Cuticle of 'Gala' and 'Galaxy' apples cultivars under different environmental conditions

This study aimed to analyze the cuticle thickness and pattern of epicuticular wax deposition in 'Gala' and 'Galaxy' apple cultivars (Malus domestica Borkh,) from three Brazilian producing areas: Vacaria (RS), Fraiburgo (SC) and São Joaquim (SC) with altitudes of 971, 1,048 and 1,353m, respectively. Harvested fruit were kept under two storage conditions: regular atmosphere (RA) (0 ºC and 90% RH) and controlled atmosphere (CA) (1.5% O2, 2.5% CO2, 0ºC and 90% RH). Cuticle thickness measurements were made using LM and the deposition pattern of epicuticular wax observed with a SEM. Altitude among the apple producing areas was not a factor in deposition pattern of waxes between the cultivars but at higher altitudes, the cuticle was thicker in both the cultivars. In the freshly-harvested fruits, waxes deposition in the form of platelets and the mechanism of tear and repair were observed. Severity of microcracks in the cuticle was more evident on the fruits from CA.

The host marking pheromone application on the management of fruit flies - a review

The aim of this work was to review the role of the host marking pheromone (HMP) and its application in integrated management programs for the fruit flies. Initially the oviposition behavior of tephritids has been analyzed with emphasis on Ceratitis capitata. The deposition of HMP, which consists in the last stage of the oviposition behavior has been characterized and discussed about evolutive aspects and the biological meaning of the tephritidae communication through the HMP. Finally, the perspectives on the use of HMP in the integrated management of fruit flies have been discussed.

Oxidative processes during 'Golden' papaya fruit ripening

'Golden' papayas at maturity stage 1 (15% yellow skin) were chosen to study selected oxidative processes, the activity of antioxidant enzymes and lipid peroxidation in storage at 22°C, during the ripening of the fruit. An increase in ethylene production was observed on the second day of storage and it was followed by an increase in respiration. An increased activity of catalase, glutathione reductase and ascorbate peroxidase was observed concurrently or soon after this increase in ethylene production and respiration. The increased activity of these enzymes near the peaks of ethylene production and respiration is related to the production of oxidants accompanying the onset of ripening. On the fourth day of storage, there was an increased lipid peroxidation and decreased activities of catalase, glutathione reductase and superoxide dismutase. Lipid peroxidation induces the increase of antioxidant enzymes, which can be verified by further increases in the activities of catalase, glutathione reductase, superoxide dismutase and ascorbate peroxidase. Unlike the other antioxidant enzymes, the ascorbate peroxidase activity in the pulp increased continuously during ripening, suggesting its important role in combating reactive oxygen species during papaya ripening. With regard to physical-chemical characteristics, the soluble solids did not vary significantly, the acidity and ascorbic acid contents increased, and hue angle and firmness decreased during storage. The results revealed that there was variation in the activity of antioxidant enzymes, with peaks of lipid peroxidation during the ripening of 'Golden' papaya. These results provide a basis for future research, especially with regard to the relationships among the climacteric stage, the activation of antioxidant enzymes and the role of ascorbate peroxidase in papaya ripening.