RESUMEN La piña es un fruto tropical apreciado en el mundo por su sabor, textura y color, y es apropiado para el procesamiento mínimo. Esta investigación tuvo como objetivo determinar el efecto del tipo de corte y tipo de envase de piña mínimamente procesada sobre sus atributos de calidad durante la refrigeración a 5±1°C y 85-90% de humedad relativa. Durante el almacenamiento refrigerado fueron monitoreados el color, textura y aceptación sensorial durante 12 días. Las muestras se analizaron estadísticamente mediante un diseño factorial por parcelas subsubdividas completamente al azar. Los factores a evaluar fueron tres tipos de cortes y tres diferentes empaques y las variables de respuesta los atributos de calidad. Todas las mediciones fueron realizadas con tres repeticiones. Se aplicó estadística descriptiva, ANOVA y comparación de medias según Duncan. En general, tanto el tipo de corte como el tipo de empaque afectan los atributos de calidad de la piña 'Oro Miel' durante el almacenamiento. La condición más adecuada de conservación fue piña cortada en cuartos rodajas y envasada al vacío alcanzando 12 días de almacenamiento.

ABSTRACT Pineapple is a tropical fruit appreciated worldwide for its flavor, texture and color, and is suitable for minimal processing. The objective of this research was to determine the effect of the cut type and type of container for minimally processed pineapple on quality attributes during refrigeration at 5±1°C and 85-90% relative humidity. During the refrigerated storage, the color, texture and sensorial acceptance were monitored for 12 days. The samples were analyzed statistically by means of a factorial design using completely random subsubdivided plots. The evaluated factors included three cut types and three types of packaging, and the evaluated response variables included quality attributes. All measurements were taken in triplicate. Descriptive statistics, ANOVA and means comparison using Duncan test were used. In general, both the cut type and the type of packaging affected the quality attributes of the 'Golden' pineapple during storage. The best preservation condition was pineapple cut into quarter slices and vacuum-packed, reaching 12 days of storage.

Este trabalho busca, como função principal, determinar o valor do coeficiente convectivo de transferência de calor através da metodologia de modelagem matemática e simulação numérica associada ao processo experimental previamente realizado, de resfriamento rápido com ar forçado de figos "Roxo de Valinhos". O objetivo foi comparar o resultado com o definido pelo ajuste entre os dados experimentais e o uso de equação empírica da literatura, já realizado. Para a predição da temperatura próximo ao centro das frutas, considerou-se o modelo da lei de Fourier em coordenadas esféricas e se implementaram algoritmos segundo os métodos de diferenças finitas e dos elementos finitos para os modelos unidimensional e tridimensional, respectivamente. O estabelecimento do referido valor se dá a partir da comparação desses dados simulados com os dados experimentais. Os valores resultantes dos dois modelos foram coincidentes e resultaram menores valores residuais que o obtido pela equação empírica; além disso, a representatividade da curva simulada mostra que a atual metodologia é mais precisa que a anteriormente realizada e, portanto, adequada para este e trabalhos futuros.

The main purpose of this study is to determine the convective heat transfer coefficient value by using the methodology of mathematical modeling and numerical simulation associated with the experimental process previously performed, of the forced air precooling of the figs type 'Roxo de Valinhos'. The objective was to compare the result with the one determined by fitting an empirical equation from the literature to the experimental data. For the prediction of the temperature, near to the center of fruits, the Fourier law model was considered. Algorithms employing the finite differences and finite elements methods were implemented for the one-dimensional and three-dimensional models. The establishment of the referred value was performed through the comparison of these simulated data with the experimental data. The resulting values of the two models were coincident and generated a smaller residual value than the one obtained by the empirical equation. Furthermore, the representation of the simulated curve shows that the methodology of the mathematical modeling and numerical simulation is more accurate than the previous one and suitable for this and future work.

The Fuyu persimmon fruit presents little literature review of mechanical properties and physiological behavior. In this paper the alteration of mechanical resistance to compression of persimmon fruit 'Fuyu' the respiratory behavior and the evolution of ethylene production during storage were evaluated. The fruits were harvested with two harvest indexes: Index 1, fruits with 15 to 20 days before the commercial index, and Index 2, known as the commercial index. The fruits were selected, packed (commercial carton boxes) and stored in two conservation conditions, with refrigeration (0 ± 1 ºC and 65 ± 1% RH) and without refrigeration (22 ± 3 ºC and 71 ± 6% RH). The Young's modulus of persimmon fruit decreases during the postharvest period independently of the conservation conditions. The Young's modulus varied between 3,695.3 and 968.2 kPa. The harvest index of persimmon fruit 'Fuyu' influenced the Young's modulus values during the storage. The persimmon fruit 'Fuyu' showed a respiratory pattern characteristic of climacteric fruits and exhibited a maximum ethylene evolution at the climacteric peak.

El caqui 'Fuyu' presenta escasa revisión de literatura en lo que respecta a propiedades mecánicas y comportamiento fisiológico. En este trabajo fue evaluada la alteración de la resistencia mecánica a la compresión del caqui 'Fuyu', el comportamiento respiratorio y la evolución de la producción de etileno durante el almacenamiento. Las frutas fueron cosechadas con dos índices de cosecha: Índice 1, frutas cosechadas 15 a 20 días antes de la madurez comercial y, Índice 2, frutas cosechadas con madurez comercial. Las frutas fueron seleccionadas, empacadas en empaque comercial (caja de cartón) y almacenadas bajo dos condiciones de conservación: 1. Con refrigeración (0 ± 1 ºC y 65 ± 1% de HR; 2. Sin refrigeración (22 ± 3 ºC y 71 ± 6% de HR). El módulo de elasticidad del caqui disminuye durante el periodo postcosecha independiente de las condiciones de conservación. El módulo de elasticidad varió entre 3.695,3 y 968,2 kPa. El grado de madurez del caqui 'Fuyu' en el momento de la cosecha, influencia los valores del módulo de elasticidad durante el almacenamiento. El caqui 'Fuyu' presenta comportamiento respiratorio característico de fruto climatérico y el pico de evolución de etileno coincide con el pico climatérico.