The objective of this work was to evaluate the effect of pre-storage fruit treatment with nitric oxide (NO) on the quality maintenance of cold stored 'Cripps Pink' apples. The following treatments were evaluated: 0 µL•L -1 of NO (control); 10 µL•L -1 of NO for 2 h; 10 µL•L -1 of NO for 4 h; 10 µL•L -1 of NO for 8 h; and 20 µL•L -1 of NO for 2 h. Fruit treated with NO, regardless of concentration and application time, had a greener skin background color than the control, especially those treated with 10 µL•L -1 for 8 h. After 7 days of shelf life (23 ± 3 °C/relative humidity, RH, of 65 ± 5%), fruit treated with 10 µL•L -1 for 8 h and 20 µL•L -1 for 2 h had lower respiration rate and a greener skin background color than the control. Fruit treated with NO, regardless of concentration and application time, had a lower incidence of flesh browning after storage. The use of NO (10 µL•L -1 applied for 8 h and 20 µL•L -1 applied for 2 h) pre-storage maintains the quality of 'Cripps Pink' apples, because it delays skin yellowing and reduces flesh browning. Nitric oxide has no effect on the maintenance of flesh firmness in 'Cripps Pink' apples.

Belonging to the family Myrtaceae, 'sete capotes' is a plant native to the Atlantic Forest biome. It produces yellow-green fruits between February and May. Although used for consumption by local populations, studies of the fruit are rare. The present work aimed at characterize the fruit in terms of physicochemical properties. We quantified mass, volume, moisture, pulp yield, pH, titratable acidity, soluble solids/titratable acidity, proteins, lipids, total sugars, reducing sugars, ash, macronutrients, micronutrients, pectin, vitamin C and phenolic compounds. Compared with commercial fruits and other native fruit trees, sete capotes is unusual for its pulp yield, vitamin C levels, total phenolic compound content, protein levels, calcium content, potassium levels and iron content. Through the results it is verified of the fruit as a functional food, mainly because of its nutritive content and because of its bioactive compounds. Our data emphasize the importance of study of the constituents of native flora. absorbent paper, packed in polyethylene bags and frozen at -20ºC until analysis. Prior to analysis, the fruits were removed from refrigerator, and juice was extracted by manual pressing through a sieve. We also obtained flour from pulped and oven-dried fruits at 55ºC that were ground in a mill. The variables analyzed are described below, taking into account that humidity, pH, SS/AT ratio, lipids, total sugars, ash and vitamin C were quantified according to the methodology proposed by the Instituto Adolfo Lutz (2008).Volume and mass: For mass determination, we used a semi-analytical balance (Mars AD430). The volume was measured by an indirect method: Fruits were immersed in a known quantity of distilled water, using graduated cylinder to observe the displacement of the liquid. The mean value of mass and volume of the samples were expressed as grams and cm 3 .Humidity: Was used to determine the percent moisture content, and the percentage humidity was calculated by the loss of water by desiccation of fruits after 48 hours in an oven at 55ºC.Pulp yield and number of seeds per fruit: The calculation of pulp yield was performed according to the methodology of Santos, Lima, Petkowicz, and Candido (2013), comparing fruit weight before and after seed removal. The mean value of yield was expressed as a percentage, as was the mean number of seeds in fruits.PH: The pH of the juice diluted 1:10 in distilled water was measured with the aid of a calibrated pH meter (MSTecnopon-MPA210).Titratable acid -TA: Consisting of titrating juice diluted 1:10 with a standard solution of 0.1 N NaOH to pH 8.2. The results were expressed as grams of citric acid per 100 mL.Determination of soluble solids by refractometry -SS: The analysis of soluble solids by refractometry was performed on an Abbé-type bench refractometer (BEL-RTM). Readings were performed on fruits at the same maturation stage, and the results were expressed in Brix degrees.SS/TA ratio: Based on the calculation of the SS/TA ratio (Brix degrees divided by the value of Titrata...

The goal of this work was to evaluate blackberry cultivars in terms of productivity and bioactive compounds. Two experiments were conducted: in the first experiment four cultivars were evaluated (Cherokee, Guarani, BRS-Tupy and Xavante). In the second experiment, the effects of pruning management in the BRS-Tupy cultivar were evaluated with the following treatments: drastic winter pruning (zero primocane), and maintenance of two, three or four primocanes in the winter pruning. Vegetative, productive and fruit quality characteristics were determined, including measurement of bioactive compounds. Among the cultivars, the cultivar BRS-Tupy was superior in terms of productive characteristics, but for content of anthocyanins and flavonoids, the cultivar Xavante stood out (191.97 and 68.44 mg 100 g-1 , respectively). Drastic winter pruning produced lower fruit quality. The number of primocanes has a directly proportional influence on the soluble solids content and productivity component. For farmers who want fruits with greater levels of bioactive compounds, the use of cultivar Xavante is recommended; however, for those who aim for productive aspects, we suggest the use of cultivar BRS-Tupy with four primocanes per plant.

No abstract

No abstract