Erani Eliseu Schultz

Produção de estolhos de cultivares de morangueiro em função da condutividade elétrica da solução nutritiva

The characteristics of the nutrient solution used in soilless culture systems with the use of substrates is one of the factors which influence the emission of runner tips. The electrical conductivity (EC) of the nutrient solution is related to the concentration of nutrients, but still few reported in the literature for production of strawberry plug transplants in Brazil. The objective of this research was to determine the effects of the nutrient solution electrical conductivity on growth of strawberry stock plants and on production of runner tips for plug transplants. The completely randomized experimental design was used in a (5x2) factorial scheme. Five concentrations of the nutrient solution measured by means of its EC of 0.4; 0.8; 1.2; 1.6 and 2.0 dS/m and strawberry cultivars Camino Real and Oso Grande were compared, with 20 replications of one stock plant. Planting was carried out in pots in October and plants were fertigated with the five concentrations. Runner tips were collected weekly and counted, necrotic ones being discarded. A sample of 15 runner tips from plants of each treatment was collected at two-week intervals to determine the number of leaves, crown diameter and dry mass. In February, a sample of 45 runner tips from each treatment was rooted in polystyrene trays with 40 cm3 of organic substrate to determine the transplant survival rate, crown diameter, number of expanded leaves, shoot and root dry mass of transplants. At the end of the experiment, leaf area and dry mass of roots, crown, petioles and leaves were determined. We concluded that increasing the concentration of the nutrient solution reduces the growth of strawberry stock plants and the production of runner tips and transplants is higher in the EC range between 0.8 and 1.1 dS/m.

Aminoethoxyvinylglycine: isolated and combined with other growth regulators on quality of ‘Brookfield’ apples after storage

Growth regulators are used in the production of apples worldwide, especially to extend the harvest period and maintain postharvest quality. This study aimed to investigate the effects of applying aminoethoxyvinylglycine (AVG) in isolation as well as in combination with other growth regulators and postharvest techniques on the harvest quality and storage potential of ‘Brookfield’ apples (Malus domestica), a ‘Gala’ strain. Fruit receiving AVG only had the highest starch content and the highest titratable acidity at harvest. After 8 months of storage, the AVG + 1-MCP (1-methylcyclopropene) and AVG + ABS (ethylene absorption) conserved higher flesh firmness than to all the other treatments. Naphthaleneacetic acid (NAA) application induced ACC oxidase enzyme activity at harvest, but not after storage. AVG application, with or without the aid of another technique, did not decrease the red skin color of ‘Brookfield’ apples. Low mealiness and a high healthy fruit percentage was obtained when the fruits were submitted to pre-harvest AVG application combined with NAA, 1-MCP and ABS. Internal carbon dioxide had an inverse correlation with the quantity of healthy fruit and was directly correlated with mealiness.

ETHANOL AND NITRIC OXIDE IN QUALITY MAINTENANCE OF ‘GALAXY’ APPLES STORED UNDER CONTROLLED ATMOSPHERE

O objetivo deste trabalho foi caracterizar e determinar o indice de qualidade e o ponto de colheita dos frutos de Eugenia cibrata. Os frutos foram colhidos aos 39; 41 e 43 dias apos a antese e selecionados pelo maior tamanho. Os frutos amadurecidos na planta, por ocasiao da completa abscisao, foram considerados padrao para determinar o indice de qualidade apos a colheita. As analises foram efetuadas no dia da colheita e aos dois dias de armazenamento sob temperatura de 26 ± 2oC e umidade relativa de 85 - 90%. Foram determinados firmeza, numero de sementes, diâmetro longitudinal e transversal, indice de formato, massa de sementes, da polpa e do fruto, acidez titulavel (AT), solidos soluveis (SS), acido ascorbico, ratio (SS/AT ) e rendimento de polpa. O delineamento experimental foi o inteiramente casualizado, em esquema de parcela subdividida no tempo, com tratamento adicional. O fruto da E. cibrata e uma baga arredondada com indice de formato de 0,98; massa de 24,28 g, cor verde no epicarpo e branca no endocarpo. O estadio de maturacao fisiologica deu-se a partir de 43 dias apos a abertura da flor (antese). Frutos selecionados dentre os de maiores tamanhos tambem atingiram estadio de maturacao fisiologica e qualidade semelhante aos frutos amadurecidos na planta. O indice de qualidade da E. cibrata, resultado da avaliacao do fruto maduro, constitui de pH em 2,88; solidos soluveis em 3,7 oBrix; acidez titulavel em 3,38% em acido citrico; 77,05 mg 100g-1 de acido ascorbico, relacao solidos soluveis/acidez titulavel (ratio) de 1,09 e rendimento de polpa em 72,01%.

Controlled atmosphere maintains native and cultivated yerba mate quality during shelf life after long-term storage

Yerba mate shows social and economic importance for the Southern Latin American countries due to its easy production and large market range. However, there is a problem to harvest the yerba mate at the correct period and to store it until processing and marketing. Thus, the aim of this paper was to evaluate the interaction among the storage in controlled atmosphere, effect of cultivation form and shelf life period on yerba mate quality after long-term controlled atmosphere storage. The experiment was conducted in a factorial arrangement (3 controlled atmosphere conditions × 2 cultivation forms × 4 weeks of shelf life). Native yerba mate, stored under controlled atmosphere, showed higher chlorophyll concentration as compared to the cultivated one. Carotenoid concentration increased up to the third week of shelf life and thereafter remained constant, if the yerba mate was stored under ambient conditions. Oxygen partial pressure lowering allows long-term yerba mate storage, keeping its quality during four shelf life weeks at 20 °C. Controlled atmosphere is an efficient technique for yerba mate quality keeping during long-term storage and shelf life, allowing the harvest of the raw material at the correct period and the maintenance of its quality until processing and marketing. The cultivation form has a significant effect on the storage and shelf life potential of yerba mate stored under controlled atmosphere.