A produção nacional de banana está comprometida pela atuação da sigatoka-negra (Mycosphaerella fijiensis Morelet) por todo o país, e particularmente no Amapá. Os cultivares Caipira, Thap Maeo, 48). Em relação à acidez titulável (0,27% ácido málico) e ao teor de lipídeos (0,17%), não houve diferenciação entre os cultivares. Quanto ao teor protéico dos materiais resistentes à sigatoka-negra, a média do ensaio foi de 4,59%, tendo o genótipo PV03-44 (4,08%) diferido estatisticamente dos demais. Os cultivares resistentes estudados apresentaram aspectos positivos de qualidade, principalmente na relação SS/AT, um dos principais parâmetros de atributo qualitativo de sabor da fruta.PalavRaS-chavE: banana, parâmetros químicos, composição Physiochemical evaluation of resistant banana fruits abStRactBanana's national production is committed by the performance of the black sigatoka (Mycosphaerella fijiensis Morelet) for the whole country, and particularly in Amapá, Brazil. This work aimed at evaluating cultivars highly resistant to the disease, Caipira, Thap Maeo, PV03-44, FHIA-01, FHIA-18, and to susceptible cultivar FHIA-21, with relationship to the physical and chemical characteristics of the fruits, in the period of [2003][2004], under the edafoclimatic conditions of the state of Amapá. The medium moisture content of banana fruits was 74,61%, and FHIA-18 (75,91%) differed statistically of Thap Maeo (74,01%), FHIA-21 (73,96%) and 68%). In relation to the dry matter of fruits (25,39%), FHIA-18 (24,09%) presented values significantly smaller than PV03-44 (26,32%), FHIA-21 (26,04%) and Thap Maeo (25,99%). It was observed that the pulps of the cultivars presented acid nature (pH 4,8), and PV03-44 (5,1) differed statistically of 6). In the soluble solids content (average of 21,51°Brix), the cultivar FHIA-21 (24,82°Brix) differed significantly of the others. The ratio SS/ TA (average of 82,90) of the cultivar FHIA-21 (99,23) differed statistically of Thap Maeo (78,95), 48). In relation to the titratable acidity (0,27% malic acid) and to lipids content (0,17%), there was not difference among the cultivars. Regarding to the protein content of the resistant materials to the black sigatoka, the average of the experiment was of 4,59%, and the genotype PV03-44 (4,08%) differed statistically of the others. The resistant cultivars presented positive aspects of quality, mainly in the ratio TSS/TTA, one of the main parameters of qualitative attribute of fruit flavor.

R E S U M OAs podridões em frutas e hortaliças, resultantes da atividade de agentes fitopatogênicos e da senescência natural, acarretam perdas qualitativas e quantitativas e, em consequência, perdas econômicas. Este artigo tem, como objetivo, discutir a eficácia, os benefícios e os limites do emprego do ozônio (O 3 ) enquanto agente sanitizante, na minimização da ocorrência de doenças fúngicas em produtos hortícolas. Neste contexto, a presente revisão bibliográfica realizada no banco de dados do SciELO e ScienceDirect, discute estudos encontrados sobre o emprego do ozônio e sua eficácia como agente sanitizante em alimentos. Desta forma, a revisão apresenta uma avaliação crítica das vantagens e desvantagens da ozonização, a contribuição e o impacto desta tecnologia para minimizar os danos e perdas pós-colheita, além do efeito desta tecnologia como uma alternativa ao uso do cloro, as formas de aplicação, o uso e segurança e a regulamentação do uso do ozônio na agroindústria. Ozonation as post-harvest technology in conservation of fruits and vegetables: A review A B S T R A C TRotting of fruits and vegetables resulting from the activity of plant pathogens agents and natural senescence, lead to qualitative and quantitative losses, and consequently economic losses. This article aims to discuss the effectiveness, benefits, use and limits of ozone as a sanitizing agent to minimize the occurrence of fungal diseases on fruits and vegetables. In this context, the present review of literature through SciELO and ScienceDirect database studies and discusses about application of ozone and its effectiveness as a post harvest sanitizer of fruits and vegetables. Thus the review presents a critical assessment of the advantages and disadvantages of ozonation, the contribution and the impact of this technology to minimize post-harvest damage and losses; its use as an alternative to the chlorine, application forms and safety and the regulation of ozone use in agroindustry. Palavras-chave:ozônio sanitização inativação microbiana

Ac¸ai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Ac¸ai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L 21 chlorination and 4 mg/L 21 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention. PRACTICAL APPLICATIONSThe Ac¸ai fruit has naturally high microbial load and sanitization processes of fruit were studied. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L 21 chlorination and 4 mg/L 21 aqueous ozonation) were applied to fruits in order to evaluated possible changes the anthocyanins content on Ac¸ai fruits and color and sensory characteristics of the beverage. Practical results were obtained since aqueous ozonation process promoted changes in total anthocyanins content of Ac¸ai fruits and the difference of the color beverage over traditional sample. Thermal and nonthermal treatments for Ac¸ai fruits did not affect the quality and sensory characteristics of beverages, and beverages from fruits thermally treated obtained good purchase intentions by traditional regional consumers. The thermal treatment of Ac¸ai fruit at 90C can be considered a new parameter for the sanitization of Ac¸ai processors.

The extract of amapazeiro (Brosimum parinarioides Ducke), known as milk-of-amapá, is used by Amazonian populations as food and medicinal sources. The rapid change in color of the latex after extraction indicates the presence of enzymes such as polyphenoloxidase (PPO) and peroxidase (POD), darkening the fresh product and disqualifying it for trading. Thus, this study aimed at evaluating the activity of enzymes PPO and POD from three milk-of-amapá samples collected in amapazeiros in

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