Post harvest quality of Cabe-gooseberry under room temperature and refrigerationThe Cabe-gooseberry (Physalis peruviana) is a small fruit whose cultivation has been expanding in Brazil, however, information about its storage is still scarce. The aim of this study was to evaluate the quality of Cabe-gooseberry during storage at refrigerated and room temperature. The fruits were harvested when the calyx showed a greenish yellow color and submitted to the following treatments: 1 -storage at 20°C (± 0.5°C) and 2 -storage at 4°C (± 0.5°C). The quality parameters SS, TA, SS/TA, pH, firmness, color and fruit weight loss were evaluated every two days during eight days. The refrigeration promoted the maintenance of firmness and prevented the weight loss of the fruit and calyx. The soluble solids (SS) values reduced significantly, regardless of the storage temperature of the fruits. Furthermore, the fruits stored under refrigeration showed higher values of titratable acidity (TA), and therefore less SS/TA ratio. The results indicated that the changes in the quality parameters, pH, TA, SS/TA, firmness and color of Cabe-gooseberry during the storage can be minimized with the use of refrigeration (4°C).

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The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

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Existem diferentes tecnologias de elaboração de suco de uva, sendo a mais comum por aquecimento, que pode ser realizado por trocadores de calor para grandes volumes, ou por vapor para volumes menores. O objetivo desse trabalho foi avaliar a influência do uso de diferentes técnicas de extração empregando calor na composição físico-química e aceitação sensorial de sucos de uvas brancas. O trabalho foi realizado na Epagri - Estação experimental de Videira, com uvas da variedade Niágara Branca (Vitis labrusca), safra 2018. Os tratamentos consistiram em: 1) Extração em panela extratora por arraste de vapor; 2) Extração por sistema adaptado simulando trocador de calor e adição de enzimas pectolíticas. Os sucos foram avaliados quanto à composição físico-química e sensorial. Os sucos elaborados por trocador de calor apresentaram valores mais elevados para acidez titulável, sólidos solúveis, açúcares redutores totais, bem como maior intensidade de cor. Os sucos extraídos por arraste de vapor destacaram-se pela maior relação açúcar/acidez. Sensorialmente não ocorreram diferenças significativas, porém, os sucos elaborados por trocador de calor receberam maiores notas para os parâmetros avaliados, exceto equilíbrio açúcar/acidez e doçura.  Sucos elaborados com uso de enzimas e trocador de calor apresentaram maior doçura e acidez, recebendo maiores notas para cor, aroma agradável, acidez, corpo, adstringência e impressão global. Sucos obtidos pela extração a vapor apresentaram menor acidez culminando em uma maior relação açúcar/acidez.