ABSTRACT This paper aimed to develop predictive models to determine total soluble solids, firmness, and ripening stages of ‘Pacovan’ bananas, using Vis-NIR spectroscopy and machine learning algorithms. A total of 384 bananas were divided into different days of storage (0, 3, 6, 9, 12, 15, 18, and 21 days) at two temperatures (25°C and 20°C). Bananas were subjected to spectral analysis using a spectrometer operating in spectral range of 350 – 2500 nm. Physicochemical parameters of quality, total soluble solids, and firmness were determined by reference analyses. Different machine learning algorithms were used to develop regression models and supervised classification. The best model for total soluble solids was the Random Forest with variable selection, showing an R2cv of 0.90 and RMSECV of 2.31. The best model for firmness was the Support Vector Machine with variable selection, showing an R2cv of 0.84 and RMSECV of 7.98. The best classification model for different ripening stages was the Multilayer Perceptron with variable selection, which achieved the precision of 74.22%. Therefore, Vis-NIR spectroscopy associated with machine learning algorithms is a promising tool for monitoring the quality and ripening stages of ‘Pacovan’ bananas.

Resumen Este estudio evaluó el efecto de los recubrimientos biodegradables de bajo costo, con formulaciones de almidón de papa, almidón de arroz, fécula de maíz y gelatina en la calidad postcosecha del mango variedad “Tommy Atkins”. El diseño utilizado fue completamente al azar, aleatorio, dispuesto en esquema factorial 7x6, con cuatro repeticiones por tratamiento. Los datos fueron sometidos a análisis de varianza, aplicándose el test Tukey al 5% de probabilidad. Los frutos fueron almacenados en condiciones ambientales (25 ± 3 ºC y 65 ± 5% HR), por 10 días, y analizados cada dos días. Las variables analizadas fueron: firmeza, pérdida de peso, sólidos solubles totales, acidez titulable total, relación sólidos solubles totales/acidez titulable, índice DA, análisis colorimétrico de piel y pulpa y ácido ascórbico. La aplicación de los recubrimientos biodegradables no aumentó la vida útil del mango variedad “Tommy Atkins”, con relación a los días de almacenamiento.

Abstract This study evaluates the effect of a low-cost biodegradable coating formulated with potato starch, rice starch, cassava starch, and gelatin on the postharvest quality of ‘Tommy Atkins’ mango. The experimental design was completely randomized, arranged in a 7x6 factorial scheme with four replications per treatment. The data were subjected to analysis of variance using the Tukey test at 5% probability. After coating, the fruits were stored under ambient conditions (25 ± 3 ºC and 65 ± 5% RH) for 10 days, with analysis every two days. The variables analyzed were: fruit firmness, weight loss, total soluble solids, total titratable acidity, total soluble solids/titratable acidity ratio, delta absorbance (DA) index, colorimetric analysis of the peel and pulp, and ascorbic acid content. The application of biodegradable coatings did not extend the shelf life of ‘Tommy Atkins’ mango during storage.

Resumo O estudo das causas de perdas na pós-colheita de frutas é importante para evitar a redução da qualidade e do quantitativo destinado ao consumidor, decorrentes, por exemplo, da influência de impactos frequentes devido às vibrações durante o transporte. Neste sentido, objetivou-se com este estudo avaliar a qualidade de mangas ‘Palmer’ no armazenamento, após serem submetidas a diferentes esforços simulados de impacto decorrente do transporte rodoviário. A partir da análise do perfil das frequências geradas no transporte rodoviário de frutas, determinado na parte traseira de um caminhão, houve a simulação da vibração e a avaliação da qualidade de mangas ‘Palmer’ armazenadas após o estresse vibratório, em relação à: perda de massa, índice de diferença de absorbância (índice DA), índice de escurecimento (IE) da casca e da polpa, firmeza da polpa, teor de sólidos solúveis e acidez titulável. Ao final do desenvolvimento da máquina, foi capaz de simular frequências específicas de vibração de forma satisfatória. O estresse por impacto durante o transporte simulado acelerou a perda de massa, a diminuição da firmeza da polpa e o escurecimento da casca de mangas ‘Palmer’.

Abstract Studying the causes of postharvest fruit loss is important to avoid reduction of quality and quantity for the consumer due, for example, to the influence of frequent impacts from vibrations during transportation. In this sense, this study evaluates the storage quality of ‘Palmer’ mangoes after being subjected to different simulated road transport vibrations. Vibration was simulated from the analysis of the profile of the frequencies generated in road transport of fruit, determined in a tractor trailer. ‘Palmer’ mangoes stored after vibration stress wereevaluated for: mass loss, absorbance difference index (IAD), peel and pulp browning index (BI), pulp firmness, soluble solids content, and titratable acidity. The development of a vibration machine made it possible to satisfactorily simulate specific vibration frequencies. Vibration stress during simulated transport led to accelerated weight loss, decreased pulp firmness, and peel browning in ‘Palmer’ mangoes.

ABSTRACT Knowledge regarding the static pressure drop in granular layers is of fundamental importance in the development of efficient drying and aeration projects of agricultural products. Thus, the objective of this study was to evaluate the effects of impurity contents on the static pressure drop in different bed depth of castor bean grains, as well as modify the mathematical models per the obtained experimental data and select the model that best represents this phenomenon. First, impurities in castor bean grains of the Guarani variety were eliminated and 6% of the moisture content (dry basis) was retained. The coarse impurity contents were obtained with 2%, 4%, and 6% of mass addition. The pressure drop in different bed depth of clean and impure castor bean grains were determined using an experimental determination equipment of pressure drop in bed depth with an airflow rate ranging 0.2 - 1.0 m3 s−1 m−2. The pressure drop linearly increases with an increase in the depth of the grain layer, and the increase in the airflow rate leads to an increased pressure drop in the castor bean grains layer. The impurity contents increase causes a reduction in pressure drop. The models that best represent castor beans grains pressure drop experimental data, without and with impurities, are Hukill & Ives (1955) and Nimkar & Chattopadhyay (2002), respectively.

Resumo Um grande desafio da cadeia produtiva da manga é a manutenção da qualidade pós-colheita desta fruta para exportação com o foco na segurança de alimentos. Este trabalho avaliou o efeito do tratamento hidrotérmico associado ao etanol sobre a qualidade da manga. Realizaram-se dois testes, e em ambos se utilizaram mangas ‘Tommy Atkins’. No primeiro, o tratamento térmico consistiu na imersão dos frutos em banho a 46,1°C/75 minutos, com concentrações de etanol 0, 5, 10 e 20% v/v, resfriamento em banho (21,1°C/30 minutos) e armazenados (25°C). No segundo, os frutos foram submetidos aos banhos, porém utilizaram-se concentrações de etanol a 0; 3; 5 e 7% v/v e armazenamento em 25°C e 10 ºC. Realizaram-se análises físico-químicas, fitopatológicas e porcentagem de podridão das mangas. Mangas tratadas com mais de 10% de etanol (armazenamento a 25°C), ou aquelas tratadas a concentrações de etanol inferiores a 7% (armazenados a 10ºC) não apresentaram boa aparência externa. Concluiu-se que o etanol, nas concentrações de 3; 5 e 7% v/v, associado à hidrotermia, não afetou os parâmetros de qualidade dos frutos armazenados a 25ºC, porém esses tratamentos diminuíram a vida de prateleira das mangas, uma vez que esses frutos amadureceram mais rápido, não sendo recomendados para tratamento das mangas para exportação.

Abstract One of the great challenges of the mango production chain is the maintenance of post-harvest quality of this fruit for export with a focus on food safety. This study evaluated the effect of the hydrothermal treatment associated to ethanol on mango’s quality. Two tests were performed, in both were used ‘Tommy Atkins’ mangoes. In the first one, the heat treatment consisted of immersing the fruits in a bath at 46.1 °C / 75 minutes with ethanol concentrations of 0, 5, 10 and 20% v / v, then a cooling bath at 21.1 °C / 30 minutes and stored at 25 °C. In the second, fruits were submitted to the baths, but with ethanol concentrations of 0, 3, 5 and 7% v/v, and stored at 25°C and 10°C. Physical-chemical and phytopathological analysis and percentage of mango rottenness were evaluated. Mangoes treated with more than 10% ethanol (stored at 25°C), or those treated at ethanol concentrations below 7% (stored at 10°C) did not show good external appearance. It was concluded that ethanol at the concentrations of 3, 5 and 7% v/v associated to hydrothermal treatment did not affect the quality parameters of the fruits stored at 25ºC, but these treatments decreased the mangoes shelf life, since these fruits matured faster and are not recommended for exportation.

RESUMO Em frutos climatéricos, como é o caso da manga, as perdas vão da colheita ao consumo. Tendo como controle a refrigeração e a modificação da atmosfera passivamente, com emprego de revestimentos comestíveis e biodegradáveis ou o acondicionamento em filmes plásticos. Objetivou-se avaliar a influência da cera de carnaúba e embalagem de filme plástico Xtend, utilizando ou não refrigeração na conservação pós-colheita de manga ‘Tommy Atkins’. Os frutos foram revestidos com solução de cera de carnaúba e/ou acondicionados nas embalagens Xtend e armazenados nas temperaturas de 25 ± 3 ºC e 12 ± 1 ºC, por 21 dias. A cada sete dias foram realizadas avaliações quanto à perda de massa, firmeza do fruto, sólidos solúveis totais, acidez total titulável e vitamina C dos frutos e concentração de CO2 nas embalagens. Verificou-se que o armazenamento refrigerado retardou a velocidade das reações de degradação, auxiliando na conservação de mangas ‘Tommy Atkins’. O revestimento dos frutos com cera de carnaúba e embalagem Xtend, sob refrigeração, possibilitou o seu armazenamento por 21 dias a 12 ± 1 ºC, reduzindo a concentração de CO2, a perda de massa e a diminuição da acidez dos frutos e preservando a firmeza.

ABSTRACT For climacteric fruits, such as mango, losses have been reported from harvest to fruit consumption. Thus, controlled refrigeration and passive modified atmosphere have been used in combination with edible and biodegradable coatings or plastic packaging to minimise these losses. The present study aimed to evaluate the influence of carnauba wax and Xtend plastic packaging film, with and without refrigerated storage, on the post-harvest preservation of 'Tommy Atkins' mangoes. The fruits were coated with carnauba wax and/or wrapped in Xtend bags and then stored at 12 ± 1 and 25 ± 3 °C for 21 days. The weight loss, fruit firmness, total soluble solids, titratable acidity, vitamin C content, and the CO2 concentration inside the package were determined at 7-day intervals. Cold storage was observed to slow down the rate of degradation and to reduce adverse degradation reactions. By coating the fruits with carnauba wax, packaging them with Xtend plastic and keeping them under refrigeration, it was possible to store the mangoes at 12 ± 1 °C for 21 days. In this way, the CO2 concentration was reduced, mass loss and acidity were decreased, and the fruit firmness was preserved.

Resumen Este estudio evaluó la conservación post-cosecha de guayabas "Paluma" recubiertas con almidón de yuca y pectina. Las muestras de frutos seleccionadas y desinfectadas, fueron recubiertas con almidón de yuca o pectina a concentraciones de 0 (control), 2, 4 y 6%. Los frutos se almacenaron a 25 ± 1,0 ° C durante 12 días. Cada tres días se realizaron evaluaciones de pérdida de masa, longitud, diámetro, color de piel y pulpa, firmeza de pulpa, sólidos solubles totales, pH y contenido de vitamina C. El experimento fue completamente al azar en un diseño factorial 4 x 5 con cuatro concentraciones de las soluciones y cinco periodos de almacenamiento con tres repeticiones. Los resultados mostraron que los revestimientos a base de almidón de yuca y pectina pueden ser una alternativa para mantener la calidad post-cosecha de las guayabas "Paluma". Las concentraciones de 4 y 6% de ambos tipos de revestimiento proporcionaron buenos resultados con respecto a la retención de algunos atributos. El almidón de yuca mantuvo las frutas más brillantes en comparación con las frutas cubiertas con pectina.

Abstract This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperature (25 ± 1.0°C) for 12 days. Every three days, evaluations of mass loss, length, diameter, color of peel and pulp, pulp firmness, total soluble solids, pH and vitamin C content were held. The experiment was completely randomized in a 4 x 5 factorial design with four concentrations of the solutions and five storage periods with three replications. The results showed that cassava starch and pectin-based coatings can be an alternative for maintaining the post-harvest quality of "Paluma" guavas. Concentrations of 4 and 6% of both types of coating provided good results regarding the retention of some attributes. The cassava starch kept the fruits brighter compared to fruits coated with pectin.

Brazil is one of the largest producers of mangoes, and the São Francisco Valley accounts for about 87 % of Brazilian exports of this product to the European market. This study aimed to characterize the mechanical behavior of the fruits according to the maturation stages, in order to prevent physical damage caused by improper handling of the fruit during harvest, storage, processing and transportation. The compression tests were performed on the mango cultivars (Mangifera indica L.) Keitt and Tommy Atkins at different maturation stages in order to characterize the internal elastic modulus and determine the maximum stress until rupture of the sleeve. The fruits showed a decrease in mechanical properties correlated with the increase of maturation stage, for both cutivars. The Tommy Atkins variety showed better mechanical properties probably related to a higher concentration of fibers in the pulp which yields better mechanical stabilization.

O Brasil é um dos maiores produtores de manga e o Vale do São Francisco corresponde por cerca de 87% das exportações brasileiras deste produto para o mercado europeu. O objetivo deste estudo foi caracterizar o comportamento mecânico dos frutos de acordo com os estádios de maturação, a fim de evitar danos físicos causados pelo manejo inadequado do fruto durante a colheita, armazenamento, processamento e transporte. Os testes de compressão foram realizados nas cultivares de manga (Mangifera indica L.) Keitt e Tommy Atkins em diferentes estádios de maturação para caracterizar o módulo elástico interno e determinar o estresse máximo até a ruptura da manga. Os frutos mostraram diminuição das propriedades mecânicas correlacionadas com o aumento do estádio de maturação, para ambos os cultivares. A variedade Tommy Atkins mostrou melhores propriedades mecânicas, provavelmente relacionadas a uma maior concentração de fibras na polpa, o que resulta em melhor estabilização mecânica.

Among the technologies to reduce losses in post-harvest, the biofilm has function to coat the fruit prevented the gas exchange between the fruit and the environment. The cassava starch is a polysaccharide biofilm with the main benefits: increased efficiency and resistance and low cost. This study aimed to evaluate the effects of cassava starch, as biofilm, applied in papaya (Carica papaya L.) variety 'Formosa' Thainung1 obtained in the 2nd ripeness, comparing two concentrations, 2% and 4%, during 12 days, and stored at 10 ± 2 ° C. The statistical study was Entirely Randomized Design - DIC (3 x 5). Biofilm preserved the total soluble solids content, titratable acidity, promoted maturity index vitamin C, reduced mass loss, diameter, thickness and firmness of the fruit and the pulp. It is concluded that 2% of cassava starch biofilms increased the fruit shelf-life, and provided the highest quality.

De entre as tecnologias para reduzir as perdas da pós-colheita, o biofilme tem função de revestir o fruto impedindo as trocas gasosas entre o fruto e o ambiente. A fécula de mandioca é um biofilme de polissacárido tendo como principais vantagens o aumento da eficiência, resistência e baixo custo. O objetivo deste trabalho foi avaliar os efeitos da fécula de mandioca, como biofilme, aplicada em mamão (Carica papaya L.) da variedade ‘Formosa’ Thainung1, no 2º estado de maturação, tendo sido comparadas duas concentrações de 2% e 4%, durante o período de 12 dias, e armazenadas à temperatura de 10±2ºC. O estudo estatístico foi Delineamento Inteiramente Casualizado- DIC (3 x 5). O biofilme manteve o teor de sólidos solúveis totais, acidez titulável, promoveu o aumento do índice de maturação e de vitamina C, além de reduzir a perda de massa, diâmetro, espessura, firmeza da fruta e polpa. Conclui-se que o biofilme de fécula de mandioca a 2% aumentou o tempo de vida útil do fruto e proporcionou maior controlo da qualidade.

Resumo O objetivo deste trabalho foi identificar a melhor temperatura de desidratação para a produção de farinha de acerola de alta qualidade de consumo e estabilidade de parâmetros físico-químicos durante a conservação. Frutos de acerola ‘Flor Branca’ foram colhidos no estádio de maturação maduro em um pomar comercial do Vale do São Francisco, Petrolina, PE. Frutos com ou sem sementes foram sanitizados e desidratados nas temperaturas de 60 °C, 70 °C e 80 °C em estufa de circulação de ar forçado e, em seguida, foram triturados para a obtenção da farinha, a qual foi armazenada em temperatura ambiente em embalagens de polietileno herméticas. A polpa dos frutos foi utilizada para a determinação do pH, sólidos solúveis (SS), acidez titulável (AT), ácido ascórbico (AA) e umidade. A farinha de acerola foi avaliada a cada 15 dias, por um período de 75 dias, quanto ao pH, SS, AT, AA e cor. Para todas as temperaturas de desidratação, os valores de pH e SS foram semelhantes, variando entre 3,5-4,2 e 6,3-11,7, respectivamente. Os SS apresentaram menor variação ao final do armazenamento. A AT aumentou em todas as amostras variando de 5% a 10%. As perdas de ácido ascórbico foram de 76,2% e 80%, 23,9% e 55%, ou 37,9% e 65% para as farinhas com e sem sementes desidratadas a 60 °C, 70 °C e 80 °C, respectivamente. De acordo com os resultados obtidos, a melhor temperatura de desidratação é 70 °C, pois resultou em farinha com alta qualidade de consumo e estabilidade de parâmetros físico-químicos durante 75 dias de conservação.

Abstract The objective of this work was to identify the best dehydration temperature for the production of high quality acerola flour and to provide stability of the physicochemical parameters during storage. ‘Flor Branca’ acerolas were harvested at the red ripe stage in a commercial orchard in the São Francisco Valley, Petrolina, PE, Brazil. Fruits with or without seeds were dried at 60, 70 and 80°C in a forced air circulating oven. The dried fruits were then ground to obtain the flour, which was stored at room temperature in hermetically sealed polyethylene bags. The fresh fruit pulp was evaluated for its pH value, soluble solids (SS), titratable acidity (TA), ascorbic acid (AA) and moisture contents. The acerola flour was analysed every 15 days for 75 days for pH, SS, AT, AA and colour. For all the drying temperatures, the pH and SS showed similar levels, ranging from 3.5 to 4.2 and 6.3 to 11.7, respectively. The TA increased during storage for all the drying temperatures, ranging from 5 to 10%. The AA losses were 76.2 and 80%, 23.9 and 55%, and 37.9 and 65% for flours obtained from fruits with and without seeds, dehydrated at 60, 70 and 80°C, respectively. According to the results, the best drying temperature was 70°C, which resulted in high flour quality and physicochemical stability during the 75 days of storage.

Resumo Objetivou-se com este trabalho avaliar as características físico-químicas e microbiológicas de polpas de frutas congeladas comercializadas em Petrolina (PE) e Juazeiro (BA). Para tanto, foram analisados sete sabores de quatro marcas de polpas de frutas (A, B, C e D) quanto ao número total de bolores e leveduras, coliformes totais e termotolerantes a 45 °C (fecais), pH, sólidos solúveis e cor. Os resultados obtidos para um mesmo sabor, das diferentes marcas, de quatro repetições, foram submetidos à análise de variância e comparação de médias pelo teste de Tukey, a 5% de significância. Os resultados de cada amostra foram comparados, individualmente, aos valores determinados pela legislação brasileira para cada sabor de polpa de fruta. Todas as marcas apresentaram características de sólidos solúveis e cor condizentes com a legislação, com pequenas variações entre marcas, a depender do sabor. A marca C apresentou amostras com valores elevados de bolores e leveduras em todos os sabores. Observou-se, ainda, valores de pH diferentes do estabelecido pela legislação nas polpas de manga e caju. Também foram detectados coliformes termotolerantes em polpas da marca C. Concluiu-se que 61,75% das polpas da marca C, 14,29% das polpas da marca A e 14,29% das polpas da marca D apresentaram-se impróprias para o consumo. Constatou-se também a necessidade de se estabelecerem, na legislação, padrões físico-químicos para polpas de abacaxi e tamarindo.

Summary This study aimed to evaluate some physical, chemical and microbiological characteristics of frozen fruit pulps marketed in Petrolina (PE/Brazil) and Juazeiro (BA/Brazil). For this purpose seven flavours of four brands (A, B, C and D) of frozen fruit pulps were evaluated for the total number of moulds and yeasts, total coliforms and coliforms heat tolerant at 45 °C (faecal), pH, soluble solids and colour. The results obtained for the same flavour of different brands, with four repetitions, were submitted to an analysis of variance and the means compared using Tukey´s test (5% significance). Furthermore, the results were evaluated based on the Brazilian legislation for each type of fruit pulp. All the brands showed colours and total soluble solids which conformed with the legislation, with minor variations between brands depending on the flavour. The samples of brand C presented high levels of moulds and yeasts for all flavours and pH values different from those established by the Brazilian legislation for mango and cashew pulps. Faecal coliforms were also detected in the brand C pulps. It was concluded that 61.75% of brand C, 14.29% of brand A and 14.29% of brand D frozen fruit pulps were unfit for consumption. The need to establish physical and chemical standards for pineapple and tamarind pulps was also shown.

El Sitophilus zeamais es considerado la plaga más importante del maíz (Zea mays L.), almacenado en regiones tropicales y subtropicales. Con el objetivo minimizar los efectos indeseables de los insecticidas químicos sintéticos, el control de esa plaga con extractos vegetales viene convirtiéndose en una opción promisoria de bajo costo y segura para los aplicadores y consumidores. Fueron evaluadas en laboratorio la repelencia, atractividad y mortalidad del Sitophilus zeamais en granos de maíz tratados con polvos y extractos hidro alcohólico de Piper nigrum L. y Annona squamosa L. Para el estudio del polvo de los extractos de las plantas referidas anteriormente sobre la atractividad y la repelencia de los insectos adultos, fue utilizada una arena con cinco cajas dispuestas diagonalmente, siendo la central conectada a las demás. En dos de los recipientes fueron colocadas muestras de maíz tratadas con el extracto en polvo y, en los dos otros recipientes el maíz no tratado y, en el recipiente central de la arena, 30 insectos no sexuados. Los extractos hidroalcohólico fueron obtenidos a partir del polvo de las semillas de esas especies, en percolador, con solvente alcohol etílico (70% v/v), los cuales fueron llevados a los insectos en la forma de vapor. El delineamiento experimental usado fue el completamente aleatorio con los tratamientos dispuesto en esquema factorial, en que los factores cuantitativos fueron revelados por la regresión en el análisis de la varianza. El porcentaje de repelencia fue del 86,75% con el polvo del extracto de Annona squamosa y del 79,25% con el Piper nigrum. Mortalidad del 100% fue lograda con el extracto de Annona squamosa y dosis de 5 mL y, 98% con el extracto de Piper nigrum en la dosis de 14 mL, indicando la influencia de la dosis y del extracto sobre la mortalidad del Sitophilus zeamais adulto.

The Sitophiluszeamais is considered the most important pest of maize (Zea mays L), stored in tropical and subtropical regions. To minimize the undesirable effects of synthetic chemical insecticides, the control of this pest with vegetal extracts has been turning into a promising safe and inexpensive alternative for applicators and consumers. Repellency, attractiveness and mortality of Sitophiluszeamais in maize grains treated with powders and hydroalcoholic extracts of Piper nigrum L. and Annonasquamosa L were laboratory tests. To study the dust of the plant extracts mentioned earlier about the attractiveness and repellency of adult insects, we used an arena with five boxes arranged diagonally, with the central interconnected to the others. Corn samples treated with the extract powder were placed in two containers, in the other two untreated corn containers were placed, and 30 unsexed insects were placed in the central arena container. The hydro alcoholic extracts were obtained from the seed powder of these species, in percolator, with ethyl alcohol (70% v/v), and these extracts were taken to the insects in vapor form. The experimental design was completely randomized with treatments arranged in a factorial design, in which the quantitative factors were analyzed by regression analysis of variance. The repellency percentage was 86.75% with the extract powder of Annonasquamosa and 79.25% with the Pipernigrum. 100% mortality was obtained with the extract of Annonasquamosa (5 mL dose) and 98% with Pipernigrum extract at a dose of 14 mL, indicating the influence of the dose and the extract on the mortality of adult Sitophiluszeamais.

Durante as operações de manuseio, podem ocorrer vários problemas que reduzem a qualidade das hortaliças. As injúrias mecânicas são a causa principal de perdas pós-colheita, para as abóboras, e podem ocorrer em qualquer ponto da cadeia de produção. Objetivou-se, com o presente trabalho, estudar o comportamento de frutos de abóbora, durante os estádios de maturação, nos valores da força máxima de compressão para deformações fixas, e determinar o módulo proporcional de deformidade desta hortaliça submetida a compressão, em posição de repouso. Os frutos foram colhidos aos 15, 30, 40, 50 e 60 dias após a fecundação e comprimidos uniaxicialmente, entre duas placas paralelas. A partir dos resultados obtidos, concluiu-se que tanto a força de compressão necessária, como o módulo proporcional de deformidade, aumentaram com a maturação, atingindo força máxima de 1.778 N e módulo de deformidade máxima de 164 MPa, após 30 dias. Após este período, tanto os valores da força máxima, quanto os valores do módulo, decresceram, chegando a 1.514,8 N de força máxima e módulo de 132,09 MPa, após 60 dias de maturação. Com o aumento do tempo de maturação, ocorreu aumento na rigidez dos frutos, com consequente aumento na carga máxima para atingir maiores deformações. O tempo ideal para colheita e transporte dos frutos da abóbora 'Jacarezinho' foi de 30 a 40 dias após a antese.

During handling operations, many problems that reduce the quality of vegetables may occur. Mechanical injuries are the leading cause of postharvest losses for the pumpkin, and can take place at any point of the production chain. This study aimed at evaluating the pumpkin fruits behavior, during their ripening stages, on the values of maximum compression force for fixed deformations, and determining the proportional deformability modulus of the fruits under compression at the repose position. Fruits were harvested at 15, 30, 40, 50 and 60 days after flowering and uniaxially compressed between two parallel plates. The results allowed to conclude that both the required compression force and the proportional deformability modulus increased during the maturation course, reaching a maximum force of 1,778 N and a maximum deformation modulus of 164 MPa, after 30 days. After this period, both the maximum force and the modulus values decreased, reaching 1,514.8 N of maximum force and a modulus of 132.09 MPa, after 60 days of ripening. Over the course of a longer maturation time, the fruit firmness increased, therefore requiring an increase in the maximum load to achieve greater deformation. The ideal period for harvest and transport of 'Jacarezinho' pumpkin fruits was set from 30 to 40 days after anthesis.

En este trabajo se caracteriza la respuesta mecánica del mango en función de los problemas encontrados durante las etapas de producción y comercialización. Problemas como daños físicos provocados por la manipulación inadecuada de la fruta, sea en el momento de la cosecha, almacenamiento, procesamiento o transporte. Los problemas señalados son característicos de la falta de información sobre el máximo esfuerzo que el fruto puede soportar sin que el mismo sufra daño interno o rotura externa que comprometa su comercialización. Fueron realizados ensayos de compresión en mangos (Mangifera Indica) de las variedades “Keitt” y “Tommy Atkins”, en la posición natural de reposo, lo que posibilitó la determinación del módulo de elasticidad y la fuerza máxima soportada en función de las fases 1, 2 y 3 de maduración. El módulo de elasticidad se reduce con el avance de la fase de maduración, obteniéndose valores para la variedad “Keitt” de 2,065 MPa, 1,734 MPa y 1,381 MPa para las fases de maduración 1, 2 y 3 respectivamente, y para la variedad “Tommy Atkins” de 1,698 MPa, 1, 657 MPa y 1,518 para las mismas fases de maduración. Las medidas de las fuerzas máximas, que antecede la rotura de la fruta, soportadas por la variedad “Tommy Atkins” fueron superiores a las soportadas por la “Keitt”. Este hecho está relacionado con la diferente organización estructural de estas dos variedades, en la que la variedad “Tommy Atkins” presenta un porciento de fibra superior a la variedad “Keitt”.

This work aims at to characterize the mechanical behavior of the mango fruits in function of the problems found during the stages of production and commercialization. Problems like physical damages are caused by the inadequate handing of the fruits during harvest, storage, processing or transport. These problems are caused by information deficit about the mechanical behavior of the fruits and the maximum strength necessary o start internal degradation or external damages, that it harms yours commercialization. Compression tests were carried out in the specimens of the mangos (Mangifera Indica) the variety “Keitt” and “Tommy Atkins”, in repose position, to determination of the elasticity modulus and maximum strength up to rupture as a function the maturation phases 1, 2 and 3. The elasticity modulus decreases with advancement of the maturation stage, reaching values for the “Keitt” variety of 2,065 MPa, 1,734 MPa and 1,381 MPa for the maturation stage 1,2 and 3 respectively. The “Tommy Atkins” variety reached an elasticity modulus of 1,698 MPa, 1,657 MPa e 1,518 MPa for the maturation stage 1,2 and 3, respectively. The maximum compressive strength, that causes rupture in the fruits, for the variety “Tommy Atkins” were higher than those for “Keitt”. This fact is associated with the different structural composition of the fruits, because the "Tommy Atkins" variety has a fiber content greater than the "Keitt" variety.

The aim of this study was to evaluate changes in physical and chemical laboratory of post-harvest quality of papaya 'Formosa' Tainung a subject to mechanical damage by impact, the different heights of falls and also evaluate the physical changes through compression test fruits stored at room temperature and stored refrigerated for a period of five days. Tests including mechanical damage (experiment I) and compression (experiment II) in papaya (Carica papaya L.) variety 'Formosa'. Fruits were evaluated for weight loss (%), soluble solids, acidity, pH, longitudinal and transverse length, average thickness of the pulp cavity diameter ovarian and firmness. The first experiment was conducted incompletely randomized design (CRD) in factorial 2 x 4 (storage time x drop height) and experiment II in a factorial 2 x 5(temperature x storage time). It could be concluded in the first trial that some physical and chemical characteristics of papaya 'Formosa' are changed to be damaged by impact, such as acid soluble and weight loss. The second experiment shows that the firmness of the fruits decreases with storage time, this decrease being at least refrigerated to ambient 10 °C and 90% RH.

O objetivo deste trabalho foi avaliar em laboratório alterações físicas e químicas da qualidade pós-colheita de frutos de mamão ‘Formosa’ submetidos a danos mecânicos por impacto, a diferentes alturas de quedas, e também avaliar as alterações físicas através de teste de compressão dos frutos armazenados a temperatura ambiente e armazenados refrigerados durante um período de cinco dias. Foram realizados ensaios de danos mecânicos (experimento I) e de compressão (experimento II) em mamões (Carica papaya L.) da variedade ‘Formosa’. Os frutos foram avaliados quanto à perda de massa fresca (%), sólidos solúveis, acidez titulável, pH, comprimento longitudinal e transversal, espessura média da polpa, diâmetro da cavidade ovariana e firmeza. O experimento I foi conduzido em delineamento inteiramente casualizado (DIC) em esquema fatorial 2 x 4 (tempo de armazenamento x altura de queda) e o experimento II em esquema fatorial 2 x 5 (temperaturas x tempo de armazenamento). Foi possível concluir no experimento I que algumas características físico-químicas do mamão ‘Formosa’ são alteradas ao sofrer danos por impacto, tais como ácidos solúveis e perda de massa. O experimento II mostra que as firmezas dos frutos diminuem com o tempo de armazenamento, sendo que a diminuição é menor em ambiente refrigerado com 10 °C e 90% de UR.