RESUMOO objetivo deste trabalho foi avaliar a produção e produtividade do maracujazeiro-amarelo (Passiflora edulis Sims f. flavicarpa Deg.), submetido a diferentes podas de renovação. O experimento foi conduzido em pomar comercial em Lavras, MG (21 o 14'S; 45 o 58'W; altitude de 910 m), de julho/2006 a junho/2008. As mudas, oriundas de sementes, plantadas no espaçamento de 4x3 m, conduzidas em espaldeira vertical com um fio de arame. O delineamento experimental utilizado foi em blocos casualizados, em esquema fatorial de 5x3: número de ramos terciários por planta (40, 30, 24, 20 e 14) e o comprimento de poda destes ramos (40, 80 e 120 cm), com quatro repetições de três plantas por parcela. Foram avaliados: número de frutos por planta, massa média do fruto, produtividade de frutos e de suco. As podas de renovação afetam a quantidade e o tamanho dos frutos de maracujazeiro-amarelo. (40, 30, 24, 20 and 14) and length of pruning branches (40, 80 and 120 cm) with four replications of three plants. The following characteristics were evaluated: number of fruits per plant, mean weight of fruit, fruit and juice yield. The renewal pruning affected the amount and size of the yellow passion fruit. Plants that have suffered more severe pruning, leaving 14 and 20 stems and tertiary pruned to 40 cm in length, had lower productivity in the first season after renewal pruning. Palavras

Lactose is the main sugar in milk, being hydrolyzed in glucose and galactose through the action of the enzyme lactase. Some individuals are deficient of this enzyme, therefore, they are intolerant to lactose. In order to attend the special needs of these consumers, the free lactose product market has been growing over the years. However, there are still a number of industrial limitations on the manufacture of these products. The manufacture of lactose-free powdered milk is a challenge for industry, due to the occurrence of problems such as adhesion to the equipment, generating low industrial yield. The most sensitive and effective methods for quantifying lactose are high cost, making it unfeasible to the industrial reality. Other techniques are time consuming and cannot distinguish carbohydrates individually. The thermal processes applied to these foods cause sensorial and nutritional damages, because the monosaccharide units of lactose are more reactive to the reaction of non-enzymatic browning. Furthermore, these products are more prone to proteolytic activity. It is necessary to optimize the manufacturing processes, aiming at reducing time and operating costs, as well as obtaining quality and safe products to the consumer.

Características físicas e químicas do maracujá-amarelo tratado com cera e armazenado em condição ambiente RESUMO Este trabalho foi conduzido com o objetivo de avaliar as principais características físicas e químicas de maracujás-amarelos (Passiflora edulis Sims. f. flavicarpa) tratados com cera e armazenados em temperatura ambiente por um período de doze dias. Nos frutos maduros foram aplicados os seguintes tratamentos: 1-Cera a 0% (somente água destilada), 2-Cera a 50%+Água destilada a 50%, 3-Cera a 100% (sem diluição). Após os tratamentos os frutos foram colocados em caixas plásticas (55x35x30cm), e armazenados em ambiente natural (20±5 o C e 75±10% UR). A cada três dias (0;3;6;9;12) foram realizadas as avaliações de perda de massa acumulada e temporal (%), relação DL/DT, espessura da casca (mm), rendimento de suco, casca e semente (%), relação suco/casca, sólidos solúveis totais (Brix) e acidez total titulável (% de ácido cítrico). O delineamento adotado foi o inteiramente casualizado, em esquema fatorial de 3x5 (ceras x tempo de armazenamento), com quatro repetições, tendo a parcela experimental quatro frutos. A utilização de cera traz benefícios na qualidade dos frutos, reduzindo as perdas de massa, sem afetar o rendimento e composição do suco dos frutos. Palavras-chave:Conservação, Passiflora edulis, pós-colheita, qualidade, vida útil Physical and chemical characteristics of yellow passion fruit treated with wax and stored at room temperature ABSTRACTThis study aimed to assess the main physical and chemical characteristics of yellow passion fruits ( Passiflora edulis Sims. f. flavicarpa), treated with wax and stored at room temperature for a period of twelve days. The following treatments were applied on ripe fruits: 1-Wax at 0% (only distilled water); 2-wax at 50% + Distilled water at 50% ; 3-Wax at 100% (undiluted). After treatment, the fruits were placed in plastic boxes (55x35x30 cm), and stored in natural environment (20+ 10 RH). Cumulative mass loss and time evaluation (%), LD/TD relationship, peel thickness (mm), juice yield, peel and seed ( %), peel and seed relationship, total soluble solids (Brix) and total acidity (citric acid %) were performed every three days (0; 3; 6; 9; 12). Completely randomized design was used, in a factorial diagram 3x5 (wax x storage time), with four repetitions in a four fruit plot. The use of wax benefits fruit quality, reducing mass loss, without affecting yield and the fruit's juice composition.