Elaboration and physicochemical characterization of mixed mango and passion fruit jelly

As frutas apresentam vida útil limitada devido às alterações bioquímicas que ocorrem após a colheita ou ao transporte e acondicionamento inadequado. Manga e maracujá possuem importante destaque comercial no país. Como alternativa de aproveitamento e desenvolvimento de novos produtos, o objetivo deste trabalho foi elaborar uma geleia mista de manga e maracujá e caracterizá-la quanto aos parâmetros físico-químicos. Para a elaboração da geleia seguiu-se conceitos da literatura quanto aos cálculos e procedimentos de elaboração. As análises foram realizadas em triplicata quanto: umidade, atividade de água, acidez titulável, pH, carboidratos totais, proteínas e lipídeos. Os valores obtidos foram: 19% de umidade; 0,71 de atividade de água; 0,95% para acidez titulável; 3,06 para o pH; 45,7% de carboidratos totais; 0,59% de proteínas e 0,79% de lipídeos. Os resultados mostraram que a mistura de manga e maracujá é alternativa funcional e tecnológica para o aproveitamento de frutas, além do desenvolvimento de novos produtos.Fruits have a limited shelf life due to the biochemical changes that occur after harvesting or improper transport and packaging. Mango and passion fruit have an important commercial highlight in the country. As an alternative for the use and development of new products, the objective of this work was to elaborate a mixed mango and passion fruit jelly and characterize it in terms of physical-chemical parameters. For the preparation of the jelly, concepts from the literature were followed regarding calculations and preparation procedures. The analyzes were carried out in triplicate: moisture, water activity, titratable acidity, pH, total carbohydrates, proteins and lipids. The values obtained were: 19% humidity; 0.71 water activity; 0.95% for titratable acidity; 3.06 for pH; 45.7% of total carbohydrates; 0.59% proteins and 0.79% lipids. The results showed that the mixture of mango and passion fruit is a functional and technological alternative for the use of fruits, in addition to the development of new products

MANAGEMENT OF Urochloa ruziziensis WITH GLYPHOSATE IN INTEGRATED SYSTEM WITH GLYPHOSATE-RESISTANT CORN

This study aimed to evaluate the efficiency of the glyphosate doses in the suppression of Urochloa ruziziensis, to avoid the excessive competition of forage, intercropped with corn in an integrated crop-livestock system. The experiment was conducted in the experimental area of the Escola de Agronomia, of the Universidade Federal de Goiás with glyphosate-resistant corn (Zea mays L.) and Urochloa ruziziensis. The experimental design was randomized blocks with five treatments and four replications in a factorial scheme, with five herbicide doses x three evaluation periods. Treatments were control - non-sprayed, glyphosate herbicide at doses of 72, 144 and 288 g a.e. ha-1, and standard treatment of 8 g a.i. ha-1 of the nicosulfuron herbicide. The sowing was carried out in alternate rows of corn and forage with a spacing of 0.45 m between rows. The treatments were applied with corn at V6 vegetative stage and forage with 4-6 tillers, with evaluations at 7, 14, and 21 days after application. The dose of 72 g a.e. ha-1 of glyphosate, had no efficiency in forage suppression. The dose of 144 g a.e. ha-1 of glyphosate equaled the dose of 8 g a.i. ha-1 of nicosulfuron, which is the standard treatment in this intercropping system. Glyphosate at the dose of 288 g a.e. ha-1 caused the forage's death.

Mangas ‘Keitt’ minimamente processadas tratadas com 1-MCP.

[POR] O objetivo do trabalho foi estudar a manutenção da qualidade de productos minimamente processados de mangas ‘Keitt’ que receberam a aplicação de 1- metilciclopropeno (1-MCP) a 0, 0,5 e 1mg.L-1, antes ou depois do processamento. Os frutos foram selecionados, lavados com detergente, sanitizados (200mg.L-1 de cloro) e estocados por 12 horas a 10ºC. Os frutos inteiros foram expostos ao 1-MCP por 10 horas e os productos processados, por 6 horas a 10ºC, em câmara hermética. O processamento foi realizado sob condições assépticas, a 12ºC, e constou de descasque, corte em fatias longitudinais, enxágüe com solução de cloro (20mg.L-1), escorrimento, acondicionamento em embalagem PET e armazenamento a 3ºC. A cada 3 dias, os produtos foram avaliados quanto aos conteúdos de ácido ascórbico, sólidos solúveis, acidez titulável e de carboidratos solúveis e redutores, assim como, quanto ao pH, resistência e coloração (luminosidade, cromaticidade e ângulo Hue) da polpa. Durante o armazenamento, observou-se variação nos teores de ácido ascórbico, sólidos solúveis, carboidratos solúveis e redutores e valores de pH e redução na acidez titulável. Observou-se efeito do tratamento com 1-MCP nos teores de ácido ascórbico, sólidos solúveis, acidez titulável, carboidratos solúveis e valores de pH. Não se observou diferença entre os tratamentos e durante o período de armazenamento quanto à luminosidade, o ângulo de cor e amolecimento. Verifica-se que a cromaticidade mudou muito pouco, com tendência de decréscimo durante o armazenamento, mas sem efeito dos tratamentos. Pode-se observar que a aparência do produto foi mantida adequada até o 11º dia, sem diferença entre os tratamentos. O uso do 1-MCP no processamento mínimo das mangas ‘Keitt’ manteve as características químicas e qualidade dos produtos, porém, não afetou a vida útil dos mesmos. [ENG] The objective of this work was study the quality maintenance of fresh cut 'Keitt' mango that received the application of 1-methylcyclopropene (1-MCP) (0, 0.5 and 1mg.L-¹), before or after the processing. The fruits were selected, washed with detergent, sanitised (200mg.L-1 chlorine) and stored for 12 hours at 10ºC. The whole fruits were exposed to 1- MCP for 10 hours and fresh cut products for 6 hours at 10ºC, in hermetic chamber. The processing was made under aseptic conditions, at 12ºC, and it consisted in peeling, cutting in longitudinal slices, dipping in sanitised water (20mg.L-1), draining, packing in PET trays and storage at 3ºC. Every 3 days, the products were measured in relation to their contents of ascorbic acid, soluble solids, titratable acidity and soluble and reducing sugars, as well as, pH, firmness and colour (brightness, chroma and Hue angle) of the pulp. During the storage, was observed variation in ascorbic acid, soluble solids, soluble and reducing sugars and pH values and declining in titratable acidity. The effect of 1-MCP treatment was observed in the ascorbic acid, soluble solids, titratable acidity, soluble sugars and pH values. Was not observed any difference among the treatments and during the storage period in relation to the brightness, Hue angle and softening. It was verified a slight change in chroma, with decrease tendency during the storage, but without effect of the treatments. The appearance of the product was maintained adequate until the 11th day, without difference among the treatments. The use of 1-MCP in minimal processing of 'Keitt' mango maintained the chemical characteristics and quality of the products, even so, it didn't affect in the shelf life of the same ones.À FAPESP (02/00336-4), pela concessão da bolsa de doutorado e à CAPES (BEX 1336-04/5) pela bolsa de estágio no exterior

Refrigerated storage of pitombas subjected to different packaging

This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality.This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality

Composição bioquímica e potencial biológico do fruto de ora-pro-nóbis: uma visão geral

Exotic fruit crops, such as ora-pro-nobis, play an important role in human nutrition, making them an excellent base for low-calorie diets. Recent research has shown that ora-pro-nobis fruit is rich in many nutritional and bioactive compounds, making it highly valued for its unique taste, aroma, and color. As the popularity of this fruit grows in economic markets, it is important to have a comprehensive reference for its nutritional and bioactive benefits. This review provides a valuable source for current knowledge about nutritional and bioactive compositions, as well as the relationship of its biologically active components with beneficial and functional effects on human health, through scientifically proven information. By harnessing the rich properties of ora-pro-nobis fruit, we can pave the way for further development of functional foods, as well as its applications in the nutraceutical, cosmetic, and pharmaceutical industries.Frutos exóticos como os da ora-pro-nóbis desempenham um papel importante na nutrição humana tornando-se excelente base para dietas de baixo teor calórico. Altamente valorizado por seu sabor, aroma e cor únicos, pesquisas recentes mostram que os frutos da ora-pro-nóbis podem ser ricos em muitos compostos nutricionais e bioativos. Com a crescente popularidade deste fruto em mercados econômicos é importante ter uma referência abrangente por seus benefícios nutricionais e bioativos. Esta revisão fornece uma fonte valiosa para o conhecimento atual sobre a composição nutricional, bioativa e a relação dos seus componentes biologicamente ativos com efeitos benéficos e funcionais na saúde humana, através de informações cientificamente comprovadas e desenvolvimento adicional de frutos de ora-pro-nóbis para alimentos funcionais, bem como aplicações nas indústrias nutracêuticas, cosméticas e farmacêuticas

Bioactive compounds and antioxidant activity of mangaba

The present study aimed to assess the behavior of bioactive compounds and total antioxidant activity of two mangaba varieties (H. speciosa var. gardneri and H. speciosa var.  cuyabensis) during storage, in two ripening stages. The fruit were harvested from the Germplasm bank of the School of Agronomy, at two ripening stages: “mature green” (mature fruit picked from the tree) and “fallen” (ripe fruit collected from the ground). After collection, they were transported to the laboratory, washed under running water, immersed in chlorine solution at 100 mg L-1 for 10 minutes, left to dry and stored under ambient conditions (22±1ºC and 90±5% RH). The fruit were analyzed to determine ascorbic acid content, total extractable polyphenols, yellow flavonoids and antioxidant activity using ferric reducing antioxidant power (FRAP) and ABTS (2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid). Analyses were performed daily until the mangaba were unfit for sale, using 3 repetitions with 3 fruit each. The maximum conservation time was eight days for “mature green” and two days for “fallen" fruit. The cuyabensis variety exhibited greatest ascorbic acid content at both ripening stages, in addition to higher antioxidant activity, and was therefore found to have the best potential to be marketed as a “superfruit”

ABACATES ‘BREDA’ SUBMETIDOS A DIFERENTES DOSES DE RADIAÇÃO UV-C

O abacate (Persea americana Mill.) é um fruto muito consumido devido às suas excelentes características organolépticas, mas, por apresentar vida útil reduzida após a colheita, é preciso que tecnologias que prolonguem sua vida útil, como a radiação, sejam utilizadas. Neste sentido, o objetivo deste trabalho foi analisar diferentes doses de radiação UV-C na conservação pós-colheita de abacates ʽBreda’. Os frutos foram colhidos, transportados ao laboratório, lavados e submetidos a diferentes doses de radiação UV-C, sendo: controle - 0,0 kJ m-2 (sem exposição à radiação), 1,0; 2,0 e 3,0 kJ m-2. Após a exposição às doses de radiação, os frutos foram armazenados a 10±0,18°C e 60±4,73% UR por 21 dias e avaliados a cada três dias quanto à perda de massa fresca, firmeza, coloração, índice de maturação e teores de ácido ascórbico, com três repetições. Os dados obtidos foram submetidos à análise de variância (P≤0,05), e, quando significativos, foi realizada a análise de regressão. Com base nos resultados obtidos constatou-se que a dose de 1,0 kJ m-2 foi eficaz na elevação da luminosidade e manteve baixa a porcentagem de perda de massa. Palavras-chave: Persea americana Mill. Qualidade. Pós-colheita

Vida útil de polpa congelada de araticum embalada ou não a vácuo

O objetivo do trabalho foi verificar a influência de dois tipos de processo de acondicionamento na qualidade da polpa de araticum congelada e armazenada a -18ºC. Os frutos foram colhidos no estádio “de vez”, acondicionados em caixas protegidas com plástico bolha, transportados para o laboratório e armazenados a 22ºC e 90%UR durante 7 dias para completarem o amadurecimento. Posteriormente, foram despolpados em despolpador e a polpa foi acondicionada em: 1) embalagens de polietileno de baixa densidade (PEBD) 60 micra, fechadas hermeticamente com máquina seladora ou 2) embalagem de PEBD 60 micra e selada a vácuo. Estas unidades foram congeladas a -18°C por 402 dias e avaliadas no dia do processamento e aos 30; 90; 150; 210 e 402 dias de armazenamento, quanto: teores de sólidos solúveis, acidez titulável, relação SS/AT, ácido ascórbico, polifenóis extraíveis totais e atividade antioxidante total pelo método de redução do ferro (FRAP). Os resultados foram submetidos à análise de variância e as médias foram comparadas entre si pelo teste de Tukey, utilizando-se o programa Sisvar. Conclui-se que não é necessário a utlização de vácuo para congelamento e armazenamento de polpa de araticum por 402 dias, a -18ºC. Palavras-chave: Annona crassiflora Mart, congelamento, vácuo.The objective of this work was to evaluate the role of two types of conditioning process in quality of frozen and stored araticum’s pulp at -18ºC. The fruits were collected at pre-maturing developmental stage, packed into boxes wrapped with bubble plastic, transported to the laboratory and stored for 7 days at 22ºC and 90% RH to complete the maturation. Afterwards, they were pulped and the pulp was stored in: 1) low-density polyethylene packages (LDPE) 60 micro, hermetically packed in a sealing machine or 2) low-density polyethylene packages (LDPE) 60 micro vacuum sealed. Those units were frozen at -18ºC for 402 days and were evaluated at processing day and at 30; 90; 150; 210 and 402 days of storage, for soluble solids contents (SS), titratable acidity (TA), SS/TA, ascorbic acid, total extractable polyphenols and total antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. The results were submitted to an analysis of variance and the means were each other compared using Tukey test with Sisvar software. It is conclued that is not necessary the use of vacuum to package the frozen araticum’s pulp for 402 days, at -18ºC. Keywords: Annona crassiflora Mart, freezing, vacuum. &nbsp

Quality assessment of jabuticabas (cv. sabará), submitted to refrigerated storage and conditioned in different packaging

A jabuticaba [Myrciaria jaboticaba (Vell) Berg] ‘Sabara’ é um fruto muito apreciado in natura, pelo seu sabor adocicado, porém é extremamente perecível. O objetivo deste trabalho foi avaliar embalagens para a conservação dos frutos sob refrigeração. Os frutos foram colhidos no ponto de consumo, lavados, higienizados, acondicionados nas embalagens PET com tampa Neoform N-90©; PVC 12 micras; PD- 900®; PEBD 15 micras; PP 10 micras; Controle (sem embalagem) e armazenados em câmara fria a 12º 1ºC e 85 5%UR. As embalagens reduziram a perda de massa e mantiveram a firmeza das jabuticabas. O filme de PVC proporcionou melhor conservação de ácido ascórbico e luminosidade dos frutos. A atmosfera passiva no interior das embalagens PEBD e PP apresentaram as maiores concentrações de CO2 e menores de O2 do que as outras embalagens, afetando de maneira negativa a conservação das jabuticabas. A embalagem PVC de 12 micras, associada à refrigeração apresentou bons resultados para conservação das jabuticabas ‘Sabará’. Palavras-chave: Myrciaria jaboticaba (Vell) Berg, embalagem, refrigeração.The jabuticaba [Myrciaria jaboticaba (Vell) Berg] ‘Sabará’ is a very popular fruit in natura, because its sweet taste, however it is extremely perishable. The aim of this study was to evaluate packages for storing fruit under refrigeration. The fruit was harvested at the point of consumption, washed, cleaned and stored in packages of PET with cover of Neoform N-90©; PVC 12 micron; PD- 900®; PEBD 15 micron; PP 10 micron; Control (without package) and stored in chamber at 12º 1ºC e 85 5% RH. The packages reduced the weight loss and contributed to maintenance the good appearance of jabuticabas. The PVC film showed better retention of ascorbic acid, appearance and brightness. The passive atmosphere inside the packages PEBD and PP showed the highest concentrations of CO2and O2, negatively affecting the conservation of jabuticabas.The package PVC with 12 micron associated with cooling showed promising results for conservation of jabuticabas ‘Sabará’. Keywords: Myrciaria jaboticaba (Vell) Berg, packages, refrigeration. &nbsp

The use of controlled atmosphere with low level of oxygen maintains the quality of guava fruit (Psidium guajaba l. cv. ‘Pedro Sato’) during cold storage

POR] O efeito da atmosfera de armazenamento com diferentes concentrações de oxigênio (controle, 20%, 15%, 10%, 5% e 1%) foi investigado durante o armazenamento refrigerado de goiabas ‘Pedro Sato’. As atmosferas com as menores concentrações de O2 (5% e 1%) reduziram significativamente a taxa respiratória o que resultou no retardamento do proceso de amadurecimento, o que foi confirmado pela manutenção da coloração mais verde (°h), maiores teores de açúcares solúveis totais e redutores, bem como, menor solubilização dos compostos pécticos. Os frutos controle e os armazenados nas maiores concentrações de oxigênio (20% e 15%) apresentaram pico climatérico no 16o e 20o, respectivamente. Entretanto, este não foi observado para os mantidos nas atmosferas contendo 10%, 5% e 1%. Além dos aspectos fisiológicos, as atmosferas com as menores concentrações de O2 (5% e 1%) reduziram o desenvolvimento de podridões o que resultou na manutenção da aparência de conseqüentemente da qualidade final do produto após 28 dias de armazenamento a 12,5°C. [ENG] The effect of storage atmospheres containing different oxygen levels (control, 20%, 15%, 10%, 5% e 1%) was investigated during the cold storage of ‘Pedro Sato’ guava. Atmospheres with the lowest O2 concentrations (5% and 1%) significantly reduced the respiratory rates which delayed the ripening process, which was confirmed by the maintenance of greener colour (°h), higher total soluble and reducing sugar contends, as well as, lower pectic compound solubilization. Control fruit and those stored at the highest oxygen concentration (20% and 15%) presented climateric pick at the 16th and 20th day, respectively. It was not observed for fruit maintained at atmospheres containing 10%, 5% and 1%, although. Despite the physiological aspects, the atmospheres with the lowest O2 concentrations (5% and 1%) reduced rot development leading better appearance maintenance and consequently better final product quality after 28 days of storage at 12.5°C.Os autores gostariam de agradecer a Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) pela concessão da bolsa de pós-doutorado (Proc. no 05/56160-0) e do auxílio à pesquisa (Proc. no 05/56159-1)