Call number: LD2668 .T4 1965 S968 / Master of Science

Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total carotenoids, sugar and nonvolatile acid profiles, browning indices and Hunter color parameters. Considerable ascorbic acid degradation occurred during processing. The high juice yield (80%) and low acidity suggest its potential use as an alternate sweetener source. Sensory evaluation by a trained panel showed that concentrating the juice samples from flesh and rind can remove the rind aroma and flavor characteristics. Juices obtained from flesh and from flesh and rind were not significantly different (p [less than or equal to] 0.05) except for overall intensity and fresh fruit flavor characters. Single strength juice was significantly different (p [less than or equal to] 0.05) from concentrate on most aroma and flavor characters. / Graduation date: 1991

Rising water costs and concern for groundwater contamination are encouraging growers to improve irrigation and fertilization efficiency. The objectives of this study were to determine water and fertilizer nitrogen (N) rates leading to optimum yield and harvest quality and to develop a plant tissue test to aid in melon nitrogen fertilization. In 1990, a field experiment consisting of a complete 3x3 factorial arrangement of optimum, sub- and super-optimum rates of urea ammonium- nitrate and water applied through a subsurface trickle irrigation system to cantaloupe, honeyloupe and watermelon was conducted at the Maricopa Agricultural Center. Petioles were sampled from the youngest mature leaf beginning at the early runner stage and then weekly until first harvest. Petiole nitrate concentrations were determined using a high pressure liquid ion chromatograph. Harvested melons were weighed and graded for marketability and soluble solids were determined. Petiole nitrate levels were highly responsive to N fertilizer treatments and accurately quantified visual observations of crop N status. Petiole nitrate results also indicated that later fertilizer split applications occurred after the point of maximum plant uptake. Tensiometer readings suggested that the highest rate of water application led to deep percolation and nitrate leaching where nitrogen fertilizer was excessive. Watermelon showed the clearest yield response to the water and nitrogen treatments. Honeyloupe responded well to high water but poorly to higher nitrogen application rates. Cantaloupe yields responded best to higher nitrogen and medium water levels.

Orientador: Ben-Hur Mattiuz / Orientador: Huguette Sallanon / Coorientador: Claudia Fabrino Machado Mattiuz / Banca: José Fernando Durigan / Banca: Rogério Falleiros Carvalho / Banca: Juliana Sanches / Banca: Benedito Carlos Benedetti / Resumo: Este trabalho teve por objetivo determinar a influência da refrigeração e da atmosfera controlada na qualidade e na conservação pós-colheita de melões rendilhados do híbrido Louis inteiros e minimamente processados. Além disso, avaliou-se o efeito do tratamento térmico associado à atmosfera modificada ativa na conservação de melões tipo Charentais minimamente processados. No primeiro experimento, melões 'Louis' no estádio de maturação fisiológica foram armazenados a 3 ºC; 6 ºC; 9 ºC e 22 ºC, com 80% UR, para estabelecer a melhor temperatura de conservação. No segundo experimento, os frutos no estádio de maturação fisiológica foram armazenados a 6 ºC (80% UR) sob atmosfera controlada contendo 2%, 7%, 12% e 21% de O2, para estabelecer a concentração adequada de O2 para a melhor conservação da qualidade de melões 'Louis'. No terceiro experimento, os melões também foram colhidos no estádio de maturação fisiológica e armazenados em atmosferas controladas contendo 5%, 10%, 15% e 20% de CO2 combinadas com 2% O2, na condição de 6 ºC e 80% UR. No quarto experimento, os melões foram armazenados sob atmosfera controlada (2% de O2 e 20% de CO2), a 6 ºC. O processamento mínimo foi realizado duas vezes, sendo a primeira imediatamente à chegada dos frutos ao laboratório e a segunda após 14 dias de armazenamento sob atmosfera controlada. Os frutos e os produtos minimamente processados foram analisados quanto à coloração e firmeza, teores de sólidos solúveis, de acidez titulável, pectinas (solúvel e total) e carboidratos (solúveis e redutores), bem como quanto a atividade das enzimas peroxidase (POD), polifenoloxidase (PPO), poligalacturonase (PG) e pectinametilesterase (PME). Eles também foram avaliados quanto a perda de massa fresca, atividade respiratória (2º, e 4º experimentos) e análise sensorial (4º experimento). No quinto experimento ... / Abstract: This work aimed to determine the influence of refrigeration and controlled atmosphere on quality and postharvest conservation of whole and minimally processed net melons 'Louis'. Furthermore, the effect of heat treatment associated with the use of active modified atmosphere was evaluated in the conservation of 'Charentais' melons minimally processed. In the first experiment, 'Louis' melons were stored at 3 °C, 6 ºC, 9 ºC and 22 ºC, 80% RH, to establish the best storage temperature. In the second experiment, the fruits were stored at 6 °C (80% RH) under controlled atmosphere in concentrations of 2%, 7%, 12% and 21% O2, to determine the appropriate concentration of O2 for their conservation. In the third experiment, the melons were stored in controlled atmosphere with 5%, 10%, 15% and 20% CO2 combined with 2% O2, at 6 ºC and 80% RH. In the fourth experiment, the melons were stored under controlled atmosphere (2% O2 and 20% CO2), 6 ºC. The minimal processing was made twice, the first being the fruit immediately upon arrival to the laboratory and the second after 14 days of storage under controlled atmosphere. The fruits and minimally processed products were analyzed for color and firmness, soluble solids and titratable acidity content, pectin (soluble and total), sugars (soluble and reducers), as well as the activity of enzymes peroxidase (POD), polyphenoloxidase (PPO), polygalacturonase (PG) and pectinmethylesterase (PME). They were also analyzed as fresh weight loss, respiratory activity (2nd and 4th experiments) and sensory analysis (experiment 4). In the fifth experiment whole 'Charentais' melons were immersed in hot water (50 ºC for 30 min) before being subjected to minimal processing. The cubes were submitted under active modified atmosphere (2-3% O2 and 7-8% CO2), packed with oriented polypropylene film (OPP) or polylactic acid film (PLA) and stored at 6 ºC for ... / Doutor

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Made available in DSpace on 2015-01-26T13:21:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-12-13Bitstream added on 2015-01-26T13:30:27Z : No. of bitstreams: 1 000802149.pdf: 1380098 bytes, checksum: e431cf98540d4a428871ee954ea42d06 (MD5) / Este trabalho teve por objetivo determinar a influência da refrigeração e da atmosfera controlada na qualidade e na conservação pós-colheita de melões rendilhados do híbrido Louis inteiros e minimamente processados. Além disso, avaliou-se o efeito do tratamento térmico associado à atmosfera modificada ativa na conservação de melões tipo Charentais minimamente processados. No primeiro experimento, melões ‘Louis’ no estádio de maturação fisiológica foram armazenados a 3 ºC; 6 ºC; 9 ºC e 22 ºC, com 80% UR, para estabelecer a melhor temperatura de conservação. No segundo experimento, os frutos no estádio de maturação fisiológica foram armazenados a 6 ºC (80% UR) sob atmosfera controlada contendo 2%, 7%, 12% e 21% de O2, para estabelecer a concentração adequada de O2 para a melhor conservação da qualidade de melões ‘Louis’. No terceiro experimento, os melões também foram colhidos no estádio de maturação fisiológica e armazenados em atmosferas controladas contendo 5%, 10%, 15% e 20% de CO2 combinadas com 2% O2, na condição de 6 ºC e 80% UR. No quarto experimento, os melões foram armazenados sob atmosfera controlada (2% de O2 e 20% de CO2), a 6 ºC. O processamento mínimo foi realizado duas vezes, sendo a primeira imediatamente à chegada dos frutos ao laboratório e a segunda após 14 dias de armazenamento sob atmosfera controlada. Os frutos e os produtos minimamente processados foram analisados quanto à coloração e firmeza, teores de sólidos solúveis, de acidez titulável, pectinas (solúvel e total) e carboidratos (solúveis e redutores), bem como quanto a atividade das enzimas peroxidase (POD), polifenoloxidase (PPO), poligalacturonase (PG) e pectinametilesterase (PME). Eles também foram avaliados quanto a perda de massa fresca, atividade respiratória (2º, e 4º experimentos) e análise sensorial (4º experimento). No quinto experimento ... / This work aimed to determine the influence of refrigeration and controlled atmosphere on quality and postharvest conservation of whole and minimally processed net melons ‘Louis’. Furthermore, the effect of heat treatment associated with the use of active modified atmosphere was evaluated in the conservation of ‘Charentais’ melons minimally processed. In the first experiment, ‘Louis’ melons were stored at 3 °C, 6 ºC, 9 ºC and 22 ºC, 80% RH, to establish the best storage temperature. In the second experiment, the fruits were stored at 6 °C (80% RH) under controlled atmosphere in concentrations of 2%, 7%, 12% and 21% O2, to determine the appropriate concentration of O2 for their conservation. In the third experiment, the melons were stored in controlled atmosphere with 5%, 10%, 15% and 20% CO2 combined with 2% O2, at 6 ºC and 80% RH. In the fourth experiment, the melons were stored under controlled atmosphere (2% O2 and 20% CO2), 6 ºC. The minimal processing was made twice, the first being the fruit immediately upon arrival to the laboratory and the second after 14 days of storage under controlled atmosphere. The fruits and minimally processed products were analyzed for color and firmness, soluble solids and titratable acidity content, pectin (soluble and total), sugars (soluble and reducers), as well as the activity of enzymes peroxidase (POD), polyphenoloxidase (PPO), polygalacturonase (PG) and pectinmethylesterase (PME). They were also analyzed as fresh weight loss, respiratory activity (2nd and 4th experiments) and sensory analysis (experiment 4). In the fifth experiment whole ‘Charentais’ melons were immersed in hot water (50 ºC for 30 min) before being subjected to minimal processing. The cubes were submitted under active modified atmosphere (2-3% O2 and 7-8% CO2), packed with oriented polypropylene film (OPP) or polylactic acid film (PLA) and stored at 6 ºC for ...

Resumo: Este trabalho teve como objetivos avaliar: Experimento 1 - diferentes etapas de sanificação de melões minimamente processados em fatias; Experimento 2 - diferentes etapas de sanificação de melões minimamente processados em cubos; Experimento 3 - aplicação de diferentes concentrações de ácido ascórbico e Experimento 4 - efeito de diferentes concentrações de O2 e CO2. Nas atmosferas modificadas ativas, foram injetadas diferentes concentrações de O2 e CO2 para promover a modificação da atmosfera. Os experimentos foram conduzidos com melão 'Orange Flesh', produzidos no Rio Grande do Norte e obtidos no GEAGESP- SP. No Experimento 1 e 2, os melões inteiros foram sanificados com 500 mg L-1 de hipoclorito de sódio por 10 minutos e os cortes com 100 mg L-1 por 5 minutos. Após lavagem e drenagem, os cortes foram acondicionados em embalagens PET recobertas com polietileno de 18mm e armazenados a 5l1°C e 85l5% de UR por 8 dias, sendo avaliados a cada 2 dias. No Experimento 3, os melões inteiros foram sanificados com 500 mg L-1 de hipoclorito de sódio por 10 minutos e os cortes com 100 mg L-1 por 1 minuto antes de serem tratados com diferentes concentrações de ácido ascórbico (0%, 1%, 2% e 3%) em imersão a temperatura ambiente por 10 minutos. Após drenagem, os cubos de melões foram armazenados conforme descrito no Experimento 1. No Experimento 4, os cubos de melões foram sanificados com 100 mg L-1 de hipoclorito de sódio por 1 minuto, lavados, drenados e embalados com diferentes concentrações de O2 e CO2 em sacos plásticos de polietileno (Nylon Poli) com características de alta barreira ao oxigênio e ao vapor d'água. Nos quatro experimentos, os produtos foram submetidos a análises físicas, físico-químicas, químicas, bioquímicas, microbiológicas e sensoriais. O delineamento experimental utilizado, para os 4 experimentos...(Resumo completo, clicar acesso eletrônico abaixo) / Abstract: This work was intended to evaluate: Experiment 1 - different etaps of sanification of melons fresh cut into slices; Experiment 2 - different etaps of sanification of fresh cut melons into dice; Experiment 3- application of different concentrations of ascorbic acid and Experiment 4 - effects of different concentrations of O2 and CO2. In the active modified atmospheres, different concentrations of O2 and CO2 were injected to promote the modification of the atmosphere. The experiments were conducted on Orange Flesh melon, grown in Rio Grande do Norte and obtained in the CEAGESP - SP. In Experiment 1 e 2, the melons were sanified whole with 500 mg L-1 of sodium hypochlorite for 10 minutes and the cuts with 100 mg L-1 for 5 minutes. After washing and drainage, the cuts were packed in PET packages lined with polietileno of 18 mm and stored at 5 l 1°C and 85 l 5% the RH for 8 days, their being evaluated every 2 days. In Experiment 3, the melons were sanified whole with 500 mg L-1 of sodium hypochlorite for 10 minutes and the cuts with 100 mg L-1 for 1 minute and soon afterwards they were tested under different concentrations of ascorbic acid (0%, 1%, 2% and 3%) in immersion at room temperature for 10 minutes. After drainage, the melons fresh cut into dices were sanified as reported in Experiment 1. In Experiment 4, the fresh cut melons were sanified with 100 mg L-1 of sodium hypochlorite for 1 minute and afterwards submitted to different concentrations of O2 and CO2. After washing and drainage, the fruits were stored in plastic bags (Nylon Poli) with characteristics of high barrier to oxygen and water vapor. In the four experiments were performed physical, physicochemical, chemical, biochemical, microbiological and sensorial analyses...(Complete abstract click electronic access below) / Orientador: Rogério Lopes Vieites / Coorientador: Eduardo Valério de Barros Vilas Boas / Banca: Regina Marta Evangelista / Banca: Luiz Carlos de O. Lima / Banca: Jose Fernando Durigan / Doutor

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Call number: LD2668 .T4 1961 W57

Resumo: O objetivo deste trabalho foi determinar a dinâmica de crescimento das plantas, a marcha de acúmulo de nutrientes da cultura e as modificações químicas no substrato composto por areia e casca de amendoim. O híbrido 'Fantasy' foi conduzido em vasos com substrato (mistura de areia e casca de amendoim em partes iguais). A irrigação foi realizada por gotejamento com solução nutritiva recomendada para a cultura em cultivo hidropônico. A amostragem para a determinação da dinâmica de crescimento, marcha de acúmulo de nutrientes e modificações químicas do substrato foi realizada em seis épocas. A colheita ocorreu aos 78 dias após o transplante, sendo avaliada a produção e qualidade dos frutos. De acordo com os resultados, o meloeiro rendilhado cultivado em substrato composto de areia e casca de amendoim, em partes iguais, obteve contínuo acúmulo de matéria seca até a colheita, sendo o fruto responsável pela maior porcentagem deste acúmulo em relação aos outros órgãos. A ordem de acúmulo de nutrientes foi: N>Ca>K>P>Mg>S>B>Fe>Mn>Zn>Cu. A quantidade de potássio acumulada nas plantas foi considerada baixa, sugerindo-se então verificar a aplicação deste nutriente na solução nutritiva. O substrato estudado acumulou baixa quantidade de nutrientes até o final do ciclo. A quantidade de nutrientes fornecida pela solução nutritiva foi suficiente para a produtividade das plantas e ideal para o manejo do substrato sem proporcionar sua salinização. O substrato composto por areia e casca de amendoim é excelente alternativa para o cultivo em substrato e aproveitamento de resíduos da agroindústria / Abstract: This study aimed to determine the dynamics of plant growth, the pace of accumulation of nutrients in the culture and chemical modification of substrate composed of sand and peanut bark. The 'Fantasy' hybrid was cultivated in pots with substrate (mixture of sand and peanut bark in equal parts). The drip irrigation was performed with nutrient solution recommended for the hydroponic crops. The determining the dynamics of growth, the accumulation of nutrients and chemical changes in the substrate was done in six sampling dates. The harvest occurred at 78 days after transplantation being evaluate yield and fruit quality. According to the results, the net melon grown in substrates of sand and peanut bark, had continuous accumulation of dry matter until the harvest, being fruits the responsible for the largest percentage of accumulation in relation to other organs. The order of the nutrients was: N> Ca> K> P> Mg> S>B> Fe> Mn> Zn> Cu. The amount of potassium accumulated in plants was low, suggesting then verify the use of this nutrient in the nutrient solution. The substrate studied had low accumulation of nutrients by the end of the cycle. The amount of nutrients supplied by the nutrient solution was enough to plant productivity and ideal for the management of the substrate without providing its salinity. The sand and peanut bark substrate is excellent alternative for cultivation in substrate and use of waste agribusiness / Mestre