The objective of this study was to evaluate the production and quality of ‘Sugar Baby’ watermelon fruits under different strategies of irrigation with saline water and nitrogen (N) fertilization in an experiment conducted in a protected environment in Campina Grande, Paraíba, Brazil. The experimental design adopted was in blocks with a 6 × 2 factorial scheme, corresponding to six strategies of irrigation with saline water applied at different phenological stages of the crop (SE irrigation with low-salinity water throughout the cycle; salt stress at the vegetative stage VE; vegetative and flowering VE/FL; flowering FL; fruiting FR; fruit maturation MAT) and two N doses (50 and 100% of the recommendation, equivalent to 50 and 100 mg of N kg-1 of soil) with five replicates. Two levels of irrigation water salinity were studied, one with low and the other with high electrical conductivity (ECw = 0.8 and 3.2 dS m-1). The salt stress applied at the vegetative and flowering stages reduced the contents of ascorbic acid and total soluble solids in ‘Sugar Baby’ watermelon fruits. The dose equivalent to 50% of the N recommendation promoted a greater fresh weight of watermelon fruits. Fertilization with 100% of N increased the hydrogen potential of watermelon fruits under salt stress at the vegetative and flowering stages. The anthocyanin content of watermelon fruits decreased under salt stress, regardless of the development stage; however, with 50% of recommendation of N, there was an increase in this variable.

The occurrence of water sources with a high concentration of salts stands out as a limiting factor for production in Northeast Brazil. Thus, the search for strategies that minimize the effect of salt stress on crops is of fundamental importance. In this context, this study was conducted with the objective of evaluating the production and post-harvest quality of Sugar Baby mini-watermelon fruits under different irrigation management strategies with saline water and potassium fertilization. The experiment was conducted in a greenhouse, using a randomized block design, in an 8 × 3 factorial scheme, with three replicates, corresponding to eight saline water irrigation management strategies (No stress throughout the crop cycle; irrigation with saline water in the vegetative, vegetative/flowering, flowering, flowering/fruiting, fruiting, fruiting/maturation and fruit maturation stages) and three doses of potassium (50, 100 and 150% of the recommended dose). The dose of 100% corresponded to 150 mg K2O kg-1 of soil. Water with low and with high electrical conductivity (0.8 and 4.0 dS m-1, respectively) was used. Irrigation with water of 4.0 dS m-1 in the flowering and fruit maturation stages is a promising strategy for the cultivation of mini-watermelon, as it does not compromise production. Fertilization with 50% of K2O recommendation can be used in the cultivation of mini-watermelon without losses in yield. Mini-watermelon plants fertilized with 150% of K2O recommendation and irrigated with water of high salt concentration continuously in the vegetative/flowering and fruiting stages reduced the contents of soluble solids and ascorbic acid in the fruits.

RESUMO -A importância dos agrotóxicos para o modelo de desenvolvimento agrícola vigente é indiscutível, uma vez que constituem parte dos insumos básicos. Entretanto, é muito importante que sejam utilizados adequadamente para a preservação não só dos produtos cultivados, mas também dos próprios recursos naturais, principalmente o solo e a água, além da saúde dos agricultores e consumidores. Este trabalho foi realizado na região do entorno do Reservatório São Gonçalo -PB e tem como objetivo diagnosticar o potencial de contaminação de águas subterrâneas por agrotóxicos aplicados na agricultura irrigada da região, baseado nos métodos Método Screening da Agência de Proteção Ambiental Americana (Environmental Protection Agency, EPA) e o Índice de Vulnerabilidade de Águas Subterrâneas (Groundwater Ubiquity Score, GUS). Por meio da comparação entre os métodos observou-se que 35,3% dos princípios ativos utilizados nas lavouras da área de estudo apresentam alto potencial de contaminação para as águas subterrâneas comparando o Método Screening da EPA e Índice de GUS. A identificação do potencial contaminante dos agrotóxicos aplicados na região do entorno do Reservatório São Gonçalo -PB através da utilização dos modelos de Screning da EPA e o Índice de GUS demonstra que a área de estudo pode apresentar altos níveis de contaminação de corpos d'água subterrâneos por agrotóxicos. Assim, torna-se necessário o monitoramento e controle das águas subterrâneas do entorno do reservatório São Gonçalo-PB pelos órgãos ambientais competentes, bem como a conscientização dos agricultores perante o uso excessivo dos agrotóxicos. Palavras-chaves: Recursos hídricos, Princípios Ativos, Índice GUS, Método Screening EPA.ABSTRACT -The importance of pesticides to the current agricultural development model is indisputable, since they are part of the basic inputs. However, it is very important that they are properly used for the preservation not only of crops, but also of their own natural resources, especially soil and water, in addition to the health of farmers and consumers. This work was carried out in the surrounding reservoir São Gonçalo region -PB and aims to diagnose the potential for groundwater contamination by pesticides applied in irrigated agriculture in the region, based on the methods Method Screening of the US Environmental Protection Agency (Environmental Protection Agency EPA) and the Water Groundwater Vulnerability Index (Groundwater Ubiquity Score, GUS). Through the comparison between the methods was observed that 35.3% of the active ingredients used in the study area of crops have a high potential for contamination to groundwater comparing the Screening Method of EPA and GUS index. The identification of potential contaminant from the pesticides used in the area surrounding the reservoir São Gonçalo -PB by using the Screning models the EPA and the GUS index shows that the study area may have high levels of contamination of bodies of ground water by pesticides. Thus, it is necessary monitoring and control of groundwater around th...

Resumo: Este trabalho tem como objetivo produzir um fermentado alcoólico proveniente do suco de laranja (Citrus sinensis), segundo processo adaptado das metodologias já existentes para obtenção de outros fermentados de fruta. O processo produtivo do fermentado de laranja e as analises referentes ao mesmo foram conduzidos no Laboratório de Operações Unitárias e Fenômeno de Transporte do Centro de Ciências e Tecnologia Agroalimentar da Universidade de Campina Grande -Campus Pombal -Pb. Com relação às etapas da adição dos insumos na confecção do fermentado, as mesmas não foram feitas na ordem descrita pela maioria das literaturas que se trabalham com fermentados alcoólicos, onde a ordem seguida foi: Extração do mosto, Preparação do Mosto: Sulfitação, Inoculação do Microrganismo e Nutrientes, Determinação do °Brix, Chaptalização, Fermentação Alcoólica, Decantação e Trasfegas, Clarificação, Filtração e o Envase. Constata-se pelo presente trabalho que o fermentado de laranja, mostrou-se aceitável tanto em relação aos parametros físico-químicos analisados para o mesmo, quanto para as carcteristicas sensoriais, tal como o sabor, aroma e aparência. Reforça-se, portanto, a idéia de agregação de valor a uma matéria-prima consideravelmente nutricional, por meio da confecção de um produto inovador. Palavras-chaves: Fermentação; Chaptalização; Microorganismo; Citrus sinensis (L.).Abstract: This work aims to produce an alcoholic fermented from orange juice (Citrus sinensis), second process adapted from existing methodologies for obtaining other fermented fruit. The production process of fermented orange and the same related analyzes were conducted at the Unit Operations Laboratory and Phenomenon Transport Science Center and Agrifood Technology, University of Campina Grande -Campus Pombal. -Pb Regarding the steps to add inputs in the manufacture of fermented, they were not made in the order described by most of the literature that working with alcoholic fermentation, where the order was then: the must extraction, preparation of Mosto: Sulphitation, inoculation of the micro-organism and nutrients, determination of ° Brix , Chaptalisation, alcoholic fermentation, decantation, and Racking, clarification, filtration and Filling. It appears in this work that fermented orange, proved acceptable both for physical and chemical parameters analyzed for the same, as for the sensory carcteristicas, such as flavor, aroma and appearance. , Up reinforces therefore the value-added idea of a raw material considerably nutrition through the production of an innovative product.

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