Maria Cecília de Arruda

Danos em pós-colheita de goiabas na Região do Centro-Oeste Paulista

Abstract Postharvest diseases represent a serious drawback to guava crop, once they reduce quality and quantity of fruits for mar-keting. This study identified and quantified mechanical injuries resulting from the processes of harvesting and transporting of guavas and the incidence of postharvest diseases and pests in ‘Pedro Sato’ guava commercialized at CEASA/Bauru and in ‘Pedro Sato’ and ‘Paluma’ guavas cultivated in the Midwest Region of the State of Sao Paulo. Guava fruit collected at four harvest stages (harvest with gloves, harvest bag, tractor trailer and packing table) and at a wholesale market (CEASA) were stored for nine days at 25 oC. The incidence of damages was visually evaluated every three days. The occurrence of rot fruit was higher in Pedro Sato cultivar (92.0% to 96.6%) than in ‘Paluma’ (77.1%) at the end of storage period. Anthracnose was the main disease in the two cultivars, followed for the black spot. The incidence of mechanical injuries increased along the harvest stages; however, it was not related to the occurrence of rots. High infestation of fruit fly in ‘Paluma’ guava was also verified.Key words:

Elaboração e validação de escala diagramática para quantificação da severidade da antracnose em frutos de maracujá amarelo

A diagrammatic scale was developed to standardize severity assessments of anthracnose on yellow passion fruit, caused by Colletotrichum gloeosporioides. The scale was elaborated considering the maximum and minimum limits of disease severity. The percentile values for anthracnose symptoms followed logarithmic increments (1, 3, 8, 21, 44 e 70%). To validate the scale, ten raters (five inexperienced and five experienced) quantified the disease severity, without and using the scale, of 50 fruits with anthracnose symptoms. Assessments with the diagrammatic scale had higher precision and accuracy for majority of raters, besides being more reproducible among raters. The proposed diagrammatic scale was considered adequate to estimate anthracnose severity in yellow passion fruits and could be used in epidemiological and control studies.A diagrammatic scale was developed to standardize severity assessments of anthracnose on yellow passion fruit, caused by Colletotrichum gloeosporioides. The scale was elaborated considering the maximum and minimum limits of disease severity. The percentile values for anthracnose symptoms followed logarithmic increments (1, 3, 8, 21, 44 e 70%). To validate the scale, ten raters (five inexperienced and five experienced) quantified the disease severity, without and using the scale, of 50 fruits with anthracnose symptoms. Assessments with the diagrammatic scale had higher precision and accuracy for majority of raters, besides being more reproducible among raters. The proposed diagrammatic scale was considered adequate to estimate anthracnose severity in yellow passion fruits and could be used in epidemiological and control studies.

Eficácia da sanificação no processamento mínimo de laranja 'Pêra'

Sanitization is one of the most important procedures in minimal processing. This work aimed to determine the stage of the process in which sanitizing is more effective in orange. Fruits were selected according to size and skin color and stored at 6oC for 12h. Then, the following sanitization treatments were used: a) before peeling; b) before and after peeling; c) after peeling; d) no sanitization (control). The sanitizer active ingredient was Dichloro-S-Ttriazinetrione. For sanitization before peeling, fruits were immersed in water plus 200 mg.L 1 chlorine for 10 minutes, while for sanitization after peeling, fruits were immersed in water plus 50 mg.L 1 chlorine for 3 minutes, followed by rinsing in drinking water. Peeling was done by hydrothermic treatment (immersion of fruits in water at 50oC for 8 minutes approximately). After that, fruits were manually peeled and stored at 6oC for 6 days. Contamination levels by fungi and bacteria were low, reaching a maximum of 4 x 102 CFU.g-1. Coliforms or Salmonella were not found in any samples in treatments. Although microbial counts were low in all treatments, those using sanitization showed the lowest contamination levels, showing the sanitization efficacy. Based on the results, sanitization before peeling, after washing of fruits, is recommend in order to assure the microbiological quality of fruits.

Orange Peeling Technologies

Consumer demand for ready-to-eat products has stimulated the development of peeling techniques to prepare fresh-cut fruit and vegetables. The total peeling of oranges, that is, the removal of flavedo and albedo is difficult due to the adherence of the albedo to the segment membrane. Therefore, treatments which make peeling easier have been studied. This review comprehends patents and publications about orange peeling.