ABSTRACT Given the above, the objective of this study was to evaluate the bromatological, mineral and bioactive compounds of blackberry grown in a subtropical region. Blackberries fruits (Rubus sp.), Grown in an orchard of Unioeste, Campus Marechal Cândido Rondon (Paraná, Brazil), were used. Immediately after harvest, the fruits were taken to the Food Technology Laboratory for chemical analysis and bioactive compounds. The fruit samples for the analysis of reducing, bromatological and mineral sugars were frozen and sent to private laboratories. Hybrids are more perishable than cultivars. There is variation in color among the cultivars and hybrids studied. Hybrids and cultivars of black mulberry have a high content of ascorbic acid and fibers, with emphasis on the cultivar Tupy (75.0 mg 100 mL-1 and 7.23, respectively). Higher pH is verified in the cultivars Tupy and Arapaho (3.22 and 3.24, respectively). The Arapaho cultivar has fewer acid fruits (0.25 g 100 g-1), SS/total acidity ratio (36.88) and reducing sugar content (8.28 g 100g-1). Blackberry fruits are a rich source of bioactive compounds, such as cv. Chickasaw obtaining a higher content of total phenolic compounds (1368.84 mg EAG100mL-1) and the Boysenberry hybrid a greater amount of anthocyanin (5.11mg Ci-3-Gly g -1). The Chickasaw cultivar has a higher lipid content (4.59). There is no difference in moisture content, dry biomass and fruit firmness.

ABSTRACT The objective of this study was to evaluate the potential of rooting of podocarpos cuttings in function of the number of leaves, concentrations of IBA and phytorregulators, application methods and cutting season. Two experiments were carried out under weaning conditions, in a factorial scheme containing 3 replicates of 15 cuttings, the first with 4 concentrations of IBA, 3 leaves at the cuttings and 2 seasons. These were removed in August/2016 and January/2017, prepared with 10 cm in length and immersed in solutions for 10 s. In the second experiment three types of phytoregulators and 2 application forms were tested (slow and quick immersion). Cuttings were prepared in the same manner as in the first experiment, maintaining 4 leaves. The bases of the cuttings were immersed for 10 s and 24 h in the solutions, then taken to root. After 100 days of experimentation, it was concluded that cuttings collected in the summer had a higher percentage of rooting, 4 leaves and IBA concentration should be maintained between 750 and 800 mg L-1. The best form of application of phytoregulator is by rapid immersion.

RESUMO: Objetivou-se com o presente trabalho avaliar a composição, aspectos nutricionais e análise sensorial da geleia de dovyalis. Frutos de dovyalis foram colhidos de plantas de quatro anos, no pomar da Fazenda Experimental da Unioeste. Estes, foram coletados de manhã, em caixas de polietileno, quando encontravam-se maduros e com coloração arroxeada do epicarpo, sendo imediatamente após, transportados ao laboratório, para o preparo das geleias. Após a chegada dos frutos, estes foram selecionados por tamanho, coloração e peso e, em seguida, higienizados em água corrente e retirados os cálices dos frutos. As avaliações sensoriais das amostras de geleia foram realizadas de forma casualizada, com 30 provadores voluntários. Os provadores foram previamente orientados a avaliarem a aceitação das geleias e suas intenções de compra. Frutos in natura e geleia de dovyalis são fontes de vitamina C. Frutos de dovyalis podem ser usados no processamento, devido sua acidez. A geleia preparada com frutos de dovyalis sem epicarpo e endocarpo, e menor quantidade de açúcar, foi mais apreciada pelos provadores.

ABSTRACT: The objective of this study is to evaluate the composition, nutritional aspects and sensory analysis of the dovyalis jam. Dovyalis fruits were harvested from 4-year-old plants in the orchard of the Unioeste Experimental Farm. They were collected in the morning in polyethylene boxes, when they were ripe and with a purple coloration from the epicarp, being immediately transported to the Laboratory to prepare the jams. After fruits arrival, they were selected by size, color and weight and then sanitized in running water and the cups of the fruits were removed. The sensory evaluations of the jam samples were performed in a randomized fashion, with 30 volunteer tasters. The tasters were previously advised to evaluate the acceptance of the jams and their purchase intentions. Fruits in natura and dovyalis jam are sources of vitamin C. Dovyalis fruits can be used in the processing, due to its acidity. The jam prepared with dovyalis fruits without epicarp and endocarp, and less sugar, was more appreciated by the tasters.

RESUMO: Objetivou-se com o presente trabalho avaliar duas fontes alcoólicas no preparo, caracterização química e aceitabilidade de licores artesanais de doviális. Frutos de doviálisforam colhidos de plantas de 4 anos e imediatamente transportados ao laboratório. Chamou-se de L1 o licor que fora preparado com vodca + frutos sem epicarpo e L2 o licor preparado com aguardente de cana-de-açúcar + frutos com epicarpo e fatiados. Na sequência realizou-se a etapa de infusão ou maceração alcoólica, misturando os frutos + líquido alcoólico. Após o preparo do extrato alcoólico, foi realizada a caracterização química dos produtos finais e, após 60 dias, a análise sensorial e aceitação do produto. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 2 x 2 (2 tipos de frutos x 2 tipos de álcool), contendo três amostras de licores por repetição e seis repetições por parcela experimental. Os licores se enquadraram nos parâmetros previstos pela legislação brasileira na avaliação química dos produtos. Quanto a análise sensorial, houve boa aceitabilidade dos provadores do L1 e intenção de compra de 71% dos provadores.

ABSTRACT: This study evaluated two alcoholic sources in the preparation, chemical characterization, and acceptability of homemade Kei apple liqueurs. Kei apple fruits were harvested from 4-year-old plants and immediately transported to the laboratory. The liqueur prepared with vodka + fruits without the epicarp was named L1;the liqueur prepared with sugarcanespirit+ fruits with the epicarp and sliced was named L2. The infusion or alcoholic maceration stage was then performed, mixing the fruits with the alcoholic liquid. After the preparation of the alcoholic extract, the chemical characterization of the final products was performedand after 60 days, the sensory analysis and acceptabilityof the product were conducted. The experimental design was entirely randomized, in a 2 × 2factorial scheme (two types of fruits ×.two types of alcohol), containing three samples of liqueurs per replicate and six replicates per experimental plot. The liqueurs suited the parameters fixed by the Brazilian legislation for the chemical evaluation of these products. As for sensory analysis, L1 had good acceptability from tasters, with apurchase intention by 71% of them.

ABSTRACT The purpose of this study was to evaluate the agronomic behavior of the Niagara Rosada variety cultivated under plastic cover, using defoliation intensities, and its influence on the Plasmopara viticola. The experiment was conducted in Francisco Beltrão, PR, Brazil, in a vineyard of Niagara Rosada variety in a trellised system during the 2016/2017 and 2017/2018 crop seasons. The experimental design consisted of randomized blocks, in a 5 x 2 factorial scheme being five percentages of defoliation (0%, 10%, 20%, 30% and 40%,) and use of coverage (with and without coverage), with three blocks of three useful plants per experimental plot. The temperature, air humidity and incidence of mildew on the bunches and leaves were recorded. At the end of each crop station, three bunches per plant of each plot were evaluated for the fresh biomass of the bunches, length and width of the bunches, soluble solids content, pH, number of bunches per plant, production, and productivity. It was concluded that the plastic cover associated with the environmental conditions, and phytosanitary management can favor the physical-chemical quality and reduce the severity of the mildew in the Niagara Rosada variety providing greater production and productivity. The use of defoliation does not favor the cultivation of this variety in southwestern Paraná.

ABSTRACT The purpose of this study was to evaluate the phenological behavior and agronomic potential of blackberry varieties and hybrids in a subtropical region. Blackberry seedlings of four varieties and two hybrids were purchased in April 2015 in the form of stem cuttings and transplanting in July 2015. Winter pruning was carried out on August 18, 2016 and 2017. The experimental design was composed of a randomized complete block design, containing four varieties and two hybrids, four blocks and five useful plants per experimental unit. The harvest was performed every two days to the determination of fresh biomass, longitudinal and transverse diameter, volume, number of fruits per plant, yield and estimated productivity. The average duration of the phenological cycles in the two harvests varies between 109 and 162 days and 114 and 148, respectively. Hybrids Boysenberry and Olallie presented a shorter cycle in both harvests. In the 2016/2017 crop, the harvest lasted from 39 to 88 days. In the 2017/2018 harvest, it lasted 23 to 57 days, starting in mid-November through early January. The Tupy and Chickasaw cultivars were the most productive in the first crop. In the second crop, the Tupy and Navaho cultivars were prominent.

RESUMO O principal modo de propagação de doviális é seminífero, tornando-se importante a determinação do ponto ideal de colheita dos frutos. Objetivou-se avaliar a qualidade fisiológica de sementes e o ponto de colheita de frutos de doviális. Para a determinação dos atributos físicos dos frutos, os mesmos foram classificados visualmente em cinco classes, de acordo com os estágios de amadurecimento, baseando-se na coloração externa do exocarpo: estágio 1: fruto verde; estágio 2: verde-amarelado; estágio 3: amarelo-amarronzado; estágio 4: marrom; estágio 5: marrom intenso. A extração das sementes para avaliação da qualidade fisiológica baseou-se no teor de água da semente, porcentagem de germinação, índice de velocidade de germinação e determinação da biomassa seca da parte aérea, da raiz e das plântulas originadas dessas sementes. O delineamento experimental utilizado foi inteiramente casualisado, contendo 25 sementes por tratamento e 4 repetições. A coloração dos frutos durante o amadurecimento varia de verde a marrom intenso. Os frutos atingem seu maior tamanho e acúmulo de biomassa fresca no estágio 4, com a coloração marrom do exocarpo representada na carta de Munsell por 2.5YR 3/4. A retirada das sementes para fins propagativos deve ocorrer a partir do estágio 2 (2.5GY 5/8), quando os frutos têm coloração verde-amarelada, embora não seja verificada variação estatística no número de sementes ao longo do amadurecimento.

ABSTRACT The main propagation mode of dovyalis is by seeds, what makes important to determine the ideal moment of fruit harvest. This study aimed to evaluate the physiological seed quality and harvest time of dovyalis fruits. To determine the fruit physical attributes, they were visually classified into five classes, according to the maturity stages, based on the external color of the exocarp: stage 1: green fruit; stage 2: yellowish-green; stage 3: yellowish-brown; stage 4: brown; stage 5: intense brown. The seed extraction to evaluate the physiological quality was based on the seed water content, germination percentage, germination speed index and determination of the dry biomass of the shoot, root and seedlings originated from these seeds. The experimental design was completely randomized, containing 25 seeds per treatment and 4 replicates. The fruit color during ripening varies from green to intense brown. The fruits reach their largest size and fresh biomass accumulation in the stage 4, with the brown exocarp color represented in the Munsell chart by 2.5YR 3/4. The removal of seeds for propagation should occur from the stage 2 (2.5GY 5/8), when the fruits have a yellowish-green color, although no statistical variation is observed in the number of seeds during maturation.

RESUMO. Objetivou-se com o presente trabalho avaliar os compostos bioativos, atividade antioxidante e características físico-químicas de frutos de doviális, a fim de obter conhecimentos tecnológicos a respeito desta frutífera nas condições de Marechal Candido Rondon, PR. Foram colhidos em março de 2016 frutos de doviális provenientes de pomar experimental da Unioeste, instalado em 2012. Os frutos utilizados de doviális foram coletados de diversas plantas, maduros e divididos em três lotes. Após a colheita, os frutos foram imediatamente levados ao Laboratório de Pós-colheita para a avaliação da atividade antioxidante, através dos métodos DPPH, ABTS e FRAP. Também foram avaliadas as características físico-químicas dos frutos de doviális e compostos fenólicos totais, flavonoides, ácido ascórbico, antocianinas, respiração e coloração dos frutos. O delineamento experimental utilizado foi inteiramente casualizados, contendo três grupos e três repetições por grupo. Frutos de doviális apresentam elevada capacidade antioxidante, sendo caracterizados como frutos ácidos, devido ao aumento da atividade de FRAP. Frutos de doviális possuem coloração muito atrativa e alta acidez, destinando-se ao processamento. Para a atividade antioxidante presente no fruto, os mais bioativos são flavonoides e antocianinas. Elevado teor de ácido ascórbico foi observado nos frutos maduros de doviális. Os frutos de doviális podem ser considerados climatéricos.

ABSTRACT. The objective of this work was to evaluate the bioactive compounds, antioxidant activity, and physicochemical characteristics of dovyalis fruit to obtain technological knowledge about this fruit when grown under the conditions found in the municipality of Marechal Cândido Rondon, Paraná State, Brazil. Dovyalis fruits from the State University of Western Parana, which was established in 2012, were harvested in March 2016. Dovyalis fruits were collected from several plants and were divided among three lots. After the harvest, were immediately taken to the Post-Harvest Laboratory for evaluation of the antioxidant activity by the DPPH, ABTS and FRAP methods. The physicochemical characteristics of the fruits and the total phenolic compounds, flavonoids, ascorbic acid, anthocyanins, respiration, and fruit color were evaluated. The experimental design was completely randomized, with the study containing three groups and three replicates per group. Dovyalis fruits present high antioxidant capacity and are characterized as acidic fruits, due to the high FRAP activity. Dovyalis fruits have a very attractive color and high acidity, which makes them appropriate for processing. Regarding the antioxidant activity present in the fruit, the most bioactive components are flavonoids and anthocyanins. High ascorbic acid content was observed in mature dovyalis fruits. Dovyalis fruits are considered climacteric.

O objetivo deste trabalho foi avaliar as características químicas e a conservação do maracujá-amarelo embalado com filme de PVC durante o armazenamento refrigerado a 5 ºC. Atividade antioxidante (DPPH e TEAC), compostos fenólicos totais, β-caroteno e ácido ascórbico do suco do fruto foram os parâmetros químicos avaliados. As estimativas de perda de massa, enrugamento, cor e sintomas de patógenos foram utilizadas no estudo de conservação. As avaliações foram realizadas em intervalos de 10 dias, durante 40 dias. De acordo com os resultados, o teor de fenólicos totais aumentou durante o armazenamento, com variações entre 20,10 e 21,29 mg EAG 100 mL-1. O conteúdo de ácido ascórbico aumentou até o 20º dia de armazenamento (33,58 mg 100 mL-1), mas seguiu com decréscimos até o 40º dia (21,67 mg 100 mL-1). Independentemente do uso de PVC, o conteúdo de β-caroteno não variou durante o armazenamento. As atividades antioxidantes DPPH e TEAC do suco diminuíram durante o armazenamento. Não foram encontradas correlações positivas entre as atividades DPPH e TEAC e o teor de fenólicos totais, sugerindo que este último não contribui para a atividade antioxidante do suco do maracujá. O uso da embalagem de PVC não influenciou positivamente a atividade antioxidante e os teores de fenólicos totais e ácido ascórbico do suco do maracujá-amarelo durante seu armazenamento. A embalagem de PVC não inibiu sintomas de desenvolvimento de patógenos por até 30 dias de armazenamento, a 5 ºC, mas reduziu a perda de massa fresca e o enrugamento do fruto, proporcionando condições ótimas de comercialização por até 20 dias.

The aim of this study was to evaluate the chemical characteristics and conservation of yellow passion fruit packed with PVC film during refrigerated at 5 ºC. Antioxidant activity (DPPH and TEAC), total phenolic compounds, β-carotene and ascorbic acid of the fruit juice were the chemical parameters. Estimations of weight loss, wrinkling, color and symptoms of pathogens were used in the conservation study. The evaluations were performed in 10-day intervals for 40 days. According to the results, the total phenolic content increased during storage, varying between 20.10 and 21.29 mg EAG 100 mL-1. The contents of ascorbic acid increased until the 20th day of storage (33.58 mg 100 mL-1), but followed with decreases until the 40th day (21.67 mg 100 mL-1). Regardless of the use of PVC, β-carotene did not change during storage. The TEAC and DPPH antioxidant activity in juice decreased during storage. The DPPH and TEAC antioxidant activity did not correlate positively with total phenolics, suggesting that phenolic compounds do not contribute to the antioxidant activity of passion fruit juice. The use of PVC packaging did not influence positively on the antioxidant activity and the contents of total phenolics and ascorbic acid of yellow passion fruit juice during storage. The PVC did not inhibit the pathogens-degradation symptoms for up to 30 days of storage, at 5 ºC, but reduced the weight loss and wrinkling of the fruit, providing optimal conditions of merchantability for up to 20 days.

O Physalis sp., popularmente conhecido como fisális, é um gênero com mais de 100 espécies, pertencente à família Solanaceae, caracterizado pelo cálice concrescido, que envolve e protege o fruto contra herbívoros e intempéries. Os frutos, de sabor agridoce, são muito utilizados na culinária, podendo também ser processados em geleias, doces e licores, consumidos in natura, por seu alto teor de vitamina C e antioxidantes, além de apresentarem inúmeras propriedades medicinais. Este trabalho objetivou analisar a produtividade de fisális na região sul do Estado de Minas Gerais e observar aspectos de sua conservação pós-colheita. Os experimentos relacionados com a produtividade foram instalados na Fazenda Experimental da EPAMIG, em Maria da Fé, MG, e os demais experimentos, relacionados com a conservação pós-colheita, instalados no Laboratório de Tecnologia de Alimentos da UNIOESTE. Para avaliação da produtividade, instalou-se experimento contendo três blocos, com quatro plantas, e, para avaliação pós-colheita, foram utilizadas três repetições de cinco frutos, armazenados em câmara controlada tipo B.O.D, sem atmosfera modificada, por 28 dias, à temperatura de 5ºC, e avaliados no momento da instalação, aos 7, 14, 21 e 28 dias. Foram avaliados diâmetros longitudinal e transversal (mm), peso médio do fruto (g), com e sem cálice, peso total da colheita (g) e teor de sólidos solúveis totais. Em laboratório, avaliaram-se perda de peso, acidez (ATT), pH, sólidos solúveis totais (SST) e teor de vitamina C. Os frutos cultivados em Minas Gerais apresentaram características semelhantes às de frutos produzidos em regiões tradicionais de cultivo e podem facilmente ser armazenados por um período de 28 dias.

Physalis sp., is a genus of plant popularly known as cape gooseberry. The enlarged calyx that surrounds and protects the fruit against herbivores and weather characterizes the genus, which contains over than one hundred species belonging to the Solanaceae family. The bittersweet fruits are widely used in cooking, and can also be processed into jellies, jams and liqueurs, or consumed raw. The fruits present high content of vitamin C and antioxidants, and therefore, contain numerous medicinal properties. This study aimed to evaluate the productivity of cape gooseberry in southern Minas Gerais State, and to observe the aspects of its postharvest. The experiments related to the productivity were installed at the Experimental Farm of EPAMIG, in Maria da Fé, Minas Gerais State, Brazil, while other experiments on postharvest were carried out in the Laboratory of Food Technology of UNIOESTE. To evaluate the productivity, the experiment was settled containing three blocks with four plants, and to evaluate the postharvest behavior, were used three replicates of five fruits, stored in a controlled temperature chamber BOD, without modified atmosphere, for 28 days at 5° C. The evaluations were performed at install time, and then after 7, 14, 21 and 28 days of storage. We assessed longitudinal and transverse diameter (mm), average fruit weight (g) with and without calyx, the total harvest weight (g) and total soluble solids. In the laboratory we assessed weight loss, acidity (TTA), pH, total soluble solids (TSS) and vitamin C content. The fruits produced in Minas Gerais had similar characteristics compared to those produced in traditional areas of cultivation and can easily be stored for a period of 28 days.