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dc.contributor.advisorPérez-Muñoz, Fernando
dc.contributor.authorSarmiento-Rondón, María T.
dc.date.accessioned2018-11-14T18:49:53Z
dc.date.available2018-11-14T18:49:53Z
dc.date.issued2009
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1293
dc.description.abstractWhole yam (D. rotundata) tubers were packed under the following combinations of modified atmosphere: (1) 10% CO2 & 2% O2, (2) 5% CO2 & 2% O2, (3) 10% CO2 & 80% O2 y (4) 6% CO2 & 70% O2. N2 was used to complete the balance. Samples, in triplicate, were stored for 25 weeks at 14 or 22°C and 70-90 % RH. Samples of yam without treatment, at temperatures of 14°C and 22°C, were used as control. Measures of weight loss, color, pH, texture, enzyme activity and sensory analysis were used as quality indicators. Data was analyzed using the program Infostat® (p≤0.05). Respiration rate of tubers diminished when storage temperature was 14°C, compared to 22ºC storage. After 71 days of storage, high condensation of water and the presence of S. Rolfsii were evident in about 50% of the samples treated at 22°C. Changes in the quality indicators were minor for samples at 14ºC after 136 days of storage. Results of the organoleptic study for the treated tubers stored at 14ºC indicated that the sensory characteristics of the boiled yam maintained under the treatment (3) 10% CO2 and 80% O2 were comparable to the control.
dc.description.abstractSe empacaron tubérculos de ñame D. rotundata enteros bajo las siguientes combinaciones de atmósfera modificada (1) 10% CO2 & 2% O2, (2) 5% CO2 & 2% O2, (3) 10% CO2 & 80% O2 y (4) 6% CO2 & 70% O2. Se utilizó N2 para completar el balance. Las muestras, en triplicado, se almacenaron durante 25 semanas a 14 ó 22°C y 70-90% HR. Muestras de ñame sin empacar a las temperaturas de 14 y 22°C se utilizaron como control. Medidas de pérdida de peso, color, pH, textura, actividad enzimática y análisis sensorial fueron utilizadas como indicadores de calidad. Los datos fueron analizados utilizando el programa Infostat® (p≤0.05). La tasa respiratoria de los tubérculos disminuyó cuando la temperatura de almacenamiento fue de 14°C, en comparación al almacenaje a 22ºC. Luego de 71 días de almacenamiento, alta condensación de agua y la presencia del hongo S. Rolfsii fueron evidentes en alrededor del 50% de las muestras tratadas a 22°C. Cambios en los indicadores de calidad fueron menores para la condición de 14°C luego de 136 días de almacenamiento. Los resultados del estudio organoléptico para los tubérculos tratados almacenados a 14°C indicaron que las características sensoriales del ñame hervido mantenido bajo el tratamiento (3) 10% CO2 & 80% O2 fueron comparables al control.
dc.language.isoesen_US
dc.subjectÑameen_US
dc.subjectDioscorea rotundataen_US
dc.titleEmpaque de ñame (Dioscorea rotundata) bajo condiciones de atmósfera modificadaen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2009 María Teresa Sarmiento Rondón.en_US
dc.contributor.committeeGonzález, Agenol
dc.contributor.committeeNegrón de Bravo, Edna
dc.contributor.representativeRivera, Aixa
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationYear2009en_US


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