Master of Science / Food Science Institute / Elizabeth A. Boyle / Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), sensory analysis and purge percentage during 0, 110, 131 and 160 d display at an average 2.65 °C under fluorescent lighting. One preblend × day of display interaction was found for b* values. On display d 0, preblend d 7 was more yellow (P < 0.05) than preblend d 0 and 4; however, no differences (P > 0.05) were found for any preblends on d 110 or 160. On display d 131, preblend d 0 was more (P < 0.05) yellow than preblend d 4 but similar (P > 0.05) to preblend d 7. There was no preblend effect (P > 0.05) on any of the other attributes measured. Display day did not affect (P > 0.05) purge, pH, proximate analysis, WBSF, juiciness, saltiness or off-flavor. For color, a* and saturation index values decreased (P < 0.05) and L* increased (P < 0.05) between d 0 and 110 as well as d 110 and 131, while L*, a*, a*/b* ratio and saturation index values were similar (P > 0.05) from d 131 to 160. Hue angle value decreased from d 0 to 110 but was similar for the remaining display. A reduction (P < 0.05) in a*/b* ratio was shown from d 0 and 110 (average 0.85) to d 131 and 160 (average 0.78). There was a reduction in salt content by 0.43% and an increase in TBARS values by 0.46 mg malonaldehyde/100 g sample from d 0 compared to d 110, 131 and 160 (P < 0.05). Inconsistent differences were found for sensory panel traits bite and flavor intensity and a reduction in mouthfeel coating was found from d 0, 110 and 131 compared to 160 (P < 0.05). Therefore, preblending could be implemented without any detrimental outcome on quality or sensory attributes of skinless smoked sausage; however, as day of display increases product may become lighter, less red and more oxidized.

Introduction ‘Conference’ pear is a climactic autumn pear with unpredictable storage capacity. By studying the storage capacity of the pears, insights can be obtained which can reduce food waste. Aim The aim of this thesis is to study the storability of conference pears in refrigerated temperature against room temperature after longterm storage in modified atmosphere. The study compares conventionally and organically grown pears. Material and methods Organic and conventional Conference pears were studied in refrigerated and room temperature during a three week period. Every other day 5 pears were taken from each test group (organic in cool and room temperature, conventional in cool and room temperature). The pears went through a series of tests which measured weight, color, firmness, brix and pH. As a sensory study, a consensus test was made where pears were assessed by a panel according to predetermined attributes in seven-grade scales. Results The result shows that Conference pears stored at room temperature lost more weight than Conference pears stored in cool during the test period. The pH value dropped for all pear groups while Brix levels decreased for pears stored in cool, but increased for pears stored in room temperature. All pears developed a darker color throughout the test period, both internally and externally. Conventionally grown pears retained it’s green color best in cool storage compared to organically grown peras, but developed a yellow tone instead. All organic pears were perceived to develop a grainier texture and a more brownish color than conventional pears. Conclusion The shelf-life of Conference pears became shorter in room temperature compared to the refrigerated temperature after long-term storage in modified atmosphere. With the exception of the pears starting values, the ripening behavior of organic and conventional pears are similar except that the conventional pears developed a more yellow color over time and the organic pears developed a more brown color instead.

Com o objetivo de avaliar o uso de extratores de soluções do solo no auxílio ao manejo da fertirrigação e no controle da salinidade em solo cultivado com melão rendilhado, conduziu-se um estudo em ambiente protegido na área experimental do Departamento de Engenharia Rural da ESALQ/USP, localizado no município de Piracicaba, SP. Os tratamentos foram compostos da combinação de dois fatores: 6 níveis de salinidade inicial do solo (S1 = 1,0; S2 = 2,0; S3 = 3,0; S4 = 4,0; S5 = 5,0 e S6 = 6,0 dS m-1) e dois manejos de fertirrigação: tradicional e com controle da condutividade elétrica da solução do solo. O delineamento estatístico adotado foi o de blocos casualizados completos com 4 repetições, sendo os fatores estudados arranjados em um esquema fatorial de 6 x 2. A salinização inicial do solo se procedeu por meio da aplicação de soluções salinas preparadas a partir de fertilizantes, sendo que a quantidade de sais a ser adicionada foi determinada tomando por base uma curva de salinização artificial obtida previamente em laboratório. A condutividade elétrica da solução foi medida após o término de cada evento de irrigação, utilizando-se extratores com cápsulas porosas. Os resultados revelam que as produções total e comercial, além do peso médio total dos frutos foram significativamente reduzidos com o incremento dos níveis de salinidade do solo Os efeitos da salinidade do solo sobre a altura e o diâmetro das plantas foram mais severos durante o desenvolvimento vegetativo inicial do que no início da frutificação, o que sugere uma possível adaptação das plantas ao estresse salino ao longo do tempo. Embora não tenha sido possível se detectar diferenças expressivas causadas pelos dois tipos de manejo da fertirrigação no desenvolvimento ou na produção da cultura, o uso dos extratores de solução permitiu auxiliar no manejo da fertirrigação, mantendo os níveis desejados de salinidade da solução do solo ao longo do tempo. / A study was carried out under greenhouse conditions, at the experimental area of the Department of Rural Engineering of "Escola Superior de Agricultura Luiz de Queiroz-USP", Piracicaba, São Paulo State, Brazil, with the aim of evaluating ceramic cup samplers used to facilitate fertirrigation management and soil salinity control on a netmelon crop, was carried out The treatments comsisted of two combination factors: six level of initial soil salinity (S1 = 1.0, S2 = 2.0, S3 = 3.0, S4 = 4.0, S5 = 5.0 and S6 = 6.0 dS m-1) and two fertirrigation managements: the traditional and the control of eletrical conductivity of soil solucion. The statiscal test was in randomized blocks, with four replications, arranged in 6 x 2 factorial design. The initial soil salinity value was obtained by appling saline solutions of fertilizer salts using an artificial soil salinization curve obtained previously in laboratory. The electrical conductivity in soil solucion was measured after each irrigation using ceramic cup samplers. Results showed that both total and marketable fruit yield and total weight per fruit were significantly reduced by increase in soil salinity level. The soil salinity effects on plants height and stem diameter were more severe during early vegetative growth than in the beginning of fruit set. This suggests a possible plant adaptation to saline stress along the time. Although no differences were observed in case fertirrigation management treatments on plants development or yield, however the use of solution extractors helped in fertirrigation management because them permitted to keep soil solution salinity at desired level.

Com o objetivo de avaliar o uso de extratores de soluções do solo no auxílio ao manejo da fertirrigação e no controle da salinidade em solo cultivado com melão rendilhado, conduziu-se um estudo em ambiente protegido na área experimental do Departamento de Engenharia Rural da ESALQ/USP, localizado no município de Piracicaba, SP. Os tratamentos foram compostos da combinação de dois fatores: 6 níveis de salinidade inicial do solo (S1 = 1,0; S2 = 2,0; S3 = 3,0; S4 = 4,0; S5 = 5,0 e S6 = 6,0 dS m-1) e dois manejos de fertirrigação: tradicional e com controle da condutividade elétrica da solução do solo. O delineamento estatístico adotado foi o de blocos casualizados completos com 4 repetições, sendo os fatores estudados arranjados em um esquema fatorial de 6 x 2. A salinização inicial do solo se procedeu por meio da aplicação de soluções salinas preparadas a partir de fertilizantes, sendo que a quantidade de sais a ser adicionada foi determinada tomando por base uma curva de salinização artificial obtida previamente em laboratório. A condutividade elétrica da solução foi medida após o término de cada evento de irrigação, utilizando-se extratores com cápsulas porosas. Os resultados revelam que as produções total e comercial, além do peso médio total dos frutos foram significativamente reduzidos com o incremento dos níveis de salinidade do solo Os efeitos da salinidade do solo sobre a altura e o diâmetro das plantas foram mais severos durante o desenvolvimento vegetativo inicial do que no início da frutificação, o que sugere uma possível adaptação das plantas ao estresse salino ao longo do tempo. Embora não tenha sido possível se detectar diferenças expressivas causadas pelos dois tipos de manejo da fertirrigação no desenvolvimento ou na produção da cultura, o uso dos extratores de solução permitiu auxiliar no manejo da fertirrigação, mantendo os níveis desejados de salinidade da solução do solo ao longo do tempo. / A study was carried out under greenhouse conditions, at the experimental area of the Department of Rural Engineering of “Escola Superior de Agricultura Luiz de Queiroz-USP”, Piracicaba, São Paulo State, Brazil, with the aim of evaluating ceramic cup samplers used to facilitate fertirrigation management and soil salinity control on a netmelon crop, was carried out The treatments comsisted of two combination factors: six level of initial soil salinity (S1 = 1.0, S2 = 2.0, S3 = 3.0, S4 = 4.0, S5 = 5.0 and S6 = 6.0 dS m-1) and two fertirrigation managements: the traditional and the control of eletrical conductivity of soil solucion. The statiscal test was in randomized blocks, with four replications, arranged in 6 x 2 factorial design. The initial soil salinity value was obtained by appling saline solutions of fertilizer salts using an artificial soil salinization curve obtained previously in laboratory. The electrical conductivity in soil solucion was measured after each irrigation using ceramic cup samplers. Results showed that both total and marketable fruit yield and total weight per fruit were significantly reduced by increase in soil salinity level. The soil salinity effects on plants height and stem diameter were more severe during early vegetative growth than in the beginning of fruit set. This suggests a possible plant adaptation to saline stress along the time. Although no differences were observed in case fertirrigation management treatments on plants development or yield, however the use of solution extractors helped in fertirrigation management because them permitted to keep soil solution salinity at desired level.