Effects of indoor, greenhouse, and field cultivation on bioactive compounds from parsley and basil.

BACKGROUND: Aromatic herbs are an important source of bioactive compounds. Different cultivation systems should give each plant a specific amount of those compounds, which should be of a particular quality. In this study, the effects of three cultivation systems (indoor, greenhouse, and organic field) on the composition of bioactive compounds in parsley (Petroselinum crispum cv. 'Flat Leaf'), green basil (Ocimum basilicum var. minimum cv. 'Greek'), and purple basil (Ocimum basilicum cv. 'Red Rubin') were evaluated. RESULTS: ß-Carotene and lutein were the carotenoids with the highest concentration in the three plants in all the cultivation systems. Overall, parsley proved to be a source of flavonoids. The major phenolic compound found in basil plants was rosmarinic acid, whereas most anthocyanins were derived from cyanidin aglycone. Among the three plants studied, the highest vitamin C content was found in parsley from the field. This was 2.6 and 5.4 times higher than the indoor and greenhouse cultivation, respectively. CONCLUSION: The results suggest that different cultivation systems influence and modulate the concentration of bioactive compounds in plants differently, varying according to their class, and that, above all, an indoor system is an effective cultivation system for the production of bioactive compounds. © 2021 Society of Chemical Industry.

Low storage temperature for tree ripe mangoes under controlled atmospheres with elevated CO2 concentrations.

BACKGROUND: Tree-ripe mangoes are of a better quality than the more commonly marketed mature-green fruit. However, the postharvest life of tree-ripe mangoes at the chilling threshold temperature for mature-green fruit of 12 °C is insufficient to allow long distance transport for international marketing. Because the chilling sensitivity often decreases as fruit ripen, lower temperatures (5 and 8 °C) in combination with a controlled atmosphere of 5 kPa O2 plus 10 or 25 kPa CO2 were tested to determine whether the quality of tree-ripe mangoes could be maintained longer without chilling injury (CI). RESULTS: Tree-ripe 'Tommy Atkins' and 'Keitt' mangoes were stored for 14 or 21 days, respectively, in air or controlled atmosphere (CA) at 5 or 8 °C. Respiration rates were below 10 mL kg-1 h-1 during CA storage and increased three-fold during a 3-day shelf life period at 20 °C. Ethanol synthesis of fruit stored in 25 kPa CO2 , but not 10 kPa CO2 , increased during storage and remained high during shelf life, indicating physiological stress. Elevated electrolyte leakage and 1-aminocyclopropane-1-carboxylic acid concentrations in both cultivars stored in 25 kPa CO2 also indicated that mesocarp tissues were injured by the higher CO2 level. No CI symptoms were observed in air or CA at either 5 or 8 °C. CONCLUSION: Storage of tree-ripe mangoes in 5 kPa O2 plus 10 kPa CO2 at either 5 or 8 °C best maintained the quality of Tommy Atkins and Keitt fruit for 14 or 21 days, respectively, without evidence of either atmosphere injury or CI. © 2020 Society of Chemical Industry.

Volatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit.

The volatile profile of 'Rama Forte' persimmon fruit treated with high concentration of CO2 or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO2 for 18 h or 1.70 mL kg-1 ethanol for 6 h. Fruit were daily assessed for VOC, astringency, and soluble tannins content throughout eight days at room temperature. The HS-SPME/GC-MS analysis allowed to tentatively identify 31 volatile compounds and two fatty acids. A clear separation of the persimmon fruit from the beginning to the end of the post-treatment period was showed by PCA results, mainly from the fifth day for CO2-treated and the seventh day for ethanol-treated persimmon. The loadings from CO2 treatment highlighted the increase in the concentrations of a great number of compounds with the progression of the days. The compounds 2,4-di-tert-butylphenol and 1-pentadecanal were tentatively identified on fruit from both treatments after the longest periods and were absent on astringent non-treated fruit. These compounds are reported for the first time on persimmon fruit. Astringency tending to absent was noticed from the fifth and the seventh day after the fruit exposition to CO2 and ethanol vapor, respectively, when flesh soluble tannins concentrations close to 0.1% FW were found. Our study indicates a strong relationship between the astringency removal and the compounds 2,4-di-tert-butylphenol and 1-pentadecanal, supporting them as potential marker compounds for artificial deastringency in 'Rama Forte' persimmon fruit.

Tannin extracts on quality of fresh cut crisp leaf lettuce / Extratos de taninos na qualidade de alface crespa minimamente processada

ABSTRACT: In the present study, tannin extracts (rinsed or not) were compared to the use of sodium hypochlorite and tap water on fresh cut crisp leaf lettuce stored under modified atmosphere packaging. Effects of these sanitizers on total color difference and microbial levels of the product after sanitization and storage for 9 days at 3°C were evaluated. Performance of rinsed SM(r) tannin extract was comparable to the results of chlorine solution for all the analyzed parameters and; furthermore, that extract presented a high reduction in the initial bacterial count of minimally processed lettuce. However, storage of tannin extracts, did not impart better outcomes than the use of tap water. Therefore, the tannin extract storage SM(r) could be used in washing water to reduce the initial microbiological load, avoiding cross contamination in vegetables minimally processed.

RESUMO: Extratos de taninos (com e sem enxague) foram comparados com o uso de hipoclorito de sódio e água em alface crespa minimamente processada, sob atmosfera modificada. Foram avaliadas diferença total de cor e análises microbiológicas após a sanitização e durante o armazenamento dos produtos (9 dias à 3°C). O extrato de tanino SM(r) com enxague apresentou resultados semelhantes aos da solução de cloro para todos os parâmetros analisados e, além disso, apresentou uma elevada redução da contagem inicial microbiológica de alface minimamente processada. No entanto, durante o armazenamento, SM(r) não apresentou melhores resultados do que o uso de água. Portanto, SM(r) poderia ser utilizado na desinfecção da água de lavagem das alfaces, reduzindo a microbiota inicial e, assim, impedir a contaminação cruzada durante o processamento mínimo de vegetais.

Conservantes florais comerciais nas soluções de manutenção de hastes florais de gérbera de corte / Commercial floral preservative in solutions in the maintenance of gerbera floral stalks

As flores de corte são produtos altamente perecíveis e sua vida pós-colheita deve ser prolongada ao máximo para garantir a fidelidade dos consumidores. Uma possível medida para ampliar o período pós-colheita é a adição de fontes exógenas como biocidas, açúcares e substâncias acidificantes, compostos presentes nos conservantes florais comerciais. Nesse sentido, objetivou-se avaliar a eficácia do uso de conservantes florais na longevidade pós-colheita e na redução do número de bactérias em hastes florais de gérbera de corte. Seis hastes florais por unidade experimental de gérberas 'Essandre', colhidas em produtor comercial, foram condicionadas em frascos de vidro com 1L das seguintes soluções: T1 - água destilada (tratamento testemunha); T2-1,0% (v/v) Flower(r); T3-1,5% (v/v) Flower(r); T4-1,0% (v/v) Flower Plus(r); T5-1,5% (v/v) Flower Plus(r); e T6-1 tablete de Florissant 500(c). Ao final de 7 dias, observou-se o conteúdo de carboidratos totais e, ao final do experimento: a longevidade; a massa fresca relativa; e a absorção de solução. Nas soluções de vaso, durante o período experimental, avaliou-se o pH. A contagem bacteriana, nas hastes florais, foi realizada com os tratamentos: T1 - água destilada (tratamento testemunha); T2-0,75% (v/v) Flower(r); T3-1,5% (v/v) Flower(r). Os conservantes florais testados não aumentam a longevidade pós-colheita de hastes florais de gérbera de corte. O uso de conservante floral reduz o número de bactérias em hastes florais de gérbera de corte.

Cut flowers are highly perishable products and its shelf-life should be prolonged to the maximum to ensure the fidelity of consumers. A measure to assist vase life lengthening might most likely derives from the addition of exogenous sources of biocides, carbohydrates and acidifying substances compounds present in commercial floral preservatives. The objective of this study was to evaluate the efficacy of floral preservatives on postharvest longevity, and reducing the number of bacteria in gerbera cut flowers. Six cv. 'Essandre' gerbera flower stalks as experimental unit were harvested at a commercial cut flower producer and placed in glass jars with 1L of these solutions: T1 - distilled water (control treatment); T2-1,0% (v/v) Flower(r) ; T3-1,5% (v/v) Flower(r); T4-1,0% (v/v) Flower Plus(r); T5-1,5 % (v/v) Flower Plus(r) and T6 - one tablet Florissant 500(c). The following variables were evaluated at the end of shelf life of the flower stalks: contents of storage substances, longevity, relative fresh weight and solution uptake. The pH of vase solutions was determined along the evaluation period. Bacterial counts were performed from solutions of the following treatments: T1 - distilled water (control treatment); T2-0,75% (v/v) Flower(r); and T3-1,5% (v/v) Flower(r). The floral preservatives tested did not increase the postharvest longevity of gerbera cut flowers. The use of floral preservative reduces the number of bacteria in gerbera cut flowers.

Porta-enxertos para a tangerineira 'Michal' no Rio Grande do Sul / Rootstocks for 'Michal' tangerine in Rio Grande do Sul: Brazil

A tangerineira 'Michal' (Citrus clementina x C. tangerina) poderá ser uma boa alternativa ao Rio Grande do Sul como cultivar copa para produção de frutos em época precoce. No entanto, há falta de informações sobre seu comportamento em cultivo nas condições ambientais desse Estado. O objetivo deste trabalho foi avaliar o desenvolvimento das plantas, a produção e a qualidade dos frutos da tangerineira 'Michal' enxertada sobre cinco porta-enxertos: citrangeiro 'Troyer', citrumeleiro 'Swingle', limoeiro 'Cravo', tangerineira 'Sunki' e trifoliata 'Flying Dragon', na Depressão Central do Rio Grande do Sul. Foram avaliados os seguintes parâmetros: a altura das plantas, a circunferência do tronco, a área de projeção da copa (APC), o número e a massa (MF) de frutos produzidos, a relação MF/APC (IP), o teor de sólidos solúveis totais (SST), a acidez total titulável (ATT) e a relação SST/ATT do suco, além do tamanho dos frutos e do rendimento de suco. O citrumeleiro 'Swingle' promoveu bom vigor, boa produção, bom IP, bons níveis de SST e de ATT da 'Michal', enquanto o limoeiro 'Cravo' conferiu bom vigor, boa produção, bom IP e bom tamanho dos frutos, ambos podendo ser indicados como porta-enxertos em pomares de tangerineira 'Michal'.

'Michal' tangerine (Citrus clementina x C. tangerina) can be a good choice as canopy for early maturing fruit production in Rio Grande do Sul. The limitation is the lack of information about its performance and management. The aim of this research was to evaluate the development, production and fruit quality of 'Michal' tangerine grafted on five rootstocks: 'Troyer' citrange, 'Swingle' citrumelo, 'Cravo' lemon, 'Sunki' tangerine and 'Flying Dragon' trifoliate orange, in the Depressão Central of Rio Grande do Sul. The following variables were evaluated: plant height; trunk circumference; canopy projection area (APC); produced fruit number and weight (MF); MF/APC relation (IP); juice total soluble solids (SST) and total titrable acidity (ATT); fruit size and juice content. 'Swingle' citrumelo provided good vigor, yield, IP, SST and ATT for 'Michal', while 'Cravo' lemon induced good vigor, yield, IP and fruit size. Both are good recommendations as rootstock for orchards of 'Michal'.

Tratamento por água quente na qualidade de maçãs 'fuji', inoculadas artificialmente com Botryosphaeria dothidea, em armazenamento refrigerado / Hot water treatments on fruit quality of 'fuji' apples artificially inoculated with Botryosphaeria dothidea, in refrigerated storage

O objetivo deste trabalho foi avaliar a ocorrência de perdas físico-químicas em maçäs cultivar Fuji, previamente inoculadas com o fungo causador da podridäo branca (Botryosphaeria dothidea (Moug.:Fr.) Ces. & De Not), em armazenamento refrigerado (AR), à temperatura de 0-1ºC. Os tratamentos foram combinaçöes de 3 períodos (1, 2 e 3 minutos) e 3 temperaturas da água de imersäo (47, 49 e 52ºC). As maçäs foram avaliadas após 1, 3 e 5 meses em AR e após 7 dias em temperatura ambiente. Ao final de cada período de armazenagem, as maçäs foram avaliadas para as seguintes variáveis: firmeza de polpa, sólidos solúveis totais (SST), acidez titulável e perda de peso. O tratamento térmico reduziu os teores de acidez titulável, aumentou os teores de SST, e pouco influenciou na firmeza de polpa e perda de peso