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| Registros recuperados : 3 | |
| 1. |  | TEXEIRA, L.R.; BRACCINI, A.de L.e; SPERNDIO, D.; SCAPIM, C.A.; SCHUSTER, I.; VIGANO, J. Avaliacao de cultivares de soja quanto a tolerancia ao estresse hidrico em substrato contendo polietileno glicol. Acta Scientiarum: Agronomy, Maringa, v.30, n.2, p.217-223, Apr./Jun. 2008.| Biblioteca(s): Epagri-Sede. |
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| 2. | | TEIXEIRA, L.R.; BRACCINI, A.de L.e; SPERANDIO, D.; SCAPIN, C.A.; SCHUSTER, I.; VIGANO, J.; JAREMTCHUK, C.K. Avaliação de cultivares de soja quanto à tolerância ao estresse hídrico. Revista Ceres, Vicosa, v.55, n.3, p.194-202, maio/jun. 2008.| Biblioteca(s): Epagri-Sede. |
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| 3. | | SCAPIM, C. A.; AMARAL JÚNIOR, A.T. do; VIEIRA, R. A.; MOTERLE, L. M.; TEIXEIRA, L. R.; VIGANÓ, J.; SANDOVAL JÚNIOR, G. B. Novos compostos de milho-pipoca para o Brasil. Semina: Ciências Agrárias, Londrina, PR, v. 31, n. 2 p. 321-330, abr./jun. 2010.| Biblioteca(s): Epagri-Sede. |
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| Registros recuperados : 3 | |
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 | Acesso ao texto completo restrito à biblioteca da Epagri-Sede. Para informações adicionais entre em contato com biblio@epagri.sc.gov.br. |
Registro Completo
|
Biblioteca(s): |
Epagri-Sede. |
|
Data corrente: |
15/02/1996 |
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Data da última atualização: |
16/04/2014 |
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Autoria: |
WERNER, R. A. |
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Afiliação: |
Acaresc. |
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Título: |
Changes in peach firmness as influenced by temperature. |
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Ano de publicação: |
1977 |
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Fonte/Imprenta: |
1977. 42f. |
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Idioma: |
Inglês |
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Notas: |
Dissertação (Master of Science)- School of Rutgers University, New Brunswick, USA, 1977. |
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Conteúdo: |
Post harvest softening in peaches at warm temperatures occurs rapidly (2 to 3 days), and is accompanied by the increase in water-soluble pectin fraction. Soft peaches rehardened when returned to low temperatures. The process occurred in air and also in nitrogen atmosphere. The rehardening in air or in nitrogen was not accompanied by changes in pectic substances. The phenomenon is apparently non-metabolic, and caused by the effect of the temperature on gelling properties of pectin fractions. Rapid temperature changes in the fruit pulp, induced by hydrocooling or warming, led to corresponding rapid rehardening and softening, respectively. Similary decrease in temperature led to the increase in the viscosity of a fruit pectin extract and tissue homogenate while the increase in temperature resulted in a decrease in the viscosity of these solutions. Collectively, the data suggest that the temperature-induced changes in fruit firmness reflect the gelling response of the pectic fraction in tissues. |
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Palavras-Chave: |
CLIMA; FIRMEZA DA POLPA; FISIOLOGIA POS-COLHEITA; PESSEGO; TEMPERATURA. |
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Categoria do assunto: |
--
F Plantas e Produtos de Origem Vegetal |
|
Marc: |
LEADER 01534nam a2200181 a 4500
001 1011646
005 2014-04-16
008 1977 bl uuuu m 00u1 u #d
100 1 $aWERNER, R. A.
245 $aChanges in peach firmness as influenced by temperature.
260 $a1977. 42f.$c1977
500 $aDissertação (Master of Science)- School of Rutgers University, New Brunswick, USA, 1977.
520 $aPost harvest softening in peaches at warm temperatures occurs rapidly (2 to 3 days), and is accompanied by the increase in water-soluble pectin fraction. Soft peaches rehardened when returned to low temperatures. The process occurred in air and also in nitrogen atmosphere. The rehardening in air or in nitrogen was not accompanied by changes in pectic substances. The phenomenon is apparently non-metabolic, and caused by the effect of the temperature on gelling properties of pectin fractions. Rapid temperature changes in the fruit pulp, induced by hydrocooling or warming, led to corresponding rapid rehardening and softening, respectively. Similary decrease in temperature led to the increase in the viscosity of a fruit pectin extract and tissue homogenate while the increase in temperature resulted in a decrease in the viscosity of these solutions. Collectively, the data suggest that the temperature-induced changes in fruit firmness reflect the gelling response of the pectic fraction in tissues.
653 $aCLIMA
653 $aFIRMEZA DA POLPA
653 $aFISIOLOGIA POS-COLHEITA
653 $aPESSEGO
653 $aTEMPERATURA
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