Abstract L-ascorbic acid is a natural antioxidant produced by plants and their fruits. The abundance of this acid during the development and postharvest ripening of mangoes (Mangifera indica L.) depends on genetic and climatic factors. The mangoes undergo a quarantine hydrothermal treatment before being exported to control the fruit fly. A quarantine hydrothermal treatment consists of immersing mangoes in water at 46.1 °C (118 °F) for 60 to 120 min depending on the size, affecting the L-ascorbic acid content and other quality parameters of the fruit. This research aimed to evaluate the effect of QHT on L-ascorbic acid content, firmness, color, and expression of L-ascorbic acid biosynthesis and recycling genes during mango postharvest. ‘Ataulfo’ mangoes were harvested at physiological ripeness in Escuinapa, Sinaloa in 2019, subjected to QHT (46.1 °C, 75 min), hydrocooled (25 °C, 30 min) and stored at 20 °C for nine days. Mangoes subjected to QHT showed a reduction in L-ascorbic acid content (p≤ 0.05). The firmness of the pulp behaved similarly in fruits with QHT and in control fruits, while the external color of the fruits with a quarantine hydrothermal treatment indicated an advanced ripening process compared to the control fruits (p≤ 0.05). The levels of MiGME1, MiGME2, MiGGP2, and MiMDHAR transcripts increased in response to treatment, suggesting activation of the synthesis and recycling pathway to counteract the abiotic stress caused by the heat to which the mangoes were subjected.

Resumen El ácido L-ascórbico, es un antioxidante natural producido por las plantas y sus frutos. La abundancia de este ácido durante el desarrollo y la maduración poscosecha del mango (Mangifera indica L.) depende de factores genéticos y climáticos. Los mangos se someten a un tratamiento hidrotérmico cuarentenario, antes de su exportación para control de la mosca de la fruta. El un tratamiento hidrotérmico cuarentenario, consiste en sumergir los mangos en agua a 46.1 °C (118 °F) durante 60 a 120 min dependiendo del tamaño, afectando el contenido de ácido L-ascórbico y otros parámetros de calidad del fruto. El objetivo de esta investigación fue evaluar el efecto del THC en el contenido de ácido L-ascórbico, la firmeza, el color y la expresión de genes de biosíntesis y reciclaje de ácido L-ascórbico durante la postcosecha del mango. Los mangos ‘Ataulfo’ se cosecharon en madurez fisiológica en Escuinapa, Sinaloa en el año 2019, se sometieron a THC (46.1 °C, 75 min), hidroenfriado (25 °C, 30 min) y se almacenaron a 20 °C por nueve días. Los mangos sometidos al THC mostraron reducción en el contenido de ácido L-ascórbico (p≤ 0.05). La firmeza de la pulpa se comportó similar en frutos con THC y en frutos testigo, mientras que el color externo de los frutos con un tratamiento hidrotérmico cuarentenario e indicó un proceso de maduración adelantado respecto a los frutos testigo (p≤ 0.05). Los niveles de transcritos MiGME1, MiGME2, MiGGP2 y MiMDHAR aumentaron en respuesta al tratamiento, lo que sugiere la activación de la ruta de síntesis y reciclaje para contrarrestar el estrés abiótico ocasionado por el calor al que se sometieron los mangos.

ABSTRACT Secondary metabolites of Capsicum spp. have biological activity, which can be modified by external factors as the amount of incident light and soil water availability during crop growing, and by internal factors as fruit ripeness level. The study aim was to determine by HPLC method the phytochemical profile of C. annuum L. var. glabriusculum (Dunal) Heiser & Pickersgill (AMA and GAR genotypes) and C. frutescens L. (PIP genotype) grown under open sky and 70% shade during dry and rainy harvest season. Phytochemicals were affected by genotype, light level, harvest season, and fruit ripeness level. Phytochemicals number changed among genotypes: PIP > AMA> GAR. In immature fruits AMA (4.74 mg g-1) and GAR (3.83 mg g-1) had highest capsaicin content; and PIP (0.43 (g g-1), AMA (0.18 (g g-1) and GAR (0.14 (g g-1) in lutein content in all harvest seasons and light level conditions studied. In mature fruits, PIP had the highest capsaicin (5.77 mg g-1) and β-carotene (0.45 (g g-1) content. Gallic and syringic acids were major constituents of phenolics acids, and quercetin and rutin for flavonoids. Mature and immature fruits from 70% shade showed the quercetin highest content (108.4-160.02 (g g-1), increasing during dry season (180.9-1368.6 (g g-1). Gallic acid (789.3-1076.7 (g g-1) and rutin (114.0 (g g-1) increased in AMA immature fruits when grown under open sky. Ferulic acid was not detected in GAR under any of the conditions studied. In AMA, ferulic, protocatechuic and p-hydroxybenzoic acids were detected only in rainy season fruits in both light levels. The harvest season and shading level of these Capsicum spp. should be considered when evaluating the biological activity of chili peppers fruits extracts in tropical crops.

Resumo A manga cultivar ‘Ataulfo’ é altamente produzida no México e é colhida quando atinge maturidade fisiológica. Este processo leva pelo menos mais um mês para o fruto atingir maturidade de consumo. Armazéns e mercados apresentam perdas importantes porque o status “pronta para consumo” é desconhecido. O status de maturidade é determinado pela medição de variáveis físico-químicas lentas e destrutivas. Um dispositivo óptico baseado no sensor espectral AS7262 foi conectado ao microcontrolador ESP32, e suas medidas foram correlacionadas com o teor de sólidos solúveis (TSS), matéria seca (MS) e firmeza de mangas obtidas no mercado local. Análise dos dados foi realizada por meio de modelos de regressão por mínimos quadrados parciais (PLS), árvore de classificação e regressão (CART) efloresta aleatória (RF). Com o modelo PLS, TSS e firmeza, foram previstos R2 de 0,61 e 0,76, respectivamente. A raiz do erro quadrático médio de predição (RMSEP) foi de 0,91 para TSS e 0,67para firmeza. Com o modelo CART, a precisão da classificação foi de 90% para TSS e 87% para firmeza de frutos intactos. ‘Ataulfo Ataulfo fisiológica consumo pronta desconhecido físicoquímicas físico químicas destrutivas AS AS726 ESP32 ESP TSS, , (TSS) MS (MS local PLS (PLS) CART (CART RF. RF . (RF) R 061 0 61 0,6 076 76 0,76 respectivamente RMSEP (RMSEP 091 91 0,9 067para 67para 90 87 intactos AS72 ESP3 (TSS (PLS (RF 06 6 0, 07 7 0,7 09 9 8 AS7

Abstract ‘Ataulfo’ mango is highly produced in Mexico, being harvested when it reaches its physiological maturity. This process takes at least another month for the fruit to reach consumption maturity. Warehouses and markets present important losses as the ready-to-eat status is unknown. Maturity status is determined by measuring slow and destructive physicochemical variables. An optical device based on the AS7262 spectral sensor was connected to the ESP32 microcontroller and measurements were correlated with soluble solids content (SSC), dry matter (DM) and firmness of mangoes obtained from the local market. Data analysis was carried out by partial least squares (PLS) regression, classification, regression tree (CART) and random forest (RF) models. With PLS, SST and firmness were predicted with R2 of 0.61 and 0.76, respectively. The root mean squared error of prediction (RMSEP) was 0.91 for SSC and 0.67 for firmness. With the CART model, classification accuracy was 90% for SSC and 87% for firmness of intact mango fruits. ‘Ataulfo Ataulfo Mexico maturity readytoeat ready eat unknown variables AS AS726 ESP ESP3 SSC, , (SSC) DM (DM market PLS (PLS (CART RF (RF models R 061 0 61 0.6 076 76 0.76 respectively RMSEP (RMSEP 091 91 0.9 067 67 model 90 87 fruits AS72 (SSC 06 6 0. 07 7 0.7 09 9 8 AS7

ABSTRACT The quality perception of fruits and vegetables is a key factor for marketing and consumption. Quality determination is carried out subjectively by the consumer and with objective methods, many of which are destructive. The use of optical techniques and real-time screening, including determination of quality attributes by non-destructive methods, represents operational advantages for grading and selection systems. This work aimed to search for correlation between the tomato ripeness indexes with Biospeckle Laser (BSL) data. The epidermis color (CIE L*a*b), firmness, pH, Total Titratable Acidity (TTA), Total Soluble Solids (TSS), (oBrix), and respiration were measured. These data were correlated with BSL numerically by the Moment of Inertia (MI) and the Average Value of Difference (AVD). A high correlation was found with respiration and pH by the MI method, and with TTA, flavor, and respiration by the AVD method. consumption methods destructive realtime real time screening nondestructive non systems (BSL CIE L*a*b, Lab L*a*b , L b L*a*b) firmness TTA (TTA) TSS, TSS (TSS) oBrix, oBrix (oBrix) measured (MI AVD. . (AVD) method flavor (TTA (TSS (oBrix (AVD

RESUMO A maturação do tomate tem impacto direto na sua qualidade. Este trabalho teve como objetivo desenvolver modelos matemáticos para determinação da maturação do tomate e monitorar o nível de maturação do tomate com base nos parâmetros de fluorescência da clorofila. Três variedades de tomates com cinco estagios de maturação (verde, rompedor, rosa, vermelho claro e vermelho): ‘Alkazar’, ‘Lezginka’ e ‘Rosanchik’ foram examinadas usando análise de fluorescência da clorofila. Variável (Fv), razão (Fv/Fm), máximo (Fm) e mínimo (Fo) de fluorescência da clorofila foram avaliados em cinco estágios de maturação. Para cada variedade de tomate examinada, foram propostos cinco modelos matemáticos para determinar a relação entre os parâmetros de fluorescência da clorofila e os estágios de maturação. Os resultados experimentais revelaram que a maturidade do tomate poderia ser determinada usando fluorescência da clorofila. Verificou-se que à medida que os frutos do tomate amadureceram, os parâmetros de fluorescência da clorofila como Fv, Fv/Fm, Fm e Fo diminuíram gradativamente. Os modelos propostos permitiram estimar o estágio de maturação das três variedades de tomate. As maiores R2 (0.99) foram obtidas com a utilização dos parâmetros de fluorescência da clorofila em conjunto. qualidade verde, verde (verde rompedor rosa vermelho) ‘Alkazar, Alkazar ‘Alkazar , ‘Alkazar’ ‘Lezginka Lezginka ‘Rosanchik Rosanchik Fv (Fv) FvFm Fv/Fm (Fv/Fm) (Fm (Fo examinada Verificouse Verificou se amadureceram gradativamente R 0.99 099 0 99 (0.99 conjunto (Fv (Fv/Fm 0.9 09 9 (0.9 0. (0. (0 (

ABSTRACT The ripeness of tomatoes has a direct impact on their quality. This study aimed to develop mathematical models to determine and monitor tomato ripeness based on chlorophyll fluorescence parameters. Three varieties of tomatoes (Alkazar, Lezginka, and Rosanchik) with five ripening stages (green, breaker, pink, light red, and red) were examined using chlorophyll fluorescence analysis. Chlorophyll fluorescence variables (Variable - Fv, maximum - Fm, initial - F0, and Fv/Fm ratio) were assessed at five stages of maturation. Five mathematical models were proposed for each tomato variety examined to determine the relationship between chlorophyll fluorescence parameters and ripening stages. The experimental results revealed that tomato maturity could be determined using chlorophyll fluorescence. It was found that as the tomato fruits ripened, the chlorophyll fluorescence parameters, such as Fv, Fv/Fm, Fm, and F0, gradually decreased. The proposed models allowed estimation of the ripening stage of all three tomato varieties. The highest R2 (0.99) was obtained using chlorophyll fluorescence parameters together. quality Alkazar, Alkazar (Alkazar Lezginka Rosanchik green, green (green breaker pink red analysis Variable Fv Fm F0 F FvFm ratio maturation ripened decreased R 0.99 099 0 99 (0.99 together 0.9 09 9 (0.9 0. (0. (0 (

Resumo O objetivo deste trabalho foi determinar e avaliar o desempenho de modelos de regressão, para estimar curvas de maturação de uvas ‘Cabernet Sauvignon’ para a colheita de inverno na região noroeste do estado de São Paulo, Brasil. As plantas de ‘Cabernet Sauvignon’ foram enxertadas sobre o porta-enxerto ‘IAC 766 Campinas’. As curvas de maturação foram ajustadas a modelos de regressão linear, quadrática, potencial, logarítmica e exponencial, tendo-se utilizado dados de 2017, enquanto o desempenho dos modelos foi avaliado com dados de 2018. Em função dos graus-dia acumulados, o modelo quadrático do conteúdo de sólidos solúveis permite determinar a curva de maturação de uvas ‘Cabernet Sauvignon’ na região estudada. Cabernet Sauvignon Paulo Brasil portaenxerto porta enxerto IAC 76 Campinas. Campinas . Campinas’ linear quadrática potencial exponencial tendose tendo se 2017 2018 grausdia graus dia acumulados estudada 7 201 20 2

Abstract The objective of this work was to determine and evaluate the performance of regression models, to estimate the ripening curves of ‘Cabernet Sauvignon’ grape for the winter harvest in the northwestern region of the state of São Paulo, Brazil. ‘Cabernet Sauvignon’ plants were grafted onto the ‘IAC 766 Campinas’ rootstock. The ripening curves were fitted to linear, quadratic, power, logarithmic, and exponential regression models using 2017 data, while the performance of the models was evaluated using 2018 data. As a function of accumulated degree days, the quadratic model for soluble solid content allows to determine the ripening curve of ‘Cabernet Sauvignon’ grape in the studied region. Cabernet Sauvignon Paulo Brazil IAC 76 Campinas rootstock linear power logarithmic 201 data days 7 20 2

The objective of this study was to evaluate the influence of bud load on the agronomic performance and composition of volatile compounds of the 'Fiano' grapevine cultivated in Southern Brazil. The experiment was conducted in a commercial vineyard in the municipality of Campo Largo, Paraná (Southern Brazil) in the 2019/2020 and 2020/2021 seasons. Vines were Guyot-pruned and evaluated according to different bud loads: 10, 20, 30 and 40 buds per plant. Agronomic performance, technological maturity and the volatile compounds were evaluated, and the data were submitted for variance analysis. The mean values were compared using the Tukey test (p < 0.05). The volatile compounds in the wines were identified using gas chromatography (GC-MS/HS-SPME). The loads of 30 and 40 buds per plant showed an increase in productivity and the maintenance of the physical characteristics and technological ripeness of the grapes. A higher bud load resulted in a larger leaf area and better values for the Ravaz Index. However, the highest bud load (40 buds per plant) reduced the sprouting and shoot length, while a bud load of 30 buds per plant presented the best agronomic performance in the subtropical region of Southern Brazil. The physical characteristics of the bunches and the technological ripeness were not affected, and the increase in bud load did not alter most of the volatile compounds of 'Fiano' wines. However, some volatile compounds, such as diethyl succinate and linalool, presented higher concentrations in wines with the lowest yields (10 buds per plant).

Abstract The quality and production of the vine depend on the climate; therefore, changes in it can affect its sustainability. For Chile, an increase of at least 1 °C in temperatures in the Central Valley has been projected, which can directly affect the ripening process of vines, accelerating the accumulation of sugars, affecting organic acids, and decreasing phenolic compounds, which translates into an imbalance of ripening. Considering this, to ensure the sustainability of viticulture in the face of climate change, management alternatives that allow optimal ripening in the face of changing climatic conditions are sought. One of these alternatives is late pruning. Late pruning proposes to delay the pruning dates after bud break and before flowering, eliminating the reserves already mobilized in the plant, thus generating a phenological delay. This delay in growth would allow for less accelerated ripening. To assess the effectiveness of this technique, three pruning dates: traditional pruning (TP), pruning at bud break (BP), and pruning in 2-3 leaves (LP), were evaluated in a commercial vineyard of the cv Cabernet Sauvignon in the Central Valley during the 2020-2021 season. The preliminary results of this study show positive expectations of this technique, delaying the phenology of the crop and the harvest dates. However, this seems to depend on the phenological moment where late pruning is performed and the varietal characteristics. The BP presented a delay of the harvest time of six days without affecting the production or the initial quality of the berries. Likewise, the LP affected the set of bunches and did not delay the harvest. The results showed that it is possible to delay harvest dates; nevertheless, it is relevant to consider other variables such as variety, phenological moment, soil, and climate.

Resumen La calidad y producción de la vid dependen del clima; por lo tanto, los cambios en éste pueden afectar su sustentabilidad. Para Chile, se ha proyectado un incremento de las temperaturas en el Valle Central de al menos 1 ºC, lo que puede afectar directamente el proceso de maduración de vid, acelerando la acumulación de azúcares, afectando los ácidos orgánicos y disminuye los compuestos fenólicos, lo que se traduce en un desequilibro de la maduración. Considerando esto, para asegurar la sustentabilidad de la viticultura frente al cambio climático, se buscan alternativas de manejo que permitan una óptima maduración frente a las condiciones climáticas cambiantes. Una de estas alternativas es la poda tardía. La poda tardía, propone retrasar las fechas de poda posterior a la brotación y previo a la floración, eliminando las reservas ya movilizadas en la planta, generando con esto un retraso fenológico. Este retraso en el crecimiento permitiría una maduración menos acelerada. Para evaluar la efectividad de esta técnica, durante la temporada 2020-2021 en un viñedo comercial del cv Cabernet Sauvingnon en el Valle Central se evaluaron tres fechas de poda: poda tradicional (PT), poda en brotación (PB) y poda en 2-3 hojas (PH). Los resultados preliminares de este estudio, muestra expectativas positivas de esta técnica retrasando la fenología del cultivo y las fechas de cosecha. Sin embargo, esto parece depender del momento fenológico donde se realiza la poda tardía y las características varietales. La PB presentó un retraso del momento de cosecha de seis días, sin afectar la producción o la calidad inicial de las bayas. Asimismo, el PH afectó el cuajado de los racimos y no retrasó la cosecha. Los resultados mostraron que es posible retrasar las fechas de cosecha; sin embargo, es relevante considerar otras variables como la variedad, momento fenológico, suelo y clima.

ABSTRACT Blackberries have a short post-harvest conservation period, making it necessary to optimize harvest and storage conditions. The objective of this study was to evaluate the impact of refrigerated storage and maturation stage on the physicochemical quality of ‘BRS Cainguá’ blackberries, produced in an organic system. Blackberries from an experimental orchard, were harvested at three ripeness stages (RS), with RS1 being fruits with 100% red skin; RS2 skin 50% red and 50% black; and EM3 100% black skin. The samples were stored in a cold chamber at 4±0.5ºC and 90-95% RH for 12 days. The evaluations were carried out after 0, 3, 6, 9 and 12 days of storage, for: weight loss (WL), soluble solids (SS), pH, titratable acidity (TA), ratio (SS/TA) and color parameters. Blackberries harvested in RS3 had the highest SS content, lowest TA and the highest SS/TA ratio and pH. During storage, TA and WL showed decreasing and increasing linear responses, respectively, regardless of the RS of the fruits. Harvesting based on the skin color of ‘BRS Cainguá’ blackberries influences the physicochemical quality and postharvest conservation. Fruits harvested with 100% black skin, have the best quality and are the most suitable for subsequent refrigerated storage. post period conditions BRS Cainguá system orchard RS, , (RS) 100 50 EM 405ºC ºC 4 0 5ºC 9095% 9095 90 95% 95 90-95 1 3 6 WL, (WL) SS, (SS) pH TA, (TA) SSTA (SS/TA parameters content responses respectively (RS 10 5 909 90-9 (WL (SS (TA 90-

Resumo O cambuci (Campomanesia phaea) é uma fruta nativa da Mata Atlântica, um dos biomas mais ricos do mundo. Este fruto possui polpa macia e adstringente, coloração verde e caracteriza-se por seu aroma agradável. Este é o primeiro estudo que descreve a evolução da qualidade de cambucis durante o amadurecimento. Os seguintes parâmetros de qualidade foram avaliados em três pontos de colheita: perda de massa, firmeza da polpa, cor da casca, sólidos solúveis totais, acidez titulável, ácido ascórbico, açúcares solúveis totais, compostos fenólicos totais, taninos solúveis e totais, atividade respiratória, produção de etileno e compostos voláteis. Frutos colhidos nos estádios 1 (região equatorial ligeiramente arredondada) e 2 (região equatorial mais arredondada) de maturação tiveram dois dias adicionais de vida pós-colheita. Observou-se diminuição da firmeza ao longo dos dias, demonstrando o desejável amolecimento da polpa. Não foi observado aumento na produção de etileno associado a picos respiratórios. O perfil volátil mudou de acordo com a maturação, e frutos colhidos precocemente foram capazes de produzir compostos parcialmente voláteis encontrados em frutos maduros. Campomanesia phaea Atlântica mundo adstringente caracterizase caracteriza se agradável amadurecimento colheita massa casca totais titulável ascórbico respiratória região arredondada póscolheita. póscolheita pós colheita. pós-colheita Observouse Observou respiratórios maduros

Abstract Cambuci (Campomanesia phaea) is a native fruit from the Atlantic Forest, one of the richest biomes in the world. The cambuci has soft and astringent pulp, green coloration and is characterized as an aromatic fruit. This is the first study that describes the quality evolution of cambucis during their ripening. Quality parameters were evaluated at three harvesting points: weight loss, pulp firmness, skin color, total soluble solids, titratable acidity, ascorbic acid, total soluble sugars, total phenolic compounds, soluble and total tannins, respiratory activity, ethylene production, and volatile compound profiling. Fruit harvested in stages 1 somewhat rounded equatorial region) and 2 (increasingly rounded equatorial region) of ripening had two additional days of postharvest life. A decrease in firmness was observed over the days, demonstrating desirable pulp softening. No increase in ethylene production associated to respiratory peaks were observed. Volatile profile changed according to ripeness, and early harvested fruit was able to produce partially volatile compounds found in ripe fruit. Campomanesia phaea Forest world points loss color solids acidity acid sugars tannins activity profiling region increasingly life softening ripeness

RESUMO As causas da baixa tolerância à dessecação e baixa longevidade de sementes de café não foram ainda completamente elucidadas e o entendimento da sua complexa fisiologia é de grande interesse. Dentre várias alternativas, a perda da capacidade antioxidante nas sementes pode estar relacionada à rápida perda de qualidade durante o armazenamento. O objetivo neste estudo foi determinar a capacidade antioxidante total em café colhido em diferentes estádios de maturação, antes e após o armazenamento das sementes com diferentes teores de água, relacionando à qualidade fisiológica. Sementes nos estádios verde-cana ou cereja, recém colhidas ou armazenadas por nove meses em 10 °C com 40, 30, 20 e 12% de teor de água (bu), foram submetidas à avaliação da qualidade fisiológica, bioquímica e à determinação da capacidade antioxidante equivalente ao Trolox (TEAC). Observou-se que a germinação e a protrusão radicular de sementes de café nos estádios verde-cana e cereja não são afetadas pela secagem, mas sementes colhidas na maturidade fisiológica tem maior vigor com a redução da umidade. A qualidade das sementes de café é reduzida durante o armazenamento, sendo esta redução maior em sementes armazenadas com teores de água mais elevados. Sementes de café no estádio verde-cana tem maior capacidade antioxidante do que no estádio cereja quando recém colhidas, porém ocorre redução drástica desta capacidade durante o armazenamento, em ambos estádios de maturação. Em sementes de Coffea arabica L., os perfis isoenzimático do processo antioxidativo são pouco influenciados pelos estádios de maturação das sementes. A deterioração das sementes de café durante o armazenamento está relacionada à redução de sua capacidade antioxidante total, independentemente do estágio de maturação, sendo esta mais pronunciada no estágio verde-cana.

ABSTRACT The causes of the low desiccation tolerance and low longevity of coffee seeds have not yet been fully elucidated, and a full understanding of their complex physiology is of great interest. Among several alternatives, the loss of antioxidant capacity in seeds may be related to their rapid loss in quality during storage. The objective of this study was to determine the total antioxidant capacity of coffee harvested at different ripeness stages before and after the storage of seeds with different water contents and to relate antioxidant capacity to physiological quality. Seeds in the greenish-yellow or cherry stages, recently harvested or stored for nine months at 10 °C with 40, 30, 20 and 12% water content (wet basis - wb), were submitted to physiological and biochemical quality evaluations, and the Trolox equivalent antioxidant capacity (TEAC) was determined. The germination and root protrusion of coffee seeds from greenish-yellow and cherry fruits were not affected by drying, but seeds harvested at physiological maturity had greater vigor when the moisture content was lower. The quality of coffee seeds decreased during storage, and this decrease was greater in seeds stored with higher water contents. Coffee seeds in the greenish-yellow stage had a higher antioxidant capacity than those in the cherry stage when recently harvested, but there was a substantial reduction in this capacity during storage at both maturation stages. Coffee seed deterioration is related to a reduction in antioxidant capacity, and the isoenzymatic profiles of the antioxidant process are little affected by the seed maturation stage. The deterioration of coffee seeds during storage is related to a reduction in their total antioxidant capacity, regardless of their maturation stage, being more pronounced in the greenish-yellow stage.

RESUMO: O complexo aromático de mangas resulta das características de cada cultivar e do manejo pós-colheita dos frutos. Mangas colhidas em estádio de maturação mais avançado desenvolvem um aroma melhor que mangas colhidas no estádio pré-climetérico. Para o presente trabalho diferentes cultivares de mangas foram colhidas em ambos estádios de maturação e avaliadas para os efeitos destes estádios e da atmosfera de armazenagem nos compostos voláteis presentes no perfil de aroma. Mangas das cultivares Haden, Keitt e Tommy Atkins, em distintos estádios de maturação, foram armazenadas em ar refrigerado ou em atmosfera controlada (AC) com 2, 5 ou 21 kPa O2 misturado a 0, 10, ou 25 kPa CO2 com temperaturas de 8, 12 ou 15 °C. As concentrações de terpenos em mangas armazenadas em ar refrigerado foram mais elevadas que as concentrações determinadas em armazenagem em AC. O sesquiterpeno α-copaeno não apresentou picos reconhecíveis em nenhum dos cromatogramas de mangas dos diferentes tratamentos. O mesmo comportamento foi observado com o β-pineno nas cv. Haden e Keitt, enquanto que na cv. Tommy Atkins este monoterpeno apresentou picos de eluição abaixo 1.06 µL.L-1. Concentrações de etanol e acetaldeído foram significativamente maiores em mangas armazenadas em AC de 2 kPa O2 na comparação com armazenagem em ar e com as demais concentrações de AC. A biossíntese de terpenos em armazenagem, tanto em ar refrigerado como em AC, variou consideravelmente de modo que deve-se evitar generalizações sobre quais condições de armazenagem favorecem ou limitam a composição do complexo aromático em mangas.

ABSTRACT: Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluated to determine the effect of fruit ripeness, storage temperature and atmosphere on the volatiles present in aroma profiles. Mangoes of the cultivars Haden, Keitt and Tommy Atkins at distinct ripeness stages were stored in controlled atmospheres (CA) with 2, 5 or 21 kPa O2 plus 0, 10 or 25 kPa CO2 at 5, 8, 12 or 15 °C. Terpene concentrations of mangoes stored in air were higher than the concentrations in mangoes stored in CA. The sesquiterpene α-copaene did not present recognizable peaks in almost all elusion sequences. The same result was observed with the monoterpene β-pinene in cv. Haden and cv. Keitt mangoes while in ‘Tommy Atkins’ fruit β-pinene concentrations were below 1.06 µL.L-1. Ethanol and acetaldehyde concentrations were significantly higher in mangoes from 2 kPa O2 storage than those from air storage or the other CA treatments. Terpene synthesis in air or CA storage in all cultivars varied significantly, preventing generalizations as to what storage conditions favor or limit aroma components elution.

Abstract Cheese ripeness is an important step of cheese manufacturing that provides a kind of food with complex sensory characteristics and nuanced differences. The importance of generating rapid/easy consumer perception of a new product is without question. The aim was to evaluate the Santo Giorno cheese sensory profile, at different ripening times and with different starter cultures, evaluated by trained assessors and consumers using CATA questions. The two methods generated similar results. However, the results from CATA revealed that consumers are able to discriminate between cheeses with different ripening times but not describe them in detail. The application of the technique also made it possible to perceive that the two starter cultures used did not reflect different sensory elements and that the spicy and salty attributes are more easily perceived by consumers when evaluating ripened cheeses.

Resumo Frutos apresentam uma grande variedade de características morfológicas e fenológicas que têm sido relacionadas às condições do ambiente e ao modo de dispersão de sementes. Neste trabalho, descrevemos a morfologia dos frutos, a fenologia de frutificação e inferimos padrões de dispersão de 52 espécies da restinga de Maricá, Rio de Janeiro, no sentido de compreender a riqueza e a variação temporal desses recursos na comunidade. Frutos carnosos, indeiscentes e coloridos, típicos de zoocoria, predominam na restinga (77,8%). Frutos anemocóricos representam 13,3%. Em 42% das espécies zoocóricas, os frutos passam por três a cinco cores até a maturação, e diferentes estádios de maturação podem ser observados na mesma planta. Um fornecimento constante de frutos zoocóricos e anemocóricos foi observado ao longo do ano. Diferentemente da floração, não houve correlações significativas entre percentuais de atividade e de intensidade de frutificação e os fatores abióticos. Para a comunidade estudada, o padrão de frutificação observado também contrasta com o da floração, pela menor sazonalidade e intensidade dos eventos, sugerindo que fatores bióticos, como dispersores de sementes (no caso de frutos zoocóricos) podem ter relevância na determinação dos períodos de maturação dos frutos e de dispersão de sementes em ambientes costeiros.

Abstract Fruits have a wide variety of morphological and phenological characteristics that have been related to environmental conditions and seed dispersal mode. In this paper, we describe the fruit morphology, the fruiting phenology and infer dispersal patterns of 52 species from restinga of Maricá, Rio de Janeiro, in order to understand the richness and temporal variation of these resources in the community. Fleshy, indehiscent, and colored fruits, typical of zoochory, predominate in the restinga (77.8%). Anemochoric fruits represent 13.3%. In 42% of zoochoric species, fruits go through three to five colors until maturity, and different stages of ripeness can be observed on the same plant. A constant supply of zoochoric and anemochoric fruits was observed throughout the year. Unlike flowering, there were no significant correlations between fruiting activity and intensity and abiotic factors. For the community studied, the fruiting pattern observed also contrasts with flowering, due to the lower seasonality, and intensity suggesting that biotic factors, such as seed dispersers (in the case of zoochoric fruits) may have relevance in determining fruit ripening and seed dispersal periods in coastal environments.

Abstract The cherry is highly appreciated for its organoleptic and nutritional qualities, and for its important role in disease prevention. The correct definition of the ripeness at harvest is indispensable for placing the cherry on the market with high quality. Early harvesting, either for fear of rain or for immediate economic return, often occurs especially at the beginning of the campaign. This study aims to evaluate the quality of ‘Sweetheart’ cherries at three stages of ripeness (early ripeness, commercial ripeness, and advanced ripeness), to assist the producer in defining the ideal time to harvest so that the fruit reaches the market with high quality. The results obtained suggest that the ‘Sweetheart’ cherry, at commercial ripeness, reaches values of firmness, soluble solids and acidity acceptable to the consumer. However, cherries fully ripened on the tree show better nutritional quality, with higher values of antioxidant activity, and phenolic compounds. For consumers to have cherries with high nutritional and sensory quality, the producer must determine the optimal cherry harvest stage, to minimise quality losses and dispose of production quickly and in good conditions, reducing waste.

Resumo A cereja é muito apreciada pelas suas qualidades organoléticas e nutricionais, e pelo seu importante papel na prevenção de doenças. A correta definição do estado de maturação à colheita é indispensável para colocar a cereja no mercado com elevada qualidade. A colheita antecipada, quer por receio de ocorrência de chuva quer pelo retorno económico imediato, verifica-se frequentemente sobretudo no início da campanha. Este estudo pretende avaliar a qualidade de cerejas ‘Sweetheart’ em três estados de maturação (início da maturação, maturação comercial e maturação avançada), para auxiliar o produtor a definir o momento ideal de colheita para que o fruto chegue ao mercado com elevada qualidade. Os resultados obtidos sugerem que a cereja 'Sweetheart' no estado de maturação comercial, atinge valores de firmeza, sólidos solúveis e acidez aceitáveis para o consumidor. Contudo, as cerejas plenamente amadurecidas na árvore apresentam melhor qualidade nutricional, com valores mais elevados de atividade antioxidante, e de compostos fenólicos. Para os consumidores disporem de cerejas de elevada qualidade nutricional e sensorial, o produtor deve conhecer o estado ótimo de colheita da cereja, de modo a minimizar perdas de qualidade e escoar a produção rapidamente e em boas condições, reduzindo o desperdício.