to colour change, Su (0.5 mM L-1) treated fruit developed purple colour when compared with Su (0.2 mM L-1), which only developed to olive colour on the final ripening day (day 6). In addition, the results showed that all sucrose concentrations had a significant decreasing effect (P < 0.05) on objective colour parameters (L*, C* and h°) and increasing visual colour rating. With respect to CaCl2 treatments, fruit firmness decline was significantly delayed, which resulted in extended ripening time. Moreover, CaCl2 (2 and 3 mM L-1) significantly decreased (P < 0.05) pericarp objective colour parameters (L*, C* and h°) and increased visual colour rating and developed purple colour on the final ripening day (days 6 and 8, respectively). In addition, pulsing with CaCl2 (2 and 3 mM L-1) concentration reduced chilling injury during storage compared with control fruit. In conclusion, the results of this study indicated that Su and CaCl2 applied as postharvest treatments may contribute to avocado colour development by increasing anthocyanin accumulation. However, future research is required to investigate whether these treatments affect anthocyanin biosynthesis at the gene level.

En los últimos años se ha notado el incremento de las exportaciones no tradicionales en el Perú. Dentro de ellos se puede destacar al sector Agroindustrial y los diversos frutos como el mango, los Arándanos, la palta, entre otros. Según un reporte del Ministerio de Comercio Exterior y Turismo (MINCETUR, 2019), las exportaciones del sector agropecuario ascendieron a 1134 millones en el primer bimestre del 2019, siendo este un aumento de 7.2% con respecto al año anterior. El presente trabajo de investigación tiene como objetivo determinar los factores que influyen en las exportaciones de Palta Hass de las empresas de la región La Libertad, Perú en el periodo 2014-2018. Según la Cámara de Comercio de Lima (CCL, 2018), las exportaciones de palta rompieron un récord al cierre del año 2018, estimando cerca de 800 millones de dólares en envíos de este producto. Por tal motivo, se realizará un análisis sobre las principales razones del aumento en las exportaciones de dicho producto en la región La Libertad en el periodo establecido. Lo cual estará debidamente sustentado por bases teóricas, fuentes primarias y secundarias, así como también entrevistas a profundidad a empresarios del sector en cuestión. Posteriormente se plantea el objetivo principal, los objetivos específicos, y el planteamiento de las hipótesis de la investigación. Finalmente, se desarrollará la metodología de investigación, determinando el tamaño de la población, el análisis de la metodología mixta, la relación de las variables y los instrumentos utilizados para la recolección, procesamiento y análisis de los datos. / In recent years, an increase in non-traditional exports has been noted in Peru. Among them we can highlight the Agroindustrial sector and the various fruits such as mango, blueberries, avocado, among others. According to a report from the Ministry of Foreign Trade and Tourism (MINCETUR, 2019), exports from the agricultural sector amounted to 1,134 million in the first two months of 2019, this being an increase of 7.2% compared to the previous year. The objective of this research work is to determine the factors that influence the exports of Hass avocado from companies in the La Libertad region, Peru in the period 2014-2018. According to the Lima Chamber of Commerce (CCL, 2018), avocado exports broke a record at the end of 2018, estimating about 800 million dollars in shipments of this product. For this reason, an analysis will be carried out on the main reasons for the increase in exports of said product in the La Libertad region in the established period. Which will be duly supported by theoretical bases, primary and secondary sources, as well as in-depth interviews with entrepreneurs in the sector in question. Subsequently, the main objective, the specific objectives, and the statement of the research hypotheses are proposed. Finally, the research methodology will be developed, determining the size of the population, the analysis of the mixed methodology, the relationship of the variables and the instruments used for the collection, processing and analysis of the data. / Tesis