Classical Food Quality Attributes and the Metabolic Profile of Cambuci, a Native Brazilian Atlantic Rainforest Fruit.

The cambuci is a native Brazilian fruit from the Atlantic Forest biome. A soft and astringent pulp, a green color, and a sweet aroma are its main characteristics. Classical food quality attributes (fresh fruit mass, fruit height, diameters, total soluble solid, titratable acidity, and ratio) and the metabolic profile from ten accessions from three different locations were analyzed herein by analytical methods (refractometry and neutralization titration) and nuclear magnetic resonance spectroscopy. Concerning sugar content, sucrose was the predominant compound, with glucose and fructose alternating in second, depending on the accession. Citric acid was the most relevant acid, followed by shikimic and quinic acids in quite variable amounts. These three main acids vary in amounts for each accession. Ascorbic acid content emerges as an important quality attribute and makes this fruit nutritionally attractive, due to values comparable to those contained in citric fruits. The main amino acids identified in cambuci were glutamic acid individually or in comprising the tripeptide glutathione (glutamic acid, cysteine, glycine). The quality diversity of the evaluated accessions suggests the potentiality of cambuci use in future breeding programs.

Volatile Compounds and Physicochemical Quality of Four Jabuticabas (Plinia sp.).

The jabuticaba is a native Brazilian fruit that has aroused worldwide interest in terms of its nutritional composition and biological activity. However, research on the profile of volatile compounds (VOCs) emitted by these fruits is rare. This study presents the first identification of VOCs from four jabuticaba species. The aim of the study was to characterize the aromatic profile of the following species: 'Sabará' (Plinia jaboticaba), 'Escarlate' (Plinia phitrantha × Plinia cauliflora), 'Otto Andersen' (Plinia cauliflora), and 'Esalq' (Plinia phitrantha). The analysis was performed by headspace solid-phase microextraction combined with gas chromatography/mass spectrometry (SPME-GC-MS). Multivariate analysis techniques applying the partial least squares-discriminant analysis (PLS-DA) and heatmap were used to compare the results. Fruit quality parameters were determined in terms of fresh mass (g), skin color, soluble solids, and titratable acidity. A total of 117 VOCs was identified including terpenoids, esters, alcohols, aldehydes, alkanes, ketones, and carboxylic acids, with 36 VOCs common to all four species. Terpenes were the majority for all jabuticabas with smaller contributions from other volatile classes, especially ß-cubebene, ß-elemene, and D-limonene for the 'Otto Andersen' jabuticaba.

Volatile Compounds Determined by SPME-GC, Bioactive Compounds, In Vitro Antioxidant Capacity and Physicochemical Characteristics of Four Native Fruits from South America.

The aim of the present study was to identify volatile organic compounds (VOCs) by SPME-GC and quantify the bioactive compounds (ascorbic acid, total flavonoids and total phenolic content), antioxidant capacity (DPPH and ORAC) and physicochemical characteristics of ocorocillo, cambucá, murici da praia and murici do campo, four native South American fruits. A total of 41 volatile compounds were identified in ocorocillo, of which 17 were terpenes. Cambuca's volatile profile contained aldehydes, aromatic hydrocarbons and alcohols. Murici da praia and murici do campo contained high levels of fatty acid volatiles and esters, that contribute to their remarkable aroma. Ocorocillo contained high levels of ascorbic acid and total flavonoids, while cambucá presented lower ascorbic acid, flavonoid and phenolic levels. Murici da praia and murici do campo contained high amounts of phenolic compounds and high free-radical scavenging capacity (DPPH and ORAC). In addition, this fruit was sweeter and less acid compared to the other assessed fruits. The results suggest that these native fruits constitute a good source of volatile compounds and bioactive compounds, which may aid in their preservation interest and potential use in the food, cosmetic and pharmaceutical industries.

Appropriating Video Surveillance for Art and Environmental Awareness: Experiences from ARTiVIS.

Arts, Real-Time Video and Interactivity for Sustainability (ARTiVIS) is an ongoing collaborative research project investigating how real-time video, DIY surveillance technologies and sensor data can be used as a tool for environmental awareness, activism and artistic explorations. The project consists of a series of digital contexts for aesthetic contemplation of nature and civic engagement, aiming to foster awareness and empowerment of local populations through DIY surveillance. At the core of the ARTIVIS efforts are a series of interactive installations (namely B-Wind!, Hug@tree and Play with Fire), that make use of surveillance technologies and real-time video as raw material to promote environmental awareness through the emotion generated by real-time connections with nature. Throughout the project development, the surveillance concept has been shifting from the use of surveillance technology in a centralized platform, to the idea of veillance with distributed peer-to-peer networks that can be used for science and environmental monitoring. In this paper we present the history of the ARTiVIS project, related and inspiring work, describe ongoing research work and explore the present and future challenges of appropriating surveillance technology for artistic, educational and civic engagement purposes.

Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages.

BACKGROUND: The present study evaluated the variability of cambuci fruit (Campomanesia phaea) cultivated in São Paulo State in the towns of Mogi das Cruzes, Paraibuna, Paranapiacaba and Rio Grande da Serra, and characterized it at different maturity stages with respect to size, firmness, soluble solids content, titratable acidity, phenolic content, ethylene production, respiration rate and in vitro antioxidant capacity. RESULTS: Ripe fruit from the same locality, Paraibuna, showed large variations in size and acidity. Ripe fruit from different towns showed significant variation of total phenolics and, consequently, variation in antioxidant capacity. During maturation, the phenolic content and firmness decreased from unripe to ripe stages. The total soluble solids/titratable acidity ratio can be used as a parameter to differentiate cambuci at different maturity stages. However, the decrease in firmness combined with the absence of an ethylene climacteric peak does not allow us to conclude whether cambuci is climacteric or non-climacteric. CONCLUSION: Genetic and soil composition studies are needed to assess the reasons for the differences found among fruit from the same location, as well as the variability among fruit harvested in four localities. The best parameters for assessing the maturity stages of cambuci comprise the rounding of its corners and its firmness because the more mature the pulp, the softer is the fruit. © 2016 Society of Chemical Industry.

Quality Attributes and Metabolic Profiles of Uvaia (Eugenia pyriformis), a Native Brazilian Atlantic Forest Fruit.

The uvaia is a native Brazilian Atlantic Forest Myrtaceae fruit with a soft pulp, ranging from yellow to orange, with a sweet acidic flavor and sweet fruity aroma. Uvaias present consumption potential, but their physicochemical characteristics are still understudied. In this context, we describe herein the metabolites of uvaia that have been determined by nuclear magnetic resonance spectroscopy. We screened 41 accessions and selected 10 accessions based on their diversity of physicochemical attributes, i.e., their fresh mass, height, diameter, yield, seed mass, total soluble solids, and titratable acidity. Twenty-six metabolites were identified, including sugars, acids, and amino acids. The results of this study comprise the most complete report on sugars and acids in uvaias. The relevant metabolites in terms of abundance were the reducing sugars glucose and fructose, as well as malic and citric acids. Furthermore, this study represents the first description of the uvaia amino acid profile and an outline of its metabolic pathways. Uvaia quality attributes differ among accessions, demonstrating high variability, diversity, and several possibilities in different economic areas. Our findings may help in future breeding programs in the selection of plant material for industries such as food and pharmaceuticals.

Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential.

Cambuci (Campomanesia phaea O. Berg Landrum) and uvaia (Eugenia pyriformis Cambess), both native Atlantic Rainforest fruits, are noteworthy for being rich in bioactive compounds and their significant antioxidant capacity. Despite the numerous known edible fruits in the world, consumption by humans is most often restricted to a few dozen of them. Such behavior occurs, among other reasons, due to the lack of knowledge about fruits not yet commercialized on a large scale. This study quantified the bioactive compound content (total phenolic compounds and ascorbic acid in cambucis and uvaias; proanthocyanidins in cambucis, and total carotenoid profile and individual carotenoids for grapes) and antioxidant capacity of the edible parts (peel and pulp) of cambuci and uvaia accessions, using three methods (ABTS•+, ROO• radical scavenging and HOCl elimination). Cambuci contained higher phenolic compound levels and displayed higher antioxidant capacity determined by the ABTS•+ and ROO• radical scavenging methods than uvaia (139 and 119 mg 100 g-1 of GAE, 10.5 and 7.73 µmol g-1 of TE; 9.17 and 5.92 µmol g-1 of TE, respectively). Vitamin C content and the antioxidant capacity determined by the HOCl elimination method were about 1.5- and 6-fold higher in uvaia compared to cambuci, with the latter being a first-time report for uvaia. Both fruits contained higher levels of bioactive compounds and antioxidant capacity than other commonly consumed fruits.

Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower.

Cauliflowers are generally associated with healthy diets due to their positive impact on health. This research aims to evaluate the effects of cooking processes (boiling, steaming and microwaving) and different preparation times, on the content of carotenoids and provitamin A and tocopherols, in cauliflowers and to verify the effect of the cooking process on maintaining the coloring. The results revealed that the thermal processinfluencedthe antioxidant compounds releaseindependent of genotype. The highest content of zeaxanthin and lutein was found in 'Verde di Macerata' after boiling for 20 min. 'Cheddar' presented the highest content of all carotenoids and when steamed for 20 min, the highest levels ofprovitamin Awere observed.Microwaved and bolied 'Grafitti' for longer times showed the highest retention of tocopherol. The cooking did not negatively affect the visual aspect. 'Verde di Macerata' and 'Cheddar' may be good sources of carotenoids and tocopherols.

Tolerance of tomato to cadmium-induced stress: analyzing cultivars with different fruit colors.

The objective of the present study was to assess the response of tomato cultivars with different fruit colors to exposure to increasing Cd levels in the substrate by measuring the impacts of Cd on the oxidative stress indicators and physicochemical features of fruits, as well as plant development and yield components. A completely randomized experiment in a 3 × 3 factorial design [tomato cultivar (which produces purple, red, or white fruits) vs Cd level in the substrate (0, 3.6, or 12 mg kg-1)] was performed. The cultivation of plants in substrate containing 3.6 mg kg-1 Cd did not affect yield, but fruits exhibited nonpermissive Cd concentrations in both peel and mesocarp across all cultivars. By contrast, yield was decreased in plants with red and white fruits after their cultivation in substrate containing 12 mg kg-1 Cd, while the productivity of plants with purple fruits was maintained under such conditions. The hydrogen peroxide content in the fruit mesocarp depended only on cultivar. However, an increased lipid peroxidation level was detected in the mesocarp of purple fruits at the highest Cd concentration. No parameters of fruit quality [i.e., diameter, length, °Brix, pH, titratable acidity, color (L*, a*, and b*), and concentrations of lycopene and ß-carotene in mesocarp] were affected by long-term exposure to Cd at 12 mg kg-1. In conclusion, the results of this study suggested that the potential Cd side effects on diverse tomato quality features can be buffered at the fruit level because these features were maintained at the usual values despite high Cd concentrations in tomato peel and pulp. Moreover, these buffering mechanisms are independent of lycopene and ß-carotene concentrations in fruit peel, since the three tomato cultivars that were evaluated in the present study (white fruits, possessing no or negligible concentrations of these carotenoids, and red and purple tomato, possessing high lycopene and ß-carotene concentrations) were able to sustain several fruit quality parameters after long-term exposure to high Cd concentrations in the substrate.

Aroma and soluble solid contents of the uvaia-a native Atlantic rainforest fruit-are negatively affected by early harvest.

The uvaia (Eugenia pyriformis Cambess) is a native Atlantic Rainforest Myrtaceae that produces acidic yellow-orange fruit with a peculiar aroma. Its postharvest conservation poses a challenge, due to high perishability. This study investigated the postharvest quality of uvaia fruit during three ripening stages stored at 22ºC. The quality attributes were evaluated: skin color, soluble solids, titratable acidity, flavonoids, carotenoids, phenolic compounds, antioxidant capacity, and volatile compounds at the beginning and end of the fruit's shelf life. Respiration (CO2 ) and C2 H4 production were determined daily. No relationship between ripening stage and respiration was observed, but C2 H4 production increased with ripening stage. Green fruit reached the same skin color, titratable acidity, flavonoids, carotenoids phenolic compounds, and antioxidant activity of mature fruit, also displaying increased shelf life. Green fruit also presented lower soluble solids. The volatile compounds that give green fruit characteristic aroma were persistent. PRACTICAL APPLICATIONS: Aroma and soluble solids content are important factors in determining the fruit quality. This work identified how these factors are affected by early uvaia fruit harvesting. Such information assists in determining the uvaia ideal harvesting point, providing better sensory quality, and increasing the fruit acceptance. Early harvesting at different ripening stages, in addition to prolonging the shelf life of the harvested fruit, is also a tool for understanding physiological processes. This study disseminates unpublished knowledge about uvaia, arousing interest in this native fruit and facilitating its commercialization.

Chemical composition, nutritional value and bioactive compounds in six uvaia accessions.

This study analyzed six uvaia (Eugenia pyriformis Cambess) accessions ('Comum', 'Rugosa', 'Doce de Patos de Minas', 'Pêra', 'Rugosa Doce' and 'Dura') with respect to chemical composition, nutritional value, bioactive compounds and antioxidant capacity. The 'Rugosa Doce' and 'Doce de Patos de Minas' accessions were sweeter (20.18 g 100 g-1 and 18.88 g 100 g-1, respectively), while the 'Rugosa' and 'Pêra' accessions were less acid (0.28 g 100 g-1 and 0.33 g 100 g-1, respectively). Terpenes were the major volatile compounds (46.75%) identified by SPME-GC/MS. The 'Rugosa' accession contained high levels of fibers (43.81 g 100 g-1) and minerals (2235.10  mg 100 g-1). The 'Rugosa Doce' and 'Rugosa' accessions were distinguished by total flavonoids and phenolic compounds. 'Rugosa Doce' and 'Rugosa' may potentially serve as a raw material for food, while 'Doce de Patos de Minas' and 'Pêra' can be used for cosmetic and pharmaceutical industries purposes.

Does sinusitis play a pathogenic role in primary acquired obstructive disease of the lachrymal system?

OBJECTIVES: To investigate the etiopathogenic role of sinus inflammatory disease in primary acquired dacryocystitis and other chronic obstructive diseases of the lachrymal drainage system. STUDY DESIGN: Noninterventional controlled study. SETTING: Tertiary care center. SUBJECTS AND METHODS: Sixty consecutive patients with primary acquired dacryocystitis and other chronic obstructive diseases of the lachrymal drainage system, selected for endoscopic endonasal dacryocystorhinostomy (DCR) and who had been ordered a preoperative sinus CT scan, had their sinus scans assessed for inflammatory naso-sinusal disease extension, using the modified Lund-Mackay system. A control group of 40 subjects was simultaneously enrolled, as a way to assess the prevalence of sinus disease in the general population. RESULTS: Chronic inflammatory sinus disease was found to be no more frequent or more extensive in DCR patients than in controls. CONCLUSION: Chronic sinusitis alone does not seem to be a causative factor to primary acquired chronic obstructive diseases of the lachrymal drainage system.

Beneficiamento pós-colheita de lima ácida 'Tahiti' afeta sua qualidade e conservação / Postharvest packing process of 'Tahiti' acid lime affects their quality and conservation

RESUMO: O objetivo deste trabalho foi determinar os efeitos das etapas de beneficiamento pós-colheita de lima ácida 'Tahiti' na sua qualidade e conservação. Foram utilizados frutos colhidos por torção, em estádio de maturação fisiológica e beneficiados de acordo com o procedimento para frutos de exportação. Foram estabelecidos cinco pontos de coleta de frutos ao longo do processo de beneficiamento, os quais correspondem aos tratamentos estudados: "Campo"- coleta diretamente na planta; "Recepção"- na área de recepção da unidade de beneficiamento; "Repouso"- após a primeira etapa do beneficiamento; "Beneficiamento completo"- após o beneficiamento completo; e "Centro de comercialização"- na recepção do centro de comercialização. Foram conduzidas análises físicas e químicas durante 20 dias de armazenamento a 22±2ºC e 70±5% de UR. Os frutos que passaram pelo processo de beneficiamento completo e os que foram coletados no centro de comercialização apresentaram maior perda de massa fresca, maior incidência de oleocelose, menor porcentagem de frutos em condição de comercialização ao final do período de armazenamento, escurecimento da polpa e maior degradação de ácido ascórbico. A qualidade e conservação dos frutos de lima ácida 'Tahiti' foram prejudicadas pela movimentação, manipulação e injúrias mecânicas que ocorrem durante as etapas de beneficiamento pós-colheita.

ABSTRACT: This study aimed to determine the effects of postharvest packing line stages of 'Tahiti' acid lime on their quality and conservation. Fruits were harvested by twisting in physiological maturation stage and packed according to the procedure for export fruits. Five sampling points were set throughout the packing line, which correspond to the treatments studied: "Field"- sampling directly in the plant; "Reception"- collection in the reception area of the packinghouse; "Rest"- collection after the first stage of the packing process; "Complete packing"- collection at the end of the packing process; "Marketing center" and collects at the reception area of the marketing center. Physical and chemical analyzes were conducted for 20 days of storage at 22±2ºC and 70±5% RH. Fruits that have gone through the complete packing process and those collected in the marketing center had higher fresh mass loss, higher incidence of oleocellosis, lower percentage of fruit on condition of marketing at the end of the storage period, pulp browning and higher degradation of ascorbic acid. Quality and conservation of 'Tahiti' lime fruits were affected by movement, handling and mechanical injuries that occur during postharvest processing.

Oral myiasis caused by Cochliomyia hominivorax treated nonsurgically with nitrofurazone: report of 2 cases.

Accidental oral myiasis are caused by ingestion of fly's eggs or direct oviposition over a compromised area of the host. Here the authors report 2 cases of accidental oral myiasis caused by direct oviposition over an edentulous area in the first patient and in the periodontium in the second patient. Both cases were treated successfully with topical applications of nitrofurazone during a 3-day period. No surgical procedures were required. Flushing the wound with nitrofurazone caused the maggots to endure a liquid-filled anaerobic environment. Healing was uneventful in the 2 cases presented and no adverse reactions were observed during the treatment after 2 months of follow-up. The maggots of both patients were identified as Cochliomyia hominivorax.

S(1)' and S(2)' subsite specificities of human plasma kallikrein and tissue kallikrein 1 for the hydrolysis of peptides derived from the bradykinin domain of human kininogen.

The S(1)' and S(2)' subsite specificities of human tissue kallikrein 1 (KLK1) and human plasma kallikrein (HPK) were examined with the peptide series Abz-GFSPFRXSRIQ-EDDnp and Abz-GFSPFRSXRIQ-EDDnp [X=natural amino acids or S(PO(3)H(2))]. KLK1 efficiently hydrolyzed most of the peptides except those containing negatively charged amino acids at P(1)' and P(2)' positions. Abz-GFSPFRSSRIQ-EDDnp, as in human kininogen, is the best substrate for KLK1 and exclusively cleaved the R-S bond. All other peptides were cleaved also at the F-R bond. The synthetic human kininogen segment Abz-MISLMKRPPGFSPFRS(390)S(391)RI-NH(2) was hydrolyzed by KLK1 first at R-S and then at M-K bonds, releasing Lys-bradykinin. In the S(390) and S(391) phosphorylated analogs, this order of hydrolysis was inverted due to the higher resistance of the R-S bond. Abz-MISLMKRPPG-FSPFRSS(PO(3)H(2))(391)RI-NH(2) was hydrolyzed by KLK1 at M-K and mainly at the F-R bond, releasing des-(Arg(9))-Lys-Bk which is a B1 receptor agonist. HPK cleaved all the peptides at R and showed restricted specificity for S in the S(1)' subsite, with lower specificity for the S(2)' subsite. Abz-MISLMKRPPGFSPFRSSRI-NH(2) was efficiently hydrolyzed by HPK under bradykinin release, while the analogs containing S(PO(3)H(2)) were poorly hydrolyzed. In conclusion, S(1)' and S(2)' subsite specificities of KLK1 and HPK showed peculiarities that were observed with substrates containing the amino acid sequence of human kininogen.

Substrate specificity of human kallikrein 6: salt and glycosaminoglycan activation effects.

Human kallikrein 6 (hK6) is abundantly expressed in the central nervous system and is implicated in demyelinating disease. This study provided biochemical data about the substrate specificity and activation of hK6 by glycosaminoglycans and by kosmotropic salts, which followed the Hofmeister series. The screening of fluorescence resonance energy transfer (FRET) peptide families derived from Abz-KLRSSKQ-EDDnp resulted in the finding that Abz-AFRFSQ-EDDnp (where Abz is ortho-aminobenzoic acid and EDDnp is N-[2,4-dinitrophenyl]ethylenediamine)) is the best synthetic substrate described so far for hK6 (kcat/Km 38,667 s(-1) mm(-1)). It is noteworthy that the AFRFS sequence was found as a motif in the amino-terminal domain of seven human ionotropic glutamate receptor subunits. We also examined the hK6 hydrolytic activity on FRET peptides derived from human myelin basic protein, precursor of the Abeta amyloid peptide, reactive center loop of alpha1-antichymotrypsin, plasminogen, and maturation and inactivation cleavage sites of hK6, which were described earlier as natural substrates for hK6. The best substrates were derived from myelin basic protein. The hK6 maturation cleavage site was poorly hydrolyzed, and no evidence was found to support a two-step self-activation process reported previously. Finally, we assayed FRET peptides derived from sequences that span the cleavage sites for activation of protease-activated receptors (PAR) 1-4, and only the substrate with the PAR 2 sequence was hydrolyzed. These results further supported the hypothesis that hK6 expressed in the central nervous system is involved in normal myelin turnover/demyelination processes, but it is unlikely to self-activate. This report also suggested the possible modulation of ionotropic glutamate receptors and activation of PAR 2 by hK6.

Tomato (Lycopersicon esculentum P. Miller) compression due to "K" wood box closing / Compressão de tomate (Lycopersicon esculentum P. Miller) em função do fechamento da caixa de madeira tipo "K"

Wood boxes kind "k" are the most used in table tomato (Lycopersicon esculentum P. Miller) commercialization in Brazil. Due to the fruit accommodation process that occurs during the transport from the production place to the commercialization point, producers fill tomato boxes a little bit over its physical capacity, and they close it with wood strips fixed with nails. In order to prevent strips from cracking, it is common to keep them inside water before using, to increase flexibility. When boxes are opened, many fruits are cracked or kneaded in a significant part of their total area, and normally they are thrown away. The purpose of this paper was to quantify the compression tomato fruits are exposed to in consequence of the "k" box fill / closing system. For this study a special instrumented box was constructed with a scales plate located at the bottom, with a hydraulic load cell instrumented in the box. This instrument was then used to study the compression of fruits as the box is filled and the compression increase caused by the addition of its wooden lid. The "k" box closing system caused an initial compression increase 3.5 times the compression of the open tomato box, and during time as the fruits are substantially deformed. This compression was reduced two about two times de initial reference value. The consequence of this observed fruit compression is compatible with the fruit deformations and even cracks observed in the market, which are known to be relevant post harvest losses causes in the Brazilian tomato handling industry.

Caixas de madeira do tipo "K" são as mais utilizadas na comercialização de tomate (Lycopersicon esculentum P. Miller) de mesa no Brasil. Em razão do processo de acomodação dos frutos que ocorre durante o transporte desde o local de produção até o local de comercialização, os produtores enchem a caixa de tomate um pouco acima de sua capacidade física e a fecham com ripas de madeira e pregos. Para evitar que as ripas rachem, é comum mantê-las imersas em água antes do fechamento, para que fiquem mais flexíveis. Quando as embalagens são abertas, muitos frutos estão rachados ou amassados em parte significativa de sua área e, normalmente, são descartados. Para este estudo, construiu-se uma embalagem cujo fundo é uma balança, com uma célula de carga hidráulica acomodada no fundo da caixa. Desse modo, a pressão que os frutos sofreram no interior da caixa com e sem o fechamento da tampa foi registrada ao longo do tempo, com auxílio de um tubo manométrico. O fechamento da caixa aumentou, inicialmente, em 3,5 vezes a compressão e depois, com a deformação plástica dos frutos, a compressão diminuiu para cerca de duas vezes em relação à compressão observada na caixa aberta. Portanto, as pressões observadas no fechamento da caixa comprimem os frutos de tomate, causando amassamento e até mesmo rachaduras. Estas injúrias têm sido observadas frequentemente na pós-colheita deste e outros produtos e são causas primárias de perdas consideráveis.

Atividade respiratória e aspectos microbiológicos de cultivares de batatas minimamente processadas e armazenadas em diferentes temperaturas / Respiratory activity and microbiological aspects of minimally processed potatoes cultivars stored at different temperatures

O presente trabalho teve como objetivo avaliar aspectos fisiológicos e microbiológicos de diferentes cultivares de batatas minimamente processadas. Batatas das cultivares 'Ágata', 'Asterix' e 'Monalisa' foram selecionadas, classificadas, lavadas e descascadas por abrasão, sendo em seguida cortadas em cubos, sanitizadas e centrifugadas. Depois foram colocadas em frascos herméticos e armazenadas a 5, 15 e 25°C. Foram determinadas a atividade respiratória e a produção de etileno logo após o processamento e durante 10 horas. As análises microbiológicas foram realizadas no dia do processamento e após nove, cinco e um dia de conservação, a 5, 15 e 25°C, respectivamente. Observou-se que as batatas 'Asterix' apresentaram maiores taxas respiratórias em relação às cultivares 'Ágata' e 'Monalisa', independentemente da temperatura de armazenamento. Nas temperaturas de 15 e 25oC, as batatas 'Ágata' e 'Monalisa' apresentaram comportamentos semelhantes entre si. As contagens de bactérias psicrotróficas e coliformes totais, para todas as cultivares armazenadas 5oC, mantiveram-se dentro dos limites aceitáveis durante nove dias de armazenamento. Não foram detectados coliformes a 45°C e Salmonella. Ficou evidenciada a eficiência do armazenamento a 5°C no controle da atividade metabólica e na segurança microbiológica de batatas minimamente processadas.

The purpose of the present research was to evaluate physiological and microbiological aspects of different minimally processed potatoes cultivars. Potatoes cultivar 'Agata', 'Asterix' and 'Monalisa' were selected, classified, washed and abrasion peeled before being diced, sanitized and centrifuged. They were then placed in hermetically closed flasks and stored at 5, 15 and 25°C. The respiratory activity and ethylene production were determined immediately after the processing and during 10 hours. Microbiological analyses were carried out on the processing day and after one, five and nine days of storage at 25, 15 and 5oC, respectively. Potatoes cv. 'Asterix' showed the highest respiratory rates when compared to potatoes cultivar 'Agata' and 'Monalisa', regardless of the storage temperature. Potatoes cv. 'Agata' and 'Monalisa' behaved similarly to each other at 15 and 25°C. Psychrotrophic bacteria and total coliforms counts for all cultivars were within acceptable limits at 5oC for nine days of storage. The presence of coliforms at 45°C and Salmonella was not detected. Storage at 5°C was effective to control the metabolic activity and to keep food safety of minimally processed potatoes.

Estádios de maturação de goiabas Kumagai e Pedro Sato para o processamento mínimo / Maturity stages of Kumagai and Pedro Sato guava fruits for fresh cut

O ponto de colheita é um dos fatores mais importantes no processamento mínimo de goiabas. O objetivo do trabalho foi determinar o estádio de maturação ideal para o processamento mínimo de goiabas 'Kumagai' e 'Pedro Sato'. Os frutos de ambas as variedades foram colhidos em três estádios de maturação, definidos pela coloração da casca em verde, verde-claro e verde-amarelado. As goiabas foram sanitizadas, refrigeradas, processadas em rodelas, acondicionadas em bandejas envoltas com filme de PVC e armazenadas a 5±1°C e 80±5 por cento UR. Análises físico-químicas e sensoriais foram realizadas no início do experimento e a cada três dias, durante nove dias. As goiabas colhidas e processadas nos estádios de maturação mais avançados apresentaram intensa perda de firmeza e escurecimento da polpa na região da placenta, características comuns de senescência. Porém, foram os tratamentos que receberam as maiores notas na análise sensorial de aparência. Já as goiabas do estádio verde obtiveram notas abaixo do limite de aceitabilidade durante as avaliações. Portanto, os estádios verde-claro e verde-amarelado são indicados ao processamento mínimo de goiabas. Porém, há necessidade de associar técnicas de controle da senescência visando a aumentar sua vida útil.

The harvest point is one of the most important factors to minimal processing of guavas. The objective of this research was to determine the ideal maturity stage of 'Kumagai' and 'Pedro Sato' guavas for fresh-cut. Both varieties of guavas fruits were harvested in three maturity stages defined by the skin color in green, light-green and yellowish-green. Guavas were sanitized, refrigerated, processed in round slices, packed in trays with PVC film and stored at 5±1°C e 80±5 percent RH. Physical-chemical and sensorial analyses took place in the beginning of the experiment and every three days during nine days. Guavas in advanced maturity stages showed severe loss of firmness and browning of the pulp, which are characteristics of senescence. However, these treatments had the highest grades for the sensorial analysis of appearance. Already, guavas at green maturity stage showed low acceptability grades during evaluations. Therefore, the light-green and yellowish-green maturity stages are indicates to the minimal processing of guavas. However, it is necessary to involve technical control of senescence to increase the shelf life of fresh-cut guavas

Eficácia da sanificação no processamento mínimo de laranja 'Pêra' / Sanitization efficacy in minimal processing of 'Pera' orange

A sanificação é uma das operações mais importantes em processamento mínimo. Objetivou-se, neste trabalho, determinar em qual etapa do processamento mínimo de laranja, a sanificação é mais eficaz. Os frutos foram selecionados quanto à coloração da casca e tamanho e resfriados a 6ºC por 12h. Em seguida foram submetidos aos seguintes tratamentos: a) sanificação antes do descascamento; b) antes e após o descascamento; c) após o descascamento; d) sem sanificação (controle). O princípio ativo do sanificante utilizado foi Dicloro S. Triazinatriona Sódica. A sanificação antes do descascamento constou de imersão dos frutos em água, com 200 mg.L ¹ de cloro por 10 minutos, e a sanificação após o descascamento constou de imersão dos frutos em água com 50 mgL-1 de cloro por três minutos, seguido de enxagüe em água potável. O descascamento foi realizado através de tratamento hidrotérmico (imersão das laranjas em água a 50ºC por aproximadamente oito minutos). Posteriormente as laranjas foram descascadas manualmente e armazenadas a 6ºC por seis dias. Os níveis de contaminação tanto por fungos como por bactérias foram baixos, atingindo no máximo 4 x 10² UFC.g-1. Não foram detectados coliformes nem Salmonella em nenhuma amostra dos tratamentos. Embora todas as contagens microbianas tenham sido baixas em todos os tratamentos, naqueles nos quais se utilizou sanificação foram encontradas as menores contaminações, mostrando a eficácia da sanificação. Com base nestes resultados recomenda-se a sanificação antes do descascamento, após a operação de lavagem dos frutos para garantir a qualidade microbiológica.

Sanitization is one of the most important procedures in minimal processing. This work aimed to determine the stage of the process in which sanitizing is more effective in orange. Fruits were selected according to size and skin color and stored at 6ºC for 12h. Then, the following sanitization treatments were used: a) before peeling; b) before and after peeling; c) after peeling; d) no sanitization (control). The sanitizer active ingredient was Dichloro-S-Ttriazinetrione. For sanitization before peeling, fruits were immersed in water plus 200 mg.L ¹ chlorine for 10 minutes, while for sanitization after peeling, fruits were immersed in water plus 50 mg.L ¹ chlorine for 3 minutes, followed by rinsing in drinking water. Peeling was done by hydrothermic treatment (immersion of fruits in water at 50ºC for 8 minutes approximately). After that, fruits were manually peeled and stored at 6ºC for 6 days. Contamination levels by fungi and bacteria were low, reaching a maximum of 4 x 10² CFU.g-1. Coliforms or Salmonella were not found in any samples in treatments. Although microbial counts were low in all treatments, those using sanitization showed the lowest contamination levels, showing the sanitization efficacy. Based on the results, sanitization before peeling, after washing of fruits, is recommend in order to assure the microbiological quality of fruits.