Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizer

The goal of this study was to increase the fresh-cut zucchini shelf-life with glutamic acid biofertilizer. Treatments consisted of foliar applications of aqueous solutions of the bacterial fermentation containing 30% L-glutamic acid, at 14th, 21st, 28th, and 35th days after transplanting, at 0.2 and...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Welinski de O. D'Angelo,Jessica, Michelloti Bettoni,Marcelle, Francisco Mógor,Átila, Cuquel,Francine Lorena
Lenguaje:	English
Publicado:	Universidad de Tarapacá. Facultad de Ciencias Agronómicas 2017
Materias:	Cucurbita pepo summer squash minimally processed aminoacids bacterial fermentation
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292017000100011
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0718-34292017000100011
record_format	dspace
spelling	oai:scielo:S0718-342920170001000112017-08-28Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizerWelinski de O. D'Angelo,JessicaMichelloti Bettoni,MarcelleFrancisco Mógor,ÁtilaCuquel,Francine Lorena Cucurbita pepo summer squash minimally processed aminoacids bacterial fermentation The goal of this study was to increase the fresh-cut zucchini shelf-life with glutamic acid biofertilizer. Treatments consisted of foliar applications of aqueous solutions of the bacterial fermentation containing 30% L-glutamic acid, at 14th, 21st, 28th, and 35th days after transplanting, at 0.2 and 0.4 mL L-1, 100 mL per plant of 7 days, starting at 14 days after transplant during the whole cycle (42 days). Zucchini fruits were pre-selected, sanitized and minimally processed into strips. Fruits were weighed (100 g) and placed into plastic bags of low density polyethylene (70 um). After sealing bags were stored. Plastic bags were kept at 6 ± 1 °C and 95% relativity humidity. Weight loss, soluble solids content, pH, titratable acidity, and color were performed at regular intervals of two days during eight days. To increase the fresh-cut zucchini shelf-life it is recommended to apply 0.4 mL L-1 glutamic acid biofertilizer.info:eu-repo/semantics/openAccessUniversidad de Tarapacá. Facultad de Ciencias AgronómicasIdesia (Arica) v.35 n.1 20172017-03-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292017000100011en10.4067/S0718-34292017005000010
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Cucurbita pepo summer squash minimally processed aminoacids bacterial fermentation
spellingShingle	Cucurbita pepo summer squash minimally processed aminoacids bacterial fermentation Welinski de O. D'Angelo,Jessica Michelloti Bettoni,Marcelle Francisco Mógor,Átila Cuquel,Francine Lorena Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizer
description	The goal of this study was to increase the fresh-cut zucchini shelf-life with glutamic acid biofertilizer. Treatments consisted of foliar applications of aqueous solutions of the bacterial fermentation containing 30% L-glutamic acid, at 14th, 21st, 28th, and 35th days after transplanting, at 0.2 and 0.4 mL L-1, 100 mL per plant of 7 days, starting at 14 days after transplant during the whole cycle (42 days). Zucchini fruits were pre-selected, sanitized and minimally processed into strips. Fruits were weighed (100 g) and placed into plastic bags of low density polyethylene (70 um). After sealing bags were stored. Plastic bags were kept at 6 ± 1 °C and 95% relativity humidity. Weight loss, soluble solids content, pH, titratable acidity, and color were performed at regular intervals of two days during eight days. To increase the fresh-cut zucchini shelf-life it is recommended to apply 0.4 mL L-1 glutamic acid biofertilizer.
author	Welinski de O. D'Angelo,Jessica Michelloti Bettoni,Marcelle Francisco Mógor,Átila Cuquel,Francine Lorena
author_facet	Welinski de O. D'Angelo,Jessica Michelloti Bettoni,Marcelle Francisco Mógor,Átila Cuquel,Francine Lorena
author_sort	Welinski de O. D'Angelo,Jessica
title	Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizer
title_short	Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizer
title_full	Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizer
title_fullStr	Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizer
title_full_unstemmed	Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizer
title_sort	fresh-cut zucchini shelf-life after applying glutamic acid biofertilizer
publisher	Universidad de Tarapacá. Facultad de Ciencias Agronómicas
publishDate	2017
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292017000100011
work_keys_str_mv	AT welinskideodangelojessica freshcutzucchinishelflifeafterapplyingglutamicacidbiofertilizer AT michellotibettonimarcelle freshcutzucchinishelflifeafterapplyingglutamicacidbiofertilizer AT franciscomogoratila freshcutzucchinishelflifeafterapplyingglutamicacidbiofertilizer AT cuquelfrancinelorena freshcutzucchinishelflifeafterapplyingglutamicacidbiofertilizer
_version_	1714203735271407616

Fresh-cut Zucchini shelf-life after applying glutamic acid biofertilizer

Ejemplares similares