POSCOSECHA - TECHNOLOGY OF POSCOSECHA - HORTALIZAS
Photo de Factors extrínsecos that determine the conservation of calabacín IV Range

Factors extrínsecos that determine the conservation of calabacín IV Range

13 junio, 2012
The changes in the current lifestyle have promoted the apparition of new tendencies in the consumption of foods, as it is the case of the products IV Range. These products characterise for possessing an useful life average of some 7-10 days, by means of the employment of temperatures of refrigeration and technologies of atmospheres modified (AM). …
Photo de Espárrago White: a new presentation for new markets

Espárrago White: a new presentation for new markets

28 octubre, 2011
A group of researchers of the University of The Rioja, directed by the professor Elena González Fandos, chair of Technology of the Foods, works in the evaluation of the quality of the espárrago white. The study has been developed in collaboration with the researcher Ana Simón, of the Service of Investigation and Development Agroalimentario of the Government of The Rioja.
Photo de The garlic rot caused by Fusarium proliferatum

The garlic rot caused by Fusarium proliferatum

30 agosto, 2011
The annual production of Spain garlic is 154.587 t and its cultivation occupies a 15.900 has distributed mainly in Castilla La Mancha (53.1%), Andalusia (27.4%) and Castilla y León (9.1%). In Castilla-La Mancha, the main Community producer, has cultivated this season 7% more than in the campaign 2009 / 2010, being Albacete province with greater surface area cultivated garlic with 4,750 has followed by basin with 2,200 has. …
Photo de Reuse of water ozonizada in Romaine Lettuce processed fresh

Reuse of water ozonizada in Romaine Lettuce processed fresh

29 noviembre, 2010
They are currently studying alternatives to the use of the water chlorinated in the microbiological control of fruit and vegetables minimally processed fresh (MPF). Ozonizada water is emerging as an effective disinfectant that could also allow the reuse of water for washing. The objective of this study was to determine the effectiveness of the ozonizada water (0,5 ppm O3), its ability to reuse …
Photo de I handle of harvest and poscosecha of dry onion

I handle of harvest and poscosecha of dry onion

30 mayo, 2005
Technical guide elaborated for the work of field. It includes the following chapters: harvest, cured, cut of neck and roots, dried, selection and classification, embolsado and heavy and storage.
Photo de They translate fichas technical to the Spanish

They translate fichas technical to the Spanish

20 mayo, 2005
The Centre of Information and Investigation in Technologies of Poscosecha of the University of California finishes to translate to the Spanish the following fichas technical: batatas, camotes, cabbages of Brussels, cabbages (of leaf, berza or repollo and Chinese variety), Belgian endive, escarole or chicory and roman lettuce.
Photo de Packaging of Vegetables

Packaging of Vegetables

14 abril, 2005
Document written by Val Hillers, specialist of Extension in Foods, that includes chapters such as: packaging of vegetables home, recommendations to select the team, manufacturing of the team, instructions to fill the frascos, added of the salt, the enclosed of the frascos, etc.
Photo de Commercialising the biodiversidad

Commercialising the biodiversidad

7 febrero, 2005
The agriculturalists of the high Andean zones of Bolivia, Ecuador and Peru cultivate traditionally cientos of different varieties of pope, whose production has diminished in the last decades. For revertir this tendency, the International Centre of the Pope (CIP) has initiated the research of new uses for said varieties. This article describes how the CIP comes realising this process.