ABSTRACT The dispersion of Diceraeus melacanthus (Dallas) from soybean (first crop season) to maize (second crop season) is facilitated by the presence of weeds (e.g. Commelina benghalensis) and soybean grains on the ground. Understanding insect development and behavior on different food sources is important to develop pest management strategies. Thus, three independent experiments were conducted to study D. melacanthus nymph development, and adult preference for feeding and oviposition in different food source scenarios in the field. The first two trials studied development and food preference of D. melacanthus related to different food sources (C. benghalensis branches, moistened soybean grain + soybean seedlings, maize seedlings + C. benghalensis branches, moistened soybean grains + maize seedlings, moistened soybean grains + C. benghalensis branches, maize seedlings, as well as a standard diet). The third trial evaluated D. melacanthus oviposition preferences between the aforementioned plants. Overall, moistened soybean grains resulted in better nutritional quality, thus being crucial for D. melacanthus development, triggering faster nymph development as well as better overall adult fitness. The combination of soybean grains and maize seedlings or C. benghalensis branches showed great potential to benefit D. melacanthus, since these complementary food sources improved stink bug fitness, increasing mainly adult longevity, fecundity and egg viability. Therefore, it can be concluded that in order to reduce D. melacanthus outbreaks in second season maize, it is important to reduce soybean harvest loss (reducing, therefore, moistened soybean grain on the ground) and eliminate stink bug associated plants like C. benghalensis.

A demanda por alimentos minimamente processados deve-se necessidade de economia de tempo e de maior facilidade de preparo dos alimentos. O objetivo deste trabalho foi avaliar o comportamento do repolho roxo 'Red Dynasty', minimamente processado, submetido a quatro tipos de embalagens e a armazenamento refrigerado. Após minimamente processados, 200g de repolho foram acondicionados em quatro tipos de embalagens: tereftalato de polietileno, com tampa; bandejas de poliestireno expandido, revestidas com filme flexível de policloreto de vinila de 12 µm; filme de polietileno de baixa densidade de 70 µm e polipropileno perfurado. A temperatura durante o período de armazenagem em câmara fria foi de 5 ± 2 °C. As avaliações foram feitas a cada quatro dias, totalizando doze dias de armazenamento. Os parâmetros avaliados foram: perda de matéria fresca, teor de sólidos solúveis, pH, acidez titulável, vitamina C e antocianina. A embalagem PP não é recomendada por causa da grande perda de matéria fresca do repolho. As embalagens PET e PEBD foram as melhores para o armazenamento de repolho minimamente processado; proporcionaram menor perda de massa por doze dias, porém, aos quatro dias já apresentavam aparência escurecida, por causa da oxidação.

The demand for minimally processed foods is due to the need for saving time and facility in food preparation. The aim of this study was to evaluate the behavior of the cabbage cv. Red Dynasty minimally processed and subjected to four types of packaging and cold storing. After minimal processing, 200g of cabbage were stored into four types of packaging: polyethylene terephthalate with cover, polystyrene trays with flexible film coated with 12 µm polyvinyl chloride; film of low density polyethylene of 70 µm and perforated polypropylene. The temperature during the storage period in the cold chamber was 5 ± 2 C. Evaluations were made every four days, totaling twelve days of storage. The parameters evaluated were: weight loss, soluble solids, pH, titratable acidity, vitamin C and anthocyanins. The PP packaging is not recommended due to the cabbage loss of weight. PET and PEBD were the best material of packaging for the storage of minimally processed cabbage, providing lower mass loss for twelve days, but, as soon as four days, its appearance had already become darkened due to oxidation.