Made available in DSpace on 2015-01-26T13:21:10Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-01-24Bitstream added on 2015-01-26T13:31:04Z : No. of bitstreams: 1 000803286.pdf: 607544 bytes, checksum: d5d04d7018481253bc5b1a391219100f (MD5) / Este trabalho objetivou avaliar a carne de cordeiros desmamados em diferentes idades (30, 45 e 60 dias) quanto aos atributos de pH, cor, força de cisalhamento, capacidade de retenção de água, perdas de peso por cocção, composição centesimal, perfil de ácidos graxos e análise sensorial, assim como a adição de fígado ou não em linguiças defumadas e kaftas quanto aos aspectos qualitativos e sensoriais. O experimento foi desenvolvido na Faculdade de Ciências Agrárias e Veterinárias (FCAV) da Universidade Estadual Paulista (Unesp), Câmpus de Jaboticabal, SP. Foram avaliados 24 cordeiros ½ Lacaune ½ Ile de France, do desmame (30, 45 e 60 dias) ao abate, aos 32 ± 0,2 kg de peso corporal. As linguiças defumadas foram elaboradas com carne de cordeiros, sem e com inclusão de fígado ovino (0, 10 e 20%),da mesma forma que as kaftas (0, 15 e 30%). O delineamento experimental foi o inteiramente casualizado sendo os dados submetidos à análise de variância e regressão pelo pacote estatístico SAS a 5% de significância. Os parâmetros qualitativos da carne dos animais não foram influenciados pelas idades ao desmame quanto ao pH 24 horas (5,57), temperatura 24 horas (7,57 ºC), cor (36,30 para L*, 14,69 para a* e 3,92 para b*), força de cisalhamento (3,42 kgf/cm2), capacidade de retenção de água (53,61%), sabor (7,39) e aceitação global (7,43). A inclusão de fígado nas linguiças defumadas não alterou pH (5,74), cor (5,74 para L*, 9,09 para a* e 8,16 para b*), capacidade de retenção de água (64,02%), força de cisalhamento (0,40 kgf/cm2) e a oxidação lipídica às 0 (1,06 mg malonaldeído/kg amostra) e 24 horas após o embutimento (1,12 mg malonaldeído/kg amostra). A inclusão de fígado nas kaftas não alterou a capacidade de retenção de água (58,2%), perda de peso por cocção (26,03%), odor (7,39), cor (7,24), maciez (8,01) e aceitação global (7,75). As diferentes idades ao desmame não influenciaram os ... / The aim of this study was to evaluate the following attributes of the meat of lambs weaned at different ages (30, 45 and 60 days): pH, color, shear force, water holding capacity, cooking losses, proximate composition, fatty acids profile and sensory analysis, as well as the addition or not of liver in smoked sausages and kofta and their qualitative and sensorial traits. The study was undertaken in the Faculty of Agrarian and Veterinary Sciences (FCAV), São Paulo State University (UNESP), Campus of Jaboticabal, SP, Brazil. Twenty four ½ Lacaune ½ Ile de France lambs from weaning (30, 45 and 60 days) to slaughter at 32 ± 0.2 kg live weight were evaluated. The smoked sausages and kofta were prepared using lambs meat, with the inclusion or not of sheep liver in the smoked sausages (0, 10 and 20%) and kofta (0, 15 and 30%). A completely randomized design was used and data were submitted to an analysis of variance and regression analysis using the SAS statistical software (P<0.5). The weaning age had no significant effect on the meat parameters of lambs: pH at 24 hours (5.57), temperature at 24 hours (7.57ºC), color (36.30 for L*, 14.69 for a* and 3.92 for b*), shear force (3.42 kgf/cm2), water-holding capacity (53.61%), flavor (7.39) and acceptance (7.43). The inclusion of sheep liver in the smoked sausages did not change pH (5.74), color (5.74 for L*, 9.09 for a* and 8.16 for b*), water-holding capacity (64.02%), shear force (0.40 kgf/cm2 and lipid oxidation at 0 (1.06 mg malonaldehyde/kg sample) and 24 hours (1.12 mg malonaldehyde/ kg sample). The inclusion of liver in the kofta did not change the water holding capacity (58.2%), the weight loss during cooking (26.03%), odor (7.39), color (7.24), softness (8.01) and acceptance (7.75). The different weaning ages did not influence the qualitative traits of the meat and the weaning at 30 days is the most indicated because the ewes can return to estrus more rapidly, with a better ...

Memoria para optar al Título Profesional de Ingeniero Agrónomo Mención Agroindustria / No autorizado por el autor para ser publicada a texto completo / El objetivo de este trabajo fue evaluar el efecto de la zona de cultivo y de la exclusión de la epidermis/clorénquima (E/C) sobre algunas características químicas, físicas y tecnológicas de los polvos de nopal. Para ello se utilizaron cladodios de tuna de 2 a 3 años de edad provenientes de dos zonas de cultivo: Til-Til (RM) y Las Cardas (IV Región) y dos tratamientos de preparación. El primero de ellos consistió en obtener paletas de tuna sin pelar, mientras que en el segundo tratamiento se realizó un pelado manual eliminando toda la capa externa de cutina, espinas, epidermis y clorénquima de las paletas dejando sólo la parte interna y blanca, denominada médula. Los resultados se analizaron mediante ANDEVA. Al existir diferencias significativas entre los tratamientos se aplicó la prueba de Rangos Múltiples de Duncan a un nivel de significancia del 5%. Los polvos de cladodios con E/C provenientes de la localidad de Las Cardas obtuvieron el mayor contenido de cenizas (10,04%) y de fibra cruda (7,57%). El mayor rendimiento (11,72%) e intensidad de color verde (a* entre -10,09 y -11,54) se registró en polvos con E/C. En cuanto al contenido de humedad, no se encontraron diferencias significativas en el factor E/C. La aw osciló entre 0,49 y 0,55, siendo mayor para los polvos sin E/C. El contenido de fibra dietética total (FDT) e insoluble (FDI) fue mayor en polvos de cladodios con E/C. El contenido de FDT osciló entre 54,61% y 63,05%, para polvos de cladodios de Til- Til y Las Cardas, respectivamente; mientras que el contenido de fibra dietética soluble fue mayor en polvos de cladodios sin E/C de Til-Til (12,63%). El contenido de fenoles para polvos de nopal, fluctuó entre 8,92 mg EAG/g m.s. y 12,71 mg EAG/g m.s. en polvos sin y con E/C, respectivamente. La mayor actividad antioxidante se registró en polvos de nopal sin E/C. Respecto a las propiedades y características tecnológicas, los polvos de cladodios sin E/C de la localidad de Las Cardas, presentaron una mayor capacidad de retención de agua (5,76 g/g), una mayor capacidad de intercambio catiónico (1,15 meq H+/g) y una menor capacidad de absorción de aceite (2,48 g/g). La capacidad de adsorción de agua y densidad aparente fue mayor para polvos con E/C, mientras que en la capacidad de hinchamiento no se encontraron diferencias significativas en el factor E/C. Finalmente se llevó a cabo una evaluación sensorial en donde los polvos con E/C resultaron tener alto aroma herbáceo y color verde. / The objective of this study was to evaluate the effect of growing area and the exclusion of the epidermis/chlorenchyma (E/C) on some chemical, physical and technological characteristics of nopal powders. Nopal cladodes of 2 to 3 years old from two growth areas: Til-Til (MR) and Las Cardas (IV Region) were used and two treatments of preparation were applied. The first one of them consisted of cactus paddles without previous peeled, while in the second treatment a manual peeled was realized eliminating all the outer layer of cutin, thorns, epidermis and the chlorenchyma of paddles, leaving only the white and inner part called medulla. The results were analysed by ANOVA and Duncan’s Multiple Range test was applied at a 5% level of significance to detect differences among means. Cladodes powders with E/C from Las Cardas obtained the highest ash content (10.04%) and crude fiber (7.57%). The highest yield (1.72%) and intensity of green color (a* entre - 10.09 y -11.54) it was obtained in powders with E/C. As the moisture content in nopal powders, were not found significant differences in the factor E/C. The aw ranged between 0.49 and 0.55 being major for the powders without E/C. The total dietary fiber (TDF) and insoluble fiber (IDF) was higher in cladodes powders with E/C. The FDT content ranged between 54.61% and 63.05% for cladodes powders from Til-Til and Las Cardas respectively; whereas the soluble dietary fiber was higher in Til-Til's cladodes powders without E/C (12.63%). The total phenolic content ranged between 8.92 mg EAG/ g d.m. and 12.71 mg EAG/ g d.m. in nopal powders. The highest antioxidant activity was recorded on nopal powder without E/C. The cladodes powders without E/C from Las Cardas, obtained a higher water retention capacity (5.76 g/g), a higher cation exchange capacity (1.15 meq H+/g ) and a lower fat absorption capacity (2.48 g/g). The water adsorption capacity and the apparent density were higher for nopal powders with E/C, while in the swelling capacity no significant differences were found. A sensory evaluation was realized, showing the powders with E/C a high herbaceous aroma and green color.

Orientador: Rogério Lopes Vieites / Banca: Flavia Queiroga A. de Almeida / Banca: Juliana Audi Giannoni / Resumo: A beterraba é uma raiz tuberosa de cor vermelho-arroxeada, devido à presença de pigmentos denominados betalaínas, que são potentes antioxidantes. Apresenta grande aceitação sensorial devido seu alto teor de açúcar, tem baixa densidade energética e apresenta quantidades apreciáveis de micronutrientes, principalmente de ferro e potássio, é rica em substâncias antioxidantes como compostos fenólicos, flavonoides, antocianinas e carotenoides. O pré preparo e a cocção dos alimentos podem afetar o teor, a atividade e a biodisponibilidade de nutrientes e antioxidantes, uma vez que podem ser degradados ou lixiviados para a água de cocção. O objetivo desse trabalho foi avaliar a aceitabilidade e a qualidade dos nutrientes, compostos bioativos e mudança de cor da beterraba com diferentes métodos de cocção (vapor, pressão, forno e imersão) e de pré preparo (com casca, sem casca, em fatias). As analises realizadas na beterraba crua e após todos os métodos de cocção foram pH, sólidos solúveis, acidez titulável total, umidade, cinzas, matéria graxa, açúcares, proteína, fibras, minerais, vitamina C total, atividade antioxidante, compostos fenólicos, flavonoides, antocianinas, carotenoides, coloração e análise sensorial. Para todos os resultados, exceto para minerais, foi realizada a análise de variância no delineamento inteiramente ao acaso com esquema fatorial 3x4 com Anova, seguida do teste de Tukey para comparações de médias a 5%. Para as comparações da beterraba in natura com todos os tratamentos foi feito delineamento inteiramente casualizado com 13 tratamentos e 3 repetições. Os diferentes pré preparos e os métodos de cocção interferiram na aceitabilidade e na qualidade nutricional das beterrabas. Em todos os tratamentos houve manutenção da capacidade antioxidante, exceto as fatiadas na pressão. A cocção a vapor de beterrabas inteiras ... / Abstract: The beetroot is a red purplish tuberous root, because has pigments called betalains which are potent antioxidant. This root shows big sensory acceptance, because has lots of sugar, has a low energy density and lots of micronutrients, mainly iron and potassium. It's rich in antioxidants like phenolics, flavonoids, anthocyanins and carotenoids. The pre preparation and cooking of foods can affect the percentage, activity and bioavailability of the nutrients and antioxidant, since they can be degraded and leaching out of the food and into the cooking liquid. The aim of this study was evaluated assess the acceptability and quality of nutrients, bioactive compounds and changing beet color with different cooking methods (steam, pressure, furnace and immersion) and pre preparation (with shell, shelled, sliced). The analyzes were done on raw beets and after all cooking methods were pH, soluble solids, titratable acidity, moisture, ash, fatty matter, sugars, protein, fiber, minerals, vitamin C total antioxidant activity, phenolic compounds, flavonoids, anthocyanins, carotenoids, color and sensory analysis. For all results, 4 except for minerals, analysis of variance was performed in a completely randomized design with a 3x4 factorial design with ANOVA followed by Tukey's test for comparison of means at 5%. For comparisons of fresh beets with all treatments was made completely randomized design with 13 treatments and 3 replications. Different pre preparation and cooking methods interfere in the acceptability and nutritional quality of beet. All treatments were maintained antioxidant capacity, except the sliced in pressure. The steam cooking of whole beets preserved better anthocyanins and carotenoids. The best acceptance in sensory analysis, for females, was of cooked sliced beets steamed and sliced in pressure were less accepted and for males the most accepted were the whole with shells cooked in the pressure ... / Mestre

Orientador: Vera Lucia Borges Isaac / Banca: Pedro Alves da Rocha Filho / Banca: Marcos Antonio Correa / Resumo: A hidrolipodistrofia ginoide (HLDG), popularmente conhecida como "celulite", é uma afecção estética que se apresenta como alterações de relevo na superfície da pele. Além do desconforto estético, pode causar transtornos funcionais e psicossociais. Seu tratamento envolve o uso de recursos eletroterapêuticos, técnicas de massoterapia e também de ativos cosméticos com ação lipolítica, vasoprotetora, anti-inflamatória e estimuladora da microcirculação periférica. Estudos sugerem uma ação lipolítica em constituintes presentes no extrato de folhas de Morus nigra L., no óleo de café verde e com ácido cafeico. Os objetivos deste trabalho foram desenvolver emulsões do tipo O/A e géis hidrofílicos contendo 1% de extrato de folhas de Morus nigra L. ou 1% de óleo de café verde ou 1% de ácido cafeico e, avaliar a estabilidade físico-química dessas formulações e submetê-las à análise sensorial. As formulações foram avaliadas quanto à estabilidade preliminar e acelerada por um período de 90 dias e submetidas a ensaios de centrifugação, pH, densidade, viscosidade, espalhabilidade e comportamento reológico. A análise sensorial foi feita com 100 voluntários, por meio de testes afetivos de aceitação e de preferência. Os resultados obtidos através dos testes de estabilidade físico-química demonstraram que as formulações em emulsão são estáveis do ponto de vista físico-químico, porém a temperatura exerce grande influência na estabilidade físico-química dos géis, principalmente nas formulações contendo óleo de café verde e ácido cafeico. A avaliação sensorial das formulações, tanto em emulsão quanto em gel, demonstraram ótimos desempenhos no teste de aceitação e na avaliação de preferência, obtendo resultados bastante positivos quando comparados aos produtos comerciais... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Gynoide hydrolipodystrophy (HLDG), popularly known as "cellulite", is an aesthetic condition that presents as raised changes on the surface of the skin. In addition to the aesthetic discomfort, it can cause functional and psychosocial disorders. Its treatment involves the use of electrotherapeutic resources, massage techniques and also of cosmetic assets with lipolytic, vasoprotective, anti-inflammatory and peripheral microcirculation stimulating action. Studies suggest a lipolytic action on constituents present in the extract of leaves of Morus nigra L., in green coffee oil and with caffeic acid. The objectives of this work were to develop O / W emulsions and hydrophilic gels containing 1% of extract of leaves of Morus nigra L. or 1% of green coffee oil or 1% of caffeic acid and to evaluate the physicochemical stability of these Formulations and subjecting them to sensory analysis. The formulations were evaluated for preliminary and accelerated stability over a period of 90 days and subjected to centrifugation, pH, density, viscosity, spreadability and rheological behavior. Sensory analysis was performed with 100 volunteers, through affective acceptance and preference tests. The results obtained by physicochemical stability tests showed that the emulsion formulations are stable physicochemical, but the temperature exerts a great influence on the physical-chemical stability of the gels, especially in the formulations containing green coffee oil and Caffeic acid. The sensory evaluation of the formulations, both emulsion and gel, showed excellent performances in the acceptance test and preference evaluation, obtaining very positive results when compared to the commercial products... (Complete abstract click electronic access below) / Mestre

Orientador: Marco Antonio Martin Biaggioni / Coorientador: Flávio Meira Borém / Banca: Rogerio Lopes Vieites / Banca: Reni Saath / Banca: Eder Pedroza Isquierdo / Banca: Rogerio Peres Soratto / Resumo: Objetivou-se no presente trabalho avaliar, ao final do processo de secagem com temperaturas alternadas, a qualidade sensorial, físico-química e fisiológica dos grãos de café processados, secados e armazenados no tempo doze meses. O experimento foi realizado com dois tipos de processamento: via seca e via úmida; e sete métodos de secagem: secagem em terreiro, e secagem mecânica com ar aquecido a 50ºC até o café atingir 30% de teor de água, prosseguindo-se à secagem com ar aquecido a 35ºC até atingir 11% de teor de água; secagem em secadores de camada fixa com ar aquecido a 45ºC até o café atingir 30% de teor de água, prosseguindo-se à secagem com ar aquecido a 35°C até atingir 11% de teor de água; e secagem em secadores de camada fixa com ar aquecido a 40ºC até o café atingir 30% de teor de água, prosseguindo-se à secagem com ar aquecido a 35ºC até atingir 11% de teor de água; secagem em secadores de camada fixa com ar aquecido a 35ºC até o café atingir 30% de teor de água, prosseguindo-se à secagem com ar aquecido a 50°C até atingir 11% de teor de água; secagem em secadores de camada fixa com ar aquecido a 35ºC até o café atingir 30% de teor de água, prosseguindo-se à secagem com ar aquecido a 45°C até atingir 11% de teor de água; secagem em secadores de camada fixa com ar aquecido a 35ºC até o café atingir 30% de teor de água, prosseguindo-se à secagem com ar aquecido a 40°C até atingir 11% de teor de água. O sistema mecânico de secagem utilizado constituiu-se de três secadores de camada fixa, o qual permitiu o controle da temperatura e fluxo de secagem. O local de armazenamento não contemplou controle da atmosfera. Após a aplicação dos tratamentos, os cafés foram degustados segundo o sistema de avaliação proposto pela Associação Americana de Cafés Especiais (SCAA). Além da análise sensorial foram feitas as análises da composição ... / Abstract: The objective of the present work to evaluate, at the end of the drying process with alternating temperatures, sensory quality, physico-chemical and physiological of processed coffee beans, dried and stored in time twelve months. The experiment was conducted with two types of processing: dry and wet; and seven drying methods: drying on ground and mechanical drying with air heated to 50°C until the coffee reaches 30% water content, continuing to the drying air heated to 35°C up to 11% water content; drying fixed bed heated air dryers at 45°C until the coffee reaches 30% water content, continuing to the drying air heated to 35°C until 11% water content; and drying in fixed bed dryer with air heated to 40°C until the coffee reaches 30% water content, continuing to the drying air heated to 35°C until 11% water content; Drying in fixed bed dryer with air heated to 35°C until the coffee reaches 30% water content, continuing to the drying air heated to 50°C until 11% water content; Drying in fixed bed dryer with air heated to 35°C until the coffee reaches 30% water content, continuing to the drying air heated to 45°C until 11% water content; Drying in fixed bed dryer with air heated to 35°C until the coffee reaches 30% water content, continuing to the drying air heated to 40°C until 11% water content. The mechanical drying system used consisted of three fixed bed dryers, which allowed the temperature control and drying stream. The storage area has not taken control of the atmosphere. After the treatments, the coffees were sampled according to the evaluation system proposed by the American Specialty Coffee Association (SCAA). In addition to the sensory analysis were made analyzes of physical and chemical composition, physiological quality and ultrastructural studies of coffee beans. The physico-chemical and physiological analyzes were: fatty ... / Doutor

Memoria para optar al Título Profesional de Ingeniero Agrónomo / El damasco (Prunus armeniaca L.) es un fruto climatérico que presenta una corta vida de Poscosecha debido principalmente a su rápido ablandamiento de pulpa y pérdida de sabor y aroma. Esto hace necesario evaluar variedades alternativas a las actualmente cultivadas, que logren mantener su calidad organoléptica, ser competitivas, abrir nuevos mercados y aumentar las exportaciones como fruta fresca. Para determinar el efecto de la madurez de cosecha y del almacenamiento a baja temperatura sobre la calidad sensorial de los damascos Gold rich, Palsteyn y Canino se realizaron evaluaciones en dos estados de madurez (M1: color de piel verde anaranjado y M2: anaranjado). Las evaluaciones se realizaron sobre fruta recién cosechada y luego de almacenamiento en frío por 20 días a 0°C más un período de maduración a 20°C, hasta alcanzar una firmeza de consumo de aproximadamente de 10 -15 N. En las tres variedades el período de almacenaje en frío causó cambios en los parámetros evaluados al momento de cosecha. Se observó que las variedades presentan distintos tiempos de maduración a 20°C, siendo Gold rich la que muestra la mayor vida útil de anaquel. Canino mostró alta susceptibilidad a hongos. La aceptabilidad se redujo luego del almacenaje en frío disminuyendo los atributos organolépticos en la fruta, obteniendo una mejor calificación aquella fruta no sometida a conservación a baja temperatura. / The apricot (Prunes armeniaca L.) is a climacteric fruit that has a short postharvest life, mainly due to his premature softening pulp and loss of flavor and aroma. Varieties currently grown, how they manage to maintain their organoleptic quality, in order to be competitive, open new markets and increase exports as fresh fruit. To determine the effect of harvest maturity and low temperature storage on the sensory quality of the Gold rich, Canino and Palsteyn apricots, assessments were conducted in two stages of maturity (M1: orange green color and M2: orange color). Evaluations were performed at harvest and after cold storage for 20 days at 0 ° C and a period of maturation at 20 ° C, until reaching a consumer firmly about 10 -15 N, In the three varieties the period of cold storage caused changes in the evaluated parameters at harvest. It was also observed that the varieties have different ripening times at 20 ° C, with Gold rich showing the most shelf life. Canine variety shows a high susceptibility to fungi. Acceptability was reduced after cold storage, with fruit that is not under low-temperature storage receiving a better grade.

Memoria para optar al título profesional de: Ingeniero Agrónomo Mención: Agroindustria / El objetivo de este estudio fue evaluar el efecto de distintas temperaturas de almacenamiento (0, 5 y 8 ºC), sobre la tasa respiratoria y calidad sensorial de germinados de alfalfa (Medicago sativa L.) mínimamente procesados. Estos fueron lavados con agua potable a 5 ºC, secados y envasados en tarrinas de polietileno (PE), posteriormente fueron almacenados durante 6 y 8 días (95% de humedad relativa). Los parámetros medidos fueron: tasa respiratoria, color, sólidos solubles totales, acidez titulable y calidad sensorial. En ambos ensayos se observó una tendencia a la disminución de la tasa respiratoria a lo largo del almacenamiento, para todos los tratamientos. El tratamiento 0 ºC, presentó tasas significativamente más bajas en comparación a los otros dos tratamientos, con valores de 13,9 a 27,6 mg CO2 · kg-1 · h-1 en el ensayo 1 y de 19,2 a 39,8 mg CO2 · kg-1 · h-1 en el ensayo 2. El tratamiento 5 ºC registró tasas entre 23,1 y 45,1 mg CO2 · kg-1 · h-1 y 21,4 a 58,6 mg CO2 · kg-1 · h-1 en el ensayo 1 y 2 respectivamente. El tratamiento 8 ºC, presentó tasas significativamente mayores registrándose rangos entre 30,2 y 47,0 mg CO2 · kg-1 · h-1 en el ensayo 1 y 38,1 a 88,2 mg CO2 · kg-1 · h-1 en el ensayo 2. Con respecto a la evolución del color, en el ensayo 1 el tratamiento 0 ºC presentó menores valores de croma y tono, es decir, se observó un producto menos pardeado, con respecto a los otros tratamientos, registrándose valores promedio de croma en un rango 11,6 a 12,9 y tono entre 94 a 93,4. En el ensayo 2, sólo se observaron menores valores para el parámetro de tono para el mismo tratamiento, registrándose valores promedio entre 93,5 y 92,9. Se observaron aumentos significativos en la acidez a lo largo de los días de almacenamiento para los tres tratamientos, en el ensayo 1. En cuanto a la evolución de la calidad sensorial, se observaron diferencias en el ensayo 1, en los parámetros apariencia e intensidad de color, el tratamiento mejor evaluado fue el almacenado a 8 ºC. En el ensayo 2, el tratamiento 8 ºC fue el mejor evaluado en cuanto a apariencia, en cambio, fue el peor evaluado en cuanto a presencia de olores extraños. / The aim of this study was to evaluate the effect of different storage temperatures (0, 5 and 8 °C) on respiratory rate and sensory quality of alfalfa sprouts (Medicago sativa L.) minimally processed. The sprouts were washed with water at 5 °C, dried and packed in polyethylene (PE) trays, then were stored for 6 and 8 days (95% relative humidity). The parameters measured were: respiratory rate, color, total soluble solids, titratable acidity (TA) and sensory quality. Both trials showed a decrease in respiratory rate during the storage for all treatments. Treatment of 0 °C showed significantly lower rates as compared to the others two treatments with values of 13.9 to 27.6 mg CO2 · kg-1 · h-1 for trial 1 and 19.2 to 39.8 mg CO2 · kg-1 · h-1 for trial 2. Treatment at 5 °C reached 23.1 to 45.1 mg CO2 · kg-1 · h -1 and 21.4 to 58.6 mg CO2 · kg-1 · h-1, during trials 1 and 2 respectively. Treatment at 8 ºC, showed significantly higher rates, recording ranges from 30.2 to 47.0 mg CO2 · kg-1 · h-1 in trial 1 and 38.1 to 88.2 mg CO2 · kg-1 · h-1 in trial 2. Significant increases in the percentage of TA along storage days for the three treatments, in trial 1. Regarding the evolution of sensory quality, differences were observed in trial 1, appearance and intensity parameters of color, were the higher score was at 8 °C, compared to others. In trial 2, treatment at 8 ºC was the best evaluated for appearance, however, was the worst evaluated for the presence of off odour.

Memoria para optar al título profesional de Ingeniero Agrónomo Mención Producción Animal / El presente trabajo tuvo por objetivo determinar el efecto de tres temperaturas (0°, 5°, 8°C) sobre la actividad respiratoria, color y parámetros sensoriales en hojas de berros y rúcula por un periodo de 15 días. La actividad respiratoria se determinó a partir de la medición de muestras gaseosas del espacio cabeza de un frasco de 1 L tras 1,5 horas de cierre, el color fue a través de los parámetros de luminosidad, croma y tono y las propiedades sensoriales según la aceptabilidad, apariencia, color, defectos y turgencia. La actividad respiratoria se midió cada 3 a 4 días, mientras que color y evaluación sensorial cada 6 ú 8 días. La actividad respiratoria disminuyó en todos los tratamientos para ambas especies en estudio. La medición del color indicó una tendencia a la disminución del color verde y aumento del amarillo en relación directa con el incremento de la temperatura. Respecto a los parámetros sensoriales, a 0°C se presentó la menor variación, disminuyendo solo el atributo aceptabilidad. En relación a lo anterior, en las hojas de berros, la menor actividad respiratoria se presentó a 0°C, con un promedio durante el ensayo de 49,1 mg CO2 kg-1 h-1 , superior en 23,2 y 37,1 mg CO2 kg-1 h-1 a lo registrado a temperaturas de 5° y 8°C. Asimismo, en hojas de rúcula, la actividad respiratoria más baja se presentó a 0°C, con un promedio de 21,0 mg CO2 kg-1 h-1 , superior en 26,5 y 38,1 unidades a lo obtenido a 5° y 8°C, respectivamente. Para ambos ensayos, los parámetros de color medidos instrumentalmente y las propiedades sensoriales evidenciaron el término de vida útil al séptimo día a temperaturas de 5° y 8°C, mientras que a 0°C se extendió hasta los 13 días, presentando el menor deterioro y por ende corresponde a la mejor alternativa, entre las estudiadas, para la conservación de hojas de berros y rúcula mínimamente procesada en fresco. / The effect of three storage temperatures (0º, 5º and 8ºC) on respiratory activity, color and sensory parameters of hydroponic watercress (Nasturtium officinale R. Br.) and salad rocket, or arugula, (Eruca sativa Mill.) leaves was studied over a 15-day period. Respiratory activity was measured every 3-4 days and the other parameters every 6-8 days. In both species, respiratory activity decreased in all treatments. Color measurement indicated a tendency to green color decrease and yellow increase in direct relation to temperature increase. With respect to sensory parameters, the least variation occurred at 0ºC, where acceptability was the only attribute that decreased. In watercress leaves, the least respiratory activity occurred at 0ºC with an average of 49.1mg CO2 kg-1 h-1 during the trial, which was 23.2 and 37.1 mg CO2 kg-1 h-1 higher than that recorded at 5º and 8ºC, respectively. Likewise, in salad rocket leaves the lowest respiratory activity took place at 0ºC with an average of 21.0 mg CO2 kg-1 h-1 , which was 26.5 and 38.1 mg CO2 kg-1 h-1 higher than that recorded at 5º and 8ºC, respectively. In both trials, the instrumentally measured color parameter and sensory properties showed shelf life termination on the seventh day at 5º and 8ºC, whereas at 0ºC shelf life extended to 13 days with the least deterioration and therefore this storage temperature appears as the best alternative among those studied here for the preservation of minimally processed fresh watercress and salad rocket leaves.

Memoria para optar al Título Profesional de Ingeniero Agrónomo / El presente estudio tuvo por objetivo evaluar el efecto del tipo de troceado (cascos en mitades, mitades y enteras sin piel), y la temperatura de conservación (5 y 8 °C) sobre la tasa respiratoria y vida útil de manzanas (Malus domestica Borkh) mínimamente procesadas en fresco (MPF) de las variedades: Red Delicious (RD) (proveniente de Colchagua) y Cripps Pink (CP) (proveniente de Cachapoal). La fruta entera se almacenó previamente a 0 °C y 90% de HR en aire, durante 4 y 6 meses, respectivamente. La línea de flujo del mínimo proceso de la fruta consistió en una selección visual, pesaje, lavado por inmersión en agua a 5 ºC y escurrimiento por 5 y 3 min, respectivamente. Seguidamente, los frutos se pelaron, cortaron y descorazonaron manualmente para obtener los diferentes tipos de trozos. Luego, se realizó una segunda inmersión en agua a 5 ºC y un escurrimiento por 5 y 3 min, respectivamente. A continuación la fruta MPF se envasó y se almacenó en aire a 5 y 8 °C y 90% de HR, de acuerdo con los tratamientos correspondientes. Para manzana RD MPF, el período de almacenamiento tuvo una duración de 7 días debido al deterioro de su calidad sensorial, mientras que la manzana CP MPF fue de 9 días sin presentar un marcado deterioro de su calidad general. Durante el almacenamiento se realizaron evaluaciones de tasa respiratoria, firmeza, color, pH, acidez titulable, sólidos solubles totales, apariencia, pardeamiento y textura. En general, para cada variedad de manzana MPF el tipo de troceado y la temperatura de conservación a lo largo del almacenamiento tuvieron un efecto significativo sobre la tasa respiratoria, observándose una respiración significativamente mayor en rebanadas en mitades a 8 °C con respecto de los otros tratamientos. Las determinaciones de firmeza, parámetros de color L y Hab, apariencia y textura, en general, presentaron una disminución constante en sus valores. Además, en general, para los distintos tratamientos los valores de pH, AT y SST variaron dentro de rangos estrechos a lo largo del período de evaluación. Al final del almacenamiento, de acuerdo con los resultados de los jueces evaluadores en los análisis sensoriales, manzana RD MPF tuvo una apariencia, pardeamiento y textura con puntajes promedios de 5,9; 9,1 y 5,5, respectivamente, todos bajo el límite de comercialización. Por su parte, manzanas CP MPF al término del ensayo, tuvo una apariencia con un puntaje promedio de 6,7 y una intensidad de pardeamiento con puntaje de 8,2, ambos bajo el límite de comercialización, excepto la textura que obtuvo una calificación de 8,4. / The objective of this study was to evaluate the effect of cutting format (half slices, halves and peeled wholes) and storage temperatures (5 and 8 °C) on the respiration rate and shelf-life of minimally processed (MP) apple (Malus domestica Borkh): Red Delicious (RD) (from Colchagua) and Cripps Pink (CP) (from Cachapoal) varieties were used. The whole fruits were stored at 0 °C and 90% RH during 4 and 6 months, respectively. The minimal processing consisted on a visual selection, weighing, washing by immersion in water at 5 ºC and draining for 5 and 3 min, respectively. Subsequently, the fruits were manually peeled, cut and cored to obtain the different cutting formats. After cutting, an immersion in water at 5 ºC for 5 min and draining for 3 min were carried out. Then, the MP apples were packaged and stored in air at 5 and 8 °C and 90% RH, according to the treatments. MP Red Delicious apples had a 7-day storage period due to the deterioration in sensory quality. Whereas MP Cripps Pink apples had an 9-day storage period without a noticeable deterioration in overall quality. Respiratory rate, firmness, color, pH, titratable acidity and total soluble solids, appearance, browning and texture were performed throughout the shelf-life of fruit. For each apple variety, both cutting format and storage temperature had a significantly statistical effect on the respiration rate. A significantly greatest respiratory rate from half slices apples at 8 °C in comparison to the other treatments was observed. Firmness, L and Hab color parameters, appearance and texture generally showed a steady decline in their values. Moreover, in generally, for the different treatments, pH, TA and TSS values varied within narrow ranges throughout storage period. At the end of storage, according to the results of sensory judges, MP Red Delicious apples had an appearance, browning and texture with average scores of 5.9; 9.1 and 5.5, respectively, all under the marketing limit. Meanwhile, MP Cripps Pink apples at the end of the experiment had an appearance with an average score of 6.7 and a browning intensity with a score of 8.2, both under the marketing limit, except the texture that received a score of 8.4.

Memoria para optar al título profesional de: Ingeniero Agrónomo Mención Agroindustrias / El objetivo de este estudio fue evaluar el efecto del genotipo y del tipo de envase utilizado sobre las características microbiológicas y sensoriales de arilos de granada mínimamente procesados de variedad „Wonderful‟ y de un clon seleccionado de esta última, „UCHNGD‟. Para ello los frutos enteros se sanitizaron con hipoclorito de sodio (200 mg L-1 ) durante 3 minutos y se conservaron a 6±0,5°C y 90±5% HR durante 103 días. Transcurrido este periodo, los frutos enteros de ambos genotipos fueron nuevamente sanitizados con hipoclorito de sodio (200 mg L-1 ) durante 3 minutos y luego desgranados, los arilos se sanitizaron con hipoclorito de sodio (100 mg L-1 ) durante 30 segundos y se envasaron en dos tipos de envases rígidos con tapa, uno de polipropileno con perforaciones y otro de poliester sin perforaciones, y se almacenaron por un período máximo de 14 días a 5±0,5°C y 90±5% de HR. Se evaluó la tasa respiratoria, concentración de gases en el interior de envases rígidos, color de arilos y de jugo de arilos, sólidos solubles, pH, acidez titulable, pérdida de masa, análisis sensorial y microbiológico los días 7 y 14. El día 3 sólo se midió la tasa respiratoria y concentración de gases directamente desde el interior de los envases rígidos. Luego del procesamiento la tasa respiratoria no registró diferencias significativas entre los días 0 y 14, siendo de 3,0 a 2,6 mL CO2 kg-1 h -1 respectivamente. La concentración de gases se vio influida por el tipo de envase utilizado, siendo significativamente mayor el CO2 (1,3 versus 0,7%) y menor el O2 (19,6 versus 20,3%) en aquellos tratamientos en que se utilizó envases sin perforaciones. El porcentaje de pérdida de masa también registró diferencias significativas entre envase con y sin perforaciones (4,9 y 0,1%, respectivamente el día 14), independiente del genotipo. El color de arilos estuvo determinado por el genotipo más que por el envase, siendo „Wonderful‟ más oscura que „UCH-NGD‟ hasta el final del estudio. En lo que respecta al color del jugo, „UCH-NGD‟ se oscureció más que „Wonderful‟ en el tiempo, así también presentó valores mayores de a* y b*. El porcentaje de sólidos solubles al final del estudio registró diferencias significativas determinadas por el tipo de envase, pero en la práctica éstas fueron irrelevantes (entre 13,4 y 14,1%). El pH y la acidez titulable también presentaron diferencias significativas, siendo en „Wonderful‟ menores los valores de pH (3,5 versus 3,6) y mayores los de acidez (1,1 versus 0,9%) que „UCH-NGD‟. Sensorialmente „Wonderful‟ fue mejor o igualmente calificada que „UCH-NGD‟ en todos los parámetros y días evaluados, y permitiría su comercialización por hasta 14 días, mientras que „UCH-NGD‟ podría comercializarse hasta por 7 días. El análisis microbiológico fue catalogado como aceptable a los 14 días a 5±0,5°C y 90±5% de HR por la legislación chilena para los recuentos de aerobios mesófilos, enterobacterias, Salmonella sp. y Staphylococcus aureus, independiente del genotipo, influenciado levemente por el tipo de envase. / The objective of this study was to evaluate the effect of two genotypes („Wonderful‟ and „UCH-NGD‟) and the type of package on the microbiological and sensorial characteristics of minimally processed pomegranate arils. Whole fruits were sanitized with sodium hypochlorite (200 mg L-1 ) for 3 minutes and stored at 6±0,5°C and 90±5 % RH for 103 days. After this, whole fruits of both genotypes were sanitized with sodium hypochlorite (200 mg L-1 ) for 3 minutes and the arils were removed from the fruits and sanitized with sodium hypochlorite (100 mg L-1 ) for 30 seconds. The arils were packaged on two different rigid packages, with or without perforations. The packages were stored for 14 days at 5±0,5°C and 90±5% RH. Respiration rate, gases concentration, arils and juice color, soluble solids, pH, titirable acidity, weight losses, sensorial and microbiological analysis were evaluated on day 7 and 14. On day 3, only respiration rate and gases concentration were evaluated. After processing, the respiration rate did not show significant differences between days 0 and 14 (3,0 to 2,6 mL CO2 kg-1 h -1 ). The gas concentrations were influenced by the type of rigid packages used; CO2 levels were significantly low (0,7 versus 1,3%) and O2 levels were significantly high (20,3 versus 19,6%) in perforated packages. Weight loss differences were also due to the type of packages (4,9 and 0,1% for perforated and unperforated packages, respectively). The arils color was affected by the genotype rather than the package; „Wonderful‟ color was darker than „UCH-NGD‟. Aril juice color of „UCH-NGD‟ was darker than „Wonderful‟ throughout storage. At the end of the study, soluble solid contents show significant differences according to the package type, nevertheless they were irrelevant into practice (13,4 to 14,1%). Also pH and titrable acidity showed statistic differences. „Wonderful‟ had minor pH (3,5 versus 3,6) and a higher titrable acidity (1,1 versus 0,9) than „UCH-NGD‟. Related with sensory quality, „Wonderful‟ was better or equally qualified than „UCH-NGD‟ in every parameter and in each evaluation day. „Wonderful‟ could be sold for up to 14 days; „UCH-NGD‟ only for up to 7 days. The microbiologic analysis was rated as acceptable for 14 days at 5±0,5°C and 90±5% RH by Chilean law for aerobic mesophilic, enterobacteria, Salmonella sp. and Staphylococcus aureus, independently of the genotype, slightly influenced by the package type.