Minneola tangelos were obtained from different production areas in two seasons (1996: Western Cape and Swaziland, 1997: Western and Eastern Cape), and stored at two different temperature regimes simulating the shipping and storage treatments of fruits for overseas markets to determine if storage regimes have an influence on quality parameters. Samples were taken every two weeks and quality parameters such as fruit shape index, mean rind thickness, % juice, %TSS, and % acid were determined. An experiment to determine weight loss during storage time was done at the same time. Main significant differences across all the parameters were observed between fruits from the different production areas, while fruit shape, % juice, and occurrence of rind breakdown did not differ significantly. In 1996, the weight loss developed in storage only showed a significant difference after 8 weeks in storage. In 1997, there was no clear pattern, but the interaction between producers and storage temperatures differed significantly. Focusing on the producer from the Western Cape, there was a significant difference between storage temperatures, confirming that citrus fruits stored at a higher temperature (11°C) will loose moisture faster than those stored at a lower temperature (4.5°C). Even with the higher moisture loss, there were no differences between the fruit stored at the different temperatures, apart from the difference between the producers indicating that changes in quality of 'Minneola' fruit are mainly determined by the producers and apparently to a lesser extent by storage temperatures of 4.5°C and 11°C. With the high rate of over-maturity developing in storage, it is possible that the fruit might have been stored too long. Therefore, the marketing period for soft citrus types is apparently too long and problems with physiological ageing can be abundant at this storage length. / Dissertation (MSc (Agric) Horticultural Science)--University of Pretoria, 2005. / Plant Production and Soil Science / unrestricted

Submitted by (edna.saturno@ufrpe.br) on 2016-06-15T15:55:46Z No. of bitstreams: 1 Andreza Santos da Costa.pdf: 640841 bytes, checksum: 86ed764bfeb547a2eeeadd160bc62aca (MD5) / Made available in DSpace on 2016-06-15T15:55:47Z (GMT). No. of bitstreams: 1 Andreza Santos da Costa.pdf: 640841 bytes, checksum: 86ed764bfeb547a2eeeadd160bc62aca (MD5) Previous issue date: 2009-02-13 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Postharvest conservation of heliconia cut flowers is an important factor for the success on its commercialization, mainly for export. Inadequate temperatures during shipping and commercialization of tropical cut flowers may accelerate senescence processes and cause chilling injuries, generating symptoms that are not yet identified and described. The objective of this study was to evaluate the physioiogical responses and symptoms of senescence and chilling injury of cut inflorescences of Heliconia bihai cv. Lobster Claw (LC) and cv. Halloween (11W) and to study the effect of five different storage times on flowering stems of Heliconia bihai cv. Lobster Claw (LC) at two temperatures (12 and 19°C). In the first experiment, the variables measured were fresh weight (FW), color of bracts (L*, a* e b*), percentage of absolute integrity of ceil membrane (PAI) and leakage of potassium ion (LPI). The cut inflorescences were evaluatcd at five different intervais after harvested (zero, two, four, six and eight days), stored in refrigerated chamber (RC), at mean temperature (Tm) of 6,5°C and mean relative humidity (RHm) of 85%, and without refrigeration, in conditions of laboratory (CL), at 24°C and RHm of 66%. The low temperature of 6,5°C was used in order to promote chiiiing injury symptoms to the inflorescences. In the second experiment, it was evaluated the maximum storage time of flowering stems of Heliconia bihai cv. Lobster Claw under two different temperatures (12°C and 19°C), compared to laboratory conditions (25°C), for the variables: visual quality (VQ), fresh weight (FW), bract color (BC) and activity of peroxidase enzyme (POD). The visual quality of inflorescences and the fresh weight of ali treatments decreased with time. In both cultivars the senescence symptoms were characterized as dryness of bract tissue and chilling injury symptoms, as dark stains that evolved to a burnt aspect and to necrosed area of tissue. The visual quality of inflorescences decreased with time in both cuitivars. The severity of chilling injury increased with time for both cultivars. There was significant effect of RC and CL treatments for FW in both cultivars. Bract color changed in both cultivars only for the refrigerated treatment. Without refrigeration the bract color changed only for the HW cultivar. Storing the inflorescences at 6,5°C during six and eigth days decreased the values of PAI. For both cultivars the non-refrigerated inflorescences did not present any increase in LPI, however, for refrigerated treatment the LPI increased after the sixth day of storage. Symptoms of chilling injury were observed on the inflorescences stored at 12°C during six and eight days. Color of bracts was affected by the temperature, storage period. For the inflorescences kept in laboratory conditions, the peroxidase activity increased initially and subsequently decreased. Results indicate that for both cultivars storage period and temperature promoted alterations in the physiological responses, which were demonstrated by chilling injury and senescence. The temperature of 12°C is recommended for storage time longer than four days for inflorescences of H. bihai cv. Lobster Claw. Temperature of 19°C is recommended for storage time up to eight days. Peroxidase activity in the refrigerated Heliconia cut flowers did not foliow any standard trend as a function of temperature and storage time. The elevated activity of peroxidase enzyme during the two first days for ali treatments may suggest a reaction to the stress caused by cutting the inflorescences. / As flores tropicais de corte, após a colheita, podem estar sujeitas a temperaturas inadequadas,principalmente durante a comercialização, o que pode acelerar o processo de senescência e causar injúria por frio, cujos sintomas ainda não foram descritos. A conservação pós-colheita adequada das hastes florais de helicônia é importante para o sucesso da comercialização desse produto, sobretudo no tocante à exportação. Este trabalho objetivou avaliar sintomas e respostas fisiológicas da senescência e da injúria por frio em hastes de heliconia bihai cv. Lobster Claw (LC) e cv. Halloween (HW), bem como o efeito do tempo máximo de armazenamento de hastes florais de Heliconia bihai cv. Lobster Claw em duas temperaturas (12 e 19°C) e cinco períodos de armazenamento.No primeiro experimento, foram avaliados a massa fresca (MF), coloração das brácteas, percentagem de integridade absoluta da membrana celular (PIA) e teor de potássio extravasado (TPE) do tecido das brácteas. As avaliações foram realizadas em cinco períodos (zero, dois,quatro,seis e oito dias), com refrigeração(CR) em câmara fria à temperatura média (Tm) de6,5°C e umidade relativa média (URm) de 85%, e sem refrigeração (SR) em ambiente de laboratório com Tm de 24°C e URm de 66%.O uso da temperatura de 6,5°C objetivou provocar sintomas de injúrias por frio nas hastes florais. No segundo experimento foi avaliado o efeito do tempo máximo de armazenamento de hastes florais de Heliconia bihai cv. Lobster Claw em duas temperaturas (12°C e 19°C) e comparadas com a condição de ambiente de laboratório (25°C), por meio da qualidade visual,massa fresca, coloração das inflorescências e atividade da enzima peroxidase.Nas duas cultivares do primeiro experimento, o sintoma de senescência foir caracterizado como ressecamento do tecido das brácteas e o sintoma de injúria por frio como manchas escuras que adquiriram aspecto de queima e posterior necrose. A redução da qualidade visual das inflorescências e da massa fresca das hastes foi progressiva ao longo dos dias em todos os tratamentos.O grau de injúria por frio foi agravado com o aumento do período de armazenamento das inflorescências das duas cultivares. Houve diferença na MF das hastes florais das cultivares LC e HW de ambos os tratamentos SR e CR. Houve alteração da cor das brácteas das inflorescências das duas cultivares mantidas com refrigeração e das inflorescências da cv. HW sem refrigeração. O armazenamento das hastes florais em câmara fria causou uma redução da PIA a partir do sexto dia, que coincidiu com um aumento do TPE. Nas hastes florais mantidas sem refrigeração a PIA só aumentou no oitavo dia e não houve alteração nos valores de TPE. A redução da qualidade visual e da massa fresca has hastes florais da cv. Lobster Claw foi progressiva ao longo do período de avaliação em todos os tratamentos. Foram observados sintomas de injúria por frio nas inflorescências armazenadas em câmara fria a 12°C por seis e oito dias. A cor das brácteas se alterou em função da temperatura, do período de armazenamento. Nas hastes florais mantidas nas condições do ambiente do laboratório, observou-se, inicialmente, uma elevação na atividade da peroxidase e posterior decréscimo.Os resultados permitem afirmar que o período de armazenamento e a temperatura promoveram alterações nas respostas fisiológicas evidenciadas por sintomas de injúria por frio e senescência.A temperatura de 12°C não é indicada para armazenamento de hastes florais de H.bihai cv. Lobster Claw, por mais de quatro dias.A temperatura de 19°C é indicada para o armazenamento d ehastes florais de H.bihai cv. LC por oito dias. Não foi observada uma tendência padrão para a atividade da peroxidase nas hastes florais submetidas à refrigeração, independente da temperatura e do tempo de armazenamento .A elevada atividade da peroxidase, nos dois primeiros dias, nas hastes florais de todos os tratamentos,sugere uma reação ao estresse induzido pelo corte.

Statement of Problem. Resin-based cements have become increasingly more popular for the cementation of prefabricated endodontic dowels due to their superior retention. The manufacturer of Panavia F 2.0 suggests that the product be stored under refrigerated conditions while not in use, however, there is no literature to support such a rationale. It is possible that these storage/use temperature cycling events may have a deleterious effect on the retention of prefabricated endodontic dowels. Purpose. The purpose of this in-vitro study was to investigate the retention of Panavia F 2.0 used to lute prefabricated endodontic dowels after the Panavia F 2.0 system has been kept under different storage conditions. Material and Methods. Sixty-four extracted human central incisors were selected to undergo root canal therapy and dowel retention testing. Four separate Panavia F 2.0 cement systems were placed under 4 different storage conditions for a period of 6 months, until retention testing was initiated. In the first group, the Panavia F 2.0 was stored under the manufacturer's suggested refrigerated conditions, at a constant temperature of 40°F. In the second group, the Panavia F 2.0 was stored under a constant 90°F temperature. In the third group, the Panavia F 2.0 was stored under room temperature conditions of 70°F. The fourth group attempted to mimic clinical usage conditions with the Panavia F 2.0 being cycled from refrigeration at 40°F for 22 hours/day to 2 hours/day of room temperature at 70°F 5 days per week for the duration of the 6-month storage condition period. Results. Stress values were analyzed using 1-way ANOVA. A Tukey's HSD multiple comparison analysis of the dowel retention strengths indicated that the group stored at 90°F resulted in the lowest retention. This group was significantly lower than all other groups' retention strength (p Conclusions. Within the limitations of this study, the storage of Panavia F 2.0 at either room temperature or cycling between refrigeration and room temperature yields similar dowel retention values. However, the storage of Panavia F 2.0 at temperatures of 90°F for prolonged periods causes poor dowel retention. Clinical Implications The results of this study do not support the necessity of storing Panavia F 2.0 under refrigerated conditions between clinical uses, if used within six months. However, the storage of the Panavia F 2.0 cementation system at temperatures of 90°F for prolonged periods will affect dowel retention and is therefore not advisable.

O trabalho teve como objetivos estudar o desempenho de lotes de sementes de ervilha durante o armazenamento e verificar a influência do potencial fisiológico dessas sementes sobre o desempenho das plantas em campo. Foram utilizados dois cultivares de ervilha, Telefone Alta (hábito de crescimento indeterminado) e Itapuã( determinado), cada um representado por quatro lotes armazenados em quatro condições durante 8 meses: a) ambiente não controlado; b) câmara fria e seca, a 10ºC e 30% de umidade relativa do ar; c) câmara seca, a 20ºC e 50% de umidade relativa do ar; d) ambiente controlado (20ºC e 70% de umidade relativa do ar). Foram efetuadas avaliações do potencial fisiológico das sementes e da sanidade no início do armazenamento e com intervalos de 60 dias, durante oito meses. Aos quatro e oito meses de armazenamento foram realizadas avaliações do desenvolvimento vegetativo e da produção, em campo, para verificar a influência do vigor das sementes armazenadas no desempenho das plantas. Verificou-se que o armazenamento das sementes em câmara fria e seca e em câmara seca é eficiente para a conservação da germinação e vigor de sementes de ervilha, cultivares Telefone Alta e Itapuã, durante oito meses. Em relação ao desempenho das plantas em campo, o vigor das sementes afeta a emergência das plântulas e o desenvolvimento inicial de plantas, especialmente em lotes armazenados sob condições menos adequadas de ambiente, devido à acentuada redução do potencial fisiológico. A influência do vigor de sementes de ervilha, no desenvolvimento das plantas e na produção final, somente é verificada quando há redução significativa do estande. A extensão desses efeitos é influenciada pela capacidade de adaptação das plantas ao espaço disponível, característica determinada pelo genótipo e sua interação com o ambiente. / This research was conducted to study the storage potential of pea seed lots, and its relationship with plant field performance. Two pea cultivars, Telefone Alta (undetermined growth habit) and Itapuã (determined growth habit) were used, each represented by four lots stored at different environmental conditions for 8 months, i.e.: a) laboratory non-controlled b) dry and cold chamber at 10ºC and 30% relative humidity, c) dry chamber (20°C and 50% relative humidity), d) controlled environment (20ºC and 70% relative humidity). Evaluations of seed vigor and seed health were performed at the beginning of storage and at 60-day intervals during eight months. After four and eight months storage, plant development and yield were evaluated to verify the effects of seed vigor on plant performance. Results showed that seed storage in dry and cold chamber or in dry chamber is effective to preserve vigor and germination of pea seeds for eight months. Regarding field performance, pea seed vigor affected seedling emergence and initial plant growth, especially in lots stored under less favorable environmental conditions, influenced by decreases in seed physiological potential. It was also found that the effect of pea seed vigor affects plant growth and yield, when significant reduction in seedling emergence occurs. The extent of these effects is influenced by the ability of plant adaptation to the available space, a characteristic determined by the interaction genotype/environmental.

O trabalho teve como objetivos estudar o desempenho de lotes de sementes de ervilha durante o armazenamento e verificar a influência do potencial fisiológico dessas sementes sobre o desempenho das plantas em campo. Foram utilizados dois cultivares de ervilha, Telefone Alta (hábito de crescimento indeterminado) e Itapuã( determinado), cada um representado por quatro lotes armazenados em quatro condições durante 8 meses: a) ambiente não controlado; b) câmara fria e seca, a 10ºC e 30% de umidade relativa do ar; c) câmara seca, a 20ºC e 50% de umidade relativa do ar; d) ambiente controlado (20ºC e 70% de umidade relativa do ar). Foram efetuadas avaliações do potencial fisiológico das sementes e da sanidade no início do armazenamento e com intervalos de 60 dias, durante oito meses. Aos quatro e oito meses de armazenamento foram realizadas avaliações do desenvolvimento vegetativo e da produção, em campo, para verificar a influência do vigor das sementes armazenadas no desempenho das plantas. Verificou-se que o armazenamento das sementes em câmara fria e seca e em câmara seca é eficiente para a conservação da germinação e vigor de sementes de ervilha, cultivares Telefone Alta e Itapuã, durante oito meses. Em relação ao desempenho das plantas em campo, o vigor das sementes afeta a emergência das plântulas e o desenvolvimento inicial de plantas, especialmente em lotes armazenados sob condições menos adequadas de ambiente, devido à acentuada redução do potencial fisiológico. A influência do vigor de sementes de ervilha, no desenvolvimento das plantas e na produção final, somente é verificada quando há redução significativa do estande. A extensão desses efeitos é influenciada pela capacidade de adaptação das plantas ao espaço disponível, característica determinada pelo genótipo e sua interação com o ambiente. / This research was conducted to study the storage potential of pea seed lots, and its relationship with plant field performance. Two pea cultivars, Telefone Alta (undetermined growth habit) and Itapuã (determined growth habit) were used, each represented by four lots stored at different environmental conditions for 8 months, i.e.: a) laboratory non-controlled b) dry and cold chamber at 10ºC and 30% relative humidity, c) dry chamber (20°C and 50% relative humidity), d) controlled environment (20ºC and 70% relative humidity). Evaluations of seed vigor and seed health were performed at the beginning of storage and at 60-day intervals during eight months. After four and eight months storage, plant development and yield were evaluated to verify the effects of seed vigor on plant performance. Results showed that seed storage in dry and cold chamber or in dry chamber is effective to preserve vigor and germination of pea seeds for eight months. Regarding field performance, pea seed vigor affected seedling emergence and initial plant growth, especially in lots stored under less favorable environmental conditions, influenced by decreases in seed physiological potential. It was also found that the effect of pea seed vigor affects plant growth and yield, when significant reduction in seedling emergence occurs. The extent of these effects is influenced by the ability of plant adaptation to the available space, a characteristic determined by the interaction genotype/environmental.

The aim of the diploma thesis was determined the particular fatty characteristics of various vegetable oils in dependence on their storage life and storage conditions. Storage conditions were defined by room temperature and coolroom temperature. The fourteen oils were used for analyses, namely linseed oils, castor oil, grape seed oil, almond oil, olive oil, jojoba oil, avocado oil, apricot kernel oil, corn oil, rice bran oil, macadamia nut oil, soya bean oil, pumpkin seed oil and sunflower oil. All tested oils were supplied by firm M+H, Míča a Harašta s.r.o. The fatty characteristics included the saponification value, the acid value, the iodine value and the thiobarbituric value. The ester values and the percentage glycerol content were counted on the basis of the saponification value and the acid value. Time dependences of all fatty characteristics were figured to graphs and they were compared on various storage conditions. The fatty characteristics indicated lower values in storage of oil samples in coolroom than at laboratory temperature.

Made available in DSpace on 2017-07-10T19:25:12Z (GMT). No. of bitstreams: 1 Jaqueline.pdf: 439172 bytes, checksum: b3b777c73355c6582930e893b870b9af (MD5) Previous issue date: 2012-04-04 / In a scenario where there is increasing production of soybeans, the quality of the storaging process is a factor of increasing concern, which requires the incorporation of technologies and production systems research in seed companies, adopting measures to ensure the viability of the seed during storage. This study aimed to evaluate the quality of seeds of five soybean cultivars recommended for the Western region of Paraná state, in the South of Brazil, after harvesting and during eight months of storage at different conditions (condition of warehouse, and cold 20 °C ± 2) to determine the effects of storage conditions on the seed, vigor loss and the most resistant cultivars. Evaluations were performed at time 0 (harvest), after the seeds were packaged in multiwall paper. Other evaluations were at 0, 60, 120, 180 and 240 days of storage, through the following tests: germination test in the laboratory, cold test, controlled deterioration, accelerated aging and tetrazolium test. The design was completely randomized factorial (5 x 2), five cultivars and two storage conditions, and results were compared statistically by Tukey test at 5% significance level. The results showed that the CD 202 cultivar had the worst performance from the beginning to the end of storage, being less resistant. The cultivar NK 412 113 was affected drastically in the accelerated aging test after 120 days of storage under both conditions. The cultivars maintained their germination in both environment and cold storage conditions until the end of the cold tests and controlled deterioration. Cultivars CD 233RR and CD 215 were the most vigorous until the end of the storaging process, in the cold chamber and starting at 120 days of storage, the vigor of cultivars CD 202, NK 412113 and NK 7059RR decreased, when subjected to accelerated aging test, indicating lower storage potential. Considering that the germination test is valid for six months, it is concluded that all cultivars showed good performance after two months of shelf life, except the CD 202 cultivar, considering the storage time studied, eight months, it can stated that the cooling storage preserved in better conditions the cultivars CD 215 and CD 233RR until the end of the period and there is no difference in vigor of seeds in terms of being conventional or transgenic. / Num cenário com crescente produção de sementes de soja, a qualidade da armazenagem é fator também de preocupação crescente, o que requer incorporação de tecnologias ao sistema de produção e pesquisa nas empresas sementeiras, adotando medidas que garantam a viabilidade da semente durante o armazenamento. Neste contexto, o presente trabalho teve como objetivo avaliar a qualidade de sementes de cinco cultivares de soja recomendadas para a região Oeste do Paraná, após a colheita e durante oito meses de armazenamento sob condição de armazém e de resfriamento a 20°C ± 2 para verificar seu efeito sobre a qualidade das sementes, perda de vigor e quais as cultivares que apresentam maior potencial de armazenamento. As avaliações foram realizadas no tempo 0 (colheita) e após, as sementes foram acondicionadas em embalagem de papel multifoliado. As demais avaliações ocorreram aos 60, 120, 180 e 240 dias de armazenamento, por meio dos seguintes testes: germinação, frio, deterioração controlada, envelhecimento acelerado e tetrazólio. O delineamento foi inteiramente casualizado em esquema fatorial 5 x 2, com cinco cultivares e duas condições de armazenagem. As médias foram comparadas estatisticamente pelo teste de Tukey a 5% de probabilidade. A cultivar CD 202 apresentou o pior desempenho do início ao fim do armazenamento. A cultivar NK 412113 foi afetada pelo teste de envelhecimento acelerado após 120 dias de armazenamento nas duas condições. As cultivares CD 215, NK 412113, CD 233RR e NK 7059RR mantiveram seu vigor tanto na condição ambiente quanto sob resfriamento até o final do armazenamento nos testes de frio e deterioração controlada. As cultivares CD 215 e CD 233RR foram as mais vigorosas, mantendo boa qualidade até o final do armazenamento sob resfriamento; a partir dos 120 dias de armazenamento houve decréscimo do vigor das cultivares CD 202, NK 412113 e NK 7059RR quando submetidas ao teste de envelhecimento acelerado, indicando menor potencial de armazenamento. Levando em conta que o teste de germinação tem validade por seis meses, conclui-se que todas as cultivares apresentaram bom desempenho após dois meses do prazo de validade, exceto a cultivar CD 202. Considerando o tempo de armazenamento estudado, de oito meses, pode-se afirmar que o resfriamento manteve o vigor das cultivares CD 215 e CD 233RR até o final do período. Sementes de soja armazenadas em diferentes condições apresentam comportamento distinto quanto ao vigor após 120 dias de armazenamento e não há diferença no vigor das sementes em relação à convencional ou à transgênica.

Made available in DSpace on 2017-05-12T14:48:37Z (GMT). No. of bitstreams: 1 Jaqueline.pdf: 439172 bytes, checksum: b3b777c73355c6582930e893b870b9af (MD5) Previous issue date: 2012-04-04 / In a scenario where there is increasing production of soybeans, the quality of the storaging process is a factor of increasing concern, which requires the incorporation of technologies and production systems research in seed companies, adopting measures to ensure the viability of the seed during storage. This study aimed to evaluate the quality of seeds of five soybean cultivars recommended for the Western region of Paraná state, in the South of Brazil, after harvesting and during eight months of storage at different conditions (condition of warehouse, and cold 20 °C ± 2) to determine the effects of storage conditions on the seed, vigor loss and the most resistant cultivars. Evaluations were performed at time 0 (harvest), after the seeds were packaged in multiwall paper. Other evaluations were at 0, 60, 120, 180 and 240 days of storage, through the following tests: germination test in the laboratory, cold test, controlled deterioration, accelerated aging and tetrazolium test. The design was completely randomized factorial (5 x 2), five cultivars and two storage conditions, and results were compared statistically by Tukey test at 5% significance level. The results showed that the CD 202 cultivar had the worst performance from the beginning to the end of storage, being less resistant. The cultivar NK 412 113 was affected drastically in the accelerated aging test after 120 days of storage under both conditions. The cultivars maintained their germination in both environment and cold storage conditions until the end of the cold tests and controlled deterioration. Cultivars CD 233RR and CD 215 were the most vigorous until the end of the storaging process, in the cold chamber and starting at 120 days of storage, the vigor of cultivars CD 202, NK 412113 and NK 7059RR decreased, when subjected to accelerated aging test, indicating lower storage potential. Considering that the germination test is valid for six months, it is concluded that all cultivars showed good performance after two months of shelf life, except the CD 202 cultivar, considering the storage time studied, eight months, it can stated that the cooling storage preserved in better conditions the cultivars CD 215 and CD 233RR until the end of the period and there is no difference in vigor of seeds in terms of being conventional or transgenic. / Num cenário com crescente produção de sementes de soja, a qualidade da armazenagem é fator também de preocupação crescente, o que requer incorporação de tecnologias ao sistema de produção e pesquisa nas empresas sementeiras, adotando medidas que garantam a viabilidade da semente durante o armazenamento. Neste contexto, o presente trabalho teve como objetivo avaliar a qualidade de sementes de cinco cultivares de soja recomendadas para a região Oeste do Paraná, após a colheita e durante oito meses de armazenamento sob condição de armazém e de resfriamento a 20°C ± 2 para verificar seu efeito sobre a qualidade das sementes, perda de vigor e quais as cultivares que apresentam maior potencial de armazenamento. As avaliações foram realizadas no tempo 0 (colheita) e após, as sementes foram acondicionadas em embalagem de papel multifoliado. As demais avaliações ocorreram aos 60, 120, 180 e 240 dias de armazenamento, por meio dos seguintes testes: germinação, frio, deterioração controlada, envelhecimento acelerado e tetrazólio. O delineamento foi inteiramente casualizado em esquema fatorial 5 x 2, com cinco cultivares e duas condições de armazenagem. As médias foram comparadas estatisticamente pelo teste de Tukey a 5% de probabilidade. A cultivar CD 202 apresentou o pior desempenho do início ao fim do armazenamento. A cultivar NK 412113 foi afetada pelo teste de envelhecimento acelerado após 120 dias de armazenamento nas duas condições. As cultivares CD 215, NK 412113, CD 233RR e NK 7059RR mantiveram seu vigor tanto na condição ambiente quanto sob resfriamento até o final do armazenamento nos testes de frio e deterioração controlada. As cultivares CD 215 e CD 233RR foram as mais vigorosas, mantendo boa qualidade até o final do armazenamento sob resfriamento; a partir dos 120 dias de armazenamento houve decréscimo do vigor das cultivares CD 202, NK 412113 e NK 7059RR quando submetidas ao teste de envelhecimento acelerado, indicando menor potencial de armazenamento. Levando em conta que o teste de germinação tem validade por seis meses, conclui-se que todas as cultivares apresentaram bom desempenho após dois meses do prazo de validade, exceto a cultivar CD 202. Considerando o tempo de armazenamento estudado, de oito meses, pode-se afirmar que o resfriamento manteve o vigor das cultivares CD 215 e CD 233RR até o final do período. Sementes de soja armazenadas em diferentes condições apresentam comportamento distinto quanto ao vigor após 120 dias de armazenamento e não há diferença no vigor das sementes em relação à convencional ou à transgênica.

Flaxseed is an excellent source of bioactive compounds, alpha-linolenic acid (ALA) and secoisolariciresinol diglucoside (SDG), which when added to food products enhance their functionality. However, when flaxseed is added to foods, overall acceptability and sensory properties can be affected, which may negatively affect the role of functional food in providing health benefits. This study was designed to determine the effects of adding milled flaxseeds (20g or 30g) and storage (1 month and 6 months) at - 200C in banana and cinnamon muffins on the sensory properties of muffins using both consumer acceptability evaluation and descriptive analysis, physical and chemical measurements, and ALA and SDG concentrations. Results were correlated using partial least square (PLS) to provide an explicit demonstration of association between overall acceptability of muffins and results from various measurements conducted. It was revealed that the addition of flaxseed reduced overall acceptability due to the enhancement of flax aroma and flavor, oil aroma and flavor, sour aroma and taste, brown color, and firmness., while storage had no impact. The negative influence of these sensory attributes was addressed by the addition of flavorings. Cinnamon flavoring reduced the presence of oil aroma and flavor, and sour aroma and taste while firmness decreased when pureed banana was added. But the intensities of flax aroma and flavor, and brown color were still pronounced in muffins even after the addition of the two flavorings. ALA and SDG concentrations were markedly increased in muffins when flaxseed was added. Storage did not significantly affect the levels of ALA in all muffins but prolonged storage increased SDG level, which can be associated with its role in enhancing extraction proficiency of SDG from the muffin matrix. Although results revealed that acceptability of muffins was significantly higher among clinical trial participants, the mean liking values had moderate deviation between consumers and clinical trial participants. This indicated that muffins fortified with flaxseeds can be acceptable by consumers with diverse wants. / May 2016

Tesis por compendio / [ES] La industria alimentaria ha mostrado un enorme interés por desarrollar nuevos productos a base de fruta con el fin de satisfacer la demanda saludable y sostenible de productos alimentarios de los consumidores. En este sentido, un puré de naranja liofilizado podría representar una opción viable. La liofilización del puré da lugar a una torta que puede consumirse directamente como snack, o puede triturarse para obtener un polvo que puede utilizarse para una amplia gama de aplicaciones. Una optimización adecuada de las condiciones de liofilización podría ayudar a reducir su duración sin afectar a las características del producto final. Sin embargo, los alimentos deshidratados pueden presentar problemas de colapso estructural relacionados con su baja temperatura de transición vítrea. En este sentido, una técnica frecuente para la estabilización de estos productos deshidratados es la incorporación de biopolímeros de alto peso molecular. El objetivo de esta Tesis ha sido el diseño del proceso de liofilización para la obtención de un snack de naranja. Para ello se ha estudiado la influencia de diferentes combinaciones de biopolímeros en la estabilidad física del puré de naranja liofilizado (snack de naranja) y en la bioaccesibilidad in vitro de sus compuestos bioactivos. Asimismo, se ha evaluado su efecto en las propiedades de flujo en aire y de rehidratación del polvo de naranja. Se ha trabajado con diferentes combinaciones de goma Arábiga, maltodextrina, almidón sustituido por grupos octenil succínico, almidón nativo de maíz, fibras de guisante y de bambú. Los resultados mostraron la necesidad de incorporar estos biopolímeros para aumentar la actividad de agua crítica y el contenido de agua crítico para la transición vítrea, el cual se ha relacionado con la pérdida de la textura del snack. Si bien ninguna de las mezclas de biopolímeros fue mejor que las otras en higroscopicidad, carácter anti-plastificante, color y propiedades mecánicas del snack, la mezcla GA con FB fue la que mejoró la bioaccesibilidad de la vitamina C (VC) y de los compuestos fenólicos totales (TP). Además, esta misma combinación fue la que ofreció uno de los tiempos de mojado más cortos y una menor viscosidad del producto rehidratado, deseado para un producto tipo zumo. Por otra parte, se ha estudiado el impacto de las condiciones de liofilización en el consumo de energía del proceso y en la calidad del snack formulado con GA y FB. Las variables del proceso consideradas han sido la velocidad de congelación (convencional y abatidor), la temperatura de bandeja (30, 40, 50 ºC) y presión de trabajo (5, 100 Pa) durante el secado. Menor presión y mayor temperatura promovieron un ligero mayor secado de las muestras, obteniendo un producto más crujiente, con un color amarillo menos intenso, mejor preservación de VC y ß-caroteno (BC), y una reducción significativa, de hasta un 75%, en el consumo de energía total durante el secado, debido a la reducción del tiempo del proceso. La velocidad de congelación no tuvo impacto significativo sobre ninguna de las propiedades evaluadas. Por tanto, las condiciones recomendadas para el secado por liofilización son 5 Pa de presión y 50 ºC como temperatura de bandeja. Por último, se evaluó la estabilidad física y de los compuestos bioactivos y actividad antioxidante del snack almacenado en bolsas zip, a 4 y 20 ºC, durante 6 meses, simulando condiciones domésticas de almacenamiento. Como resultado, la muestra ganó cierta humedad, con la consecuente pérdida en porosidad y carácter crujiente a partir de los 2 meses. Asimismo, la luminosidad del snack almacenado a 20 ºC disminuyó pasados 2 meses, probablemente debido a las reacciones de pardeamiento, que incluyen la degradación de la VC (20%). BC sufrió una gran disminución, desde el inicio del almacenamiento y más cuanto mayor fue la temperatura. Por lo tanto, para este producto se recomienda un almacenamiento en refrigeración para una mejor preservación de los compuestos bioactivos. / [CA] La indústria alimentària ha mostrat un enorme interés per desenvolupar nous productes a base de fruita amb la finalitat de satisfer la demanda saludable i sostenible de productes alimentaris dels consumidors. En aquest sentit, un puré de taronja liofilitzat podria representar una opció viable. La liofilització del puré dona lloc a una coca que pot consumir-se directament com a snack, o pot triturar-se per a obtindre una pols que pot utilitzar-se per a una àmplia gamma d'aplicacions. Una optimització adequada de les condicions de liofilització podria ajudar a reduir la seua duració sense afectar les característiques del producte final. No obstant això, els aliments deshidratats poden presentar problemes de col·lapse estructural relacionats amb la seua baixa temperatura de transició vítria. En aquest sentit, una tècnica freqüent per a l'estabilització d'aquests productes deshidratats és la incorporació de biopolímers d'alt pes molecular. L'objectiu d'aquesta Tesi ha sigut el disseny del procés de liofilització per a l'obtenció d'un snack de taronja. Per a això s'ha estudiat la influència de diferents combinacions de biopolímers en l'estabilitat física del puré de taronja liofilitzat (snack de taronja) i en la bioaccessibilitat in vitro dels seus compostos bioactius. Així mateix, s'ha avaluat el seu efecte en les propietats de flux en aire i de rehidratació de la pols de taronja. S'ha treballat amb diferents combinacions de goma Aràbiga, maltodextrina, midó substituït per grups octenil succínic, midó natiu de dacsa, fibres de pésol i de bambú. Els resultats van mostrar la necessitat d'incorporar aquests biopolímers per a augmentar l'activitat d'aigua crítica i el contingut d'aigua crític per a la transició vítria, el qual s'ha relacionat amb la pèrdua de la textura del snack. Si bé cap de les mescles de biopolímers va ser millor que les altres en higroscopicitat, caràcter anti-plastificant, color i propietats mecàniques del snack, la mescla GA amb FB va ser la que va millorar la bioaccessibilitat de la vitamina C (VC) i dels compostos fenòlics totals (TP). A més, aquesta mateixa combinació va ser la que va oferir un dels temps de mullat més curts i una menor viscositat del producte rehidratat, desitjat per a un producte tipus suc. D'altra banda, s'ha estudiat l'impacte de les condicions de liofilització en el consum d'energia del procés i en la qualitat del snack formulat amb GA i FB. Les variables del procés considerades han sigut la velocitat de congelació (convencional i abatedor), la temperatura de safata (30, 40, 50 °C) i pressió de treball (5, 100 Pa) durant l'assecat. Menor pressió i major temperatura van promoure un lleuger major assecat de les mostres, obtenint un producte més cruixent, amb un color groc menys intens, millor preservació de VC i ß-caroté (BC), i una reducció significativa, de fins a un 75%, en el consum d'energia total durant l'assecat, a causa de la reducció del temps del procés. La velocitat de congelació no va tindre impacte significatiu sobre cap de les propietats avaluades. Per tant, les condicions recomanades per a l'assecat per liofilització són 5 Pa de pressió i 50 °C com a temperatura de safata. Finalment, es va avaluar l'estabilitat física i dels compostos bioactius i activitat antioxidant del snack emmagatzemat en bosses zip, a 4 i 20 °C, durant 6 mesos, simulant condicions domèstiques d'emmagatzematge. Com a resultat, la mostra va guanyar una certa humitat, amb la conseqüent pèrdua en porositat i caràcter cruixent a partir dels 2 mesos. Així mateix, la lluminositat del snack emmagatzemat a 20 °C va disminuir passats 2 mesos, probablement a causa de les reaccions de enfosquiment, que inclouen la degradació de la VC (20%). BC va patir una gran disminució, des de l'inici de l'emmagatzematge i més com més gran va ser la temperatura. Per tant, per a aquest producte es recomana un emmagatzematge en refrigeració per a una millor preservació dels compostos bioactius. / [EN] Food industries have showed a huge interest in developing new fruit-based products to satisfy the healthy and sustainable demand of food products by consumers. In this sense, offering a freeze-dried orange puree could represent a feasible option. Freeze-drying the puree results in a cake that can be consumed directly as a snack, or it can be crushed to obtain a powder that can be used for a wide range of applications. A suitable optimisation of the freeze-drying conditions could help to reduce its duration without affecting the characteristics of the final product. However, dehydrated foods may present problems of structural collapse related to its low glass transition temperature. In this sense, an approach for the stabilisation of dehydrated products is the incorporation of high molecular weight biopolymers. The aim of this Thesis has been the design of the freeze-drying process to obtain an orange snack. The influence of different combinations of biopolymers on the physical stability of the freeze-dried orange puree (orange snack) and on the in vitro bioaccessibility of its bioactive compounds has been studied. Their effect on the air flow and rehydration properties of an orange powder obtained after crushing the snack has also been evaluated. Different combinations of gum Arabic, maltodextrin, starch substituted with octenyl succinic groups, native corn starch, pea and bamboo fibres were used. The results showed the need to incorporate these biopolymers to increase the critical water activity and the critical water content for the glass transition, which has been related to the loss of snack texture. Although none of the biopolymer combinations was better than the others in terms of hygroscopicity, anti-plasticising character, colour, and mechanical properties of the snack, the GA mixed with FB was the one that improved the bioaccessibility of vitamin C (VC) and total phenolic compounds (TP). This same combination offered the shortest wetting times and a lower viscosity of the rehydrated product, which is desirable for a juice-type product. Also, the impact of the freeze-drying conditions on the energy consumption of the process and on the quality of the snack formulated with GA and FB has been studied. The process variables considered were freezing rate (conventional and blast freezer), shelf temperature (30, 40, 50 ºC) and working pressure (5, 100 Pa) during drying. Lower pressure and higher temperature promoted a slightly higher drying of the samples, which resulted in a crispier product, as well as a less intense yellow colour. However, at the sensory level, there was no significant preference for any of the samples processed under the different conditions studied. In addition, VC and ß-carotene (BC) were better preserved under these conditions, conditions which significantly reduced, up to 75%, the total energy consumption during drying, due to the reduction of the process time. The freezing rate had no significant impact on any of the properties evaluated. Therefore, the recommended conditions for freeze-drying to maximise the preservation of bioactive compounds, with a lower energy consumption, while providing a snack perceived as a crispy product by consumers, are 5 Pa pressure and 50 ºC as shelf temperature. Finally, the physical stability and the stability of bioactive compounds and antioxidant activity of the snack stored in zip bags at 4 and 20 ºC for 6 months, simulating domestic storage conditions, was evaluated. As a result, a certain moisture gain of the sample was observed, with a consequent loss in porosity and crispness after 2 months. Also, the luminosity of the snack stored at 20°C decreased after 2 months, probably due to browning reactions, including degradation of VC (20%). BC suffered a large decrease, from the beginning of storage and more so the higher the temperature. Therefore, refrigerated storage is recommended for better preservation of the bioactive compounds of this product. / Silva Espinoza, MA. (2021). Design of the process of obtaining a freeze-dried orange puree. Formulation, freeze-drying variables, and storage conditions [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/170354 / TESIS / Compendio