Postharvest Conservation of Mature-Green and Ripe 'Paluma' Guava Stored at Two Temperatures

This work aimed to establish the importance of maturation and ripeness stages and the use of refrigeration for the conservation of 'Paluma' guavas. Fruit picked at the mature-green and ripe stages were stored at ambient conditions (21 degrees C and 85% RH) and also at 10 degrees C (85% RH). The fruit were evaluated every 2 or 3 days for weight loss, appearance, decay, color, firmness, soluble solids, titratable acidity, ascorbic acid, total polyphenols extractable content and total antioxidant activity. The fruit stored at 21 degrees C had higher weight loss than those stored at 10 degrees C. Mature-green guavas at 21 degrees C remained in good quality for 6 days, but at 10 degrees C, the preservation period increased to 15 days. Ripe fruit were preserved for 4 days at 21 degrees C, which was extended with refrigeration to 6 days. Mature-green fruit at 21 degrees C had decay in 6 days; while at 10 degrees C decay happened in 18 days. The peel color of mature-green fruits, at 21 degrees C, showed increasing values of luminosity, indicating that its color became lighter (change from green to yellow) and at 10 degrees C it showed constant values until the end of storage. Pulp firmness of mature-green fruit declined during storage as a result of ripening. In ripe fruits such reduction occurred more slowly, since they were softer. The color of the pulp became intense red for mature fruits. Soluble solids were lower in ripe fruit at 21 degrees C, while in mature fruits at 10 degrees C, it increased. The titratable acidity increased in fruits stored at 10 degrees C. The fruits kept at 21 degrees C and the mature guavas kept at 10 degrees C showed no changes in ascorbic acid content. The ripe fruit at 10 degrees C maintained their ascorbic acid levels. Mature guavas, stored at 10 degrees C, had the longest shelf life and higher contents of soluble solids and titratable acidity, with no changes in total polyphenols extractable content and total antioxidant activity.

Postharvest Storage of 'Ponkan', 'Satsuma Okitusu' and 'Fremont' Tangerines and Their Minimally Processed Products Using Refrigeration and Controlled Atmosphere

This study aimed to evaluate the postharvest conservation of tangerines 'Fremont', 'Satsuma Okitsu' and 'Ponkan' when stored at different conditions, as well as the quality of the minimally processed product. Fruit were harvested when a sugar: acid ratio of 10.0 to 12.0 for 'S. Okitsu' and 'Fremont' and 16.0 to 19.0 for 'Ponkan' was reached, selected for uniformity of color, size, and absence of injuries. Whole fruits were stored at 3 degrees C, 85% RH and 7 degrees C, 95% RH, and after each storage period, fruits were brought to ambient conditions (22 degrees C, 65% RH) for 3 days before evaluation. The minimally processed products (peeled) were packed in polystyrene trays (22.4x14.8x3.7 cm) coated with polyvinyl chloride (PVC) stretchable, with 0.014 mm thickness, and in lidded packages (500 ml) of transparent polyethylene terephthalate. Fruit were analyzed for appearance, weight loss, respiratory rate, package atmosphere, rind and pulp color, soluble solids, titratable acidity and ascorbic acid content. Shelf life of tangerine 'Fremont' was limited to 42 days based on freshness. Its minimally processed product had a 9 day shelf-life for products packaged in PVC film. The mandarins 'S. Okitsu' had 35 days shelf-life at 7 degrees C, which was reduced to 28 days at 3 degrees C. Its fresh-cut product had a shelf-life of 15 days, stored in PVC or PET. 'Ponkan' fruit stored at 3 degrees C had a shelf life of 35 days, which was reduced to 28 days at 7 degrees C. When minimally processed, its shelf-life lasted for 15 days, whether packaged in PVC or PET. The 'Ponkan' had a shelf-life of 35 days at 3 degrees C and 28 days at 7 degrees C, also limited by loss of freshness. When minimally processed and stored in PVC or PET, its shelf life reached 15 days.

Degreening of 'Satsuma Okitsu' Tangerine

Fruit of 'Satsuma Okitsu' tangerine are similar to 'Ponkan', with a maturation period starting in January, and supplying the Brazilian market during the off-season. Fruits of this cultivar have to be harvested with green peel, which is not well accepted by the market. This study aimed to evaluate the degreening of 'Satsuma Okitsu' tangerine using ethephon (2-chloroethyl phosphonic acid). The fruits were harvested with stems when they reached soluble solids: acidity ratio of >7. After selection, the fruits were treated with the Imazalil fungicide (200 ml 100 L-1) for two min and after 24 hours fruits were dipped in different concentrations of ethephon (Ethrel 240): control, 250, 500 and 1000 ppm. The fruits were analyzed every 3 days during 9 days of storage at 18 +/- 2 degrees C, 85 +/- 5% RH for appearance, weight loss, rind color, soluble solids, acidity and ascorbic acid content. The experiment was conducted as a factorial in a completely randomized design. The treatment with Ethrel provided the best flavedo or rind degreening which made these fruits turn orange with greater intensity and showed good quality during 9 days at 18 degrees C, besides increase in weight loss.

Chilling Injury in Avocados and Its Prevention with Thermal Treatment

The combinations of temperature and time which can cause chilling injuries in avocados 'Geada', 'Quintal' and 'Fortuna' were determined. The binomial 4 degrees C/ 28 days was selected to determine the activity of peroxidase (POD), polyphenoloxidase (PPO), polygalacturonase (PG) and methylesterase pectin (PME). The respiratory activity was also evaluated. The fruits were stored at this condition until being transferred to ambient conditions (22 degrees C and 77% RH) until maturity, when they were compared to fruits stored permanently at this environment, after being cleaned (control). In the second part of this work, different hydrothermal treatments were tested to prevent or minimize chilling injuries. Avocados 'Geada', 'Quintal' and 'Fortuna' were treated at 38 degrees C for 0, 30, 60 and 90 minutes before storage at 4 degrees C for 28 days. It was observed that the activity of enzymes associated to browning, POD and PPO, and to maturation, PG and PME, had become greater in fruits stored at 4 degrees C, or when they were transferred to environmental conditions. Fruits subjected to refrigeration, after transferred to environment, presented lower respiratory peak intensity and it occurred earlier than the others. Treatments using 38 degrees C for 60 and 90 min minimized the symptoms of chilling injury in avocados 'Geada' while for 'Quintal' the most efficient was 38 degrees C for 60 min. In 'Fortuna' these treatments did not minimize the damage by cold.

A laboratory study of the transfer of U-234 and U-238 during water-rock interactions in the Carnmenellis granite (Cornwall, England) and implications for the interpretation of field data

Laboratory time-scale experiments were conducted on gravels from the Carnmenellis granite, Cornwall, England, with the purpose of evaluating the release of natural uranium isotopes to the water phase. The implications of these results for the production of enhanced U-234/U-238 activity ratios in Cornish groundwaters are discussed. It is suggested that the U-234/U-238 lab data can be used to interpret activity ratios from Cornwall, even when the observed inverse relationship between dissolved U and U-234/U-238 in leachates/etchates is taken into account. (C) 2001 Elsevier B.V. Ltd. All rights reserved.

AC impedance study of Ni, Fe, Cu, Mn doped ceria stabilized zirconia ceramics

Doped zirconia has been used in electronic applications in the cubic crystalline phase. Ceria-stabilized tetragonal zirconia presents high toughness and can also be applied as solid electrolytes. The tetragonal phase of zirconia can be stabilized at room temperature with ceria in a broad range of composition. However, CeO2-ZrO2 has low sinterability. so it is important to investigate the effect of sintering dopants. In this study the effect of iron, copper. manganese and nickel was investigated. The dopants such as iron and copper lowered the sintering temperature from 1600 degreesC down to 1450 degreesC, with a percentage of tetragonal phase retained at room temperature higher than 98% and also with an increase of the electrical conductivity. The electrical conductivity was measured using impedance spectroscopy. The grain boundary contribution was determined and the activation energy associated with the ionic conduction was 1.04 eV. The dopants can also promote a grain boundary cleanliness verified by blocking effect measurement. (C) 2001 Elsevier B.V. Ltd. All rights reserved.

Electrical measurements in doped zirconia-ceria ceramics

Zirconia-ceria powders with 12 mol % of CeO2 doped with 0.3 mol% of iron, copper, manganese and nickel oxides were synthesized by the conventional mixed oxide method. These systems were investigated with regard to the sinterability and electrical properties. Sintering was studied considering the shrinkage rate, densification, grain size, and phase evolution. Small amount of dopant such as iron reduces sintering temperature by over 150degreesC and more than 98% of tetragonal phase was retained at room temperature in samples sintered at 1450degreesC against 1600degreesC to stabilize the tetragonal phase on pure ZrO2-CeO2 system. The electrical conductivity was measured using impedance spectroscopy and the results were reported. The activation energy values calculated from the Arrhenius's plots in the temperature range of 350-700degreesC for intragrain conductivities are 1.04 eV.

Nucleation and growth of mullite whiskers from lanthanum-doped aluminosilicate melts

Nucleation and growth of mullite whiskers in the La2O3-Al2O3-SiO2 system were investigated in the 1500degrees-1700degreesC temperature range. A differential thermal analysis (DTA) showed that the mullitization temperature decreases from 1350degreesC to 1240degreesC as a result of lanthania doping. In the temperature range of 1250-1500degreesC, most of the mullite grains have an Al2O3/SiO2 = 1.5 composition throughout the ceramic body; however, from 1400degreesC upward, the number of anisotropic grains with the Al2O3/SiO2 = 1.3 composition begins to increase. The concentration of alumina in the composition of the grain-boundary phase decreases as firing temperatures increase. At temperatures > 1500degreesC, alumina grains and whiskers grow on the internal and external surfaces of the ceramic body with the characteristic Al2O3/SiO2 = 1.3 composition. Removal of the mullite whisker layer by acid attack revealed an alumina-rich, rosace-like patterned microstructure correlated with the process of whisker nucleation and growth. In the early stages, whisker growth rates were found to be near 60 mum/h. Experimental evidence pointed to nucleation inside the thin glass layer on the external surface.

Mullite whiskers grown from erbia-doped aluminum hydroxide-silica gel

Mullite whiskers and anisotropic grains that were derived from erbia-doped aluminum hydroxide-silica gel were studied. Firing 3.0-mol%-erbia-doped isostatically pressed pellets at 1600 degrees C for 1.0-8.0 h resulted in a high surface concentration of mullite whiskers. Their c-axes were aligned preferentially along the pellet surface; the maximum length was 50 mu m, and the maximum aspect ratio was 23. The pellet surface was fully covered by mullite whiskers, and small anisotropic grains with a low aspect ratio were observed in the bulk. The voids that were observed in the fracture surfaces were covered fully by mullite whiskers. The large number of voids resulted in an apparent density of 1.60 g/cm(3) in the sintered pellets. The molar ratio of alumina to silica in the whiskers was in the range of 1.30-1.45 tan average value of 1.31), regardless of whether the alumina/silica powder compositions were mixed in a 3:2 or 2:1 ratio.

Packaging to Preserve 'Aurora-1' Peaches from Two Maturity Stages

The main objective of this research was to evaluate chemical and physical changes in 'Aurora-1' peach harvested at two maturity stages, packed in different types of packaging and kept under refrigeration. Fruit were harvested at the mature green and ripe stages, packed in four different types of packaging (control, PD-900 (TM), PVC and PET) and stored at 6 degrees C. The following variables were evaluated every eight days: coloration, accumulated fresh mass loss, firmness, appearance, acidity, total soluble solids contents, soluble sugars, and percentage of pectin solubilization. We observed that the postharvest life was influenced by packaging and the mature green fruits showed lower disease occurrence. Fresh mass loss was lower in packed fruits. The peel of mature green fruits developed a characteristic ripe peach color at the end of storage, but PD-900 (TM) provided a delay in color change. Packaging also influenced the firmness, allowing for more firmness retention than for the control fruits at both harvest stages. The organic acid content decreased in the packaged fruits and increased in the control fruits. In the packaged fruit, the amount of sugar increased until the eighth day and then decreased until the end of the storage period. The 'Aurora-1' peaches did not show compromised quality by packaging use and exhibited an increase in harvest life to 24 days (compared to 16 days for the control).

The Effects of Piece Size and Storage Temperatures on Minimally Processed 'Aurora-1' Peaches

The production of minimally processed fruit has increased significantly in the last few years due to the high nutritional value, convenience and safety of minimally processed fruit. The objective of the present study was to evaluate the effects of the conservation temperature and processing conditions on the quality and shelf-life of minimally processed peaches. The processing procedure consisted of washing, sanitization, peeling and stone removal. To remove the stone, the fruit was cut longitudinally, and three types of products were obtained, including halves, quarters and one-eighth segments. The fruit pieces were immersed in 2% ascorbic acid for 3 min and were packed in rigid polystyrene trays (Meiwa (c) M-54) coated with 14 mu m PVC film (Omnifilm (TM)) (about 200 g per pack). The pieces were stored at 65% RH at 3, 6 or 9 degrees C for 12 days, and were evaluated every four days. The appearance, fresh mass loss, color, O-2 and CO2 concentration, acidity, total soluble solids, total and soluble pectin content and ascorbic acid concentration were measured. Minimally processed peaches stored at 3 degrees C maintained higher quality due to control of ripening and senescence Moreover, an interaction effect between one-eighth segments and a temperature of 3 degrees C was observed, and fruit with a superior appearance and higher soluble solids content was obtained.

Use of Natural Products for Post-Harvest Preservation of 'Vega' Cut Roses

Use of natural products as floral preservatives has helped to reduce the indiscriminate use of chemical products in flower preservation. In this study, we tested the ability of certain natural products to maintain the quality and to increase the commercial durability of 'Vega' cut roses. We employed a randomized factorial design with six post-harvest treatments and four evaluation dates. The following treatments were tested: 1) distilled water; 2) methyl jasmonate (350 mu M) applied in a four-hour pulse; 3) methyl jasmonate (500 mu M) spraying; 4) mint oil (100 ppm); 5) ginger oil (100 ppm); and 6) propolis (0.05%) as a maintenance solution. Flowers were kept at 20+/-2 degrees C and 67+/-3% RH. Physiological and qualitative evaluations were conducted. Natural products had a beneficial effect on the shelf life of the flowers. However, for all evaluated parameters, the methyl jasmonate spray was the most efficient treatment to maintain floral quality, resulting in less fresh-mass loss and a lower flower respiratory rate. Methyl jasmonate spray also improved the maintenance of coloration, relative water content and concentration of reducing sugars, thus extending the shelf life of roses.

Processo de diferenciação gonodal em Pseudoplatystoma fasciatum e tentativa de feminilização com 17β-estradiol

Pós-graduação em Aquicultura - FCAV