{"id":76614,"date":"2005-07-10T00:00:00","date_gmt":"2005-07-10T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/nuevas-tecnologias-no-contaminantes-para-preservar-la-calidad-de-la-uva-de-mesa-durante-su-conservacion-postrecoleccion\/"},"modified":"2005-07-10T00:00:00","modified_gmt":"2005-07-10T00:00:00","slug":"nuevas-tecnologias-no-contaminantes-para-preservar-la-calidad-de-la-uva-de-mesa-durante-su-conservacion-postrecoleccion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/nuevas-tecnologias-no-contaminantes-para-preservar-la-calidad-de-la-uva-de-mesa-durante-su-conservacion-postrecoleccion\/","title":{"rendered":"Nuevas tecnolog\u00edas no contaminantes para preservar la calidad de la uva de mesa durante su conservacion postrecoleccion"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Juan  Miguel Valverde Veracruz <\/strong><\/h2>\n<p>La uva de mesa es un fruto muy perecedero tras su recolecci\u00f3n, las actuales t\u00e9cnicas de conservaci\u00f3n postcosecha presentan problematicas (residuos, fitotoxicidad, resistencias). En esta tesis se han ensayado dos tecnolog\u00edas no contaminantes, una mediante el uso de gel de aloe vera como recubrimiento comestible y la otra un envasado activo en atm\u00f3sfera modificada junto con la adici\u00f3n de aceites esenciales (eugenol, mentol y timol) como agentes antimicrobianos. Se realiz\u00f3 una conservaci\u00f3n frigor\u00edfica y un posterior estudio de vida util a 20\u00c2\u00bac. Las determinaciones anal\u00edticas fueron tasas respiratorias y etileno y concentraci\u00f3n de gases dentro de los envases, perdidas de peso, cambios de color, contenido en antocianos totales y antocianinas, cambios de firmeza y contenido de pared celular y pectinas,  contenido en solidos solubles, acidez, az\u00facares y \u00e1cidos org\u00e1nicos e \u00edndice de madurez. tambien se determinaron par\u00e1metros relacionados con la calidad funcional como actividad antioxidante total y polifenoles, as\u00ed como recuentos microbil\u00f3gicos y un an\u00e1lisis sensorial de las muestras. Los resultados obtenidos mostraron que tanto los procesos de maduracion como la calidad funcional as\u00ed como los recuentos microbiol\u00f3gicos y el an\u00e1lisis sensorial  mejoraron en las uvas tratadas con aloe vera y los aceites esenciales respecto a sus controles. por lo tanto los tratamientos representaron una alternativa eficaz a las t\u00e9cnicas tradicionales postcosecha y mejoraron la calidad significativamente tanto en los frutos conservados en fr\u00edo como durante el estudio de vida \u00fatil.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Nuevas tecnolog\u00edas no contaminantes para preservar la calidad de la uva de mesa durante su conservacion postrecoleccion<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Nuevas tecnolog\u00edas no contaminantes para preservar la calidad de la uva de mesa durante su conservacion postrecoleccion <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Juan  Miguel Valverde Veracruz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Miguel hern\u00e1ndez de elche<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 07\/10\/2005<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Daniel Valero Garrido<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: salvador Castillo garcia <\/li>\n<li>pablo salvador Fern\u00e1ndez esc\u00e1mez (vocal)<\/li>\n<li>cristina Garcia viguera (vocal)<\/li>\n<li>llu\u00eds Palou vall (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Juan Miguel Valverde Veracruz La uva de mesa es un fruto muy perecedero tras su recolecci\u00f3n, las [&hellip;]<\/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 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