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URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/806

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2011 - 20194

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Tema: search.filters.subject.MANEJO POSTCOSECHA

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Mostrando 1 - 4 de 4
  • Miniatura
    Item type:Ítem,
    Conservación de la guayaba (Psidium guajava L) mediante la aplicación de un recubrimiento comestible a base de mucílago de Nopal (Opuntia ficus indica) con aceite esencial de Tomillo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07)
    Fernández Paredes, Manuel Enrique
    ;
    Calero Cáceres, William Ricardo
    The guayaba (Psidium guajava.L) is a very perishable fruit on post-harvesting conditions, where the respiratory intensity is high (measured as ethylene production) who causes an accelerating of the senescence process and the losing the quality in a short period of time. The aim of the research work was to evaluate the effect of the application of an edible covering to retard the natural maturation process of P. guajava at conventional post-harvest conditions. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. It is concluded that the P. guajava recovering with nopal mucilage and thyme essential oil could retard the ripening time, conserving its organoleptic characteristics.
  • Miniatura
    Item type:Ítem,
    Evaluación de la producción y manejo postcosecha del tomate riñón (Solanum lycopersicum), variedad Daniela, producido en la parroqui San Luis
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-04)
    Enríquez Estrella, Miguel Ángel
    ;
    Angós Iturgaiz, Ignacio Ángel
    The need to know the evaluation of the production and post-harvest management of kidney tomato, in the parish of San Luis, Cantón Riobamba, Province of Chimborazo, gave rise to this situational exploratory study based on a hypothesis subject to verification of its variables, a statistical analysis of the phytotechnical factors involved in the production of kidney tomato was carried out. The information gathering was based on a production survey, with two main aspects such as phytotechnical and economic factors. The data obtained determined the existence of significant differences between productivity and economic income per unit area associated with the different cultivation and marketing practices observed, from which a proposal is proposed to improve the management of this product Based on the application of Good Agricultural Practices and the strengthening of the agro-industrial chain towards the Guaslán Collection Center.
  • Miniatura
    Item type:Ítem,
    Manejo postcosecha de los frutos de Tomate de Árbol (cyphomandra betacea) y su relación con el tiempo de vida útil en el Mercado Central del cantón Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2012)
    Cáceres Miranda, Lorena Elizabeth
    ;
    Sánchez Cobo, Pedro
    The purpose of this research is to evaluate the relationship between postharvest handling of fruit tree tomato (Cyphomandra betacea) and lifetime in Ambato Canton Central Market, to achieve this objective analyzes physical - chemical (weight, longitudinal and equatorial diameter, penetrability, soluble solids, Index Maturity, % of acidity, pH) of the fruit under different storage conditions and packaging, through these results we determine the lifetime of tree tomato (Cyphomandra betacea). A manual was produced postharvest handling same as was given to the president of Central Market vendors Ambato Canton and socialized with each of the vending of fruit through brochures and lectures.
  • Miniatura
    Item type:Ítem,
    Influencia del porta-injerto en la calidad del fruto de tomate de árbol y su incidencia comercial
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2011)
    Camacho Estrada, Vinicio Salustio
    ;
    Rodríguez Aguirre, Vadia Fidel
    Los frutos obtenidos a través de plantas injertadas en porta injerto de Palo Bobo (Nicotiana glauca) ha presentado problemas de acidez en el fruto. Esto ha causado un rechazo en el mercado interno por parte de los comerciantes mayoristas, despertando una profunda preocupación en los agricultores. Con el afán de solucionar uno de los problemas más graves del cultivo del tomate de árbol que es el ataque del nemátodo agallador de la raíz (Meloidogyne sp.) y además el uso indiscriminado de productos altamente tóxicos como son el Nemacur, Furadán, Mocap, Temik entre otros; el INIAP realizó investigaciones sobre la utilización de algunos porta-injertos para el tomate de árbol (Cyphomandra betacea Cav. Sendt), dentro de los cuales recomendó como el más adecuado el Palo Bobo (Nicotiana glauca), debido a que repele al nemátodo; lo que ha permitido la no utilización de los agroquímicos tóxicos. Los trabajos de investigación se los realizó en el laboratorio de la Facultad de Ingeniería de Alimentos de la Universidad Técnica de Ambato, cuyo objetivo principal fue evaluar las características comerciales de los frutos de tomate de árbol injertados en dos porta injertos silvestres: Palo Bobo (Nicotiana glauca) y Palo Blanco (Solanum auriculatum) y de plantas obtenidas por semilla en el valle del río Patate, provincia de Tungurahua.