Aims: The objective of this study was to evaluate the effect of the modified atmosphere under refrigeration for 28 days in the Atemoya Gefner. Study Design: Experiment 1 and 2 was installed in a completely randomized design, in a factorial 1x4 and 2x8, respectively. Place and Duration of Study: The experiment was conducted in a cold chamber at the State University of Montes Claros, Brazil, between July and August 2018. Methodology: In the first, the percentage of fruits that presented cold injury (CI) in unpackaged fruits and stored at 15°C for six days was visually evaluated. In the second experiment two pack were used and stored at 15°C and evaluated the physical and chemical characteristics. Results: In the first experiment, from the 2nd day 100% of the fruits showed CI that progressed to stage 3 on the 6th day of storage. This result justifies the need to store the atemoya under modified atmosphere under 15°C for 28 days. It was found at the end of 28 days, experiment two, that the packages 1 and 2 showed quality fruits, with characteristics of ripe fruits, with 22 °Brix average values, reduced titrable acidity, light green color peel and good lightness. The pack1 showed better weight maintenance, with 1.54% of fresh weight loss against 2.36% for pack2. Conclusion: There was a higher solubilization of total sugars and non-reducing sugars in pack1, being this the most indicated for atemoya fruits grown in northern Minas Gerais.

Aims: The study objective was to determine the harvest point of red pitaya produced in the north of Minas Gerais, Brazil, according to physical and chemical changes during refrigerated storage. Study Design: The experiment was conducted through a completely randomized design in a 3 x 5 factorial scheme composed of three treatments (ripening stages) and five post-harvest assessment days (0, 5, 10, 15 and 20), with four repeats of four fruits per experimental unit. Study Place and Duration: The experiment was conducted in a cold chamber at the State University of Montes Claros, Brazil, between July and August 2018. Methodology: The following quality parameters were assessed: fruit fresh mass, length and diameter at harvest point, color, firmness, soluble solid content, titratable acidity, total sugars, reducing and non-reducing, pH and amide, during storage. Results: There was no significant difference for fresh mass, length and diameter as a function of ripening stages. Ripening stages 2 and 3 presented higher soluble solid content means. Conclusion: Considering the conditions of northern Minas Gerais, harvest should happen at stages 2 or 3, when fruits have a brighter red hue, that is, are more attractive and of easier identification by producers. In addition, pitayas at these stages have higher soluble solid contents and reduced pulp acidity during storage in relation to fruits harvested at S1.

Neste trabalho avaliou-se a encapsulação da polpa de umbu porco-cristalização com sacarose, determinando-se o efeito do pH dapolpa adicionada sobre as propriedades físico-químicas do suco cocristalizadoe sua estabilidade durante o armazenamento. O sucoco-cristalizado apresentou alta solubilidade e baixa pegajosidade,situando-se na faixa em que se encontra a maioria dos pósalimentícios. Verifi cou-se que, de maneira geral, o suco de umbuco-cristalizado apresentou características físico-químicas queconferem boa estabilidade ao produto.