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|Título:||Factors aﬀecting blueberry physical-chemical properties|
|Citação:||Guiné RPF, Gonçalves C, Gonçalves F, Costa DVTA. (2015) Factors aﬀecting blueberry physical-chemical properties, in Proceedings of ICEUBI2015 – International Conference of Engineering: Engineering for Society, Covilhã, 9 pp.|
|Resumo:||The objective of this work is to investigate the eﬀect of diﬀerent production and conservation factors on the properties of blueberries. The production factors considered were cultivar (Duke, Bluecrop, Ozarkblue) and production mode (organic or conventional). The conservation factors were temperature (ambient, refrigeration) and time (0, 7, 14 days). The properties under study were: physical properties (color and texture); some chemical components (moisture content, sugars and acidity) and phenolic and antioxidant properties (total phenols, anthocyanins, tannins, ABTS antioxidant activity, DPPH antioxidant activity). This work showed that moisture content was only inﬂuenced by cultivar and that both acidity and sugar contents varied according to the production mode used. The results evidenced that the antioxidant activity was not statistically diﬀerent according to cultivar, production mode or conservation. As to the phenolics, only tannins showed signiﬁcant diﬀerences according to production mode, being higher for organic farming. Color parameters showed some signiﬁcant diﬀerences, so that the most intense blue corresponded to blueberries from cv. Duke, form organic farming and stored under refrigeration. Texture was also very signiﬁcantly inﬂuenced by the three factors at study, cultivar, production mode and conservation, being the berries with higher ﬁrmness those from cultivar Duke and stored under refrigeration.|
|Aparece nas colecções:||ESAV - DIA - Documentos de congressos (comunicações, posters, actas)|
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|2015_Covilha_ICEUBI_Ata_Raquel_Mirtilo estatistica.pdf||2,36 MB||Adobe PDF||Ver/Abrir|
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