Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Parametros CERAS SIN CERAS
Parametros CERAS SIN CERAS
MANZANA
FRUTA/
GASTO
PARAMETRO PH °BRIX acide
z
DIA 1 (Lu.) 4.048 9.5 4
DIA 2 (Mie.) 3.532 13 0.5
DIA 3 (Vie.) 3.494 13.5 0.7
DIA4 (Mart)
GASTO
0 1 2
MANDARINA 5 7 0.9
MANZANA 1.8 5 0.6
NARANJA 9 17 2.2
PESOS
DIAS DE EVALUACION 0 1 2
1 132.05 129.04
2 130.21 127.17 123.53
MANDARINA
3 119.35 115.47 110.20
4 123.21 118.84 108.39
1 115.84 105.90
2 106.47 141.25 139.78
MANZANA
3 142.29 149.66 148.18
4 150.80 140.20 139.11
1 146.59 146.59
2 157.92 157.92 156.21
NARANJA
3 149.02 149.02 147.71
4 148.44 148.26 146.71
pH
3,469 3,631
3,034 3,8783,333 4,7093,995
N ENCERA 5,000 3,483 4,084 4,2673,532
4,003
4,500
4,000
3 3,500
4,709 3,000
2,500
3,995 2,000 NARANJA
3,631 1,500
1,000 MANZANA
500 MANDARINA
0
1 2 3 4
N ENCERA MANDARINA MANZANA NARANJA
3
7
9 ºBRIX
8.1
MANDARINA MANZANA NARANJA
15
N ENCERA 13
11 8.9 8.6 8.3 8.1
9
3
8.5 8
0.05333333 7.5 7
0.067
NARANJA
0.13866667
MANZANA
MANDARINA
1 2 3 4
3
ACIDEZ
0.5 ACIDEZ
0.6
1.3
2
1.8
1.6
1.4
1.2
1
0.8 NARANJA
3 0.6
0.4 MANZANA
0.2 MANDARINA
0
1 2 3 4
107.53
MANDARINA MANZANA NARANJA
147.33
138.51
147.13
145.88
PARAMETROS FISICO-QUIMICOS EN FRUTAS SIN ENCERAR
FRUTA/ MANZANA MANDARINA NARANJA
PARAMET GASTO GASTO
RO PH °BRIX acide PH °BRIX acide PH
z z
DIA 0 (Lu.) 3.878 15 5 4.084 8 17 3.333
DIA 2
3.486 13 0.6 3.578 7.5 0,9 3.016
(Mie.)
DIA 3 (Vie.) 3.995 9 0.6 4.709 7 0.5 3.631
DIA4
(Mart)
NARANJA
8.8
8.6
8.4
8.2
7.8
7.6
1 2 3 4
NARANJA
NZANA
NA
ANJA
A
UTAS SIN ENCERAR
NARANJA
GASTO
°BRIX acide
z
8.6 17
8.3 2.2
8.1 1.3