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Cuatro (4) especies de hortalizas seleccionadas por mayor productividad (Maíz dulce, cebolla de rama Lechugas Gourmet y Ají jalapeño) como alternativa para condiciones protegidas. FASE II.
Abstract
El cultivo de tomate es la hortaliza que más se establece bajo condiciones protegidas, este tipo de sistema productivo se ve constantemente amenazado por variaciones en los precios, rendimiento, competencia con los cultivos de esta especie a campo abierto, lo que genera un alto riesgo económico para los productores. El objetivo de este estudio fue identificar alternativas de diversificación a la producción del cultivo de tomate, bajo condiciones de cobertizo. Esta investigación se desarrolló en el municipio de Rionegro, Vereda LLanogrande en las instalaciones del C.I La Selva. Se realizaron evaluaciones agronómicas y de poscosecha a 15 materiales de lechuga gourmet, seis (6) de ají, cinco (5) de cebolla de rama o junca y uno (1) de maíz dulce, que fue el único que se evaluó bajo condiciones protegidas y a libre exposición sin mostrar diferencias estadísticas significativas bajo los dos sistemas. En maíz, cebolla y pimentón se evaluó algunas distancias de siembra, las cuales tampoco presentaron diferencias significativas en el rendimiento de las especies. Los materiales de cebolla Veleña y Blanca, la Rucula, la lechuga Albert y Oriental green 2; junto con Ají 59, Hechicero y Ají 60 presentaron los mayores rendimientos y se constituyen en los materiales alternativos en un programa de rotación de cultivos bajo condiciones protegidas, siempre y cuando se cuente con toda su información de parte de las casas comerciales y el ICA.
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New Mexican Chile peppers ( Capsicum annuum L. `New Mexico 6-4') were harvested at weekly intervals beginning 20 days after flowering (DAF), and were evaluated for ethylene (C 2 H 4 ) production, respiration rates, chlorophyll content, degradative enzyme activity (cellulase, polygalacturonase, ß-galactosidase), and fruit firmness. Morphological and physiological changes were most apparent in peppers harvested 54 to 69 DAF. ß-galactosidase activity increased rapidly beginning 54 DAF and reached a peak by 89 DAF. Fruit firmness was highest (36 newtons) at 54 DAF and had decreased significantly by 69 DAF. Carbon dioxide production and chlorophyll content were highest in young pods harvested 20 DAF and decreased steadily thereafter. A climacteric increase of CO, was absent. There were two peaks in C 2 H 4 production: one associated with rapid fruit growth and the other with color change (61 to 69 DAF). Fruit harvested on the same day but at different developmental stages (green to red) were similar to those observed in fruit harvested over the season for the physiological characteristics tested. Separation of pepper fruit soluble proteins on SDS-PAGE demonstrated increased intensity in protein bands at 27, 35, and 40 kDa and decreased intensity of 51 kDa band as the fruit matured. Several biochemical processes appeared to be enhanced in Chile pepper fruit from 47 to 69 DAF.
Experiments were conducted to determine the relationship between pepper fruit susceptibility to Phytophthora fruit rot and fruit maturity. Pepper fruits were harvested weekly throughout the 1991 growing season and were dipped in a suspension of Phytophthora capsici zoospores (5×10 3 zoosporesl/ml). The susceptibility of nonwounded fruit to infection decreased with increased ripening. Lesion elongation in nonwounded fruit decreased from 14.1 mml/day in green fruit to 10.7 mm/day in nondehydrated red fruit. Nonwounded fruit (immature green, mature green, and red) inoculated with 5×10 3 zoospores in a 100-μl drop also exhibited less infection as the fruit ripened [...]
The nutritional composition of 10 pepper varieties collected from greenhouses in Almería (Spain), and unanalyzed until now, was determined. The analyzed principles included: Moisture, crude protein, available carbohydrates, lipids, dietary fiber, ashes, energy value, Vitamin C, fatty acids, carotenoids, minerals, nitrate and oxalic acid. The output of the analyses showed higher Vitamin C and carotenoid amounts in these pepper varieties than in conventional ones.
The antioxidative capacity of the extracts, evaluated both with the β-carotene breaching and the 2,2,-diphenyl-1-picrylhydracyl (DPPH·) radical scavenging methods, has shown that the antioxidant activity of the extracts of some varieties was comparable with those of the commercial antioxidants used with comparative purposes.
Peppers (Capsicum annum L. cv. Zafiro), having 90% red color, were treated with UV-C light (7 kJ m−2) and stored at 10 °C for 18 days. The UV-C treatment reduced decay. UV-C-treated peppers also kept firmer and presented lower carotenoid content and superficial color than control fruit. The treatments did not produce changes in fruit sugar content. After 18 days of storage at 10 °C non-treated fruit showed a reduction in pH, suggesting higher damage and tissue disruption. To evaluate the effect of UV-C on chilling injury, fruit were UV-C-treated and stored for 15 and 22 days at 0 °C plus 4 days at 20 °C. UV-C treatments reduced chilling injury incidence and severity. UV-C-treated fruit also presented lower electrolyte leakage, respiration rate, and phenolic compound content suggesting lower damage in response to low temperature storage.Results suggest that the UV-C treatments could be a useful way of reducing decay and maintaining bell pepper fruit quality. Furthermore, chilling injury incidence and severity could be reduced by short UV-C treatments.
Changes in the quality characteristics of Harvester peaches related to ripening for 1, 3, 6, and 7 days and at different maturity stages as determined by the use of color chips (grades) were correlated. Hunter values L and b had only slight change while a values increased and hue angle (θ) decreased with ripening as chip maturity increased. Firmness and titratable acid decreased as ripening progressed. As maturity (chip 3 and above) and days of ripening increased, soluble solids/acid ratio increased. No change was found in the total phenolics with increasing chip maturity; however, with increasing days, ripening (day 6 and above) increases were found. As chip maturity increased, malic acid increased, citric acid decreased, and succinic acid remained the same. Glucose (1.21 mg/100 g) and fructose (1.04 mg/100 g) remained the same as maturity increased. Interactions with chip maturity and days ripening were found with sucrose and sorbitol. The sensory evaluation panel rated the peaches acceptable or better for unripened peaches at maturity chip 6 and maturity chip 4 and above for ripened peaches.
Pepper of the variety California shows sigmoid-type growth curves and changes of colour, which are characteristic of the fruit reaching maturity, when it has practically reached full size. Respiratory activity is high a few days after fruit-set and then falls progressively. Ethylene production and 1-aminocyclopropane-1-carboxylic acid (ACC) levels remain low throughout fruit development and maturation, while ethylene-forming enzyme (EFE) activity gradually falls throughout the development. We show that treatment with propylene has no effect on the post-harvest maturation of pepper, although treatment with silver thiosulphate (STS) increases respiratory intensity and ethylene production due to the stress caused which, in turn, causes an increase in ACC levels after treatment. All these results lead to the conclusion that pepper behaves like a non-climacteric fruit during maturation, and that maturation is not regulated by ethylene.
The effect of harvesting sweet pepper ‘Domino’ fruit at different stages of growth and development on physicochemical attributes was studied. The suitability of fruit fresh weight, diameter and length, weeks from anthesis, total soluble solids (TSS), fruit colour change, firmness, internal CO2 and C2H4 concentrations as well as fruit respiration and ethylene production as maturity indicators were evaluated. Fruits were harvested weekly until fully red ripe. Fruits took 8 weeks after anthesis (WAA) to reach harvest maturity and a further 2–3 weeks to reach full ripeness (11 WAA). Fruits exhibited a sigmoid growth pattern. Hue angle (change in colour from green to red) declined with time while chroma (colour intensity) values increased with fruit maturity, as did TSS. An increase in PiCO2 and PiC2H4 accompanied the decrease in hue angle. The association between fruit ripening and the significant increase in PiC2H4 indicates that ethylene may be responsible for ripening of this cultivar of sweet pepper. Colour change and TSS were reasonable indicators of maturity of sweet pepper fruit complemented with fruit firmness.
The effect of pressure treatments of 100 and 200 MPa (10 and 20 min) and of thermal blanching at 70 °C, 80 °C and 98 °C (1 and 2.5 min), on sweet green and red bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents. Red peppers presented even an increased content of ascorbic acid (15–20%), compared to the untreated peppers. Peroxidase and pectin methylesterase (whose activity was only quantifiable in green peppers) showed a higher stability to pressure treatments, particularly the latter enzyme, while polyphenol oxidase was inactivated to the same final level by the thermal blanching and pressure treatments. Pressure treatments resulted in comparable (in green pepper) to higher (in red pepper) microbial loads compared to blanching. Pressure treated green and red peppers presented similar to better firmness before and after tunnel freezing at −30 °C, compared to thermally blanched peppers, particularly those blanched at 98 °C. The results indicated that pressure treatments of 100 and 200 MPa can be used to produce frozen peppers with similar to better nutritional (soluble protein and ascorbic acid) and texture (firmness) characteristics, comparable activity of polyphenol oxidase and higher activity of pectin methylesterase, while pressure treated peppers show a higher level of peroxidase activity. It would be interesting to use higher pressures in future studies, as an attempt to cause a higher reduction on microbial load and on enzymatic activity.
Process and control of plant senescence
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Nombre archivo: "GP_F_05FormatofichatecnicaAlternativas2012.xls". 6.2. Caracterización de la calidad
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Indicadores de productividad.
Nombre archivo: "GP_F_05FormatofichatecnicaAlternativas2012.xls".
6.2. Caracterización de la calidad.
Nombre archivo: "311201304_Anexo 10 PROTOCOLO CALIDAD CEBOLLA
RAMA_PRODUCTO 14.xlsx".
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of four Amazonic hot pepper accessions. Journal of the Science of Food and
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Nombre archivo: "Anexo 10. PROTOCOLO CALIDAD CEBOLLA RAMA_PRODUCTO 14.doc" y "311201304_Anexo 10 PROTOCOLO CALIDAD CEBOLLA RAMA_PRODUCTO 14
- Protocolo De Laboratorio Para Estimación De La Calidad En Cebolla De Rama
Anexo 1: Ficha técnica producto 1. PROTOCOLO DE LABORATORIO PARA
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Nombre
archivo:
"Anexo
10.
PROTOCOLO
CALIDAD
CEBOLLA
RAMA_PRODUCTO 14.doc" y "311201304_Anexo 10 PROTOCOLO CALIDAD
CEBOLLA RAMA_PRODUCTO 14.xlsx".
Nombre archivo: "Anexo 11. PROTOCOLO DESARROLLO FLOR Y FRUTO AJI_PRODUCTO 14.doc" y "311201304_Anexo 11 PROTOCOLO DESAR FLOR FRUTO AJI_PRODUCTO 14
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ESTIMACIÓN DEL DESARROLLO DE LA FLOR Y FRUTO EN AJI (Capsicum
annuum L). Nombre archivo: "Anexo 11. PROTOCOLO DESARROLLO FLOR Y
FRUTO AJI_PRODUCTO 14.doc" y "311201304_Anexo 11 PROTOCOLO DESAR
FLOR FRUTO AJI_PRODUCTO 14.xlsx".