Secagem por atomização do suco de uva: microencapsulação das antocianinas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Ação do ácido abscísico na cor das bagas, na qualidade e no armazenamento pós-colheita da uva Rubi

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização morfológica e divergência genética em acessos de meloeiro

Pós-graduação em Agronomia (Genética e Melhoramento de Plantas) - FCAV

Efeito de reguladores vegetais na qualidade de frutos de melão rendilhado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influences of the harvest season on analytical characteristics of syrah grapes and wines produced in the northeast region of Brazil

The present study evaluated the main physical and chemical characteristics of Syrah grapes, coming from the tropical region of São Francisco river valley, harvested at different times and their relationship with analytical characteristics of resulting wines. Grapes came from the first half of 2009 harvest, collected at Casa Nova - Bahia, a semi-arid and hot region, comprising an interval from 84 days after pruning (84 dap) to the beginning of grape over-ripening, 133 days after pruning (133 dap). Harvests at 84, 91, 98, 105, 112, 119, 126 and 133 dap, were analyzed for pH, soluble solids and acidity in grapes, which were then processed for wine production. Maximum sugar/acidity ratio (s/a = 56) were observed in grapes harvested between 126 and 133 dap, coincided with the highest concentration of anthocyanins (851 mg L-1 ) and total tannins (2.6 g L-1 ) in the resulting wines, indicating that grapes collected between 126 and 133 dap showed the best potential for winemaking in the tropical climate of São Francisco river valley. This result was confirmed by the analytical characterization of wines, that, between 126 and 133 dap, showed 12.8% alcohol, 31 g L-1 dry extract, 5.6 g L-1 ashes and a TPI of 58, using only one pumping per day, for 5 days maceration. Syrah grapes considered in the present work presented a good evolution of maturation, and grapes harvested between 126 and 133 days after pruning, showed the best oenological potential for the development of red wine. The use of pH and soluble solids appeared useful parameters in the estimation of maturation degree and quality potential of grapes for winemaking.

Influence of sanitization on the physico-chemical and microbiological quality of organic and conventional broccoli

The present study was carried out in order to evaluate the effect of chlorinated and ozonized water on the physico-chemical characteristics of broccoli, produced under organic and conventional cultivation procedures. Organic and conventional broccolis were subjected to two sanitation treatments, using chlorine and ozone, and were kept under cold storage for seven days. Analyses of pH, titrable acidity, soluble solids and weight loss were performed and the content of Cu, Mn and Zn was determined. In addition, the presence of pesticides was verified. The results show no influence of the cultivation method or the sanitation treatment on sample weight loss. Cultivation methods and sanitizing treatments affected broccoli pH, titratable acidity, and soluble solids during the evaluation period. No differences regarding the metal content on organic and conventional broccoli were observed. Furthermore, the presence of organochlorine compounds, nor other pesticides, was not detected both in organic and conventional vegetables.

Soluble proteins and polyphenoloxidase activity in bud flowers, flowers and leaves of cold stored lisianthus

This study evaluated the activity of the enzyme polyphenol oxidase (PPO) and the content of soluble protein present in lisianthus bud flowers, flowers and leaves in room temperature (24±2°C) and pre-exposure cold chamber at 9±2°C for 24 h, in order to examine a possible correlation between these parameters and postharvest longevity of lisianthus flowers. After treatments, flowers were kept in pots with water, stored at room temperature and evaluated every three days until the end of their decorative life for biochemical analyzes. During the experimental period the enzymatic activity increased with the aging of the material, directly related to the high concentration of phenolics that were accumulated in injured tissue, providing browning, while soluble protein content slightly decreased. Thus, PPO enzyme activity can be applied for plant senescence evaluation, acting as a biochemical marker for product visual quality.

Sanitizers effect in mango pulp and peel antioxidant compounds

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Qualidade pós-colheita dos frutos de jabuticaba tratada por hidrotermia

This study aimed to evaluate the hydrothermal effect on conservation of two jabuticaba fruits, Myrciaria jabuticaba Vell. Berg. Fruits were subjected to thermal treatment by 10 min at 5, 10, 15, 20 and 25 ºC and wrapped into expanded polystyrene trays, stored at 9 ºC and 85-90% RH, being evaluated every 5 d. Shelf life, weight loss, respiratory rate, soluble solids, titrable acidity, texture, C vitamin, pH, total and soluble pectin and polypheno loxidase activity were evaluated. Lower shelf life was observed for control treatment (31 d) and largest was found at 15, 20 and 25 ºC (45 d). A sligthly delay was observed in the breathing pick at 15, 20 and 25 ºC at 25 d and not in the 20 d as observed in the other treatments. Soluble solids increased with storage time for all of temperature treatment, but at 15, 20 and 25 ºC increase was smaller. Texture an C vitamin were higher in fruits stored at 25 ºC. Soluble pectin was smaller at the end of storage period, at temperatures of 20 and 25 ºC. Polyphenoloxidase activity decreased along 30 d regardless storage temperature. Treatments at 20 and 25 ºC were the most effective for mainteining posthaverst quality of the jabuticaba fruits.

Batata cv Pirassu como matéria prima industrial

The starch market has been growing and improving in recent years, leading to a search for products with specific characteristics that meet the industrial requirements. This work aimed to evaluate the centesimal composition of potato tubers cv Pirassu and its industrial potential. The potato cv Pirassu was cultivated in Pouso Alegre, mountainous region south of Minas Gerais state, with planting season in August and harvest season in November, 2011. The tubers were analyzed for color, pulp and centesimal composition. The starch extract was analyzed for centesimal composition, phosphorus content, apparent amylose, pasting properties and thermal properties. The results showed that the content of dry matter, total soluble sugar and starch of tubers, are compatible for processing for potato chips. The starch of this cultivate showed important viscosity characteristics for food industry such as: heat resistance and friction, good final viscosity and low granular organization.

Suco integral de amora (Morus nigra L.) obtido através de prensagem e despolpamento: rendimento e caracterização físico-química

Mulberry (Morus nigra L.) is a fruit with a great potential for technological uses, which could be employed to manufacture of syrups, ice cream, candies, yoghurts, beverages, jam, etc. Only the leaf from mulberry trees is commercially used for silkworm feeding. This tree is cultivated on many agricultural environments such as small rural proprieties and settlements. Small farmers waste a great amount of their production for not knowing about mulberry technology. Thus, the objective of this work was to access extraction yield and physical-chemical properties of mulberry whole juice from ripe, green and a mixture of both by using press and depulper. Statistical analysis of results was carried by media and standard deviation calculations. 173 kg of mulberry were picked being 49.31% ripe and 50.68% green. Press delivered greater extraction yield of whole juice (80.50% to 81.60%) when compared to press (71.43% to 77.50%). Whole juice obtained from both equipments has shown the following values: soluble solids 7.45% - 12.11%, titrable acidity 0.45 – 1.23%, ratio 6.03 – 26.84, pH 3.69 – 4.35, total reducing sugar 4.05% – 9.96%, reducing sugar 3.95% - 9.15%, sucrose 0.00% - 0.04%, turbidity 221.25 NTU - >4,000 NTU. Whole juices obtained from both equipments has shown similar physical-chemical characteristics except turbidity. The authors concluded that press was the best extraction equipment due to its greater yield and whole juice quality regarding turbidity

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Análise energética de bebida mista de extrato hidrossolúvel de soja e suco de amora

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito da modificação atmosférica em goiabas var. Paluma na redução de danos mecânicos em pós-colheita

In the postharvest management, the fruits can be exposed to injuries that depreciated the quality and the shelf life. Thus, it was evaluated the modified atmosphere effects on guavas var. Paluma subjected to different mechanical damages. Once harvested, the fruits were selected, sanitized and submitted to the treatments T1 (control) - without injuries or packaging in bags of low density polyethylene (LDPE); T2 - without injuries + LDPE bags; T3 - damage by fall of 1 m + LDPE bags; T4 - damage by compression of 9 N + LDPE bags; T5 - damage by fall of 1 m + damage by compression of 9 N + LDPE bags and T6 - damage by fall of 1 m + damage by compression of 9 N without LDPE bags. The treatments were kept in cold storage at 10 ± 1 o C and 94 ± 2% de R.H. The analysis of CO2/ethylene production, enzymatic activity, total and soluble pectins, pulp firmness, titratable acidity (TA), soluble solids (SS), reducing sugars and ascorbic acid were performed every 10 days of refrigeration, and an additional day outside cold storage (22 ± 1o C and 75 ± 3% R.H.) for 30 days. Guavas packed in LDPE bags, not subject to mechanical damage, presented the best quality standards. The fruits suffered only one kind of damage, when packaged, presented satisfactory pattern compared to the fruits without package and not exposed to any mechanical damages. Applying the two kinds of damages, the LDPE packaging was not adequate to decrease the metabolic rate of these fruits, making them unfit for marketing.

Desenvolvimento e aceitabilidade de compota de figo convencional e diet

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)