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Copyright of GeSec: Revista de Gestao e Secretariado is the property of Sindicato das Secretarias e Secretarios do Estado de Sao Paulo (SINSESP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Jurnal Agroindustri Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study was carried out at Regional Agriculture Research Station, Pilicode and College of Agriculture Padannakkad from January 2022 to December 2022. The objectives were to study phenological stages regarding flowering, fruit setting and fruit development in peanut butter fruit. The flower bud initiation was started by the end of March. From flower bud initiation to anthesis it took about 28 days. The period of flowering and fruiting was observed from April to September, flowering peaks in three months viz., April, May and June. Whereas fruiting peaks in the months of May, June and July. Yellow-coloured flowers are borne on racemose inflorescence. From fruit set to fruit ripening, it took about 50 days. Fruits are found in clusters. Green-coloured fruits produced during the fruit set gradually change their colour to greenish yellow then orange and red at maturity [ABSTRACT FROM AUTHOR]

Abstract This study aimed to assess the effects of spouted bed (SB) drying and freeze‐drying (FD) on the properties of probiotic umbu‐cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g−1) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu‐cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product.

This study aimed to assess the effects of spouted bed (SB) drying and freeze‐drying (FD) on the properties of probiotic umbu‐cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g−1) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu‐cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product. [ABSTRACT FROM AUTHOR]

Pitaya (Hylocereus sp.) is an exotic and attractive fruit with promising consumption potential due to its nutritional qualities and its flavor and color. However, this fruit and its nutritional benefits for the human diet are not widely known. This paper compared the biometric and physicochemical characteristics, mineral elements, nutrients, and bioactive compounds of pitaya with white and red pulp. The nutrients and bioactive compounds were analyzed by HPLC. The total phenolic compounds and the antioxidant capacity were determined by spectrophotometry. Pitaya red pulp showed higher vitamin E (140.76 Gg µg·100 g−1), antioxidant capacity (36.41 AAT%), eriodictyol (178.75 µg·100 g−1), and anthocyanins. The α-carotene showed higher expression in the white pulp (110.21 µg·100 g−1). The total phenolic content was similar in both fruits. Pitaya consumption should be encouraged due to the presence of nutrients and bioactive compounds relevant to our basic nutrition. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the influence of cladode pruning on apical dominance in the production and post-harvest of pitaya fruits. The experiment was carried out at the Sítio das Pitaya do Pará, which is in the city of Tomé-Açu, State of Pará, Brazil. A randomized block design (RBD) in a 3 x 2 factorial scheme was used, with four replications for each treatment. Treatments consisted of three stand positions in the field (beginning, middle, and end of row) and two pruning regimes (with and without pruning). The interaction of factors Pruning and Stand position (P*SP) inhibited sprouting, while the Pruning factor provided heavier fruits and with a better pulp/peel ratio. Thus, cladode pruning provided benefits to plant management, production parameters, and post-harvest quality. [ABSTRACT FROM AUTHOR]

The prospects of commercialization in the market for exotic fruits are increasingly promising in Brazil. Pitaya, for instance, is a fruit that can be consumed either fresh or processed. During the processing of its pulp, there is generation of residues, mainly from the peel. The aim of this study was to evaluate the convective drying of pitaya peel and the extraction of bioactive compounds by cold maceration and ultrasound-assisted methods, as well as the microencapsulation (ME) process. The peels were cut and dried in an air circulation oven at 60 °C. Some empirical mathematical models were used to describe the drying process (Henderson & Pabis, Page, Peleg, Silva et al., Wang & Singh). The powders obtained from drying were subjected to ultrasound-assisted and cold maceration (4 °C) extractions and ME. Fresh peels (FR), extract obtained by ultrasound (US), extract obtained by cold maceration (CM) and microencapsulated extract (ME) were characterized for the Folin–Ciocalteu reducing capacity (FCRC), antioxidant capacity and phenolic compound profile by High-Performance Liquid Chromatography (HPLC). According to the results, the Peleg model showed the best description for the convective drying of pitaya peel at 60 °C. ME extract showed the highest values for antioxidant capacity by DPPH and FCRC. US and CM extracts showed significant results at 5% probability level for antioxidant capacity by ABTS and FRAP, respectively. The main group of phenolic compounds quantified was flavonols, among which quercetin 3-glucoside had the highest concentration (70.25–361.45 g 100 g−1), and high levels were quantified for the betalains betanin and isobetanin, between 167.23 and 326.43 g 100 g−1. The ME sample had the highest content of total phenolics quantified (TPQ) (1017.18 g 100 g−1), highlighting its technological potential for food production. [ABSTRACT FROM AUTHOR]

Pepino is an exotic fruit that contains high vitamin C and is known to have many beneficial effects on health. In this study, thin layer drying and color changes of pepino fruit by infrared (IR) and microwave (MW) methods were investigated. Effective moisture diffusions and activation energy were calculated from the drying data. Uniformly sliced pepino fruit was processed without peeling. While IR drying processes were performed at 60, 70, and 80 °C temperatures in 210, 165, and 120 minutes, respectively, MW drying processes were completed at 25, 16, and 6 minutes at 140, 210, and 350 W power levels. While the initial average moisture content was 18.5702 kg water/kg dry, the lowest moisture content was determined as 0.3250 at 80 °C in IR and 0.1263 water/kg dry matter×min at 350 W at MW. Effective moisture diffusions (Deff) for IR were calculated between 6.69 × 10-10 - 1.23 × 10-9 m2/s, while for MW it was found between 8.75 × 10-9 - 3.75 × 10-8 m2/s. The activation energy (Ea) was 29.80 kJ/mol for IR and 33.30 kW/kg for MW. In addition, it was determined that color preservation was better in the IR method, and local burns were observed in the samples in the microwave method.

The objective of this work was to verify the influence of different colors of shading meshes on the phenology, biometry and physicochemical characteristics of Physalis peruviana in an organic production system. The experiment was carried out in the experimental area of UFFS, campus Laranjeiras do Sul - PR, in the Horticulture sector. As plant material, seedlings of Physalis peruviana L. produced in an agricultural greenhouse in the experimental teaching area were used. The experimental design was in completely randomized blocks, in a one-factor scheme, with four shading meshes (blue, black, red and white) + control (no cover), with four replications. For the phenology there was no statistical influence of the shading mesh colors. Plants with greater height and smaller diameter were verified using the blue color shading mesh. There were changes in fruit firmness, mass with calyx, diameter, height and soluble solids depending on the type of shading. It is concluded in this work that shading nets of different colors do not affect the phenology of the P. peruviana, but they change the biometric and physicochemical characteristics of fruits, with red color being the ones that provide the best results, the use of the blue colored mesh is not recommended. [ABSTRACT FROM AUTHOR]

Pitaya, originally from Central America, has in recent years become one of the most produced and commercialized tropical fruits across the Brazilian Cerrado small scale commercial family farms. However, despite the economic value, production in Brazil is still incipient. The same is true of the fruit's nutritional value information. In this study, a throughput physical-chemical analysis with emphasis on the antioxidant potential and the identification of volatile compounds, of pitaya fruits at different ripening stages was conducted. Results showed that vitamin C variables, total phenolics, and total antioxidant activity had their values significantly reduced across ripening stages. In total, 12 volatile compounds were detected in the flesh of pitaya, of which, esters appeared to be more expressive, followed by aldehydes and alcohols. The ripe pulp of the fruit can be characterized as having a low caloric value, in addition to significant levels of potassium, magnesium, calcium, sodium and iron. Thus, pitaya has potential for use in the food industry, in addition to being nutritionally rich, and can effectively contribute to the prevention of chronic diseases and in the human diet. [ABSTRACT FROM AUTHOR]

Pitaya (Hylocereus sp.) is an exotic and attractive fruit with promising consumption potential due to its nutritional qualities and its flavor and color. However, this fruit and its nutritional benefits for the human diet are not widely known. This paper compared the biometric and physicochemical characteristics, mineral elements, nutrients, and bioactive compounds of pitaya with white and red pulp. The nutrients and bioactive compounds were analyzed by HPLC. The total phenolic compounds and the antioxidant capacity were determined by spectrophotometry. Pitaya red pulp showed higher vitamin E (140.76 Gg µg·100 g−1), antioxidant capacity (36.41 AAT%), eriodictyol (178.75 µg·100 g−1), and anthocyanins. The α-carotene showed higher expression in the white pulp (110.21 µg·100 g−1). The total phenolic content was similar in both fruits. Pitaya consumption should be encouraged due to the presence of nutrients and bioactive compounds relevant to our basic nutrition.

L'acérola est un fruit tropical 20 à 30 fois plus riche en vitamine C que l'orange. On trouve de l'acérola dans des comprimés ou des poudres vendus pour leur richesse en vitamine C et aussi sous forme de jus ou en additif dans des compotes ou jus de fruit. Excepté la mise en évidence d'une réactivité croisée d'une protéine non identifiée d'acérola avec Hev b 6 du latex, les allergènes de l'acérola n'ont pas été étudiés. Les protéines d'acérola ont été extraites à partir du fruit frais, d'un jus commercial et de poudre riche en vitamine C. Les allergènes ont fait l'objet d'une analyse allergomique incluant des immunoempreintes grâce à des patients documentés et l'identification des protéines par spectrométrie de masse. Les immunoempreintes IgE réalisées avec des patients sensibilisés aux lipid transfer protein (LTP) présentent une réactivité IgE dans les faibles masses moléculaires correspondant aux LTP. En revanche, ni gibberellin-regulated protein (GRP), ni PR10 et ni profiline allergéniques ne sont révélées. La présence de LTP est confirmée par l'utilisation d'anticorps anti-LTP de pêche et par leur identification dans les extraits de fruit frais et de jus commercial par spectrométrie de masse qui révèle, en outre, de nombreux allergènes potentiels. On peut aussi détecter la présence de LTP dans la poudre riche en vitamine C. Le jus d'acérola et les produits dérivés contenant de l'acérola comportent donc un risque certain pour les patients sensibilisés aux LTP. Acerola is a tropical fruit 20 to 30 times richer in vitamin C than oranges. Acerola is found in tablets or powders commercially available for their richness in vitamin C and also in the form of juice or as additives in compotes and fruit juices. Besides a previous report on the existence of an IgE cross-reactivity of an unidentified acerola protein with Hev b 6 from latex no studies on acerola allergens have been performed. Acerola proteins were extracted from fresh fruit, commercial juice and a vitamin C-enriched powder. Allergens were studied by an allergomics analysis, including IgE immunoblots, using sera from documented patients followed by protein identification using mass spectrometry. IgE Immunoblots performed with patients sensitized to LTPs, showed IgE reactivities in low molecular mass corresponding to LTPs. In contrast, no allergenic gibberellin-regulated protein (GRP), PR10 and profilin were revealed. The presence of LTP was confirmed by the use of specific anti-Pru p 3 antibodies and their identification in fresh fruit and commercial juice extracts by mass spectrometry that further unravelled several putative allergens. LTP was also detected in vitamin C-enriched powder. Acerola fruit and juice as well as derived products containing acerola carries a risk for LTP sensitized patients. [ABSTRACT FROM AUTHOR]

Physalis peruviana (Solanaceae) is an exotic fruit that is still little cultivated in Brazil when compared to other species. As a result, information related to management that can contribute to the development of the crop and pest control is scarce. Thus, the objective of this work was to evaluate the effects of spraying diatomaceous earth (DE) on the phytotechnical parameters of the crop and fruit quality, as well as on the induced resistance to arthropods pest in P. peruviana. The experimental design was in randomized blocks, with five treatments, which refer to the concentrations of DE (T1 - 0 g L-1; T2 - 1 g L-1; T3 - 3 g L-1; T4 - 6 g L-1 and T5 - 9 g L-1) and eight blocks. Phytotechnical characteristics of the crop and quality (soluble solids) of the fruits were evaluated, as well as the induction of resistance by evaluating the incidence of arthropods pest. There was no significant difference between the DE concentrations for the phytotechnical and quality variables and those related to the feeding preference of herbivorous insects (number and percentage of leaves with holes). However, plants treated with DE were less preferred for oviposition by Bemisia tabaci and Lema bilineata, and fewer whitefly adults and L. bilineata larvae and adults were also recorded. Thus, it is concluded that DE has no effect on phytotechnical and quality parameters of physalis, but induces resistance against arthropods pest such as B. tabaci and L. bilineata. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of liming on soil fertility, growth, nutrition and production of red pitaya (Hylocereus monacanthus) plants cultivated in pot. The experiment was conducted in blocks, with five doses of limestone (0.0; 0.6; 1.2; 1.8; and 2.5 t ha−1) and four replicates. Corrective doses were established to achieve base saturation of 20 to 70%. Liming increased soil pH (4.5 to 6.7), Ca concentration (5.36 to 20.11 mmolc dm−3), Mg concentration (4.36 to 16.53 mmolc dm−3) and base saturation (23.69 to 72.61%) and reduced potential acidity (37.39 to 15.41 mmolc dm−3). Liming reduces nitrogen concentration and increased phosphorus, calcium and sulfur concentrations in the cladodes. There was an increase in phosphorus concentration and decrease in boron and iron concentrations in fruit peel according to the increase in limestone doses; in the pulp, there was an increase in boron concentration and decrease in iron and zinc concentrations, from the lowest to the highest dose of limestone. Based on the principal component analysis, the limestone dose of 1.8 t ha−1 increased base saturation to 59%, providing favorable chemical conditions for the growth and productivity of red pitaya. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the influence of cladode pruning on apical dominance in the production and post-harvest of pitaya fruits. The experiment was carried out at the Sítio das Pitaya do Pará, which is in the city of Tomé-Açu, State of Pará, Brazil. A randomized block design (RBD) in a 3 x 2 factorial scheme was used, with four replications for each treatment. Treatments consisted of three stand positions in the field (beginning, middle, and end of row) and two pruning regimes (with and without pruning). The interaction of factors Pruning and Stand position (P*SP) inhibited sprouting, while the Pruning factor provided heavier fruits and with a better pulp/peel ratio. Thus, cladode pruning provided benefits to plant management, production parameters, and post-harvest quality. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the influence of cladode pruning on apical dominance in the production and post-harvest of pitaya fruits. The experiment was carried out at the Sítio das Pitaya do Pará, which is in the city of Tomé-Açu, State of Pará, Brazil. A randomized block design (RBD) in a 3 x 2 factorial scheme was used, with four replications for each treatment. Treatments consisted of three stand positions in the field (beginning, middle, and end of row) and two pruning regimes (with and without pruning). The interaction of factors Pruning and Stand position (P*SP) inhibited sprouting, while the Pruning factor provided heavier fruits and with a better pulp/peel ratio. Thus, cladode pruning provided benefits to plant management, production parameters, and post-harvest quality.

Purpose: The oxidation of pericarp is the main one that affects the quality and acceptance of rambutan by consumers, thus, this study aimed to evaluate the isolated and combined effect of hot water and citric acid on the postharvest quality of pericarp and pulp of rambutan stored under refrigeration. Research method: Ripe fruits were immersed in a solution with hot water (45°C in 1 and 3 minutes), citric acid (1 and 3%), and in combinations between them. After the treatments, the loss of mass, soluble solids, titratable acidity, pH, vitamin C content, and browning of the pericarp and pulp was evaluated every three days during 12 days of cold storage (10°C). Findings: The combined effect of hot water for 3 minutes with 3% citric acid resulted in better quality fruits (less mass loss, less degradation of soluble solids, organic acids, and vitamin C), in addition to delaying the development of browning pericarp and pulp until the sixth day of storage. Limitations: Investigations of oxidizing enzymes were absent (equipment) to support the study results. Originality/Value: Studies involving accessible and low-cost technologies that limit physiological damage after harvest (browning of the pericarp) and preserve the quality of the rambutan are recommended. Thus, the pretreatment of rambutan with hot water for 3 minutes associated with 3% citric acid is indicated to preserve the quality of the fruit during refrigerated storage (10°C) for 12 days.

Teaching-learning in the 21st-century is influenced by technological advances, such as the use of online media. In addition, based on Indonesia’s curriculum requirements, teaching-learning has to utilize the local potential of the environment. This study aims to develop a Fructuweb, a learning website with Banten’s exotic fruits as content to support local potential-based learning in the digital era. A 3D research and development methodology was used comprise of define, design, and develop. The subjects for expert validation were five lecturers, and for individually user response tests were four teachers and fifteen students of 10th-grade representatives from senior high school in Serang city and Lebak district, Banten Province. Descriptive analysis were carried out to identify learning process and media need in schools at Banten, also to validate the feasibility of the website. The expert validation result has an average value of 95.1% for the content material aspect of Fructuweb and 92.7% for the media aspect; as for the user response (student and teacher) was 93.4%. These results indicated that the Fructuweb is very feasible to use as an online learning source.

Simple Summary: Tuckerella pavoniformis (Ewing) (Acari: Tuckerellidae) was found to be solidly associated with the tropical fruit mamey, Mammea americana L. (Calophyllaceae), for the first time in northwestern Peru. The highest T. pavoniformis population density was located on the epicarps of fruits. Biometric data was collected from mite-infested fruit for future comparisons with mite-free fruit. The localized commercialization of this fruit could play an important role in the spread of this mite within Peru. The family Tuckerellidae, or peacock mites, is a monogeneric group comprising approximately 32 species, which are usually collected from the fruits or woody parts of their host plants. Fruits and branchlets of mamey, Mammea americana L. (Calophyllaceae) trees in north-western Peru were sampled for peacock mites throughout spring and summer for two consecutive years. This is the first record of Tuckerella pavoniformis (Ewing) (Acari: Tuckerellidae) feeding on mamey. Aggregations of mites were much higher and more common on the fruit epicarps than on branchlets. Recommendations for the development of an Integrated Pest Management strategy for this peacock mite are included. [ABSTRACT FROM AUTHOR]

Defatted dabai (Canarium odontophyllum Miq.) parts are considered good sources of antioxidants. This study aimed to determine the nutritional values and antioxidant properties of dabai cocoa bars and the sensory profile scores of different parts of dabai fruits (oil, oleoresin, and kernel). The second part of this study included the formulation of dark dabai cocoa bars using different percentages (5%, 10%, 15%, 20%, 25%, and 35%) of dabai kernel. The antioxidant activities of the dark dabai and dabai cocoa bars were determined on the basis of DPPH free radical scavenging and thiobarbituric acid reactive species assays. The panelists of the sensory study were asked to score specific sensory attributes using a hedonic scale. Results of the triangle test indicated that the flavor score of the dabai cocoa bar with 40% dabai oleoresin was low and its other sensory scores (aroma and overall acceptability) were also lower than those of the other types of dabai and dark dabai cocoa bars. Furthermore, the dark dabai cocoa bars with 5–35% dabai kernel exhibited an improved formulation, and the cocoa bar containing 20% dabai kernel presented the lowest lipid peroxidation value and higher overall acceptability score than the cocoa bar with 5% dabai kernel. However, the cocoa bar with 5% dabai kernel achieved the highest estimated total phenolic content and DPPH radical scavenging capacity. The β-carotene bleaching inhibition of the dark cocoa (DC) bar was not significantly higher than the cocoa bar with 40% dabai oleoresin. Lastly, the sensory acceptance score of dabai cocoa bars was lower than that of the DC bar due to the crispiness of dabai kernel and the astringent taste of dabai parts. Thus, dabai kernel preparation should be optimized further.

Copyright of Revista Colombiana de Ciencias Hortícolas is the property of Revista Colombiana de Ciencias Horticolas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla (Passiflora ligularis) seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus Aspergillus niger. The extracts were obtained with distilled water, 40% acetone, 80% acetone, 40% ethanol, or 80% ethanol. The highest total phenolic (4713.3 of gallic acid equivalent/100 g of granadilla seed flour in dry basis) and total flavonoid (1910.4 mg of quercetin/100 g of granadilla seed flour in dry basis) contents were obtained with granadilla flour at 50% initial moisture fermented for 48 h with 80% acetone extractor solvent. The highest antioxidant activity was obtained with 80% acetone from flour fermented for 168 h. The chromatographic analysis showed 10 compounds identified in the 80% acetone extracts of fermented flour; gallic acid and epigallocatechin were the major compounds. Gallic acid, catechin, 6,2′-di-hydroxyflavone, ethyl gallate and coumarin had higher concentrations in extracts of fermented flours when compared with unfermented ones. Only fermented flours showed the presence of protocatechuic acid compound. The solid-state fermentation was efficient to obtain extracts of granadilla seed flour enrichment of antioxidant bioactive compounds with potential of application in food, cosmetic and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

The family Tuckerellidae, or peacock mites, is a monogeneric group comprising approximately 32 species, which are usually collected from the fruits or woody parts of their host plants. Fruits and branchlets of mamey, Mammea americana L. (Calophyllaceae) trees in north-western Peru were sampled for peacock mites throughout spring and summer for two consecutive years. This is the first record of Tuckerella pavoniformis (Ewing) (Acari: Tuckerellidae) feeding on mamey. Aggregations of mites were much higher and more common on the fruit epicarps than on branchlets. Recommendations for the development of an Integrated Pest Management strategy for this peacock mite are included.

The aim of this study was to evaluate the effect of temperature on the drying kinetics of achachairu peels. Empirical and diffusive models were used to describe the drying kinetics and the thermodynamic properties of the process. Both fresh and dehydrated samples were characterized according to their bioactive compounds and antioxidant activity. The drying was carried out in an air circulation oven at a speed of 1.5 m s−1 at temperatures ranging from 40 to 80°C. Parameters of the effective diffusivity and activation energy were calculated considering the first six terms of Fick's model, and the thermodynamic properties are as follows: enthalpy, entropy and Gibbs free energy. Total phenolic compounds, antioxidant activity by ABTS•+ and DPPH•, and total tannins using aqueous and hydroalcoholic extracts were analysed for both fresh peels and the dehydrated. Page's model was considered to be the most appropriate for describing the drying process that occurred at a decreasing rate from the initial phases until the end of the process; Fick's model showed a higher diffusivity value at a temperature of 80°C. The activation energy of the process ranged from 27.773 to 27.569 kJ mol−1 depending on the number of terms used in Fick's model. The thermodynamic properties indicated that the process is endothermic and not spontaneous. The extraction process using solvents with different polarities (water and ethanol) enabled the extraction of phenolic compounds; however, the extraction by 'AE' revealed superior results for AA‐ABTS•+, TT and AA‐DPPH•, the latter not being capable of identifying differences in the fresh sample. [ABSTRACT FROM AUTHOR]

Copyright of Revista de la Academia Colombiana de Ciencias Exactas, Físicas y Naturales is the property of Academia Colombiana de Ciencias Exactas, Fisicas y Naturales and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pitaya species cultivation in Brazil is recent, and information on the production of the species Selenicereus megalanthus, known as yellow pitaya, is non-existent because research in the country has focused on the species Hylocereus undatus. The research was carried out with the objective of evaluating the reproductive phenology of the species S. megalanthus, in a high-altitude climate conditions in Brazil. The study orchard of yellow pitaya was located at an altitude of 726 metres, 18º 04' 15" S latitude and 43º 28' 15" W longitude, and has an Aw climate, classified as high-altitude tropical. Phenological evaluations were carried out through visual observations, from the beginning of floral button formation until the end of the fruit harvest, during three production cycles. On each plant, flower buds were marked to determine the time from floral button formation until flower anthesis and from flower fertilisation until fruit ripening. The period of flowering and harvesting of the yellow pitaya was determined according to the phenological stage records. Flowering began in the spring, with successive flowering events until the autumn. The time between floral button formation until anthesis ranged from 46 to 55 days. The time from flower fertilisation until fruit ripening ranged from 96 to 110 days. Fruit harvest began in the summer and ended in winter. The reproductive cycle of S. megalanthus is longer than H. undatus and H. polyrhizus, which are also cultivated in Brazil, ranging from 147 to 166 days from floral button formation to fruit harvest.

ABSTRACT The Achachairu (Garcinia humilis) is a Bolivian exotic fruit that has been produced and commercialized a few years in Brazil. Information about the production of high quality seedlings is essential for the implementation and the renewal of orchards. The objective was to evaluate protected environments and substrates for Achachairu seedlings. Two protected environments were evaluated, one covered with aluminized thermal reflector screen of 50% of shading and the other with Sombrite® of 50% of shading. Inside the protected environments were tested substrates derived from combinations of various proportions of cattle manure (CM), ravine soil (RS), medium vermiculite (MV), super fine vermiculite (FV) and sand (S). For each protected environment was adopted a completely randomized design with 5 replications of 5 seedlings. Protected environments were compared by analysis of groups of experiments. All substrates studied formed high quality seedlings for the implementation of Garcinia orchards, with low rates of aerial and root phytomasses, low rates between height and stem diameter, providing higher Dickson quality index. The Aluminet® promoted the best seedlings with larger shoot, root and total dry mass.

Limonia acidissima (wood apple) fruit is edible and used in very limited food preparations. This fruit as well as different parts of the L. acidissima plant is also used as a folk medicine to treat various ailments and reportedly possesses anti-hyperglycemic and anti-hyperlipidaemic activities. The purpose of the present study was to examine the potential uses and applications of L. acidissima to improve the usage of this unexploited fruit based on its nutritive value. This review summarizes recent pharmacognostical aspects, various applications of this fruit in food and non-food industries, and the experimental research work done on L. acidissima. This review will be helpful to create interest toward the lesser-known facts and less documented work done on L. acidissima. This information may be useful in developing new formulations or enhancing the existing products with more therapeutic or nutritive value. [ABSTRACT FROM AUTHOR]

Copyright of Revista Colombiana de Ciencias Hortícolas is the property of Revista Colombiana de Ciencias Horticolas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: The fruit of feijoa has gained international relevance due to its high nutraceutical properties. In contrast with New Zealand, Colombia, or Turkey, in Mexico, the cultivation of feijoa is incipient and in-home gardens. It occurs in the states of Mexico, Michoacán, Puebla, and Veracruz. The main problem that exists in Mexico for selling this fruit is a limited commercialization. Thus, studying the variables that influence the purchase decision process is relevant. The objective of the present study was to characterize sensory attributes that the consumer perceives in the fresh feijoa, as well as the degree of affection for this fruit. Method: The sensory characteristics of feijoa (Acca sellowiana) were analyzed and compared with those of the star fruit (Averrhoa carambola), kiwifruit (Actinidia deliciosa) and guava (Psidum guava). With the sensory profile of the four different fruits, a quantitative descriptive analysis (QDA) was performed, and an acceptability test was carried out to determine the affectivity that consumers have on certain attributes of the fruit. A peer preference test was also carried out, where only feijoa and guava were used to see if consumers had greater affection for any of them. Results and discussion: The sensory attributes that characterized the feijoa were the sweet aroma, intensity of aroma and residual fruit flavor. The star fruit excels in juiciness; the guava in intensity of aroma and acidity; and the kiwifruit in acidity and homogeneity. The Feijoa had the highest values in acidity, sweet aroma, intensity of aroma, homogeneity, hardness and residual fruit flavor. In terms of global acceptability, guava, kiwi, and feijoa were the most liked by the consumers. Conclusion: The feijoa showed superiority in most attributes. Its sweet aroma and the intensity of the aroma favored the preference with respect to the kiwi, star fruit and guava. In contrast, the feijoa juiciness, stickiness, and acidity had values that negatively affected its acceptability. The guava was accepted as long as it had less acidity. The kiwifruit had attributes such as stickiness and low residual fruit taste favorably accepted. The star fruit had the lowest acceptance due to the high acidity, however, it had attributes such as homogeneity and juiciness that consumers liked. [ABSTRACT FROM AUTHOR]

Summary: In this research, the influence of temperature on the degradation of carotenoids, vitamin C and provitamin A in tree tomato juice was studied at 70, 80 and 90 °C. The thermal processing significantly reduced (P < 0.001) the concentration of the bioactive compounds, and the thermal degradation in the evaluated phytochemicals fit a kinetic first order, with the following activation energies (Ea, kJ mol−1): α‐carotene (69.75), β‐carotene (59.50), provitamin A (51.67), zeaxanthin (43.66), vitamin C (41.27), lycopene (18.84) and β‐cryptoxanthin (18.23). The kinetic study and thermodynamic analysis of the tree tomato juice showed that the degree of thermoresistance in the phytonutrients responded in the following order: β‐cryptoxanthin > lycopene > vitamin C > zeaxanthin > provitamin A > β‐carotene > α‐carotene. This study benefits engineering processes interested in the design and optimisation of thermal processes aimed at preserving the nutritional quality of tree tomato juice. [ABSTRACT FROM AUTHOR]

Defatted dabai (Canarium odontophyllum Miq.) parts are considered good sources of antioxidants. This study aimed to determine the nutritional values and antioxidant properties of dabai cocoa bars and the sensory profile scores of different parts of dabai fruits (oil, oleoresin, and kernel). The second part of this study included the formulation of dark dabai cocoa bars using different percentages (5%, 10%, 15%, 20%, 25%, and 35%) of dabai kernel. The antioxidant activities of the dark dabai and dabai cocoa bars were determined on the basis of DPPH free radical scavenging and thiobarbituric acid reactive species assays. The panelists of the sensory study were asked to score specific sensory attributes using a hedonic scale. Results of the triangle test indicated that the flavor score of the dabai cocoa bar with 40% dabai oleoresin was low and its other sensory scores (aroma and overall acceptability) were also lower than those of the other types of dabai and dark dabai cocoa bars. Furthermore, the dark dabai cocoa bars with 5-35% dabai kernel exhibited an improved formulation, and the cocoa bar containing 20% dabai kernel presented the lowest lipid peroxidation value and higher overall acceptability score than the cocoa bar with 5% dabai kernel. However, the cocoa bar with 5% dabai kernel achieved the highest estimated total phenolic content and DPPH radical scavenging capacity. The β-carotene bleaching inhibition of the dark cocoa (DC) bar was not significantly higher than the cocoa bar with 40% dabai oleoresin. Lastly, the sensory acceptance score of dabai cocoa bars was lower than that of the DC bar due to the crispiness of dabai kernel and the astringent taste of dabai parts. Thus, dabai kernel preparation should be optimized further. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this work was to evaluate the physicochemical composition, the bioactive compounds, and the total antioxidant activity of the fruit pulps of abiu (Pouteria caimito), achachairu (Garcinia humilis), araza (Eugenia stipitata), bilimbi (Averrhoa bilimbi), and yellow mangosteen (Garcinia xanthochymus) from the Brazilian Amazon biome. Total soluble solid content, total and reducing sugar contents, titratable acidity contents, pH, ascorbic acid content, moisture, protein, lipid, ash, and caloric value were determined. The contents of total anthocyanins, yellow flavonoids, and total carotenoids, besides total phenolic compounds and antioxidant activity, were also evaluated. The abiu pulp showed the highest contents of ash, total sugars, reducing sugars, total soluble solids, calorie value, and pH, among the analyzed fruits. The achachairu pulp showed the highest content of total phenolic compounds, with significant antioxidant activity, while the araza pulp had the highest total carotenoid content, and the yellow mangosteen, the highest yellow flavonoid content. The positive correlation between antioxidant activity and total phenolic compounds suggests that these compounds are the most important for determining antioxidant activity in the evaluated fruit pulps.

The fruits of the cajá-mangueira (Spondias dulcis Parkinson), Present high potential for the market of fresh fruits, and also desirable characteristics for the processing, due to their sensorial and nutritional characteristics, being presented with good perspectives of cultivation and commercialization of in order to allow the development of the region. The objective of the present study was to characterize cajámangueira fruits harvested at commercial maturity (totally yellow color) from the microregions of the Brejo Paraibano (BP), João Pessoa (JP) and North Coast (LN), State of Paraíba, Brazil. A completely randomized design with two treatments (Microregion) was used, with 15 fruits, each fruit one repetition for physical characterization and three replicates of 150 g of pulp for the physical-chemical characterization. The characterization of the fruits was carried out through 11 evaluations of: length (L), diameter (D), firmness (F), fruit weight (FW), yield of pulp (YP), percentage of bark (PB), percentage of core (PC), pH, total soluble solids (TSS), total titratable acidity (TTA) and SS/TTA (ratio). The physical and physicochemical characteristics of the fruit from the North Coast microregion indicate that these can be used both for the consumption of fresh fruits and for industrialization. The results of the analysis of variance showed the existence of significant simple linear correlations between the physical and chemical characteristics analyzed, indicating the existence of characters such as fruit size or soluble solids content to estimate production, selection and fruit quality parameters of the cajá-mangueira. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Anthocyanins showed low bioaccessibility in red frozen pulp. • The antioxidant activity of frozen pulps was reduced after simulated digestion. • Blueberry was the purple FP with major phenolics bioaccessible. • Procyanidins were highest bioaccessible in FPs. • Cajá and blackberry had the highest antioxidant activity in dialyzed fraction. Abstract The bioaccessibility of phenolics and antioxidant activity were determined in açaí, cupuaçu, blackberry, blueberry, jabuticaba, raspberry, cajá and soursop frozen pulps (FPs) using a digestion model coupled with a simulated intestinal barrier. Cyanidin 3-glucoside (6.56%) and pelargonidin 3-glucoside (28.33%) were bioaccessible in blueberry and raspberry. Catechin had the highest bioaccessibility in blueberry (270.71%), blackberry (137.51%), and jabuticaba (99.52%), while the highest bioaccessibility of epicatechin (153.59%) and syringic acid (147.14%) was observed in blueberry. Procyanidin B1 presented the highest bioaccessibility in cajá (102.79%) and blackberry (87.62%) and contributed to the high DPPH▪ scavenging activity observed in these FPs. The bioaccessible fraction in soursop consisted of caffeic (8.18%), p-coumaric (7.36%), caftaric (7.96%) and chlorogenic (11.08%) acids, and these acids were correlated with the iron reduction capacity of this FP. Our study assessed the bioaccessible phenolics in several FPs and showed that those found in cajá and blackberry possesses the highest antioxidant activity. [ABSTRACT FROM AUTHOR]

Copyright of Brazilian Journal of Applied Technology for Agricultural Science / Revista Brasileira de Tecnologia Aplicada nas Ciências Agrárias is the property of Brazilian Journal of Applied Technology for Agricultural Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The red pitahaya is a semi-epiphytic cactaceous plant, whose cultivation has attracted great interest in recent years as a result of the growing demand for the fruit, characterised by an exotic appearance and the significant price acquired in the market. However, studies and information on this crop are still rare, especially for the conditions of soil and climate found in Brazil. Currently there are areas in Brazil for the commercial cultivation of red pitahaya, which are based on information adapted from such countries as Colombia, Israel, Mexico and Vietnam, pioneers with greater experience in the cultivation of this fruit. Information generated in the state of São Paulo is also used for other producing regions of Brazil; however it is basic and insufficient for achieving maximum potential productivity. Basic information regarding vegetative propagation, shading and mineral nutrition has not been scientifically defined, and acts as a limitation to crop development and production in the country, particularly in the Northeast. The aim therefore, was to make a brief presentation of the red pitahaya crop and gather relevant scientific results, so that they can contribute to improve exploitation of the crop in Brazil. Studies of Hylocereus sp. in the state of Ceará and other producing regions of Brazil point to the excellent adaptation of this species to environmental conditions in Brazil, and indicate its high productive potential. Some characteristics, such as the easy rooting of cuttings, acclimatisation to cultivation in full sunlight, positive response to mineral fertilizer, and precocity, make Hylocereus sp. a potential option for the diversification of irrigated fruit production in Brazil. = A pitaia vermelha é uma cactácea semi-epífita, cujo cultivo vem despertando grande interesse nos últimos anos em função da crescente demanda pelos seus frutos, caracterizados pela aparência exótica e pelos preços expressivos que adquirem no mercado. Contudo, ainda são escassos estudos e informações sobre essa cultura, principalmente nas condições edafoclimáticas brasileiras. Atualmente, no Brasil, há áreas de cultivo comercial de pitaia vermelha, embasadas em informações adaptadas de países como Colômbia, Israel, México e Vietnã, pioneiros e com maior experiência no cultivo dessa frutífera. As informações geradas no estado de São Paulo são, também, utilizadas para outras regiões produtoras do Brasil, porém, são insipientes e insuficientes para que se atinjam as máximas produtividades potenciais. Informações básicas referentes à propagação vegetativa, sombreamento e nutrição mineral não foram definidos cientificamente e constituemse em limitações ao desenvolvimento e produção da cultura no País, particularmente na região Nordeste. Desse modo, objetivou-se fazer uma breve apresentação da cultura da pitaia vermelha e reunir os resultados científicos relevantes, de modo que possam contribuir para potencializar a exploração dessa cultura no Brasil. Os estudos realizados com Hylocereus sp. no estado do Ceará e demais regiões produtoras do Brasil apontam excelente adaptação dessa espécie às condições edafoclimáticas brasileiras e denotam o seu elevado potencial produtivo. Algumas características, como o fácil enraizamento de estacas, aclimatação ao cultivo sob pleno sol, resposta positiva à adubação mineral e precocidade de produção, tornam a Hylocereus sp. uma opção potencial para diversificação da fruticultura irrigada no Brasil.

Pitaya is a fruit that is becoming promising for cultivation around the world due to the quality of its fruits in terms of taste and their peculiar external shape. Because it is a recenttly cultivated crop, information about fertilization is essential to enable its production. In this sense, this study was performed aiming to evaluate different doses of K2O for pitaya cultivation. Hylocereus undatus and Hylocereus polyrhizus were studied under field conditions. Pitayas were cultivated at a 3 × 3m spacing, and four doses of K2O were tested: 0, 50, 100, and 200 g plant-1, with a 2 × 4 factorial arrangement distributed in a randomized block design. The production per plant (kg and number of fruits) was evaluated in the production cycles of 2013/2014, 2014/2015, and 2015/2016. The fruit quality was also evaluated: longitudinal diameter, transverse diameter, mass, soluble solids content, titratable acidity and soluble solids/titratable acidity ratio. Potassium fertilization increased production and provided a better quality of pitaya fruits.K2O fertilization should be from 106.0 to 133.3 g K2O in the first year and 200 g K2O in the second and third years after planting.

Plants with yellow cladodes are commonly present in commercial red pitaya orchards, in Ceará, mainly during the warmer seasons of the year. Therefore, this study aimed to evaluate the effect of shading on the growth and gas exchanges of red pitaya. We tested flve shading levels on stock plants (full sunlight, 35, 50; 65 and 80% shading) via randomized block design (RBD), with flve replications and two plants per plot. After 180 days, the following characteristics were evaluated: sum of the length of the axillary shoots, number of axillary shoots, diameter, thickness of secondary shoots, photosynthetic rate, stomatal conductance of water vapor, transpiration, internal carbon dioxide concentration, ratio of internal to external CO2 concentration, instantaneous and intrinsic water use efficiency, and instantaneous carboxylation efficiency. The plants presents large and thin cladodes, apparently blanching under 80% shading; therefore, we concluded that cultivation in full sunlight caused a negative effect on gas exchanges and growth of red pitaya.. The use of 35% shading at 180 days increased the photosynthetic rate, water use efficiency and carboxylation, with increase vegetative growth. [ABSTRACT FROM AUTHOR]

Morinda citrifolia Linn, popularly known as noni, has gained prominence in the scientific community due to the benefits associated with the fruit. The popular medicine says that the fruit prevents and cures numerous diseases and their use have as main function to stimulate the immune system. The objective of this work was to evaluate the physical-chemical characterization of the bark, pulp and biomass of noni (without seed) in natura and anti-microbial evaluation of the dry extract. It was possible to observe that biomass (89%) and pulp (90%) presented higher moisture value when compared to bark (84%). Regardless of the part analyzed, the noni presents high acidity and low pH, which characterizes the fruit as acid. The values of fixed mineral residue ranged from 0.69 to 0.87%, and the bark presented the highest mineral content. The fruit presented low protein content, values ranged from 0.96 to 1.26%, where the pulp had the highest value, and the lowest value. In addition, noni presented antimicrobial activity for Gram-negative and Gram-positive bacteria, and could be considered as a potential food preservative. [ABSTRACT FROM AUTHOR]

Pitaya is a fruit that is becoming promising for cultivation around the world due to the quality of its fruits in terms of taste and their peculiar external shape. Because it is a recenttly cultivated crop, information about fertilization is essential to enable its production. In this sense, this study was performed aiming to evaluate different doses of K2O for pitaya cultivation. Hylocereus undatus and Hylocereus polyrhizus were studied under field conditions. Pitayas were cultivated at a 3 x 3m spacing, and four doses of K2O were tested: 0, 50, 100, and 200 g plant-1, with a 2 x 4 factorial arrangement distributed in a randomized block design. The production per plant (kg and number of fruits) was evaluated in the production cycles of 2013/2014, 2014/2015, and 2015/2016. The fruit quality was also evaluated: longitudinal diameter, transverse diameter, mass, soluble solids content, titratable acidity and soluble solids/titratable acidity ratio. Potassium fertilization increased production and provided a better quality of pitaya fruits.K2O fertilization should be from 106.0 to 133.3 g K2O in the first year and 200 g K2O in the second and third years after planting. [ABSTRACT FROM AUTHOR]