ABSTRACT. This study aimed to evaluate the influence of vegetative canopy height on the agronomic characteristics and grape must and wine physicochemical properties of a ‘Cabernet Sauvignon’ vineyard in an espalier-trained system. The evaluated parameters comprised agronomic characteristics of ‘Cabernet Sauvignon’ grapevines and physicochemical compositions of ‘Cabernet Sauvignon’ musts and wines, as well as their phenolic compositions (anthocyanins, stilbenes, and flavonoids), and impact on wine contents of methoxypyrazines (volatile compounds that impart vegetal or earthy odors to wine, which are considered undesirable in large intensity). To that end, four heights of the vegetative canopy were tested: 60 cm (T1), 80 cm (T2), 100 cm (T3), and 120 cm (T4). The experiment was carried out in a commercial vineyard in the region of “Campanha Gaúcha” (Dom Pedrito, Rio Grande do Sul State, Brazil) during the productive cycles of 2015/16, 2016/17, 2017/18, and 2018/19. The main agronomic parameters were measured: estimated productivity per plant and hectare, and mean weight and number of clusters. All wines were elaborated by the same traditional winemaking methods. The physicochemical analyses of must and wines were performed by infrared spectroscopy using Fourier Transform Infrared Spectrometer (FTIR), and the phenolic analysis by high-efficiency liquid chromatography and UV-Vis spectrophotometry. Methoxypyrazines were quantified using headspace solid-phase microextraction (HS-SPME), followed by gas chromatography-mass spectrometry (GC-MS). The results showed that treatments did not influence agronomic parameters. However, technological maturation (sugar accumulation) had interesting results for plants managed at higher canopy heights, with respective results obtained for wine. Treatments had little influence on individual quantification of anthocyanins, although cycles had a high influence on their profile. The wines had low concentrations of methoxypyrazines and did not differ among treatments.

Resumo A qualidade sensorial dos azeites é influenciada pela diversidade e pela concentração de compostos voláteis e não voláteis que variam conforme a cultivar e as condições edafoclimáticas e de cultivo, o que permite estabelecer a procedência do produto. Além disso, por se tratar de uma cultura introduzida recentemente no Brasil, pouco se sabe sobre o desempenho das cultivares nas regiões onde o investimento nessa atividade vem sendo feito. Dessa forma, são apresentados e discutidos, nesta revisão, aspectos relevantes sobre a qualidade química e sensorial dos azeites de oliva e como esses aspectos influenciam a identidade do produto.

Abstract The sensory quality of olive oils is influenced by the diversity and concentration of volatile and non-volatile compounds that vary according to cultivar, and edaphic, climatic, and cultivation conditions, which allows for establishing the origin of the product. In addition, since this crop has been recently introduced in Brazil, little is known about the performance of cultivars in this region, where investments in this activity have been made. Thus, relevant aspects about the chemical and sensory quality of olive oils are presented and discussed, as well as how these aspects influence the identity of the product.

Abstract Due mainly to the taste and appearance, the strawberry stands out in relation to the other fruits. and for the presence of antioxidant compounds. However, little attention has been devoted to the impact of abiotic stresses on the quality of strawberry and its agronomic performance. In the present study, we evaluated the effect of two levels of DS (L1 - 70% and L2 - 50% of crop evapotranspiration) on the quality of strawberry fruit and on some agronomic and physiological variables. There was a dose-dependent reduction in the evaluated agronomic variables in the DS plants, and the content of some minerals in the fruit and leaves was modified. The activities of the oxidative enzymes were higher in the fruit of L2 treatment, and the content of sucrose, reduced sugars, phenolic compounds and the total antioxidant activity were increased in the fruit from L2 treatment; while those of anthocyanins and L-ascorbic acid were reduced in L1 and L2 treatments, respectively. The phenylalanine ammonia lyase gene was upregulated and other genes related to phenylpropanoid and ascorbate pathways were downregulated in the fruit of stressed plants. Thus, our results indicate that DS seems to be a promising strategy to improve the content of antioxidant compounds and sugars.

RESUMO Modificações nas quantidades de certas proteínas têm proporcionado vários estudos, dentre elas as denominadas heat shock proteins (HSP), que possuem muitas formas, sendo a maioria constitutiva. Entretanto, outras formas são induzíveis por algum determinado fator estressante. Dessa forma, tomateiro Micro-Tom vem sendo considerado como um modelo para estudos experimentais, pois possui características que o tornam adequado, tais como porte reduzido, tempo de geração curto, e facilidade de transformação. Assim, avaliaram-se o crescimento e os componentes de produção em plantas de tomate ‘Micro-Tom’ transformadas para diferentes níveis de HSPs mitocondrial (MT-sHSP23.6). Plantas de três genótipos de tomate ‘Micro-Tom’ (não transformados, transformados com superexpressão e com silenciamento da expressão) foram cultivadas em condições controladas de temperatura, fotoperíodo e densidade de fluxo de fótons. Para a obtenção dos dados, foram efetuadas coletas sucessivas a intervalos regulares de tempo (21 dias) ao longo do ciclo de desenvolvimento das plantas, iniciando as coletas a partir do 21º dia após o transplante (DAT). A matéria seca total, área foliar, partição de massa seca entre órgãos da planta e os componentes da produção dos três genótipos foram determinados. Com a interpretação dos resultados verificou-se que as plantas transformadas com superexpressão da MT-sHSP23.6 apresentaram maior capacidade produtiva, considerando a massa fresca dos frutos, mas em geral os dados indicaram que a transformação genética não acarretou grandes mudanças no crescimento, pois os três genótipos tiveram comportamento similar.

ABSTRACT Changes to the amounts of certain proteins have resulted in several studies, among them the so-called heat shock proteins (HSP), which take many forms, most of them constitutive. However, other forms may be inducible by a particular stress factor. The ‘Micro-Tom’ tomato is considered a model for experimental studies due to having suitable characteristics, such as reduced size, short generation time, and ease of transformation. Growth and production components were therefore evaluated in ‘Micro-Tom’ tomato plants transformed for different levels of mitochondrial HSP (MT-sHSP23.6). Plants from genotypes of the ‘Micro-Tom’ tomato (untransformed, and transformed with overexpression and with expression silencing) were grown under controlled conditions of temperature, photoperiod and photon flux density. To obtain the data, successive collections were carried out at regular intervals (21 days) throughout the development cycle of the plants, starting from the 21st day after transplanting (DAT). Total dry matter, leaf area, dry-weight partitioning between the plant organs, and production components were determined in the three genotypes. From interpretation of the results, it was found that plants transformed with overexpression of MT-sHSP23.6 displayed greater production capacity, considering the fresh weight of the fruit; but in general, the data showed that genetic transformation did not bring about major changes in growth, since the three genotypes displayed similar behaviour.

Abstract The extraction was performed using an autolysis process where enzymes degrade cell structures and release the cytoplasmic contents to the extracellular medium. The autolysis process was carried out in shake flasks with different agitation speeds (50 - 350 rpm) and the concentration of sodium bicarbonate (50 -350 mM NaHCO3) at 40 ° C for 24 hours, using a central composite design adapted for two variables and five levels and response surface methodology (RSM) and canonical analysis to define the optimal conditions of extraction of invertase S. cerevisiae from peach puree (ISc). In great condition extraction, we studied the effect of the liofilization and purified in the invertase activity using colorimetric method of 3,5-dinitrosalicílico (DNS) at 490 nm to monitor their activity. One unit (U) defined as 1 mg glicose.min-1. Protein concentrations were determined by Lowry and invertase comercial yeast (ICY). The influence of concentration NaHCO3 and stirring speed to extract the enzyme invertase showed linear effect, quadratic and interactive. The polynomial model of second order could explain the extraction phenomenon of invertase with R2 of 0.80, with significantly dependent on both variables activity. The maximum extraction was observed in the experimental center point (200 mM NaHCO3 and 200 rpm) with an activity of 14.7 U.mg-1. The stationary point is a point of maximum extraction, differing by at least 10% of the experimental center point. Based on these characteristics, the optimal conditions for extraction of S. cerevisiae invertase from peach puree (ISc) are 200 mM NaHCO3 as autolysis agent, 200 rpm orbital shaking at 40ºC for 24 hours and freeze-dried using biomass. Ethanol is more effective than acetone for recovery of specific activity.

Resumen La extracción fue realizada a través de un proceso de autolisis, donde las enzimas degradan las estructuras celulares y liberan el contenido citoplasmático al medio extracelular. El proceso de autolisis fue realizado en shaker con diferentes velocidades de agitación (50 - 350 rpm) y concentraciones de bicarbonato de sodio (50 -350 mM NaHCO3) a 40 °C por 24 horas, usando un diseño experimental compuesto central adaptado para dos variables y cinco niveles, así como una metodología de superficie de respuest a (MSR) y análisis canónico para definir las condiciones óptimas de extracción de invertasa de S. cerevisiae aislada de puré de durazno (ISc). En la condición optima de extracción, se estudió el efecto de la liofilización y purificación en la actividad de la invertasa, usando el método colorimétrico del ácido 3,5-dinitrosalicílico (DNS) a 490 nm para acompañar su actividad expresada en unidades. Una unidad (U) es definida como 1 mg glucosa.min-1. El valor de proteínas fue cuantificado por el método Lowry y la invertasa de levadura comercial (ILC) como testigo. La influencia de la concentración de NaHCO3 y de la velocidad de agitación en la extracción de la enzima invertasa indicó efecto lineal, cuadrático e interactivo. El modelo de forma polinómica de segundo orden explicó el fenómeno de extracción de la invertasa con un R2 de 0,80, y con actividad significativamente dependiente de ambas variables. La máxima extracción fue observada en el punto central experimental (200 mM NaHCO3 y 200 rpm) con una actividad de 14,7 U.mg-1. El punto estacionario es un punto de máxima extracción, el cual difiere en menos de 10% del punto central experimental. De acuerdo a estas características, las óptimas condiciones para extracción de la invertasa de S. cerevisiae aislada de puré de durazno son 200 mM NaHCO3 como agente de autolisis, 200 rpm de agitación orbital a 40oC durante 24 horas y usando una biomasa de levaduras liofilizadas. El etanol es más efectivo que la acetona para la recuperación de la actividad específica.

Resumo: O objetivo deste trabalho foi caracterizar vinhos 'Cabernet Sauvignon' elaborados com uvas produzidas na região de Bagé, RS, durante três safras. Um delineamento experimental de blocos ao acaso foi realizado com três tratamentos e três repetições. As avaliações foram feitas para as safras de 2004, 2007 e 2008. Os vinhos 'Cabernet Sauvignon' das safras 2004, 2008 e 2009 diferiram quanto aos seguintes parâmetros: densidade, teor alcoólico, acidez total, pH, açúcares redutores, DO 420, 520 e 620, intensidade de cor, antocianinas totais, polifenóis totais, sódio, cálcio, magnésio, manganês, cobre, ferro, rubídio, fósforo, metanol, propanol, 2-methyl-l-propanol, 2,3 - methyl-l-butanol e soma de álcoois. 'Cabernet Sauvignon' tem potencial de ser produzida na região de Bagé e contribuir para que ela venha a se tornar um polo vinícola no Brasil.

Abstract: The objective of this work was to characterize 'Cabernet Sauvignon' wines made from grapes cultivated in the region of Bagé, RS, Brazil, during three crop seasons. A randomized complete block design was carried out with three treatments and three replicates.The evaluations were performed for the 2004, 2007, and 2008 growing seasons. 'Cabernet Sauvignon' wines of the 2004, 2008, and 2009 harvests differed for the following parameters: density, alcoholic content, total acidity, pH, reducing sugars, OD 420, 520, and 620, color intensity, total anthocyanins, total polyphenols, sodium, calcium, magnesium, manganese, copper, iron, rubidium, phosphorus, methanol, propanol, 2-methyl-l-propanol, 2, 3 - methyl-l-butanol, and sum of alcohols. 'Cabernet Sauvignon' has potential to be produced in the Bagé region, and to help it to become a wine growing region in Brazil.

RESUMO O objetivo do trabalho foi avaliar a capacidade de prolongamento da vida útil da maçã ‘Fuji’ minimamente processada aplicando os aditivos (cloreto de L-cisteína, ácido L-ascórbico e cloreto de cálcio) individuais ou combinados, e determinar o período adequado de armazenamento refrigerado do fruto inteiro para a realização do processamento mínimo. O delineamento experimental utilizado foi inteiramente casualizado, em esquema trifatorial com três repetições. O fator A foi composto por períodos de armazenamento das maçãs inteiras, pré-processamento, em câmara fria (20, 78, 138 e 188 dias); o fator B foi representado por períodos de armazenamento pós-processamento mínimo, simulando vida de prateleira (3, 6, 9 e 12 dias) e, o fator C foi representado por aditivos químicos (água destilada, como controle; L-cisteína a 0,5%, ácido ascórbico a 1%, L-cisteína a 0,5% com cloreto de cálcio a 1%, ácido ascórbico a 1% com cloreto de cálcio a 1%). As variáveis dependentes avaliadas foram coloração da polpa (L* e hº), teor de sólidos solúveis, acidez titulável, teor de compostos fenólicos totais, capacidade antioxidante e a quantificação da polifenoloxidase. Além disso, foi analisada a presença ou não de Salmonella sp. e Escherichia coli. O prolongamento do tempo de armazenamento das maçãs ‘Fuji’ em atmosfera refrigerada promove aumento da suscetibilidade ao escurecimento e amolecimento após o processamento a partir de 78 dias de armazenamento. O uso de aditivos, no processo, contribui para evitar esses problemas, principalmente quando se combina cloreto de L-cisteína a 0,5% com cloreto de cálcio a 1%, alcançando excelente conservação em prateleira refrigerada até 6 dias. Sob o aspecto microbiológico, as maçãs minimamente processadas são toxicologicamente seguras.

ABSTRACT The aim of this study was to evaluate the ability to prolong the useful life of the minimally processed ‘Fuji’ apple by applying the individual or combined additives (L-cysteine chloride, L-ascorbic acid and calcium chloride) and to determine the appropriate period of storage of the whole fruit to perform the minimum processing. The experimental design was completely randomized in three-factor design with three replications. Factor A was composed of storage periods of whole apples, pre-processing, in cold chambers (20, 78, 138 and 188 days); the factor B was represented by storage periods minimum post-processing, simulating shelf life (3, 6, 9 and 12 days), and factor C was represented by chemical additives (distilled water, as control, 0.5% L-cysteine chloride, 1% L-ascorbic acid, 0.5% L-cysteine chloride along with 1% calcium chloride and 1% L-ascorbic acid together with 1% calcium chloride). The evaluated dependent variables were pulp color (L* and hº), soluble solids, titratable acidity, content of phenolic compounds, antioxidant capacity and quantification of polyphenol oxidase. In addition, was analyzed the presence or absence of Salmonella sp. and Escherichia coli. The prolongation of the storage time of ‘Fuji’ apples in a refrigerated atmosphere promotes increased susceptibility to browning and softening after processing from 78 days of storage. The use of additives in the process, helps prevent these problems, especially when combined 0.5% L-cysteine chloride with 1% calcium chloride, achieving an excellent conservation in refrigerated shelf up to 6 days. From a microbiological aspect, minimally processed apples are toxicologically safe.

Stresses can cause large yield reductions in cultivated plants. The response to these stresses occurs via a plethora of signalling pathways, where a large number of genes is induced or repressed. Among the environmental stress responsive genes, there are the members of the ethylene response factors (ERF) gene family. The mRNA levels of different ERF are regulated by many hormones and molecules produced under different stress conditions. In this study, with the goal of identifying the response of rice ERF genes to environmental stress, it was analysed the transcriptional expression profile of 114 of these genes under stress by anoxia, salt and Magnaporthe grisea. Also, aiming to characterize how the regulation of ERF genes occurs, the amount of known cis regulatory elements in the promoter region of these genes and their association with the expression profiles under the tested conditions were also assessed. The results indicate that some ERF members present the same specific expression profiles under different environmental stresses, while others do not. Within the ERF family, the regulation of gene expression is complex for some genes which have many cis elements in their promoters, but simple for others, demonstrating high levels of divergence among them. The findings demonstrate the importance of the study of each ERF separately, since it is not possible to establish general rules for regulation and probably for the function of these genes.

A physalis (Physalis peruviana) é um pequeno fruto cujo cultivo vem se expandindo no Brasil. No entanto, informações a respeito do seu armazenamento ainda são escassas. Por isso, o objetivo deste trabalho foi avaliar a qualidade de physalis durante o armazenamento, sob temperaturas ambiente e refrigerada. A colheita foi realizada quando o cálice dos frutos apresentava coloração amarelo-esverdeada, sendo os frutos submetidos aos seguintes tratamentos: 1- armazenamento à temperatura de 20°C (± 0,5°C) e 2- armazenamento à temperatura de 4°C (± 0,5°C). Foram avaliados os teores de SS, AT, SS/AT, o pH, a firmeza, a cor e a perda de massa dos frutos, a cada dois dias, durante oito dias. Foi possível observar que o emprego da refrigeração promoveu a manutenção da firmeza, auxiliando também na prevenção da perda de massa fresca, do fruto e do cálice. O teor de sólidos solúveis (SS) reduziu-se significativamente, independentemente da temperatura de armazenamento dos frutos. Frutos armazenados sob refrigeração apresentaram teores superiores de acidez titulável (AT) e, consequentemente, menor relação SS/AT. Os resultados, obtidos neste estudo, permitiram concluir que as modificações que ocorrem em parâmetros considerados importantes para a qualidade de physalis, como pH, AT, SS/AT, firmeza e cor, durante o período de armazenamento de frutos, podem ser minimizados com o uso da refrigeração (4 °C).

The Cabe-gooseberry (Physalis peruviana) is a small fruit whose cultivation has been expanding in Brazil, however, information about its storage is still scarce. The aim of this study was to evaluate the quality of Cabe-gooseberry during storage at refrigerated and room temperature. The fruits were harvested when the calyx showed a greenish yellow color and submitted to the following treatments: 1 - storage at 20°C (± 0.5°C) and 2 - storage at 4°C (± 0.5°C). The quality parameters SS, TA, SS/TA, pH, firmness, color and fruit weight loss were evaluated every two days during eight days. The refrigeration promoted the maintenance of firmness and prevented the weight loss of the fruit and calyx. The soluble solids (SS) values reduced significantly, regardless of the storage temperature of the fruits. Furthermore, the fruits stored under refrigeration showed higher values of titratable acidity (TA), and therefore less SS/TA ratio. The results indicated that the changes in the quality parameters, pH, TA, SS/TA, firmness and color of Cabe-gooseberry during the storage can be minimized with the use of refrigeration (4°C).

O objetivo deste trabalho foi avaliar a ocorrência de distúrbios biológicos e fisiológicos, tanto em nível de campo como em pós-colheita, de maçãs 'Gala', 'Fuji' e 'Catarina', produzidas em pomares conduzidos em quatro sistemas de produção: convencional, transição convencional-orgânico, integrado e orgânico. As maçãs foram avaliadas quanto à presença de danos ocasionados por distúrbios biológicos e fisiológicos no pomar e em pós-colheita. Os maiores danos foram atribuídos às pragas, principalmente à Anastrepha fraterculus em sistema orgânico e à Grapholita molesta em sistema de transição convencional-orgânico. As maçãs produzidas em sistema orgânico tiveram maiores danos em pós-colheita ocasionados por distúrbios fisiológicos do que as dos demais sistemas de produção. Nas frutas produzidas em sistema orgânico, os danos, em sua maioria foram com degenerescência e depressão lenticelar para a cv. Gala, e bitter pit para as cvs. Fuji e Catarina. A incidência de podridões pós-colheita não foi influenciada pelo sistema de produção.

The study aimed to evaluate the incidence of biological and physiological disorders in the field and postharvested apples cvs. Gala, Fuji and Catarina grown in four production systems: conventional, organic transition, integrated and organic. Apples were evaluated for damages related to biological and physiological disorders in the orchard and after harvest. The greatest damages were attributed to pests, especially Anastrepha fraterculus in the organic system and Grapholita molesta in the organic transition. Apples produced in organic orchards had higher damage levels caused by postharvest physiological disorders than those grown in other production systems. For apples becoming from organic orchards most of the damage was due to lenticels breakdown and degeneration ('Gala'), and bitter pit ('Fuji' and 'Catarina'). The incidence of postharvest rot was not influenced by apple production system.

Avaliaram-se os efeitos dos tratamentos com CO2 e 1-MCP (1-metilciclopropeno) sobre a adstringência (índice de tanino), firmeza da polpa e distúrbios da epiderme em caqui 'Rama Forte'. Frutos foram tratados com 1-MCP por 24 h, logo após a colheita e/ou com alto CO2 (70%) por 24 ou 48 h, um dia após a colheita ou após o armazenamento refrigerado (AR). Os caquis foram armazenados sob atmosfera modificada a 0 ºC, por 45 dias, e a seguir mantidos a 23 ºC, por 9 dias. Frutos-controle (não tratados com 1-MCP nem com CO2) amoleceram em três dias e perderam aproximadamente 50% da adstringência em 6 dias após o AR. A exposição ao CO2 acelerou a redução da adstringência. Esse efeito do CO2 foi menor em frutos tratados com 1-MCP, especialmente quando o CO2 foi aplicado após o AR, por apenas 24 h. O tratamento com 1-MCP inibiu o amolecimento e a redução da adstringência, especialmente nos frutos não tratados com CO2. O amolecimento de frutos tratados com 1-MCP foi maior quando a exposição ao CO2 ocorreu antes do AR. A combinação dos tratamentos com 1-MCP e alto CO2 reduziu a incidência de podridões e manchas translúcidas, mas não alterou o desenvolvimento de pintas pretas ('estrias'). Os resultados indicam que é possível induzir perda da adstringência sem excessiva perda da firmeza da polpa de caquis 'Rama Forte' após o AR pela associação dos tratamentos com 1-MCP logo após a colheita e alto CO2 após o AR.

This study evaluated the effects of CO2 and 1-MCP (1-methylcyclopropene) treatments on astringency (tannin index), flesh firmness and skin disorders on 'Rama Forte' persimmon. Fruit were treated with 1-MCP for 24 h right after harvest and/or with high CO2 (70% CO2 balanced with air) for 24 or 48 h, one day after harvest or after cold storage (CS). Fruit were stored in modified atmosphere for 45 days at 0ºC and then held at 23ºC for 9 days. Control fruit (untreated with neither 1-MCP nor CO2) softened in 3 days and lost about 50% of astringency in 6 days after CS. The high CO2 exposure enhanced the reduction of astringency. This CO2 effect was lesser on 1-MCP treated fruit, especially when high CO2 was applied after CS, for only 24 h. 1-MCP treatment inhibited fruit softening and the reduction of astringency, especially on fruit not treated with CO2. The softening of 1-MCP treated fruit was greater when the CO2 treatment was applied before CS. The combination of high CO2 and 1-MCP treatments reduced incidence of rots and translucent stains, but did not affect the development of dark 'groove like' skin disorders. The results indicate that it is possible to induce astringency loss without substantial loss of firmness of 'Rama Forte' persimmon by the combination of treatments with 1-MCP right after harvest and high CO2 after cold storage.

Tomato (Solanum lycopersicum L.) is a climacteric fruit, i.e., during ripening an increase in ethylene synthesis and high rate of respiration are observed. Low oxygen levels might inhibit or block ethylene biosynthesis and therefore retard the ripening process. Despite commercial applications of low oxygen treatments, the precise mode of action of low oxygen in fruit tissues and ripening is not well understood. In order to delineate the molecular responses to low oxygen stress in fruits, hypoxia-responsive tomato genes encoding heat shock factors, heat shock proteins, and enzymes involved in fermentation and ethylene synthesis pathways were analyzed. In this study, tomato fruit stored under hypoxia conditions showed that HSP17.7 and HSP21 genes were highly induced by low oxygen level, indicating their primary role in maintaining cellular homeostasis after this stress.

Com o objetivo de estudar o efeito da concentração da solução nutritiva sobre o crescimento da planta, a produtividade e características químicas e fitoquímicas das frutas do morangueiro cultivar Camarosa em sistema hidropônico do tipo NFT, em Pelotas (RS), diferentes concentrações iônicas (CE) da solução foram avaliadas: 0,9; 1,5; 2,1; 2,7 dS m-1, em experimento realizado de 19/05 a 04/01/2010; e 0,7; 1,2; 1,7; 2,2 e 2,7 dS m-1, em experimento realizado de 07/06 a 04/01/2011. Avaliaram-se a matéria fresca e seca de folhas, coroa, raízes e frutas, a área foliar, o número de frutas e o peso médio das frutas. Amostras das frutas foram analisadas em relação ao teor de sólidos solúveis totais, à acidez titulável, às concentrações de antocianinas, ácido L-ascórbico, compostos fenólicos totais e à capacidade antioxidante, no segundo experimento. Os resultados indicaram que a CE entre 1,2 e 1,5 dS m-1 favorece o crescimento da planta e a produtividade. Quando a CE diminuiu de 1,7 para 1,2 dS m-1, os teores de sólidos solúveis, de antocianinas e de ácido L-ascórbico diminuíram em 17, 17 e 15%, respectivamente, e a produtividade e a concentração de compostos fenólicos totais aumentaram em 52 e 22%, respectivamente. O peso médio das frutas foi reduzido com a elevação da CE no primeiro experimento e não foi afetado, assim como a acidez titulável e a capacidade antioxidante, no segundo experimento. A solução nutritiva com CE entre 1,2 e 1,5 dS m-1 pode ser indicada para obter maior produtividade, sem grandes perdas na qualidade das frutas em sistema hidropônico NFT.

Aiming to study the effect of the nutrient solution concentration on plant growth, yield and chemical and phytochemical characteristics of strawberry fruits of cultivar Camarosa in NFT hydroponic system in Pelotas, Rio Grande do Sul state, Brazil, different ionic concentrations (EC) of the solution were evaluated: 0.9, 1.5, 2.1, 2.7dS m-1, in experiment carried out from May 19, 2009 to January 4, 2010; and 0.7, 1.2, 1.7, 2.2, and 2.7 dS m-1, in experiment carried out from June 07, 2010 to January 4, 2011. Fresh and dry matter of leaves, crown, roots and fruits, leaf area, number of fruits and the average fruit weight were evaluated. Fruit samples were analyzed regarding to total soluble solids content, acidity, concentrations of anthocyanins, L-ascorbic acid, total phenolic compounds and antioxidant capacity in the second experiment. The results indicated that EC from 1.2 to 1.5 dS m-1 promoted plant growth and fruit yield. When EC decreased from 1.7 to 1.2 dS m-1, soluble solids, anthocyanin and L-ascorbic acid content decreased by 17, 17 and 15%, respectively; and fruit yield and phenolic compounds concentration were increased by 52 and 22%, respectively. The average fruit weight was reduced with increasing EC in the first experiment and was not affected, as well as the acidity and the antioxidant capacity, in the second experiment. Nutrient solution from 1.2 to 1.5 dS m-1 EC can be indicated to obtain higher yield without major losses in fruit quality in NFT hydroponic system.

A produção integrada de pêssego (PIP) teve seu marco inicial no Brasil em 1999. Este estudo analisou o nível tecnológico no qual encontram-se os produtores de pêssego, identificando a taxa de adoção dos sistemas de produção integrada (PI), buscando evidenciar os fatores determinantes de sua validação. Para isso, foi realizada a aplicação de questionário semi-estruturado a 20 produtores de pêssego, nos quais foram levantadas informações das unidades de produção relacionadas à sua caracterização e tecnologia de produção, no período de 2006 a 2007. Os principais fatores apontados como limitantes para a gestão da PIP foram: o pouco conhecimento sobre a norma da PIP; a restrita lista de agrotóxicos registrados para utilização pela cultura; e a falta de diferenciação e remuneração do pêssego produzido sob as normas da PI. Os pontos detectados como positivos foram: a identificação do aumento do interesse sobre a PIP por parte dos produtores, com destaque para a identificação dos benefícios ambientais e de proteção do produtor e a redução do uso de insumos externos (especialmente agrotóxicos) e de operações de manejo do solo.

The integrated production of peach (IPP) had its first milestone in Brazil in 1999. This study examined the technological level in which are producers of peach, identifying the rate of adoption of integrated production systems (IP), seeking to highlight the determinants of its validation. For this, a semi-structured questionnaire was performed with 20 peach producers, in which were raised information about the production units regarding its characterization and production technology, in the period from 2006 to 2007. The main factors identified as limiting for the management of IPP were: little knowledge about standard IPP, restricted list of pesticides registered for agriculture use, lack of differentiation and return on peach produced under the rules of IP. The points detected as positive were: identification of increased interest on MIP by producers, with emphasis on: identifying the environmental benefits and protection of the producer, reduction of external inputs (particularly pesticides) and soil management operations.

Foram estudadas alternativas para a redução da adstringência (destanização) e conservação de frutos de jambolão (Syzygium cumini, L.). Para isso, no primeiro experimento, os frutos foram colhidos no estádio meio-maduro, mantidos sob temperatura ambiente e submetidos aos seguintes tratamentos: controle (atmosfera normal), 98kPa CO2, 20kPa CO2, 98kPa N2, etileno (100ppm), 1-MCP (1ppm) seguido de etileno (100ppm) e 3,85mL de etanol absoluto L-1. Foram avaliados os teores de acetaldeído e de taninos solúveis, a firmeza e a adstringência dos frutos. No segundo experimento, os frutos foram colhidos no estádio maduro e armazenados em atmosfera modificada passiva, sob temperatura ambiente (AMPA, 23±1°C) e atmosfera modificada passiva refrigerada (AMPR, 4±1°C), pelo período de cinco, 10 e 15 dias. Frutos provenientes dos tratamentos com N2, etileno e etanol apresentaram os melhores resultados quanto à destanização, com aumento nos teores de acetaldeído e diminuição dos taninos solúveis e da adstringência; entretanto, os tratamentos com etileno e etanol causaram amolecimento excessivo nos frutos. O armazenamento em AMPR conservou melhor a coloração roxo-azulada dos frutos e, além de prevenir a incidência de fungos, auxiliou na manutenção dos teores de fenóis totais e de ácido ascórbico e na atividade antioxidante dos frutos.

Alternative methods were investigated for the reduction of astringency (detannization) and conservation of Jambolan fruit (Syzygium cumini, L.). In the first experiment, fruits were harvested at an intermediate ripening stage, maintained at room temperature and subjected to the following treatments: control (normal atmosphere), 98kPa CO2, 20kPa CO2, 98kPa N2, ethylene (100ppm), 1-MCP (1ppm) followed by treatment with ethylene (100ppm) and 3,85mL absolute ethanol L-1. Acetaldehyde, soluble tannin, fruit firmness and astringency were evaluated. In the second experiment, fruits were harvested ripe and stored under passive modified atmosphere at room temperature (PMART, 23±1°C) and passive modified atmosphere under cold storage (PMACS, 4±1°C) for 5, 10 and 15 days. Fruits treated with N2, ethylene and ethanol showed the best detannization results, with increased acetaldehyde content, reduction of soluble tannins and astringency. However ethylene and ethanol treatments induced excessive softening of the fruit. Storage under PMAR kept the purple-blue color of fruits and, besides preventing fungal incidence, it aided the maintenance of the total phenolic content, ascorbic acid and antioxidant activity of fruits.