The aim of the project is to evaluate the efficiency of the product based in Ethephonin® the standartization of the maturation of the fruits, in an answer of the mechanical harvest and the quality of the coffee beverage. The study was conducted at Aruã Farm, in Piumhi, Southwest of Brazil. The plants used in the research are from Coffea arábica L, planted in 2005, in the space of 3.2m x 0.60m. The experimental design adopted had randomized blocks with four treatments: T1 -Ethephon® (130ml/100ml water), T2 -controlling treatment, T3 -Ethephon® plus pH reductor (130ml plus 40ml/100 L water), T4 -Ethephon® plus bioprotector (130 ml plus 285.71 gr/100 L water) and 4 repetitions, totalizing, 16 parcels. To determine the percentual of the leaves fall of the coffee trees, four scores of the leaves: before applying the product, 15 days after applying, before and after the mechanical harvest. The harvest started when, the maturation of the beans got the following levels: T1 -89.79% of cherry fruits, T2 -72.98% of fruits, T -86.02% of cherry fruits, T4 86.63% of cherry fruits. After the harvest the beans were taken to testes, of the region. The product Ethephon influenced in the maturation of the coffee fruits, increasing the efficiency of the mechanical harvest, reducing the volume (percentual) of the pass through. The product didn't influence the defoliation of the plants. There was no interference among the treatments to taste the beverages and the samples ranking. Contribution of this paper to the literatureThis study contributes to the existing literature by evaluating the efficiency of the product based in Ethephonin® the standartization of the maturation of the fruits, in an answer of the mechanical harvest and the quality of the coffee beverage.

The yogurts are among the milk products more consumed worldwide and as the majority of industrialized foods are rich in artificial additives, which has among its main functions ensure the stability of the product for certain periods, herewith, have sought natural solutions that allow the substitution of these substances without changing their nutritional characteristics. The objective of this work was to evaluate the functionality of the pout pepper extract as natural conservatives in the production of yogurt. A pasty extract of the pussy pepper was elaborated from the dry base, using ethanol as solvent (1:6). Then, four samples of yoghurt were prepared, being one control and another three additives with 500 ppm, 1000 ppm and 3000 ppm of the extract and evaluated during 40 days. It was perceived that the sample with 3000 ppm was efficient in maintaining stable levels of acidity, reducing sugars, no reducing sugars and the energy value, unlike the others that oscillated over time and had their nutritional characteristics affected. Given this fact, the potentiality of the extract as a natural preservative in the production of yoghurts is verified, presenting advantages both for the industrial sector, which will have its products with the same quality, and for the consumers, who will have healthier options.