The aim of this study was to develop a minimally processed persimmon product by applying different concentrations of thyme essential oil or lemon essential oil on the product in order to increase its shelf life. Essential oils were applied on cut persimmon in a preliminary stage of immersion, and the samples were then stored at 4 ℃ for seven days. Moisture content, soluble solids content, antioxidant capacity, total phenols, pH, optical and mechanical properties and microbiology counts were periodically analysed. Noteworthy was that the application of thyme essential oil in the washing stage improved the preservation of the fruits' colour. All samples would be considered safe according to microbiology requirements and based on the period of study, regardless of the type of essential oil applied.
La actividad pretende una mejora del proceso de aprendizaje de los alumnos. El objetivo es proporcionar una nueva perspectiva acerca de la naturaleza cambiante del conocimiento y la necesidad del “aprendizaje de por vida”. Adicionalmente, desarrolla competencias y aprendizajes muy interesantes para los estudiantes, como el diseño y realización de experimentos, la interpretación de los resultados y la redacción de artículos científicos. Los alumnos generarán ellos mismos “conocimiento científico nuevo” en dos sesiones de laboratorio, testando el efecto neuroprotector de una familia de fármacos en una cepa del nematodo C. elegans. Cada grupo experimentará con un fármaco, elaborando un sencillo mini artículo científico con sus resultados, compartiéndolo con el resto de la clase en un taller implementado en la plataforma Moodle para su evaluación por pares. A partir de todos los artículos generados, cada alumno debe escribir un párrafo con estilo “libro de texto” que sintetizará toda la información y que subirá como tarea.
The aim of this study was to evaluate the effect of a modified atmosphere (5% and 10% 7 of CO2) and calcium lactate treatment on the respiratory metabolism of minimally 8 processed persimmon. A static system to measure changes in the composition of the 9 headspace was used. Composition, texture and colour were also analysed. Persimmon 10 slices were evaluated immediately after the washing treatment and after the O2 11 composition had decreased to 17% to avoid changes in the metabolic pathway. All
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