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This study investigated the effects of bio-nanocomposite coatings developed using arrowroot starch (AA), cellulose nanocrystals (CNC), carnauba wax nanoemulsion (CWN), and Cymbopogon martinii and Mentha spicata essential oils (CEO and MEO, respectively) on the physicochemical, microbiological, bioactive, antioxidant, and aromatic characteristics of strawberries cv. 'Oso Grande' in refrigerated storage for 12 days. The coatings improved the shelf life and stability of strawberries, minimizing their weight loss (2.6-3.9 %), as well as changes in color and texture (except for those coated with CEO), titratable acidity, pH, soluble solids, anthocyanins, phenolic compounds, ascorbic acid content, and antioxidant activity compared with uncoated control strawberries. The bio-nanocomposite coatings containing MEO and CEO also exhibited antimicrobial activity, reduced visible fungal deterioration (40-60 %), and reduced microbial load (3.59-4.03 log CFU g

Betalains are natural nitrogenous water-soluble pigments found in species belonging to the Caryophyllales order and in mushrooms. Betalains can be considered multifunctional molecules due to their diverse bioactivities such as antioxidant, antimicrobial, anticancer, and anti-inflammatory. Furthermore, they can detect pH variations in foods and are considered promising colorimetric bioindicators. The bioactivities of betalains have improved their use as active and bioactive agents, and colorimetric indicators in the development of edible and biodegradable films for foods, which are trends in the food packaging market. Thus, this review presents the state-of-art information on the use of betalains as a multifunctional molecule in the development of smart, active, and bioactive edible and biodegradable packaging for foods. Studies have revealed that betalains can be successfully used to develop: smart films to indicate the freshness and spoilage of foods such as shrimp, fish, and chicken; active films with antimicrobial and antioxidant potentials to increase the shelf life of sausage and shrimp; and bioactive films with health benefits.

Made available in DSpace on 2022-04-28T19:41:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-01-01 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Citrus canker is a bacterial disease that affects citrus crops, caused by microorganisms of the genus Xanthomonas responsible for great damage to citrus production. In this work, the antimicrobial effect of nanoemulsions based on the major compounds of essential oils (EOs) eugenol, thymol, geraniol and menthone were investigated against two strains of Xanthomonas that cause citrus canker (Xac and XauB). Nanoemulsions were produced for each compound using two different stirring speeds (7,000 and 12,000 rpm). All nanoemulsions underwent analysis to characterize particle sizes and stability. Thymol nanoemulsions had the smallest particle sizes (59.8 to 73.9 nm) and the highest stability and also showed the ability to inhibit the development of both strains of bacteria, with minimum inhibitory concentrations (MIC) of 0.03% (v/v), along with eugenol (0.03% (v/v) for Xac and 0.02% (v/v) for XauB) and geraniol nanoemulsions (0.06% (v/v) for both bacteria). Thymol was the compound with the highest minimum bactericidal concentrations (MBC), with values of 0.03% (v/v) for both bacterial strains. Eugenol showed MBC only against XauB, at a concentration of 0.03% (v/v). Geraniol did not show bactericidal activity, suggesting a bacteriostatic action of this compound with the tested microorganisms. In general, the antimicrobial activity of the nanoemulsions was increased with increased agitation speed, particle reduction and greater stability. Therefore, nanoemulsification can be an alternative to applying the antimicrobial activity of natural compounds in the control of citrus canker. Department of Biotechnology Federal University of São Carlos São Paulo State University (UNESP) School of Pharmaceutical Sciences Tanquímica Indústria e Comércio Ltda Department of Morphology and Patology Federal University of São Carlos Brazilian Agricultural Research Corporation Embrapa Instrumentação São Paulo State University (UNESP) School of Pharmaceutical Sciences CNPq: # 407956/2016-6 CNPq: 101117/2018-3

The internal breakdown (IB) is a premature and uneven mango pulp ripening physiological disorder that is noticed only when the fruit is sliced for consumption. Thus, there is a demand for analytical methods to detect IB in mangoes to avoid consumer dissatisfaction and reduce postharvest waste. In this work, physicochemical and volatile compounds were determined to evaluate the ability to predict pulp IB. Principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the data show that color, firmness, and volatiles compounds are important to give some information about the physiological changes caused by IB. The volatile compounds methacrylic acid, ethyl ester, isopentyl ethanoate, limonene oxide, (E)-2-pentenal, tetradecane, and γ-elemene were identified as chemical markers of IB. Therefore, mango physical and chemical characteristics combined with PCA and PLS-DA were successfully employed for the identification of IB in mangoes, showing significant differences between healthy and IB fruits.

Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits.

Many types of nanocomposites employed in food packaging are based on silver nanoparticles (AgNP) because of their antibacterial properties, which can increase food shelf-life. As the commercialization of AgNP products has been expanding, the released of such nanoparticles in the environment has caused enormous concern, once they can pose potential risks to the environment and human beings. For instance, exposure of the maternal environment to nanomaterials during pregnancy may impact the health of the dam, fetus and offspring. In this context, here we investigated the effects of prenatal exposure of AgNP on the pregnancy outcomes of dams and postnatal development of their offspring. Pregnant Wistar rats were exposed to distinct AgNP concentrations (0, 1, 3 and 5 μg/kg/day) from beginning to the end of pregnancy. At parturition, newborns were observed regarding clinical signs of toxicity and survival rate. The offspring was examined by evaluating developmental endpoints. A delay in time for vaginal opening and testes descent were detected in the offspring exposed to AgNP during embryonic development. Our results indicate that prenatal exposure to AgNP can compromise neonatal rats' postnatal development, especially the reproductive features.

Com o objetivo de se avaliar o efeito de tratamentos pré-colheita na qualidade de bulbos de cebola, através dos parâmetros perda de peso, espessura e coloração da casca, diâmetro e firmeza do bulbo, foram desenvolvidos experimentos na Estação Experimental de Hortaliças da SVS do Brasil Sementes Ltda, Paulínia, Estado de São Paulo, em 1997 e 1998. Em 1997, foram utilizados quatro tratamentos: testemunha; oxicloreto de cobre, 250g/100L de água; ácido bórico, 250g/100L de água; e a combinação dos dois últimos e seis cultivares: Serrana, Régia, Crioula e três híbridos da SVS, HT, HS-1 e HS-2. Em 1998, foram também utilizados quatro tratamentos, sendo o tratamento proveniente da combinação de oxicloreto de cobre com o ácido bórico substituído pela aplicação com cloreto de cálcio, 100g/100L de água. Foram utilizadas somente três cultivares, já cultivadas no ano de 1997, Serrana, Crioula e o híbrido HS-1. Nos dois experimentos os tratamentos foram aplicados durante a bulbificação. Os bulbos foram armazenados à temperatura ambiente (25oC) e analizados periodicamente para os parâmetros citados. Os resultados permitem observar que a aplicação pré-colheita do oxicloreto de cobre, nas quatro últimas semanas do ciclo, aumentou significativamente a resistência da casca dos bulbos, reduziu a perda de peso e incrementou a coloração dos mesmos, para todas as cultivares, em 1997. Cultivares com casca mais escura permitem melhor resposta aos tratamentos pré-colheita para a coloração, do que as de casca mais clara. A firmeza, não foi influênciada pelos tratamentos pré-colheita, nas duas safras estudadas. Em 1998, bulbos tratados com oxicloreto de cobre ou cloreto de cálcio demonstraram incremento visual na coloração e na firmeza, que não foi detectado estatísticamente. Pre-harvest treatments were evaluated to enhance onion bulb quality in different onion cultivars adapted to tropical conditions. The parameters used for that were weight loss, skin color and thickness, bulb diameter and firmness. Trials were carried out at the SVS do Brasil Sementes, Experimental Station, Paulínia, São Paulo State, in the years 1997 and 1998. Four treatments were used in 1997: control, copper oxicloride (250g/100L ); boric acid (250g/100L ), and a combination of the two treatments (250g/100L of each one). Treatments were applied at bulbing stage, in the weeks prior to harvest, in 6 cultivars: Serrana, Régia, Crioula, and the hybrids HT, HS-1 and HS-2. In 1998, four treatments were also used, with the treatment ( copper oxicloride, 250g/100L + boric acid, 250g/100L) was replaced by Calcium chloride, 100 g/100 L. Cultivars Serrana, Crioula and the hybrid HS-1 were planted in the second trial. Bulbs were stored at room temperature prior to analyses. The results showed that copper oxicloride (250g/100L) induced an increase in skin thickness, decrease in weight loss and enhance color enhance in cultivars, in year of 1997. Dark skin cultivars showed better response to pre-harvest treatments than light skin cultivars. Firmness was not affected due to pre-harvest treatments. For the year 1998, bulbs showed a visual increase in color and firmness due to pre-harvest treatments, but these differences were not significant different.

A classificação manual para tomate de mesa e a utilização da caixa K para transporte ainda predomina em diversas regiões no Brasil. O presente trabalho buscou caracterizar frutos da cultivar Débora provenientes de plantios comerciais quanto ao estádio de maturidade, diâmetro e defeitos físicos e danos na etapa de colheita e no recebimento do produto na CEASA, de Campinas. Objetivou-se também avaliar a incidência de danos físicos, a perda de peso e alterações na qualidade em frutos retirados diretamente no campo de produção e nas etapas da colheita (1), recebimento em um barracão para classificação manual (2), após classificação manual e embalagem (3) e na comercialização do produto na CEASA (4). Para está amostragem retirou-se 120 frutos em cada etapa. Defeitos e danos físicos presentes foram analisados utilizando-se uma escala de notas. Frutos amostrados em campo já demonstravam danos físicos, provenientes principalmente da abrasão com as estacas de bambu e fios de amarrio, ataque de insetos e distúrbios fisiológicos e nutricionais. Os frutos foram colhidos predominantemente no estádio de maturação verde-maduro (48%). Na amostragem retirada na CEASA dois dias após a colheita está porcentagem era de 26,3%, com misturas de diâmetros, sendo que 55,4% dos frutos encontravam-se entre 50-60 mm e 43,9% acima de 60 mm. Observou-se um incremento nos danos físicos e na perda de peso e conseqüente perda na qualidade com o aumento do manuseio e transporte do produto. Frutos retirados diretamente da planta mostraram-se mais aptos a consumo após armazenagem por 21 dias (45%) do que frutos amostrados na CEASA (5,8%).Manual classification using wooden boxes (K) are still very common in Brazil. The main goal of this work was to characterize tomatoes of the cultivar Débora type, for maturity index, diameter and external defects at harvest time and at Retail Market, CEASA, Campinas, São Paulo State, Brazil. This research also evaluated parameters related to mechanical injury (%), weight loss (%) and quality during the main phases (1) harvest; (2) before field sorting and classification; (3) after field sorting and packaging in K boxes; (4) at CEASA. 120 fruits were taken at each stage. Defects and physical damage were evaluated using a score scale. Fruits sampled in the field showed external damages, due to bruising from bamboo stakes, insects attack and physiological and nutritional disorders. Fruits were harvested mainly at green maturity stage (48%). But, when sampled at CEASA this amount dropped to 26,3%, having mixed diameters fruits, 55,4% at 50-60mm and 43,9% over 60 mm. The results showed an increase in mechanical injury (%), weight loss (%) and loss of quality during the stages. Fruits taken directly from field showed better quality (45%) after storage for 21 days than fruits sampled at terminal market, CEASA (5,8%).

A batata é uma das principais hortaliças cultivadas no Brasil, sendo uma cultura de grande expressão econômica no estado de São Paulo. Após a colheita os tubérculos são submetidos aos processos de beneficiamento e classificação, sendo então destinados ao mercado consumidor. Neste trabalho realizou-se a descrição e a caracterização dos processos das unidades de beneficiamento e classificação de batatas por meio da identificação do material usado para a construção do maquinário, caracterização dimensional dos equipamentos, medidas de rotação de operação das esteiras de abastecimento e das classificadoras, determinação da velocidade de deslocamento e da rotação dos tubérculos e a produtividade dos operários. Determinou-se também os pontos críticos de impacto com queda durante o beneficiamento, utilizando-se a esfera instrumentada (70 mm), Techmark, Inc., Lansing, Michigan, Estados Unidos. Com esta, obtiveram-se dados de aceleração máxima (G) e mudanças na velocidade (deltav). Este levantamento foi realizado em cinco unidades de beneficiamento e classificação para batatas localizadas no estado de São Paulo. Observou-se variação quanto ao comprimento do equipamento, atingindo 26,5%. Foi constatado também variação na vazão de água entre as unidades devido à diferença nos sistemas utilizados para a lavagem dos tubérculos, tendo os volumes oscilado de 15,4 a 168 mil litros por hora. As escovas mais utilizadas na etapa de lavagem eram compostas de cerdas com nylon cristal e fibra de coco, não sendo encontradas escovas compostas de origem animal. A rotação média para todas as unidades na etapa de lavagem foi de 157 rpm, porém verificou-se variação de 75% (112 a 196 rpm). Para a etapa de secagem, a rotação média foi de 122 rpm, tendo oscilado de 68 a 210 rpm. Os pontos das linhas de beneficiamento e classificação de batata demonstraram maior G nos pontos de transferência (entrada do lavador e ensaque). Nas unidades A, B e D as maiores médias de G ocorreram nas etapas iniciais de lavagem, apresentando valores próximos de 140 G (m/s²).Potatoes are one of the most important vegetable crops in Brazil, and are especially important in São Paulo State. After harvesting, potatoes are sorted and classified in a packinghouse, then shipped to consumers. The goal of this research was to describe the main features and working systems used in a potato packing line. Therefore, the material type used was identified taking into account the dimensions of the equipments, brushes rotation on receiving belts and sorting lines, average velocity, tuber displacement velocity and rotation, and employee daily yield. The critical points for drop impact were measured using an instrumented sphere (70 mm), Techmark, Inc. Lansing, Michigan, USA. Results for maximum Acceleration (G) and velocity changes (deltav) were found. This research was done in five packinghouses of São Paulo State. A variation occurred in length among the lines, of about 26,5%. The water consuption varied among the units based on the washing system used, and volume dispended varied from 15,4 to 168 thousand liters/hour. The main brushing composition used on the washing brushes were nylon and coconut fiber, and brushes of animal origin were not used. The average rotation observed on the washing step was 157 ppm, with a variation of 75% (112-196 rpm). For the drying step, the average rotation was 122 rpm, varying from 68 to 210 rpm. The critical points that showed high G were the transfer points (washing entrance and packing). At units A, B and C the high G values were at the initial washing steps, closely to 140 G (m/s²).

O tomate é uma das principais hortaliças cultivadas no Brasil e tratamentos que propiciem o controle do amadurecimento são extremamente desejáveis. Avaliou-se a qualidade pós-colheita de tomates tipo italiano tratados com etileno. Tomates 'Andréa' foram colhidos em campos de produção comercial no estádio verde-maduro, selecionados para presença de danos externos e classificados quanto ao tamanho e cor e posteriormente foram tratados com 100 µL L-1 de etileno. Os ensaios foram planejados com delineamento inteiramente casualizado em esquema fatorial com quatro tratamentos e quinze repetições (n=10). Após a aplicação, os frutos foram divididos em dois lotes. Um lote permaneceu a 20º±1ºC e outro foi mantido a 12,5º±1ºC, ambos sob umidade relativa 90±5%. Tomates do tratamento controle foram mantidos nas mesmas condições de temperatura e umidade relativa. Os frutos foram avaliados após cada mudança de estádio de amadurecimento para as seguintes variáveis: coloração externa (L*a*b*), perda de massa, sólidos solúveis totais, acidez titulável e teor de ácido ascórbico. A aplicação de etileno não influenciou de maneira significativa as variáveis químicas e físicas estudadas. Frutos armazenados à temperatura de 20ºC demonstraram maior porcentagem de perda de massa ao longo do amadurecimento, com média de 2,60%. A relação brix/acidez apresentou pouca variação entre os tratamentos avaliados. Frutos do tratamento controle e mantidos à temperatura de 20ºC apresentaram mudança de coloração mais rápida no início dos experimentos, não sendo observada posteriormente diferença significativa no desenvolvimento da cor dos tratamentos avaliados. O tratamento com etileno não acelerou de forma significativa o amadurecimento de tomates 'Andréa' armazenado sob as duas temperaturas estudadas.Tomatoes are one of the most important vegetable crops grown in Brazil and treatments that facilitate ripening control are extremely desirable. The present work was carried out aiming to evaluate postharvest quality of roma-type tomatoes treated with ethylene. 'Andréa' tomatoes were harvested in commercial fields at the mature-green stage, were graded for size and color, and treated with ethylene (100 µL L-1) for 48 hours at 20º±1ºC and relative humidity of 90±5%. The experiments were carried out using a completely randomized design with four treatments and fifteen replicates (n=10). After ethylene application, tomatoes were stored at two temperatures. One lot remained at 20º±1ºC and another one was kept at 12.5º±1ºC and relative humidity of 90±5%. Control fruits were kept in the same storage conditions of temperature and relative humidity. For each maturity color change, the following analyses were carried out: color indexes (L *, a* and the b * and its relations), water loss (%), soluble solids (ºBrix), titratable acidity (g 100g-1), and ascorbic acid (mg 100g-1). Ethylene application promoted color uniformity in treated fruits. However, there were no significant changes in the other postharvest variables evaluated. Fruits stored at 20ºC showed 2.6% of mass loss during storage. Brix/titratable ratio showed slight variation throughout the experiment. Control fruits stored at 20ºC changed external color earlier than other treatments in the beginning of the trial, showing no significant difference after that. Postharvest ethylene application was not an efficient technique to hasten ripening of 'Andréa' tomatoes.

A tomaticultura de mesa vem se modernizando nos últimos anos, com a implantação de unidades de beneficiamento e classificação que limpam, selecionam e classificam os produtos. Apesar destas mudanças, as perdas pós-colheitas ainda são altas, principalmente pela incidência de danos físicos, que ocorrem em pontos de transferência nos equipamentos e durante o processo de embalagem. Este trabalho teve como objetivo avaliar a qualidade dos frutos de tomate de mesa, cv "Débora", quando submetidos à queda após a etapa de limpeza em protótipo desenvolvido em laboratório para simular este sistema, relacionando alterações na qualidade com a magnitude de impacto encontrada (G, m/s2). Para tanto tomates foram beneficiados em rotações de 100 rpm e submetidos à queda em três diferentes alturas (10, 20 e 30 cm) e três diferentes superfícies receptoras (espuma, caixa plástica e metálica). A magnitude dos impactos (G, m/s2) foi mensurada através da utilização da esfera instrumentada de 70 mm (Techmark, Inc., Lansing, EUA). A qualidade dos frutos após serem submetidos ao impacto foi avaliada por meio da perda de massa (%), injúria interna e de análises químicas. Os resultados obtidos com a esfera instrumentada mostraram que a superfície de espuma reduziu a aceleração máxima (G, m/s2) em aproximadamente 70%, para as alturas de queda de 10 e 20 cm e de 47% para a queda de 30 cm, quando comparada à superfície metálica. Nos ensaios com os tomates, observou-se que frutos submetidos à queda de 30 cm em superfície metálica apresentaram um aumento de 31% nos danos internos quando comparados aos frutos submetidos à queda desta mesma altura em superfície de espuma. A perda de massa foi maior (3,46%) nos frutos submetidos à queda de 30 cm na superfície caixa plástica. Para as análises químicas não foi observada diferença estatística entre as três superfícies receptoras e as três alturas de queda. Por meio dos resultados obtidos, conclui-se que o uso de superfícies protetoras diminui significativamente os danos internos nos frutos e que tomates submetidos à queda em caixas plásticas demonstraram significativa incidência em danos físicos, portanto, modificações devem ser realizadas na etapa de embalagem.The cultivation of fresh market tomatoes has been modernized with the introduction of packing lines for cleaning, sorting and classifying. Despite of those technological changes, post harvest losses are still high, mainly due to the incidence of the mechanical damages that occurr in the transfer points and during packing. The main goal of this research was to evaluate tomato quality of cv. Debora, subject to dropping after being subjected to the cleaning step on a prototype developed in laboratory to simulate a commercial system, relating quality changes to impact magnitude (G, m/s2). Therefore, fruits were subject to a 100 rpm rotation and submitted to a fall from three different heights (10, 20 e 30 cm) and three different surfaces (foam, plastic box and metallic sheet). The impact magnitude (G, m/s2) was measured using an instrumented sphere, 70 mm Techmark, Inc., Lansing, EUA). Fruit quality after impact was evaluated by weight loss (%), internal bruising, and chemical analyses. The use of an instrumented sphere showed that a foam surface decreases maximum acceleration (G, m/s2) by about 70% for 10 and 20 cm high drops and 47% for 30 cm drop, compared to a metallic surface. Tomatoes submitted to drops from 30 cm high over metal surface showed increase on 31% on internal bruising when compared to fruits submitted to drops at the same height on the covered surface (foam). The highest weight loss (3,46%) was found in fruits submitted to a drop from 30 cm on plastic boxes. No statistical differences were observed between the different treatments. Based on the results, it could be concluded that the use of protective surfaces significantly decrease internal bruising and weight loss and tomatoes submitted to drops in plastic boxes showed a significant increase in physical damage, therefore, changes have to be made at the packaging stage.

Este estudo visou avaliar o efeito de diferentes coberturas comestíveis sobre a qualidade pós-colheita do tomate de mesa cv. Débora. Foram utilizadas as seguintes coberturas: cera de carnaúba Fruit Wax H2 (18%), emulsão de resinas Fruit Wax M-AC (18%) e cera de carnaúba Megh Wax ECF-124 (18%); tomates sem cera serviram de controle. Foram utilizados 40 frutos por tratamento em delineamento inteiramente casualizado. Após a limpeza e aplicação das ceras, os frutos foram armazenados a 12,5°C e 25°C e 90% de umidade relativa. Análises para perda de massa fresca (%), coloração e qualidade foram realizadas durante quinze dias. No final do período de armazenagem, os frutos foram avaliados quanto à firmeza, pH, concentração de sólidos solúveis, vitamina C e acidez. Foi realizada também análise sensorial para frutos armazenados nas duas diferentes temperaturas. O tratamento com Megh Wax ECF-124 proporcionou menor perda de massa e frutos mais firmes em ambas as temperaturas. Tomates tratados com Fruit Wax M-AC e Megh Wax ECF-124 apresentaram maior porcentagem de frutos apropriados ao consumo. Não houve diferença significativa entre os tratamentos quanto à coloração e análises químicas, exceto para os frutos cobertos com Fruit Wax M-AC, que apresentaram menor teor de vitamina C em ambas as temperaturas e maior pH a 25°C. As ceras Fruit Wax M-AC e Megh Wax ECF-124 não interferiram no sabor e no odor dos frutos. A aplicação de cera contribui para uma diminuição na perda de massa e decréscimo no número de frutos descartados devido a danos físicos e podridões, sendo que Megh Wax ECF-124 é mais eficiente na manutenção da qualidade de tomates de mesa.This study aimed at evaluating the effect of edible coatings on tomato cv. Debora post-harvest quality. The following waxing emulsions were used: wax of carnauba Fruit Wax H2 (18%), emulsion of resins Fruit Wax M-AC (18%) and wax of carnauba Megh Wax ECF-124 (18%); tomatoes without wax were used as reference. A totally randomized experiment was installed using 40 fruits for each treatment. After cleaning and application of the waxes, the fruits were stored at 12,5°C and 25°C and 90% RH. Analyses for weight loss (%), color and quality were carried out during fifteen days. After storage, fruits were evaluated for firmness, pH, soluble concentration of solids, vitamin C, total acidity and a sensorial analysis. Tomatoes treated with Megh Wax ECF-124 presented minor weight losses and firmer fruits in both temperatures. Fruits treated with Fruit Wax M-AC and Megh Wax ECF-124 showed the highest percentage of fruits edible for consumption. There was no significant difference between treatments for color and chemical analyses, except for fruits covered with Fruit Wax M-AC, that showed low level of vitamin C on both temperatures and higher pH level at 25°C. Fruit Wax M-AC and Megh Wax ECF-124 did not affect flavor and odor on fruits. Wax application contributed to reduce weight loss and the number of fruits discarted due to physical damage and diseases. Megh Wax ECF-124 was the most efficient wax for keeping fruit quality.

Comparou-se a qualidade de frutos provenientes de colheita utilizando cestas de bambu e sacolas de lona plástica em campos de produção na região de Mogi-Guaçu, SP. Utilizou-se como testemunha frutos não submetidos ao manuseio. O delineamento utilizado foi inteiramente casualizado em esquema fatorial (sistemas de colheita x dias após a colheita) com três repetições. Foram observados o tempo de colheita, incidência de danos físicos (%) originados no campo e/ou no processo de colheita, perda de masa (%) durante o armazenamento, e a qualidade visual após armazenamento por 21 dias a temperatura ambiente (23ºC). O tempo necessário para realizar a colheita no mesmo número de plantas utilizando-se cesta de bambu foi superior em 20%, em relação à sacola plástica. A incidência de danos físicos (%) e perda de massa (%), apesar de maiores nos frutos colhidos com sacola, não foram significativamente diferentes dos colhidos com cestas de bambus. Observou-se maior perda de massa (%) durante o armazenamento nos frutos colhidos utilizando-se sacolas de lonas plásticas. Após armazenamento por 21 dias, frutos colhidos com sacola plástica apresentavam maiores perdas do que aqueles colhidos utilizando-se cestas de bambu, principalmente devido a danos físicos e podridões.Quality of tomato fruits harvested using traditional bamboo baskets was compared to fruits harvested using harvest bags in the Mogi Guaçu region, São Paulo State, Brazil. Fruits not submitted to handling were used as control. The trial was totally randomized (harvest system x days after harvest) in a factorial design. The observed data were time spent for each harvest operation, mechanical injury (%) caused either in the field or/and in the process of harvesting, weight loss (%) during storage and final quality of fruits after storage for 21 days at room temperature (23ºC). The time necessary for the harvest with bamboo baskets was 20% higher than using plastic bags. The results showed that weight loss (%) and injury incidence (%) using harvesting bags were higher than the harvest using bamboo baskets. Weight loss (%) was higher in fruits harvested with plastic bags during storage. After storage during 21 days, tomatoes harvested using plastic bag showed higher losses than fruits picked using bamboo baskets due to mainly mechanical injury and diseases.

Os Centros de Abastecimento, conhecidos por CEASAS, são pontos de concentração física da produção de hortigranjeiros e flores oriundos de diversas regiões do país. As mercadorias são destinadas aos atacadistas, que podem também ser produtores rurais ou apenas intermediários. O tomate possui grande representatividade de comercialização dentro dessas centrais de abastecimento. A partir de questionários, identificou-se o perfil dos comerciantes de tomate de mesa na CEAGESP. Constatou-se que 45,8% dos entrevistados possuem um volume médio de tomate comercializado durante o ano maior que 10.000 toneladas, sendo que, desses, 70,8% possuem produção própria de tomate. As cultivares Carmen e Débora foram as líderes de comercialização no período avaliado. Os resultados apontaram que os atacadistas comercializam com mais de um tipo de comprador, sendo os principais feirantes e supermercados, com ampla utilização da embalagem de madeira, caixa K, seguindo com 20,8% em caixas plásticas e 16,7% com caixas de papelão. Os permissionários comercializam o tomate classificado, seja manualmente (58,4%), ou usando máquinas (8,3%) ou ambos os procedimentos (33,3%), porém os índices de padronização não são satisfatórios, encontrando-se numa mesma caixa mistura intensa de graus de coloração e tamanhos variados, o que leva a 45,8% do produto a ser reclassificado.The Terminal Markets are the main centers for distribution of vegetables, fruits and flowers from different States of Brazil. The CEAGESP wholesalers can be shippers or growers. The amount of tomato commercialized in these terminal markets is very expressive. It was possible to determine the profile and the main features of the wholesale market at CEAGESP. About 45.8% of the wholesalers had an average commercialization volume of 10,000 tons/year, and 70.8% of them commercialize their own production. Cultivars Carmen and Débora were the leaders on the market. The results pointed out that wholesalers had more than one type of buyer, and the main ones were street fair and supermarkets. Most of the tomato is commercialized in boxes (box K), followed by 20.8% of plastic boxes and 16.7% of cardboard packages. CEAGESP wholesalers adopt tomato classification, either done manually (58.4%), or by machines (8.3%) or using both systems (33.3%). The standardization index was not satisfactory, with color and sizes in different degrees, and therefore 45.8% has to be reclassified.

O acesso a informações e às mudanças tecnológicas fizeram com que consumidores se tornassem cada vez mais exigentes e preocupados com a saúde. Assim, procurou-se estabelecer o comportamento de compra dos consumidores de tomate de mesa (Lycopersicon esculentum Mill.) em supermercados de Campinas (SP), e a partir das respostas aos questionários traçou-se seu perfil destacando suas preferências, costumes, reclamações e exigências. Identificou-se que é a mulher que realiza as compras para casa, com preferência pelo consumo do tomate na forma "in natura". Encontrou-se insatisfação de 95,6% dos entrevistados quanto à qualidade do tomate, sendo a presença de danos físicos a maior reclamação. Assim, a qualidade do tomate que estava sendo apresentado nas gôndolas dos supermercados não correspondia àquela indicada pelos consumidores (frutos com coloração vermelha, uniformes e ausência de injúrias). Diante da insatisfação dos consumidores e considerando que o tomate preferencialmente é consumido "in natura" deve-se atentar para sua aparência externa, promovendo manuseio adequado nas etapas pós-colheita a fim de minimizar danos físicos. Os consumidores revelaram que pagariam uma quantia mais elevada pelo tomate caso este apresentasse melhor qualidade. A opinião do consumidor deve ser considerada para se encontrar soluções tecnológicas e/ou estratégicas que possam minimizar os danos pós-colheita do tomate, atingindo suas expectativas quanto à qualidade do produto.Access to information together with technological developments have helped to make consumers more preocupied about their health. A study was made of the buying habits of tomato consumers in supermarkets in Campinas (São Paulo State, Brazil). With the answers to the questionnaire to hand it was possible to determine the preferences, the customs, the complaints and the demands of the customers. It was established that it is the woman of the house who does the buying and that tomatoes are consumed raw. 95,69% of those interviewed complained about the quality of the tomatoes, the presence of physical damage to the tomato being the main complaint. The quality of the tomatoes displayed do not live up to customers expectations (color, uniformity of size and mechanical injuries). Consumers disclosed that they would pay higher prices for tomatoes with better quality attributes. Ahead of the consumers' complaints and considering the preference for fresh tomatoes, special attention must be given to the appearance, promoting appropriate handling in the post-harvest stages, to minimize injuries. The opinion of the consumers must be considered in order to trace technological and/or strategical solutions that can minimize this problem, therefore reaching their expectations related to product quality.

Neste trabalho avaliou-se a limpeza do tomate de mesa 'Débora' em relação à eficácia na qualidade dos frutos. Primeiramente, estudou-se a eficácia, com auxílio de esferas de borracha, variando-se as cerdas (náilon, sisal, PET e fibra de coco) e a rotação (40, 80, 120 e 160rpm) das escovas. Depois, com os melhores resultados, foram avaliadas a eficácia da limpeza em tomates e a qualidade pós-colheita dos frutos mensurada pela perda de massa (%), atividade respiratória (CO2) e evolução da concentração de etileno. No primeiro ensaio, as cerdas de náilon, sisal e fibra de coco combinadas com as altas rotações tornaram a limpeza mais eficaz. A cerda PET e a rotação de 40rpm foram ineficientes, apresentando um índice de limpeza (IL) inferior a 50%. Para os tomates, o tratamento com náilon a 120rpm foi o mais eficaz na limpeza (IL=91%); todavia, o tratamento com náilon 160rpm apresentou um IL inferior (88%), pois, devido à alta velocidade, os frutos pulavam e não eram envoltos pelas cerdas. Menores IL foram obtidos com fibra de coco a 80 e 120rpm, mas não estatisticamente diferentes. De modo geral, frutos limpos com náilon e sisal a 120rpm apresentaram as maiores alterações na qualidade pós-colheita quando comparados aos frutos limpos nessas mesmas cerdas a 160rpm. Maior flexibilidade das cerdas proporciona maior contato fruto/cerdas, com melhoria na eficiência de limpeza, o que pode provocar alterações na qualidade pós-colheita do fruto, porém não significativas. This research evaluated the cleaning process of fresh market tomatoes Débora in relation to the efficiency cleaning and fruit quality. First, the efficiency cleaning was carried, with rubber spheres, changing the types of bristles (nylon, sisal fiber, PET and coconut fiber) as well as the rotation (40, 80, 120 and 160rpm) of rotary brushes. Afterwards, with the best results, the studies were carried out with fresh market tomatoes to evaluate cleaning efficiency and fruit quality measured by weight loss (%), respiratory activity (CO2) and ethylene evolution. In the first case, the nylon and sisal fiber were more efficient at higher rotations. PET bristles at 40rpm rotation were inefficient, presenting a cleaning index (CI) lower than 50%. The nylon brush treatment at 120rpm was the most efficient cleaning process (CI=91%). However, nylon brushes at 160rpm treatment showed the lowest CI (88%). These results were probably associated to the fact that, at higher speeds, fruits tended to jump, causing a poor contact between bristles and fruits. The lowest CI was observed on coconut fiber at 80 and 120rpm treatments. In general, cleaned fruits with nylon and sisal fiber at 120rpm demonstrated higher post-harvest quality alterations when compared to cleaned fruits in these brushes at 160rpm. More bristles flexibility provides better contact fruit/bristles increasing cleaning efficiency, however, it can cause changes on post-harvest fruit quality, but no significant.

Comparou-se a qualidade de frutos provenientes de colheita utilizando cestas de bambu e sacolas de lona plástica em campos de produção na região de Mogi-Guaçu, SP. Utilizou-se como testemunha frutos não submetidos ao manuseio. O delineamento utilizado foi inteiramente casualizado em esquema fatorial (sistemas de colheita x dias após a colheita) com três repetições. Foram observados o tempo de colheita, incidência de danos físicos (%) originados no campo e/ou no processo de colheita, perda de masa (%) durante o armazenamento, e a qualidade visual após armazenamento por 21 dias a temperatura ambiente (23ºC). O tempo necessário para realizar a colheita no mesmo número de plantas utilizando-se cesta de bambu foi superior em 20%, em relação à sacola plástica. A incidência de danos físicos (%) e perda de massa (%), apesar de maiores nos frutos colhidos com sacola, não foram significativamente diferentes dos colhidos com cestas de bambus. Observou-se maior perda de massa (%) durante o armazenamento nos frutos colhidos utilizando-se sacolas de lonas plásticas. Após armazenamento por 21 dias, frutos colhidos com sacola plástica apresentavam maiores perdas do que aqueles colhidos utilizando-se cestas de bambu, principalmente devido a danos físicos e podridões. Quality of tomato fruits harvested using traditional bamboo baskets was compared to fruits harvested using harvest bags in the Mogi Guaçu region, São Paulo State, Brazil. Fruits not submitted to handling were used as control. The trial was totally randomized (harvest system x days after harvest) in a factorial design. The observed data were time spent for each harvest operation, mechanical injury (%) caused either in the field or/and in the process of harvesting, weight loss (%) during storage and final quality of fruits after storage for 21 days at room temperature (23ºC). The time necessary for the harvest with bamboo baskets was 20% higher than using plastic bags. The results showed that weight loss (%) and injury incidence (%) using harvesting bags were higher than the harvest using bamboo baskets. Weight loss (%) was higher in fruits harvested with plastic bags during storage. After storage during 21 days, tomatoes harvested using plastic bag showed higher losses than fruits picked using bamboo baskets due to mainly mechanical injury and diseases.

Papaya is a fruit of great economic importance worldwide, but still presents a high rate of postharvest losses. Among the different reasons explaining this phenomenom, intensive labor and inappropriate storage conditions are the main ones. Carnauba wax nanoemulsion (CWN) coating may be an alternative to this problem, preserving postharvest fruit quality. Therefore, an experimental CWN was developed and a set of three trials were conducted to evaluate its performance on storage of papaya fruits solo type. On the first trial, this coating was applied to the fruits at concentrations of 4.5, 9.0, 13.5 and 18.0% compared to control group (fruits coated with water). In a second trial, the best concentrations determined in the first one was used (13.5 and 18.0% respectively). On the last trial, CWN on a high concentration 18% was compared to commercially treated and untreated fruits. Fruits were stored for 12 to 20 days at 16 to 18°C and Relative Humidity upper to 70%. Physicochemical analyzes carried were soluble solids, titratable acidity, pH, weight loss, firmness, color and ethylene production, while postharvest disease incidence and severity was only performed on the last trial. Significant difference was observed on treatments with high CWN concentration (13.5 and 18.0%) in relation to reducing weight loss, delay ripening and decreasing ethylene production compared to untreated, commercial coating and even to low CWN concentrations. For disease severity it was observed a reduction on coated fruits with high CWN concentration when compared to control and commercial coating. CWN has a potential use for extending papaya postharvest shelf life. Made available in DSpace on 2021-12-15T22:17:20Z (GMT). No. of bitstreams: 1 ACTA-Carnauba-Wax-Zucchini.pdf: 611914 bytes, checksum: 9a5d97c0e6b8ad39ece503b44c5d1823 (MD5) Previous issue date: 2021 V International Symposium on Postharvest Pathology: From Consumer to Laboratory-Sustainable Approaches to Managing Postharvest Pathogens.

Made available in DSpace on 2022-04-28T19:46:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-10-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Ministério da Ciência, Tecnologia e Inovação Empresa Brasileira de Pesquisa Agropecuária The main goal of this research was to evaluate the postharvest quality during storage of papaya wrapped with polyvinyl chloride containing silver. Fourier Transform Infrared Spectroscopy, scanning electron microscopy and atomic absorption spectroscopy were employed for the film characterization. For the postharvest experiments, unwrapped fruits were compared to individually wrapped ones in both conventional polyvinyl chloride film and polyvinyl chloride film containing silver and stored under two conditions (10 days at 15°C, and 2 days at 22°C to simulate market conditions). The physicochemical analyzes, including soluble solids, titratable acidity, ratio, pH, ascorbic acid, weight loss, firmness and color were performed every two days of storage, while microbiological analyzes were performed on the 1st and 10th day of storage. Sensory analysis was carried on the last day of storage. Physicochemical analyses showed that fruits wrapped with polyvinyl chloride films presented a lower weight loss compared to than unwrapped fruits. These results were in accordance with sensory analysis. More importantly, papaya wrapped with polyvinyl chloride film containing silver kept papaya peel green for longer time causing a delay in ripening, indicating its potential to extend postharvest shelf-life of papaya and reduce postharvest losses. Universidade Estadual do Centro-Oeste Departamento de Agronomia Universidade Estadual Paulista (UNESP) Faculdade de Ciências Farmacêuticas PPGBiotec Centro de Ciências Exatas e Tecnologia Universidade Federal de São Carlos (UFSCar) Departamento de Produção Vegetal Escola Superior de Agricultura “Luiz de Queiroz” Universidade de São Paulo Embrapa Instrumentação Universidade Estadual Paulista (UNESP) Faculdade de Ciências Farmacêuticas Empresa Brasileira de Pesquisa Agropecuária: 13.16.04.041.00.00

Made available in DSpace on 2021-06-25T10:23:09Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Strawberry is a highly desirable fruit with a unique taste and a good source of bioactive compounds beneficial to human health. However, it has a short post-harvest shelf life, mainly due to the soft rot caused by Rhizopus stolonifer. This study aimed to evaluate the antimicrobial properties of essential oils (EOs) of Mentha piperita, Cymbopogon martinii, Cinnamomum camphora, and Mentha spicata using spore germination and micro-well dilution assays, and to test the effects of the vaporphase application of M. spicata and C. martini on the incidence and severity of soft rot in strawberry artificially inoculated with R. stolonifer. In in vitro tests, C. martinii and M. spicata EOs were the most effective, inhibiting more than 95% of the spore germination. Additionally, in the microwell dilution test, these EOs had the lowest minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) (5 and 10 μg/mL, respectively), and for the microwell dilution test, the lowest MIC (5 μg/mL and 10 μg/mL, respectively) and MFC (10 μg/mL for both). High in vivo inhibitory effects of M. spicata and C. martinii EOs were observed at 10% concentration, with 100 and 78% reduction, respectively, in the R. stolonifer-induced spoilage. Our results suggest that C. martinii and M. spicata EOs can be used as efficient natural fungicides and can be an alternative to synthetic fungicides for preserving fresh strawberries from soft rot. São Paulo State University (UNESP) School of Pharmaceutical Sciences Department of Biotechnology Federal University of São Carlos Goiano Federal Institute of Education Science and Technology Brazilian Agricultural Research Corporation Embrapa Agroindústria Tropical Brazilian Agricultural Research Corporation Embrapa Instrumentação São Paulo State University (UNESP) School of Pharmaceutical Sciences CNPq: (302381/2016-3 CAPES: 001 CNPq: 101117/2018-3 FAPESP: 2018/24612-9 CNPq: 407956/2016-6

Made available in DSpace on 2021-06-25T11:48:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Empresa Brasileira de Pesquisa Agropecuaria (EMBRAPA) from Brazil Coatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. 'Nova' mandarins (Citrus reticulata) were coated with shellac or carnauba (Copernica cerifera) microemulsions or an experimental carnauba nanoemulsion; these were compared with an uncoated control during storage for 7 days at 20 degrees C. Coatings were also tested on 'Unique' tangors (C. reticulata x C. sinensis) stored for 14 days at 10 degrees C followed by a simulated marketing period of 7 days at 20 degrees C. Fruit quality evaluations included weight loss, gloss, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, internal CO2, O-2, fruit juice ethanol, and other aroma volatile content. Sensory visual shine and tangerine (C. reticulata) flavor rank tests after storage were conducted, followed by an off-flavor rating. The carnauba waxes resulted in less weight loss compared with the uncoated control and shellac coating during both experiments. There were no differences in gloss measurements of 'Nova' mandarins; however, shellac-coated fruit ranked highest for shine in a sensory test. For 'Unique' tangors, initially, shellac showed the highest gloss (shine) measurement; however, at the end of storage, the nanoemulsion exhibited the highest gloss, although it was not different from that of the microemulsion. Similarly, after storage, the nanoemulsion ranked highest for visual shine, although it was not different from that of the microemulsion. There were only minor differences in SS, TA, pH, and SS/TA among treatments. The internal CO2 gas concentration and juice ethanol content generally increased and internal O-2 decreased during storage. The highest levels of CO2 and ethanol were found for the shellac treatment, as was the lowest O-2, indicating anaerobic respiration. There were only minor differences among the other coating treatments; however, they were only sometimes different from those of the control, which generally had the highest O-2, lowest CO2, and lowest ethanol. Shellac and the carnauba microemulsion also altered the volatile profile more than the control and the nanoemulsion did, especially for 'Unique' tangors. For 'Unique' tangors, the control and nanoemulsion ranked highest for tangerine flavor and had the least off-flavor at the end of storage. Among the coatings tested, the carnauba emulsions demonstrated less water loss, imparted more sustainable gloss, and caused less ethanol production than shellac, with the nanoemulsion exhibiting higher gloss measurements, less modifications of the atmosphere and volatile profile, and, consequently, better flavor compared with the microemulsion. Sao Paulo State Univ, Sch Pharmaceut Sci, BR-14800901 Araraquara, SP, Brazil ARS, US Hort Res Lab, USDA, 2001 South Rock Rd, Ft Pierce, FL 34945 USA Embrapa Instrumentacao Brazilian Agr Res Corp, BR-13560970 Sao Carlos, SP, Brazil Sao Paulo State Univ, Sch Pharmaceut Sci, BR-14800901 Araraquara, SP, Brazil CAPES: PDSE/201688881.132643/2016-01 FAPESP: 2016/23419-5 CNPq: 407956/2016-6

Edible coatings to extend the shelf life and preserve the quality of fruit and vegetables are highly demanded nowadays. Recently, plant-based edible coatings have gained importance in the context of sustainability, which in combination with suitable top-down process can render ?greener? nanoemulsions with optimized properties. Herein we developed a carnauba wax nanoemulsion (CWN) by using a high-pressure processing to be applied as an edible coating for fruit and vegetables. The as-developed nanoemulsion properties were compared to conventional carnauba wax emulsion (CWM), where CWN showed particle size diameter of 44 nm and narrow distribution, while CWM displayed larger particles and wider size distribution (from 200 to 1700 nm). For assessment of the postharvest quality, cv. ?Debora? tomatoes, employed here as a model, were coated with CWN or CWM, at concentrations of 9 and 18%, and then compared to uncoated fruit during storage at 23 ºC for 15 days. Evaluation of fruit quality, including sugar, acids, pH, water vapor loss, firmness, gloss, color, ethylene and respiratory activity, were assessed at every 3 days, while sensory test were carried out at the end of storage. Uncoated tomatoes presented the highest water loss values, meanwhile, firmness, ethylene, and respiratory activity were not largely modified by the coatings during storage. Tomatoes coated with the CWN exhibited the highest instrumental gloss and were preferred by consumers in sensory evaluations, indicating the potential of the as-developed carnauba wax green nanoemulsion for postharvest applications. Made available in DSpace on 2022-08-12T18:21:19Z (GMT). No. of bitstreams: 1 Miranda-et-al-Heliyon-v-8-e09803-2022.pdf: 1712703 bytes, checksum: 3b1bcc88cdac4c8c19c55c6c0a3610e2 (MD5) Previous issue date: 2022

The citrus sector is one of the most traditional in Brazilian agribusiness and accounts for 34% of orange production worldwide. However, together with the competitiveness of the current market, orange production has been greatly impacted by climatic variations. In this context, we notice the importance of tools that analyze orange juice on a large scale and quickly in scenarios of high productivity, as well as ensuring quality control in times of low product supply. Related to the quality of orange juice, there are some factors such as the use of conservation methods and the presence of sensory attributes. Among food preservation methods, irradiation can be an alternative in the conservation of fruit juices, but measuring the effects of irradiation is a challenge. Regarding the sensory attributes, the method of quantitative descriptive analysis (ADQ) is capable of providing a complete sensory description of a product, however it requires a long period of training of tasters. In this context, instrumental analyzes such as time domain nuclear magnetic resonance (TD-NMR) and medium-infrared (MIR) and near (NIR) spectroscopy have been explored in intact fruits and juices demonstrating a correlation with quality parameters associated with sensory perception and control of processes. However, clean, fast and non-destructive technologies in combination with irradiation processes and sensory attributes were weakly explored in the literature. Therefore, the present study discusses in the first chapter: the use of non-destructive instrumental methods such as TD-NMR, MIR and NIR to analyze irradiated orange juice. In the following chapters, the studies were directed to assess the quality of orange juice using the ADQ method and its relationship with instrumental methods (TD-NMR, MIR and NIR). The results demonstrated a good performance in the classification of non-irradiated and irradiated samples using the spectral data of MIR and TD-NMR. The study of the relationship between non-destructive instrumental methods and ADQ showed better performance in the classification models for the descriptors yellow, natural flavor, aroma freshness, aroma and flavor cooked with predictive skills valid between 70% and 87% using the MIR spectral data. On the other hand, the classification models based on TD-NMR data reached 79% of correctness in the classification of yellow color and 72% in the body classification of orange juice. Thus, the extensive study of the analytical methods of NMR-DT, MIR and NIR showed great advances in the field of study of the quality of fruit juices and quick and clean analyzes coupled with multivariate statistical techniques for food analysis. O setor citrícola é um dos mais tradicionais do agronegócio brasileiro e responde por 34% da produção de laranja em todo mundo. Entretanto, juntamente com a competitividade do mercado atual, a produção de laranja vem sendo muito impactada pelas variações climáticas. Neste contexto, nota-se a importância de ferramentas que analisem o suco de laranja em grandes escalas e de forma rápida em cenários de grande produtividade, bem como garantir o controle de qualidade em tempos de baixa oferta do produto. Relacionada à qualidade do suco de laranja, encontram-se alguns fatores como uso de métodos de conservação e também a presença de atributos sensoriais. Entre os métodos de conservação de alimentos, a irradiação pode ser uma alternativa na conservação de sucos de frutas, porém medir os efeitos da irradiação é um desafio. Referente aos atributos sensoriais, o método de análise descritiva quantitativa (ADQ) é capaz de proporcionar a descrição sensorial completa de um produto, entretanto requer um longo período de treinamento de provadores. Neste contexto, análises instrumentais como ressonância magnética nuclear no domínio do tempo (RMN-DT) e espectroscopia de infravermelho médio (MIR) e próximo (NIR) vêm sendo exploradas em frutos intactos e sucos demonstrando correlação com parâmetros de qualidade associados à percepção sensorial e controle de processos. Entretanto, as tecnologias limpas, rápidas e não destrutivas pouco foram relacionadas ao processo de irradiação e atributos sensoriais. Portanto, o presente estudo discute no primeiro capítulo: o uso de métodos instrumentais não destrutivos como RMN-DT, MIR e NIR para analisar suco de laranja irradiado. Nos demais capítulos os estudos foram direcionados para avaliação da qualidade de suco de laranja pelo método de ADQ e sua relação com os métodos instrumentais (RMN-DT, MIR e NIR). Os resultados evidenciaram desempenho na classificação de amostras não-irradiadas e irradiadas utilizando os dados espectrais de MIR e RMN-DT. O estudo de relação entre métodos instrumentais não destrutivos e ADQ mostrou melhor desempenho nos modelos de classificação para os descritores amarelo sabor natural, frescor do aroma, aroma e sabor cozido com habilidades preditivas válidas entre 70 e 87% utilizando os dados espectrais do MIR. Por outro lado, os modelos de classificação baseados em dados de RMN-DT alcançaram 79%de acerto na classificação da cor amarela e 72% na classificação corporal do suco de laranja. Desta forma, o extenso estudo dos métodos analíticos de NIR, MIR e RMN-DT apresentaram grandes avanços no campo de estudo da qualidade de sucos de frutas e análises rápidas e limpas acopladas a técnicas estatísticas multivariadas para análise de alimentos.

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