Ana Elisa Rato
+351 000 000 000
anaelisarato@alcarob.pt
Institution University of Évora
- Applied Analytical Chemistry
- Pre-harvest Factors
- Fruit Quality
- Calcium and Cation Interactions
- FT-NIR Spectroscopy
- Remote Sensing
- Polyphenols, Anthocyanins and Antioxidant Activity
- Fruit Growing, Viticulture and Olive Growing
Profile
Ana Elisa Rato is an Assistant Professor in the Department of Agricultural Sciences at the University of Évora.
Her scientific activity is carried out at MED – Mediterranean Institute for Agriculture, Environment and Development, where she is a member of the Food Science and Technology Group and the Postharvest and Technology Laboratory at the University of Évora, which she has led since 2016.
Research Areas
Her research focuses on analytical chemistry, with particular emphasis on assessing the effects of pre-harvest factors, such as plant nutrition and irrigation, on the quantification of fruit quality parameters.
She has devoted particular attention to the influence of calcium, as well as its antagonistic interactions with other cations, on cell wall properties and fruit quality.
Recent Technologies and Approaches
- More recently, she has been using FT-NIR spectroscopy techniques combined with remote sensing data to analyse fruit quality parameters, including polyphenols, anthocyanins and antioxidant activity, across extensive agricultural areas.
Coordinated Projects and Current Research
She coordinated two research projects focused on the application of FT-NIR spectroscopy to the assessment of fruit quality parameters:
Efficiency of NIR technology for the assessment of fruit maturation and quality (ALT20-03-0145-000005)
Use of NIR spectroscopy for quality analysis in dried fruits (ALT20-03-0246-FEDER-000064)
- She is currently a member of the research team of the international PROMOVE 2021 – SenseProTomate project, which focuses on the application of advanced sensing technologies, including spectroscopy and proximal sensing, to monitor tomato quality and optimise production processes, contributing to more efficient and sustainable horticultural systems.
Scientific Output and Collaboration
- In addition to her scientific output, reflected in her publications, she places strong importance on collaboration with private companies and regional producers.
Teaching Activities
As a lecturer, she contributes to the Bachelor’s Degree in Agronomy, teaching courses related to Olive Production, Viticulture and Temperate Fruit Production.
At Master’s level, she is responsible for courses related to Table Grape Production and Soil Management and Maintenance in Vineyards.
In the Bachelor’s Degree in Oenology, she is responsible for the course Plant Nutrition in Vineyards.
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