Qualidade de hortaliças e sustentabilidade de sistemas orgânicos em Sergipe

• Ano de defesa: 2008
• Autor(a) principal: Yaguiu, Paula
• Orientador(a): Pedrotti, Alceu
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Sergipe
• Programa de Pós-Graduação: Pós-Graduação em Agroecossistemas
• País: BR
• Palavras-chave em Português: Hortaliças orgânicas; Análise físico-química; Qualidade dos produtos orgânicos; Indicadores de sustentabilidade
• Palavras-chave em Inglês: Organic vegetables; Physical-chemistries analyses; Quality of the organic products; Sustainability indicators
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS
• Link de acesso: https://ri.ufs.br/handle/riufs/6623

The growing development of new technologies that look for the increase of the production and productivity generates several levels of environmental and social impact. In compensation, the exponential growth of the organics segment victuals comes happening by virtue of the consumers' growing concern with the quality of the victuals that consume. The objective of this work went evaluate the aspects of the production of organic vegetables in Sergipe, concerning the quality of the marketed products, processing alternatives and analysis of the sustainability of the organic system of production. The quality analysis of the organic products was accomplished by comparison with the same produced species in a conventional way, being accomplished physical-chemical analyses of the products that demonstrated that the organic victuals, in a general way, present little qualitative advantage when compared to the conventional ones. As an alternative for the aggregation of value, generation of income and minimization of the postharvest losses of the organic products, the minimum processing of the lettuce was accomplished (Lactuca sativa) organic and conventional, with modification of the atmosphere seeking the increase of the life of shelf of the product. Through physical-chemistries analyses, it was observed that organic lettuce minimally processed maintains for its more time nutritionals qualities when compared to the conventional lettuce, independent of the composition of the tested modified atmosphere. In the third stage of this work, were identified, in organic agroecossistemas of production, and with base in questionnaires applied to the organic producers of Sergipe, the indicators more adapted for the evaluation of the levels of ecological, agronomic, economic, partner-institutional sustainability and of alimentary safety that, it was shown important in the sense of generating subsidies for the taking of decisions, mainly of the public power, in the construction of actions gone back to the development of the organic agriculture in family farmers' areas.