ABSTRACT The aim of this study was to evaluate the effect of controlled atmosphere storage on quality of native and cultivated yerba mate produced in Arvorezinha (RS) and São Mateus do Sul (PR) after 0, 3, 6 and 12 months of storage under ambient conditions, low oxygen (1.0 kPa) and high carbon dioxide (3.0 kPa) partial pressures. Total chlorophyll concentration reduced over the storage period regardless of the atmosphere condition, form of cultivation and production region. Total carotenoids, regardless of the form and place of cultivation, decreased until three months of storage under 1.0 kPa O2. Although, the O2 reduction to 1.0 kPa maintains greener color and higher chlorophyll concentration after 12 months of storage. High carbon dioxide partial pressures (3.0 kPa) in the storage chamber increases the polyphenol concentration until six months of storage. The raw material originated from São Mateus do Sul (PR) has higher chlorophyll concentration and greener color, resulting in greater storage potential.

ABSTRACT The objective of this work was to evaluate the effect of extremely low-oxygen storage on the aerobic, anaerobic metabolism and overall quality maintenance of ‘Royal Gala’ and ‘Galaxy’ apples stored at two temperatures. For ‘Royal Gala’ apples, four treatments were evaluated in a two-factor scheme (2 × 2), with two storage conditions: [1] 1.2 kPa O2 + 2 kPa CO2; [2] 0.8 kPa O2 + 1.6 kPa CO2; and two temperatures (1.0 and 1.5 °C). For ‘Galaxy’ apples, the experiment was conducted in a two-factor (3 × 2) scheme with three storage conditions: [1] 1.2 kPa O2 + 2 kPa CO2; [2] 0.8 kPa O2 + 1.6 kPa CO2; [3] 0.4 kPa O2 + 1.2 kPa CO2, and two temperatures (1.0 and 1.5 °C). The ‘Royal Gala’ apples stored under 0.8 kPa O2 + 1.6 kPa CO2 at 1.5 °C had higher flesh firmness, healthy fruit and soluble solids along with lower incidence of flesh breakdown and mealiness. The ‘Galaxy’ apples stored under 0.4 kPa O2 + 1.2 kPa CO2, at temperature of 1.5 °C had lower 1-carboxylic acid-1-aminocyclopropane (ACC) oxidase enzyme activity, ethylene production, occurrence of mealiness, when compared to 1.0 °C. The storage of these two cultivars at 1.5 °C with extremely low O2 partial pressures is possible. The possibility to increase the storage temperature from 1 °C, which is traditionally used for these mutants, to 1.5 °C allows to keep better quality with the advantage of energy saving.

ABSTRACT The Gala cultivars represent about 65% of the Brazilian apple production, however, it has a short harvest period, making necessary to use technologies that anticipate or delay fruit maturation. A widely used technology is the preharvest application of growth regulators. The objective of this investigation was to evaluate the effect of preharvest application of naphthalene acetic acid (NAA) combined with aminoethoxyvinylglycine (AVG) and 2-chloroethylphosphonic acid (Ethephon), on the quality of ‘Brookfield’ apple at harvest and after eight months controlledatmosphere (CA)(1.2 kPa O2 and 2.0 kPa CO2) storage followed by seven days of shelf life at 20 °C. The treatments were: [1] Control: application of water only; [2] NAA (40 g.ha-1); [3] NAA (40 g·ha-1) plus Ethephon (2.0 L·ha-1 24% of active ingredient), and [4] NAA (40 g·ha-1) plus AVG (0.83 kg.ha-1 15% of active ingredient). At harvest, fruit treated with NAA presented a higher level of starch degradation, ethylene production and respiration rate. Fruit treated with NAA plus AVG maintained better quality after eight months under CA storage plus seven days of shelf life, due to higher healthy fruit amount and higher flesh firmness, but this combination reduced the red skin color index. Additionally, NAA plus Ethephon may be an alternative to maintain the quality of ‘Brookfield’ apple during storage in comparison to the application of NAA isolated.

ABSTRACT The aim of this study was to evaluate the effect of storing ‘Royal Gala’ apple under extremely low oxygen partial pressures on their anaerobic metabolism, ethylene production and fruit quality after 9 months of storage plus 7 days of shelf life at 20 °C. The storage conditions tested were: 1.2 kPa O2 + 2.0 kPa CO2; 0.7 kPa O2 + 1.5 kPa CO2; 0.5 kPa O2 + 1.2 kPa CO2; 0.4 kPa O2 +1.2 kPa CO2 and 0.25 kPa O2 + 0.0 kPa CO2. The fruit storage temperature was 1.0 °C (± 0.1). Fruit stored at 0.4 kPa O2 + 1.2 kPa CO2 maintained higher flesh firmness and a higher percentage of healthy fruit. The fruit stored under the 0.25 kPa O2 + 0.0 kPa CO2 condition had lower flesh firmness as well as a reduced percentage of healthy fruit and a high production of anaerobic metabolism compounds, such as ethanol and ethyl acetate, which may have caused fruit quality loss. The storage of ‘Royal Gala’ apple under 0.4 kPa O2 + 1.2 kPa CO2 is a technique that can be commercially applied to keep a better fruit quality after a 9 months storage period.