The objective of this work was to evaluate the refrigerated “Fuerte” avocados stored in different modified active atmospheres. The fruits were wrapped in bags made of nylon plus polyethylene and submitted to the following atmospheres: (I) mixture of ambient gases (0.03% CO2 and 21.0% O2); (II) 5.0% CO2 and 4.0% O2; (III) 6.0% CO2 and 4.0% O2; (IV) 7.0% CO2 and 4.0% O2; and (V) 8.0% CO2 and 4.0% O2. The bags containing the fruits were stored at 10C ± 1 and 90 ± 5% relative humidity for 25 days and were analyzed every 5 days for weight loss, respiratory activity, pH, firmness, titratable acidity, soluble solids, and activities of the enzymes pectin methylesterase and polygalacturonase. The atmosphere of 7.0% CO2 and 4.0% O2 was the most effective in limiting the weight loss and the production of CO2. Practical Applications This research will have the practical application of showing producers and suppliers of avocados the best ways to store “Fuerte” avocados. It shows that a modified atmosphere of 7.0% CO2 and 4.0% O2 was the most effective in minimizing weight loss and CO2 production when refrigerated.

Recebido em janeiro/2015; Aceito em julho/2015. RESUMO:A polpa do coco verde é um descarte da indústria de água de coco, representando além de preocupação ambiental um grande desperdício. O objetivo deste trabalho foi caracterizar a polpa de coco verde da variedade Anã, quanto suas características físico-química e bioquímicas. Após extração da água de coco, da polpa foram obtidas amostras com 2 cm de diâmetro e 0,5 cm de espessura. As amostras foram acondicionadas em embalagens transparentes de polipropileno, sob vácuo, e submetidas ao congelamento lento (CL) e rápido (CR). As amostras permaneceram em freezer doméstico (-20 0 C) e foram avaliadadas aos 0, 30, 60 e 90 dias de armazenamento. A polpa in natura foi caracterizada quanto a composição centesimal (proteína, lipídeos, fibra, cinza e umidade). Nas amostras submetidas ao congelamento lento e rápido determinou-se a coloração, firmeza, potencial hidrogeniônico (pH), acidez titulável (AT), sólidos soluvéis (SS), teor de compostos fenólicos e atividade antioxidante (determinada por DPPH). A polpa in natura apresentou considerável teor de fibras (10,5%) e lipídeos (10,1%). A polpa de coco submetida ao congelamento rápido e lento apresentou estabilidade quanto aos parâmetros avaliados durante o período de armazenamento. O congelamento rápido resultou em qualidade superior das amostras avaliadas. Palavra-chave: Cocos nucifera L., variedade anã, aproveitamento de resíduo, conservação PHYSIOCHEMICAL CHARACTERIZATION OF THE GREEN COCONUT PULP SUBMITTED TO THE SLOW AND FAST FREEZINGABSTRACT: The green coconut pulp is a discard of the coconut water industry, performing besides environmental concern a great waste. The aim of work was to characterize the green coconut pulp of the Anã variety, by their physiochemical and biochemistries characteristics. After coconut water extraction, were obtained pulp samples with 2 cm of diameter and 0.5 cm of thickness. The samples were conditioned in transparent polypropylene packing, under vacuum, and submitted to the slow (CL) and fast (CR) freezing. The samples stayed in domestic freezer (-20 0 C) and were evaluated to the 0, 30, 60 and 9 storage days. The in natura pulp was characterized as the centesimal composition (protein, lipids, fiber, ash and moisture). In the samples submitted to the slow and fast freezing was determined the coloration, firmness, hidrogenionic potential (pH), titratable acidity (AT), soluble solids (SS), phenolics content and antioxidant activity (by DPPH). The in natura pulp revealed considerable fibers content (10.5%) and lipids (10.1%). The frozen pulp presented stability as the parameters evaluated during the storage period. The fast freezing resulted in superior quality of the evaluated samples.

Recently collected fruits were submitted to doses of 0.2, 0.4, 0.6 and 1.0 kGy of gamma irradiation and exposed to UV‐C light for 5, 10, 15 and 20 min, made into guacamole and stored refrigerated (10 ± 1C and 90 ± 5% relative humidity). The ripened fruit was characterized by pH, titratable acidity and color. The product was also frozen in a domestic freezer at −18C and evaluated after 0, 30, 60 and 90 days. Guacamole prepared from fruits submitted to gamma radiation had lower values of polyphenol oxidase activity, titratable acidity and the more lipids when compared to other treatments. Gamma radiation did not change the sensorial quality of the product compared to the control. Practical Applications This research will have the practical application of showing producers and suppliers of avocados the best ways to prepare guacamole from “Fuerte” avocados and minimize postharvest losses. It shows that gamma and UV‐C irradiation decreased the damage that can occur during storage and it produces guacamole with a higher content of healthy fats. The treatments did not affect the sensorial quality of the product.