<p>O processamento de polpa e a fabricação de geleias são produtos de interesse para a região nordeste do Brasil. A baixa precipitação e os altos índices de luminosidade anuais, associado ao desenvolvimento da irrigação localizada na região, atraíram grandes empresas nacionais e internacionais para a produção de variados tipos de frutos, incluindo a acerola e o melão. O objetivo do presente trabalho foi avaliar as características físico-químicas de geleia simples e mista (50% de melão e 50% de acerola) de melão e acerola, por ocasião do preparo e após o armazenamento por 30 dias. Utilizou-se o delineamento inteiramente casualizado. O tempo de armazenamento aumentou o teor de sólidos solúveis (SS) e o pH, mas reduziu a acidez titulável e o teor de ácido ascórbico das geleias. A geleia de melão apresentou o maior teor de SS após o armazenamento. E a geleia de acerola obteve valores superiores de pH, acidez titulável e vitamina C, nas duas épocas de análise. Já a geleia mista apresentou pH igual à geleia de melão, mas quanto às demais características situou-se entre às geleias simples.</p><p align="center"><strong><em>Physical and chemical characteristics of acerola and melon jellies during storage</em></strong></p><p><strong>Abstract: </strong>The pulp processing and the manufacture of jellies are products of interest to the northeastern region of Brazil. The low rainfall and high rates of annual luminosity associated with the development of drip irrigation in the region, attracted large national and international companies for the production of various kinds of fruits, including acerola and melon. The objective of this study was to evaluate the physico-chemical characteristics of single and mixed jelly (50% of melon and 50% acerola) of melon and acerola, on the occasion of preparation and after storage for 30 days. We used a completely randomized design. The storage time increased the soluble solids (SS) and pH, but reduced titratable acidity and ascorbic acid content from jelly. The melon jelly had the highest SS content after storage. And acerola jelly obtained higher values of pH, titratable acidity and vitamin C, in two periods of analysis. However the mixed jelly showed pH seems to jelly melon, but to the other features it was between the simple jelly.</p>

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RESUMO Influence of the main stem pruning and fruit thinning on quality of melon 1Among many management practices used in melon crops, those that change source: sink relationship, such as pruning and fruit thinning, directly influence production, affect fruit size and its composition, including sugar and vitamin contents. The objective of this study was to evaluate the influence of pruning of the main stem and time of fruit thinning in melon postharvest quality. Thus, two experiments were set up in Mossoró, state of Rio Grande do Norte, each with a melon hybrid (Amaregal and Banzai). Each experiment was conducted in a randomized block, in a (2 x 4) + 1 factorial design, 2 pruning management (with and without pruning), 4 levels of fruit thinning (3, 6, 9 and 12 DARB -days after removal agro textile blanket) and a control (without pruning and thinning), and four replications. Fruits were harvested at commercial maturity and transported to the Laboratory of Food Technology of UFERSA, where they were evaluated for the following characteristics: weight, diameter, length, flesh thickness, flesh firmness, soluble solids, pH, and titratable acidity, soluble solids: titratable acidity ratio and vitamin C. No interaction between factors in any of the experiments was found. Titratable acidity (0.077%) and vitamin C content (3.4 mg/100 g) in Amaregal melon and soluble solids (10.2%) in Banzai melon were lower in the treatments with stem pruning. In Amaregal melon, fruits showed longer length (134 mm) and greater flesh firmness (40 N) when thinning was carried out on 6 DARB, and as thinning was delayed, it found a decrease in the values of soluble solids, SS: TA ratio and pH. In Banzai melon, fruits showed greater flesh thickness (33.5 mm) and SS: TA (247.5) ratio when thinning was carried out on 6 DARB. However, delay in thinning promoted an increase in pH and vitamin C content of the fruits. Pruning of the main stem and thinning season had effect on the quality of Amaregal and Banzai melons in different ways.Dentre as diversas práticas culturais utilizadas no meloeiro, aquelas que alteram a relação fonte: dreno, como poda de hastes e raleio de frutos, influenciam diretamente na produção, afetam o tamanho dos frutos e sua composição, incluindo os teores de açúcares e vitaminas. Objetivou-se, com este trabalho, avaliar a influência da poda da haste principal e da época de realização do raleio de frutos na qualidade pós-colheita de melão. Para isto, dois experimentos foram implantados no município de Mossoró-RN, cada um com um híbrido (Amaregal e Banzai). Cada experimento foi conduzido em blocos ao acaso, com esquema fatorial (2 x 4) + 1, sendo 2 níveis do fator poda (sem poda e com poda), 4 níveis do fator raleio (3, 6, 9 e 12 DARM -dias após a retirada da manta agrotêxtil) e uma testemunha (sem poda e sem raleio), e quatro blocos. Os frutos foram colhidos na maturidade comercial e transportados para o Laboratório de 790 Rafaella Martins de Araújo Ferreira et al.

Effects of doses and phosphorus application forms were studied on the postharvest quality in seedless watermelon hybrid 'Style'. For this, an experiment was conducted in Upanema/RN, Brazil, during the period of September to December 2013, in a randomized block at factorial scheme 5×2 constituting of five phosphorus doses applied in foundation (0, 76, 168, 275 and 397 kg ha -1 of P 2 O 5 ) and foundation + fertigation (0+50, 26+50, 118+50, 225+50, 347+50 kg ha -1 of P 2 O 5 ) with four replications. Fruit harvested at commercial maturity (78 days after sowing) were evaluated by average fruit weight (AFW), pulp firmness (PF), chroma index, hue angle, soluble solids content (SS), titratable acidity (TA), maturation index (MI), total phenols content (TP), vitamin C (VC), total sugars content (TS), reducing sugars content (RS) and pH. Among the quality parameters evaluated phosphorus application forms did not affect physical characteristics of fruit, but combination of application via foundation + fertigation increased VC, TS and MI. There was interactive effect of dose and phosphorus application form for the SS, TA, pH and TP. The dose of 50 kg P 2 O 5 ha -1 applied only in fertigation significantly increased values of SS, TA and TP. It is concluded that low doses of P in cultivation and its application via foundation and fertigation improved the main quality characteristics of 'Style' watermelon.

Gherkin presents short shelf life. Its quality is influenced by cultivation's conditions which has scarce information in the literature. The objective of this study was to evaluate the impact of salinity on quality and post-harvest conservation of gherkin. For this, an experiment was carried out in a randomized block design, with treatments arranged in a 2 × 4 factorial scheme (two cultivars, 'Do Norte' and 'Liso Gibão' and four salinity levels; 2.0, 3.5 and 5.0 dSm -1 ), with three replicates, with the experimental unit being represented by six plastic vessels with capacity of 10 liters, each one with one plant. Harvest was carried out 60 days after planting of seedlings and the following analyzes were proceeded: length, fruit diameter; soluble solids content (SS); titratable acidity (TA); SS/TA ratio; total sugar content; chlorophyll and total phenolic content. The highest yield ('Liso Gibão') allowed the storage of fruits, stored in trays covered with PVC, at 15±2 °C and 85±2% RH for 0, 3, and 6 days. Increase in saline solution reduced fruit length and diameter and increased pH, soluble solids and SS/TA ratio. The cultivar 'Liso Gibão' was superior to 'Do Norte' cultivar for the variables length, diameter, pH, total sugars and SS/TA ratio. The fruits of the 'Liso Gibão' mixer can be stored for six days without loss of quality. Fruits cultivated with saline solution of 2.0 dS m -1 presented higher acidity and chlorophyll content during storage, but reduced total sugars and pH in fruits of gherkin.