ABSTRACT Mozambique is a country located in the southwest of the African continent. The country has great climatic diversity. The tropical monsoon (Am), tropical savanna (Aw), hot semiarid (BSh), and humid subtropical (Cwa and Cfa) and subtropical highland (Cwb) climates stand out. The regions classified a subtropical have climatic potential for the rational exploitation low and medium chill requirement of peach trees. There are already technologies for the cultivation of peach trees in subtropical regions in Brazil. The objective of this study was to identify the zoning of suitable areas and provide bases for the establishment and expansion of peach cultivation in Mozambique. Meteorological data from 108 stations and the geotechnological tool ArcGIS 10.1 were used to spatialize temperature, rainfall, and humidity data and then reclassify them for the generation of maps using the Geostatistical Analyst extension. In parallel, maps of mean annual temperatures and climate classification were used. Regions in the subtropical areas of Mozambique with suitable temperature and rainfall are viable for peach plantations. The results showed the Northwest, Central and South regions is more suitable for the economic exploitation of peaches trees.

ABSTRACT Motivated by the lack of studies that standardize and optimize the parameters of texture tests, this study aimed to determine the operating conditions for TPA to maximize the discrimination among samples of fruit preserves. The texture of the commercial guava preserves was evaluated using a texturometer. The Design Central Composite Rotational (DCCR) method was applied with four independent variables: speed test, sample volume, time between compression cycles and compression percentage. Only the compression percentage and test speed were significantly influenced by the texture parameters evaluated. The optimum operating region of TPA to better discriminate differences in texture parameters depended on the variable to be optimized, and for adhesiveness a compression of 75% and a compression speed of 0.23 mm·s are recommended. To detect differences among the samples for the parameters of cohesiveness, gumminess and resilience, the use of 15% compression and 2.59 mm·s speed is suggested. In both cases, one must employ the shortest time between two cycles and use a smaller sample size to save both the time of analysis and of the sample, respectively. For the parameters of hardness, elasticity and chewiness, optimal regions were not identified.

Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacements that result in satisfactory products can be challenging. The aim of this study was to evaluate the influence of different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical, physical and sensory aspects of blackberry juices and jellies. The type of sugar influenced the physicochemical and physical characteristics of blackberry jelly and juice, which reflected the differences in acceptability of the final product. Information on the type of sugar and its benefits influenced the sensory acceptance of blackberry jelly and juice.

Abstract Temperate fruit species, originate from regions with cold winters and well-defined climatic seasons. These fruits are also produced in subtropical and tropical regions. The aim of this study was to determine the bioactive compounds and antioxidant activity of different fruit cultivars from fruit trees of temperate climate, such as peach, pear, quince, and fig, able to be produced in subtropic regions. Analyzes of antioxidant activity, total phenolics and ascorbic acid were carried out. In peaches, ‘Biuti’ had the highest phenolic content, and ‘Bonão’ stood out in relation of antioxidant activity (ABTS) and ascorbic acid. For quinces, 'Lageado' had higher phenolic content, ‘Provence’ and ‘CTS’ showed higher antioxidant activity (ABTS), and ‘Alaranjado’ stood out in relation of antioxidant activity (DPPH). ‘Fuller’, ‘Smyrna’ and ‘Portugal’ are the ones with the highest levels of ascorbic acid. In pears, ‘Seleta’ showed the highest phenolic content, antioxidant activity (DPPH) and ascorbic acid. ‘Centenaria’ presented the highest antioxidant activity (ABTS). In figs, ‘Três num Prato’, ‘Lemon’ and ‘Brunswick’ had the highest ascorbic acid content. ‘Três num prato’ and ‘Roxo de Valinhos’ showed the highest phenolic content and antioxidant activity consecutively. It was found that cultivars of these evaluated fruits showed great variability, even under similar conditions.

Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.

Abstract The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. It was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and ABTS method (21.81 μM trolox/g), the highest total phenolic content (504.58 mg GAE/100 g) and one of the highest ascorbic acid content (33.72 mg ascorbic acid/100 g). The jelly processed in high-power microwave without vacuum, stood out to have the highest antioxidant activity by the beta-carotene method (84.20% protection). In relation to the anthocyanins content, the jellies processed by vacuum microwave (low and high power) were highlighted because they presented the highest levels (16.25 and 15.03 mg of cyanidin equivalent 3 glucoside/100g, respectively).

Abstract Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.

Resumo: O objetivo deste trabalho foi avaliar a influência de cultivares de figueiras (Ficus carica) cultivadas em regiões subtropicais nas características físico-químicas, reológicas e sensoriais dos doces de figos em conserva. Os frutos frescos das cultivares foram analisados quanto a comprimento, diâmetro, massa unitária, sólidos solúveis totais, acidez total titulável, pH, relação sólidos solúveis totais/acidez total titulável e cor. Os figos em conserva foram avaliados quanto a acidez titulável, pH, cor, perfil de textura e características sensoriais. As diferentes características físico-químicas dos figos frescos influenciaram as dos frutos em conserva obtidos. Os figos em conserva de 'Lemon' e 'Pingo de Mel' apresentaram os menores e os maiores pH, respectivamente, enquanto os de 'Troiano' apresentaram a maior acidez total titulável. Em relação à cor, após o processamento, os figos em conserva, no geral, apresentaram coloração mais esverdeada e escura que o fruto fresco. Os figos em conserva obtidos de 'Brunswick' e 'Troiano' tiveram a menor aceitação e os de 'Bêbera Branca' e 'Roxo de Valinhos', a maior. Figos em conserva menos ácidos e mais macios são mais amplamente aceitos, o que pode ser obtido de todas as cultivares, exceto de Brunswick e Troiano.

Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.

RESUMO O consumo do cambuci in natura é limitado devido à forte acidez e adstringência de seus frutos e perante aos vários acessos que atualmente podem ser cultivados, torna-se de grande relevância o estudo do processamento do cambuci na forma de produtos como geleias, bem como o levantamento dos acessos que sejam mais adequados para o processamento. Desta forma, o objetivo deste estudo foi caracterizar diferentes acessos de cambuci (7240; 7225; 7262; 7292 e 7278) e avaliar a influência destes sobre as características físico-químicas, propriedades reológicas e aceitação sensorial da geleia visando identificar o acesso com o maior potencial de utilização industrial. Para caracterizar os diferentes acessos cambuci, análises de comprimento, diâmetro, massa unitária, firmeza, sólidos solúveis totais, acidez titulável, pH, SS/acidez total (ratio) e cor (L*, a* e b*) foram realizadas sobre as frutas frescas. Os diferentes acessos foram também analisados quanto ao conteúdo de compostos fenólicos, atividade antioxidante (método de DPPH e β-caroteno) e teor de vitamina C. Nas geleias obtidos a partir de diferentes acessos, foram realizadas análises de sólidos solúveis, acidez titulável, pH, cor (L*, a* e b*), além da análise sensorial e perfil de textura. Embora as características físico-químicas do cambuci indicaram que este fruto é impróprio para consumo fresco, devido à elevada acidez (0.64 a 1.41 g ácido cítrico.100 g-1) e baixa doçura (1.33-2.67º Brix), verificou-se que o processamento do cambuci é extremamente viável, em particular dos acessos 7240, 7278 e 7225, uma vez que a geleia resultante apresentou boa aceitação sensorial. Além disso, verificou-se que o cambuci é um fruto muito rico nutricionalmente, sendo considerado uma excelente fonte de compostos fenólicos (331.74-1134.54 mg GAEs 100 g-1), apresentando uma alta atividade antioxidante (DPPH- 83.06 a 97.18 % de sequestro e beta caroteno 87.02 a 94.56 % de proteção) e um elevado teor de vitamina C (98.67- 128.80 mg 100 g-1).

ABSTRACT The consumption of the cambuci in nature is limited due to the strong acidity and astringency of its fruits, and in view of the various accesses that can currently be cultivated, it is of great importance to study the cambuci processing in the form of products such as jams, as well as to survey which accessions are more suitable for processing. Thus, the aim of this study was to characterize different cambuci accesses (7240, 7225, 7262, 7292 and 7278) and to evaluate their influence on the physicochemical characteristics, rheological properties and sensory acceptance of jam in order to identify the access with the highest potential for industrial use. To characterize the different cambuci accessions, analyzes of length, diameter, unit mass, firmness, total soluble solids, titratable acidity, pH, SS/total acidity (ratio) and color (L*, a* and b*) were performed on fresh fruit. The different accessions were also analyzed for the content of phenolic compounds, antioxidant activity (DPPH and β-carotene method) and vitamin C. In the jellies obtained from different accessions, analyzes of soluble solids, titratable acidity, pH, color (L*, a* and b*), besides the sensorial analysis and texture profile were performed. Although the physicochemical characteristics of cambuci indicate that this fruit is not suitable for fresh consumption, due to the high acidity (0.64-1.41 g citric acid.100 g-1) and low sweetness (1.33-2.67 ºBrix), it was verified that the cambuci processing is extremely feasible, in particular the accesses 7240, 7278 and 7225, since the resulting jam has shown good sensory acceptance. In addition, it was verified that cambuci is a very nutritional rich fruit, being considered an excellent source of phenolic compounds (331.74-1134.54 mg GAEs.100 g-1), presenting a high antioxidant activity (DPPH- 83.06 to 97.18% of sequestration and beta-carotene 87.02 to 94.56% of protection) and a high vitamin C content (98.67- 128.80 mg.100 g-1).

Abstract Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.

Resumo Com o intuito de agregar valor ao produto final, e visando a identificar quais cultivares implantadas em regiões tropicais são mais apropriadas para o processamento de marmeladas, o objetivo deste estudo foi caracterizar e avaliar a influência de diferentes cultivares de marmeleiro (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ e ‘Bereczy’), cultivados em regiões tropicais do Brasil, sobre as características físico-químicas, propriedades reológicas e aceitação sensorial da marmelada obtida. As diferentes cultivares de marmelo apresentaram grande variabilidade entre si em relação às características físicas e físico-químicas. Entretanto, as cultivares estudadas deram origem a marmeladas muito semelhantes entre si que apresentaram alta aceitação sensorial, com exceção da cultivar Mendonza Inta-37, que deu origem a uma marmelada menos aceita.

Abstract With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the influence of different cultivars of quince (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ and ‘Bereczy’) grown in tropical Brazilian regions, on the physical-chemical characteristics, rheological properties and the consumer acceptance of the obtained marmelade. The different quince cultivars presented great variability among themselves in relation to physical and physicochemical characteristics. However, the cultivars studied gave rise to marmelades that were similar to each other, which had a high sensory acceptance, except for the cultivar Mendonza Inta-37, which resulted in a less accepted marmelade.

RESUMO: Com o objetivo de aumentar a disponibilidade para os consumidores, agregar ainda mais valor aos pêssegos (Prunus persica (L.) Batsch) e identificar quais cultivares cultivadas em regiões tropicais são mais adequadas para o processamento de geleia, o objetivo deste estudo foi caracterizar e avaliar a influência de diferentes cultivares de pessegueiro (‘Aurora’, ‘Biuti’, ‘Bonão’, ‘Centenário’, ‘Diamante’, ‘Douradão’, ‘Libra’, ‘Régis’ e ‘Tropical’) cultivadas em regiões tropicais nas características físico-químicas, reológicas e sensoriais da geleia resultante. Verificou-se que as cultivares avaliadas apresentaram grande variabilidade entre si em relação às características físicas e físico-químicas. As geleias elaboradas a partir destas cultivares, embora apresentam grande variabilidade em relação aos parâmetros físico-químicos e reológicos, apresentaram alta aceitação. Conclui-se, que todas as cultivares estudadas são indicadas para processamento e podem ser destinadas à industrialização.

ABSTRACT: In order to increase the availability to consumers and add even more value to peaches (Prunus persica (L.) Batsch) and to identify which cultivars grown in tropical regions are more suitable for jelly processing, the objective of this study was to characterize and evaluate the influence of different peach cultivars (‘Aurora’, ‘Biuti’, ‘Bonão’, ‘Centenário’, ‘Diamante’, ‘Douradão’, ‘Libra’, ‘Régis’ and ‘Tropical’) cultivated in tropical regions on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. The evaluated cultivars presented great variability among themselves in relation to the physical and physicochemical characteristics. The jellies elaborated from these cultivars; although, presenting great variability in relation to the physicochemical and rheological parameters, presented similar, high acceptance. All cultivars studied are suitable for processing and can be used for industrialization.

RESUMO: Visando a seleção de porta-enxertos para a produção de mudas, o objetivo do trabalho foi quantificar a propagação seminífera em castanhas com ou sem a realização de incisões. Foram utilizadas nove cultivares (‘Ibuki’, ‘Isumo’, ‘Kinshu’, ‘Moriwase’, ‘Okuni’, ‘Senri’, ‘Taishowase’, ‘Tamatsukuri’ e ‘Tiodowase’) e duas seleções (‘KM-1’ e ‘KM-2’) de castanheira híbridas (Castanea crenata x Castanea sp.). Em metade das castanhas, realizou-se uma incisão e a outra metade das castanhas permaneceu intacta. Foram quantificadas a porcentagem de germinação, emergência e o comprimento das raízes. As castanhas germinadas foram transplantadas onde se quantificou o diâmetro e a altura das mudas e ao final, a massa seca da parte aérea. Em seguida foram enxertadas pelo método de garfagem as seleções de castanheira ‘KM-2’ e ‘Jacutinga’, se quantificando a porcentagem de brotação, além do diâmetro e altura dos enxertos. Concluiu-se que as incisões aumentam a germinação e a emergência das plântulas, na maioria das cultivares e seleções. ‘Taishowase’ e ‘Tamatsukuri’ se destacam em relação as demais quanto a germinação e crescimento dos porta-enxertos.

ABSTRACT: Aiming the selection of rootstocks to produce seedlings, the objective of this study was to quantify the seminiferous propagation in chestnut seeds, with or without incisions. Nine cultivars were used (‘Ibuki’, ‘Isumo’, ‘Kinshu’, ‘Moriwase’, ‘Okuni’, ‘Senri’, ‘Taishowase’, ‘Tamatsukuri’ and ‘Tiodowase’) and two selections (‘KM-1’ and ‘KM-2’) of hybrid chestnut trees (Castanea crenata x Castanea sp.). An incision was held in half of chestnuts and the other half remained intact. Percentage of germination, emergence and root length were quantified. The germinated nuts were transplanted and were quantified the diameter and height of seedlings. Then, the chestnut selections ‘KM-2’ and ‘Jacutinga’ were grafted by the cleft grafting method, and were quantified the percentage of sprouting, besides the diameter and height of grafts. Incisions increase the germination and seedling emergence in most cultivars and selections. ‘Taishowase’ and ‘Tamatsukuri’ stood out over the others to germination, growth of the rootstocks.

RESUMO: O objetivo deste estudo foi caracterizar cinco diferentes cultivares híbridas de peras (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ e ‘Seleta’) implantadas em regiões subtropicais do Brasil quanto as caracteristicas físico-química, compostos bioativos e atividade antioxidante, bem como avaliar a influência destas cultivares sobre as características físico-químicas, propriedades reológicas e aceitação sensorial da geleia obtida, para identificação de cultivares com maior potentcial para a utilização industrial. Com relação aos compostos bioativos e atividade antioxidante, pode-se observar que a cultivar ‘Seleta’ caracterizou-se pelo maior teor de fenólicos (57,68mg GAEs 100 g-1), maior atividade antioxidante (13,56% de sequestro de DPPH e 1,25μM de trolox g-1) e se destaca devido ao seu maior teor de vitamina C (3,59mg 100g-1). A acidez, variou de 4,09 a 5,81g de ácido málico 100 g-1 (‘Tenra’ e ‘Seleta’, respectivamente). Em relação à cor, o parâmetro de cor L* variou de 32,14 a 36,83, a* variou de 2,87 a 5,20, b* variou de 16,67 a 20,42, Chroma variou de 16,57 a 21,02 e °Hue variou de 74,94 a 80,18. Em relação à textura, as geleias produzidas a partir de ‘Centenária’ e ‘Tenra’ caracterizam-se por apresentar os maiores valores de dureza (1,21 e 1,23N, respectivamente), gomosidade (0,42 e 0,45N, respectivamente) e mastigabilidade (0,40 e 0,45, respectivamente). A geleia obtida da ‘Centenária’ ainda apresentava a maior adesividade (2,27N s-1) e a elasticidade (0,99). Já as geleias preparadas com a ‘Cascatence’ apresentaram os maiores valores de coesividade (0,68). As geleias preparadas com diferentes cultivares de pera mostraram boa aceitação sensorial para todas as propriedades avaliadas, com notas médias variando entre os termos hedônicos “gostei ligeiramente” e “gostei muito”. As cultivares de pereiras subtropicais apresentam características físico-químicas diferentes, resultando em geleias com características físico-químicas e propriedades reológicas distintas. O processamento sob a forma de geleia é extremamente viável devido à boa aceitação por parte dos consumidores de todas as formulações elaboradas.

ABSTRACT: The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

RESUMO. O pessegueiro (Prunus persica) é uma frutífera de clima temperado e necessita de frio durante o repouso hibernal para superar a dormência, entretanto, atualmente é cultivado em regiões subtropicais e tropicais, onde há menor ocorrência de frio durante essa fase fenológica. Este trabalho teve como objetivo avaliar a adaptabilidade e a estabilidade das fases vegetativa e reprodutiva de cultivares de pessegueiro em clima subtropical avaliando os estádios de brotação e floração. O delineamento utilizado foi em blocos casualizados com quatro repetições e quatro ramos por repetição, em esquema de parcelas subdivididas no tempo, no qual as parcelas representam o tempo (2 ciclos produtivos) e as subparcelas as cultivares (23). Foram avaliados a duração da brotação (DB) e floração (DF), o tempo médio de brotação (ATB) e floração (ATF), a quantidade de gemas vegetativas brotadas (RRB) e floríferas brotadas (RRF), a formação de ramos (SF) e frutificação efetiva (FS) e o número de horas com temperatura abaixo de 7,2ºC e 12ºC, e acima de 20ºC durante o período experimental. As cultivares ‘Bonão’, ‘Ouromel-4’, ‘Libra’ e ‘Maciel’ apresentam maior adaptabilidade e estabilidade da fase vegetativa e ‘Ouromel-4’ e ‘Libra’ apresentam maior adaptabilidade e estabilidade da fase reprodutiva de pessegueiro sob clima subtropical.

ABSTRACT. The peach tree (Prunus persica) is a fruit species native to temperate climates that requires a chill during its hibernal period to overcome dormancy. However, due to genetic breeding, varieties are currently grown in subtropical and tropical regions where there are low occurrences of chill during this phenological stage. This study evaluated the adaptability and stability of the reproductive and vegetative phases of peach tree cultivars in a subtropical climate. An experiment was designed in randomized blocks with split time plots, with 23 peach tree cultivars and four replications, with each replication consisting of one plant and four shoots. The years of evaluated (plots) and the cultivars (subplots) were considered to be treatments. The relative rates of budburst (RRB), flowering (RRF), shoot formation (SF) and fruit set (FS), average time of budburst (ATB) and flowering (ATF), duration of budburst (DB) and flowering (DF) and number of hours with temperatures below 7.20°C were evaluated during the experimental period. The cultivars ‘Bonão’, ‘Ouromel-4’, ‘Libra’ and ‘Maciel’ demonstrated greater adaptability during the vegetative phase, whereas‘Ouromel-4’ and ‘Libra’ demonstrated greater adaptability and stability during the reproductive phase of peach trees in a subtropical climate.