Rufino Fernando Flores Cantillano

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.

Influência do estádio de maturação e da embalagem de polietileno na frigoconservação de ameixa

RESUMO - Um experimento visando verificar a influŒncia do estAEdio de maturacao e da embalagem depolietileno, durante o armazenamento de ameixa (Prunus salicina Lindl.) cultivar Amarelinha, foirealizado na Embrapa - Centro de Pesquisa AgropecuAEria de Clima Temperado (CPACT), em Pelotas,RS. Foram utilizadas frutas em trŒs estAEdios de maturacao: verde, semimaduro e maduro, embaladas ounao em sacos de polietileno. O armazenamento refrigerado realizou-se a 0

Aplicação pós-colheita de luz ultravioleta (UV-C) em pêssegos cultivar Jade, armazenados em condição ambiente

Treatments with benomyl and UV light were evaluated with regard to the ocurrence of fruit rot of peaches cv. Jade kept under room temperature conditions for 8 days after harvesting. The evaluations were performed at the 4th and 8th days at room conditons (26oC and 75-80% RH). The treatments were: T1 - control ; T2 - peaches immersed in 0,06% benomyl water solution ; T3 - peaches exposed to UV-C light (3,71kj. m -2) for 10 minutes ; and T4 - peaches exposed for 30 minutes to the UV-C light (11,15kj. m 2). The experiment a 2x4 factorial arrangementa in design was a complete randomized with three replications of ten peaches per plot. The variables evaluated were: total soluble solids (TSS); total titrable acidity (TTA); pH; firmness and incidence of rots. The pH of the peaches did not change during 4 or 8 days they remained at room temperature. The level of TSS and TTA was changed at 4th day, but only the firmness of the fruit had significant differences between treatments at the 8th day at room conditions. The peaches of T2 and T4 treatments had the least incidence of rots. It was concluded that the changes in TSS, TTA, pH and firmness, after 4 and 8 root condition (26oC and 75-80% RH) due to treatments did not affect the final quality of peaches. The UV-C, 254nm light treatment for thirty minutes controls rot incidence up to 100% after 4 and 8 days in preservation at root condition.

Metodologia para observação da camada de cera em maçãs, utilizando microscopia eletrônica de varredura

The fruit epidermis is covered by a thin layer of wax which gives protection to the fruit, mainly against water loss and pathogenic organisms. Several studies using scanning electron microscope have been developed to study that wax. The wax layer visualization through the scanning microscope is difficult due to some problems of sample preparation. The usual procedures cause serious damages to the wax layer or even eliminate it because of its solubilization by some of the reagents. Several researchers have kept the samples at very low temperature (-90oC) during the preparation. Wax observations in Brazil by using electronic scanning microscope have been performed, however in some of them results were not consistent. A relatively simple procedure at the Laboratory of Electron Microscopy at Embrapa Temperate Climate has been tried to overcome such difficulties. Such procedure consists of collecting a small piece of the fruit epidermis (1cm2) taken from the equatorial part of the apples. After sampling it the piece of epidermis is placed on a glass slide hold by the extremes with a sticky tape. The sample on glass slide is kept for 72 hours into a dessicator containing drierite for the sample dehydration. Then, small pieces of the sample (2 mm2) were taken and hold on stubs followed by metalization in gold. Following that, the sample is observed using a Zeiss (DSM - 940A) electronic microscope at a working distance of 15 mm and acceleration voltage of 10 KV. The obtained images made possible to evaluate the action of some experimental treatments which have been used on apples during cold storage.

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.

QUALITY OF MINIMALLY PROCESSED ‘FUJI’ APPLE UNDER REFRIGERATED STORAGE AND TREATMENT WITH ADDITIVES

The aim of this study was to evaluate the ability to prolong the useful life of the minimally processed ‘Fuji’ apple by applying the individual or combined additives (L-cysteine chloride, L-ascorbic acid and calcium chloride) and to determine the appropriate period of storage of the whole fruit to perform the minimum processing. The experimental design was completely randomized in three-factor design with three replications. Factor A was composed of storage periods of whole apples, pre-processing, in cold chambers (20, 78, 138 and 188 days); the factor B was represented by storage periods minimum post-processing, simulating shelf life (3, 6, 9 and 12 days), and factor C was represented by chemical additives (distilled water, as control, 0.5% L-cysteine chloride, 1% L-ascorbic acid, 0.5% L-cysteine chloride along with 1% calcium chloride and 1% L-ascorbic acid together with 1% calcium chloride). The evaluated dependent variables were pulp color (L* and ho), soluble solids, titratable acidity, content of phenolic compounds, antioxidant capacity and quantification of polyphenol oxidase. In addition, was analyzed the presence or absence of Salmonella sp. and Escherichia coli. The prolongation of the storage time of ‘Fuji’ apples in a refrigerated atmosphere promotes increased susceptibility to browning and softening after processing from 78 days of storage. The use of additives in the process, helps prevent these problems, especially when combined 0.5% L-cysteine chloride with 1% calcium chloride, achieving an excellent conservation in refrigerated shelf up to 6 days. From a microbiological aspect, minimally processed apples are toxicologically safe.

PROTETOR SOLAR DIMINUI A INCIDÊNCIA DAS PODRIDÕES ‘OLHO-D-BOI’ E ‘BRANCA’ EM MAÇÃS ‘FUJI STANDARD’ E ‘PINK LADY’

Bulls eye rot (Cryptosporiosis perennans) and white rot () are aBotryosphaeria dothideamong the major apple summer diseases in Brazil. The aim of this study was to evaluate the effect of a protective film consisting of carnauba wax and clay (Raynox®) at doses of 2.5% and 5.0% in infection of C. perennans and B. dothidea in ‘Fuji Standard’ and ‘Pink Lady’ apple cultivars. Apple trees were sprayed five times from December 2007 to March 2008, as predicting of adequate conditions for the occurrence of fruit damage and growth. At harvest, the apples were inoculated with both pathogens and evaluated for incidence of decay. Indifferent to dose, the use of Raynox® reduced the incidence of white rot and bulls eye rot in 67% and 42% in ‘Fuji Standard’, and 43% and 42% in ‘Pink Lady’, respectively. Increasing the dose increased the efficiency of the product for the control of bulls eye rot. At dose of 2.5%, control of bulls eye rot was 19% and 20%, respectively, of ‘Fuji Standard’ and ‘Pink Lady’ apples, while for the same cultivars, but with dose of 5.0%, these values were 65% and 63%. More studies are needed to adjust the dose and application criteria for the sunburn protectant could be recommended.

Soil management effects in respect to conservation and to quality post harvest of peaches variety Cerrito

ABSTRACT - The effect of soil management, with mulching on the planting line, on the quality of post-harvest of peaches cv. Cerritoduring cold storage was studied. The treatments were consisted by fruits harvested on orchards with mulching (oats) and withoutmulching (traditional cultivation) on three stages of maturation. The storage was performed at temperature 0o C and above 90% o f airhumidity. Evaluations of firmness, acidity (TTA), total soluble solid (TSS) and coloration, were performed at harvest and after 6, 12 and18 days of storage, plus 3 days of commercialization simulation. The fruits harvested on orchards with mulching presented a lar gerfirmness than the others. The percentage of TSS was larger in peaches produced in the orchards with traditional cultivation. Themanagement of the soil didn´t influenced the relation TSS/TTA and acidity. The peaches produced in the orchard with mulching of oatpresented prevalence of the greenish coloration in the beginning of the storage.