Conservation of Sweetsop using modified atmosphere and refrigerationSweetsop fruits show limitations to the distribution to distant markets due to their fast ripening, which turns them very soft and difficult to handle without the occurrence of damage, with their conservation extremely reduced. This study was carried out to evaluate the influence of the polyvinyl chloride associated to cooling temperatures in the post-harvest conservation of the sweetsop. The fruits were selected, washed, sanitized and stored in polystyrene trays with or without polyvinyl chloride and stored at 12 o C and 25 o C. The following characteristics were evaluated: color rind, firmness, fresh matter loss, soluble solids, titrable acidity, total sugars and starch. The fruits stored at 12 o C with polyvinyl chloride kept the green coloration of the rind up to the 18 th day, showing lower loss of fresh matter and rind firmness as well as lower content of the soluble solids and titrable acidity in relation to the fruits stored at 25 o C. The use of the package associated to the temperature of 12 o C allowed a safe period of 18 days under storage with appropriate maintenance of the physiochemical attributes. The fruits stored for 6 days at 25 ºC, with or without PVC, did not show desirable physicochemical characteristics.Key words: Annona squamosa L., temperature, modified atmosphere.Recebido para publicação em 30/11/2010 Conservação de pinha com uso de atmosfera modificada e refrigeraçãoOs frutos da pinheira possuem limitações para sua distribuição a mercados distantes, por causa do rápido amadurecimento, que os torna muito macios, de difícil manuseio sem a ocorrência de danos e de conservação extremamente reduzida. O objetivo deste trabalho foi avaliar a influência do filme de policloreto de vinila (PVC), associado às temperaturas de refrigeração, na conservação pós-colheita da pinha. Os frutos foram selecionados, lavados, sanitizados e acondicionados em bandejas de isopor, com, ou sem, envolvimento de película de policloreto de vinila, e conservados a 12 e 25 ºC. Foram avaliados: cor da casca, firmeza, perda de matéria fresca, sólidos solúveis, acidez titulável, açúcares totais e amido. Os frutos conservados a 12 ºC, com policloreto de vinila, mantiveram a coloração verde da casca até o 18º dia, apresentaram menor perda de massa de matéria fresca e firmeza da casca e menor teor de sólidos solúveis e acidez titulável, em relação aos frutos armazenados a 25 ºC. A utilização da embalagem, associada à temperatura de 12 ºC, permite um período seguro de 18 dias de conservação, com adequada manutenção dos atributos físicos e químicos. Os frutos armazenados a 25 ºC conservaram-se por seis dias. A película de PVC, associada ao armazenamento de 12 ºC, pode ser utilizada para atrasar o amadurecimento dos frutos por 18 dias, mantendo sua qualidade. Os frutos que permaneceram armazenados, por seis dias, a 25 ºC com, ou sem, PVC, não apresentaram características físicas e químicas desejáveis. Palavras-chave:Annona squamosa L., temperatura, ...

RESUMOA antracnose é uma das principais doenças após a colheita da banana, causada pelas diferentes raças fisiológicas do fungo Colletotrichum musae, e que se manifesta na maioria das vezes na fruta madura, comprometendo a sua qualidade. Seu aparecimento está relacionado ao manuseio inadequado, ausência de controle químico em campo e de refrigeração. A aplicação de produtos químicos é efetuada durante o beneficiamento, sendo importante salientar que pode iniciar com a fruta ainda no campo. Objetivou-se, neste trabalho, verificar o efeito de fungicidas utilizados após a colheita, visando o controle da antracnose em bananas, cultivar Prata Anã, armazenadas a 20°C e 12°C. Para isso, foi testada a ação dos fungicidas tiabendazol e imazalil no controle de Colletotrichum musae. No teste, foram empregados isolados das cultivares Prata Anã, FHIA 02 e ST 4208, inoculados em bananas-prata anã. As avaliações foram efetuadas a cada 3 dias, por meio de medições do tamanho das lesões (mm 2 ), sendo as frutas inoculadas descartadas no estádio de maturação 7 (amarelo com pontas marrom). Os tratamentos mais eficientes no controle da doença foram aqueles em que as bananas foram tratadas com o fungicida tiabendazol. No estudo, também foi verificada diferença em relação à patogenicidade dos isolados utilizados, que demonstraram especificidade quanto a cultivar.Termos para indexação: Musa sp. , doenças pós-colheita, antracnose, controle químico. ABSTRACTAnthracnose is one of the main post-harvest disease of the banana, caused by different physiological races of Colletotrichum musae. It manifests itself mostly in ripe fruits, threatening its quality. Its appearance is related to the inadequate handling, absence of chemical control in field, and cooling. Application of chemical products is usually done during the processing, but it is important to point out that it can be done while the fruit is still in the field. This work had as an objective to verify the effect post-harvest application of fungicides to control anthracnose in Dwarf Silver bananas, stored at 20°C and 12°C. To that end, the influence of the thiabendazole and imazalil fungicides was tested on Colletotrichum musae. In the tests we employed Dwarfed Silver isolates of cultivars FHIA 02 and ST 4208 inoculated in Dwarfed Silver bananas. The evaluations were done every 3 days, by measuring the size of injuries (mm 2 ). The inoculated fruits were discarded in the stage 7 of maturation (yellow with brown tips). The most efficient treatments in disease control were those in which the bananas were treated with the thiabendazole fungicide. The difference in relation to the pathogenicity of the isolates used, demonstrated the specificity of the cultivar.

Physiochemical characteristics, sensorial analysis and fruit conservation of a black Sigatokaresistant banana genotypeThe cultivar Prata Anã is widely grown in the North of Minas Gerais State, Brazil, hence, the banana business in the region is based on a variety susceptible to Black Sigatoka. Although there are resistant cultivars being recommended to cultivation in the region, studies related to post-harvest conservation are still scarce. The objective of the present work was to evaluate the storage period and physiochemical and sensorial characteristics of cultivars, Fhia -02 and Preciosa, both resistant to Black Sigatoka, and the effect of the modified atmosphere associated with cooling. Three experiments were carried out, the first under ambient temperature, the second at 12ºC and the third at 15ºC, The experiments were arranged in randomized block design with split-plots in the time, having in the plots a 2x2 factorial

One of the biggest problems faced by banana growers is to determine the most appropriate harvest time. This study aimed to evaluate the post-harvest conservation of 'Prata-Anã' bananas harvested at 16, 17, 18, 19 and 20 weeks after the inflorescence emergence and subjected to 25 days of cold storage at the temperature of 13.5 ºC (± 1 ºC) and 90 % (± 5 %) of relative humidity. The bananas harvested at 19 and 20 weeks after the inflorescence emergence showed a more advanced maturity stage after 25 days of cold storage at 13.5 ºC. The bananas showed an increase in the content of soluble solids, as well as sugars, during the evaluations, after withdrawal from the cold room. Regardless of the fruit age, there was a decrease in the pH values over the 9 days of evaluation, after the 25-day storage period. The fruits at the ages of 19 and 20 weeks presented, on average, starch contents lower than those of the fruits with 16, 17 and 18 weeks. Fruits at the ages of 19 and 20 weeks showed higher extravasation levels on the second day of evaluation. Both the fruit harvest time and storage temperature directly influenced the post-harvest conservation and the physical and chemical characteristics of the 'Prata-Anã' bananas.

Alternative forms of disease control in fruits have been researched in an attempt to minimize the negative effects of chemical control on men and environment. The aim of this study was to determine the best concentration of essential oils to control the development of Colletotrichum musae and anthracnose intensity in ‘Prata Anã’ banana. In order to inhibit germination, mycelial growth and sporulation, four essential oils of clove (Eugenia caryophyllus), tea tree (Melaleuca alternifolia), thyme (Thymus vulgaris) and ginger (Zingiber officinale) species were used at concentrations of 2, 4, 6 and 8 μL. In fruits, the same essential oils were applied at concentrations of 80, 160, 240 and 320 μL to evaluate the incidence and severity of anthracnose. Clove and thyme oils were the most efficient in inhibiting mycelial growth, germination and sporulation at all concentrations tested. The volatile compounds present in clove and thyme oils provide complete inhibition of fungal growth. Tea tree and ginger oils have the ability to suppress anthracnose in ‘Prata Anã’ banana. Concentrations of 160 μL of ginger oil, 160 and 240 μL of tea tree oil reduced the anthracnose severity in fruits. Ginger and tea tree essential oils have the potential to control banana anthracnose, reducing the anthracnose incidence in fruits by 48% and 24%, respectively.