The effect of filter cakes enriched with soluble phosphorus used as a fertilizer on the sugarcane ratoons

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP

The aim of this study was to compare the quality of clarifi ed juice and VHP (Very High Purity) sugar produced from “bisada” sugarcane and an early maturation variety, at the beginning of harvest. The experiment was conducted at Usina São Martinho S/A, Pradópolis,SP (Brazil). The process of juice clarifi cation and sugar production was conducted at the Laboratory of Technology of Sugar and Alcohol in the College of Agricultural and Veterinary Sciences at the Universidade Estadual Paulista (FCAV/UNESP), Jaboticabal (SP). The experimental design was randomized, and two varieties were used: SP83-2847 (“bisada” sugarcane) and RB855156 (early maturation), with twelve replications for technological analysis and four replications for sugar production. The clarifi cation process and the clarifi ed juice was evaluated in terms of settling rates, volume of sludge that formed, total soluble solids, pH, turbidity, total phenolic compounds, starch and color. The sugar was characterized regarding the percentage of apparent sugar, color, total phenolic compounds, starch, fi lterability, humidity and safety factor. It was verifi ed that the processing of the juice clarifi cation was not affected by the processing of the “bisada” sugarcane. However, the clarifi ed juice from the SP83-2847 variety had a more intense color and a higher total soluble solids value. The sugar produced from the “bisada” sugarcane presented similar quality to the early maturation variety. It was concluded that the processing of “bisada” sugarcane at the start of the harvest did not affect the juice clarifi cation and resulted in VHP sugar of a quality similar to that of the early maturation variety.

Caracterização dos resíduos do processamento de mandioca para produção de bioetanol

Aiming to get the best economic advantage in ethanol production from cassava roots, this study presented a physiochemical characterization from two different types of solid waste in two types of processing of the raw materials in manufacturing ethanol. The processing of cassava roots begins with the disintegration and washing the roots with the addition of 20% more water to obtain a pulp which was treated and stirred in the reactor while adding enzyme α-amylase at a temperature of 90°C for 2 hours. Then we performed a pH adjustment while lowering the temperature to 60 ° C with the addition of the enzyme amiloglucosidase and then stirring for 14 hours. The hydrolyzate obtained was the source of two types of waste which are: i) Solid residue obtained after filtration of the hydrolyatze and ii) Solid waste obtained from filtering wine after alcoholic fermentation of the hydrolyzate with the addition of a dried yeast strain Y-940 manufactured by MAURI OF BRAZIL SA (2%) at a temperature of 25º C. The results of the laboratory analysis showed that the byproducts derived from the hydrolysis and fermentation showed very similar chemical compositions. With levels between 39 and 41% fiber, 0.5% lipids, 20 and 30% carbohydrates, protein 0.5 and 1.50, 6 and 8% acidity, and 20 and 30% soluble solids.

Adubação potássica na produção e qualidade pós-colheita do rabanete

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção e qualidade de batata-doce em função das doses e parcelamento da adubação potássica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Secagem por atomização do suco de uva: microencapsulação das antocianinas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Ação do ácido abscísico na cor das bagas, na qualidade e no armazenamento pós-colheita da uva Rubi

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização morfológica e divergência genética em acessos de meloeiro

Pós-graduação em Agronomia (Genética e Melhoramento de Plantas) - FCAV

Efeito de reguladores vegetais na qualidade de frutos de melão rendilhado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade pós-colheita do Maná cubiu frigorificado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Método simples para quantificar o metabolismo aeróbio e aneróbio de levedura alcoólica

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeito do Ácido Ascórbico em melões 'Orange Flesh' minimamente processados

The aim of this work was to evaluate the application of different concentrations of ascorbic acid on Orange Flesh melon. Whole Melons were sanifi ed with 500 mg L-1 of sodium hypochlorite for 10 minutes and the cuts into cubes with 100 mg L-1 for 1 minute before being tested under different concentrations of ascorbic acid (0, 1, 2 and 3%) in immersion at room temperature for 10 minutes. After drainage, the cuts were packed in PET packages lined with polyethylene fi lm of 18 µm and stored at 5 ± 1°C and 85 ± 5% of RH for 8 days, being evaluated every 2 days. Physicochemical, microbiological and sensorial analyses were performed. The experimental design utilized for the experiment was the completely randomized in factorial scheme. Ten replicates were used for non-destructive analyses and 3 replicates were used for destructive ones. The application of ascorbic acid reduced the loss of mass; the fruits presented a low population of psychrotrophic bacterias, fi lamentous, fungi and yeasts, reduction of soluble solids, pH and fi rmness and, consequently, extended postharvest life of the fruits by 2 days. The appearance, fl avor and taste were also affected. The application of 1% of ascorbic acid was the best treatment for the fresh cuts “Orange Flesh” melons.

Qualidade pós-colheita dos frutos de jabuticaba tratada por hidrotermia

This study aimed to evaluate the hydrothermal effect on conservation of two jabuticaba fruits, Myrciaria jabuticaba Vell. Berg. Fruits were subjected to thermal treatment by 10 min at 5, 10, 15, 20 and 25 ºC and wrapped into expanded polystyrene trays, stored at 9 ºC and 85-90% RH, being evaluated every 5 d. Shelf life, weight loss, respiratory rate, soluble solids, titrable acidity, texture, C vitamin, pH, total and soluble pectin and polypheno loxidase activity were evaluated. Lower shelf life was observed for control treatment (31 d) and largest was found at 15, 20 and 25 ºC (45 d). A sligthly delay was observed in the breathing pick at 15, 20 and 25 ºC at 25 d and not in the 20 d as observed in the other treatments. Soluble solids increased with storage time for all of temperature treatment, but at 15, 20 and 25 ºC increase was smaller. Texture an C vitamin were higher in fruits stored at 25 ºC. Soluble pectin was smaller at the end of storage period, at temperatures of 20 and 25 ºC. Polyphenoloxidase activity decreased along 30 d regardless storage temperature. Treatments at 20 and 25 ºC were the most effective for mainteining posthaverst quality of the jabuticaba fruits.

Caracterização físico-química e avaliação energética de geléia elaborada em diferentes tipos de tachos com polpa e suco de acerola

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Irradiação e atmosfera modificada passiva na qualidade pós-colheita de goiabas 'Pedro Sato'

The aim of this study was to evaluate the effect of gamma radiation associated with modified atmosphere on postharvest quality of guavas ‘Pedro Sato’. It was used guavas from the region of Vista Alegre do Alto/São Paulo/Brazil. After harvest, the fruits were immediately transported to the Fruit and Vegetables Laboratory from the Agroindustrial Management and Technology Department, Agronomic Sciences College - UNESP - Botucatu / SP, where they were kept at 10 ° C and 90-95% RH in cold storage, for 28 days. It was used the randomized design, with factorial scheme 5 x 5, three repetitions. The first factor consisted of the following effects: control 1 (without package or irradiation), control 2 (polystyrene package/PS + package low density polyethylene/LDPE and without irradiation), treatment 1 (PS + LDPE and 0.2 kGy ), treatment 2 (PS + LDPE and 0.6 kGy) and treatment 3 (PS + LDPE and 1.0 kGy). The second factor consisted of the evaluation periods: 0, 7, 14, 21 and 28 days. The analyses were: firmness, soluble solids (SS), titratable acidity (TA), maturity index, pH, respiration rate. Concluded that high doses of irradiation promoted a negative effect on physical-chemical characteristics of guava ‘Pedro Sato’, verifying that only the lowest dose associated with modified atmosphere provided fruits with higher quality and acceptability, due to higher maturation rate and soluble solids obtained. Regarding the days of analysis, there were no positive effect of the treatments during storage, where only the early days promoted better values for the variables studied.