Conservation of Sweetsop using modified atmosphere and refrigerationSweetsop fruits show limitations to the distribution to distant markets due to their fast ripening, which turns them very soft and difficult to handle without the occurrence of damage, with their conservation extremely reduced. This study was carried out to evaluate the influence of the polyvinyl chloride associated to cooling temperatures in the post-harvest conservation of the sweetsop. The fruits were selected, washed, sanitized and stored in polystyrene trays with or without polyvinyl chloride and stored at 12 o C and 25 o C. The following characteristics were evaluated: color rind, firmness, fresh matter loss, soluble solids, titrable acidity, total sugars and starch. The fruits stored at 12 o C with polyvinyl chloride kept the green coloration of the rind up to the 18 th day, showing lower loss of fresh matter and rind firmness as well as lower content of the soluble solids and titrable acidity in relation to the fruits stored at 25 o C. The use of the package associated to the temperature of 12 o C allowed a safe period of 18 days under storage with appropriate maintenance of the physiochemical attributes. The fruits stored for 6 days at 25 ºC, with or without PVC, did not show desirable physicochemical characteristics.Key words: Annona squamosa L., temperature, modified atmosphere.Recebido para publicação em 30/11/2010 Conservação de pinha com uso de atmosfera modificada e refrigeraçãoOs frutos da pinheira possuem limitações para sua distribuição a mercados distantes, por causa do rápido amadurecimento, que os torna muito macios, de difícil manuseio sem a ocorrência de danos e de conservação extremamente reduzida. O objetivo deste trabalho foi avaliar a influência do filme de policloreto de vinila (PVC), associado às temperaturas de refrigeração, na conservação pós-colheita da pinha. Os frutos foram selecionados, lavados, sanitizados e acondicionados em bandejas de isopor, com, ou sem, envolvimento de película de policloreto de vinila, e conservados a 12 e 25 ºC. Foram avaliados: cor da casca, firmeza, perda de matéria fresca, sólidos solúveis, acidez titulável, açúcares totais e amido. Os frutos conservados a 12 ºC, com policloreto de vinila, mantiveram a coloração verde da casca até o 18º dia, apresentaram menor perda de massa de matéria fresca e firmeza da casca e menor teor de sólidos solúveis e acidez titulável, em relação aos frutos armazenados a 25 ºC. A utilização da embalagem, associada à temperatura de 12 ºC, permite um período seguro de 18 dias de conservação, com adequada manutenção dos atributos físicos e químicos. Os frutos armazenados a 25 ºC conservaram-se por seis dias. A película de PVC, associada ao armazenamento de 12 ºC, pode ser utilizada para atrasar o amadurecimento dos frutos por 18 dias, mantendo sua qualidade. Os frutos que permaneceram armazenados, por seis dias, a 25 ºC com, ou sem, PVC, não apresentaram características físicas e químicas desejáveis. Palavras-chave:Annona squamosa L., temperatura, ...

RESUMO-A aplicação de novas tecnologias torna-se necessário para aumentar o período de comercialização da pinha (Annona squamosa ) que apresenta alta perecibilidade e vida útil curta. Com o objetivo de retardar a evolução do amadurecimento, as pinhas foram tratadas com 1-metilciclopropeno (1-MCP) nas concentrações de 0; 200; 400 e 600 nL L -1 , durante 8 horas, a 25ºC. Posteriormente, os frutos foram armazenados a 15ºC, durante 21 dias. Em intervalos de sete dias, amostras foram retiradas da câmara para análises quanto à firmeza, perda de massa fresca, coloração (cromaticidade e ºHue), pH, sólidos solúveis (°brix), acidez titulável, relação sólidos solúveis/acidez titulável, teor de amido, açúcares totais, açúcares redutores e sacarose. Não houve efeito significativo dos tratamentos quanto ao pH, sólidos solúveis, acidez titulável, relação sólidos solúveis/acidez titulável, perda de massa fresca e sacarose, somente efeito de tempo de armazenamento. A acidez titulável não apresentou modelo estatístico que explicasse o efeito da época de armazenamento. Houve interação significativa da concentração de 1-MCP e dos dias de armazenamento em relação à firmeza, coloração, teor de amido, açúcares totais e açúcares redutores. Quanto maior a dose de 1-MCP aplicado, mais lenta foi a evolução do amadurecimento, sendo que a concentração de 600 nL L -1 foi a que melhor retardou o amadurecimento . Termos para indexação -Annona squamosa, 1-MCP, Armazenamento. POSTHARVEST CONSERVATION OF CUSTARD APPLE WITH THE USE OF 1-METHYLCYCLOPROPENEABSTRACT-The application of new technologies is necessary to increase the marketing period of 'pinha' (Annona squamosa), which is highly perishable and presents short shelf life. Aiming at retarding the maturation evolution, 'pinhas' were treated with 1-methylcyclopropene (1-MCP) at concentrations of 0, 200, 400 and 600 nL L -1 during 8 hours at 25ºC. Then, the fruits were stored at 15ºC for 21 days. The fruits were taken from the chamber at 7-day intervals to be analyzed as to firmness, weight loss, color (chromaticity and ºHue), pH, total soluble solids, titratable acidity, soluble solids/acidity relation, starch content, total sugars, reducing sugars and sucrose. There was no significant effect of the treatments on pH, soluble solids, titratable acidity, solid soluble/titratable acidity relation, fresh mass loss or sucrose, but there was only the effect of the time of storage. The titratable acidity did not present a statistical model to explain the effect of the time of storage. There was a significant interaction of the concentration of 1-MCP and the days of storage in relation to firmness, color, starch content, total sugars and reducing sugars. The higher the dose of 1-MCP applied, the slower the maturation evolution. The concentration of 600 nL L -1 was the best to retard maturation and extend the shelf life of custard apple.

Alternative forms of disease control in fruits have been researched in an attempt to minimize the negative effects of chemical control on men and environment. The aim of this study was to determine the best concentration of essential oils to control the development of Colletotrichum musae and anthracnose intensity in ‘Prata Anã’ banana. In order to inhibit germination, mycelial growth and sporulation, four essential oils of clove (Eugenia caryophyllus), tea tree (Melaleuca alternifolia), thyme (Thymus vulgaris) and ginger (Zingiber officinale) species were used at concentrations of 2, 4, 6 and 8 μL. In fruits, the same essential oils were applied at concentrations of 80, 160, 240 and 320 μL to evaluate the incidence and severity of anthracnose. Clove and thyme oils were the most efficient in inhibiting mycelial growth, germination and sporulation at all concentrations tested. The volatile compounds present in clove and thyme oils provide complete inhibition of fungal growth. Tea tree and ginger oils have the ability to suppress anthracnose in ‘Prata Anã’ banana. Concentrations of 160 μL of ginger oil, 160 and 240 μL of tea tree oil reduced the anthracnose severity in fruits. Ginger and tea tree essential oils have the potential to control banana anthracnose, reducing the anthracnose incidence in fruits by 48% and 24%, respectively.

The aim of this work was to determine the bagging time of ‘Prata Anã’ banana in order to reduce anthracnose disease. Treatments consisted of protection of banana bunches with TNT bags at emission, 30, 60, 90 and 120 days after emission and of unpacked bunches. Fruits were collected, stored in refrigeration chamber (25 ± 1 °C and 80 ± 5% RH) and evaluated for anthracnose incidence and severity. The study design was completely randomized with six treatments, repeated over two years. Data were submitted to analysis of variance and Tukey test (p <0.05). The physical and chemical characteristics of stored fruits were evaluated every three days for 12 days. The study design was completely randomized with six treatments, four evaluation periods, repeated over two years. Results were submitted to analysis of variance and regression (p <0.05). The anthracnose incidence was reduced by up to 67% by bagging bunches at emission. Bunches bagged at emission and at the first month of development did not show anthracnose severity. Bagging bunches reduces anthracnose incidence and severity. The bagging time does not interfere with the physical and chemical characteristics of fruits.

-Anthracnose stands out among rot diseases that can occur in the post-harvest phase of banana. The aim of this study was to evaluate the thermotherapy in the control of anthracnose in 'Prata Anã' banana produced in northern state of Minas Gerais. Bananas 'Prata Anã' variety were divided into groups of three fruits and inoculated with Colletotrichum musae. Groups were submitted to thermotherapy using five temperatures (40°C, 44°C, 48°C, 52°C and 56°C) and four immersion times (4, 8, 12 and 16 minutes) and control. Treatments were repeated five times in a completely randomized design. Area under the incidence progress curve (AUIPC) and area under the severity progress curve (AUSPC) were calculated. To evaluate the thermotherapy efficiency compared to chemical control, fruits were submitted to the following treatments: thermotherapy with and without fungicide application and fruits treated with fungicide only, the control fruits without thermotherapy and without fungicide application. After fifteen days of storage, fruits were evaluated for anthracnose severity. The results of experiments were submitted to analysis of variance and regression and means were compared by the Scott-Knott test (p<0.05). Control was compared to treatments by the Dunnett test (p<0,05). The lowest anthracnose AUIPC values were observed when using temperature of 48°C for eight and 12 minutes. Thermotherapy at 52°C from eight minutes of immersion, in addition to reducing the anthracnose AUSPC in fruits up to 81.6%, delayed maturation of fruits. Fruits submitted to thermotherapy at 56°C presented higher severity of the disease and resulted in the maturation of fruits. Thermotherapy reduces anthracnose severity in fruits in a manner similar to fungicide use, but the association of both results in better control of the disease in 'Prata Anã' banana. Thermotherapy is an efficient technique to reduce the severity of the disease in 'Prata Anã' banana produced in northern state of Minas Gerais. Index terms: Colletotrichum musae, thermotherapy, incidence, severity.Tratamento hidrotérmico no manejo da antracnose em banana 'Prata-anã' produzida no semiárido mineiroResumo -A antracnose destaca-se dentre as podridões que podem ocorrer na fase pós-colheita da banana. O objetivo do trabalho foi avaliar a termoterapia no controle da antracnose em banana 'Prata-Anã' produzida no norte de Minas Gerais. Bananas da variedade Prata-Anã foram divididas em buquês de três frutos e inoculadas com Colletotrichum musae. Os buquês foram submetidos à termoterapia com cinco temperaturas (40°C, 44°C, 48°C, 52°C e 56°C) por quatro tempos de imersão (4; 8; 12 e 16 minutos) e testemunha. Os tratamentos foram repetidos cinco vezes em delineamento inteiramente casualizado. Calculou-se a área abaixo da curva de progresso da incidência (AACPI) e a área abaixo da curva de progresso da severidade (AACPS). Para a avaliação da eficiência da termoterapia comparada ao controle químico, os frutos foram submetidos aos seguintes tratamentos: termoterapia com e sem aplicação de ...