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.

The objective of this study is to evaluate the composition, nutritional aspects and sensory analysis of the dovyalis jam. Dovyalis fruits were harvested from 4-year-old plants in the orchard of the Unioeste Experimental Farm. They were collected in the morning in polyethylene boxes, when they were ripe and with a purple coloration from the epicarp, being immediately transported to the Laboratory to prepare the jams. After fruits arrival, they were selected by size, color and weight and then sanitized in running water and the cups of the fruits were removed. The sensory evaluations of the jam samples were performed in a randomized fashion, with 30 volunteer tasters. The tasters were previously advised to evaluate the acceptance of the jams and their purchase intentions. Fruits in natura and dovyalis jam are sources of vitamin C. Dovyalis fruits can be used in the processing, due to its acidity. The jam prepared with dovyalis fruits without epicarp and endocarp, and less sugar, was more appreciated by the tasters.

This study evaluated two alcoholic sources in the preparation, chemical characterization, and acceptability of homemade Kei apple liqueurs. Kei apple fruits were harvested from 4-year-old plants and immediately transported to the laboratory. The liqueur prepared with vodka + fruits without the epicarp was named L1;the liqueur prepared with sugarcanespirit+ fruits with the epicarp and sliced was named L2. The infusion or alcoholic maceration stage was then performed, mixing the fruits with the alcoholic liquid. After the preparation of the alcoholic extract, the chemical characterization of the final products was performedand after 60 days, the sensory analysis and acceptabilityof the product were conducted. The experimental design was entirely randomized, in a 2 × 2factorial scheme (two types of fruits ×.two types of alcohol), containing three samples of liqueurs per replicate and six replicates per experimental plot. The liqueurs suited the parameters fixed by the Brazilian legislation for the chemical evaluation of these products. As for sensory analysis, L1 had good acceptability from tasters, with apurchase intention by 71% of them.

The purpose of this study was to evaluate the phenological behavior and agronomic potential of blackberry varieties and hybrids in a subtropical region. Blackberry seedlings of four varieties and two hybrids were purchased in April 2015 in the form of stem cuttings and transplanting in July 2015. Winter pruning was carried out on August 18, 2016 and 2017. The experimental design was composed of a randomized complete block design, containing four varieties and two hybrids, four blocks and five useful plants per experimental unit. The harvest was performed every two days to the determination of fresh biomass, longitudinal and transverse diameter, volume, number of fruits per plant, yield and estimated productivity. The average duration of the phenological cycles in the two harvests varies between 109 and 162 days and 114 and 148, respectively. Hybrids Boysenberry and Olallie presented a shorter cycle in both harvests. In the 2016/2017 crop, the harvest lasted from 39 to 88 days. In the 2017/2018 harvest, it lasted 23 to 57 days, starting in mid-November through early January. The Tupy and Chickasaw cultivars were the most productive in the first crop. In the second crop, the Tupy and Navaho cultivars were prominent.

Given the above, the objective of this study was to evaluate the bromatological, mineral and bioactive compounds of blackberry grown in a subtropical region. Blackberries fruits (Rubus sp.), Grown in an orchard of Unioeste, Campus Marechal Cândido Rondon (Paraná, Brazil), were used. Immediately after harvest, the fruits were taken to the Food Technology Laboratory for chemical analysis and bioactive compounds. The fruit samples for the analysis of reducing, bromatological and mineral sugars were frozen and sent to private laboratories. Hybrids are more perishable than cultivars. There is variation in color among the cultivars and hybrids studied. Hybrids and cultivars of black mulberry have a high content of ascorbic acid and fibers, with emphasis on the cultivar Tupy (75.0 mg 100 mL -1 and 7.23, respectively). Higher pH is verified in the cultivars Tupy and Arapaho (3.22 and 3.24, respectively). The Arapaho cultivar has fewer acid fruits (0.25 g 100 g -1 ), SS/total acidity ratio (36.88) and reducing sugar content (8.28 g 100g -1 ). Blackberry fruits are a rich source of bioactive compounds, such as cv. Chickasaw obtaining a higher content of total phenolic compounds (1368.84 mg EAG100mL -1 ) and the Boysenberry hybrid a greater amount of anthocyanin (5.11mg Ci-3-Gly g -1 ). The Chickasaw cultivar has a higher lipid content (4.59). There is no difference in moisture content, dry biomass and fruit firmness.