No abstract

The aim of this study was to characterize the changes in the contents of total (TPC) and individual (IPC) phenolic compounds, the total antioxidant activity (TAA) in the peel and pulp, and total anthocyanins (TAN) in the peel during the development of the fruits of 'Brookfield' and 'Mishima' apple trees. 'Brookfield' apples were harvested from the 49th to the 138th days after full bloom (DAFB) and 'Mishima' apples from the 45th to the 172th DAFB. In the pulp, the IPC, TPC, and TAA rapidly reduced at 75 and 79 DAFB for the 'Brookfield' and 'Mishima' apples, respectively, and then remained constant until commercial maturity. In the peel of 'Brookfield' apples there was a reduction in the TPC and TAA at 79 DAFB. The quercetin 3-galactoside, epicatechin, and procyanidin B2 contents reduced up to 107 DAFB with a subsequent increase in the values at commercial maturity. In the peel of 'Mishima' apples there was a reduction in the TPC, TAA, epicatechin, and procyanidin B1 and B2 contents at 130 DAFB, with a subsequent increase until commercial maturity. The TAN content in the peel increased during the 2 and 4 weeks prior to commercial maturity for 'Brookfield' and 'Mishima' apples, respectively. In the pulp and peel of both cultivars there was a reduction in the IPC, TPC, and TAA as the development proceeded. On nearing commercial maturity, there was an increase in the contents of quercetin 3-galactoside, epicatechin, procyanidin B2, and TAN in the peel for both cultivars.

Resumo -O objetivo deste trabalho foi avaliar o efeito da temperatura de armazenamento sobre a manutenção da qualidade, o teor de compostos fenólicos e a atividade antioxidante de amoras-pretas (Rubus sp.) 'Tupy' e 'Guarani'. Os frutos foram armazenados a 0, 5, 10 e 15°C. Após cinco dias de armazenamento, as amoras-pretas foram avaliadas quanto aos seguintes parâmetros: cor da epiderme, taxa respiratória, perda de massa, força para compressão, acidez titulável (AT), sólidos solúveis (SS), relação SS/AT, podridões, compostos fenólicos totais (CFT) e atividade antioxidante (AAT). O aumento da temperatura de armazenamento causou, em ambas as cultivares, o aumento da taxa respiratória, da perda de massa e da incidência de podridões, bem como redução dos teores de SS e AT, especialmente a partir de 5ºC. Não houve efeito da temperatura sobre a coloração em 'Tupy'. Em amoras 'Guarani', houve redução de croma e de ângulo hue, com o aumento da temperatura. A força para compressão, em ambas as cultivares, aumentou entre as temperaturas de 0 e 5ºC. CFT e AAT aumentaram com o incremento da temperatura em ambas as cultivares. O armazenamento de frutos de ambas as cultivares a 5ºC proporciona frutos mais firmes e maior AT, além de permitir o incremento de CFT e AAT, sem comprometer o sabor e aspecto visual do fruto.Termos para indexação: Rubus, alimento funcional, conservação, pequenos frutos. Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperaturesAbstract -The objective of this work was to evaluate the effect of storage temperature on the quality maintenance, content of phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberry (Rubus sp.) fruit. Fruit were stored at 0, 5, 10, and 15°C. After five days of storage, fruit were evaluated for the following parameters: skin color, respiratory rate, weight loss, force to compression, titratable acidity (TA), soluble solids content (SSC), SSC/TA ratio, incidence of decay, total phenolic compounds (TPC), and total antioxidant activity (TAA). In both cultivars, the temperature increase caused boosting of respiratory rate, weight loss, and incidence of decay, as well as reduction in SSC and TA, especially at temperatures over 5°C. There was no effect of temperature on skin color of 'Tupy'. In 'Guarani' blackberries, chroma and hue angle decreased with temperature. Fruit force to compression, in both cultivars, augmented by temperature increasing between 0 and 5°C. Values of TPC and TAA augmented with increasing of temperature in both cultivars. Fruit storage at 5ºC for both cultivars yields firmer fruit and higher TA, while allowing the increase of TPC and TAA without impairing fruit taste and visual appearance.

The objective of this work was to evaluate the effect of ethanol vapor during storage in modified atmosphere on the ripening and maintenance of the postharvest quality of ‘Laetitia’ plums. The plums were obtained from an orchard in the municipality of Lages, SC. The experimental design adopted was completely randomized. The treatments evaluated were ethanol vapor doses (0, 2, 4, 6 and 8 mL kg-1 of fruit). The fruits were stored at 0.5±0.2°C and 92±2% RH for 30 days. Upon their removal from storage followed by another three days in room conditions (20±5ºC and 63±2% RH), the fruits were evaluated in relation to their physical and chemical attributes, incidence and intensity of internal browning, quantification of ethanol, acetaldehyde and ethyl acetate, and the activity of enzymes peroxidase and superoxide dismutase. The application of ethanol vapor was efficient in maintaining the fruits flesh firmness, reducing the evolution of the red coloring, and resulted in greater activity of enzymes peroxidase and superoxide dismutase. However, the doses evaluated were not efficient in reducing the internal browning.

The purpose of this study was to evaluate the physicochemical characteristics and functional properties of "dedo-de-moça" 'BRS Mari' pepper fruits at different maturity stages, and determine the ideal harvest stage for fresh consumption. The pepper plants were grown in the experimental field of Embrapa Hortaliças (Brasília, DF, Brazil) in 2012, and their fruits were evaluated at 20, 30, 40, 50, 60, 70, and 80 days after anthesis (DAA) RESUMO O objetivo deste trabalho foi avaliar as características físico-químicas e propriedades funcionais da pimenta dedo-de-moça 'BRS Mari', em diferentes estádios de maturação, e determinar o estádio ideal de colheita dos frutos destinados ao consumo in natura. As pimentas foram cultivadas no campo experimental da Embrapa Hortaliças (Brasília, DF, Brasil), em 2012. Seus frutos avaliados aos 20, 30, 40, 50, 60, 70 e 80 dias após a antese (DAA) quanto ao teor de sólidos solúveis (SS), acidez titulável (AT), relação SS/AT, coloração (ângulo hue e luminosidade), clorofilas a, b e total, compostos fenólicos totais (CFT),