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<p>Cilj istraživanja u okviru ove teze je bio da se ispita mogućnost upotrebe pogače uljane tikve golice, nusproizvoda pri proizvodnji devičanskog ulja, za proizvodnju namaza sličnom kikiriki maslacu, kako po spolja&scaron;njem izgledu i teksturi, tako i po reolo&scaron;koj stabilnosti. Namazi su formulisani tako da imaju visok sadržaj omega-6 i omega-3 masnih kiselina, uz njihov izbalansirani odnos prema principima kvalitetne ishrane i preporukama nutricionista, prijatna senzorska svojstva i dobru oksidativnu stabilnost. Upotrebom dvo-faktorskog eksperimentalnog dizajna na pet nivoa i metode odzivnih povr&scaron;ina, kao i statističke analize podataka, izvr&scaron;ena je optimizacija tehnolo&scaron;kog procesa za proizvodnju namaza sa definisanim poželjnim funkcionalnim karakteristikama proizvoda sa nutricionističkog i teksturalnog aspekta. Rezultati su pokazali da je pogača (na 100 g proizvoda) veoma bogata mineralima, uz izuzetno visok sadržaj fosfora, gvožđa, magnezijuma i cinka koji prevazilazi 100% dnevnih potreba prema Pravilniku (2004), a takođe sadrži i velike količine mangana, kalijuma i bakra, te opravdava valorizaciju iste za proizvodnju nutritivno visokovrednog namaza. Devičansko tikvino ulje, poreklom iz pogače, je znatno doprinelo i nutritivnoj vrednosti namaza, budući da je isto bogato omega-6 masnim kiselinama (51.04%) i &gamma;-tokoferolima (704 mg/kg). Konopljino ulje je veoma uticalo na senzornu ocenu namaza, pre svega na ukus i teksturu, kao i na oksidativnu stabilnost. Ustanovljeno je da rok trajanja namaza zavisi od stepena oksidacije ulja u njegovom sastavu, pre svega od količine i kvaliteta konopljinog ulja, i može biti najduže do 6 meseci pri sobnoj temperaturi čuvanja. Utvrđeno je da izdvajanje ulja na povr&scaron;ini namaza zavisi od količine dodatog stabilizatora, a najbolji rezultati su postignuti dodatkom 1.6% stabilizatora. Optimalna vrednost za dobijanje namaza najprihvatljivijeg nutritivnog i senzornog kvaliteta, oksidativne stabilnosti i teksture, je sadržaj stabilizatora od 1.2-1.4% uz 40-60% dodatog konopljinog ulja u masnu fazu proizvoda. Svi proizvedeni namazi su sadržali esencijalnu omega-3 masnu kiselinu uz mogu&scaron;nost deklarisanja kao &bdquo;izvor omega-3 polinezasićenih masnih kiselina&ldquo;, od kojih su pojedini uzorci imali vrlo visok sadržaj (0.98 i 1.24 g) po konzumnoj jednici (15 g). Svi proizvedeni namazi su sadržali i omega-6 masne kiseline, od kojih su pojedini uzorci imali visok sadržaj po konzumnoj jedinici (2.5-3 g), uz mogućnost deklarisanja kao &bdquo;izvor omega-6 polinezasićenih masnih kiselina&ldquo;. Svi namazi (izuzev jednog) su imali odlično izbalansiran odnos između omega-6 i omega-3 masnih kiselina (2-3:1).</p> / <p> The goal of this research was to investigate the possible use of hull-less pumpkin seed oil press cake, a by-product of the pumpkin seed oil pressing process, for the manufacturing of a spread. The spread would be similar to a peanut butter, in appearance, texture and rheological stability. Spreads were formulated in such way that they would have pleasant sensory attributes, good oxidative stability with a high omega-6 and omega-3 fatty acids content, while providing their balanced ratio based on modern healthy food principles as recommended by nutritionists. Optimization of the spread manufacturing technology was conducted based on the results of the two factorial experimental design on five levels using response surface methodology and statistical analysis (ANOVA). Desirable functional characteristics of the spreads were defined based on nutritional and textural attributes. Results have shown that pumpkin seed oil press cake (per 100 g) is very rich in minerals, especially phosphorus iron, magnesium and zinc that exceeds recommended daily intake (Pravilnik, 2004) over 100%. In addition, it contains high amounts of manganese, potassium and copper, which justifies the use of the seed oil press cake for investigation of the possibility for its use in nutritious spread manufacturing. Cold pressed hull-less pumpkin oil significantly contributed to the nutritional value of the spreads, since it is rich in omega-6 fatty acids (51.04%) and &gamma;-tocopherols (704 mg/kg). Hemp oil had a significant effect on the sensory evaluation of the spreads, primarily on the taste and texture, as well as the oxidative stability of the spreads. It was confirmed that the shelf life of the spreads depended on the oxidation of the oils present in the spread, and primarily depended on the hemp oil quantity and quality. All spreads had a shelf life of maximum 6 months at ambient temperature. It was also confirmed that oil separation on the spreads&rsquo; surface depended on the amount of added stabilizer, where the best results were achieved with the addition of 1.6% stabilizer. Considering nutritional value, sensory evaluation, oxidative stability and texture, the optimal spreads were made using the stabilizer at 1.2-1.4% and hemp oil at 40-60% added to the fatty phaze of the spread. All prepared spreads contained omega-3 essential fatty acid that could be declared as a &ldquo;source of omega-3 polyunsaturated fatty acids&ldquo;. Few samples had a very high content of omega-3 fatty acids (0.98 and 1.24 g) per serving size 15 g). In addition, all prepared spreads contained omega-6 fatty acids, where some samples had a high content of omega-6 fatty acids per serving size (2.5-3 g), and could be declared as a &ldquo;source of omega-6 polyunsaturated fatty acids&ldquo;. All prepared spreads (except one) had a well balanced ratio between omega-6 and omega-3 fatty acids (2-3:1).</p>

Magistrantūros studijų baigiamajame darbe pateikiami laikomų didžiųjų moliūgų minkštimo cheminės sudėties kitimo duomenys, koreliacijos ryšiai. Tyrimo objektas: laikomi didžiųjų moliūgų vaisiai. Tyrimo tikslas: nustatyti cheminių junginių kiekio kitimą didžiųjų moliūgų (Cucurbita maxima D.) vaisiuose laikymo metu. Uždaviniai: • Nustatyti didžiųjų moliūgų vaisių minkštimo cheminę sudėtį; • Įvertinti didžiųjų moliūgų cheminės sudėties kitimą laikymo metu; • Jusliškai įvertinti moliūgų vaisių minkštimo kokybę. Tyrimo metodai: Moliūgų vaisių derlius buvo laikomas patalpoje, kurioje aplinkos temperatūra - 14 oC, santykinis oro dėgnis 70 %. Tyrimo rezultatai: • Pirmoje darbo dalyje išnagrinėta moliūgų istorija, maistinė vertė, panaudojimo galimybės. • Antroje darbo dalyje aptariamas tyrimo objektas ir metodika. • Trečioje darbo dalyje pateikiami darbo rezultatai: pagal moliūgų minkštimo cheminę sudėtį, galime teigti, Didžiausias žalios ląstelienos (13,85 %) kiekis, askorbo rūgšties (7,73 mg 100g-1) ir karotenoidų (17,69 mg 100g-1) kiekis, nustatytas 'Amazonka' minkštime. Laikymo metu pastebėtas žalių pelenų kiekio didėjimas 'Karowita' ir 'Justynka' minkštime. Askorbo rūgšties, sausųjų medžiagų, karotenoidų, kalio ir nitratų kiekiai laikymo eigoje, visų tirtų moliūgų minkštime, mažėjo. Jusliškai įvertinus moliūgo minkštimą, galime teigti, pagal skonį, kvapą ir išvaizdą geriausias prieš ir po laikymo buvo 'Justynka' minkštimas. / Research object: great pumpkin fruit storage. Research aim: identify the chemical compounds in the evolution of great pumpkin (Cucurbita maxima D.) fruit during storage. Objectives: • Evaluation of chemical composition of great pumpkin fruit pulp; • Evaluation of great pumpkin chemical composition during their storage; • Pumpkin fruit pulp sesnsory analysis; Research methods: The pumpkin fruits were stored in 14 ºC temperature and 70% air Degn. Research results: o The first part will examine the history of the pumpkin, nutritional value, usability. o The second part deals with the study and methodology. o The third part of the work results: The 'Amazonka' had highest amount of crude fiber (13,85%), ascorbic acid (7,73 mg 100 g -1) and carotenoids (17,69 mg 100 g-1). During the storage raw ash amount increased in 'Karowita' and 'Justynka' varieties pumpkins pulps. Amounts of ascccorbic acid, dry matters, carotenoids, potasium and nitrate decreased during the storage. The best taste, odour and appearance had 'Justynka' pumpkin pulp.

Made available in DSpace on 2014-06-11T19:23:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-03-28Bitstream added on 2014-06-13T20:30:32Z : No. of bitstreams: 1 lago_es_me_sjrp.pdf: 1344625 bytes, checksum: aa94e20630fd9f92411207c71bc3cbd7 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A atraente coloração da abóbora 'Rajada Seca' se deve a presença de carotenóides; compostos bioativos que estão associados ao adequado desenvolvimento e manutenção da saúde humana, bem como à redução de riscos de doenças degenerativas. As ações e funções biológicas desses compostos se devem ao sistema de duplas ligações conjugadas de sua estrutura, que os tornam altamente susceptíveis a degradações (isomerização e oxidação) durante o processamento. Dentre as técnicas de conservação de alimentos, a secagem apresenta vantagens por possibilitar a obtenção de produtos com baixos peso e volume, maior vida de prateleira a temperatura ambiente, diminuindo os custos de armazenamento e distribuição. No entanto, pode provocar alterações de cor e sabor e perda de nutrientes, decorrentes da exposição ao oxigênio e a temperaturas relativamente elevadas, principalmente quando realizada de forma convencional com ar aquecido. Assim, aplicação de tratamentos prévios a secagem, com o objetivo de melhorar a aparência, sabor, textura e retenção dos nutrientes, tem despertado o interesse de pesquisadores nos últimos anos. No presente trabalho, avaliou-se o efeito da aplicação de coberturas a base de amido no teor de carotenóides de abóbora desidratada com ar aquecido a 70 ºC, verificando o efeito do tipo de amido (nativo ou modificado de milho, mandioca e batata), da concentração dos géis formadores das coberturas (1,5; 2,0; 2,5; 3,0 e 3,5 %) e temperatura de aplicação (quente ou frio). Para análise dos carotenóides por cromatografia líquida de alta eficiência (CLAE), condições cromatográficas foram avaliadas e otimizadas. Fase móvel constituída de metanol e acetato de etila na proporção de 70:30 (v/v) com adição de 0,1 % de TEA mostrou boa separação e resolução de a-caroteno e b-caroteno e seus isômeros, em 35 minutos de corrida... / The attractive colour of the Rajada Seca variety pumpkin is due to the presence of carotenoids; bioactive compounds which are associated to adequate development and maintenance of human's health, and also to a reduction of risks of degenerative diseases. Biological actions and functions of carotenoids are due to the conjugated double bond system which makes them highly susceptible to degradation (isomerization and oxidation) during processing. Among the food preservation techniques, drying is advantageous because it results in lighter and smaller products with a longer shelf-life at room temperature, thus reducing the storage and distribution costs. However, it may cause flavor and colour alterations as well as the loss of nutrients due to exposure to oxygen and relatively high temperatures, principally when conventional drying with hot air is used. Thus, application of drying pretreatments aiming to improve the appearance, flavor, texture and nutrients retention, has awakened researchers' interest over the last years. In this study, the effect of starch edible coats on the carotenoid contents of dried pumpkin using hot air at 70 ºC was evaluated, verifying the effects of the coating gel concentration (1,5; 2,0; 2,5; 3,0 e 3,5 %) and temperature (hot and cold). For carotenoid analysis by high performance liquid chromatography (HPLC) using polymeric C30 column, chromatographic conditions were assessed and optimized. Mobile phase constituted of methanol and ethyl acetate (70:30, v/v) with 0.1 % of TEA provided good separation and resolution of the isomers of a-carotene and b-carotene in a 35 minutes run. Trans-a-carotene and trans-b-carotene content of fresh carrot and pumpkin obtained with C18 and C30 columns did not present significant differences. However, C18 column overestimated the trans-b-carotene content of processed samples due to a-carotene cis isomers coelution... (Complete abstract click electronic access below)

Made available in DSpace on 2014-06-11T19:24:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-08-07Bitstream added on 2014-06-13T18:06:45Z : No. of bitstreams: 1 borin_i_me_sjrp.pdf: 342800 bytes, checksum: 1147f680ab77277198c9eb4e1a22188d (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A cinética de secagem osmo-convectiva de fatias de abóbora (Cucurbita moschata) tratadas em soluções concentradas de sacarose e sacarose/NaCl foi estudada. As condições de tratamento osmótico mais eficientes (50% sacarose; 47% sacarose - 3% NaCl, 40% sacarose e 37% sacarose - 3% NaCl; p/p) foram selecionadas com base na relação perda de água/ganho de solutos e no conteúdo de sal no produto final. Após a desidratação osmótica (DO), as fatias de abóboras foram submetidas à secagem a 60 e 70oC. A influência dos pré-tratamentos e da temperatura sobre a cinética de secagem foi estudada através dos coeficientes efetivos de difusão de umidade determinados segundo a Lei de Fick. Os maiores coeficientes foram obtidos a 70oC. O sal contribuiu para aumentar a perda de água durante a DO. No entanto, a difusividade da água, durante a secagem, não foi afetada significativamente por esse soluto, uma vez que, para a mesma temperatura, as diferenças entre os coeficientes determinados nas diversas amostras pré-tratadas foram pequenas. Coeficientes efetivos de difusão determinados nas amostras pré-tratadas e não tratadas também foram similares. Avaliando-se as características sensoriais das fatias submetidas à secagem a 70oC, pôde-se constatar que os prétratamentos melhoraram a cor e a aparência geral das mesmas, quando comparadas com as amostras sem tratamento. / Osmo-convective drying kinetics of sliced pumpkin (Cucurbita moschata) treated in sucrose and sucrose-NaCl solutions was studied. Efficient conditions for osmotic dehydration (50% sucrose, 47% sucrose - 3% NaCl, 40% sucrose and 37% sucrose - 3% NaCl, w/w) were selected based on the ratio water loss/ solute gain and on final salt content. After pre treatment, slices were dried at 60 and 70oC. The influence of the pre-treatments and the temperatures on airdrying kinetics of the pumpkins was studied. The effective water diffusion coefficients were determined according to Fick's second law applied to infinite slab. As expected higher coefficients were obtained at 70oC. The salt contributed to increase the water loss during osmotic dehydration. However, the water diffusivity during air-drying was not significantly affected by this solute, since the effective coefficients determined for the different pre-treated samples dried at the same temperature were very close. The effective diffusion coefficients determined in pre-treated and non-treated samples were also similar. Sensory evaluation of the samples dried at 70oC was carried out. The color and the general appearance of the dried pumpkin slices were improved by the previous osmotic dehydration treatments in comparison with non-treated samples.

Thesis (MBA)--Stellenbosch University, 2002. / ENGLISH ABSTRACT: The aim of this study is to define export performance and to identify factors which influence or improve export performance. There is a considerable lack of coherence among scholars on what export performance is; from whose viewpoint to measure it, namely the government, the company, the product or the specific market exported to and the time frame. A variety of factors was found to influence export performance positively and these are tested on a Cape Town based pumpkin exporter. It was concluded that net profit is the only consistently valid measure of export performance .. To achieve success in exports require the expertise of overseas distributors and agents as well as a world-oriented approach where delivery and services is important. When exporting a perishable agricultural product it is important to compete on superior quality and to concentrate on a few major markets. Success in any export venture depends primarily on top-management commitment, management being prepared to endure setbacks in order to become successful and channelling its attitude towards risk-taking into positively influencing export performarice. / AFRIKAANSE OPSOMMING: Die doel van hierdie studie is om uitvoerprestasie te meet en die faktore wat uitvoerprestasie bepaal, te identifiseer. Daar is teenstrydigheid tussen navorsers oor presies wat uitvoerprestasie is, asook die uitgangspunt vanwaar dit gemeet word, naamlik die regering, die maatskappy, die produk, die spesifieke mark waarheen uitgevoer word en die tydraam. 'n Verskeidenheid faktore is geïdentifiseer wat uitvoerprestasie positief beïnvloed en dit word getoets op 'n Kaapstadse pampoenuitvoerder. Daar is gevind dat nettowins die enigste betroubare en geldige maatstaf is om uitvoerprestasie te meet. Die gebruik van oorsese verspreiders en agente, asook 'n wêreld-georiënteerde benadering van lewering en diens is belangrik vir suksesvolle uitvoere. Wanneer 'n bederfbare landbouproduk uitgevoer word, is dit belangrik om mee te ding op grond van voortreflike diens en deur te konsentreer op 'n paar hoofmarkte. Sukses in enige uitvoerprojek hang hoofsaaklik af van die toewyding van topbestuur, of bestuur bereid is om terugslae te verduur ten einde suksesvol te raak en deurdat bestuur sy benadering jeens risiko in die regte rigting kanaliseer ten einde uitvoere positief te beïnvloed.

<p>Jedno od specijalnih jestivih ulja koje se proizvodi isključivo mehaničkim postupkom i koje se može uvrstiti u grupu funkcionalnih prehrambenih proizvoda je ulje semena tikve. Ovo ulje je veoma atraktivno za potro&scaron;ace, pre svega zbog svoje karakteristične arome, visoke nutritivne vrednosti i dokazanog blagotvornog delovanja na zdravlje. Cilj istraživanja u okviru ove teze je bio da se izvr&scaron;i karakterizacija senzorsko nutritivnog kvaliteta i oksidativne stabilnosti hladno presovanih i devičanskih ulja tikve sa trži&scaron;ta, ispita uticaj termičke obrade semena na kvalitet, nutritivnu vrednost i održivost devičanskog tikvinog ulja i da se defini&scaron;u senzorska svojstva i održivost hladno presovanog ulja semena tikve. U cilju karakterizacije ulja ispitivanja su sprovedena na većem broju uzoraka hladno presovanih i devičanskih ulja semena<br />tikve nabavljenih neposredno, slučajnim izborom sa domaćeg i inostranog trži&scaron;ta. Definisana su osnovna svojstva i najbitnije kvalitativne razlike između ove dve kategorije ulja proizvedenih različitom tehnologijom. Iako se proizvode iz iste sirovine tikvina ulja se međusobno bitno razlikuju po brojnim kvalitativnim, a naročito senzorskim svojstvima (ukus, miris, aroma i boja) &scaron;to može da stvori zabune kod<br />potro&scaron;aca. Ispitivanjima uticaja različite termičke obrade semena utvrđeno je da proces pečenja mlevenog materijala neposredno pre presovanja bitno utiče na kvalitativna svojstva i održivost devičanskog ulja. Termička obrada mlevenog semena pri temperaturi u interval od 90 do 130 ^oC i vremenu od 30 do 70 min pokazala je različit uticaj na senzorski kvalitet, sadržaj bioaktivnih komponenata i oksidativnu stabilnost ulja ispoljavajući kako negativan, tako i pozitivan efekat. U delu istraživanja vezanih za definisanje senzorskih svojstava i određivanje održivosti ulja izdvojenog postupkom hladnog presovanja osu&scaron;enog semena tikve na pužnoj presi, ustanovljeno je da se najkvalitetnije ulje dobije pri prvom presovanju, buduci da je aroma ulja najbolja, pri tom su kiselinski i peroksidni broj najmanji, a indukcioni period najduži. Ovo se potvrdilo, kako pri presovanju samo semena golice, tako i pri presovanju golice sa dodatkom semena sa ljuskom. Promene najbitnijih pokazatelja u cilju odredivanja održivosti ulja praćene su periodično u trajanju od 2 godine. U<br />tom periodu do&scaron;lo je do izvesnog pogor&scaron;anja senzorskog kvaliteta ulja, određenog porasta kiselinskog i peroksidnog broja, kao i do smanjenja indukcionog perioda. Medutim, bez obzira na intenzitet nastalih promena, ulja su odgovarala svim zakonskim normama kvaliteta i nakon dve godine čuvanja. Ipak, radi obezbeđenja vrhunskog kvaliteta za rok trajanja hladno presovanih ulja semena tikve golice može se preporuciti period najvi&scaron;e do godinu dana.</p> / <p> Pumpkin seed oil is one of the specialty oils produced only by mechanical procedure and can be classified in the group of functional food products. This oil is very attractive (interesting) for the consumers first of all for its characteristic flavour, high nutritive value and proved beneficial effect on health. The aim of the investigations in the scope of this thesis was to characterize the sensoric-nutritive quality and oxidative<br /> stability of cold pressed and virgin pumpkin seed oils from the market, to investigate the effect (influence) of heat treatment of seed on quality, nutritive value and stability of virgin pumpkin seed oil and to define the sensory characteristics and stability of cold pressed pumpkin seed oil. Aiming to characterize the oil, a number of cold pressed and virgin pumpkin seed oil samples, randomly taken from the domestic and foreign market, were investigated (analyzed). The basic characteristics and most important qualitative differences between these two categories of oils produced applying different technologies were defined. Both types of pumpkin seed oils are produced from the same raw material, however, they differ significantly regarding a number of<br /> quality, and expecially sensory proterties (taste, odour, flavour and colour), so the consumers may become embarrassed. Investigating the influence of different heat treatment of seed, it was found that the roasting of ground material before the pressing affects significantly the quality characteristics and stability of virgin oil. The heat treatment of ground seed at temperatures 90 to 130 &deg;C, for 30 to 70 min, showed different influence on sensory quality, content of bioactive components and oxidative stability of oil, exhibiting both negative and positive effect. In the part dealing with the defining of sensory characteristics and stability determination of oil obtained by cold pressure of dried pumpkin seed on screw press, it was found that most quality oil was obtained by the first pressing process, the oil flavur is the best, with lowest acid and peroxide value, and the induction period is the longest. This was confirmed by pressing both hull-less pumpkin and hull-less with the addition<br /> of pumpkin seed with hull. The most important characteristics for oil stability were<br /> followed for two years. In this period a certain deterioration of sensory quality was found, the acid and peroxide value increased, and the induction period decreased. However, disregarding the intensity of changes, the oil samples are in accordance with all legal quality normatives even after two years from the production date. However, in order to maintain the high (first-class) quality of cold pressed oil of hull-less pumpkin seed, the recomended period for the shelf-life of oil is one year.</p>

Submitted by Jadson Francisco de Jesus SILVA (jadson@uefs.br) on 2018-02-22T21:50:40Z No. of bitstreams: 1 PREDI??O DE PAR?METROS GEN?TICOS E INCREMENTO DA QUALIDADE DEFINITIVO.pdf: 1627949 bytes, checksum: 31c34b863f924737f87f81fa9f625403 (MD5) / Made available in DSpace on 2018-02-22T21:50:40Z (GMT). No. of bitstreams: 1 PREDI??O DE PAR?METROS GEN?TICOS E INCREMENTO DA QUALIDADE DEFINITIVO.pdf: 1627949 bytes, checksum: 31c34b863f924737f87f81fa9f625403 (MD5) Previous issue date: 2017-03-17 / The study aimed to estimate genetic parameters and genetic variability, as well as to determine the correlations among fruit variables associated with production and pulp quality attributes in pumpkin progenies. In 2013, the parameters and prediction of progeny gains allowed the ranking of the best individuals in 10 progenies from self pollination. In 2015 the divergence was determined, selecting genotypes for qualitative and quantitative characteristics, and studying the correlations among fruit variables associated with production and pulp quality attributes in 11 evaluated genotypes. In 2013, the REML/BLUP analysis allowed the ranking considering all variables evaluated indicating the individuals 10/1/1, 10/2/12 and 6/1/3 as more promising, being the first two of ?piriform? format, and the third of "moranga" format. In 2015, it was found great variability in the progenies evaluated and similarity among progenies C. moschata 1, C. moschata 3, C. moschata 4 and C. moschata 8. The promising progenies for fruit mass and ?-carotene were C. Moschata 4 and C. moschata 7 for advances aiming to increase of production and the nutritional characteristics of the fruit. Estimates of carotenoid contents generated by the Hue angle are only valid for contrasting genotypes due to the grouping of genotypes with carotenoid content four times higher than ?Jacarezinho? cultivar. The variables explained 98% of the variation in the basic variable in the path analysis and four variables can be used for direct selection aiming to increase of fruit mass. / O estudo objetivou obter estimativas de par?metros gen?ticos e de variabilidade gen?tica, bem como determinar as correla??es entre vari?veis do fruto associadas ? produ??o e atributos de qualidade da polpa em prog?nies de ab?bora. Em 2013, os par?metros e a predi??o de ganhos gen?ticos permitiram o ranqueamento dos melhores indiv?duos em 10 prog?nies provenientes de autofecunda??es. Em 2015 determinou-se a diverg?ncia, sendo feita a sele??o de gen?tipos para caracteres qualitativos e quantitativos, al?m de estudar as correla??es entre vari?veis do fruto associadas ? produ??o e atributos de qualidade da polpa em 11 gen?tipos avaliados. Em 2013, a an?lise via REML/BLUP possibilitou o ranqueamento considerando todas as vari?veis avaliadas indicando os indiv?duos 10/1/1, 10/2/12 e 6/1/3 como mais promissores, sendo os dois primeiros de formato ?piriforme? e o terceiro de formato ?moranga?. Em 2015, constatou-se grande variabilidade nas prog?nies avaliadas e similaridade entre as prog?nies C. moschata 1, C. moschata 3, C. moschata 4 e C. moschata 8. As prog?nies promissoras para massa do fruto e ?-caroteno foram C. moschata 4 e C. moschata 7 para avan?os visando aumento da produ??o e das caracter?sticas nutricionais do fruto. As estimativas dos teores de carotenoides geradas pelo ?ngulo Hue somente s?o v?lidas para gen?tipos contrastantes devido ao agrupamento de gen?tipos com teores de carotenoides quatro vezes maiores em rela??o a cultivar Jacarezinho. As vari?veis explicaram 98% da varia??o ocorrida na vari?vel b?sica na an?lise de trilha e quatro vari?veis podem ser utilizadas para a sele??o direta visando aumento da massa do fruto.

Resumo: A atraente coloração da abóbora 'Rajada Seca' se deve a presença de carotenóides; compostos bioativos que estão associados ao adequado desenvolvimento e manutenção da saúde humana, bem como à redução de riscos de doenças degenerativas. As ações e funções biológicas desses compostos se devem ao sistema de duplas ligações conjugadas de sua estrutura, que os tornam altamente susceptíveis a degradações (isomerização e oxidação) durante o processamento. Dentre as técnicas de conservação de alimentos, a secagem apresenta vantagens por possibilitar a obtenção de produtos com baixos peso e volume, maior vida de prateleira a temperatura ambiente, diminuindo os custos de armazenamento e distribuição. No entanto, pode provocar alterações de cor e sabor e perda de nutrientes, decorrentes da exposição ao oxigênio e a temperaturas relativamente elevadas, principalmente quando realizada de forma convencional com ar aquecido. Assim, aplicação de tratamentos prévios a secagem, com o objetivo de melhorar a aparência, sabor, textura e retenção dos nutrientes, tem despertado o interesse de pesquisadores nos últimos anos. No presente trabalho, avaliou-se o efeito da aplicação de coberturas a base de amido no teor de carotenóides de abóbora desidratada com ar aquecido a 70 ºC, verificando o efeito do tipo de amido (nativo ou modificado de milho, mandioca e batata), da concentração dos géis formadores das coberturas (1,5; 2,0; 2,5; 3,0 e 3,5 %) e temperatura de aplicação (quente ou frio). Para análise dos carotenóides por cromatografia líquida de alta eficiência (CLAE), condições cromatográficas foram avaliadas e otimizadas. Fase móvel constituída de metanol e acetato de etila na proporção de 70:30 (v/v) com adição de 0,1 % de TEA mostrou boa separação e resolução de a-caroteno e b-caroteno e seus isômeros, em 35 minutos de corrida...(Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The attractive colour of the Rajada Seca variety pumpkin is due to the presence of carotenoids; bioactive compounds which are associated to adequate development and maintenance of human's health, and also to a reduction of risks of degenerative diseases. Biological actions and functions of carotenoids are due to the conjugated double bond system which makes them highly susceptible to degradation (isomerization and oxidation) during processing. Among the food preservation techniques, drying is advantageous because it results in lighter and smaller products with a longer shelf-life at room temperature, thus reducing the storage and distribution costs. However, it may cause flavor and colour alterations as well as the loss of nutrients due to exposure to oxygen and relatively high temperatures, principally when conventional drying with hot air is used. Thus, application of drying pretreatments aiming to improve the appearance, flavor, texture and nutrients retention, has awakened researchers' interest over the last years. In this study, the effect of starch edible coats on the carotenoid contents of dried pumpkin using hot air at 70 ºC was evaluated, verifying the effects of the coating gel concentration (1,5; 2,0; 2,5; 3,0 e 3,5 %) and temperature (hot and cold). For carotenoid analysis by high performance liquid chromatography (HPLC) using polymeric C30 column, chromatographic conditions were assessed and optimized. Mobile phase constituted of methanol and ethyl acetate (70:30, v/v) with 0.1 % of TEA provided good separation and resolution of the isomers of a-carotene and b-carotene in a 35 minutes run. Trans-a-carotene and trans-b-carotene content of fresh carrot and pumpkin obtained with C18 and C30 columns did not present significant differences. However, C18 column overestimated the trans-b-carotene content of processed samples due to a-carotene cis isomers coelution... (Complete abstract click electronic access below) / Orientador: Mieko Kimura / Coorientador: Maria A. Mauro / Banca: Helena Teixeira Godoy / Banca: José Antônio Gomes Vieira / Mestre