Valdecir Carlos Ferri

Ácido giberélico no retardamento da maturação de caquis (Diospyrus kaki, L.), cultivar Fuyu

Objetivou-se estudar o efeito da aplicacao de Acido Giberelico (AG3) no retardamento da maturacao de caquis da cultivar Fuyu. Adotou-se o delineamento inteiramente casualizado, com quatro repeticoes. O tratamento foi realizado por pulverizacao das plantas com 30ppm de AG3. Como tratamento controle pulverizou-se agua. A partir da instalacao do experimento, na colheita das frutas e a periodos de 7 dias coletaram-se amostras para a avaliacao da firmeza de polpa, acidez total titulavel, do conteudo de solidos soluveis, carotenoides, clorofilas e fenois, da coloracao e da producao de etileno. Os resultados mostraram que o AG3 agiu retardando a maturacao em aproximadamente 20 dias, retardando a diminuicao da firmeza de polpa, da acidez, do conteudo de clorofilas e fenois, e da producao de etileno. Tambem, agiu retardando o acumulo de carotenoides e a evolucao da coloracao externa.

Uso de ágar, amido e ácido indolbutírico no enraizamento in vitro do porta-enxerto de macieira MM 111

The agar is one of the most expensive componnts in a tissue culture medium when vitro propagation is concerned. This work was carried out in the tissue culture laboratory at EMBRAPA/CPACT, Pelotas RS. The objective of this work was to test the agar action and its partia1 substitution for cassava starch in the composition of the solidifying agent in the MS basal medium associated winth 0; 2.5; 5.0; 7.5 and 10.0µM indolyl butyric acid (IBA). The solidifying agents were as fallows: agar (6g.L-1) agar (3g.L-1) + cassava starch (50g.L-1). The MS basal medium was reduced to half strength and added to myo-inositol (100mg.L-1); sucrose (30g.L-1) and the pH adjusted to 5.9 before autoclaving. The explants were kept for 30 days in the growth room under 25±2°C, 16-hour photoperiod and about 2000 lux light intensity. The use of agar + starch promoted a higher number of roots, and a maximization was observed in the presence of 5µM IBA. It also antecipated the new roots in about 10 days. The consistency of the agar/starch was quite the same as agar e it appeared less transparent.

Efeito da aplicação de ácido giberélico e cloreto de cálcio no retardamento da colheita e na conservabilidade de caqui, Fuyu

The present work studied the effects of the gibeberellic acid(GA3) and of the CaCl2, in the harvest sprays on ripening control and on the postharvest quality of persimmons. For the field treatments, groups of 4 plants were selected that were sprayed with: a)30 ppm GA3; b)1%(m/v) CaCl2; c)1% CaCl2 + 30ppm GA3 and d) water as control. Fruits were harvested with green-yellowish epidermal color. They were stored at ambient conditions and in plastic boxes. At the harvest and every 4 days during 20 days, persimmons were evaluated for weight loss, flesh firmness, titratable acidity, ethylene production, total soluble solids, chlorophylls and carotenoids. GA3 treatments delayed harvest for 15 days and increased the storage potential of the fruits. CaCl2 sprays did not contribute delaying the maturation and reduced the beneficial effects of the GA3 after harvest, when combined.

Influência de taninos enológicos em diferentes dosagens e épocas distintas de aplicação nas características físico-químicas do vinho Cabernet Sauvignon

This study was carried out in the city of Bento Goncalves, RS, Brazil, with Cabernet Sauvignon, a cultivar known throughout the country for the production of cellaring red wine. Like with other red vines, there may be obstacles to maturation in certain harvests, which can make the production of well-structured wines difficult Among the strategies adopted to minimize this problem, is an adequate handling of the vineyard and certain enological operations. In this context, the objective of this study is to investigate the application of enological tannins in the physicochemical composition of the Cabernet Sauvignon wine. In the 2004 harvest, quebracho and chestnut tannins were applied in three different dosages (5,0, 10,0, 20,0 g.hl-1), and three different times of application (maceration, 2 days after crushing; drawing off,, 8 days after crushing; and after the malolatic fermentation, 4 months after crushing). In the stabilized wines, classic physicochemical analyses were performed and chromatic characteristics and polifenols were identified. Due to the good weather during this season, in terms of classic physicochemical characteristics, in general, it seems that the addition of tannins had little influence on the composition of the wine. The variables that would, hypothetically, be more influential, such as anthocyanins and color index, also showed few significant changes, whereas the R 280 and the levels of total tannins were affected.

Qualidade de caquis Fuyu tratados com cálcio em pré-colheita e armazenados sob atmosfera modificada

ABSTRACT - The present work aimed to evaluate the efficiency of calcium (CaCl 2 ), in the conservation of Fuyu kakis stored in:ambient temperature (AT), refrigerated atmosphere (RA) and modified atmosphere (MA). It was used randomized method as a designwith four replications. The kakis were treated with 1% CaCl 2 applied to the plants 90 days before the harvest every 15 days, in the formof total cover sprays. It was used distillated water as control treatment. The fruits were picked (1997/98) with a diameter of 65-75mm,green-yellow coloring and stored in: 1 - AT (23±3 o C and 75±5% of relative humidity); 2 - RA (temperature of 0±0.5 o C and 90±5% ofrelative humidity) and 3 - MA (low-density polyethylene film 33µm, 29 x 46cm, kept at temperatures of 0±0.5 o C and relative humidity of90±5%) during 80 days. The fruits were submitted to evaluations of weight loss, pulp firmness, total soluble solids and externalbreakdown. The evaluations were performed 24 and 96 hours after the removal from the cold storage. The results indicate that theapplication of CaCl

Cianamida hidrogenada no raleio químico de flores e frutos de pessegueiros (Prunus persica, L. Batsch) cv. Eldorado

The objective of this research was to evaluate the effect of hydrogen cyanamide (CH2N2) on the chemical thinning of peach-tree flowers and fruits of Eldorado cultivar. Six-year plants localized at Agricultural Center of Palma - UFPel were used and conducted in vase with spacing of 6.0 x 4.0m. Treatments with 0, 0.15, 0.3, 0.45 and 0.6% of CH2N2 were sprayed on randomly selected shoots until drip point, when 100% of the flowers were totally blown. Dormex (52% of hydrogen cyanamide) was the commercial chemical used. A completely randomized experimental design was used, with three replications. Percentage of flowers thinned 36 days after chemical application and percentage of thinned fruits, mean fruit weight, color, diameter, flesh firmness and total soluble solids at harvest time were evaluated. It was observed statistical difference among treatments on the thinning of flowers. The use of CH2N2 0.5% showed high intensity of thinning (50,96%). Differences were also observed for the percentage of thinned fruits, however, the highest thinning was reached at 9.53% of CH2N2 0.6%. Fruit weight increased with chemical thinning, however, no changes in total soluble solids, color and fruit flesh firmness were observed.

Vida-de-prateleira de sucos clarificados de pêssegos das variedades jubileu e eldorado

The consumption of fruits and their derivatives has increased considerably in recent years, causing a constant growth in the demand for juices and nectars, creating new market niches for these products, as also for clarified juices. The peach (Prunus persica (L.) Bastch) is an important source of nutrients, although highly perishable, making its availability in other products, such as clarified juice, highly desirable. The objective of this study was to verify the physical, chemical, microbiological and sensory stabilities of clarified peach juices, allowing for the construction of a mathematical model for the behavior of these juices during storage. Fully mature peaches from the varieties Eldorado and Jubilee were selected. The fruits were processed in the Special Food Technology Unit of Cavg - IFSul (Pelotas – RS – Brazil), obtaining juices by pulping and immediately clarifying and pasteurizing them, followed by storage in 340 mL bottles. The juices were stored in an environment controlled at 20 °C, and analyzed after 0, 7, 15, 30, 60, 90, 120 and 150 days. The following parameters were determined: pH, total soluble solids (TSS), titratable acidity (TA), TSS / TA ratio, phenolic content, ascorbic acid content and a sensory analysis, to determine whether there were any significant changes during storage. The clarified juices of the Eldorado and Jubilee varieties, remained stable and in appropriate conditions for consumption after 150 days of storage at 20 °C, and it was possible to construct mathematical models to predict the behavior of the physical and chemical parameters.

Manejo do resfriamento e da classificação de pêssegos cv granada na ocorrência de podridões e qualidade de consumo

The loss of quality in peach after harvest is associated with metabolic changes, wounding, loss of pulp firmness, physiological disorders and decay. In the Granada cultivar, decay is the most important determinant of storage-life. Aiming to prevent this problem, different procedures of postharvest handling were tested in two experiments: 1) harvest, pre-cooling, cooled transportation and storage at 23±2°C and 75%±5% relative humidity (RH), 2) harvest, pre-cooling, cold storage for 15 days, classification in equipment with or without water to transport the fruit, with or without application of wax coating on fruit, cooled transportation, and storage at 23±2°C and 60-75% RH. In both experiments, we evaluated: fruit decay, colour, pulp firmness and general acceptability. Decay was lower in pre-cooled peach than in not pre-cooled peach before cooled transportation. The classification, in equipment with water, favoured decay occurrence, in comparison to the classification in equipment without water, if the shelf life exceeds three days. The wax treatment in equipment without water improved the appearance of the fruit and contributed to prevent decay.