Strategic Information Systems Planning (SISP) is an important activity for helping Chief Information Executives (CIOs) and top management identify strategic applications and align Information Technology (IT) with business needs. Like all strategic planning, SISP requires measuring how well SISP is done and how planning is improving over time. The measurement of these intangibles is a complex exercise. There have been few efforts undertaken in the Information Systems (IS) literature to formally develop a model for assessing and measuring SISP efforts. In this study, two models were proposed: a five-stage SISP maturity model for defining SISP maturity and another one for assessing the degree of SISP maturity. The five SISP maturity levels were defined as: Rudimentary Planning, Ineffectual Planning, Attainable Planning, Sustainable Planning, and Adaptable Planning. The assessment model was structured as a third-order system, where eight first-order dimensions were termed as Form and Content, Collaboration, Policies, Stakeholders' Designation, Knowledge Bank, Technology, Time Dimension, and Viability. The first-order dimensions were grouped into three second-order constructs, namely Effectiveness, Efficiency and Manoeuvrability, which ultimately characterise the level of SISP success. This model was used to establish a theoretical benchmark for each SISP maturity level. To model the level of SISP maturity, an 'Integral Engineering' approach was established and the Analytic Network Process (ANP) theory was used. The study is a novel approach in using ANP to synthesize the measures of the various SISP constructs into a single overall measure of SISP maturity level. A survey was performed and data collected from 260 Australian organisations to examine the degree of SISP maturity and the relationships among SISP constructs. Structural equation modelling (SEM) was used to test the fit between the hypothesized model and the survey data The models were applied to the data collected and the findings suggested that the models fit the data well. While Effectiveness and Efficiency are well recognised planning constructs, Manoeuvrability as a measure of planning dynamics is not acknowledged in the literature as an equally important construct. This study confirmed a strong correlation between Manoeuvrability and SISP success and found it to be more important than the Efficiency construct. The empirical data did not confirm the existence of Rudimentary and Ineffectual planning levels of SISP maturity Australia-wide. SISP maturity in the majority of Australian organisations is at Sustainable and Attainable planning levels. A small percentage of the surveyed organisations have actually reached the highest planning level (Adaptable planning). The empirical data showed that current SISP is lacking strategic dimension and that the recently popularised one-year planning horizon may not be the best choice. Australian organisations did not consider the strategic relevance of IT as the key objective. IT/IS was seen as a business enabler, thus the strategic advan tage associated with IT came as a secondary objective.

[pt] O presente trabalho teve como objetivo desenvolver um modelo de maturidade, que pudesse contribuir para a identificação do estágio em que se encontram indústrias de grande porte, nos processos de gestão e engajamento com stakeholders relacionados à sustentabilidade corporativa. Uma revisão da literatura e análise de 15 (quinze) documentos, entre índices, métricas, padrões e recomendações de mercado, sobre temas de sustentabilidade corporativa, foi realizada para levantamento dos dados. Existe um hiato entre a Teoria de Stakeholders e as práticas empresariais, mesmo em organizações que inseriram o conceito de valor compartilhado nas suas diretrizes estratégicas. As pesquisas realizadas mostram que, seja por propósito, por busca de vantagem competitiva, por busca de transparência e reputação ou por pressões de mercado e da sociedade, as empresas devem considerar as demandas e interesses dos diferentes stakeholders na estratégia e na tomada de decisão. Foi elaborada uma ferramenta para operacionalizar o modelo de maturidade desenvolvido. As principais conclusões são: há carência de ferramentas e modelos de identificação do estágio de maturidade, em aspectos de sustentabilidade corporativa, que integrem os processos de gestão e de engajamento com stakeholders; que as referências pesquisadas analisam a gestão e engajamento com stakeholders como um processo que acontece e evolui em estágios; que embora o modelo tenha sido concebido com propósito de ser escalável, algumas calibrações podem ser necessárias; que o modelo de maturidade proposto pode apoiar empresas que, genuinamente, acreditam que o capitalismo de stakeholders não só é viável, mas necessário para o verdadeiro desenvolvimento sustentável. / [en] The aim of this study was to develop a maturity model that could help identify the stage reached by large-scale industries in their stakeholder management and engagement processes related to corporate sustainability. To gather data, it was performed a literature review and analysis of 15 (fifteen) documents, including indices, metrics, standards and market recommendations on corporate sustainability issues. There is a gap between stakeholder theory and business practices, even in organizations that have included the concept of shared value in their strategic guidelines. The research carried out shows that, whether out of purpose, aiming for competitive advantage, a quest for transparency and reputation or financial market and society pressure, companies must consider the demands and interests of different stakeholders in their strategy and decision-making. This work proposes a tool to operationalize the maturity model developed. The main conclusions are: there is a lack of tools and models for identifying the stage of maturity for corporate sustainability aspects, which integrate the processes of management and engagement with stakeholders; the references researched consider stakeholder management and engagement as a process that takes place and evolves in stages; although the model was designed to be scalable, some adjustments may be necessary; the maturity model proposed can support companies that genuinely believe that stakeholder capitalism is not only viable, but necessary for true sustainable development.

Made available in DSpace on 2015-04-17T14:49:38Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1353340 bytes, checksum: 960259983d017f61365d51ac1741281b (MD5) Previous issue date: 2014-01-17 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / As an essential element for plant metabolism, potassium has important role as an activator or as cofactor of many enzymes, acting in several metabolic processes. The supply of potassium (K) fertilization can induce several processes, including those related to fruit quality. Thus, K is known as the "quality element". Therefore, it was evaluated the Paluma guava cultivar, subjected to three doses of K in three maturity stages, with the objective of determining its influency on the contents of total and soluble pectins, percentage of pectin s solubilization, the activity of the enzymes of the cell wall and oxidative metabolism. Three doses of K per plants were applied: 50 g de K2O; 100 g de K2O e 150 g de K2O, fixing the doses of N and P of 150 g and 140 g per plant, respectively. The evaluations were performed in the endocarp of the fruits. The classification of the three maturity stages was established according to the skin color. The variables evaluated were: total pectin (TP), soluble pectin (SP), insoluble pectin (IP), and percentage of solubilization of pectic substances (% Sol), activity of the enzymes pectin methylesterase (PME), polygalacturonase (PG), polyphenoloxidase (PPO), peroxidase (POD). The experimental design was the completely randomized in a 3 x 3 factorial scheme (doses of K x maturity stage), with the replication of three plants and 36 fruits from each plant. The dose of 100 g K plant-1 resulted in higher values of TP, IP, lower activities of PME, PG, and lowed activities of oxidative enzymes for both PPO and POD, reflecting on the greater stability of the cell wall and possibly on longer postharvest life of the fruit. / Como um elemento essencial no metabolismo vegetal, o potássio tem importante papel como ativador ou como cofator de muitas enzimas, atuando em vários processos metabólicos. O fornecimento de potássio (K) via adubação pode induzir vários processos, dentre eles os relacionados à qualidade dos frutos. Por isso, o K é conhecido como o ―elemento da qualidade‖. Diante disso, avaliou-se goiabas da cultivar Paluma, submetidas a três doses de K, em três estádios de maturação, com o objetivo de determinar sua influência sobre a porcentagem de solubilização de substâncias pécticas, a atividade de enzimas parede celular e do metabolismo oxidativo. Três doses de K por plantas foram aplicadas: 50 g de K2O; 100 g de K2O e 150 g de K2O, fixando-se as doses de N e P de 150 g e 140 g, respectivamente. As avaliações foram feitas no endocarpo dos frutos. A classificação dos três estádios foi estabelecida de acordo com a coloração da casca. As variáveis analisadas foram: pectina total (PT), pectina solúvel (PS), pectina insolúvel (PI) e percentual de solubilização de substâncias pécticas (%Sol), atividade das enzimas pectinametilesterase (PME), poligalacturonase (PG) e da polifenoloxidase (POP), peroxidase (POD). O delineamento experimental utilizado foi o inteiramente casualizado, em um esquema fatorial 3 x 3 (dose de K x estádio de maturação), sendo as repetições compostas por três plantas e utilizando-se 36 frutos de cada planta. A dose de 100 g de K.planta-1 resultou em maiores valores de PT, PI, menor atividade da PME, PG e menor atividade de enzimas oxidativas, tanto para a PPO como para a POD, refletindo na maior estabilidade da parede celular e possivelmente na maior da vida útil pós-colheita do fruto.

Made available in DSpace on 2016-12-08T16:44:44Z (GMT). No. of bitstreams: 1 PGPV11MA024.pdf: 427943 bytes, checksum: 58b5ba9bfed00545754a51ffa79cc684 (MD5) Previous issue date: 2011-09-23 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / The objective of this work was to evaluate the effect of maturity stage of fruits in harvest, different storage temperatures and techniques complementary to controlled atmosphere (induction of fresh mass loss, 1-methylcyclopropene and ethylene absorption) on the ripening and quality of Laetitia plums. Two different and independent experiments were performed in 2010, with fruits harvested in commercial orchard from Vacaria-RS in the second experiment. The first experiment evaluated the following treatments: 35 days storage temperature (-0,5°C; 0,0°C; 0,5°C) combined with two maturity stages of fruits at harvest (M1: 25-30% red; M2: 50-80% red). In the second experiment the storage was for 55 days and were evaluated the treatments cold storage (CS; 21 kPa O2 + < 0,03 kPa CO2), controlled atmosphere (CA), CA + 1-MCP (1,0 &#956;L L-1), CA + induction of fresh mass loss (IFML) and CA + ethylene absorption. In both experiments variables assessed were: flesh firmness, texture attributes (strength to rupture of the skin, strength to pulp penetration and strength for compression of fruit), red color index, color of skin (h0), incidence and severity of flesh browning, soluble solids (SS), titratable acidity (TA), respiratory rate and rot and cracking incidence. The evaluations were realized after the storage and after three days for simulation of comercialization. Plums harvested at stage M1 showed less red skin and larger values of titratable acidity, flesh firmness and forcesto skin rupture, penetration of the pulp and fruit compression, after 35 days of storage and more 3 days of shelf life. After storage, fruits of the stage M1 and stored at 0°C exhibited lower flesh browning intensity than the fruits of stage M2 and -0,5°C e 0,5°C, respectively.. Temperature of -0.5°C provided less red skin and larger values of flesh firmness and texture attributes. CA delay the fruit ripening and reduce the rot and cracking incidence and, at removal from cold storage, flesh browning incidence and severity. The IFML, ethylene absorption and 1-MCP, as a complement to controlled atmosphere, contributed to better maintenance of flesh firmness and texture attributes, after 3 days of shelf life. The IFML and 1-MCP provided fruit with lower flesh browning severity. Plums harvested with 25-30% of the surface of red fruits and stored at 0,0°C shows better maintenance of physicochemical quality and smaller flesh browning severity. Complementary to CA, IFML and 1-MCP, contributes to better maintenance the fruit consistency and lower flesh browning severity / O objetivo deste trabalho foi avaliar o efeito do estádio de maturação dos frutos no momento da colheita, diferentes temperaturas de armazenamento e de técnicas complementares a atmosfera controlada (indução de perda de massa fresca, 1 metilciclopropeno e absorção de etileno) sobre o amadurecimento e a qualidade de ameixas Laetitia . Foram realizados dois experimentos distintos e independentes, durante o ano de 2010 com frutos colhidos em pomar comercial de Vacaria-RS. O primeiro experimento avaliou temperatura de armazenamento por 35 dias (-0,5ºC; 0,0ºC; 0,5ºC) combinado com dois estádios de maturação dos frutos no momento da colheita (M1 com 25 a 30% da epiderme com cor vermelha e M2 com 50 a 80% da epiderme com cor vermelha). No segundo experimento o armazenamento foi por 55 dias e foram avaliados os tratamentos atmosfera refrigerada (AR; 21 kPa de O2 + <0,03 kPa de CO2), atmosfera controlada (AC), AC com aplicação de 1-metilciclopropeno (1-MCP; 1,0 &#956;L L-1), AC com indução de perda de massa fresca (IPMF) e AC com absorção de etileno. Em ambos experimentos as variáveis avaliadas foram: firmeza de polpa, atributos de textura (forças para ruptura da epiderme, penetração da polpa e compressão do fruto), índice de cor vermelha (ICV), cor da epiderme (ho), incidência e severidade de escurecimento da polpa (L), sólidos solúveis (SS), acidez titulável (AT), taxa respiratória e incidência de podridões e rachaduras. As avaliações foram realizadas após o armazenamento e novamente depois de três dias para simulação da comercialização. No experimento 1, as ameixas colhidas no estádio M1 apresentaram epiderme menos vermelha e maiores valores de acidez titulável, firmeza de polpa e de forças para ruptura da casca, penetração da polpa e compressão do fruto, após 35 dias de armazenamento e mais três dias em condições ambientes. Após o armazenamento, os frutos do estádio M1 apresentaram menor intensidade de escurecimento da polpa que os frutos do estádio M2. De maneira geral, a temperatura de -0,5ºC proporcionou frutos menos vermelhos e com maiores valores de firmeza de polpa e atributos de textura. A AC retardou o amadurecimento dos frutos e reduziu a incidência de podridões e rachaduras e, na saída da câmara, a incidência e severidade de escurecimento da polpa. A IPMF, absorção de etileno e o 1-MCP, como complemento à atmosfera controlada, contribuíram para melhor manutenção da firmeza de polpa e atributos de textura, após três dias de exposição dos frutos em condições ambiente. A IPMF e o 1-MCP proporcionaram frutos com menor severidade de escurecimento da polpa. Conclui-se que frutos colhidos em estádio M1 e armazenados na temperatura de 0,0oC apresentam melhor manutenção das qualidades físico-químicas e menor severidade de escurecimento da polpa. O uso complementar a atmosfera controlada, da IPMF e 1-MCP, contribui para melhor manutenção da consistência do fruto e reduz a severidade do escurecimento da polpa