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The knowledge of water requirement of crops in the different growing phases elicits higher crop yield and rational use of water resource. The aim of this work was to estimate the water consumption of stevia using two constant watertable microlysimeters.

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Given the increasing investment in the pecan production in southern Brazil, it becomes necessary researches, assisting in solve problems and proposition of technical and methodology to enhance this production chain. Thus, the present review aimed to survey the existing information about the culture, both on the world and the Brazilian scene. Issues related to botany, climate and soil requirements, alignment and planting density, cultivars, pests and diseases, among other technical aspects of this culture will be addressed. Pecan nut presents nutraceutical properties that are beneficial to human health, which has increased its demand from consumers. However, there are few research results with pecan nut in Brazil and there are many gaps in scientific knowledge about this culture, especially as regards the management of pests and diseases control, irrigation and nutrition, in Brazilian conditions.

Controlled atmosphere for storage of 'Paluma' guavaGuava is a highly perishable fruit. Controlled atmosphere (CA) storage techniques could extend its shelf life while maintaining the quality of fruit. The aim of this work was to determine the best CA conditions for the storage of 'Paluma' guava. The experiment consisted in a randomized block design with the follow treatments: [1] 20.9 kPa O 2 + 0.03 kPa CO 2 (CS -control); [2] 1.0 kPa O 2 + 2.0 kPa CO 2 ; [3] 2.0 kPa O 2 + 2.0 kPa CO 2 ; [4] 3.0 kPa O 2 + 2.0 kPa CO 2 ; and [5] 3.0 kPa O 2 + 4.0 kPa CO 2 . Fruit were stored at 8°C (±0.2) at a relative humidity of 95% (±2.0). After 28 days of storage the fruits were evaluated for their physicochemical characteristics. The best CA storage conditions for 'Paluma' guava is 1 and 2 kPa O 2 combined with 2 kPa CO 2 . These conditions reduced the degradation of the peel green color, loss of firmness and acidity, and keeps the flesh color more effectively, but the high occurrence of decay during self-life is the limiting factor of the storage period.Key words: Psidium guajava L., storage, quality, oxygen, carbon dioxide. A goiaba é uma fruta que apresenta alta perecibilidade, sendo o armazenamento em Atmosfera Controlada (AC) uma técnica que pode prolongar a vida pós-colheita, mantendo sua qualidade. O objetivo deste trabalho foi determinar a melhor condição de armazenamento em AC para a conservação da qualidade da goiaba, cultivar 'Paluma'. O experimento foi conduzido no Delineamento em Blocos ao Acaso, com os tratamentos: Todos os frutos foram armazenados à temperatura de 8°C (±0,2) sob umidade relativa de 95% (±2,0). Após 28 dias de armazenamento, os frutos foram avaliados quanto às suas características físico-químicas. A melhor conservação da goiaba cultivar 'Paluma' em AC foi obtida com O 2 entre 1 e 2 kPa, combinado com 2 kPa de CO 2 . Estas condições reduziram a degradação da coloração verde da epiderme, a perda de firmeza e de acidez e mantiveram a coloração da polpa com mais eficiência; porém, a alta ocorrência de podridões durante a vida de prateleira é o fator que limita o período de conservação desta goiaba. Palavras-chave:Psidium guajava L., armazenamento, qualidade, oxigênio, gás carbônico.