Guava Preserve
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. OtimizaÃÃo do processo de elaboraÃÃo e avaliaÃÃo da presenÃa de sorbato e das embalagens sobre o doce de goiaba durante armazenamento / Optimization and evaluation of the presence of potassium sorbate and packages on guava preserve during storage
O doce de goiaba em massa à um produto muito apreciado na regiÃo de Minas Gerais, porÃm, estudos apontam que a maior parte de sua produÃÃo à feita sem nenhuma padronizaÃÃo e controle de qualidade e, em muitos casos, pode-se dizer que os doces sÃo produzidos de maneira atà mesmo rudimentar. Diante de uma regiÃo com grande potencial para o desenvolv
Publicado em: 2008
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2. Quality of soursweet sauces of guava (Psidium Guajava L.) and tomato (Lycopersicon Esculentum) / Molhos agridoces de goiaba e tomate: qualidade fÃsico-quÃmica, quÃmica, microbiolÃgica e sensorial
Guatchup or catchup are soursweet sauces prepared with either guava or tomato, which take in their formation both sugars and condiments. This work was designed to evaluate the microbiologic, physical, physicochemical and chemical characteristics of commercial soursweet guava and tomato sauces and soursweet sauces manufactured artisanally, following the tradi
Publicado em: 2007
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3. Controle natural de Triozoida limbata em goiabeira / Natural control of Triozoida limbata in guava plants
It was evaluated in this work, the natural control of Triozoida limbata (Enderlein) (Hemiptera: Sternorrhyncha: Triozidae) at three different times of the year: in the periods from 06/02/2006 to 07/25/2006, 07/29/2006 to 09/15/2006 and from 10/11/2006 to 11/24/2006. The research was carried out in an orchard of guava in the Campus of the Federal University o
Publicado em: 2006
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4. Effects of maturity stage and temperature management on postharvest physiology and quality of red strawberry guava. / Efeitos do estádio de maturação e do manejo da temperatura sobre a fisiologia e qualidade pós-colheita de araçá-vermelho.
Red strawberry guava (Psidium cattleianum Sabine) has a high potential for in natura fruit commercialization. However, this requires the characterization of fruit postharvest physiology to improve its storage potential and to preserve its physical and chemical attributes. This research was carried out to study the effects of fruit maturity at harvest and sto
Publicado em: 2005