Postharvest degradation of minimally processed mangoes limits the marketability of fruit. The effect of heat treatments applied to whole 'Keitt' mango fruit on physical, physiological and biochemical quality of minimally processed mangoes was studied. Whole mangoes were subjected to hot water dipping (HWD) at 46 or 50 • C for 30 or 75 min, cooled for 15 min, minimally processed and stored at 6 • C for 9 d. Sensory analysis, firmness, color, acidity, pH, total soluble solids (TSS), ascorbic acid, total carotenoids, malondialdehyde (MDA) and respiration rate (RR) were investigated. A global beneficial effect of HWD 50 • C/30 min was observed. This treatment was the only one to maintain the acceptability of fresh-cut mangoes for 6 d, the yellow color, expressed by b* value, for 9 d and the firmness for 3 d compared to the control. Moreover, HWD 50 • C/30 min increased the total carotenoids content after 3 d compared to the control. Although the ascorbic acid content decreased during storage, HWD 50 • C/30 min is the less degrading condition of the heat treatments. Lipid peroxidation, estimated by MDA content, was less important for HWD 50 • C/30 min. Finally, the RR of whole mangoes treated by HWD 50 • C/30 min was lower than in the other treatments and could be used as an indicator of product shelf-life. This study selected the HWD 50 • C/30 min as the optimal heat treatment to improve the quality of fresh-cut 'Keitt' mangoes.

International audienceThe influence of heat treatment combined with coating on sensory quality, physico-chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbi-ological quality of fresh-cut mangoes were studied. Whole mangoes (Mangifera indica cv 'Tommy Atkins') were subjected to hot water dipping (HWD) at 50 °C for 30 min and cooled for 15 min. Heated and unheated fruits were minimally processed and mango cubes were coated with chitosan solution (0.25% w ⁄ v) dissolved in 0.5% (w ⁄ v) citric acid, and stored for 9 days at 6 °C under ambient atmosphere. This study showed that both HWD 50 °C for 30 min and chitosan coating, either alone or combined, did not affect the taste and the flavour of mangoes slices. The chitosan coating combined with HWD or not inhibited the microbial growth for 9 days at 6 °C. Indeed chitosan coating was used for his antimicrobial proprieties. HWD 50 °C for 30 min was the beneficial treatment to maintain firmness and colour during 9 days at 6 °C

The experimental design was a completely randomized treatment in a 5x3 factorial arrangement, with five replications. The treatments were composed by five levels of electrical conductivity from the irrigation water-Ecw: 0.5; 1.5; 2.5; 3.5 and 4.5 dS m-1 , applied in vessels without and with bovine and goat biofertilizer. The following variables were analyzed: the electrical conductivity of the soil saturation extract, root length, stem diameter, number of leaves, leaf area, shoot and root dry weight, photosynthesis, transpiration and stomatal conductance. Goat biofertilizer attenuated the saline stress with more efficiency for the growth and dry weight variables. Plants fertilized with bovine biofertilizer have higher values of photosynthetic rate, transpiration rate and stomatal conductance than the plants with goat manure.

Palavras-chave:Oryza sativa L. emergência estresse salino A B S T R A C TThe objective of this study was to evaluate the performance of three rice cultivars under saline water irrigation. The experiment was carried out in full sun at the Experimental Farm of the Unilab, in Redenção, Ceará, Brazil, in January 2016. The experimental design was completely randomized (CRD), in a 5 x 3 factorial scheme [irrigation water electrical conductivity (ECw: 0.5, 1.0, 2.0, 3.0 and 4.0 dS m -1 ) versus three rice cultivars (C1 -Ligeirinho, C2 -Casado and C3 -Meruinho)], totaling 15 treatments, with 4 replicates of 30 seeds per cultivar. After 21 days, the following variables were evaluated: emergence percentage (EP), emergence speed index (ESI), mean time of emergence (MTE), mean speed of emergence (MSE), shoot dry matter (SDM), root dry matter (RDM) and total dry matter (TDM). The cultivar Ligeirinho showed higher tolerance to saline stress with respect to the emergence percentage, emergence speed index and mean speed of emergence. The cultivar Casado showed higher tolerance to saline stress for shoot dry matter, root dry matter and total dry matter in comparison to the other cultivars. Emergência e acúmulo de biomassa em plântulas de cultivares de arroz irrigadas com águas salinas ) aplicadas em três cultivares de arroz (C1-Ligeirinho; C2 -Casado e C3 -Meruinho)], totalizando 15 tratamentos, com 4 repetições de 30 sementes por cultivar. Após 21 dias, foram avaliadas as seguintes variáveis: porcentagem de emergência (PE), índice de velocidade de emergência (IVE), tempo médio de emergência (TME), velocidade média de emergência (VME), massa seca da parte aérea (MSPA), massa seca da raiz (MSR) e massa seca total (MST). A cultivar Ligeirinho possui maior tolerância ao estresse salino quanto à porcentagem de emergência, índice de velocidade de emergência e velocidade média de emergência. A cultivar Casado apresentou maior tolerância ao estresse salino para massa seca da parte aérea, raiz e total em relação às demais cultivares.

Sweet potato (Ipomoea batatas) is a food crop that supplies energy, minerals and vitamins C and B. Some cultivars are very rich in carotenoids (pro-vitamin A). In this study were evaluated and compared the total carotenoids content of two cultivars and the losses on the dehydrated extruded sweet potato flour. Samples from organic and conventional crops were analyzed, in the form of fresh and dehydrated extruded samples. Total carotenoids content of the fresh product, expressed on wet basis, was of 437 µg 100 g-1 for the cream cultivar and 10,12 µg 100 g-1 for the orange cultivar. After dehydration, losses of total carotenoids were of 41% and 38%, respectively. The fresh orange cultivar presented high total carotenoids content in comparison to the cream cultivar. The extruded orange sweet potato flour showed the lowest losses in total carotenoids. Therefore, the processed flour of orange sweet potato could be used to obtain pre-gelatinized extruded flour with high total carotenoids content.
A batata-doce (Ipomoea batatas) é um alimento fonte rico em energia, minerais, vitaminas C e B. Algumas cultivares são ricas em pró-vitamina A. O objetivo do presente trabalho foi avaliar e comparar o conteúdo de carotenóides totais em duas cultivares de batata-doce e determinar suas perdas na obtenção da farinha desidratada e processada por extrusão. Foram analisadas amostras de sistema de cultivo orgânico e convencional, tanto as frescas como as extrusadas desidratadas. O conteúdo de carotenóides totais do produto fresco, expressos em base úmida, foi de 437 µg 100 g-1 para a cultivar creme e de 10,120 µg 100g-1 para a cultivar alaranjada. Após o processo de desidratação das amostras, as perdas de carotenóides totais foram de 41% para a batata-doce creme e 38% para a alaranjada, respectivamente. Os resultados indicaram alto conteúdo de carotenóides totais para a cultivar alaranjada fresca, quando comparado com a cultivar creme. A amostra de farinha de batata-doce extrusada apresentou menor perda de carotenóides totais. Desta forma, verifica-se que a farinha de batata-doce alaranjada pode ser utilizada na obtenção de uma farinha pré-gelatinizada com alto conteúdo de carotenóides totais