Browsing by Author "Honorio, Sylvio Luis"
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Publication Open Access Diseño de invernadero para producción de flor cortada de anturio(2010) García Poza, Iker; Moure Gil, José; Honorio, Sylvio Luis; Escuela Técnica Superior de Ingenieros Agrónomos; Nekazaritza Ingeniarien Goi Mailako Eskola Teknikoa; Universidade Estadual de Campinas (Brasil); Tecnología de Alimentos; Elikagaien TeknologiaEl objetivo principal de este proyecto es diseñar un invernadero para la producción experimental de flor cortada de anturio en la Facultad de Ingeniería Agricola (FEAGRI) de la Universidad Estadual de Campinas (UNICAMP). Los objetivos especificos del proyecto son dos: - Realizar una revisión bibliografica que explique la situación actual del mercado de flor cortada en general, y en concreto el de la flor del anturio; y que sirva de referencia para poder llevar a cabo las labores culturales necesarias para producir flores cortadas de anturio que puedan ser utilizadas en estudios, principalmente de almacenamiento y mantenimiento de la calidad de flor cortada. - Proyectar un invernadero y llevar a cabo los cálculos necesarios para el dimensionamiento del invernadero.Publication Open Access Qualidade pós-colheita de cerejas cv. Ambrunés utilizando coberturas comestíveis(Sociedade Brasileira de Fruticultura, 2006) Carvalho Filho, C. D.; Honorio, Sylvio Luis; Moure Gil, José; Tecnología de Alimentos; Elikagaien TeknologiaThe objective of this study was evaluate the quality of cherries cv Ambrunés (cherries perforated) covered with edible coatings based on zeina and carnaúba wax emulsion, appliied in the form of immersion and pulverization and storage in controlled environ ment with temperature 5 ºC ± 0,5 ºC and humidity 90 - 95 %. The parameters used to evaluate the quality of the fruits were: soluble solid, titratable acidity, loss of weight, soluble solid relation / titratable total acidity and fungal deterioration. The fruits were evaluated until the 52nd day of conservation. The treatment that used the emulsion carnaúba wax was superior in all of the parameters when compared with the control fruits and the fruits coatings with zeina. The coating based on zeína provoked an acceleration in the ripening of the fruits and presented fungal deterioration since the 24th day storage. It was also noticed that this form of cherries without the peduncle (cherries perforated) commercialization, represents a bigger possibility of fungal contamination trought the injured area. The emulsion of carnaúba wax retarded the deterioration until the 45th day of conservation, showed while the better treatment.