Raquel Pires Campos

Conservação pós-colheita de guavira (Campomanesia sp.)

This study aimed to evaluate the postharvest conservation of guavira (Campomanesia sp.), depending on the use of 1-MCP and modified atmosphere, as well as storage at room temperature and at 11oC. The fruits were harvested at physiological maturity, divided into portions and treated with 1- methylcyclopropene (1-MCP) (700 ηL.L-1 for 12 hours) and modified atmosphere, with plastic packaging. The fruits were submitted to the analysis of weight loss, soluble solids, titratable acidity, vitamin C, total phenols and antioxidant activity and general appearance. The use of 1-MCP did not reduce the fruit weight loss in both ambient and cold storage, which was verified using the modified atmosphere. The cold storage reduced the mass loss of the fruits and extended the shelf life maintaining the levels of vitamin C, total phenolics and antioxidant activity contents. The final concentration of soluble solids and vitamin C of the fruits showed no significant interference in relation to treatments. The titratable acidity values increased during the storage period, with the exception of fruits treated with 1-MCP associated with modified atmosphere and stored in room temperature. The use of 1-MCP and modified atmosphere extended the shelf life of fruits both in storage environment and cold, with a better overall appearance of the fruit, especially when combined.

1-MCP em Mangabas armazenadas em temperatura ambiente e a 11ºC

The mangaba, a highly perishable native fruit, presents reduced shelf-life. New technologies of fruit preserving have been developed and the use of plant growth regulators has been promising. This study evaluated the application of the regulator ethylene 1-MCP at different concentrations (250, 500 and 1000 ηL L-1), in order to verify the increase of fruits durability and their physical and chemical characteristics during storage at room temperature and at 11 oC. The use of 1-MCP, at every concentrations used, was beneficial to the fruits post-harvest under natural conditions, increasing the shelf life of mangaba, and so was the use of storage at 11 oC, which favored the reduction of weight loss and the maintenance of the levels of acidity, soluble solids and vitamin C. When associated with the application of 1-MCP, the loss by excessive maturation decreased. The fruits presented a proper content of total phenols, which increased during storage, mainly under the concentration of 1.000 ηL L-1 of 1-MCP.

Caracterização química do palmito guariroba in natura e congelado

In Brazil many kinds of native palms can provide hearth palm of good quality and among them stands out the guarirobeira (Syagrus oleracea (Mart.) J. Becc.), which has different flavor and great acceptance in the Cerrado region. The objective of this research was to determine the characteristics of guariroba palm heart, with relationship to the moisture, ash, total lipids, proteins, reducer and no-reducer sugars, acidity, ascorbic acid, total phenol, pH, total fiber and iron, phosphorus, calcium, sodium and potassium minerals. It was also verified the effect of processing (blanching, acidification and freezing) in the frozen product. Significant differences (P<0.05) was noted among average values found in frozen and raw samples, with contents (g 100g-1) respectively, for moisture, of 87.68 and 90.56; ash, 0.96 and 0.73; and lipids, 0.44 and 0.24; besides the occurrence of decreasing energy value from 11.64 to 9.97kcal 100g-1 in the integral sample. The citric acid use in the processing of guariroba palm heart decreased the pH of 5.8 to 4.5, and was efficient for avoid browning. The guariroba palm heart still be a good source of e fiber and total phenol after freezing, in addition to offer high contents of vitamin C and iron mineral.

A knowledge network to promote the use and valorization of wild food plants in the Pantanal and Cerrado, Brazil

The conservation and use of wild food plants should include local people in the decision-making process, and many countries have done so. However, interacting with local communities remains challenging by the lack of adequate methodology. This article aimed to present strategies and results of a university extension program developed in partnership with non-governmental organizations, together with rural communities of the Brazilian region of Cerrado and Pantanal. This was designed to improve the economic condition of these communities while, at the same time, strengthening food security and valorizing biodiversity and local culture. A number of activities were designed to accomplish these goals, including training courses, scientific communications, and workshops in communities such as cooking workshops, training on food handling practices, providing information on the nutritional value of native fruits, and discussing the importance of biodiversity. This translates into a knowledge network/database to broaden understanding about Cerrado and Pantanal biodiversity among the local population and create strategies to use and protect wild food plants.

Bocaiuva jelly: preparation, physicochemical and sensory evaluation

Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher contents of total phenols and antioxidant capacity. Jellies did not differ in nutritional constituents, except for fixed mineral residue, in which the yellowish pulp had higher value. Jelly with orange pulp had acceptability index over 80% in the analyzed attributes (global aspect, flavor and consistency) and in the purchase intention, statistically superior to jelly made with yellowish pulp. Different native fruit morphotypes can give rise to differentiated and valued processed products.