RESUMO Este estudo teve como objetivo verificar o impacto de programas comerciais de resfriamento rápido na qualidade físico-química de mangas ‘Rosa’. O estudo foi realizado em um packing house de mangas na região do Vale do São Francisco, Petrolina, PE, Brasil, entre Agosto e Outubro de 2018. O experimento seguiu um delineamento em blocos casualizados com três repetições e um palete por repetição. Os tratamentos foram organizados em esquema fatorial 2 × 2 × 3 (dois tempos de resfriamento rápido [120 e 240 min] × dois tempos de armazenamento x três posições no palete). Sessenta mangas foram distribuídas proporcionalmente em três camadas de diferentes alturas em cada um dos seis paletes. Três paletes foram submetidos ao resfriamento rápido por 120 min e outros três por 240 min. Todas as frutas foram armazenadas por 7 e 14 dias a 6 °C mais três dias de vida de prateleira a 20 °C. Independentemente do programa de resfriamento e da posição da fruta no palete, o tempo de resfriamento de sete oitavos (SECT) não foi alcançado. A acidez titulável do fruto com 240 min de resfriamento rápido diminuiu significativamente após 14 dias de armazenamento refrigerado. A perda de peso das frutas, a firmeza da polpa, a matéria seca e o teor de sólidos solúveis não foram afetados pelos programas de resfriamento rápido, tanto após o armazenamento quanto durante a vida de prateleira. O programa comercial de resfriamento rápido pode ser executado por 120 min.

ABSTRACT This study aimed to verify the impact of commercial fast-cooling programs on physicochemical quality of ‘Rosa’ mangoes. The study was carried out in a mango packing house in the São Francisco Valley region, Petrolina, PE, Brazil, between August and October 2018. The experiment followed a randomized block design, with three replicates and one pallet per replicate. The treatments were organized in a factorial scheme 2 × 2 × 3 (two fast-cooling times [120 and 240 min] × two storage times x three positions in the pallet). Sixty mangoes were proportionally distributed in three layers at different heights on each of the six pallets. Three pallets were subjected to fast cooling for 120 min and the other three for 240 min. All fruits were stored for 7 and 14 days at 6 °C plus three days of shelf-life at 20 °C. Regardless of cooling program and fruit position in the pallet, the seven-eighths cooling time (SECT) was not attained. The titratable acidity of fruits under 240-min fast cooling decreased significantly after 14 days of cold storage. Fruit weight loss, pulp firmness, dry matter, and soluble solids content were not affected by the fast-cooling programs, both after storage and during shelf-life period. Commercial fast-cooling program can be performed for 120 min.

ABSTRACT This paper aimed to develop predictive models to determine total soluble solids, firmness, and ripening stages of ‘Pacovan’ bananas, using Vis-NIR spectroscopy and machine learning algorithms. A total of 384 bananas were divided into different days of storage (0, 3, 6, 9, 12, 15, 18, and 21 days) at two temperatures (25°C and 20°C). Bananas were subjected to spectral analysis using a spectrometer operating in spectral range of 350 – 2500 nm. Physicochemical parameters of quality, total soluble solids, and firmness were determined by reference analyses. Different machine learning algorithms were used to develop regression models and supervised classification. The best model for total soluble solids was the Random Forest with variable selection, showing an R2cv of 0.90 and RMSECV of 2.31. The best model for firmness was the Support Vector Machine with variable selection, showing an R2cv of 0.84 and RMSECV of 7.98. The best classification model for different ripening stages was the Multilayer Perceptron with variable selection, which achieved the precision of 74.22%. Therefore, Vis-NIR spectroscopy associated with machine learning algorithms is a promising tool for monitoring the quality and ripening stages of ‘Pacovan’ bananas.

Abstract Mango quality is affected by thermal storage conditions. Therefore, it is important to use cooling techniques and their monitoring to maintain desirable properties in the fruit. The objective of this study was to evaluate the effects of commercial rapid cooling programs on the quality of ‘Rosa’ mango. Mangoes were distributed on different horizontal positions of six pallets. All pallets were put through two rapid cooling times, three pallets for 120 minutes and three pallets for 240 minutes. Subsequently, the fruits were stored in a cold chamber for 7 and 14 days, followed by an evaluation of shelf life for 3 days at 20°C. Experimental design was in randomized blocks with three replicates, with one pallet per replicate. The weight, pH, and skin color of the fruit were assessed. According to the results, fruits closer to the air inlet in the packages showed the highest cooling rates. After storage and shelf life, quality parameters were not significantly affected by the rapid cooling programs. In conclusion, the 120-minute program can be satisfactorily adopted for the rapid cooling process of the ‘Rosa’ mango, considering the reduction of energy costs and the reduction of the dwell time of the fruit in the cold chamber.