RESUMO Drying time and post-harvest quality of onion bulbs submitted to artificial curingAfter harvest, onion bulbs are submitted to curing, whose objective is to provide loss of moisture in leaves and drying of outer layers (peel) of bulbs, reaching attractive external coloration and reduction in the intensity of rottenness. The objective of this study was to use an air treatment unit (ATU) -known as heat pump -as an alternative drying method, and to evaluate drying time and preservation of the chemical and physical characteristics. The experiment was carried out in a complete random design with ten replicates and three treatments, which were the following: T 1-(control) natural curing in shed; (2) T 2-(aeration with air artificially heated by propane burning); and (3) T 3-(aeration with artificially dehydrated and heated air using ATU). Curing completion time, relative water content (RWC) of the skin and inner layers, pulp color and skin coloring, total titratable acidity (TTA), total soluble solids (TSS), visual index of dormancy breaking (VID), and fresh weight loss (FWL) were evaluated in this study. No significant difference (p < 0.05) were found for TTA, TSS, VID, FWL, and pulp color among treatments. It can be concluded that T 3 promoted a faster curing (12 hours) of bulbs, which provided bulbs with drier skin and intense yellow color. Tempo de secagem e qualidade pós-colheita de bulbos de cebola submetidos à cura artificialApós a colheita da cebola, realiza-se a cura cuja finalidade é proporcionar a perda da umidade das folhas e secagem das películas externas (casca) dos bulbos, alcançando coloração externa atrativa e redução da intensidade de podridões. Objetivou-se com este trabalho utilizar uma unidade de tratamento de ar (UTA), conhecida como bomba de calor, como método alternativo de secagem e avaliar o tempo de secagem e a preservação das características químicas e físicas dos bulbos de cebola após a cura. O experimento foi conduzido no delineamento inteiramente casualizado com dez repetições e três tratamentos que consistiram em: T 1 -(Testemunha) cura natural realizada em galpão. T 2 -(aeração com ar aquecido artificialmente pela queima de propano) e T 3 -(aeração com ar aquecido e desidratado artificialmente por meio da UTA). Avaliou-se o tempo de finalização da cura, teor relativo de água (TRA) da casca e películas internas, coloração da casca e polpa, acidez total titulável (ATT), sólidos solúveis totais (SST), índice visual de superação da dormência (IVD) e perda de massa fresca (PMF). Não houve diferença significativa (p < 0,05) para a ATT, SST, IVD, PMF e coloração da polpa entre os tratamentos estudados. Conclui-se que o T 3 permitiu a cura dos bulbos de forma mais rápida (12 horas), proporcionando bulbos com casca mais seca e coloração amarelo intenso.Palavras-chave: Allium cepa; características químicas e físicas; métodos de secagem; ar aquecido.Drying time and post-harvest quality of onion bulbs submitted to artificial curing Rev. Ceres, Viçosa, v. 63, n.6, p. 822-828, nov/dez, 2016

It is acknowledged that mechanical damage is a major cause of post-harvest losses of potato tubers and the curing is an indispensable process to increase resistance to excoriation. Furthermore, the use of lower curing temperatures is required to maintain the quality and prolong the durability of the tubers. However, they may not allow adequate regeneration of the damage periderm, besides this effect being variable among genotypes. The present study evaluates histological outcomes in the periderm derived from the mechanical damage through a simulation of excoriation, as it is the most common during the harvest and post-harvest stages. Therefore, the objective of this study was to determine the effect of reducing the curing temperature on the number of layers and on the thickness of the damage periderm of potato tubers of cv. Innovator. Histometric analysis of the cork, phellogen, phelloderm and the total periderm of tuber, was performed using the Image-Pro Plus software (MediaCybernetics) after curing for 15 days. The number of layers and thickness of each periderm structural layers were determined from six measurements for each repetition. After curing, there was no formation of the cork and phelloderm in the tubers conducted at 8 ° C under the excoriation treatment, while all components of the periderm were formed at 14 and 20 °C. At 8 and 14 °C, the phellogen differentiated similarly in tubers conducted at control and mechanical damage treatments, while at 20 °C the thickness did not differ in any component of the periderm. The phellogen at 14 and 20 °C did not differ in the number of layers and thickness. The visual aspect of the tuber injuries at 14 and 20 °C emphasizing the regeneration. It is concluded that the reduction of the curing temperature to 8 °C provided slower cell regeneration. However, it is possible to conduct the curing procedure at 14 °C, without compromising the formation of the damage periderm. The cultivar Innovator has rapid cell regeneration at higher curing temperatures, therefore it is recommended that the tubers of this cultivar be cured at 14 or 20 ° C. The study evaluates the mechanical damage through a simulation of the damage by excoriation. The however, for a better understanding of the formation of the damage periderm, it is interesting that other studies evaluate different types of damage, such as impact, comprehension and abrasion, in order to assess the regeneration capacity according to the damage of this cultivar.

Popcorn (Zea mays var. everta) has a higher commercial value than common maize, in addition to being a popular food among consumers. Today, there is a constant search for cultivars with superior performance for several traits of interest in the case of popcorn, yield and popping expansion. On this basis, this project proposes to characterize progenies of popcorn with different values of expansion capacity regarding chemical composition and micromorphology. Kernels from the fifth cycle (C5) of intrapopulation recurrent selection were evaluated. The progenies were selected based on the popping expansion volume of their kernels. The kernels were quantified for amylose and analyzed for starch granule arrangement and pericarp thickness by scanning electron microscopy. Progenies with low popping expansion volume (0 and 7 mL g-1) showed amylose contents of 21.24 and 20.18%, respectively; a less compact endosperm, with individual starch granules interspaced with empty spaces; and pericarp thickness between 40.94 and 38.99 µm, respectively. By contrast, progenies with high popping expansion volume (30 and 35 mL g-1) showed amylose contents of 23.92 and 26.10%; a vitreous endosperm; more-compact starch granules without empty spaces in between; and pericarp thickness between 107.66 and 107.84 µm. Progenies with higher popping expansion volume exhibited a thicker pericarp, a high amylose percentage and a more-compact endosperm, whereas those with the lower expansion volumes showed a thinner pericarp, a lower amylose percentage and individual starch granules.

The objective of this study was to evaluate NBPT, zeolite and humic acid in different concentrations as inhibitors of the activity of the enzyme urease. The activity of the urease enzyme was quantified by the methods proposed by May and Douglas (1976) and Witte and Medina-Escobar (2001). For this reason, two experiments were conducted in a completely randomized design in split plots, in which the incubation periods are the plots and the fertilizers with the inhibitors at the different concentrations are the subplots with three replications. Fifteen fertilizers based on NBPT-coated urea, humic acid and zeolite were used in different concentrations. The two methods of analysis used in the experiment confirmed the efficiency of NBPT in inhibiting the enzymatic action even at low concentration, with 0.02% (m/m) being sufficient to inhibit urease, with no difference between inhibitor concentrations. The addition of humic acid reduced the activity of urease after 36 hours of reaction when the activity of the enzyme was evaluated by the method proposed by May and Douglas (1976). Zeolite did not influence the activity of the urease enzyme when analyzed by the May and Douglas method (1976).

RESUMO: A redução da taxa transpiratória é essencial para a manutenção da qualidade pós-colheita. A rápida remoção do calor através da técnica de pré-resfriamento proporciona a redução da taxa transpiratória em muitas frutas e hortaliças. As folhas de coentro são suscetíveis a rápida desidratação logo após a colheita. Assim, objetivou-se com este trabalho avaliar a influência do hidroresfriamento na conservação pós-colheita de folhas de coentro 'Português'. Para tanto, folhas de coentro foram arranjadas em maços de 25 g e submetidas ao armazenamento a 20°C e 54% UR (controle); pré-resfriamento e conservação a 20°C e 54% UR; conservação a 5°C e 81% UR; pré-resfriamento e conservação a 5°C e 81% UR. O pré-resfriamento foi realizado pela imersão dos maços em água gelada a 5oC por 10 minutos. Os maços pré-resfriados absorveram água, resultando em acréscimo de 4% no teor relativo de água (TRA) das folhas. Depois de 72 horas após tratamento hidrotérmico por 10 minutos, o TRA foi reduzido de 89,3 para 88,6% nos maços armazenados a 20°C e não houve redução quando armazenados a 5°C (89,1 para 90,7%). Assim, os valores do TRA nesse período permaneceram próximos ao TRA no momento da colheita. O hidroresfriamento manteve a turgescência das folhas por 3 e 4 dias de conservação dos maços a 20 e a 5°C, respectivamente. No entanto, mesmo as folhas permanecendo hidratadas, não houve aumento da vida de prateleira devido à ocorrência de degradação da clorofila. O teor de clorofila foi reduzido em 18 e 19,8% nas folhas pré-resfriadas e conservadas a 20 e 5°C, respectivamente, ocasionando o descarte dos maços devido ao amarelecimento das folhas. Para as folhas que não foram submetidas ao pré-resfriamento, o teor de clorofila não foi alterado significativamente, sendo o descarte devido ao murchamento das folhas após 48 e 96 h da colheita para os maços conservados a 20 e 5oC, respectivamente. Portanto, a conservação do coentro a 5°C, manteve a qualidade dos maços, mesmo sem uso do resfriamento.

Resumo -Objetivou-se neste trabalho avaliar as características fisiológicas da cana-de-açúcar após aplicação de herbicidas em pré-emergência. Para isso, foi conduzido um experimento em esquema fatorial 2x5, onde o fator A constituiu-se das cultivares RB 867515 e SP 81-3250, e o fator B da aplicação em pré-emergência do tebuthiuron, diuron, ametryn, a mistura formulada diuron + hexazinone e uma testemunha sem herbicidas. O delineamento utilizado foi inteiramente casualizado, com quatro repetições. As avaliações foram realizadas aos 90 dias após a aplicação dos herbicidas. A concentração interna de carbono (Ci), a relação carbono interno e externo (Ci/Ca) e o índice SPAD das cultivares de cana-de-açúcar não foram afetadas pela aplicação em pré-emergência dos herbicidas. No entanto, a condutância estomática (gs), a taxa respiratória (E) e a taxa fotossintética (A) da RB 867515 foram reduzidas quando tratadas com tebuthiuron. A A e a eficiência no uso da água (EUA) da cultivar RB 867515 foi alterada negativamente pela aplicação do ametryn. Conclui-se que existe diferença na sensibilidade dos genótipos de cana-deaçúcar aos herbicidas, sendo que a SP 81-3250 mostrou-se mais tolerante. A aplicação do ametryn e tebuthiuron reduz a A da RB 867515. Palavras-chaves: Seletividade, estresse químico, variedades, Saccharum spp.Abstract -The objective of this study was to evaluate the physiological characteristics of sugarcane after application of pre-emergence herbicides. For this, an experiment was conducted in a 2x5 factorial scheme, where the first factor consisted of cultivates RB 867515 and SP 81-3250, and factor B of the pre-emergence application of tebuthiuron, diuron, ametryn, a formulated mixture diuron + hexazinone and a control without herbicides. The experimental 1 Recebido para publicação em

The market for edible flowers is expanding worldwide, due to the greater interest of the population in foods with therapeutic properties and the need to conquer the market with different and innovative products. Flowers can be used in decorating and preparing food and drinks, adding aroma, flavor and color. However, the chemical composition of flowers must be known before human consumption. The objective was to discuss the most consumed species, their bioactive components and information on the quality, preservation and consumption of flowers. A bibliographic survey from 1992 to 2018 was carried out on the research platforms of ScienceDirect, SciELO and Periódicos Capes, where 40 articles were selected to serve as a database. Studies on consumer perception of consumption of edible flowers and their preparation are limited. The content of bioactive compounds is changed by the method of preparation. Consumer preference is for unprocessed or minimally processed forms (such as dried rose petals). Edible flowers are an entrepreneurial opportunity, whether for production for consumption, preparation of new products or extraction of bioactives.

Bird of Paradise (Strelitzia reginae Banks) has great market potential due to its intrinsic beauty and longer vase life. However, storage and transportation conditions are not always adequate and may lead to negative consequences on postharvest physiology and the quality of these flowers. Thus, this study determined the effect of pulsing treatment containing methyl jasmonate (MeJA) or salicylic acid (SA) in association with sucrose on the postharvest physiology of Bird of Paradise. Two independent experiments were carried out. In the first one, floral stems were treated with 100, 250 and 400 μmol L -1 of MeJA plus 200 g L -1 of sucrose for 24 h. In the second experiment, the treatments consisted of 2, 4 and 6 mmol L -1 of SA in association with 200 g L -1 sucrose for 24 h. After the pulsing treatment, the floral stems of both experiments were kept in containers with water at room temperature. The analyses were performed on days 0 and 7 and the assessment comprised: water uptake rate, transpiration rate, fresh mass loss, electrolyte leakage, peroxidase activity (POD) and phenolic compounds of the bracts and sepals. MeJA and SA reduced the water uptake rate by the stems. SA reduced transpiration rate, loss of fresh mass and phenolic compounds of sepals on day 0. On day 7, MeJA treatment reduced electrolyte leakage and increased POD activity. Otherwise, SA had no effect on electrolyte leakage and reduced POD activity. These results suggest that MeJA and AS act antagonistically on the electrolyte leakage and POD activity which might promote different effects on the postharvest physiology of Bird of Paradise stems, such as adverse patterns of the transpiration rate.Key words: peroxidase; plant growth regulators; Strelitzia reginae; transpiration Metil jasmonato e ácido salicílico na fisiologia pós-colheita de Ave do Paraíso RESUMO A Ave do Paraíso (Strelitzia reginae Banks) tem grande potencial de mercado devido à sua beleza intrínseca e longa vida de vaso. Contudo, as condições de armazenamento e transporte nem sempre são adequadas e podem levar a consequências negativas sobre a fisiologia e qualidade pós-colheita dessas flores. Portanto, este estudo determinou o efeito do pulsing de metil jasmonato (MeJA) ou ácido salicílico (AS) em associação com a sacarose na fisiologia pós-colheita de flores de Ave do Paraíso. Para isso, dois experimentos independentes foram realizados. No primeiro experimento, as hastes florais foram tratadas com 100, 250 e 400 µmol L -1 de MeJA juntamente com 200 g L -1 de sacarose por 24 h. No segundo experimento, os tratamentos consistiram de 2, 4 e 6 mmol L -1 de AS em associação com 200 g L -1 de sacarose por 24 h. Após a aplicação do pulsing, as hastes florais de ambos os experimentos foram armazenadas em recipientes com água e conduzidos a temperatura ambiente. As análises foram realizadas nos dias 0 e 7 e a avaliação compreendeu: taxa de absorção de água, taxa de transpiração, perda de massa fresca, extravasamento de eletrólito, atividade de peroxidase (POD) e compostos fenólico...