Ajo
Garlic is the most exported vegetable from Argentine and the province of Mendoza, for a value between 50 and 70 million of dollars. In order to get early arrive at the contrary sea son markets, it is necessary to have it in november and december, but rain could delay the convenient dehidration o cur...
Guardado en:
| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
|---|---|
| Autores principales: | , , , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=11063 |
| todos_str_mv |
11060 78 Artículos Presentado en el 20° Congreso Internacional de Refrigeración. Melbourne (Australia), 1999. Subsidiado por el Consejo de Investigaciones de la UNCuyo. spa UNCuyo FCA Dto. Biometematica y Fisicoq UNCuyo FCA Dto. de Tecnología Agroindustrial UNCuyo FCA Dto. de Tecnología Agroindustrial UNCuyo FCA Dto. de Tecnología Agroindustrial UNCuyo FCA Dto. de Tecnología Agroindustrial |
|---|---|
| titulo_str_mv |
Ajo Garlic |
| descriptores_str_mv |
Ajo Conservación biológica Mendoza (Argentina : provincia) Secado |
| autor_str_mv |
Araniti, Elena V. Guinle, Viviana B.. Héctor R. Roby Herrera, María C. Winter, Patricia L. |
| disciplina_str_mv |
Ciencias agrarias |
| description_str_mv |
Garlic is the most exported vegetable from Argentine and the province of Mendoza, for a value between 50 and 70 million of dollars. In order to get early arrive at the contrary sea son markets, it is necessary to have it in november and december, but rain could delay the convenient dehidration o cured, besides to provoke losses and reduce qualily. The objetive of this sludy is to harmonize the early date of harvest with a fast dried process of garlic. It was used three dried modalities: tradilional o caballete, sun furnace and electric furnace. After dry, garlic were storage at 0ºC and at room temperature. During the storage, was constroled weight loss. • In the three condilions there were not significative differences because of the low R.H, in the atmosphere, Bythe contrary, in former years the results were belter with ar tificial dried. • In cold storage, at seven months, garlic weight loss were around • Storage with leaves and at 0º C was • Storage with leaves and at 0º was the most conveniente method. Mendoza (Argentina) exporta ajo por valor de 50-70 millones de dólares/año. Para llegar a los mercados de contraestación, debe estar terminado en forma temprana (noviembre-diciembre), época en que las lluvias demoran el secado a campo o curado además de ocasionar pérdidas y disminuir la calidad. El objetivo de este estudio consistió en armonizar la fecha de cosecha temprana con un proceso de secado rápido del ajo, para permitir la reducción de pérdidas postcosecha, manteniendo la calidad y asegurando un adecuado comportamiento en conservación. Se probaron tres modalidades de secado: caballete o sistema tradicional, horno solar y horno eléctrico convencional. Luego se sometió el material a conservación frigorífica (O OC) Y temperatura ambiente, analizándose la variable pérdida de peso. • Salvo la variable peso, los tres tratamientos de secado no dieron diferencias significativas, por la ausencia de alta HR Ambiente. En cambio, en años con sequedad ambiental, los resultados fueron favorables al secado forzado, • La conservación frigorífica durante 7 meses produjo una disminución de peso del 13,8 %, 13,8 %, • La conservación con hojas y a 0º C, fue la más favorable. |
| object_type_str_mv |
Textual: Revistas |
| id |
11063 |
| plantilla_str |
Artículo de Revista |
| record_format |
article |
| container_title |
Revista de la Facultad de Ciencias Agrarias |
| journal_title_str |
Revista de la Facultad de Ciencias Agrarias |
| journal_id_str |
r-78 |
| container_issue |
Revista de la Facultad de Ciencias Agrarias |
| container_volume |
Vol. 32, no. 1 |
| journal_issue_str |
Vol. 32, no. 1 |
| tipo_str |
textuales |
| type_str_mv |
Articulos |
| title_full |
Ajo |
| title_fullStr |
Ajo Ajo |
| title_full_unstemmed |
Ajo Ajo |
| description |
Garlic is the most exported vegetable from Argentine and the province of Mendoza, for a value between 50 and 70 million of dollars. In order to get early arrive at the contrary sea son markets, it is necessary to have it in november and december, but rain could delay the convenient dehidration o cured, besides to provoke losses and reduce qualily. The objetive of this sludy is to harmonize the early date of harvest with a fast dried process of garlic. It was used three dried modalities: tradilional o caballete, sun furnace and electric furnace. After dry, garlic were storage at 0ºC and at room temperature. During the storage, was constroled weight loss. • In the three condilions there were not significative differences because of the low R.H, in the atmosphere, Bythe contrary, in former years the results were belter with ar tificial dried. • In cold storage, at seven months, garlic weight loss were around • Storage with leaves and at 0º C was • Storage with leaves and at 0º was the most conveniente method. |
| dependencia_str_mv |
Facultad de Ciencias Agrarias |
| title |
Ajo |
| spellingShingle |
Ajo Ajo Conservación biológica Mendoza (Argentina : provincia) Secado Araniti, Elena V. Guinle, Viviana B.. Héctor R. Roby Herrera, María C. Winter, Patricia L. |
| topic |
Ajo Conservación biológica Mendoza (Argentina : provincia) Secado |
| topic_facet |
Ajo Conservación biológica Mendoza (Argentina : provincia) Secado |
| author |
Araniti, Elena V. Guinle, Viviana B.. Héctor R. Roby Herrera, María C. Winter, Patricia L. |
| author_facet |
Araniti, Elena V. Guinle, Viviana B.. Héctor R. Roby Herrera, María C. Winter, Patricia L. |
| title_sort |
Ajo |
| title_short |
Ajo |
| url |
https://bdigital.uncu.edu.ar/fichas.php?idobjeto=11063 |
| estado_str |
3 |
| building |
Biblioteca Digital |
| filtrotop_str |
Biblioteca Digital |
| collection |
Artículo de Revista |
| institution |
Sistema Integrado de Documentación |
| indexed_str |
2023-04-25 00:36 |
| _version_ |
1764120193282342912 |
