|Support type:||Scholarships in Brazil - Master|
|Effective date (Start):||March 01, 2012|
|Effective date (End):||February 28, 2013|
|Field of knowledge:||Agronomical Sciences - Agronomy - Crop Science|
|Principal researcher:||Giuseppina Pace Pereira Lima|
|Grantee:||Josiane Pereira da Silva|
|Home Institution:||Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil|
The organic plants foods are gaining market share in recent years and this consumer preference is due to the idea that products are vegetables free of pesticides. Generally, these plants after the harvest are stored and sanitized for consumption, using as chemical the chlorine. In this project we propose to evaluate the influence of type of crop (manure) in the production of cabbage, after harvest, to assess the application and secure an alternativefor food sanitizer (ozone)to replace chlorine, assessing biochemical characteristics, quality microbiological and organochlorine residues. The field experiment will be mounted in a randomized block design with four replications in split-plot, 2X4 (two cropping systems (organic and conventional) and four sanitization treatments (water, ozone 1, ozone 2 and chlorine). The cultivar will be analyzed is the "Chato de Quintal". In cultivation organic fertilizer is made with YOORIM (phosphate rock P2O5 15% total) and the conventional formulation with 10-28-20. The harvest begins at approximately 85 days after sowing. We will be analyze the mass production of fresh cabbage per unit area; crop cycle, weight of the head (PC), stem diameter (DC), number of leaf components of the skirt (NF), the index of head shape (IFC) and occurrence of pests and diseases. The cabbages harvested will be treated with public water, chlorine and ozone (two concentrations) and stored in refrigeration. Chemical analysis will be conducted to zero, seven, fourteen, twenty-one, twenty-eight and thirty-five days. The microbiological tests shall be performed at the beginning (characterization), 14 and 35 days and the organochlorine residues will be analyze at harvest and after submit to treatment.