Thesis (Ph. D.)--University of Wisconsin--Madison, 1960. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--West Virginia University, 2008. / Title from document title page. Document formatted into pages; contains vi, 98 p. : col. ill., col. maps. Includes abstract. Includes bibliographical references (p. 81-84).

In this study, the efficiency of high-pressure treatment (HHP, 250 - 450 MPa) with the combination of heat treatment (20 - 70oC) on peroxidase (POD) and lipoxygenase (LOX) inactivation in green beans, green peas and carrots was investigated for blanching purposes. Two steps treatments were also performed by pressurization at 250 MPa at 20&deg / C for 15- 60 min and then by water blanching at 40-70&deg / C. For green beans, 25 % residual activity was obtained by water blanching at 50&deg / C for 15 min after the pressurization at 250 MPa for 60 min. The enzyme inactivation in green peas was 78 % with water blanching at 50oC for 30 min after holding at 250 MPa for 60 min. When the carrots were water blanched at 50&deg / C for 30 min after HHP treatment at 250 MPa for 15min, 13 % residual activity was obtained. During the experiments, the stability gain or the activation of latent form of the enzymes were observed prior to inactivation. For carrots, LOX activity could not be measured. For green beans, 22 % LOX inactivation was obtained by holding at 250 MPa for 15 min and then by water blanching at 40&deg / C for 5 min. For green peas, the multiple treatment of 250 MPa for 30 min and water blanching at 50&deg / C for 30 min provided 70% inactivation. To obtain the enzyme inactivation higher than 90 % for blanching purposes, the pressure applied must be increased. Key words: high hydrostatic pressure, green bean, green pea, carrot, blanching, peroxidase, lipoxygenase

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No. of bitstreams: 1 ChristianeNGSO_DISSERT.pdf: 1139473 bytes, checksum: 48a32aaf5ee4fdeb90ab8e38a6495a3c (MD5) Previous issue date: 2016-04-29 / This work aims to select cowpea genotypes, green grain, which they must have characteristics that meet local consumer demands, as their agronomic performance, quality and genetic diversity. Two trials using cowpea genotypes were conducted in two seasons of 2014 at the Federal Rural University of Semi-Arid (UFERSA) in the city of Mossoro-RN. The experimental was arranged in a randomized block design with 23 genotypes e 4 replications, being twenty genotypes from Embrapa Meio-Norte and three local witnesses. The characteristics evaluated were: lodging, Number of Grains per Pod, Length of Green Pods, Mass of Green Pods, Plant Size, Number of Days to start Flowering, Number of Days for the Maturing of green pod, Green Grain Mass, Green Pod Productivity, Green Grain productivity, Grain Index; as well as the physical and chemical analysis: Soluble Solids, hydrogen potential, Chlorophyll Total, Carotenoids and Total Protein. From the mixed model methodology (REML / BLUP), by which it was made the joint analysis of the two seasons could be estimated the variance components and genetic parameters, in addition to the contribution to the genetic diversity of each feature evaluated. The MNC05-835B-15 genotypes, MNC05-841B-49 and to cultivate BRS Chiquichique had better values for the yield of green pods at both times of the experiment. For the Green Grain Productivity, the genotypes that had better performances were MNC00-595F-2, MNC-595F-27 MNC05-835B-15 and BRS Chiquichique. The MNC99-510F-16-1 and MNC02-701F-2 genotypes have better averages for the quality of Total Protein, and the best average to cultivate the EverGreen-EC-1. The MNC02-701F-2 genotypes, MNC05-841B-49, MNC05-847B-123, BRS-Aracê showed the best results in relation to the characters Soluble Solids, Total Chlorophyll and Carotenoids Total. Through UPGMA it was generated four distinct groups among the 23 genotypes of genetic dissimilarity. The variables Grain Number, Mass of Green Pods, Grains Index and Soluble Solids were those that most contributed to the diversity of genotypes / O trabalho visa selecionar genótipos de feijão-caupi, para grãos verdes, que tenham características que atendam às exigências do consumidor local, quanto ao seu desempenho agronômico, qualidade e diversidade genética. Foram conduzidos dois ensaios utilizando genótipos de feijão-caupi em duas épocas do ano de 2014 na Horta Experimental do Departamento de Ciências Vegetais da Universidade Federal Rural do Semi-Árido (UFERSA), na cidade de Mossoró-RN. O delineamento experimental utilizado foi o de blocos ao acaso com 23 genótipos e 4 repetições, sendo vinte genótipos provenientes da Embrapa Meio-Norte e três testemunhas locais. As características avaliadas foram: Acamamento, Número de Grãos por Vagem, Comprimento de Vagens Verdes, Massa de Vagens Verdes, Porte de Planta, Número de Dias para início de Floração, Número de Dias para a Maturação da vagem verde, Massa de Grãos Verdes, Produtividade de Vagem Verde, Produtividade de Grãos Verdes, Índice de Grãos; bem como as análises físico-químicas: Sólidos Solúveis, potencial Hidrogeniônico, Clorofila Total, Carotenoides e Proteína Total. A partir da metodologia modelos mistos (REML/BLUP), através da qual foi feita a análise conjunta das duas épocas, puderam ser estimados os componentes de variância e os parâmetros genéticos, além da contribuição relativa para a diversidade genética de cada caráter avaliado. Os genótipos MNC05-835B-15, MNC05-841B-49 e a cultivar BRS Xiquexique tiveram melhores valores para a produtividade de vagens verdes nas duas épocas do experimento. Para a Produtividade de Grãos Verdes, os genótipos que obtiveram melhores desempenhos foram MNC00-595F-2, MNC-595F-27, MNC05-835B-15 e a cultivar BRS Xiquexique. Os genótipos MNC99-510F-16-1 e MNC02-701F-2 deram melhores médias para o caráter de qualidade Proteína Total, sendo a cultivar de melhor média a Sempre-Verde-CE-1. Os genótipos MNC02-701F-2, MNC05-841B-49, MNC05-847B-123, BRS-Aracê apresentaram os melhores resultados em relação aos caracteres Sólidos Solúveis, Clorofila Total e Carotenoides Totais. Através do agrupamento UPGMA, foram gerados quatro grupos distintos entre os 23 genótipos avaliados de dissimilaridade genética. As variáveis Número de Grãos, Massa de Vagens Verdes, Índice de Grãos e Sólidos Solúveis foram as que mais contribuíram para a diversidade dos genótipos avaliados / 2016-11-28

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Wild mustard (Brassica spp.) is used as an edible wild leafy vegetable by indigenous people in South Africa. The potential of wild leafy vegetables in agriculture is not well understood, because there is generally no agronomic research on their production practices. The objective of this study was to examine the performance of three wild mustard species (herein referred to as I, K and M) over four cropping seasons in an intercropping system with green beans (Phaseolus vulgaris L. cv. Imbali). The crops were grown with and without organic fertiliser under dryland conditions at two sites (The University of KwaZulu-Natal Research Farm, Ukulinga and in a rural area of Umbumbulu, KwaZulu-Natal within the farmers' locality) during autumn, winter, spring and summer of 2004 to 2005. Plant development (leaf number, plant height and fresh biomass) during the first six weeks after sowing and seed yield were used to determine agronomic performance of each species. Nutrient status of the rhizosphere soil was determined at 42 days after sowing for each species to determine what effect growing the species would have on mineral availability. Wild mustard production significantly (P < 0.01) performed better at Ukulinga than Umbumbulu. Polyculture was beneficial for wild mustard leaf accumulation and green bean production as determined by land equivalent ratios greater than one for all species combinations, regardless of fertiliser application. Cool environmental conditions occurring in autumn and spring were more favourable (P < 0.05) for wild mustard and green bean biomass accumulation than summer and winter conditions. However, wild mustard seed yield was highest in winter compared with autumn and spring, and there was no measurable seed production in summer. Soil analysis results at 42 days after sowing showed an increase in P, K, Cu and Mg in the rhizosphere of wild mustard without organic fertiliser. Polyculture improved Zn, Cu, Mn and K in wild mustard leaf tissue. It is concluded that wild mustard can be grown as a leafy vegetable throughout the year, but it requires cool environmental conditions to enhance seed yield. Species M significantly yielded better biomass and seeds than species I and K during all the seasons. However, species K performed the least in all aspects. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2005.

Made available in DSpace on 2014-12-17T15:01:54Z (GMT). No. of bitstreams: 1 PriscilaVDMQ_TESE.pdf: 3706825 bytes, checksum: a3b44c4a57772c9356ce81d22bdb9174 (MD5) Previous issue date: 2012-03-19 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico / The green bean has organoleptic and nutritional characteristics that make it an important food source in tropical regions such as the Northeast of Brazil. It is a cheap source of protein and important for nutrition of rural population contributing significantly in subsistence farming of the families from Brazil s northeast. It is consumed in entire region and together with the dry meat and other products composes the menu of typical restaurants, being characterized as an important product for economy of Northeast. The green bean is consumed freshly harvested and has short cycle, being characterized as a very perishable food, which hampers your market. The drying method is an alternative to increase the lifetime and provide a reduction volume of this product making easier your transportation and storage. However is necessary to search ways of drying which keep the product quality not only from the nutritional standpoint but also organoleptic. Some characteristics may change with the drying process such as the coloring, the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure of the grains to high temperature minimizes the effects related with the product quality loss. Among the techniques used to reduce the drying time and improve some characteristics of the product, stands out the osmotic dehydration, widely used in combined processes such as the pretreatment in drying food. Currently the use of the microwaves has been considered an alternative for drying food. The microwave energy generates heat inside of materials processed and the heating is practically instantaneous, resulting in shorter processing times and product quality higher to that obtained by conventional methods. Considering the importance of the green beans for the Northeast region, the wastefulness of production due to seasonality of the crop and your high perishability, the proposal of this thesis is the study of drying grain by microwaves with and without osmotic pretreatment, focusing on the search of conditions of processes which favor the rehydration of the product preserving your organoleptic characteristics. Based on the analysis of the results of osmotic dehydration and dielectric properties was defined the operating condition to be used in pretreatment of the green bean, with osmotic concentration in saline solution containing 12,5% of sodium chloride, at 40?C for 20 minutes. The drying of green bean by microwave was performed with and without osmotic pretreatment on the optimized condition. The osmotic predehydration favored the additional drying, reducing the process time. The rehydration of dehydrated green bean with and without osmotic pretreatment was accomplished in different temperature conditions and immersion time according to a factorial design 22, with 3 repetitions at the central point. According to results the better condition was obtained with the osmotically pretreated bean and rehydrated at a temperature of 60?C for 90 minutes. Sensory analysis was performed comparing the sample of the green bean in natura and rehydrated in optimized conditions, with and without osmotic pretreatment. All samples showed a good acceptance rate regarding the analyzed attributes (appearance, texture, color, odor and taste), with all values above 70%. Is possible conclude that the drying of green bean by microwave with osmotic pretreatment is feasible both in respect to technical aspects and rehydration rates and sensory quality of the product / O feij?o verde apresenta caracter?sticas organol?pticas e nutricionais que fazem dele uma importante fonte aliment?cia em regi?es de clima tropical como o Nordeste do Brasil. ? uma fonte de prote?na barata e importante para a nutri??o da popula??o rural contribuindo significativamente na agricultura de subsist?ncia das fam?lias nordestinas. ? consumido em toda a regi?o e comp?e junto com a carne de sol e outros produtos o card?pio dos restaurantes t?picos, caracterizando-se assim como um produto importante para a economia da Nordeste. O feij?o verde ? consumido rec?m-colhido e apresenta ciclo curto, sendo caracterizado como um alimento de alta perecibilidade, o que dificulta a sua comercializa??o. A secagem desse produto se caracteriza como uma alternativa para o aumento da vida ?til deste alimento, al?m de proporcionar uma redu??o de volume facilitando seu manuseio no transporte e armazenagem. Todavia necess?rio se faz buscar formas de secagem que preservem a qualidade do produto n?o s? sobre o ponto de vista nutricional como organol?ptico. Dentre as caracter?sticas que se alteram com o processo de secagem, destacam-se a colora??o, a capacidade de reidrata??o e o tempo de cozimento dos gr?os. A diminui??o do tempo de secagem, ou de exposi??o dos gr?os a elevadas temperaturas minimizam os efeitos relacionados com a perda de qualidade do produto. .Dentre as t?cnicas empregadas para minimizar o tempo de secagem e melhorar algumas caracter?sticas do produto, destaca-se a desidrata??o osm?tica, muito utilizada em processos combinados como pr?-tratamento na secagem dos alimentos. Atualmente a utiliza??o do micro-ondas tem sido apontada como uma alternativa para a secagem de alimentos. A energia de micro-ondas gera calor no interior dos materiais processados e o aquecimento ? praticamente instant?neo, o que resulta em tempos de processamento mais curtos e qualidade do produto superior ? obtida pelos m?todos convencionais. Considerando a import?ncia do feij?o verde para a regi?o Nordeste, o desperd?cio da produ??o devido a sazonalidade da safra e sua alta perecibilidade, foi proposto nesta tese o estudo da secagem dos gr?os em micro-ondas com e sem pr?-tratamento osm?tico, tendo como foco principal a busca das condi??es de processo que favore?am a reidrata??o do produto, com preserva??o de suas caracter?sticas organol?pticas. A partir da an?lise dos resultados da desidrata??o osm?tica e propriedades diel?tricas foi definida a condi??o operacional a ser utilizada no pr?-tratamento do feij?o verde, com concentra??o osm?tica em solu??o salina contendo 12,5% de cloreto de s?dio, a 400C por 20 minutos. A secagem do feij?o verde por micro-ondas foi realizada sem e com pr?-tratamento osm?tico na condi??o otimizada. A pr?-desidrata??o osm?tica favoreceu a secagem complementar, reduzindo o tempo de processo. A reidrata??o do feij?o verde desidratado com e sem pr?-tratamento osm?tico foi realizada em diferentes condi??es de temperatura e tempo de imers?o de acordo com um planejamento fatorial 22, com 3 repeti??es no ponto central . De acordo com os resultados a melhor condi??o, foi obtida com o feij?o pr?-tratado osmoticamente e reidratado a uma temperatura de 600C por 90 minutos. Realizou-se a an?lise sensorial comparando-se as amostra de feij?o verde in natura e reidratado nas condi??es otimizadas, com e sem pr?-tratamento osm?tico. Todas as amostras apresentaram um bom ?ndice de aceita??o referente aos atributos analisados (apar?ncia, textura, cor, odor e sabor), estando todos os valores acima de 70%. Conclui-se que a secagem do feij?o verde por micro-ondas com pr?-tratamento osm?tico ? vi?vel, tanto em rela??o aos aspectos t?cnicos como aos ?ndices de reidrata??o e a qualidade sensorial do produto