Smoothies represent an excellent and convenient alternative to promote the daily consumption of fruit and vegetables in order to obtain their health-promoting benefits. Accordingly, a green fresh vegetables smoothie (77.2% cucumber, 12% broccoli and 6% spinach) rich in health-promoting compounds was developed. Soluble solids content, pH and titratable acidity of the smoothie were 4.3 ± 0.4°Bx, 4.49 ± 0.01 and 0.22 ± 0.02 mg citric acid 100 g fw, respectively. Two thermal treatments to reduce microbial loads and preserve quality were assayed: T1 (3 min at 80 ℃) and T2 (45 s at 90 ℃). Fresh blended unheated samples were used as control (CTRL). The smoothie presented a viscoelastic behaviour. T1 and T2 treatments reduced initial microbial loads by 1.3-2.4 and 1.4-3.1 log units, respectively. Samples were stored in darkness at 5 and 15 ℃. Colour and physicochemical changes were reduced in thermal-treated samples throughout storage, which were better preserved at 5 ℃ rather than at 15 ℃. Vitamin C changes during storage were fitted with a Weibullian distribution. Total vitamin C losses of T1 and T2 samples during storage at 15 ℃ were greatly reduced when they were stored at 5 ℃. Initial total phenolic content (151.1 ± 4.04 mg kg fw) was 44 and 36% increased after T1 and T2 treatments, respectively. The 3-p-coumaroyl quinic and chlorogenic acids accounted the 84.7 and 7.1% relative abundance, respectively. Total antioxidant capacity (234.2 ± 20.3 mg Trolox equivalent kg fw) remained constant after the thermal treatments and was better maintained during storage in thermal-treated samples. Glucobrassicin accounted the 81% of the initial total glucosinolates content (117.8 ± 22.2 mg kg fw) of the smoothie. No glucosinolates losses were observed after T2 treatment being better preserved in thermal-treated samples. Conclusively, a short time-high temperature mild thermal treatment (T2) showed better quality and bioactive compounds retention in a green fresh vegetable smoothie during low temperature storage.

The influence of cooking methods on chlorophyl, carotenoids, polyamines, polyphenols contents and antioxidant capacity were analyzed in organic and conventional green beans. The initial raw material had a higher content of chlorophyl and total phenolics in conventional green beans, whereas organic cultive favored flavonoid content and antioxidant capacity. Polyamines and carotenoids were similar for the two crop systems. After the cooking process, carotenoids (β-carotene, lutein and zeaxanthin) increased. Microwave heating favored the enhancement of some polar compounds, whereas pressure cooking favored carotenoids. When we used the estimation of the radical scavenging activity by electron spin resonance (ESR) spectroscopy, a reduction of the DPPH radical signal in the presence of green bean extracts was observed, regardless of the mode of cultivation. The highest reduction of the ESR signal ocurred for microwave cooking in organic and conventional green beans, indicating a higher availability of antioxidants with this type of heat treatment.

We investigated the alterations on bioactive compounds after treatments with ozonated water during the storage of organically and conventionally cultivated mangoes, cv. Palmer. Mangoes were stored in a cold chamber (14 ± 2 °C) for 15 d and evaluated after the harvest and sanitization treatments (chlorine and ozonated water—10 and 20 min) at 7 and 15 d. To simulate the market, after 7 d, mangoes were removed from cold storage and kept at room temperature (27 ± 2 °C) to be analyzed following 4 (7 + 4) and 8 (7 + 8) d at room temperature. The conventionally mango showed higher firmness, regardless of the sanitization system used. Ozonated water did not alter the levels of β-carotene, ascorbic acid, dehydroascorbic acid and phenol in organically or conventionally cultivated mangoes during storage, but when the mangoes, cv. Palmer were transferred to room temperature, the β-carotene level increased. Organically cultivated mangoes showed higher levels of antioxidant activity. Ozonated water can be used as an alternative to chlorine sanitizer without causing damage to mango, cv. Palmer fruit or inducing a decrease in the various compounds and the treatment using ozonated water was efficient for maintaining fruit without microorganisms, preventing the reduction of quality and avoiding the generation of organic waste

Effects of ozonated water as sanitizer method on mango were studied on total phenolics, flavonoids, carotenoids and vitamin C of pulp or peel. Mango cultivar "Palmer" was harvested and subjected to sanitization treatments by immersion in water, chlorinated water (10 minutes sodium hypochlorite 100 mg•L −1) or ozonated water for 10 and 20 minutes. After the sanitization process, the mangoes were stored at 15˚C ± 1˚C and 85% ± 5% RH for seven days, followed by 4 days of storage at room temperature (simulating the trading period), totaling 11 days after harvested. Mangoes pulp sanitized with ozonated water for 20 minutes showed the highest values of TA, total soluble carbohydrates, vitamin C, carotenoids and flavonoid content. These data suggest that the use of ozonated water may contribute to inducing increase antioxidants compounds.

ResumoEm Latossolos argilosos do cerrado onde é alta a fixação de P, a adubação fosfatada torna-se necessária para garantir o crescimento e florescimento de plantas ornamentais. Assim, esse estudo objetivou analisar o desenvolvimento de hemerocale em função da adubação fosfatada em Latassolo Vermelho Distroférrico. O experimento foi conduzido na área de Jardinocultura da Universidade Federal da Grande Dourados (UFGD) em Dourados -MS. O delineamento experimental utilizado foi em blocos casualizados, com quatro repetições. Os tratamentos consistiram de quatro doses de P 2 O 5 (0; 250; 500; 1000 kg ha -1 ) utilizando como fonte superfosfato simples. A unidade experimental foi composta por uma planta de Hemerocallis fulva 'Flore Pleno', cultivada em vaso plástico com capacidade para cinco litros. A adubação fosfatada aumentou linearmente os teores de fósforo no solo e a planta obteve a sua máxima absorção (5,26 g kg -1 ) com a dose calculada de 727 kg ha -1 de P 2 O 5 . A H. fulva possui sistema radicular que melhor se desenvolve sob alta disponibilidade de P, no entanto para parte aérea, o máximo de massa fresca da parte aérea (451,1 g) foi obtido com 427 kg ha -1 de P 2 O 5 . O número de botões florais, o diâmetro floral e altura da haste floral foram maiores na presença de fósforo. Palavras-chave: Herbáceas perenes, fósforo, floricultura AbstractIn clayey Oxisol from the Brazilian Cerrado, where there is high P fixation, the phosphorus fertilization is necessary to increase the growth and flowering of ornamental plants. Thus, the objective of this study was to analyze the development of Hemerocallis as affected by phosphorus application in clayey Oxisol (Typic Haplustox). The experiment was conducted at the Gardening area of University Federal of Grande Dourados (UFGD) in Dourados-MS, Brazil. The experimental design was a randomized block with four replications. The treatments consisted of four P 2 O 5 rates (0, 250, 500, 1000 kg ha ) with the calculated dose of 727 kg ha -1 P 2 O 5 . H. fulva has a root system that develops best under high availability of P, however, for aerial part, the maximum of shoots fresh mass (451.1 g) was obtained with 427 kg ha -1 of P 2 O 5 . Number of flower buds, flower diameter and height flower stalks were higher in the presence of phosphorus.