English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A atemoia, assim como todos os frutos climatericos, apresenta uma elevada perecibilidade, tornando-se importante a adocao de tecnicas pos-colheita. Este trabalho teve como objetivo avaliar o armazenamento de atemoias recobertas com filme PVC. Os frutos utilizados foram da variedade ‘Gefner’ apresentando-se em estado de maturacao verde-maduro. Estes foram transferidos para o laboratorio de Quimica de Alimentos do IFCE, submetidos a higienizacao e divididos nos devidos tratamentos. O primeiro tratamento constou no armazenamento de cinco frutos em bandejas de isopor recobertos com filme PVC. O segundo, do recobrimento individual dos frutos em filme PVC, sendo estes acondicionados em bandejas de isopor e os frutos do controle. Estes foram armazenados durante 8 dias. O delineamento utilizado foi o DIC em esquema fatorial 3x4 com quatro repeticoes de cinco frutos por parcela. A cada tempo de armazenamento foram avaliadas: perda de massa, solidos soluveis, acidez titulavel, Ratio, pH e indice de rachaduras. O uso de filme plastico reduz a perda de massa, porem retarda o amadurecimento de frutos de atemoia. As rachaduras estao diretamente associadas ao amadurecimento dos frutos, ao aumento dos teores de solidos soluveis e possivelmente a cultivar avaliada.  Storage of atemoyas ( Annona squamosa x Annona cherimola ) covered with PVC film Abstract : The atemoya, as well as all climacteric fruits, is highly perishable, becoming important to adopt post-harvest techniques. This work aimed to evaluate the atemoyas storage covered with plastic wrap. The fruits used were of the variety 'Gefner' presenting itself in a state of green-mature aging. These were transferred to the Food Chemistry Lab IFCE submitted to cleaning and divided in appropriate treatments. The first treatment consisted in five fruit storage in styrofoam trays covered with plastic wrap. The second, the individual coating of the fruits in PVC film, which are packed in styrofoam trays and control fruits. These were stored for 8 days. The design was the DIC in 3x4 factorial with four replicates of five fruits per plot. Each storage time were evaluated: weight loss, soluble solids, titratable acidity, ratio, pH and cracking index. The use of plastic film reduces the weight loss, however retards the ripening of atemoya fruit. The cracks are directly associated with fruit ripening, increased soluble solids and possibly the cultivar evaluated.

Armazenamento de atemoias (Annona squamosa x Annona cherimola) recobertas com filme PVC