RESUMO -Foram avaliadas as relações entre os componentes físicos e químicos do maracujá-doce cultivado em Viçosa-MG. Cem frutos foram colhidos no estágio final do amadurecimento, com pericarpo com forte coloração amarelo-palha. Os frutos foram analisados quanto às características físicas e químicas, e os dados foram submetidos à análise de correlação de Pearson. Houve grande variação entre os valores de cada característica, sobremaneira para massa da matéria fresca e volume dos frutos, e massa da matéria fresca do pericarpo, que apresentaram médias de 194,53 ± 42,19 g, 253,85 ± 49,73 cm 3 e 143,30 ± 40,50 g, respectivamente. O número de sementes variou de 110 a 379 por fruto. Verificaram-se correlações significativas entre a maioria das características avaliadas. O diâmetro apresentou correlação positiva com a massa da matéria fresca da polpa e negativa com o percentual de polpa, indicando que frutos maiores têm, proporcionalmente, menos polpa que os menores. A massa da matéria seca das sementes correlacionou-se positivamente com a massa da matéria fresca da polpa (0,6248**) e com a porcentagem de polpa (0,4375**). Semelhantemente, o número de sementes também apresentou correlação positiva com a massa da matéria fresca da polpa (0,5119**) e com a porcentagem de polpa (0,3957**), indicando que frutos com mais sementes apresentam maior rendimento de polpa. Contudo, houve correlação negativa entre número de sementes e teor de sóli-dos solúveis (-0,2161*), sugerindo a diluição do suco devido ao maior número de sementes e ao aumento da proporção de polpa. Também houve correlação negativa entre a espessura e a massa da matéria fresca do pericarpo e a porcentagem de polpa, indicando que a casca mais espessa reduz o diâmetro da cavidade interna do fruto, onde se acumula a polpa comestível. Termos de indexação: Passiflora alata Curtis, composição do fruto, rendimento de polpa. RELATIONS AMONG PHYSICAL AND CHEMICAL CHARACTERISTICS OF SWEET PASSION FRUIT CULTIVATED IN VIÇOSA, MGABSTRACT -The relationships between the physical and chemical components of sweet passion fruits produced in Viçosa, MG, were evaluated. One hundred fruits were harvested in the final stage of ripening, when the pericarp showed strong straw-yellow color. The fruits were analyzed for their physical and chemical characteristics and the data were analyzed by Pearson correlation. There was great variation among the values of each feature, especially for fresh weight and volume of the fruit and the fresh weight of the pericarp, which showed average values of 194.53 ± 42.19 g, 253.85 ± 49.73 cm3 and 143.30 ± 40.50 g, respectively. The number of seeds ranged from 110 to 379 per fruit, and there were significant correlations among most traits. The diameter was positively correlated with the fresh weight of the pulp and negatively with the percentage of pulp, indicating that large fruits have proportionally less pulp than smaller ones. The dry weight of the seeds was positively correlated with the fresh weight of the pulp (0.6248 **) and the percentage of p...

ResumoAs características físicas e químicas dos frutos variam durante o período de pós-colheita, e essa variação depende, entre outros fatores, das condições meteorológicas durante o desenvolvimento dos frutos. Este trabalho objetivou avaliar as alterações nas características físicas e químicas de oito cultivares de pêssego em duas safras. As cultivares Campinas 1, Coral, Maciel, Marli, Premier, Régis, Rei da Conserva e Tropic Beauty foram plantadas sobre o porta-enxerto Okinawa no pomar experimental da Universidade Federal de Viçosa (UFV), Viçosa-MG em 2008 e avaliadas quanto às características massa de fruto, cor da epiderme, firmeza, teor de sólidos solúveis, acidez titulável, teor de ácido ascórbico e carotenoides totais. O experimento foi conduzido durante as safras de 2011 e 2012, em delineamento inteiramente casualizado, com oito tratamentos (cultivares), três repetições e 10 frutos por parcela. Houve diferenças entre as características avaliadas nas duas safras, sendo as maiores variações observadas na firmeza da polpa e nos teores de ácido ascórbico e de carotenóides totais. As cultivares Maciel e Marli produzem frutos com maiores valores de massa, Tropic Beauty com maior firmeza e Rei da Conserva, Coral e Marli com maiores teores de sólidos solúveis. A cultivar Rei da Conserva se destacou em relação à maioria das características em ambas as safras. A tonalidade amarela no pêssego está associada com carotenóides totais.Palavras-chave: Adaptação, amadurecimento, Prunus persica (L.) Batsch, qualidade de fruto Postharvest quality of eight peaches cultivars AbstractThe fruit physical and chemical characteristics can vary during the maturation period and this variation depends, among other factors, on the weather conditions during fruit development. This study aimed to evaluate the changes in physical and chemical characteristics of eight peach cultivars during two seasons. The cultivars Campinas 1, Coral, Maciel, Marli, Premier, Regis, Rei da Conserva and Tropic Beauty were planted on Okinawa rootstock at the experimental orchard of the Federal University of Viçosa (UFV), Viçosa-MG, Brazil, in 2008 and the following characteristics were evaluated: fruit weight, skin color, firmness, soluble solids, titratable acidity, ascorbic acid and total carotenoids. The experiment was conducted during 2011 and 2012 growing seasons in a completely randomized design with eight treatments (cultivars), three repetitions and 10 fruits per plot. There were differences between the variables for the two seasons, with the largest variations observed for firmness, ascorbic acid and total carotenoids. Cultivars Maciel and Marli produced fruit with higher mass, Tropic Beauty with greater firmness and Rei da Conserva, Coral and Marli with higher soluble solids contents. The cultivar Rei da Conserva presented higher values for most of the evaluated variables in both seasons. The yellow color, evaluated by the hue angle, is associated with total carotenoids content in peaches.

There are few information on the physical and chemical characteristics of peach fruit in subtropical climate regions and the majority of the studies were developed in the southern region of Brazil. In this study, physical and chemical characteristics of 12 white-fleshed peach cultivars (Cristal, Cristal Tacoari, Colibri, Delicioso Precoce, Jóia 1, Jóia 2, Jóia 4, Marli, Okinawa, Pérola de Itaquera, Premier and Tropical) were evaluated. The cultivars were planted in the experimental orchard of the Federal University of Viçosa (UFV), Viçosa -MG, Brazil. The experiment was conducted during the 2011 harvest season, in a completely randomized design with 12 treatments (cultivars), three replications and 10 fruits per plot. The cultivars Delicioso Precoce and Marli showed, in general, higher mass and fruit diameter. Fruits of cultivars Jóia 2 and Tropical presented higher firmness. Cultivar Tropical stood out with better balance between acidity and soluble solids and higher vitamin C and carotenoids contents.

-The objective of this work was to evaluate the genetic diversity of macaúba (Acrocomia aculeata) accessions from 35 municipalities of the state of Goiás, Brazil, in order to obtain information about the genetic variability and to provide subsidies for the commercial deployment of the culture in the Midwestern region of Brazil. The bunches were harvested with ripe fruits. The following were evaluated: fruit and almond lengths and diameters; the weights of fruits and almonds; the average number of almonds, as well as the oil contents in the almond and in the dehydrated fruit. The parameters that indicated significant contributions to the variability were fruit weight, fruit width, fruit length, and oil content in the almond.Index terms: Acrocomia aculeata, agroenergy, almond quality, biodiesel, divergence, oleaginous seed. Diversidade genética de frutos de macaúba provenientes de 35 municípios de GoiásResumo -O objetivo deste trabalho foi avaliar a diversidade genética de acessos de macaúba (Acrocomia aculeata) provenientes de 35 municípios de Goiás, a fim de obter informações sobre a variabilidade genética e fornecer subsídios para implantação comercial da cultura na região Centro-Oeste. Procedeu-se à colheita dos cachos com frutos maduros. Foram avaliados: os comprimentos e os diâmetros dos frutos e das amêndoas; os pesos dos frutos e das amêndoas; o número médio de amêndoas; bem como os teores de óleo na amêndoa e no fruto desidratado. Os parâmetros que indicaram contribuições significativas para a variabilidade foram peso do fruto, largura do fruto, comprimento do fruto e teor de óleo na amêndoa.Termos para indexação: Acrocomia aculeata, agroenergia, qualidade da amêndoa, biodiesel, divergência, semente oleaginosa.The search for viable alternatives for replacing fossil fuels by biodiesel is a growing concern, especially in relation to global climate change (Pimentel et al., 2016). The macaúba -Acrocomia aculeata (Jacq.) Lodd. ex Mart. -has been used as a raw material in the production of biofuels due to its high content of oil in the fruit, production of various energy residues, besides being a native perennial plant found naturally in almost all the Brazilian territory (Pimentel et al., 2015, Evaristo et al., 2016. The oil of the macaúba mesocarp is rich in oleic acid, and is demanded by both the food and the agroenergy industry (Coimbra & Jorge, 2011).Currently, a large part of macaúba cultivation is restricted to extractive activity, and the few plantations are not yet in full production, and others in some research centers (Oliveira et al., 2016). These research centers in Brazil have been evaluating the genetic potential of different genotypes through quantitative and qualitative analyses as well as physical and chemical analysis of macaúba fruits (Matsimbe et al., 2015).Thus, the macaúba is considered of great interest by the scientific community, especially for its oleaginous property, in relation to the possibility of obtaining genetically superior materials. This results in the identificatio...

160, 80, 40, 20 and 0g m -3 , respectively. Fruits treated with ethylene showed the peak at 3, 3, 6, 6 and 12 days of storage for the concentrations 400, 200, 100, 50 and 0mL m -3