The objective of this work was to evaluate the bioactive compounds, antioxidant activity, and physicochemical characteristics of dovyalis fruit to obtain technological knowledge about this fruit when grown under the conditions found in the municipality of Marechal Cândido Rondon, Paraná State, Brazil. Dovyalis fruits from the State University of Western Parana, which was established in 2012, were harvested in March 2016. Dovyalis fruits were collected from several plants and were divided among three lots. After the harvest, were immediately taken to the Post-Harvest Laboratory for evaluation of the antioxidant activity by the DPPH, ABTS and FRAP methods. The physicochemical characteristics of the fruits and the total phenolic compounds, flavonoids, ascorbic acid, anthocyanins, respiration, and fruit color were evaluated. The experimental design was completely randomized, with the study containing three groups and three replicates per group. Dovyalis fruits present high antioxidant capacity and are characterized as acidic fruits, due to the high FRAP activity. Dovyalis fruits have a very attractive color and high acidity, which makes them appropriate for processing. Regarding the antioxidant activity present in the fruit, the most bioactive components are flavonoids and anthocyanins. High ascorbic acid content was observed in mature dovyalis fruits. Dovyalis fruits are considered climacteric.

Water stress leads to the formation of reactive oxygen species, resulting in degradation of leaf pigments and cell death. This study aimed at assessing the oxidative enzyme activity and photosynthetic pigment content in seeds and/or leaves of Urochloa ruziziensis (syn. Brachiaria) inoculated with Azospirillum brasilense under water stress. Assessments of soluble proteins, chlorophylls a and b and carotenoid contents, as well as the activity of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) enzymes, were conducted at the beginning of the water stress process and also under severe water stress and during plant rehydration. Seed inoculation showed a reduction in the action of SOD, under water stress, with an increase after rehydration. POD exhibited an activity greater than CAT in all the assessments, but it did not differ statistically under severe water stress. CAT activity increased under severe stress in all treatments, particularly for leaf inoculation. Chlorophyll a was slightly degraded, maintaining the levels of the irrigated control, while the chlorophyll b and carotenoid contents, in plants subjected to leaf inoculation with A. brasilense, were higher under water stress. It was concluded that the leaf inoculation of U. ruziziensis with A. brasilense makes the plant more efficient at removing reactive oxygen species and protecting chlorophyll a.

Peanut is susceptible to fungal contamination at all stages of its production chain, which can lead to aflatoxin production, which can cause serious health problems for consumers. In this sense, post-harvest ozonation of grains has the potential to reduce contaminant microorganisms, but it may cause oxidative damage, degrading organic constituents. Thus, factors influencing the reduction of fungal contamination by gaseous ozone in peanuts (grains and grains in pods) and changes in lipid and oil quality of grain were investigated. The analyzed variables were total fungi count, electrical conductivity, peroxide index, and 2-thiobarbituric acid test. Ozone concentration (10, 30, and 50 ppm) and ozonation time (30, 45, and 60 minutes) significantly affected fungal count (p < 0.05). The maximum fungal reductions were 75.79% for grains and 82.66% for grains in pods at a concentration of 50 ppm and exposure of 60 minutes. The electrical conductivity of exudates was affected by ozone concentration. There was degradation of lipids at a cellular level, but no differences were observed in the peroxide index of treated grains.

The aim of this study was to evaluate the physiological response and quality of the 'Tahiti' acid lime coated with carboxymethylcellulose (N-CMC), pectin (N-PEC) and starch (N-ST) nanocomposites based on cellulose nanocrystals (NC). Respiratory rate, ethylene production, loss of fresh weight, total chlorophyll and fruit firmness were evaluated during 9 days of storage. At the end of storage, only fruits coated with N-CMC and N-PEC exhibited significantly lower ethylene yield (0.92 and 0.98 μg C 2 H 4 kg -1 h -1 , respectively) than fruits coated with CMC and PEC (1.6 and 2.02 μg C 2 H 4 kg -1 h -1 , respectively). Dn the 3rd day of storage, fruits coated with N-PEC showed a respiratory rate (12.01 mg CD 2 kg -1 h -1 ) similar to the fruits of the control (13.52 mg CD 2 kg -1 h -1 ), but it was significantly lower than the fruits coated with PEC (14.93 mg CD 2 kg -1 h -1 ). Dnly fruits coated with N-PEC showed significantly lower fresh weight losses than the control fruits. Fruits coated with N-PEC had chlorophyll retention levels (18.95 mg g -1 ) higher than fruits with PEC (13.25 mg g -1 ). This work showed that the N-PEC nanocomposite, based on NC, was the coating that showed greater potential for preserving quality of the 'Tahiti' acid lime.Practical Application: The addition of nanocellulose in the pectin film forms a coating with better barrier properties for fruit preservation.

Ethanol can inhibit ethylene and retard decay of several fruit. However, the effect of ethanol on ethylene and oxidative stress has not yet been observed in bananas. In this work, the effect of ethanol (vapor phase) on physiology and conservation of the banana cv. 'Prata' was investigated. Initially, a group of bananas was analyzed during 8 h of exposure to ethanol, and then another group of bananas was exposed to ethanol for 4 h and then analyzed during 12 days of storage. Ethanol and ethylene concentrations, respiration rate, superoxide dismutase and catalase activities, physico-chemical characteristics and fruit decay were evaluated. Ethanol reduced ethylene production and respiration rate of the banana only when it reached 4 h of exposure, and this was associated with a maximum absorption of ethanol in the fruit peel. Ethanol increased superoxide dismutase and catalase activities from fruit peel only in the first 2 h of exposure to ethanol, i.e. ethanol did not generate significant oxidative stress. During storage, ethanol inhibited ethylene production and was also able to delay fruit decay, but it was not able to influence the respiration rate, conversion of sugars, and fresh weight loss of the fruits. This study showed that ethanol vapor has an inhibitory effect on ethylene metabolism, but it has no potential to control post-harvest ripening of the banana cv. 'Prata'. On the other hand, ethanol delays decay, and this extends fruit shelf life, which is commercially advantageous.