Abstract This study aimed to obtain physicochemical characteristics and the fatty acid profile of bocaiuva nut oil and to evaluate the impact of its daily consumption on glucose, lipid, and energy metabolism in mice. The acidity content in the bocaiuva nut oil exceeded the maximum limit for crude oils (5.68 mg KOH g-1). However, the peroxide value is within the standard considered adequate for crude oils (3.33 mEq O2 kg-1). In the fatty acid profile, lauric (42.25%) and oleic (23.96%), saturated and monounsaturated, respectively, stand out. After 90 days of in vivo experimentation, the administered oil doses had not influenced the animals' food intake and body weight. Regarding the biochemical parameters, only the non-HDL fraction showed a significant difference, considering that this parameter represents the sum of atherogenic lipoproteins directly linked to atherogenic cholesterol. However, there was no statistical difference between the groups regarding histological changes in the liver, showing that the bocaiuva oil does not cause considerable damage to the liver, even though it is saturated oil. Results show that daily consumption of bocaiuva nut oil did not produce metabolic changes in mice.

Abstract The mixed wheat and bocaiuva (Acrocomia totai) flour allow the development of new products to meet the consumer demand for foods with a healthy and functional appeal. Our study aimed to evaluate the physical-chemical and rheological quality of mixed flours during storage. Mixed flours with 10 and 20% replacement of wheat flour with bocaiuva flour were conditioned in impermeable films to water vapor, oxygen and light and stored at ambient temperature for up to 120 days. Flours were submitted to periodical physical-chemical and rheological analyses. Moisture stayed within the legal limit, and water activity was considered adequate to inhibit microbial growth. Titrable acidity increased in the first 30 days of storage. Adding 20% of bocaiuva to the wheat flour enriched the mixture with twice the carotenoids and higher total phenol content. The bioactive compounds showed a slight reduction during storage. The mixed flour can be indicated for elaborating bread, loaf, pasta, cakes and biscuits. The falling numbers point to the need for correcting the flour by adding enzymes to produce fermented foods.

Abstract Strengthening the use and improvement of species native to South America may lead to the development of new food products with high nutritional potential, in addition to contributing to disease prevention, thus meeting the varied demands of consumption. The focus of this strategy is especially on native plant species and/or introduced species, but which have become very popular for presenting edible fruits appreciated for their characteristic flavor and aroma. In addition, the pulp of such fruits has antioxidant potential, which makes it possible to call them functional foods. However, perishability and seasonality hinder production on a larger scale, and it is necessary to explore conservation alternatives to make the fruit pulp available all year round. Studies have shown the use of conventional technologies and emerging and promising technologies for the preservation of the organoleptic characteristics of fruits. Finally, the strengths and weaknesses of each conservation technique are discussed in view of the variety of fruits found in different regions of the world and especially in South American countries.

Abstract The aim of this study was to evaluate the effect of type of packaging and storage time on the quality of roasted baru almonds by checking lipid and bioactive stability. Almonds submitted to roasting were packaged in three different packages: polypropylene (PP); polypropylene + bioriented polypropylene (PP + BOPP) and polypropylene + polyethylene terephthalate + metallized and polyethylene (PP + PETMET + PE) films. The moisture content was adequate for safe storage. Almonds packed in PP + PETMET + PE film showed lower titratable acidity and oil acidity index values. During storage, acidity increased from 90 days and the acidity index from 120 days. The iodine index was higher in PP + PEMET + PET film, with predominance of unsaturated fatty acids. The content of total phenols did not differ in almonds, regardless of packaging used. The content of tannins showed reduction after 120 days of storage in all packages, while the content of phytic acids howed reduction after 90 days. The antioxidant capacity did not differ among samples. Almonds had shelf life of 120 days when packed in PP + PEMET + PET packaging and 90 days in the other types of packaging.

ABSTRACT Purpose To develop a model of induction of type-2 diabetes (DM2) by combining low doses of streptozotocin (STZ) and a cafeteria diet. Methods Forty male Wistar rats (200 g) were allocated into four groups: control (non-diabetic, n = 10); STZ 30 mg/kg (diabetic, n = 10); STZ 35 mg/kg (diabetic,n = 10); and STZ 40 mg/kg (diabetic, n = 10). DM2 was induced with a single intraperitoneal injection of STZ after four weeks of cafeteria diet in the three diabetic groups. All animals were evaluated as for anthropometric, and biochemical analyses, as well as liver, kidney and pancreas histological analyses. Results Lower weight gain, higher water intake, higher Lee index, hyperglycemia and modified total protein, urea, alpha-amylase, as well as insulin resistance, hepatic steatosis, pancreas, and kidney injury were observed in animals treated with 35 and 40 mg/kg of STZ. Conclusions The results show that the experimental model using cafeteria diet associated with 35 mg/kg of STZ is a low-cost model and efficient in order to develop DM2, confirmed by the presence of polydipsia, hyperglycemia, altered biochemical tests, insulin resistance and damages to the liver, pancreas and kidney, which is similar to the disease found in humans.

Abstract The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (IC50 = 25.32 μg mL-1) evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) with induction period above of 50 hours. In addition, palmitic (53%) and oleic (34%) are the primary saturated and monounsaturated fatty acids. This oil showed excellent quality for edible vegetable oil and bioctive compounds. The thermal stability of this oil by thermogravimetric analysis/differential thermogravimetry (TGA/DTG) started at 154 and 231 °C under synthetic air and nitrogen atmospheres, respectively, and by differential scanning calorimetry (DSC) crystallization was onset at 4.94 °C. This study revealed as a novelty that the C. adamantium seeds are an excellent source of oil that presents best qualities, which makes it a great candidate for edible vegetable oil, as well as for production of soap, lotions and biofuel.

RESUMO Introdução: A proteína da amêndoa do bacuri (Attalea phalerata Mart. Ex Spreng) e da whey protein (WP) têm quantidades relevantes de aminoácidos essenciais e são de boa digestibilidade, características que têm sido buscadas por atletas para auxílio para melhorar a composição corporal, particularmente quando associadas a exercícios. Objetivo: Avaliar o efeito de dietas com teor proteico vegetal e animal sobre a composição corporal de ratos Wistar submetidos ao exercício resistido em escada. Métodos: Quarenta ratos machos recém-desmamados foram submetidos a um período de adaptação com dieta comercial (4 semanas) e treinamento resistido durante oito semanas (três vezes por semana), recebendo dietas com farinha de bacuri e whey protein. Foram distribuídos randomicamente em seis grupos: G1 (bacuri sedentário), G2 (bacuri exercitado), G3 (WP sedentário), G4 (WP exercitado), G5 (controle sedentário) e G6 (controle exercitado). Avaliou-se consumo da dieta, peso corporal, comprimento, circunferências torácica e abdominal para calcular o índice de Lee e o índice de massa corporal; os sítios com gordura foram retirados após eutanásia. A análise estatística foi realizada por ANOVA e Teste de Tukey, considerando 5% de significância. Resultados: O peso final do G3 (372 ± 8,86 g) foi superior ao do G2 (326,83 ± 15,03 g) e do G6 (316,75 ± 5,90 g); os grupos que receberam dieta com farinha de bacuri consumiram quantidade superior de dieta, porém, tiveram menor peso final; não diferiram no índice de Lee e no IMC, sítios com gordura e índice de adiposidade com relação aos grupos tratados com WP, apresentando valores inferiores das circunferências torácica e abdominal. Com relação às gorduras e índice de adiposidade, não houve diferença entre os grupos sedentários e exercitados. Conclusão: A proteína da amêndoa de bacuri mostrou-se de boa qualidade quando comparada com a whey protein, havendo possibilidade de recomendação de seu uso na elaboração de suplementos nutricionais, como fonte vegetal alternativa e de baixo custo.

ABSTRACT Introduction: The bacuri almond protein (Attalea phalerata Mart. Ex Spreng) and whey protein (WP) have significant amounts of essential amino acids and are of good digestibility, characteristics that have been sought by athletes to aid in improving body composition, particularly when associated with exercises. Objective: To evaluate the effect of diets with vegetable and animal protein content on the body composition of Wistar rats submitted to resisted ladder exercise. Methods: Forty male newly weaned rats were exposed to a period of adaptation to a commercial diet (4 weeks) and resistance training for eight weeks (three times a week), receiving diets with bacuri flour and whey protein. They were randomly assigned to 6 groups: G1 (sedentary bacuri), G2 (exercised bacuri), G3 (sedentary WP), G4 (exercised WP), G5 (sedentary control) and G6 (exercised control). Dietary intake, body weight, length, thoracic and abdominal circumferences were evaluated to calculate Lee index and body mass index; the fat sites were removed after euthanasia. Statistical analysis was performed by ANOVA and Tukey’s test, considering a 5% significance level. Results: The final weight of G3 (372±8.86 g) was higher than those of G2 (326.83±15.03 g) and G6 (316.75±5.90 g); the groups that received diet with bacuri flour consumed higher amount of food, however, they had lower final weight, did not differ in the Lee index and BMI, fat sites and adiposity index in relation to the groups treated with WP, presenting lower values in the thoracic and abdominal circumferences. Regarding fat and adiposity index, there was no difference between the sedentary and exercised groups. Conclusion: The bacuri almond protein showed good quality when compared to whey protein, and it is possible to recommend its use in the preparation of nutritional supplements as an alternative and low cost vegetable protein source.

RESUMEN Introducción: La proteína de la almendra del bacuri (Attalea phalerata Mart ex Spreng) y proteína del suero de la leche (whey protein - WP) tienen cantidades significativas de aminoácidos esenciales y son de buena digestibilidad, características que han sido buscadas por atletas para ayudar a mejorar de la composición corporal, especialmente cuando se asocian a ejercicios. Objetivo: Evaluar el efecto de dietas con contenido proteico vegetal y animal sobre la composición corporal de ratas Wistar sometidas al ejercicio resistido en escalera. Métodos: Cuarenta ratas machos recién destetadas se sometieron a un periodo de adaptación con dieta comercial (4 semanas) y entrenamiento de resistencia durante ocho semanas (tres veces por semana), recibiendo dietas con harina de bacuri y proteína del suero de la leche. Se distribuyeron aleatoriamente en 6 grupos: G1 (bacuri sedentario), G2 (bacuri ejercitado), G3 (WP sedentario), G4 (WP ejercitado), G5 (control sedentario) y G6 (control ejercitado). Se evaluó consumo de la dieta, peso corporal, longitud, circunferencias torácica y abdominal para calcular el índice de Lee y el índice de masa corporal; los sitios con grasa se retiraron después de la eutanasia. El análisis estadístico se realizó por ANOVA y prueba de Tukey, considerando el 5% de significación. Resultados: El peso final del G3 (372 ± 8,86 g) fue superior al del G2 (326,83 ± 15,03 g) y del G6 (316,75 ± 5,90 g); los grupos que recibieron dieta con harina de bacuri consumieron una cantidad mayor de alimentos, sin embargo, tuvieron menor peso final; no difirieron en el índice de Lee y en el IMC, sitios con grasa y índice de adiposidad con relación a los grupos tratados con WP, presentando valores inferiores en las circunferencias torácica y abdominal. Con respecto a las grasas e índice de adiposidad, no hubo diferencia entre los grupos sedentarios y ejercitados. Conclusión: a proteína de la almendra del bacuri se mostró de buena calidad en comparación con la proteína del suero de la leche, y existe la posibilidad de recomendar su uso en la preparación de suplementos nutricionales, como fuente de proteína vegetal alternativa e de bajo costo.

RESUMO: Os impactos da alimentação na qualidade de vida têm incentivado a busca de alternativas alimentares de melhor qualidade e a utilização de frutos nativos com potencial tecnológico e nutricional contribui para o desenvolvimento de novos produtos. Assim, o objetivo deste trabalho foi elaborar uma bebida fermentada saborizada, potencialmente probiótica, à base de extrato hidrossolúvel da amêndoa de Baru, realizar a avaliação sensorial, determinar sua composição centesimal e acompanhar a vida de prateleira. O extrato foi fermentado por uma cultura contendo Streptococcus thermophilus, Lactobacillus acidophilus e Bifidobacterium. Após a fermentação foram incorporados espessantes, sacarose e polpa de ameixa, estes dois últimos segundo o delineamento fatorial proposto que totalizou sete ensaios. As formulações foram submetidas a análise sensorial, que compreendeu o teste de aceitação e de intenção de compra. A formulação otimizada teve suas características físico-químicas e nutricionais avaliadas pela determinação da composição centesimal e de minerais. Avaliou-se a viabilidade das bactérias probióticas e os parâmetros de pH e acidez durante vinte e oito dias de armazenamento. As formulações obtiveram altos índices de aceitabilidade e intenção de compra e a bebida otimizada apresentou boas características nutricionais, sendo um alimento com alto conteúdo de manganês e fonte de magnésio e fósforo. Durante o armazenamento os valores de pH e acidez variaram e a contagem de microrganismos probióticos aumentou. Justifica-se a potencialidade probiótica dessa bebida pela presença de ambos micro-organismos e pela contagem verificada a partir do sétimo dia de armazenamento do produto.

ABSTRACT: The impact of alimentation on life’s quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays. These formulations were subjected to sensorial analysis, which included the acceptance test and purchase intention. The optimized formulation had its physical-chemical and nutritional characteristics evaluated trough the determination of chemical and mineral composition, viability of the probiotic bacteria and the acidity and pH parameters were evaluated during the twenty-eight storage days. Formulations obtained high rates of acceptability and purchase intention and the optimized formulation achieved good nutritional characteristics, being a food with high manganese content and a source of magnesium and phosphorus. During the storage, the pH and acidity values varied and probiotic microorganism count increased. Probiotic potential of fermented drink can be justified by presence of both microorganisms and by the verified counting obtained since the seventh storage day of the product.

Abstract Oxygen metabolism in cells causes the production of free radicals, which produce damage, including changes in cell structure and function. Antioxidants are substances that, at low concentrations, slow down or prevent oxidation. Fruits and vegetables contribute to the dietary supply of these compounds. The flora of the Cerrado in Brazil has shown to have high levels of bioactive compounds. This study aimed to characterize the antioxidant activity of the pulp of jatobá-do-cerrado in vitro and in vivo.In vitro antioxidant activity of the aqueous, ethanol and aqueous acetone extracts was evaluated by the DPPH method. We determined total phenols by the Folin-Ciocalteu assay and tannins by the Folin-Denis method.In vivo antioxidant potential of the aqueous acetone extract was evaluated by the TBARS technique. The aqueous acetone extract had the highest antioxidant capacity, followed by the aqueous and ethanol extracts. The same pattern occurred in the extraction of phenols and in the extraction of tannins. In vivo administration of the aqueous acetone extract inhibited lipid peroxidation compared to the control group. The inhibition of peroxidation has increased by elevating the dosage concentration of the extracts, demonstrating a significant antioxidant potential in vivo as well as in vitro.

Avaliou-se o efeito do processamento de geleia nas características químicas, nos nutrientes, fatores antinutricionais, compostos bioativos e atividade antioxidante de frutos de canjiqueira verdes e maduros. Os frutos foram coletados em regiões de Pantanal em dois estádios de maturação e utilizados para produzir geleias. O processamento afetou as características químicas e os níveis dos nutrientes estudados, exceto de lipídeos. A umidade e o conteúdo proteico reduziram, enquanto o valor energético aumentou. O ácido fítico detectado nos frutos frescos foi eliminado após o processamento e os níveis de inibidores trípticos reduziram, especialmente nos frutos maduros. Não foi verificada atividade de lectinas nos frutos e geleias. Os níveis dos compostos bioativos estudados reduziram após o processamento das geleias, sendo sua retenção maior nos frutos verdes. Os níveis de compostos bioativos na geleia de frutos verdes foram maiores que nos frutos frescos maduros, enquanto o valor de IC50 foi menor, indicando maior potencial em prevenir danos à saúde causados pelos radicais livres. A geleia se mostrou uma boa alternativa para utilização dos frutos de canjiqueira, devido à redução dos fatores antinutricionais e à retenção dos compostos bioativos

The effect of jelly processing on the chemical properties, nutrients, antinutritional factors, bioactive compounds, and antioxidant activity of unripe and ripe canjiqueira fruits was evaluated. The fruits were collected from Pantanal regions at two different ripening stages and were used to produce jellies. The processing affected the chemical characteristics and the content of all nutrients, except for the lipids. Moisture and protein content reduced, whereas the energy value increased. The phytic acid found in fresh fruits was eliminated after processing, and the trypsin inhibitors were reduced, especially in ripe fruits. Lectin activity was not verified in unripe and ripe fruits and jellies. The levels of bioactive compounds were reduced after jelly processing, but their retention was higher in unripe fruits. The final levels of bioactive compounds in the jelly made from unripe fruits were higher than that in the jelly made from ripe fruits, whereas the IC50 value was lower, indicating higher potential to prevent free radicals damages to human body. Jelly processing proved to be a good alternative to the use of canjiqueira fruits due to the reduction in antinutritional factors and the retention of bioactive compounds

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Este estudo avaliou o valor nutricional do óleo de gergelim e de linhaça e seus efeitos sobre o perfil lipídico e glicose de ratos alimentados com dietas contendo diferentes combinações de gordura. Perfil de ácidos graxos, índice de refração, iodo e saponificação foram analisados para caracterizar os óleos. No ensaio biológico, ratos Wistar foram alimentados com diferentes dietas, cuja composição de gordura foi composta de combinações distintas de óleo de linhaça, gergelim e gordura animal. Os principais constituintes do óleo de sésamo foram: oleico (28,6%), linoleico (28,4%) e láurico (14,6%); para o óleo de linhaça, foram: alfalinolênico (39,90%), oleico (17,97%) e linoleico (12,25 %). Valores de iodo e saponificação dos óleos ficaram dentro do intervalo de referência. Ratos alimentados com óleo de linhaça nas dietas tiveram menores valores de colesterol sérico, enquanto que ratos alimentados com óleo de linhaça + óleo de gergelim + gordura animal obtiveram mais altos níveis de glicose. Níveis de HDL diminuíram significativamente com óleo de linhaça. Óleo de gergelim e linhaça são fontes de AGPI, e a dieta contendo óleo de linhaça teve um efeito hipocolesterolêmico, e no óleo de gergelim verificou-se estabilidade oxidativa, uma vez que este contém altos níveis de monoinsaturados e ácidos graxos saturados.

This study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed flaxseed oil-based diets had the lowest serum cholesterol values, whereas rats fed diets with flaxseed oil + sesame oil + animal fat had the highest glucose levels. HDL levels decreased significantly with flaxseed oil. Sesame and flaxseed oils are sources of polyunsaturated fatty acids (PUFA), and the flaxseed oil-based diet had a hypocholesterolemic effect, whereas sesame oil showed oxidative stability since it contains high levels of monounsaturated and saturated fatty acids.

Os óleos de frutos estão sendo estudados por seu potencial na indústria de alimentos e também para aumento do consumo de ácidos graxos monos e poli-insaturados. Este estudo objetivou determinar as constantes físico-químicas, composição centesimal, identificar e quantificar os principais ácidos graxos presentes na fração lipídica da polpa e da amêndoa dos frutos de guarirova, espécie Syagrus oleracea (Mart.) Becc. Foi realizada a caracterização físico-química dos óleos, composição de ácidos graxos e índices de qualidade nutricional. O óleo da amêndoa possui maior concentração de ácidos graxos saturados (89,2%), sendo representado principalmente pelo ácido láurico (48,34%). A polpa apresentou ácidos graxos monoinsaturados (24,84%) e poli-insaturados (33,25%), com maior percentual de ômega-6 (31,94%) e ômega-9 (19,15%); e menor de ômega-3 (1,31%).

The oils of fruits are being studied for its potential in the food industry and also to increase the consumption of mono and polyunsaturated fatty acids. This study aimed to determine the physio-chemical constants, chemical composition and identify and quantify the major fatty acids present in the lipid fraction of pulp and kernel of the fruits of guarirova, species Syagrus oleracea (Mart.) Becc. It was performed the physicochemical characterization of oils, fatty acid composition and nutritional quality indexes. Almond oil has the highest concentration of saturated fatty acids (89,2%), represented mainly by lauric acid (48,34%). The pulp showed monounsaturated (24,84%) and polyunsaturated fatty acids (33,25%), with higher percentage of omega-6 (31,94%) and omega-9 (19,15%) and lower omega-3 (1,31%).

Este trabalho foi realizado com o objetivo de avaliar a conservação pós-colheita de guavira (Campomanesia sp.), em função da utilização de 1-MCP e de atmosfera modificada passiva, além do armazenamento à temperatura ambiente e a 11ºC. Os frutos foram colhidos no ponto de maturidade fisiológica, subdivididos em parcelas e submetidos à aplicação de 1-Metilciclopropeno (1-MCP) (700 ηL.L-1/12horas) e à atmosfera modificada passiva por meio do uso de embalagem plástica. Foram realizadas análises de perda de massa, sólidos solúveis, acidez titulável, vitamina C, fenóis totais, atividade antioxidante e aparência geral dos frutos. O uso de 1-MCP não reduziu a perda de massa dos frutos, tanto em armazenamento ambiente quanto refrigerado, o que foi verificado com o uso da atmosfera modificada passiva. O armazenamento refrigerado reduziu a perda de massa dos frutos e prolongou a vida útil destes com manutenção dos teores de vitamina C, fenóis totais e atividade antioxidante. Os teores finais de sólidos solúveis e vitamina C dos frutos não apresentaram interferência significativa em relação aos tratamentos utilizados, e os valores de acidez titulável aumentaram ao final do período de armazenamento, com exceção dos frutos tratados com 1-MCP associado com atmosfera modificada e armazenados em ambiente. O uso de 1-MCP e de atmosfera modificada passiva prolongaram a vida útil dos frutos tanto em armazenamento ambiente, quanto refrigerado, com melhor aparência geral dos frutos, principalmente quando associados.

This study aimed to evaluate the postharvest conservation of guavira (Campomanesia sp.), depending on the use of 1-MCP and modified atmosphere, as well as storage at room temperature and at 11ºC. The fruits were harvested at physiological maturity, divided into portions and treated with 1- methylcyclopropene (1-MCP) (700 ηL.L-1 for 12 hours) and modified atmosphere, with plastic packaging. The fruits were submitted to the analysis of weight loss, soluble solids, titratable acidity, vitamin C, total phenols and antioxidant activity and general appearance. The use of 1-MCP did not reduce the fruit weight loss in both ambient and cold storage, which was verified using the modified atmosphere. The cold storage reduced the mass loss of the fruits and extended the shelf life maintaining the levels of vitamin C, total phenolics and antioxidant activity contents. The final concentration of soluble solids and vitamin C of the fruits showed no significant interference in relation to treatments. The titratable acidity values increased during the storage period, with the exception of fruits treated with 1-MCP associated with modified atmosphere and stored in room temperature. The use of 1-MCP and modified atmosphere extended the shelf life of fruits both in storage environment and cold, with a better overall appearance of the fruit, especially when combined.

A mangaba, fruto nativo altamente perecível, apresenta reduzida vida útil pós-colheita. Novas tecnologias de conservação de frutos têm sido desenvolvidas, e o uso de reguladores vegetais tem sido promissor. Este trabalho avaliou a aplicação do regulador de etileno1-MCP em diferentes concentrações (250; 500 e 1.000 ηL L-1), com o objetivo de verificar o prolongamento da vida útil dos frutos e suas características físicas e químicas durante o armazenamento em temperatura ambiente e a 11ºC. O uso 1-MCP, independentemente das três concentrações utilizadas, apresenta grande benefício na conservação pós-colheita dos frutos em condição ambiente, aumentando o período de vida útil da mangaba, assim como o uso de armazenamento a 11ºC, os quais favoreceram a redução da perda de massa e a manutenção dos teores de acidez titulável, sólidos solúveis e vitamina C; e quando associado à aplicação de 1-MCP, reduziu os descartes por amadurecimento excessivo. Os frutos apresentaram bom conteúdo de fenóis totais, com incrementos durante o armazenamento, principalmente com uso da concentração de 1.000 ηL L-1 de 1-MCP.

The mangaba, a highly perishable native fruit, presents reduced shelf-life. New technologies of fruit preserving have been developed and the use of plant growth regulators has been promising. This study evaluated the application of the regulator ethylene 1-MCP at different concentrations (250, 500 and 1000 ηL L-1), in order to verify the increase of fruits durability and their physical and chemical characteristics during storage at room temperature and at 11 ºC. The use of 1-MCP, at every concentrations used, was beneficial to the fruits post-harvest under natural conditions, increasing the shelf life of mangaba, and so was the use of storage at 11 ºC, which favored the reduction of weight loss and the maintenance of the levels of acidity, soluble solids and vitamin C. When associated with the application of 1-MCP, the loss by excessive maturation decreased. The fruits presented a proper content of total phenols, which increased during storage, mainly under the concentration of 1.000 ηL L-1 of 1-MCP.