The MeJA has been shown to be promising in reducing the damages caused by cold and maintaining the quality in several products. Nevertheless, few studies are conducted with flowers and there are no studies of its use in bird of paradise. The objective of this study was to determine whether the pulsing application with MeJA submitted to cold storage promotes physiological changes of the bird of paradise. Flowers were placed in solutions of 200 g L -1 sucrose added with 100, 250 and 400 µmol L -1 MeJA and control without MeJA for 24 h. The stems were transferred to containers with water at 5 ºC for 28 days. During storage, the water uptake rate, transpiration and fresh mass were reduced, while the electrolyte leakage and phenolic compounds increased. The application of MeJA did not reduce the loss of fresh mass and electrolyte leakage. The application of 400 µmol L -1 MeJA has increased peroxidase activity since day 14 of storage. It is concluded that the application of MeJA with pulsing under refrigeration does not promote positive physiological changes for the maintenance of the quality in bird of paradise flowers.

Sweet potato fried chips have great acceptance and high market value. Sprouting and fresh mass loss of tuberous roots during storage compromise the quality of the processed products. The objective of this work was to evaluate the effect of 1-Methylcyclopropene (1-MCP), amino-oxyacetic acid (AOA), and ethylene on the physico-chemical quality of fresh sweet potato and its relationship with fried color score in processed chips of cv. BRS Rubissol stored at room temperature. During storage, the weight loss, sprouts number, dry matter content, non-enzymatic browning, protein content, soluble phenols fraction, reducing sugars, total amino acids, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were evaluated. The sweet potato roots cv. BRS Rubissol present good potential for processing as fried chips. 1-MCP and AOA treatments reduced the root sprouting, physico-chemical quality was maintained in all treatments and the fried chips showed less browning in all treatments with storage. Since the sprouting process compromises the storage of roots, AOA and 1-MCP treatments may be applied to extend the shelf-life of roots and improve the processing potential.

Changes in the population's eating habits have expanded the French fries market. However, the need for refrigerated storage to supply sprouts and maintain a constant supply to the industry has led to a reduced number of cultivars suitable for processing due to the accumulation of sugars and browning after frying. Because of this, the objective of this study was to evaluate the suitability of the Donata and BRS F132 cultivars for use in the pre-fried potato processing industry. The tubers were stored at 6 and 8 °C for up to 180 days and the analysis of sprouting, total soluble sugar (TSS), reducing sugar (RS), non-reducing sugar (NRS), post-frying color by scale visual color used by the industry and L* and b* parameters. The sprouting was higher at 8 °C and in the BRS F 132 cultivar. The sugar content was high in both cultivars, however, the color remained adequate. It is concluded that the Donata and BRS F132 cultivars are suitable for the potato processing industry, and Donata presented better quality parameters. Conditioning at 8 °C is recommended in both cultivars that maintained the quality for 180 days.

Mechanical damage and storage conditions may alter carbohydrate metabolism and oxidative enzyme activity, causing darkening and impairing the use of tubers in pre-fried potato processing industry. The objective of this study was to evaluate the enzymatic changes and carbohydrate metabolism of ‘Markies’ potato tubers subjected to mechanical damage and exposed to high temperatures before processing. The tubers were stored for 4 months at 8 °C, and further divided into treatment with impact and abrasion damage; and control treatment, in which the tubers were not damaged. Afterwards, they were stored at 28 °C room temperature, evaluated for loss of accumulated fresh mass (FML); total soluble sugar (TSS), reducing sugar (RS) and non-reducing sugar (NRS); color after frying and activity of polyphenoloxidase (PPO) and peroxidase (POD) at 0, 12, 24, 36 and 48 h after placed at room temperature. The mechanical damages incremented FML, RS, PPO and TSS, NRS and POD up to 35.6, 34, and 22 h, respectively. Regardless of the occurrence of mechanical damage and the period of evaluation, the sticks showed a light color after frying and were classified in category 2. The increase in the evaluation time led to the rise in FML and the PPO activity. It is concluded that the mechanical damages increase the FML and cause darkening of the tips of the sticks after frying, however this variety still display qualities that are suitable for industrial processing.

Modo de acesso: World Wide Web Inclui bibliografia 1. Agricultura 2. Meio Ambiente 3. Zootecnia 4. Ciências Agrárias I. REDIN, Ezequiel II. Título. CDD-630 Sônia Márcia Soares de Moura -CRB 6/1896 O conteúdo deste livro está licenciado sob a Licença de Atribuição Creative Commons 4.0. Com ela é permitido compartilhar o livro, devendo ser dado o devido crédito, não podendo ser utilizado para fins comerciais e nem ser alterada. O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores www.poisson.com.br

Modo de acesso: World Wide Web Inclui bibliografia 1. Agricultura 2. Meio Ambiente 3. Zootecnia 4. Ciências Agrárias I. REDIN, Ezequiel II. Título. CDD-630 Sônia Márcia Soares de Moura -CRB 6/1896 O conteúdo deste livro está licenciado sob a Licença de Atribuição Creative Commons 4.0. Com ela é permitido compartilhar o livro, devendo ser dado o devido crédito, não podendo ser utilizado para fins comerciais e nem ser alterada. O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores www.poisson.com.br

Light color after frying and sprouting are the main quality parameters evaluated by the pre-fried potato processing industry. Therefore, the objective of this study was to evaluate the suitability for use by the pre-fried potato processing industry, the cultivars Asterix, Corsica, Edison, Lionheart and Markies through the sprouting and post-frying color of the sticks. For this, the tubers were stored at 8 °C (RH 90% ± 2) for up to 180 days. Sprouting started at 60 days with the exception of ‘Lionheart’, which started sprouting at 120 days. At 150 and 180 days, all cultivars showed large sprouts, but still suitable for the processing industry. Visually, the Asterix cultivar remained in category 3 and the most cultivars in 2. The parameter L * reduced with the storage time in all cultivars, indicating the browning of the sticks, which was accompanied by the reduction of parameter b *, indicating less yellowing. It is concluded that All cultivars can be used by the processing industry after storage at 8 °C for 180 days. These results are important to the process industry due to difficult from storage of tubers under refrigeration in reason of browning during fried.

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