Marcelo Barbosa Malgarim

Sistemas e condições de colheita e armazenamento na qualidade de morangos cv. Camarosa

The objective of this work was to evaluate the cv. Camarosas quality of strawberries submitted to different harvest systems, UV-C light, exposure modified atmosphere and storage for different periods, seeking the increase of the useful life and the reduction of losses after the crop. The harvest was accomplished in two systems, in system one the producer accomplished the harvest without gloves, into wood boxes and without using the pre-cooling of the fruits. In system two the harvest was accomplished by trained people, who used disinfected gloves, and put the strawberries into also disinfected and washed plastic boxes, the pre-coolig which was used was -3C for 1 hour, up to the fruits pulp temperature reached 4C. The following treatments were tested: T1- control (fruits without UV-C light and without polyethylene bag); T2- fruits submitted to UV-C light for 6 minutes; T3- fruits conditioned polyethylene bag; T4- fruits submitted to the UV-C light and conditioned under a polyethylene bag. The storage was accomplished under a temperature of 0±0,5C and 90 to 95% relative humidity (RH) through periods of 3, 6 and 9 days followed by commercialization simulation for 3 days under the temperature of 8±1C and RH between 75 to 80%. In the harvest and after the storage it was evaluated weight loss; color; pulp firmness; soluble solids (SS); titratable acidity (TA); SS/TA ratio; ascorbic acid and incidence of rottenness. The pre-cooling usage reduced the weight loss and the percentage of rottenness. The weight loss decreased in treated fruits that was covered with polyethylene The UV-C light reduced the percentage of rottenness. Cv. Camarosa strawberries picked carefully, submitted to the pre-cooling, that went under the UV-C light and polyethylene film, maintains the quality for nine days of storage under 0oC and 3 days of commercialization to 8oC.

Modificação da atmosfera na qualidade pós-colheita de ameixas cv. Reubennel

Plums quickly loose postharvest quality, which makes imperative to optimize harvest and storage conditions. The objective of this work was to determine the effects of various atmosphere modifiers on the postharvest quality of cold storage plums, cv. Reubennel. Semi-mature fruits were stored under the following atmosphere modifiers conditions: polyethylene films 12,5 or 15µm of thickness; or carnauba wax. After submitted to these conditions the fruits were stored for 10, 20, 30 and 40 days in a cold room at 0oC and 90-95% RH. Three days after taken out from the cold storage, the fruits were evaluated about: weight loss; color; firmness; pH; soluble solids (SS); titratable acidity (TA); SS/TA ratio; incidence of rotten and/or internal browning and sensorial characteristics. The use of carnauba wax GARFRESH N (BL9,5) and polyethylene films 12,5 and 15µm reduced weight loss of cold storage plums cultivar Reubennel, but did not appropriately modify fruit atmosphere. Plums cv. Reubennel during cold storage for 30 days at 0oC preserved the quality.

Effect of Chemical Thinning Season Using Metamitron on Peaches 'Sensação' Quality.

Aims: The objective of this study was to evaluate peach fruits quality after chemical thinning using metamitron at different times in the South of Brazil. Study Design: The experimental design was in randomized blocks, with five replications of three plants, fruits were harvested and evaluated the central plant in the plot, and twenty fruits were evaluated in each replicate. Place and Duration of Study: The experiment was conducted in a commercial peach orchard ‘Sensação’, in the city of Morro Redondo, Rio Grande do Sul, Brazil, in the years 2015 and 2016. Methodology: Treatments were composed of metamitron application (200 mg L) at 20, 30, 40, 50 and 60 days after full bloom (DAFB) and manual thinning performed at 50 DAFB. The epiderms color, pulp firmness, ripening index, soluble solids, titratable acidity, pH, total phenolic compounds and antioxidant activity were evaluated. Original Research Article Farias et al.; JEAI, 19(6): 1-7, 2017; Article no.JEAI.38522 2 Results: The manual and chemical thinning at 20 and 30 DAFB contributed to the epidermis greenish-yellow fruits coloration in the year 2015. The lowest maturation indices were verified in fruits submitted to chemical thinning at 20 and 30 DAFB during the two years evaluated. The firmness of fruit pulp increased when peach trees were submitted to chemical thinning at 30 and 60 DAFB in the year 2015. The phenols and antioxidant activity of fruits presented higher concentrations of these compounds in manual thinning during the two years evaluated. Conclusion: Peaches quality was altered according to the thinning methods and the application time of the metamitron performed in the trees. The use of metamitron in peach chemical thinning did not affect the fruits soluble solids content in relation to manual thinning. Thinned fruits quality presented differences in relation to the cycles evaluated for epidermis color, firmness and soluble solids.

Salicylic acid (SA) addition influences postharvest quality of 'Jubileu' peaches (Prunus persica)

The SA organic elicitor is an alternative to extend the useful life of fruits by inducing the defenses of the plant and decreasing fruit rot. This study aimed at evaluating not only the effects of SA applied after the harvest in the cold storage period, but also the marketing simulation of the maintenance of physicochemical characteristics of ‘Jubileu’ peaches. The experimental design was thoroughly randomized in a double factorial scheme. Fruits were picked at proper maturity, in agreement with the maturity index. In the laboratory, they were submitted to SA doses of 0, 2, 4 and 6 mM and, then, kept in a cold room at 1 ± 1o C, at 90± 5%,for 7, 14 and 21 days. Afterwards, a 3-day shelf life was simulated at 25±5o C. Characteristics under evaluation were fruit mass loss, firmness, color, solids/acidity and rot. Predictive points of the variables under analysis were observed because they are important to determine the interaction between time and dose. Regarding parameters of solids/acidity, the predictive point ranged from 14.88 to 3.51 SA in 11.5 days. SA application decreased mass loss in 11.1 days at2.16 mM and firmness, in 11.3 days at doses of 2.75 mM. The predictive point of rot incidence was 5.96 at3.97 mM SA in 8.48 days whereas the one of color brightness was 68.32 at 1.25 mM SA in 19.7 days. Finally, the one of hue was 87.92 at 2.81 mM SA in 15.3 days. SA was efficient to keep the general quality of ‘Jubileu’ peaches.

Avaliação físico-química e compostos bioativos de vinho tinto colonial produzido no Município de São Lourenço do Sul-RS

Diversas familias, alem de destinarem sua producao de uvas para grandes empresas, elaboram seu proprio vinho mantendo a base de sua renda sobre a producao do vinho artesanal, tambem denominado como colonial. As producoes de uva (viticultura) e do vinho (vinicultura), cujas atividades associadas compoem a vitivinicultura, ainda sao pouco significativas na composicao da economia do municipio de Sao Lourenco do Sul-RS. O objetivo deste trabalho foi avaliar as caracteristicas fisico-quimicas e compostos bioativos de vinho tinto artesanal produzido em Sao Lourenco do Sul/RS, de forma a verificar se este produto esta apto ao consumo perante a legislacao, e identificar possiveis falhas no processo de elaboracao. Os parâmetros avaliados foram grau alcoolico, acucares redutores, anidrido sulfuroso total acidez total e volatil e cinzas, ambos definidos em lei, e pH, intensidade cor, polifenois totais, antocianos, anidrido sulfuroso livre, densidade e alcalinidade das cinzas, confrontados com a literatura. Maior parte dos resultados encontrou-se dentro do esperado perante a legislacao, com excecao da acidez volatil que apresentou um valor de 23 mEq.L -1 , estando acima do permitido que e de 20mEq.L -1 . O teor de antocianinas apresentou valores proximos aos encontrados em vinhos com mais de dois anos de envelhecimento, de acordo com dados da literatura. O vinho analisado esta obedecendo aos valores encontrados na legislacao para a maioria dos parâmetros, exceto no caso da acidez volatil, inviabilizando o consumo do vinho em estudo. Implicando na necessidade de melhoria no processo de elaboracao do vinho.

Evolution of the Maturation Point of Wine Grapes Intended for Juice Processing

Rainy years especially in the ripening period end up weakening grape quality, thus making it unsatisfactory for winemaking. The possibility of using wine grape varieties in the preparation of juices presents an alternative to the grapes that do not reach ideal harvest for winemaking. Assuming that the preparation of juice from wine grapes can be an alternative to these grapes which in harvests are considered poor for winemaking and can be harvested in advance, thus preventing losses from late cycle disease and excessive spending on phytosanitary treatments, the present study aimed to evaluate the juices made from “Cabernet Sauvignon”, “Merlot” and “Chardonnay” grapes harvested at different points of maturation, and subsequently compare with current legislation. Physicochemical analysis of titratable acidity (TA), soluble solids (SS), relative density, total sugar, alcohol, volatile acidity and SS/TA ratio was carried out on the juices produced at three sampling points (15, 17 and 19 °Brix). The results showed variability between treatment factors (cultivars and points of maturation). Analyses of titratable acidity, soluble solids, SS/TA ratio, relative density, total sugars and volatile acidity showed significance for the interaction between the tested treatment factors. For the variable alcohol, there was no significance for the effect of variety, maturation stage or the interaction between the factors of treatment. It was concluded that Cabernet Sauvignon juice met the parameters set by law at 17 °Brix, while Chardonnay and Merlot juices showed consistent results only at harvest point 19 °Brix.