{"id":115923,"date":"2018-03-11T10:44:41","date_gmt":"2018-03-11T10:44:41","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/nuevas-variedades-y-transformados-de-alcachofa-en-la-region-de-murcia\/"},"modified":"2018-03-11T10:44:41","modified_gmt":"2018-03-11T10:44:41","slug":"nuevas-variedades-y-transformados-de-alcachofa-en-la-region-de-murcia","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/produccion-de-cultivos-horticolas\/nuevas-variedades-y-transformados-de-alcachofa-en-la-region-de-murcia\/","title":{"rendered":"Nuevas variedades y transformados de alcachofa en la region de murcia"},"content":{"rendered":"

Tesis doctoral de Nuria Garc\u00eda Mart\u00ednez <\/strong><\/h2>\n

Nuevas variedades y transformados de alcachofa en la regi\u00f3n de murcia la alcachofa es una hortaliza muy apreciada por su bajo contenido cal\u00f3rico y sus propiedades nutrac\u00e9uticas. La variedad de alcachofa m\u00e1s difundida en la regi\u00f3n de murcia es "blanca de tudela", pero actualmente se producen otros cultivares apreciados y demandados en mercados internacionales para el consumo en fresco. La implantaci\u00f3n de nuevas variedades y la mejora en los rendimientos de los cultivares, son dos buenas estrategias a considerar en estos mercados tan competitivos. por otra parte, la preparaci\u00f3n culinaria y la transformaci\u00f3n industrial de la hortaliza son engorrosas, entre otras razones por el r\u00e1pido oscurecimiento de las br\u00e1cteas al ser manipuladas. Por ello es preciso dise\u00f1ar estrategias que faciliten el transporte, manipulaci\u00f3n y preparaci\u00f3n del producto, aspectos cada vez m\u00e1s demandados por los consumidores. con la finalidad de aportar soluciones a los problemas mencionados, la investigaci\u00f3n ha estado enfocada hacia dos l\u00edneas de trabajo principales: – la caracterizaci\u00f3n qu\u00edmico-f\u00edsica y bioqu\u00edmica de distintos cultivares de alcachofa, con el objetivo de definir su idoneidad para la comercializaci\u00f3n en fresco o para la transformaci\u00f3n agroindustrial. A este respecto se han considerado variedades que producen cap\u00edtulos de distintas tonalidades verdes o violetas, tales como "blanca de tudela", "calic\u00f3", "violeta de provenza", "salamb\u00f3", "romanesco" y "thema", principalmente. – el desarrollo de elaborados de alcachofa en formato de iv gama, y su control f\u00edsico-qu\u00edmico y microbiol\u00f3gico durante el almacenamiento. dentro del estudio varietal, la producci\u00f3n, determinaci\u00f3n num\u00e9rica del color y la estabilidad frente al pardeamiento (sustratos y enzimas implicados), fueron considerados. para el dise\u00f1o de elaborados en iv gama se utiliz\u00f3 la variedad "blanca de tudela". De forma previa se determinaron procesos fisiol\u00f3gicos implicados, tales como la tasa respiratoria y emisi\u00f3n de etileno de los corazones. los preparados comerciales consistieron en cap\u00edtulos, lavados y desinfectados, a los que se elimin\u00f3 el ped\u00fanculo y las br\u00e1cteas externas. Los corazones resultantes se laminaron, se impregnaron a vac\u00edo y se envasaron en atm\u00f3sfera de modificada. La estabilidad de los elaborados, almacenados 3\u00c2\u00bac, se control\u00f3 desde los puntos de vista f\u00edsico-qu\u00edmico y microbiol\u00f3gico. la estabilidad f\u00edsico-qu\u00edmica fue determinada mediante la evoluci\u00f3n de la humedad, el ph, la atm\u00f3sfera del interior de los envases y el contenido de \u00e1cido asc\u00f3rbico. La estabilidad microbiol\u00f3gica se valor\u00f3 mediante el control de la biocarga (coliformes totales, e. Coli, clostridium sulfito-reductores, aerobios mes\u00f3filos y psicr\u00f3filos, enterobacterias, mohos y levaduras, salmonella spp, y listeria spp). A partir de este estudio se determin\u00f3 la vida \u00fatil microbiol\u00f3gica mediante modelizaci\u00f3n microbiana. los buenos rendimientos agron\u00f3micos de los cultivares estudiados han puesto de manifiesto un manejo agron\u00f3mico adecuado. en relaci\u00f3n a la determinaci\u00f3n num\u00e9rica del color, los cap\u00edtulos de "blanca de tudela" y "calic\u00f3" presentaron tonalidades verde claro, mientras que "romanesco", "salamb\u00f3", "violeta de provenza" y "thema" fueron m\u00e1s oscuros y con tonos morados. Estas \u00faltimas variedades son aptas para mercados como francia e italia donde se aprecia esta caracter\u00edstica; mientras que no lo ser\u00edan para la elaboraci\u00f3n industrial por su facilidad de pardeamiento y color irregular de los corazones. &Quot;blanca de tudela" fue el cultivar m\u00e1s adecuado para su transformaci\u00f3n en iv gama por su mejor estabilidad oxidativa frente al pardeamiento. finalmente, se ha desarrollado un producto de alcachofa en iv gama, actualmente inexistente en el mercado, que mantiene su calidad f\u00edsico-qu\u00edmica y seguridad microbiol\u00f3gica durante el periodo estimado de almacenamiento. La vida \u00fatil microbiol\u00f3gica de estos elaborados fue superior a 14 d\u00edas. new varieties of artichoke cultivated in the region of murcia, and their aptitude for modified-atmosphere packaging. the artichoke is a vegetable highly appreciated for its low caloric content and nutraceutical properties. The most widespread variety of artichoke in the region of murcia is "blanca de tudela", but currently other cultivars, appreciated and demanded in the international market for fresh consumption, are produced. The implementation of new varieties and the improvement in the yields of cultivars are two good strategies to consider in these highly competitive markets. culinary preparation and industrial transformation of this vegetable are cumbersome, among other reasons, for the rapid darkening of bracts during handling. Because of this, it is also necessary to devise strategies to facilitate transport, handling and preparation of the product, aspects which are increasingly demanded by consumers. with the aim of providing solutions to the problems mentioned, this research has focused on two main lines of work: –\tthe chemical-physical and biochemical characterization of different cultivars of artichoke, with the objective of defining their suitability for fresh marketing or agro-industrial processing. In this regard, varieties that produce artichoke heads with different green or violet tonalities, such as "blanca de tudela", "calic\u00f3", "violeta de provenza", "salamb\u00f3", "romanesco" and "thema" have been considered. –\tthe development of artichoke products in map format, and their physical-chemical and microbiological control during storage. production, numerical determination of color and stability against browning (substrates and enzymes involved), were considered for the study varietal. the "blanca de tudela" variety was used for the design of an artichoke product in map format. Previously physiological processes involved, such as respiration rate and ethylene emission from hearts, were determined. For their preparation, the artichoke buds were washed, disinfected, and the peduncles and outer bracts were removed.. Hearts were laminated, impregnated under vacuum and packaged in a modified atmosphere. The stability of the processed artichokes, stored at 3\u00c2\u00b0c, was monitored from a physical-chemical and microbiological point of view. the physical-chemical stability was determined by means the evolution of moisture, ph, atmosphere composition and ascorbic acid content. Microbiological stability was measured through the control of bioburden (total coliforms, e. Coli, clostridium sulphite-reducing, psychrophilic and mesophilic aerobic bacteria, enterobacteriaceae, molds and yeasts, salmonella spp and listeria spp). In this study, the microbiological shelf life was determined through a microbiological modeling. good crop yields for cultivars in the study have revealed a suitable agronomic management. in relation to numerical determination of color, the varieties "blanca de tudela" and "calico" presented light green tonalities, while "romanesco", "salamb\u00f3", "violeta de provence" and "thema" were darker and purples. These latter varieties are apt for markets such as france and italy where this feature is appreciated, but they would not be suitable for industrial processing because of their propensity for browning and irregular heart color. &Quot;blanca de tudela" was the most suitable cultivar for modified atmosphere packaging due its high oxidative stability against browning. finally, a new artichoke product in map format which keeps their physical-chemical and microbiological quality and safety, has been developed. The microbiological shelf life of these products was higher than 14 days.<\/p>\n

 <\/p>\n

Datos acad\u00e9micos de la tesis doctoral \u00abNuevas variedades y transformados de alcachofa en la region de murcia<\/strong>\u00ab<\/h3>\n
    \n
  • T\u00edtulo de la tesis:<\/strong>\u00a0 Nuevas variedades y transformados de alcachofa en la region de murcia <\/li>\n
  • Autor:<\/strong>\u00a0 Nuria Garc\u00eda Mart\u00ednez <\/li>\n
  • Universidad:<\/strong>\u00a0 Murcia<\/li>\n
  • Fecha de lectura de la tesis:<\/strong>\u00a0 27\/06\/2014<\/li>\n<\/ul>\n

     <\/p>\n

    Direcci\u00f3n y tribunal<\/h3>\n
      \n
    • Director de la tesis<\/strong>\n
        \n
      • Pilar Almela Rojo<\/li>\n<\/ul>\n<\/li>\n
      • Tribunal<\/strong>\n
          \n
        • Presidente del tribunal: Jos\u00e9 Mar\u00eda L\u00f3pez roca <\/li>\n
        • Juan Antonio Fernandez hernandez (vocal)<\/li>\n
        • Mar\u00eda emilia Candela castillo (vocal)<\/li>\n
        • Jos\u00e9 Antonio Mart\u00ednez serna (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

           <\/p>\n","protected":false},"excerpt":{"rendered":"

          Tesis doctoral de Nuria Garc\u00eda Mart\u00ednez Nuevas variedades y transformados de alcachofa en la regi\u00f3n de murcia la alcachofa es […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[4526,8235,2088,5431],"tags":[229090,192335,46920,211487,229089,206708],"class_list":["post-115923","post","type-post","status-publish","format-standard","hentry","category-conservacion-de-alimentos","category-murcia","category-produccion-de-cultivos-horticolas","category-propiedades-de-los-alimentos","tag-jose-antonio-Martinez-serna","tag-jose-maria-lopez-roca","tag-juan-antonio-fernandez-hernandez","tag-maria-emilia-candela-castillo","tag-nuria-garcia-Martinez","tag-pilar-almela-rojo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/115923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=115923"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/115923\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=115923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=115923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=115923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}