Effect of applications of 1-MCP and ethylene on the ripening and degreening process of banana fruits cv. Barranquillo

The banana cv. Barranquillo (Musa acuminata, AAA, 'Gros Michel') is a highly desired fruit because of its productive potential and organoleptic quality but various aspects of the ripening process are unknown. The objective of this research was to evaluate the effect of applications of 1-MCP and ethylene on the ripening and degreening process. Two experiments were carried out at room temperature with fruits harvested at commercial maturity. The first four treatments evaluated maturation: control, ethylene, 1-MCP, and 1-MCP + ethylene. In the second experiment, different concentrations of ethylene based on ethephon (0, 100, 500 and 1000 µL L-1) were evaluated. The fruits treated with 1-MCP decreased the ripening process, and 1-MCP was a good alternative for conserving the fruits; the ethylene had opposite results. The color index of the skin, weight loss, firmness, total soluble solids, and maturity ratio had changes associated with the presence of ethylene. In the second experiment, the ethylene applications between 100 and 500 µL L-1 sufficiently stimulated degreening but accelerated the ripening process.

El banano cv. Barranquillo (Musa acuminata, AAA, 'Gros Michel') es un fruto muy apetecido por su potencial productivo y calidad organoléptica, pero se desconocen varios aspectos del proceso de maduración. El objetivo de esta investigación fue evaluar el efecto de la aplicación de 1-MCP y etileno en la maduración y en el proceso de desverdizado. Se realizaron dos experimentos a temperatura ambiente y con frutos cosechados en madurez comercial; en el primero, se evaluaron cuatro tratamientos, para entender la regulación de la maduración, estos fueron: testigo, etileno, 1-MCP y 1-MCP+etileno. En el segundo experimento, se evaluaron diferentes concentraciones de etileno, a base de etefon (0, 100, 500 y 1000 µL L-1). Los frutos tratados con 1- MCP presentaron una disminución en el proceso de maduración, por tanto, el 1-MCP, se convierte en una buena alternativa de conservación, mientras que con etileno, el proceso fue opuesto. Se evidenció que el índice de color de la epidermis, la pérdida de peso, la firmeza, los sólidos solubles totales y la relación de madurez se consideran cambios asociados a la presencia de etileno. En el segundo experimento se encontró que, aplicaciones de etileno entre 100 y 500µL L-1, se consideran suficientes para estimular el desverdizado, pero aceleran el proceso de maduración.

Effects of Psidium guajava L. Leaf Powder and Aloe vera L. Gel on Shelf Life of Citrus sinensis L. Fruits

Postharvest loss of fruits is a critical problem due of rapid deterioration during handling, transportation and warehousing. Edible coating over fruits is utilised to boost their quality and shelf life. The effects of leaf extracts of Psidium guajava and Aloe vera gel on the elongation of the shelf life of orange fruits were evaluated. Orange fruits were treated with Guava leaf powder and A. vera gel to assess their effectiveness in extending their shelf life and quality in storage. Weight loss, firmness, post-harvest decay, marketability and shelf life of uncoated and coated samples were evaluated all through the period of this study. Fungi were also isolated from deteriorating samples. A. vera was able to preserve the orange samples for 21 days; P. guajava preserved them for 17 days while the untreated fruit samples stayed for 14 days. Three fungi viz: Botryodiplodia theobromae, Fusarium oxysporum and Rhizopus stolonifer were isolated from the decomposing orange fruits. The result shows that orange fruits coated with A. vera gel and guava leaf powder is effective in extending the shelf-life of orange fruits when compared to untreated fruit (control) in the following order: A. vera>P. guajava > control. The findings from this study indicate that plant extracts could be employed to prolong the shelf life and improve quality of orange fruits.

Systems biology applied to the study of papaya fruit ripening: the influence of ethylene / Biologia de sistemas aplicada ao estudo do amadurecimento de mamões: a influência do etileno

Fruit ripening is a biochemical process that results in flavor, odor, texture, and color suitable for human consumption, in addition to providing access to important nutrients. Although ripening promotes sensory and nutritional increases in fruits, there is also an increased susceptibility to physical damage, as is the case with papaya. These transformations occur due to changes in gene expression patterns at different stages of maturity, whose control and coordination result from the combined action of plant hormones, especially ethylene. As the action of this hormone in the regulation of gene expression is still elusive, this dissertation sought to address the global analysis of the transcriptome in an overview study of molecular processes involved in the ripening of ethylene-treated and non-treated papaya. Transcription factors related to ethylene synthesis and signaling had increased activity towards exogenous-ethylene treatment. Consequently, ethylene-induced enzymes had their coding genes differentially expressed, like genes related to the synthesis of carotenoids, linalool, and vitamins, which increase color, aroma, and antioxidant activity, respectively. Metabolic pathways related to the synthesis of sugars were suppressed while genes encoding the enzyme responsible for sucrose synthesis maintained a basal expression, showing that the accumulation of sugars occurs before the ripening process. The firmness of the peel and pulp of the fruits were strongly influenced by the treatment with ethylene and by the time of the experiment, suffering the action of numerous enzymes related to the degradation of the cell wall. The main enzyme responsible for softening the pulp was polygalacturonase, together with the activity of other pectinases and cellulases. In contrast to the need for the pre-climacteric action of pectate lyase and pectinesterase reported in other fleshy fruits, such as tomatoes and strawberries, papaya did not show a significant difference in their expression. The meta-analysis of several papaya ripening transcriptomes confirmed the expression profile observed in the previous RNA-seq, besides providing statistical enrichment to the biological narratives. Finally, the present study gathered a range of robust information on the gene regulation of the papaya ripening process, which opens possibilities for future approaches to transcriptomic analysis and validates the use of papaya as a model for such studies

O amadurecimento de frutos é um processo bioquímico que resulta em sabor, odor, textura e cor adequados para o consumo humano, além de propiciar o acesso a nutrientes importantes. Apesar do amadurecimento promover incrementos sensoriais e nutricionais nos frutos, ocorre também um aumento da suscetibilidade a danos físicos, como é o caso do mamão. Essas transformações ocorrem devido às alterações nos padrões de expressão gênica nos diferentes estádios de amadurecimento, cujo controle e coordenação decorrem da ação combinada de hormônios vegetais, principalmente do etileno. Como a ação deste hormônio na regulação da expressão gênica ainda é elusiva, a presente dissertação buscou abordar a análise global do transcriptoma em um amplo estudo dos processos moleculares envolvidos no amadurecimento de mamões tratados e não tratados com etileno. Os fatores de transcrição relacionados com a síntese e a sinalização do etileno tiveram sua atividade aumentada perante o tratamento exógeno com etileno. Consequentemente, as enzimas reguladas por esse hormônio tiveram seus genes de codificação expressos diferencialmente, como foi o caso de genes relacionados à síntese de carotenoides, linalool e vitaminas, que atuam no aumento da cor, aroma e atividade antioxidante, respectivamente. Vias metabólicas relacionadas com à síntese de açúcares foram reprimidas enquanto genes codificantes da enzima responsável pela síntese de sacarose mantiveram uma expressão basal, evidenciando que o acúmulo de açúcares ocorre antes do processo de amadurecimento. A firmeza da casca e da polpa dos frutos foram fortemente influenciadas pelo tratamento com etileno e pelo tempo de experimento, sofrendo ação de inúmeras enzimas relacionadas com a degradação da parede celular. A principal enzima responsável pelo amolecimento da polpa foi a poligalacturonase, em conjunto com a atividade de outras pectinases e celulases. Em contraste com a necessidade da ação pré-climatérica da pectato liase e da pectinesterase relatada em outras frutas carnosas, como tomates e morangos, o mamão não apresentou uma diferença significativa na expressão das mesmas. A meta-análise de diversos transcriptomas do amadurecimento do mamão reafirmaram o perfil de expressão observado no RNA-seq, além de prover enriquecimento estatístico às narrativas biológicas. Por fim, o presente estudo reuniu uma gama de informações robustas sobre a regulação gênica do processo de amadurecimento do mamão papaia, o que abrange a possibilidade para futuras abordagens de análise transcriptomica e valida o uso do mamão como modelo para tais estudos

Mapa de cadena de valor como una herramienta para la mejora de los procesos de cosecha y postcosecha en una empresa productora de piña / Value Stream Mapping as a tool for the improvement of harvest processes and postharvest in a pineapple production / Mapeamento do Fluxo de valor (VSM) - como ferramenta para a melhoria dos processos de colheita e pós-colheita numa empresa de produção de ananás

RESUMEN La metodología mapa de cadena de valor se ha convertido en una herramienta fundamental para los gerentes debido a su capacidad de diagnosticar procesos empresariales, donde se identifican las actividades que no agregan valor y se proponen alternativas de mejora basadas en distintas técnicas Lean Manufacturing. En el presente artículo, se aplica la herramienta mapa de cadena de valor en los procesos de cosecha y postcosecha de una empresa que se dedica al cultivo y comercialización de piña para el mercado nacional e internacional. Al final de la investigación se identifican desperdicios dentro del proceso como el exceso de manipulación, la falta de capacitación al personal y la ausencia de planes eficientes de mantenimiento de maquinaria. A partir de estas debilidades, se logra definir un plan de acción para la empresa, el cual es simulado utilizando el software Flexsim, donde se contrasta los escenarios "antes" y "después" de la operación con el fin de ilustrar a los gerentes, los beneficios potenciales de la implementación de las propuestas de mejora, en donde se logra establecer una reducción del tiempo de ciclo en aproximadamente un 19% lo que permite aumentar los volúmenes de producción y cumplir con la demanda del cliente final.

ABSTRACT The Value Stream Mapping methodology has become a fundamental tool for managers due to its ability to diagnose business processes, where activities that do not add value are identified and improvement alternatives based on different Lean Manufacturing techniques are proposed. In this article, the Value Stream Mapping tool is applied in the harvesting and postharvest processes of a company that is dedicated to the cultivation and sale of pineapple for the national and international market. At the end of the investigation, waste is identified within the process, such as excessive handling, lack of training for personnel and the absence of efficient machinery maintenance plans. From these weaknesses, it is possible to define an action plan for the company which is simulated using the Flexsim software, where the "before" and "after" scenarios of the operation are contrasted in order to illustrate to the managers, the potential benefits of the implementation of the improvement proposals, where it is possible to establish a reduction in cycle time by approximately 19%, which allows increasing production volumes and meeting the demand of the end customer.

RESUMO A metodologia do Mapeamento do Fluxo de Valor tornou-se uma ferramenta fundamental para os gestores devido a sua capacidade de diagnosticar processos de negócios, onde atividades que não agregam valor são identificadas e alternativas de melhoria são propostas com base em diferentes técnicas de Lean Manufacturing. Neste artigo, a ferramenta de Mapeamento do Fluxo de Valor é aplicada aos processos de colheita e pós-colheita de uma empresa dedicada ao cultivo e comercialização do abacaxi para o mercado nacional e internacional. Ao final da pesquisa, foram identificados resíduos dentro do processo, tais como manuseio excessivo, falta de treinamento de pessoal e a ausência de planos eficientes de manutenção de máquinas. A partir destes pontos fracos, é possível definir um plano de ação para a empresa, que é simulado utilizando o software FlexSim, que contrasta os cenários "antes" e "depois" da operação a fim de ilustrar aos gestores, os benefícios potenciais da implementação das melhorias propostas, onde é possível estabelecer uma redução no tempo de ciclo em aproximadamente 19%, o que permite aumentar os volumes de produção e atender a demanda do cliente final.

H2S is synthesized via CBS/CSE pathway and triggered by cold conditions during Agaricus bisporus storage

BACKGROUND: H2S is proved to be functioning as a signaling molecule in an array of physiological processes in the plant and animal kingdom. However, the H2S synthesis pathway and the responses to cold conditions remain unclear in postharvest mushroom. RESULTS: The biosynthesis of H2S in the Agaricus bisporus mushroom tissues exhibited an increasing tendency during postharvest storage and was significantly triggered by cold treatment. The cystathionine clyase (AbCSE) and cystathionine b-synthase (AbCBS) genes were cloned and proved responsible for H2S biosynthesis. Furthermore, transcriptional and posttranscriptional regulation of AbCSE and AbCBS were crucial for the enzyme activities and subsequent H2S levels. However, the AbMST was not involved in this process. Moreover, the AbCSE and AbCBS genes displayed low identity to the characterized genes, but typical catalytic domains, activity sites, subunit interface sites, and cofactor binding sites were conserved in the respective protein sequences, as revealed by molecular modeling and docking study. The potential transcription factors responsible for the H2S biosynthesis in cold conditions were also provided. CONCLUSIONS: The H2S biosynthetic pathway in postharvest mushroom was unique and distinct to that of other horticultural products.

Application methods of biostimulants affect the production and postharvest conservation of yellow melon

Worldwide, Brazil holds the fifth position in melon fruits exportation, further expanding its products to provide for the growing demand. This expansion is the result of the development and application of new technologies, including the management of the use of biostimulants. However, for melon crops, the information in the literature on the use of biostimulants remains limited to the effects of different doses on fruit quality at the time of harvest. Therefore, this study aimed to evaluate the influence of different methods of pre-harvest application of two biostimulants on the production and postharvest conservation of fruits of yellow melon cv. Iracema. The treatments consisted of a combination of three factors: two plant biostimulants (Crop Set® and Spray Dunger®), two application methods of the products (fertigation and spraying), and five times of postharvest storage (0, 14, 21, 28 and 35 days). An additional control treatment corresponded to plants without biostimulant application. The fruits were evaluated for production and physicochemical attributes: average mass, yield, flesh firmness, titratable acidity, soluble solids content, SSC/TA ratio, pH, total soluble sugars, and weight loss. Fertigation is the recommended application method of biostimulants for yellow melon due to its effect on the increase of average mass, yield, flesh firmness, soluble solids content, and total soluble sugars of the fruits in relation to the spraying method.

Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder

Abstract Variety and the method used for curing and drying affect the quality and marketability of processed turmeric (Curcuma domestica) powder. This study was conducted to determine the effects of Variety (Bonga51/71, HT3/2002, and Dame), Curing method (conventional curing (CCM) and improved curing (ICM)), and Drying method (open-air drying (OSD), solar tunnel dryer (STD), and greenhouse solar dryer (GSD)) on the quality attributes (moisture content, total ash, acid-insoluble ash, curcumin, oleoresin, essential oil, and color rating) of turmeric powder using a 3x2x3 factorial design. The results revealed that moisture content was reduced substantially to 7.67% and 6.5% for HT3/2002 variety cured with CCM and ICM but dried with STD, respectively; and to 6.67% and 6.42% for Dame variety cured/dried/ with ICM/GSD and CCM/STD, respectively. Dame variety cured with ICM and dried with GSD resulted in the lowest total ash (6.67%); but it gave the lowest acid-insoluble ash when cured with CCM and dried with OSD (0.993%) and GSD (0.997%). The highest curcumin retention (6.99%) and oleoresin yield (13.88%) were obtained from Bonga51/71 variety cured with CCM and dried with STD, and Dame variety cured with ICM and dried with OSD, respectively. On the other hand, the highest (6.52%) essential oil yield was obtained from Bonga51/71 variety cured with CCM and dried with OSD. In summary, OSD provides the lowest total and acid-insoluble ashes (pharmacognostic parameters of turmeric for different medicinal uses) and the highest oleoresin (contains color, pungency, and flavor constituents of turmeric) in CCM and ICM curing methods, respectively.

Quality of arabic coffee under different processing systems, drying methods and altitudes / Qualidade do café arábico sob diferentes sistemas de processamento, métodos de secagem e altitudes

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.

A qualidade do café é um dos requisitos mais importantes na comercialização do produto, sendo a etapa de pós-colheita determinante na produção de cafés de excelência. A região de Mutum, MG, Brasil, é predominantemente cafeeira, com elevado potencial de produção de cafés especiais. Em razão da importância social e econômica da cafeicultura para a região das Matas de Minas, pesquisas têm sido demandadas com o intuito de fornecer informações tecnológicas que proporcionem melhorias na qualidade e consequente na agregação do preço da saca de café. Dentre os diversos fatores que podem afetar a qualidade do café destacam-se o sistema de processamento, o método de secagem e a altitude. Assim, objetivou-se com a realização deste trabalho, avaliar a qualidade do café arábica em diferentes altitudes, submetido a diferentes sistemas de processamento e métodos de secagem. O trabalho foi conduzido na propriedade cabeceira do Imbiruçu, em um delineamento experimental de blocos casualizados, com os tratamentos dispostos em um esquema de parcelas sub-subdivididas (2 x 2 x 2), com quatro repetições, sendo nas parcelas, as duas altitudes (850 e 1050 m), nas subparcelas, os dois sistemas de processamento (seco (natural) e úmido (cereja descascada)) e nas subparcelas, dois métodos de secagem (cimento e terreiro suspenso, ambos cobertos). Foram realizadas análises sensoriais e de condutividade elétrica. Os frutos de cafeeiros localizados em altitudes de 1050 m possuem atributos sensoriais superiores aos de altitudes de 850 m. Os melhores resultados dos atributos sensoriais sabor e aroma do café foram obtidos no sistema de processamento via úmida quando comparado como sistema de processamento via seca (natural). A condutividade elétrica dos grãos de café obtidos no sistema de processamento via úmida foi menor que a obtida no sistema de processamento via seca (natural), o que confere melhor qualidade de bebida. Os métodos de secagem em terreiro suspenso e em terreiro de cimento, ambos com cobertura plástica e se tecnicamente conduzidos, não influenciam nas características sensoriais do café arábica.

Influence of storage temperatures and storage time of dry leaves on patchouli [Pogostemon cablin (Blanco) Benth. ] essential oil / Influência do tempo e temperaturas de armazenamento das folhas secas no óleo essencial de patchouli [Pogostemon cablin (Blanco) Benth. ]

Patchouli [Pogostemon cablin (Blanco) Benth.] is a plant of the family Lamiaceae, widely used as an essential oil in the cosmetics and perfumery industry. This study aimed to evaluate the influence of storage time and temperature of dry leaves on the patchouli essential oil content and chemical composition. The experiment was performed in a completely randomized design in a 6x2x2 factorial scheme, testing storage time (0, 1, 2, 4, 8, and 16 weeks) and temperature (28°C and 33°C) of dry leaves of two patchouli genotypes (POG-015 and POG-021). The variables essential oil content and chemical composition, and the identification of fungus during storage were evaluated. Results showed that the storage significantly influenced the essential oil content. Patchoulol was identified as the major compound in both genotypes, ranging from 55.05% to 68.77% (POG-15) and from 52.83% to 64.06% (POG-021). Based on the results of patchoulol, dry leaves of both genotypes (POG-015 and POG-021) can be stored for up to eight weeks at 28- 33°C without altering the essential oil quality.

Patchouli [Pogostemon cablin (Blanco) Benth.] é uma planta pertencente à família Lamiaceae, e seu óleo essencial é utilizado nas indústrias de perfumes e cosméticos. O objetivo do trabalho foi avaliar a influência do tempo e temperaturas de armazenamento das folhas secas no teor e na composição química do óleo essencial de patchouli. O delineamento experimental foi o inteiramente casualizado em esquema fatorial 6x2x2, testando tempo de armazenamento (0, 1, 2, 4, 8 e 16 semanas), temperatura de armazenamento (28°C e 33°C) de folhas secas de dois genótipos (POG-015 e POG-021) de patchouli. As variáveis avaliadas foram o teor e a composição química do óleo essencial e a identificação dos fungos que se desenvolveram durante o armazenamento. Os resultados mostraram que o armazenamento influenciou significativamente o teor de óleo essencial. Dos compostos identificados, o patchoulol foi o composto majoritário nos dois genótipos, variando de 55,05% a 68,77% (POG-15) e 52,83% a 64,06% (POG-021). Baseado no patchoulol, folhas secas dos genótipos (POG-015 e POG-021) de patchouli podem ser armazenadas por um período de até oito semanas em temperatura de 28 e 33°C, sem alterar a qualidade do óleo essencial.

Fruit quality of west indian cherry irrigated with saline waters under combinations of nitrogen/potassium fertilization / Qualidade de frutos de aceroleira irrigada com águas salinas sob combinações de adubação nitrogenada / potássica

West Indian cherry stands out among the fruits cultivated for the pharmacological and alimentary importance, but its quality can be affected by irrigation water salinity and fertilization management. In this context, this study aimed to evaluate the effect of irrigation water of different salinities and combinations of nitrogen and potassium fertilization on the physical and physico-chemical quality of bioactive compounds in West Indian cherry fruits. The experiment was carried out in the field, using lysimeters of 60 L, in the Experimental Area of the Centro de Ciências e Tecnologia Agroalimentar (CCTA) of Universidade Federal de Campina Grande (UFCG), Pombal, PB, in a randomized block design, with treatments arranged in a 5 x 4 factorial scheme, referring to five irrigation water salinities (ECw): 0.3, 1.3, 2.3, 3.3 and 4.3 dS m-1 and four combinations (C) of doses of nitrogen (N) and potassium (K2O): C1 = 70% N + 50% K2O; C2 = 100% N + 75% K2O; C3 = 130% N + 100% K2O and C4 = 160% N + 125% K2O, of the recommended dose for West Indiancherry, with three replicates and one plant per plot consisting of a lysimeter. The cv. Flor Branca grafted on cv. Junco was used in the study. The increase in salinity of irrigation water reduced the size, weight and vitamin C content of the fruits, but, the combinations of N and K fertilization did not affect fruit shape and the content of anthocyanin, carotenoids, pH, titratable acidity, total soluble solids and fruit flavor. Fertilization combinations consisting of C1 and C2 treatments promoted the largest fruit size under irrigation with ECw of up to 1.3 dS m-1 and greater mass accumulation. Fertilization doses above C2 combinations negatively affected fruit quality.

A aceroleira se destaca entre as fruteiras cultivadas pela importância farmacológica e alimentícia de seus frutos, porém sua qualidade pode ser afetada pela salinidade da água de irrigação e o manejo da adubação. Neste sentido, objetivou-se com o trabalho estudar o efeito de diferentes salinidades da água de irrigação e de combinações de adubação nitrogenada e potássica sobre a qualidade física, físico-química e de compostos bioativos em frutos de aceroleira. O experimento foi conduzido em campo, usando lisímetros de 60 L, na Área Experimental do Centro de Ciências e Tecnologia Agroalimentar (CCTA) da Universidade Federal de Campina Grande (UFCG), Pombal, PB, em delineamento de blocos ao acaso e esquema fatorial 5 x 4, referentes a cinco níveis de salinidade da água de irrigação (CEa): 0,3; 1,3; 2,3; 3,3 e 4,3 dS m-1 e quatro combinações (C) de adubação nitrogenada e potássica: C1 = 70% N + 50% K2O; C2 = 100% N + 75% K2O; C3 = 130% N + 100% K2O e C4 = 160% N + 125% K2O da dose recomendada para aceroleira, com três repetições e uma planta por parcela constituída de um lisímetro. Estudou-se a cv. Flor Branca enxertada sobre porta-enxerto da cv. Junco, sendo a qualidade dos frutos avaliada entre 260 e 295 dias após o transplantio. O incremento na salinidade da água de irrigação reduziu o tamanho, o peso e o teor de vitamina C nas acerolas, porém, assim como as combinações de adubação de N e K, não afetaram o formato de frutos e os teores de antocianinas, carotenoides, pH, acidez titulável, sólidos solúveis totais e o sabor dos frutos. As combinações de adubação C1 e C2 proporcionaram o maior tamanho de frutos pela irrigação com CEa de até 1,3 dS m-1 e promoveram maior acúmulo de massa. Doses de fertilização acima da combinação C2 afetaram negativamente a qualidade dos frutos mesmo em plantas irrigadas com água de baixa salinidade.

Sensory and physiological quality of arabic coffee under different fermentation times / Qualidade sensorial e fisiológica do café arábico em diferentes tempos de fermentação

The value of coffee presents a significant increase influenced by the improvement of the beans quality, so that a coffee made by beans with an inferior quality has a lower acceptance in the market and a reduction in therms of commercialization value. The different time of fermentation of the coffee in water can give rise to different beverage and physiological quality of its seeds, and may interfere in its commercialization value and in the production of seedlings in nurseries. The target of this study was to identify the best time of fermentation of the beans and seeds of Arabic coffee in the region of Mutum-MG, aiming to obtain a better quality of the drink and a better physiological quality of the seeds. The experimental design was completely randomized with seven treatments, 0, 6, 12, 18, 24, 30 and 36 hours of fermentation in water. Four replicates per treatment were used. Each repetition consisted in ten liters of coffee. The samples were submitted to a drying process in covered suspended terrarium until reaching 12% moisture. The evaluations consisted in the realization of these sensorial analysis (AS); % water content (%U); electrical conductivity (EC); first germination count (FCG); percentage of germination (%G); total fresh mass (TFM); total dry mass (TDM) and radicle length (RL). The 18 hours fermentation time provided a better quality of coffee drink obtaining a score of 84 points and also resulted in a higher physiological quality of the seeds. Excess fermentation impaired the quality of the drink and physiological quality.

O valor do café tem um aumento significativo com a melhoria da qualidade dos grãos, um café com grãos de qualidade inferior tem uma aceitação inferior no mercado e uma redução no valor de comercialização. Os diferentes tempos de fermentação do café em água podem originar diferentes bebida e qualidade fisiológica de suas sementes, podendo interferir no valor na comercialização e na produção de mudas em viveiros. O objetivo desse trabalho foi identificar o melhor tempo de fermentação dos grãos e sementes de café Arábica da região de Mutum-MG, visando obter melhor qualidade da bebida e qualidade fisiológica das sementes. O delineamento experimental utilizado foi inteiramente casualizado, com sete tratamentos, 0, 6, 12, 18, 24, 30 e 36 horas de fermentação em água. Foram utilizadas quatro repetições por tratamento. Cada repetição foi constituída por dez litros de café. As amostras passaram por processo de secagem em terreiro suspenso coberto até atingir 12% de umidade. As avaliações consistiram na realização da análise sensorial (AS); % teor de água (%U); condutividade elétrica (CE); primeira contagem de germinação (PCG); porcentagem de germinação (G); massa fresca total (MFT); massa seca total (MST) e comprimento de raiz (CR). O tempo de fermentação de 18 horas proporcionou melhor qualidade de bebida de café obtendo nota de 84 pontos e também resultou em maior qualidade fisiológica das sementes. A fermentação em excesso prejudicou a qualidade da bebida e a qualidade fisiológica.

Chemical change during storage of crambe cultivated with application of plant growth regulators / Alterações químicas durante o armazenamento de crambe cultivado com aplicação de reguladores vegetais

This study aimed to characterize the chemical composition of crambe grains produced with plant growth regulators in the 2014 and 2015 harvests and stored for 180 days. During crambe cultivation, two foliar sprayings were carried out with the following treatments: 1) control treatment with distilled water; 2) indole-3-acetic acid 100 mg L-1 (IAA); 3) 3-gibberellic acid P.A. 100 mg L-1 (GA3); 4) Stimulate®. After harvesting, the grains were analyzed initially and after 180 days of uncontrolled storage. We checked water content, lipids in hot extraction (HE), lipids in cold extraction (CE), proteins, acidity and antioxidant activity. The Tukey test was used to compare the averages (p<0.05) and the parameters were grouped using a multivariate clustering technique presented in dendogram. The CE and HE lipid contents were reduced after storage, whereas the protein content and antioxidant activity of the grains were not altered by storage. However, the grains that received IAA application showed an increase in the CE lipid content and their preservation after storage. GA3 application, on the other hand, reduced the protein content. Lipid contents remained constant at the end of storage, and the acidity was reduced due to the application of GA3 and Stimulate® plant growth regulators. The 180-day storage changed crambe quality and regulators can assist in preserving grain quality during storage. The CE and HE lipid content and the grain acidity were good indicators for evaluating effects.

O objetivo do presente trabalho foi caracterizar a composição química dos grãos de crambe produzidos com reguladores vegetais nas safras de 2014 e 2015 e armazenados por 180 dias. Durante o cultivo do crambe, realizaram-se duas pulverizações foliares seguindo os tratamentos: 1) tratamento controle com água destilada; 2) ácido indol-3-acético 100 mg L-1 (AIA); 3) ácido 3-giberélico P.A. 100 mg L-1 (GA3); 4) Stimulate®. Após colhidos, os grãos foram analisados inicialmente e após 180 dias de armazenamento não controlado. Aferiu-se o teor de água, lipídeos em extração a quente (EQ), lipídeos em extração a frio (EF), proteínas, acidez e atividade antioxidante. As médias foram comparadas pelo teste Tukey (p<0,05) e os parâmetros agrupados pela técnica multivariada de agrupamento apresentado em dendograma. Os teores de lipídeos EF e EQ reduziram com o armazenamento enquanto que o teor de proteína e a atividade antioxidante dos grãos não foram alterados por esse fator. A aplicação de IAA destacou-se pelo aumento no teor de lipídeos EF e conservação desse após o armazenamento. A aplicação de GA3 reduziu o teor de proteínas. Os teores de lipídeos se mantiveram constante no final do armazenamento e houve redução no teor de acidez em decorrência da aplicação dos reguladores vegetais GA3 e Stimulate®. O armazenamento de 180 dias altera a qualidade de crambe e os reguladores podem auxiliar na preservação da qualidade dos grãos durante o armazenamento. O teor de lipídeos EF, EQ e a acidez dos grãos mostraram-se bons indicadores para avaliação dos efeitos.

Carotenoids, sugars, ascorbic acid, total phenolics, and antioxidant activity of murici from Brazilian Cerrado during refrigerated storage / Carotenoides, açúcares, ácido ascórbico, fenólicos totais e atividade antioxidante de murici do Cerrado brasileiro durante armazenamento refrigerado

ABSTRACT: Native fruits are economically important to small producers, and they are a important part of the diet of several communities. Therefore, postharvest studies of these fruits are essential. In addition, research involving their chemical composition can identify substances that add potential value to the fruits, especially from a nutritional and medicinal standpoint. This study characterized the fruits of the muricizeiro shrub (Byrsonima crassifolia, Malpighiaceae), which were harvested from native plants on private properties and stored for 16 days at a mean temperature of 12 °C. The fruits were evaluated during storage for: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ascorbic acid content, phenolics and carotenoids total, carotenoids profile, glucose, fructose and sucrose contents. Overall, the temperature that the fruits were storage at was effective at maintaining the quality of the fruit. However, the ascorbic acid content of the fruits did decrease during the storage period. Results showed that the fruits had a high antioxidant capacity, possibly because of the presence of phenolic compounds and carotenoids. It is also important to highlight that this fruit is source of vitamin A, owing to the high concentration of β-carotene.

RESUMO: Frutas nativas são economicamente importantes para pequenos produtores, e são uma parte importante da dieta de várias comunidades. Portanto, estudos pós-colheita desses frutos são essenciais. Além disso, pesquisas envolvendo sua composição química podem identificar substâncias que agregam valor potencial às frutas, principalmente do ponto de vista nutricional e medicinal. Este estudo caracterizou os frutos do arbusto muricizeiro (Byrsonima crassifolia, Malpighiaceae), que foram colhidos de plantas nativas em propriedades particulares e armazenados por 16 dias em temperatura média de 12 °C. Os frutos foram avaliados durante o armazenamento em vista da: atividade de eliminação de radicais 2,2-difenil-1-picril-hidrazil (DPPH), conteúdo de ácido ascórbico, fenólicos e carotenoides totais, perfil de carotenoides, conteúdo de glicose, frutose e sacarose. No geral, a temperatura em que os frutos foram armazenados foi eficaz para manter a qualidade do fruto. No entanto, o teor de ácido ascórbico dos frutos diminuiu durante o período de armazenamento. Os resultados mostraram que os frutos apresentaram alta capacidade antioxidante, possivelmente pela presença de compostos fenólicos e carotenoides. Também é importante destacar que esta fruta é fonte de vitamina A, devido à alta concentração de β-caroteno.

Refrigeration and modified atmosphere to the conservation of 'Malasia' Star fruit / Refrigeração e atmosfera modificada na conservação da carambola 'Malasia'

ABSTRACT: Despite the fact that cold storage and modified atmosphere techniques have already been studied for fresh cut Star fruit, little has been done considering the whole fruit. Besides that, each cultivar has its peculiarities, so the efficiency of combined postharvest treatments should be studied. The objective of this study was to evaluate the effect of polyvinyl chloride (PVC), 8.5 µm thick and low-density polyethylene (LDPE), 33 µm thick associated with cold storage (10 ± 1 °C and 5 ± 1 °C / 85 ± 5% RH) on the conservation of 'Malasia' Star fruit. Storage at 25 oC maintained Star fruit overall quality, regardless of the film type, up to four days. The weight loss was higher in fruit packed with PVC, but this fact was not noticed by the sensory analysis. The storage in 5 and 10 oC did not caused chilling injury but fruit presented retention of yellow color development and firmness reduction; these aspects were positively assessed by the sensory analysis. The film type did not influence the conservation of the fruit. The storage at 5 and 10 °C, regardless of the package film, prolonged 'Malasia' star fruit shelf life up to 16 days, followed by two days at 25 °C.

RESUMO: Apesar das técnicas de armazenamento refrigerado e atmosfera modificada já terem sido estudadas para carambolas processadas, pouco foi feito considerando a fruta inteira. Além disso, cada cultivar possui peculiaridades, dessa forma a eficiência dos tratamentos pós-colheita combinados deve ser estudada. O objetivo deste trabalho foi avaliar o efeito do cloreto de polivinila (PVC), 8,5 µm de espessura e polietileno de baixa densidade (PEBD), 33 µm de espessura associados ao armazenamento refrigerado (10 ± 1 °C e 5 ± 1 °C / 85 ± 5% de UR) na conservação da carambola Malasia. O armazenamento a 25 °C manteve a qualidade da carambola, independentemente do tipo de filme, até quatro dias. A perda de massa foi maior nos frutos embalados em PVC, mas esta não foi percebida pela análise sensorial. As temperaturas de armazenamento de 5 e 10 °C não causaram dano de frio, mas os frutos apresentaram retenção no desenvolvimento da coloração amarela e na redução da firmeza; esses aspectos foram avaliados positivamente na análise sensorial. O tipo de filme não influenciou a conservação do fruto. O armazenamento a 5 e 10 °C, independente do filme da embalagem, prolongou a vida útil da carambola 'Malasia' até 16 dias, seguido por dois dias a 25 °C.

Efecto de recubrimientos comestibles de Aloe vera y alginato de sodio sobre la calidad poscosecha de fresa / Effect of Aloe vera and sodium alginate edible coatings on postharvest quality of strawberry

RESUMEN Las fresas son frutas altamente perecederas, susceptibles a daño mecánico, deterioro y desórdenes fisiológicos durante su almacenamiento. La aplicación de recubrimientos, se presenta como una alternativa promisoria de tratamiento poscosecha, que permite mantener la calidad de las fresas. El objetivo de esta investigación fue estudiar el efecto de recubrimientos comestibles de sábila (A. vera) y alginato de sodio sobre parámetros de calidad de fresas, durante el almacenamiento refrigerado. Se evaluaron mezclas de recubrimientos comestibles de alginato de sodio y A. vera (100:0, 75:25, 50:50 y 25:75) sobre la pérdida de peso, color, firmeza, pH y acidez titulable de fresas, durante almacenamiento refrigerado (0, 3 ,9 y 12 días). Adicionalmente, se determinó el espesor y la opacidad de las películas obtenidas a partir de las soluciones formadoras de recubrimientos, utilizando el método de "casting". Los resultados mostraron que la combinación de A. vera y alginato de sodio tiene un efecto significativo en la reducción de pérdida de calidad de fresa, durante el almacenamiento en refrigeración. Todos los tratamientos con recubrimientos comestibles presentaron, al final del almacenamiento, menor pérdida de peso (7-16%), mayor firmeza (entre 1,3 a 2,1 veces más), mayor retención del color y mayor acidez titulable que las muestras sin recubrimiento (control). El espesor de las películas disminuyó con el incremento de la adición de Aloe vera y la opacidad disminuyó significativamente con la adición de la sábila en 25% y 50% en las mezclas con alginato de sodio.

ABSTRACT Strawberries are highly perishable fruits, being susceptible to mechanical injury, decay and physiological disorders during storage. Applications of edible coatings have been shown to be promising as a tool to improve the quality and extend storage. The aim of this study was to evaluate the use of Aloe vera and sodium alginate as an edible coating in postharvest quality of cold storage strawberries. The composition of edible coatings of sodium alginate and A. vera (100: 0, 75:25, 50:50 and 25:75) was studied on weight loss, color, firmness, pH and titrable acidity of strawberries during refrigerated storage (0, 3, 9 and 12 days). The thickness and opacity of the films were also determined, from the coating forming solutions using the casting method. The short shelf life and the high deterioration of the quality characteristics of strawberries during postharvest, justify to investigate alternative conservation techniques such as edible coatings, in order to reduce food loss and improve consumer acceptance The results showed that the combination of Aloe vera and sodium alginate has a significant effect in the reduction of the loss of the quality of the fruit during refrigerated storage. All coating treatments showed at the end of storage less weigth loss (7-16%), greater firmness, (between 1,3 to 2,1 more times) more color retention and greater titrable acidity tan uncoated samples (Control). The addition of Aloe vera decreased the thickness of the films and the opacity decreased significantly with the addition of Aloe vera in 25 and 50% in the mixtures with sodium Alginate.

Efecto de la aplicación de un recubrimiento de almidón de yuca modificado por vía ácida sobre el tomate larga vida / Effect of the application of an acid-modified cassava starch coating on the long-life tomato

RESUMEN Se buscó minimizar el efecto de factores ambientales sobre la calidad pos cosecha del tomate, mediante la aplicación de recubrimiento elaborado con almidón de yuca modificado por vía ácida. La modificación de la estructura original de una suspensión de almidón de yuca variedad SM 707-17, se realizó mediante adición de ácido cítrico, en concentración de 15% p/p respecto al almidón en base seca, bajo condiciones de temperatura y de velocidad de agitación controladas. El efecto de este recubrimiento, se comparó con el efecto de la aplicación de otros elaborados con base en almidón modificado enzimáticamente y almidón nativo. Se midieron las variables: sólidos solubles totales, firmeza, pH, acidez titulable, tasa de respiración, pérdida de peso y color durante 15 días, aplicando un diseño factorial completamente al azar 4x6. Los resultados, se analizaron mediante el software SPSS versión 19, con el cual, se encontró que el factor "Recubrimiento" no influyó sobre las variables de respuesta analizadas, a diferencia del factor "Tiempo", que tuvo efecto decisivo sobre las mismas.

ABSTRACT The aim was to minimize the effect of environmental factors on postharvest of tomato quality by applying a coating made with cassava starch modified by acid route. The modification of the original structure of a suspension of native starch of cassava variety SM 707-17, was carried out by addition of citric acid in concentration of 15% w/w with respect to the starch in dry base, under controlled temperature and speed of controlled agitation. The effect of this coating was compared with the effect of the application of others made on the basis of enzymatically modified starch and native starch. The variables total soluble solids, firmness, pH, titrable acidity, respiration rate, weight loss and color for 15 days were measured, applying a completely randomized 4x6 factorial design. The results were analyzed using SPSS software version 19, which found that the "Coating" factor did not influence the response variables analyzed, unlike the "Time" factor that had a decisive effect on them.

Molecular cloning and characterization of genes related to the ethylene signal transduction pathway in pomegranate (Punica granatum L.) under different temperature treatments

Low temperature storage is a common method for storing pomegranates post-harvest; however, unsuitable low temperaturescan cause fruit chilling injuries, the molecular mechanism of which is as yet unclear. Ethylene is a major factor affecting thepost-harvest storage quality of pomegranates, and functions mainly through the ethylene signal transduction pathway.ERF1, ERF2 and ETR are key genes in the ethylene signal transduction pathway. Here, we used RACE and homologouscloning techniques to obtain PgERF1 (KU058889), PgERF2 (KU058890) and PgETR (KU058891) from Punica granatumcv. Yushizi. Sequence alignment and functional domain analysis revealed that both PgERF1 and PgERF2 contained aDNA-binding-site at the 120th to 177th amino acids of the N-terminus, which is a typical AP2/ERF center structuredomain. Analysis of changes in expression of PgERF1, PgERF2 and PgETR following storage for different lengths of time(0, 14, 28, 42 and 56 days) at different temperatures (0C, 5C, 10C and 15C) revealed that the expression levels ofPgERF1 and PgERF2 had a significant positive correlation. At the same time, the expression of both PgERF1 and PgERF2increased continuously with time when seeds were stored at 0C. However, there was no obvious linear relationshipbetween time stored and the levels of expression of PgETR. Therefore, we inferred that at 0C, the ethylene signaltransduction pathway might play an important role in fruit chilling injuries during post-harvest storage.

Use of phosphites in postharvest to control anthracnose of yellow passionfruit / Uso de fosfitos em pós-colheita para o controle da antracnose do maracujá-amarelo

Brazil is the largest producer of yellow passionfruit (Passiflora edulis f. flavicarpa) and one of its production problems is the anthracnose (Colletotrichum spp.). The use of fungicides on control of postharvest diseases is a method that protects the fruits during storage. However, precautions must be taken due to fungicide toxicity. The restriction to the use of fungicides in post-harvest led a demand for alternative methods of disease control, and, the phosphite application is one of these methods. Therefore, this work aimed to evaluate the effects of fruit immersion in phosphite on postharvest control of anthracnose. Two tests were developed in vitro to assess the effect on the fungus: phosphite Mg2 (40%P2O5+6%Mg), Zn (40%P2O5+10%Zn), Ca1 (30%P2O5+7%Ca) and K1 (40%P2O5+20%K2O). For the in vivo tests, passionfruit (Gigante Amarelo), were wounded and inoculated (50L; 106conidia mL-1). Two tests were done with: Cu (25%P2O5+5%Cu), 2.5mL L-1; Zn, 2.5mL L-1; K1, 2.5mL L-1; Mg1 (30%P2O5+4%Mg), 3mL L-1; Ca1, 3mL L-1; Ca2 (10%P2O5+6%Ca), 4mL L-1; K2 (40%P2O5+20%K2O), 1.5mL L-1; Mg2 (40%P2O5+6%Mg), 1.5mL L-1; K3 (20%P2O5+20%K2O) 1.75 mL L-1; K4 (30%P2O5+20%K2O), 1.75mL L-1. Other two tests with phosphites Mg2, Ca1, Zn and K1 were with CaCl2 (2%) was developed. In addition, phosphites were tested at 25, 50, 100 and 200% of the dose: K2 (100%; 1.5mL L-1) and Ca1 (100%; 3 mL L-1). The phosphites Mg2, Ca1, K1 and Zn in vitro have reduced mycelial growth and fungus conidia production. The phosphites K1, K2, Ca1 and Zn were the ones that most reduced the size of the anthracnose lesion. There were no differences among treatments, concerning the physico-chemical fruit properties analyzed (% fresh mass loss, total soluble solids, pH and titratable acidity).

O Brasil é o maior produtor mundial de maracujá-amarelo (Passiflora edulis f. flavicarpa) e um dos problemas para sua produção é a antracnose (Colletotrichum spp.). O uso de fungicidas no controle de doenças pós-colheita é um método que protege os frutos durante o armazenamento, mas, precauções adicionais devem ser tomadas quanto à sua toxidade, presença de resíduos e a provável seleção de fungos resistentes. A restrição ao uso de fungicidas na pós-colheita cresceu e levou à procura de alternativas de controle, e, entre tais está à aplicação de fosfitos. Diante disso, este trabalho objetivou avaliar os efeitos da imersão de frutos em soluções de fosfitos no controle da antracnose em pós-colheita. Dois testes in vitro foram feitospara avaliar o efeito de fosfitono fungo: Mg2 (40%P2O5+6%Mg), Zn (40%P2O5+10%Zn), Ca1 (30%P2O5+7%Ca) e K1 (40%P2O5+20%K2O). In vivo, frutos de maracujá (Gigante Amarelo), foram feridos e inoculados (50l; 106conídios mL-1). Dois testes foram feitos com: Cu (25%P2O5+5%Cu), 2,5mL L-1; Zn, 2,5mL L-1; K1, 2,5mL L-1; Mg1 (30%P2O5+4%Mg), 3mL L-1; Ca1, 3mL L-1; Ca2 (10%P2O5+6%Ca), 4mL L-1; K2 (40%P2O5+20%K2O), 1,5mL L-1; Mg2 (40%P2O5+6%Mg), 1,5mL L-1; K3 (20%P2O5+20%K2O), 1,75mL L-1; K4 (30%P2O5+20%K2O), 1,75mL L-1. Outros dois testes com fosfitos foram com CaCl2 (2%) e Mg2, Ca1, Zn e K1. Ainda, dois fosfitos foram testados a 25, 50, 100 e 200% da dose: K2 (100%; 1,5mL L-1) e Ca1 (100%; 3mL L-1). Os fosfitos Mg2, Ca1, K1 e Zn in vitro reduziram o crescimento micelial e a produção de conídios do fungo. Os fosfitos K1, K2, Ca1 e Zn foram que mais reduziram o diâmetro da lesão causada pelo patógeno. Ca1 e K1 com CaCl2 reduziram o tamanho das lesões. Não houve diferenças significativas entre os tratamentos, quanto as características físico-químicas analisadas (% perda de massa fresca, teor de sólidos solúveis totais, pH e acidez titulável) dos frutos.

Content and chemical composition of the essential oil of Lippia gracilis Schauer accessions in different drying times / Teor e composição química do óleo essencial de acessos de Lippia gracilis Schauer em diferentes tempos de secagem

Lippia gracilis, popularly known in Brazil as 'alecrim-de-tabuleiro', is used for many purposes, especially as antimicrobial and antiseptic. The drying process of aromatic and medicinal plants aims to minimize the loss of active principles and slow their deterioration, which may greatly influence the yield and chemical composition of some species. The objective of this study was to evaluate the effect of drying times (0, 2, 4, and 8 days) on the content and chemical composition of the essential oil of L. gracilis accessions LGRA-106, LGRA-109, and LGRA-201. The leaves were dried at 40 oC, and essential oil was extracted by hydrodistillation. Chemical analysis was performed by GC/MS. The experiment was carried out in a completely randomized design with three replications. The accessions of L. gracilis LGRA-106, LGRA-109, and LGRA-201 presented higher essential oil at four days of drying time. The accession LGRA-201 showed the highest essential oil yields at four and eight days of drying, with mean values of 0.038 and 0.029 mL g-1, respectively. The drying time did not influence the contents of thymol, methyl-thymol, γ-terpinene, and carvacrol in the essential oils of L. gracilis, but affected the contents of ß-caryophyllene, p-cymene, and carvacrol acetate. The essential oils of the three accessions analyzed in this study revealed different chemical profiles.

Lippia gracilis, conhecida popularmente como alecrim-de-tabuleiro é usada para muitos efeitos, especialmente como antimicrobiano e antisséptico. O processo de secagem das plantas aromáticas e medicinais visa minimizar a perda de princípios ativos e retardar a sua deterioração os mesmos podem afetar sobremaneira o rendimento e a composição química de algumas plantas. O objetivo deste trabalho foiavaliar o efeito de diferentes tempos de secagem (0, 2, 4 e 8 dias) no teor e na composição química do óleo essencial dos acessos LGRA-106, LGRA-109 e LGRA-201 de L. gracilis.As folhas foram secas a 40 oC e a extração do óleo essencial foi por hidrodestilação. A análise química foi feita através CG/EM. O ensaio foi implantado em delineamento inteiramente casualizado com três repetições. Os acessos de L. gracilis LGRA-106, LGRA- 109 e LGRA-201 apresentaram maiores rendimentos de óleo essencial no tempo de secagem de quatro dias. O acesso LGRA-201 apresentou os maiores teores de óleo essencial aos quatro e oito dias de secagem, com valores médios de 0,038 e 0,029 mL g-1, respectivamente. O tempo de secagem não influenciou os teores de timol, metil-timol, terpineno e carvacrol nos óleos essenciais de L. gracilis, porém afetou os teores de ß-cariofileno, ρ-cimeno, and acetato de carvacrol. Os óleos essenciais dos três acessos analisados apresentaram perfis químicos diferentes entre si.

Evaluation of Argentinean medicinal plants and isolation of their bioactive compounds as an alternative for the control of postharvest fruits phytopathogenic fungi

Abstract One of the main problems that fruit health goes through in recent years is the difficult eradication of their fungal pathogens after harvesting. This concern to the whole world because it represents huge losses of production, fruit export restrictions and consumers distrust. One of the alternatives to solve this problem could be the exploration of plants and their active compounds, which have proven to be antifungal against human pathogens, but now applied to the treatment of fruits health. In this work, eighteen plant species that grow in Argentina were evaluated against four phytopathogenic fungi that greatly affect the postharvest stage of fruits commercially important to our country. All the species studied were at least active against one fungus of the panel, while three of them displayed high antifungal properties inhibiting the growth of selected pathogens. In addition, bio-guided fractionation of these most active extracts, led to the isolation of some compounds which proved to be responsible for their antifungal activity. Although they are known compounds and were previously isolated from other natural sources, this is the first time that they are evaluated for their phytopathogenic activities against this panel of fungi.