Ricardo Alfredo Kluge
CV Lattes
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Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation for the last research proposal) Birthplace: Brazil
graduation at Engenharia Agronômica from Universidade Federal de Pelotas (1989), master's at Fruticultura de Clima Temperado from Universidade Federal de Pelotas (1994) and doctorate at Fitotecnia from Escola Superior de Agricultura Luiz de Queiroz (1999). Has experience in Agronomy, acting on the following subjects: processamento mínimo, armazenamento, pós-colheita, 1-metilciclopropeno and citrus. (Source: Lattes Curriculum)
- Evaluation of qualitative losses of beetroot in fresh-cut detriment and additives application aiming your reduction, AP.R
Abstract
Beetroot is a nutritionally rich vegetable, with high antioxidants and functional properties, consumed as fresh or fresh-cut. The color of beetroot is due to the high content of its main functional compound, the betalaines, which are a water soluble pigments present in practically all its tissues. Minimally processed products (MPPs) are increasingly present in the daily lives of consume...
- Evaluation of termal treatment, modified atmosphere and calcium on storage of IAC Douradão peach, AP.R
- Post-harvest of litchi fruit (Litchi chinensis Sonn), AP.R
(Only some records are available in English at this moment)
- Role of the carotenoids in the development of the fungus Botrytis cinerea in tomato fruit, BP.IC
Abstract
Among several concerns of the food sciences there is the constant attention to the period in which the aliment remains good for consumption. The ripening and susceptibility to pathogens become the target of study, since they impact on deep changes in the characteristics of the fruits, increasing their perishability and reducing their shelf life. Researches was shown that the concentrati...
- Additives inhibiting enzymatic oxidation in minimally processed beetroot, BP.IC
Abstract
Minimal processing has been growing quite fast lately. It includes many stages of preparation of the product that ease its immediate consumption; however, the stress generated in the process and the increase of exposure surface raise the activity of oxidative enzymes (PPO and POD) and reduce the product shelf life. The use of GRAS ("Generally Recognized as Safe") additives is an importa...
- Use of arginine as oxidation inhibitor enzymatic in beetroot minimally processed, BP.MS
Abstract
Beetroot (Beta vulgaris) is a vegetable of great importance for the Brazilian agribusiness and for human diet, being source of bioactive compounds (betalains and phenolic compounds). This vegetable can be consumed in several ways, such as raw or cooked salads, pickles, juices and even as food colorants. Vegetables fresh-cut processing is a technology that is increasingly being developed...
- Modified atmosphere in fresh-cut beetroots, BP.IC
Abstract
Red beet is a crop with different nutritional and antioxidant properties, being consumed mainly fresh-cut, fresh, cooked and canned. Fresh-cut products are increasingly being consumed as a quick, safe and healthy way of eating fruits and vegetables. However, the cut made in the processing causes stress to the plant tissue, increasing the respiratory rate, activating the secondary metabo...
- Conservation of purple carrots at different storage temperatures, BP.IC
Abstract
The carrot (Daucus carota) has a world production above 36 million tonnes. In Brazil it is produced mainly in the region of Minas Gerais, which owns 37% of the national production. The purple carrot is a vegetable just grown in Brazil, contains a significant amount of bioactive compounds, such as anthocyanins and carotenoids, which have antioxidant action. Post-harvest losses of vegetab...
(Only some records are available in English at this moment)
- Evaluation of qualitative losses of beetroot in fresh-cut detriment and additives application aiming your reduction, AP.R
Abstract
Beetroot is a nutritionally rich vegetable, with high antioxidants and functional properties, consumed as fresh or fresh-cut. The color of beetroot is due to the high content of its main functional compound, the betalaines, which are a water soluble pigments present in practically all its tissues. Minimally processed products (MPPs) are increasingly present in the daily lives of consume...
- Evaluation of termal treatment, modified atmosphere and calcium on storage of IAC Douradão peach, AP.R
- Post-harvest of litchi fruit (Litchi chinensis Sonn), AP.R
(Only some records are available in English at this moment)
- Role of the carotenoids in the development of the fungus Botrytis cinerea in tomato fruit, BP.IC
Abstract
Among several concerns of the food sciences there is the constant attention to the period in which the aliment remains good for consumption. The ripening and susceptibility to pathogens become the target of study, since they impact on deep changes in the characteristics of the fruits, increasing their perishability and reducing their shelf life. Researches was shown that the concentrati...
- Additives inhibiting enzymatic oxidation in minimally processed beetroot, BP.IC
Abstract
Minimal processing has been growing quite fast lately. It includes many stages of preparation of the product that ease its immediate consumption; however, the stress generated in the process and the increase of exposure surface raise the activity of oxidative enzymes (PPO and POD) and reduce the product shelf life. The use of GRAS ("Generally Recognized as Safe") additives is an importa...
- Use of arginine as oxidation inhibitor enzymatic in beetroot minimally processed, BP.MS
Abstract
Beetroot (Beta vulgaris) is a vegetable of great importance for the Brazilian agribusiness and for human diet, being source of bioactive compounds (betalains and phenolic compounds). This vegetable can be consumed in several ways, such as raw or cooked salads, pickles, juices and even as food colorants. Vegetables fresh-cut processing is a technology that is increasingly being developed...
- Modified atmosphere in fresh-cut beetroots, BP.IC
Abstract
Red beet is a crop with different nutritional and antioxidant properties, being consumed mainly fresh-cut, fresh, cooked and canned. Fresh-cut products are increasingly being consumed as a quick, safe and healthy way of eating fruits and vegetables. However, the cut made in the processing causes stress to the plant tissue, increasing the respiratory rate, activating the secondary metabo...
- Conservation of purple carrots at different storage temperatures, BP.IC
Abstract
The carrot (Daucus carota) has a world production above 36 million tonnes. In Brazil it is produced mainly in the region of Minas Gerais, which owns 37% of the national production. The purple carrot is a vegetable just grown in Brazil, contains a significant amount of bioactive compounds, such as anthocyanins and carotenoids, which have antioxidant action. Post-harvest losses of vegetab...
(Only some records are available in English at this moment)
*Updated January 19, 2019
| 27 / 5 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 45 / 27 | Completed scholarships in Brazil |
| 74 / 34 | All Research Grants and Scholarships |
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
| Publications | 7 |
| Citations | 55 |
| Cit./Article | 7.9 |
| Data from Web of Science | |
PRECZENHAK, ANA PAULA; TESSMER, MAGDA ANDREIA; BERNO, NATALIA DALLOCCA; DE ABREU VIEIRA, ALLAN PATRICK; KLUGE, RICARDO ALFREDO. Initial stages of minimal processing of red beets result in significant loss of bioactive compounds. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 96, p. 439-445, OCT 2018. Web of Science Citations: 0. (16/01201-8)
LYE JOMORI, MARIA LUIZA; BERNO, NATALIA DALLOCCA; KLUGE, RICARDO ALFREDO. ETHYLENE APPLICATION AFTER COLD STORAGE IMPROVES SKIN COLOR OF `VALENCIA' ORANGES. Revista Brasileira de Fruticultura, v. 38, n. 4, JUL-AUG 2016. Web of Science Citations: 0. (09/09695-6)
KLUGE, RICARDO A.; VITTI, MARIA CAROLINA D.; SASAKI, FABIANA F.; JACOMINO, ANGELO P.; MORETTI, CELSO L.. Respiratory activity and pigment metabolism in fresh-cut beet roots treated with citric acid. Horticultura Brasileira, v. 26, n. 4, p. 520-523, OCT-DEC 2008. Web of Science Citations: 1.
DARIO VITTI, MARIA CAROLINA; SASAKI, FABIANA FUMI; MIGUEL, PATRICIA; KLUGE, RICARDO ALFREDO; MORETTI, CELSO LUIZ. Activity of Enzymes Associated with the Enzymatic Browning of Minimally Processed Potatoes. Brazilian Archives of Biology and Technology, v. 54, n. 5, p. 983-990, SEP-OCT 2011. Web of Science Citations: 8. (05/02332-4)
TEZOTTO-ULIANA, JAQUELINE VISIONI; BERNO, NATALIA DALLOCCA; QUISPE SAJI, FLOR ROXANA; KLUGE, RICARDO ALFREDO. Gamma radiation: An efficient technology to conserve the quality of fresh raspberries. Scientia Horticulturae, v. 164, p. 348-352, DEC 17 2013. Web of Science Citations: 8. (10/02601-3)
BERNO, NATALIA DALLOCCA; TEZOTTO-ULIANA, JAQUELINE VISIONI; DOS SANTOS DIAS, CARLOS TADEU; KLUGG, RICARDO ALFREDO. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions. Postharvest Biology and Technology, v. 93, p. 91-96, JUL 2014. Web of Science Citations: 10. (10/12982-4)
TEZOTTO-ULIANA, JAQUELINE VISIONI; FARGONI, GABRIELA POSSATI; GEERDINK, GABRIELA MARIA; KLUGE, RICARDO ALFREDO. Chitosan applications pre- or postharvest prolong raspberry shelf-life quality. Postharvest Biology and Technology, v. 91, p. 72-77, MAY 2014. Web of Science Citations: 28. (10/02601-3)
RICARDO ALFREDO KLUGE; MARIA LUIZA LYE JOMORI; FERNANDO KAZUHIRO EDAGI; ANGELO PEDRO JACOMINO; JUAN AAAVEDRA DEL AGUILA. Danos de frio e qualidade de frutas cítricas tratadas termicamente e armazenadas sob refrigeração. Revista Brasileira de Fruticultura, v. 29, n. 2, p. 233-238, Ago. 2007.
ANDRESSA ARAUJO PICOLI; DANIELE BEZERRA FARIA; MARIA LUIZA LYE JOMORI; RICARDO ALFREDO KLUGE. Avaliação de biorreguladores no metabolismo secundário de beterrabas inteiras e minimamente processadas. Bragantia, v. 69, n. 4, p. 983-988, Dez. 2010.