ABSTRACT. The objective of this work was to study the biomass production and chemical composition of the different parts of the cassava plant during the first and second vegetative cycles, with the aim of providing data that can contribute to the understanding of the response of cassava cultivars to different harvest ages. The experimental design consisted of randomized blocks in split plot scheme. Plots were represented by cultivars IAC 90 and IAC 118-95 and subplots by crop age (2, 4, 6, 8, 10, 12, 14, 16, and 18 months after planting). Our results showed that the ‘IAC 90’ allocated a higher proportion of assimilates to the leaves, stem and planted cutting than the ‘IAC 118-95’, which was more efficient in allocating dry matter to the storage roots. Storage roots showed an increase of more than 50% in starch content 14 months after planting. The cultivar IAC 118-95 is distinguished by the higher harvest index, allowing earlier harvesting, with possible valorisation of the leaves as industrial raw material. Variables showed different degrees of inter-relationships amongst themselves. Total plant fresh matter and dry matter yields were positively correlated with growth parameters and root starch for both cultivars. Harvest time and cultivar are key factors that should be considered to increase profits in the cassava agro-industrial chain. ABSTRACT cycles ages scheme 9 11895 118 95 118-9 2, 2 (2 4 6 8 10 12 16 1 planting . planting) 11895, , 118-95’ 50 index harvesting material interrelationships inter relationships themselves agroindustrial agro chain 1189 11 118- ( 5

Abstract BRS Boitatá and BRS Ocauçu cassava cultivars for the industry have high root and starch yields and high starch contents in first-cycle and second-cycle harvests, medium tolerance to the main diseases, adequate architecture for mechanized planting and stability in starch contents. firstcycle first cycle secondcycle second harvests diseases

Abstract Global mango production generates significant agricultural and industrial waste, including non-standard fruits and peels. Herein, flours obtained from the immature fruits of four mango cultivars (Haden, Keitt, Parwin, and Tommy Atkins) were characterized for their physicochemical properties with the goal of valorization as an ingredient in functional food products. Regardless of cultivar, the peel flours represented excellent sources of fiber, with notable calcium, magnesium, manganese, carotenoids, and antioxidant contents as well as high percentage of large particles and good water retention capacity. Pulp flours exhibit high starch content, light color, and fine granulometry. The mango cultivars strongly interfered with the differentiation of the mango peel and pulp flours. The results presented herein show that understanding the characteristics of flours obtained by processing different parts of the fruits of various cultivars can produce composite mango flours with different nutritional and technological properties, expanding their possible uses in food products and driving sustainable agricultural production in terms of efficient crop waste management. nonstandard non standard peels Herein Haden, Haden (Haden Keitt Parwin Atkins cultivar fiber calcium magnesium manganese carotenoids capacity content color granulometry management

ABSTRACT: The application of zinc fertilizers in the soil has been an agronomic practice to correct Zn deficiency in plants, aiming to increase productivity and/or nutritional quality. This study evaluated how zinc sulfate fertilization affects plant growth, yield performance and nutrient accumulation in the cassava ‘IAC 576-70’. The experimental design was in randomized blocks with eight replications. The treatments consisted of 0, 1.5, 3.0, 4.5 and 6.0 g p1-1 ZnSO4. Results showed improvement in yield with soil fertilization with ZnSO4, with the optimal dose of 2.5 g pl-1. The uptake of nutrients in plant parts is favored with lower doses of zinc fertilizer, with maximum points ranging from 0.8 to 3.2 g pl-1 for macronutrients and 1.6 to 3.6 g pl-1 for micronutrients. The Zn content in tuberous roots increases by more than 40% with fertilization up to 2.8 g pl-1 of fertilizer, which contributes to the nutritional value of roots. ABSTRACT plants andor or quality growth IAC 57670. 57670 576 70 . 576-70’ replications 0 15 1 5 1.5 30 3 3.0 45 4 4. 60 6 6. p11 p p1 p1- ZnSO4 ZnSO 25 2 2. pl1. pl1 pl 1. fertilizer 08 8 0. 32 3. pl- 16 36 micronutrients 40 28 5767 57 7 576-70 576-7 576-

RESUMO: A aplicação de fertilizantes com zinco no solo tem sido uma prática agronômica para corrigir a deficiência de Zn nas plantas, visando aumentar a produtividade e/ou a qualidade nutricional. O objetivo deste estudo foi avaliar como a fertilização com sulfato de zinco afeta o crescimento da planta, o desempenho produtivo e o acúmulo de nutrientes na mandioca ‘IAC 576-70’. O delineamento experimental foi em blocos casualizados com oito repetições. Os tratamentos consistiram de 0, 1,5, 3,0, 4,5 e 6,0 g p1-1 ZnSO4. Os resultados mostraram melhoria no rendimento com a fertilização via solo com ZnSO4, com a dose ótima em 2,5 g pl-1. A absorção de nutrientes nas partes da planta é favorecida com menores doses de fertilizante de zinco, com pontos de máximo variando de 0,8 a 3,2 g pl-1 para macro e 1,6 a 3,6 g pl-1 para micronutrientes. O conteúdo de Zn nas raízes tuberosas tem aumento superior a 40% com a fertilização até 2,8 g pl-1 de fertilizante, o que contribui para o valor nutricional da mandioca. RESUMO plantas eou ou IAC 57670. 57670 576 70 . 576-70’ repetições 0 15 1 5 1,5 30 3 3,0 45 4 4, 60 6 6, p11 p p1 p1- ZnSO4 ZnSO 25 2 2, pl1. pl1 pl 1. 08 8 32 3, pl- 16 1, 36 micronutrientes 40 28 5767 57 7 576-70 576-7 576-

Abstract Brazil is a major producer of bananas, being the world's fourth-largest producer. The fruit is a source of minerals and vitamins and, when green, has a high content of resistant starch. Among the possibilities of processing, green banana flour has gained prominence due to its physical, nutritional, and functional characteristics, which can be used for the making of different food products. However, the raw material and the processing steps can influence these characteristics. Thus, this study aimed to provide information ranging from the choice of raw material to the sensory acceptance of consumers. The present work discussed the influence of ripening on fruit characteristics, processing stages and flour characteristics as a result of the different used fruits part or cultivar/variety of banana, and the possibilities of products with good technological quality and sensory acceptance of products made with green bananas flours by Brazilian consumers. One of the main differences provided by the cultivar is the flour yield, which is higher in banana cultivars with lower moisture content and selected for frying. There is little information regarding the whole green banana flour, which could reduce waste and contribute nutritionally to preparations. New products having green banana flours as an ingredient show wide possibilities for a partial or total replacement to other flours, as well as good sensory acceptance, which has led to a growing interest in banana processing and its growing market. worlds world s fourthlargest fourth largest starch physical nutritional However Thus consumers cultivarvariety variety yield frying preparations market

Abstract The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties. glutenfree gluten free highprotein high study BRS Platina (GBPF Orapronóbis Ora pro nóbis OPNF. . (OPNF) from 25%. 25 25% 25%) characteristics contents WAI, , (WAI) WSI, WSI (WSI) color starch content level darker Mg Fe ones properties (OPNF 2 (WAI (WSI

Resumo A constante necessidade de inovação nas indústrias alimentícias para atender às demandas dos consumidores e o crescente mercado de produtos sem glúten e com alto teor proteico têm impulsionado os estudos de farinhas mistas. Neste estudo, frutos de banana 'BRS Platina' foram processados para obtenção de farinha integral de banana verde (WGBF) e farinha de polpa de banana (GPBF), e folhas de ora-pro-nóbis foram processadas para obtenção de farinha (OPNF). As farinhas mistas foram preparadas pela mistura de farinhas de banana (WGBF ou GPBF) com níveis crescentes de OPNF (5 a 25%). As farinhas foram analisadas quanto a características físico-químicas, teores de minerais, índice de absorção de água (IAA), índice de solubilidade em água (ISA) e cor. O principal componente das farinhas de banana foi o amido, com maior teor na GBPF. A WGBF apresentou maior teor de minerais, com o potássio em maior quantidade. A farinha de ora-pro-nóbis apresentou altos teores proteico e mineral. Independentemente do tipo de farinha de banana, as farinhas mistas mostraram-se mais escuras, tiveram maior absorção de água e aumentos consideráveis de Mg, Fe e Zn. Misturas de farinhas de banana e farinha de folha de ora-pro-nóbis podem ser uma combinação viável para a formulação de diversos produtos alimentícios, devido às suas propriedades nutricionais e tecnológicas. estudo BRS Platina GPBF, GPBF , (GPBF) orapronóbis ora pro nóbis OPNF. . (OPNF) 5 ( 25%. 25 25% 25%) físicoquímicas, físicoquímicas físico químicas, químicas físico-químicas minerais IAA, IAA (IAA) ISA (ISA cor amido GBPF quantidade mineral mostraramse mostraram se escuras Mg Zn alimentícios tecnológicas (GPBF (OPNF 2 (IAA

HIGHLIGHTS Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content. Chips from drying or frying process showed high resistant starch content.

Resumo O objetivo deste trabalho foi avaliar cultivares de bananeira quanto aos seus rendimentos agronômicos e características de amido. O experimento foi realizado em blocos ao acaso, com arranjo fatorial de duas cultivares ('BRS Conquista' e 'BRS Platina') e dois ciclos da cultura, com três plantas por tratamento e cinco repetições. Avaliaram-se a produção e a qualidade do amido dos frutos. 'BRS Conquista' apresentou frutos menores; no entanto, mostrou maior massa comercial e produtividade do cacho do que 'BRS Platina'. Os amidos diferiram quanto às principais características físico-químicas, exceto quanto ao padrão de difração de raios X (tipo B) e teor de fósforo (0,0058–0,0060%). 'BRS Platina' destacou-se por seu maior teor de amido resistente (74,55%) que diferiu do amido isolado de 'BRS Conquista'. No entanto, o amido de 'BRS Conquista' apresentou as seguintes características: grânulos maiores (34,74 µm), com maior cristalinidade (33,64%); menor poder de inchamento e solubilidade (26,77 g g-1 e 19,21%, respectivamente); e maiores quebra de viscosidade, tendência à retrogradação e viscosidade final (67,06, 182,42 e 341,39 RVU, respectivamente). 'BRS Conquista' mostra características de produção favoráveis ao processamento para extração de amido. O maior teor de amido resistente de 'BRS Platina' pode justificar comercialmente sua menor produção agronômica. Os amidos das duas cultivares apresentam características desejáveis para aplicações industriais diversas.

Abstract The objective of this work was to evaluate the banana cultivars for their agronomic yield and starch characteristics. The experiment was carried out in a randomized complete block design, with a factorial arrangement of two cultivars ('BRS Conquista' and 'BRS Platina') and two crop cycles, with three plants per treatment, and five replicates. Fruit yield and starch quality were evaluated. 'BRS Conquista' showed smaller fruit; however, it had a greater marketable bunch weight and yield than 'BRS Platina'. Starches differed for the main physicochemical characteristics, except for X-ray diffraction pattern (B type) and phosphorus content (0.0058–0.0060%). 'BRS Platina' stood out for its higher content of resistant starch (74.55%) that differed from the starch isolated from 'BRS Conquista'. However, the starch of 'BRS Conquista' showed the following characteristics: larger granules (34.74 µm), with greater crystallinity (33.64%); less swelling power and solubility (26.77 g g-1 and 19.21%, respectively); and greater breakdown, setback and final viscosity (67.06, 182.42, and 341.39 RVU, respectively). 'BRS Conquista' shows favorable production characteristics for processing to obtain starch. The higher resistant starch content of 'BRS Platina' may commercially justify its lower agronomic yield. Starches of the two cultivars show desirable characteristics for different industrial applications.

ABSTRACT. Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased.

Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was assessed by response surface methodology. The results showed a significant effect of both the preheating temperature and heating time on the cold viscosity. The combination of the preheating temperature and starch concentration affected the crystallinity, enthalpy change, solubility, and final viscosity. Modification by spray-drying resulted in a decrease in the crystalline regions, and enthalpy change, as well as an increase in the cold viscosity. The optimal conditions for obtaining partially gelatinized cassava starch with high cold viscosity and lower breakdown, desirable characteristics for commercial pregelatinized starch, are as follows: starch concentration of 25%, preheating temperature of 52 °C, and processing heating time of 10 min.

ABSTRACT Nineteen genotypes of bananas and plantains were analysed in order to differentiate the subgroups and/or groups of consumption or industrial use. Genotypes of banana and plantain from different genomic groups and in three ripening stages (2, 5 and 7) were studied in relation to physical and physicochemical characteristics, including bioactive compounds. Furthermore, with the obtained data analysed by multivariate statistical analyses (Principal Component Analysis) it was possible to relate all analysed characteristic profile of samples with the different genotype. The three ripening stages were differentiate by total soluble solids, titratable acidity, chrome (C*) and the carotenoids contents. ‘Ney Poovan’ contain high total soluble solid content and pulp-to-peel ratio, an interesting result for the promotion of this genotype for in natura consumption. ‘Ney Poovan’, ‘Ouro da Mata’, ‘Pelipita’ and ‘Tiparot’ are sources of antioxidant compounds. The genotypes ‘Pelipita’ and ‘Samurá B’ are promising for the industrial use, mainly for the processing of banana chips, for both green and ripe fruit.

O figo possui problemas quanto à sua conservação no período pós-colheita, visto que é fruta climatérica e de alta perecibilidade. Diante disto, o trabalho teve como objetivo avaliar o uso de cloreto de cálcio em pós-colheita, em frutos do cultivar de figueira ‘Roxo de Valinhos’. Foram utilizados frutos colhidos em pomar experimental da Universidade Estadual Paulista "Júlio de Mesquita Filho" (UNESP), localizada no município de Botucatu, estado de São Paulo, Brasil. Os frutos foram transportados para o departamento de Horticultura, onde receberam tratamento com 0, 1, 2 e 3% de CaCl2, pelo método de imersão. Posteriormente, foram armazenados em câmara fria (5± 1ºC e UR 80± 5%), embalados em bandejas de poliestireno expandido e envoltos por filme PVC. As variáveis avaliadas foram: firmeza, pH, sólidos solúveis, acidez titulável, índice de maturação e teor de açúcares totais, redutores e não redutores após 5, 10, 15 e 20 dias de armazenamento. Avaliou-se ainda a perda percentual de massa, em intervalos de 2 dias, até ao vigésimo dia de armazenamento. O uso de cloreto de cálcio em pós-colheita promoveu poucas alterações na qualidade dos frutos durante o armazenamento. Todas as características de qualidade dos frutos variaram em função do período de armazenamento, com exceção dos teores de açúcares totais e sólidos solúveis.

The fig fruits have problems with their post-harvest shelf-life, due to the fact that the fruit is climacteric and it has high perishability. Faced with this issue, this paper objective was to evaluate the use of calcium chloride in the post-harvest period of ‘Roxo de Valinhos’ fruits. The fruits were harvested from an experimental orchard and sent to the horticulture department, where they were treated with different concentrations of CaCl2 (0, 1, 2, and 3%), using the dipping method. The fruits were stored in cold chamber (5±1ºC and 80± 5% RH), packed with polystyrene trays and covered with PVC film. Evaluations were realized at 5, 10, 15 and 20 days after storage, when were observed the following characteristics: firmness, pH, total soluble solids, titratable acidity, maturation index and sugar content. The weight loss percentage was also evaluated every 2 days until the 20th day of storage. Calcium chloride applications on the post-harvest period of fig fruits promoted few changes in the fruit quality during the storage period. All the quality characteristics vary over the days of storage, except total sugar content and total soluble solids.

RESUMO: Este trabalho teve por objetivo avaliar os efeitos dos parâmetros de extrusão sobre as características físicas de misturas extrusadas de farinha de folhas de mandioca e amido. O delineamento central composto rotacional, com quatro variáveis independentes, e a metodologia de superfície de resposta foram utilizados para avaliar os resultados dos parâmetros de cor (L*, a*, b*), índice de absorção de água, índice de solubilidade em água e propriedades de pasta, de acordo com as variações da percentagem de farinha de folha (1,5 a 7,5%), da temperatura de extrusão (60 a 100ºC), da rotação da rosca (175-231rpm) e da umidade (20 a 30%). As condições do processo de extrusão afetaram a cor, os índices de absorção de água e solubilidade em água e as propriedades de pasta das misturas. As intermediárias testadas dos parâmetros variáveis levaram à obtenção de produtos extrusados com maior viscosidade fria e índice de absorção de água e de cor clara, qualidades desejáveis para produtos de preparação rápida.

ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain extruded products with higher cold viscosity and water absorption index and light color, desirable qualities for rapid preparation products.

RESUMO: O nitrogênio (N) é o segundo nutriente mais absorvido pela mandioquinha-salsa. No entanto, ainda existem dúvidas sobre a influência que esse nutriente pode exercer sobre o crescimento da planta e a qualidade das raízes de reserva. Assim, objetivou-se com este trabalho avaliar a influência da adubação nitrogenada no crescimento da planta e na qualidade físico-química e nutricional das raízes de mandioquinha-salsa. O experimento foi conduzido em um Latossolo Vermelho distrófico de textura arenosa, no delineamento experimental de blocos ao acaso, com quatro repetições. Os tratamentos foram constituídos pelas doses de 0, 50, 100 e 200kg ha-1 de N. O crescimento das partes vegetativas da planta de mandioquinha-salsa aumentou linearmente com a adubação nitrogenada, mas a massa média e a produtividade das raízes de reserva aumentaram até as doses estimadas de 121 e 148kg ha-1 de N, respectivamente. A adubação nitrogenada aumentou os teores de amido e de proteína das raízes e diminuiu os teores de açúcares totais, porém, sem influenciar a qualidade nutricional delas.

ABSTRACT: Nitrogen (N) is the second most absorbed nutrient by Arracacha. However, there are still doubts about the influence that this nutrient can have on plant growth and the quality of the storage roots. Thus, the aim of this research was to evaluate the influence of nitrogen fertilization on plant growth and physical-chemical and nutritional quality of storage roots of Arracacha. The experiment was conducted on an Oxisol of sandy texture, in a randomized complete block design, with four replications. The treatments consisted of rates of 0, 50, 100, and 200kg ha-1 N. Growth of vegetative parts of Arracacha increased linearly with nitrogen fertilization, but the storage root mean weight and the yield of storage roots increased up to estimated rates of 121 and 148kg ha-1 N, respectively. Nitrogen fertilization increased the starch and protein content of the storage roots and reduced the content of total sugar, but without affecting the nutritional quality of the same.

RESUMO: O objetivo deste trabalho foi avaliar a farinha de batata cultivar 'Ibituaçu' como matéria prima para o desenvolvimento de produtos extrusados. A farinha de batata foi processada em extrusor mono-rosca seguindo delineamento central composto rotacional para três fatores, sendo considerados como variáveis independentes a temperatura na 3ª zona, a umidade e a rotação da rosca. Os produtos obtidos foram caracterizados quanto ao índice de expansão (IE), volume específico (VE), índice de solubilidade em água (ISA), índice de absorção de água (IAA), dureza (D) e cor (L*, a* e b*). Os resultados mostraram efeito das variáveis independentes sobre as características físicas dos produtos. O IE dos produtos variou de 3,22 a 5,47, o VE de 2,08 e 11,23mL.g-1, o ISA de 32,88 a 63,72%, o IAA de 4,02 a 8,97 g gel.g-1, D de 7,54 a 29,85kgf, L* de 53,89 a 68,72, a* de 5,59 a 6,92, b* de 16,6 a 22,6. Nas condições de elevada temperatura, baixa umidade, e rotação da rosca intermediária são obtidos produtos extrusados com características físicas desejadas para produtos expandidos.

ABSTRACT: This study aimed to evaluate potato flour from 'Ibituaçú' cultivar as raw material for extrudates. Potato flour was processed in a single-screw extruder following central composite rotational design for three factors, being considered as independent parameters: temperature in the third zone, humidity and screw speed. The products obtained were characterized by expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), hardness (H), color (L*, a* and b*). Results showed an effect of the independent parameters on the extruded physical characteristics. The parameters varied from: 3.22 to 5.47 (EI); 2.08 to 11.23 mL g-1 (SV), 32.88 to 63.72% (WSI), 4.02 to 8.97 g gel g-1 (WAI), 7.54 to 29.85 kgf (H), 53.89 to 68.72 (L*), 5.59 to 6.92 (a*), 16.6 to 22.6 (b*). It was concluded that expanded products with desired physical characteristics are obtained at high temperature; low humidity and intermediate screw speed.