RESUMO A physalis (Physalis peruvianaLA physalis (Physalis peruviana L.) é uma frutífera, pertencente à família Solanaceae, muito difundida no mercado internacional, principalmente por seu sabor e suas características medicinais, tornando-a atrativa para o mercado e comercialização. O seu consumo ainda é restrito, devido ao alto valor agregado, em decorrência da produção limitada, do manejo da colheita, da exigência em mão de obra, dos cuidados no transporte e do armazenamento. Os frutos apresentam sabor açucarado, bons conteúdos de vitamina A e C, ferro e fósforo, fl avonoides, alcaloides e fi toesteroides (TOMASSINI et al., 2000), e as características físico-químicas relacionadas ao sabor, odor, textura e valor nutritivo constituem atributos de qualidade à comercialização e utilização da polpa na elaboração de produtos industrializados.A physalis trata-se de uma excelente alternativa de renda para o pequeno e médio produtor rural brasileiro, sendo atualmente cultivada em solo. Porém, IANCKIEVICZ et al. (2013) relatam que o cultivo sucessivo em solo provoca a ocorrência de
A produção da nogueira-macadâmia é quantificada em "noz em casca" (casca e amêndoa). Assim, cultivares que possuam maior calibre detêm maior valor comercial. Sendo assim, o objetivo do presente trabalho foi realizar a análise de frutos e nozes de 22 cultivares de nogueira-macadâmia. As cultivares utilizados foram: 'África', 'Beaumont' (695), 'Cannon', 'C160', 'Doroti', 'Edson', 'Flor Rosa', 'HAES 722', 'HAES 814', 'HAES 816', 'HAES 842', 'HAES 849', 'IAC Campinas-B', 'IAC 9-20', 'IAC 9-20X', 'IAC 4-12B', 'Kau' ('HAES 344'), 'Keauhou' ('HAES 246'), 'Keaumi' ('IAC 4-20'), 'Mauka' ('HAES 741'), 'Pahala' ('HAES 788') e '791 Fuji'. Foram determinadas as dimensões (comprimento e diâmetro) e a massa fresca do carpelo, casca e amêndoa, além da massa fresca da "noz em casca" (casca e amêndoa), do TR (relação entre a massa das nozes em casca e a massa das amêndoas resgatadas). As cultivares apresentam diferenças quanto as dimensões dos frutos. A cultivar 'Edson' apresentou frutos e nozes com maiores dimensões e massa. Apenas as cultivares 'Pahala', 'Beaumont', 'IAC 9-20X' e 'Keaumi' apresentaram TR menor que 30%.
Chemical characterization and fatty acids profile in macadamia walnut cultivarsRecebido para publicação 29. 'HAES 788 (Pahala) ', 'Beaumont 695', 'Flor Rosa', 'HAES 344 (Kau) ', 'Cannon', 'C160', 'HAES 849', 'HAES 816', 'Doroti', '791 Fuji', ', 'HAES 814', 'HAES 722', 'África', 'HAES 246 (Keauhou) 'HAES 788 (Pahala) ', 'Beaumont 695', 'Flor Rosa', 'HAES 344 (Kau) ', 'Cannon', 'C160', 'HAES 849', 'HAES 816', 'Doroti', '791 Fuji', ', 'HAES 814', 'HAES 722', 'África', 'HAES 246 (Keauhou) ', 'HAES 741 (Mauka) ' and 'HAES 842'. Moisture, fat, protein, ash
Due to the importance of studying alternatives to reduce pepper post-harvest loss and verify the processing potential of the several cultivars/varieties available, the objective of this study was to characterize common peppers in Brazil, and to evaluate their potential for further processing into jelly form. More specifically, the most-consumed species and varieties in Brazil were investigated, that is: Habanero, Cheiro do Norte, Biquinho, Malagueta, Cayenne, Paprika and Dedo de Moça. Additionally, the drivers of liking for pepper jelly were sought so as to understand the desirable characteristics of this product. The different peppers were initially assessed by the following physical and physicochemical analyses: length, diameter, unit mass, total soluble solids, total titratable acidity, pH, color, total phenolic content, antioxidant activity, and vitamin C levels. Jellies made with different pepper types were also analyzed for total titratable acidity, pH, color, and texture profile, and a sensory study was conducted to elucidate the drivers of liking. As expected, different pepper types varied in physical and physicochemical properties, and the resulting jellies also differed in terms of physical, physicochemical, textural and sensory characteristics. In general, less pungent peppers (Biquinho, Paprika and Cheiro do Norte) were the most suitable for processing to produce jellies with more desirable attributes for consumers: reddish color, characteristic flavor and aroma of a pepper, sweet taste, and low pungency.
Production and breadth of harvest of walnut macadamia in Itapira, São Paulo, BrazilMacadamia nuts achieve high values on the international market with widespread acceptance by consumers. In Brazil, harvesting of macadamia fruits starts in mid february, but it is not known the productive potential of different cultivars available in Brazilian conditions. The objective of this study was to quantify the production and extent of harvest of macadamia cultivars in Itapira, São Paulo State. Ten macadamia cultivars (HAES 722, IAC Campinas-B, 791 Fuji, HAES 842, HAES 849, HAES 814, HAES 344, IAC 9-20X, IAC 9-20 and HAES 816) were used in the experiment. The following characteristics were evaluated during three harvest seasons in Itapira-SP: the number of fruits and harvest mass (production and estimated yield), then calculating the average mass of fruits. It was concluded that the production of macadamia nuts in Itapira-SP began in mid February and runs until the end of June. Cultivar IAC 9-20 was the earliest and HAES 722 the latest, whereas HAES 344 provided the lowest range of harvest and 791 Fuji and HAES 849 the greatest. IAC 9-20X, IAC 9-20 and HAES 816 showed the highest growth performance.
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