This study aimed to evaluate the growth and development of watermelon plants under different plant spacings in the Semi-arid region of Brazil. A randomized block experimental design was used with four treatments and eight replications. Data were submitted to analysis of variance and the Tukey test. The treatments were composed by the following spacings: T1: 3.0 x 0.8 m; T2: 3.0 x 0.6 m; T3: 2.0 x 0.8 m and T4: 2.0 x 0.6 m (spacings between rows and between plants, respectively). The plant length, number of leaves, stem diameter, leaf area, number of flowers, number of fruits per plant, average fruit weight, total fruit production, number of commercial fruits, average weight of commercial fruits, total weight of commercial fruits and percentage of commercial fruits were evaluated in this study. There was a significant difference in the growth traits: stem diameter and leaf area at 30 days after sowing (DAS), and plant length, stem diameter and number of leaves at 60 DAS, with no significant statistical difference in the remaining days and nor for the number of flowers. The watermelon plants showed adequate vegetative and productive development at the 2.0 x 0.8 m plant spacing in the edaphoclimatic conditions of the semi-arid region under study. This spacing is well suited to small producers in the semi-arid region, which are dependent on agriculture with small areas and can obtain good productivity with no need to use larger areas due to spacing

A valorização de vegetais frescos, como o feijão-caupi imaturo, tem demonstrado um crescimento nos últimos anos, favorecendo o aumento gradativo na aquisição destes produtos   pelos consumidores. No   entanto, tais alimentos não são livres de micro-organismos, sendo necessários processos que priorizem a segurança microbiológica e o controle restrito da temperatura. Diante do exposto, objetivou-se com este trabalho avaliar a ação de diferentes tratamentos pós-colheita e tempo de armazenagem sobre os micro-organismos presentes em grãos imaturos de feijão-caupi da variedade sempre-verde. Sendo os tratamentos: T1 acondicionamento em embalagem (testemunha); T2 acondicionamento em embalagem + refrigeração; T3 condicionamento em embalagem + vácuo + refrigeração; T4 acondicionamento em embalagem + branqueamento + refrigeração; T5 acondicionamento em embalagem + branqueamento + vácuo + refrigeração. Realizaram-se    as análises microbiológicas aos 10, 20 e 40 dias de armazenamento, em que para cada época, quatro repetições foram aleatoriamente amostradas e avaliadas, por tratamento, e os resultados obtidos foram expressos sob a forma de tabela. Foram realizadas as observações da incidência de bactérias, e a identificação de fungos via microscópio óptico comum. Conforme os resultados. o pré-tratamento de branqueamento em T4 e T5 apresenta uma maior redução da diversidade de micro-organismos nos grãos imaturos de feijão-caupi após armazenagem, no entanto, não é capaz de eliminar completamente fungos produtores de micotoxinas e bactérias.   Palavras-chave: Feijão-Verde. Conservação Alimentar. Segurança Alimentar.   Abstract The appreciation of fresh vegetables, such as immature cowpea, has shown a growth in recent years, favoring the gradual increase in the purchase of these products by consumers. However, such food is not free of microorganisms, requiring processes that prioritize microbiological safety and restricted temperature control. Given the above, the objective of this work was to evaluate the action of different post-harvest treatments and storage time on microorganisms present in immature cowpea grains of the evergreen variety. The treatments: T1 packaging in packaging (control); T2 packaging in packaging + refrigeration; T3 packaging conditioning + vacuum + refrigeration; T4 packaging in packaging + bleaching + refrigeration; T5 packaging in packaging + bleaching + vacuum + refrigeration. Microbiological analyzes were performed at, 10, 20 and 40 days of storage, where for each season, four replications were randomly sampled and evaluated, per treatment, and the results obtained were expressed in the form of a table. Observations of  bacteria incidence were carried out, as well as the  fungi identification  using a standard optical microscope. According to the results, the  bleaching pretreatment in T4 and T5 presents a greater reduction in the diversity of microorganisms in immature cowpea grains after storage, however, it it is not able to completely eliminate mycotoxin-producing fungi and bacteria.   Keywords: Green Beans. Food Conservation. Food Security.

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