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A cagaita é um fruto do cerrado globoso, de coloração amarelo-clara e contendo de 1 a 3 sementes brancas, envoltas em uma polpa levemente ácida. Apresenta um conteúdo apreciável de vitamina C, fibras e de carotenoides. O presente trabalho foi realizado com o objetivo de avaliar as condições de desidratação osmótica para a obtenção de passas de cagaita. O tratamento osmótico foi conduzido a 50°C e a 70°C, utilizando-se de soluções de sacarose a 45°Brix e a 65°Brix. Avaliaram-se os parâmetros perda de água, perda de massa e incorporação de sólidos, taxa de encolhimento e capacidade de rehidratação. As amostras desidratadas foram submetidas à avaliação sensorial aplicando-se um teste de aceitação. O estudo mostrou que houve maior perda de água, perda de massa e maior incorporação de sólidos solúveis nas amostras de cagaita desidratadas nas condições de 65°Brix a 70°C. A menor taxa de encolhimento e a maior capacidade de rehidratação foram observadas nas amostras desidratadas osmoticamente na solução de 45ºBrix a 50ºC. A análise sensorial evidenciou que a cagaita desidratada apresentou boa aceitação, constituindo uma opção válida de agregação de valor ao fruto. Document Object Identifier10.18067/jbfs.v2i4.82 Termos de indexação: Eugenia dysentericaQualidade Desidratação osmótica *Autor para correspondência carol_dms@uft.edu.br Osmotic dehydration to obtain cagaita raisins ABSTRACT-The cagaita is a fruit of cerrado, of pale yellow color and containing 1-3 white seeds, wrapped in a slightly acidic pulp. It presents a significant content of vitamin C, carotenoids and fibers. This work was carried out to evaluate the osmotic dehydration conditions for obtaining cagaita raisins. The osmotic treatment was conducted at 50 °C and 70 °C, without stirring, using sucrose solutions at 45 °Brix and 65 °Brix. Evaluated the loss of water parameters, weight loss and solids uptake, shrinkage and rehydration capacity. The dehydrated samples were subjected to sensory evaluation by applying an acceptance test. The study showed that there was a greater water loss, weight loss and increased incorporation of soluble solids in the dried samples cagaita under the conditions of 65 °Brix to 70 °C. The lower shrinkage rate and higher rehydration capacity were observed in osmotically dehydrated samples at 45 ºBrix solution at 50 °C. Sensory analysis showed that dehydrated cagaita showed good acceptance, constituting an option to add value to the fruit. Index terms: Campomanesia pubescens; quality; osmotic dehydration Copyright: © 2015 JBFS all rights. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.Financiamento: Os autores reportam que não houve suporte e auxílio financeiro. Conflito de interesse:Os autores declaram que não há conflito de interesse. INTRODUÇÃOO bioma Cerrado se destaca por apresentar uma elevada biodiversidade, com frutíferas nativas que são ...

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Aiming to verify the effects of the use of sources of amino acids associated to micronutrients on the final yield of common bean, was conducted an experiment at FAZU in Uberaba-MG, using Carioca kind of bean, cultivar Pérola. The design was in randomized blocks with eight treatments and four repetitions. The sowing was done in August 18, 2008, the final stand of 240.000 plants ha-1.  Fertilization was held with 8-28-16 and coverage with urea. The treatments were constituted of T1: witness; T2: seed treatment (B: 0,1%; Cu: 0,1%; Mo: 2,%; Zn: 4,6%); T3: seed treatment + foliar fertilization at 25 DAE (B: 0,3%; Mn: 2,%; Mo: 1%; Zn: 3% + amino acids); T4: seed treatment + foliar application of amino acids at 25 DAE; T5: seed treatment + foliar application of amino aciads in the pre and post-bloom (40 and 50 DAE); T6: foliar fertilization at 25 DAE (B: 0,3%; Mn: 2%; Mo: 1,%; Zn: 3% + amino acids); T7: foliar application of amino acids at 25 DAE; T8: foliar application (B: 0,3%; Mn: 2%; Mo: 1,%; Zn: 3% + amino acids) in the pre and post-bloom (40 and 50 DAE). It was evaluated: final yield, number of pods/plants, number of grains/pods and the mass of 100 grains. The results did not show relevant difference.

Brazil has great biodiversity in terms of native and exotic species. The exotic or adapted fruits have differentiated taste or peculiar characteristics that distinguish them from the others in terms of format, color, and architecture of the plant (Watanabe & Oliveira, 2014). Exotic fruits are an example of a poorly used plant material and present unique sensory characteristics in addition to high concentrations of bioactive compounds, which are able to protect against cardiovascular diseases and have antitumor and anti-inflammatory effects (Nowak et al., 2018;Singh et al. 2018). These nutrients are one of the main factors that promote the growing interest in the consumption of these fruits and their products (Rufino et al., 2010). Among the exotic fruits, jambolan (Syzygium cuminii) is also considered a tropical fruit, which has no economic value in Brazil but has high therapeutic value. These medicinal properties are due to the high level of antioxidant activity, originating from compounds such as vitamins, tannins, flavonoids, and anthocyanins that are responsible for the highest antioxidant activity of this fruit (Ghosh et al., 2017).Although jambolan has enormous nutritional importance, due to its high humidity it becomes highly perishable and has limited storage of 2-3 days under refrigeration (Baliga et al., 2011), therefore, its processing in the form of frozen, freeze-dried or jams, are alternatives to guarantee its consumption outside the period fruiting