Renato Lima Dantas

DESENVOLVIMENTO, FISIOLOGIA DA MATURAÇÃO E INDICADORES DO PONTO DE COLHEITA DE FRUTOS DA UMBUGUELEIRA (Spondias sp.)

The umbuguela tree produces fruits with wide possibilities of utilization and, although underexploited presents a great socioeconomic potential. Thus, the objective of this study was to evaluate the development and the physiology of maturation of fruits of the umbuguela tree. The inflorescences were tagged in six plants at the anthesis period and the umbuguela fruit evaluated at regular intervals until the onset of fruit abscission. The cycle of development of the umbuguela fruit, from anthesis until abscission, covers 157 days; fruit mass, volume, length, and diameter showed rapid growth up to 117 days after anthesis (DAA), stabilizing until the end of maturation. The respiratory pattern of the fruit was climacteric, with peak at 147 DAA. The coloration advanced from green to yellow and, at the post-climacteric, to purple red. The SS/TA ratio and pH increased, and the TA decreased during maturation. The ideal harvest point for storage was from 127 to 137 DAA, at the beginning of the yellow to predominant yellow coloration. For fresh consumption, the ideal harvest point was from 147 DAA (yellow with reddish tones).

Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit

O objetivo deste trabalho foi avaliar compostos bioativos e atividade antioxidante de frutos de genotipos de aracazeiros durante a maturacao e identificar as caracteristicas que influenciaram a variabilidade genetica. Os frutos foram colhidos a partir de 15 genotipos de ocorrencia espontânea no municipio de Areia-PB, nos seguintes estadios de maturacao: Totalmente Verde, Inicio de Pigmentacao Amarela, Pigmentacao Amarela Predominante e Totalmente Amarela. Durante a maturacao, o conteudo de acido ascorbico aumentou paralelo a reducao da clorofila total e flavonoides amarelos. A atividade antioxidante aumentou com o avanco da maturacao, sendo a dos genotipos P1, P4, P6, P7, P14 e P15 superior aos demais. A analise de componentes principais mostrou que, durante a maturacao, a variabilidade entre frutos de genotipos de aracazeiros foi relacionada aos conteudos de acido ascorbico e carotenoides.

QUALIDADE DE MANGA ‘TOMMY ATKINS’ DA PRODUÇÃO INTEGRADA RECOBERTA COM FÉCULA DE MANDIOCA ASSOCIADA A ÓLEOS ESSENCIAIS E QUITOSANA

This study had as objective to evaluate the quality of ‘Tommy Atkins’ mango from the Integrated Production (IP) coated with cassava starch (S) associated with essential oils and chitosan. Mango was harvested, at the commercial maturity, from a certified orchard by the Mango IP. The coatings were: Control; S 3%; S 3% + Foeniculum 0.9% (SF); S 3% + Origanum 0.5% (SO), and S 2% + Chitosan 2% (SCH). Coated mangos were stored for 20 days at 12+1°C and 80 + 2% RH and, following, transferred to room conditions (24+2°C; 75+4% RH) for more 12 days, simulating the marketing condition. The combination SCH delayed ripening, maintaining the coloration, soluble solids, and acidity contents, providing mangos with purchase intention and flavor higher than the control.