ABSTRACT This research evaluated the influence of stem conduction types on the production and physicochemical characteristics of tomato fruits (hybrid Coco, mini type) under organic management. The experiment was conducted between August 2013 and January 2014. The treatments consisted of 4 different conduction systems: 2 traditional stems; 2 stems emerging from axillary cotyledon buds (“bottom stem”); 3 “traditional” stems and 4 stems emerging from tip pruning. Eleven harvests were conducted from 22nd November 2013 to 31st January 2014. Data collected included fruit number per plant, yields (g∙plant−1), fruit physicochemical characteristics, average weight, fruit diameter, pH, titratable acidity (TA), soluble solids (SS), SS/TA ratio, reducing sugars, ascorbic acid, lycopene, β-carotene, chlorophyll-a and chlorophyll-b. Stem conduction types did not affect fruit yields per plant (g∙plant−1). However, the greater number of stems resulted in more fruits per plant, but the fruit produced had a smaller diameter and average weight. The treatments with more stems also showed higher fruit lycopene levels, TA, and reducing sugars. Thus, under similar growing conditions, it may be recommended that organic mini tomatoes be pruned with 3 or 4 stems to increase the number of fruits per plant.

RESUMO O ozônio é utilizado em muitos países para o tratamento de efluentes tornando-se uma alternativa viável no saneamento da água residuária do café porém a forte oxidação do ozônio, responsável pelo seu efeito germicida, também pode comprometer a qualidade do grão e da bebida. Propôs-se, neste trabalho, avaliar a qualidade do café arábica em diferentes períodos de tratamento com água ozonizada e verificar seu efeito após a secagem. Os frutos de café foram submetidos durante 0, 5, 10, 20 e 30 min de ozonização, com agitação contínua promovida pelo sistema de recirculação da água em taxa constante de 1 ppm de ozônio solubilizado. O delineamento foi inteiramente casualizado com 5 tratamentos e 4 repetições. Após obtenção dos dados foi realizada a análise de variância e as médias comparadas pelo teste de Tukey (p ≤ 0,05). Os resultados mostraram a redução parcial de fungos após a lavagem com água ozonizada, porém não foi verificado o mesmo efeito após a secagem. Para as análises de qualidade do café os maiores tempos de exposição ao gás solubilizado na água proporcionaram variações negativas na condutividade elétrica e nos açúcares totais e redutores; entretanto, a qualidade sensorial da bebida se manteve.

ABSTRACT Ozone is used in many countries for the treatment of effluents, becoming a viable alternative in sanitation of coffee wastewater. However, the strong ozone oxidation, responsible for its germicidal effect, can also compromise grain and beverage quality. The objective of this study was to evaluate the quality of Arabica coffee in different periods of treatment with ozonated water and its effect after drying. Coffee fruits were subjected to ozonation at regular intervals of 0, 5, 10, 20, and 30 min, with continuous stirring promoted by a recirculating water system at constant rate of 1 ppm of solubilized ozone. The design was completely randomized with five treatments and four replicates. After obtaining the data, the analysis of variance was performed and means were compared by Tukey test (p ≤ 0.05). The results showed a partial reduction of fungi after washing with ozonated water, but the same effect was not observed after drying. For coffee quality analysis, the longest times of exposure to the solubilized gas in the water produced some negative results in electrical conductivity and total and reducing sugars. However, the sensory quality of the beverage was maintained.