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.

ResumoAvaliou-se o efeito da atmosfera modificada ativa na qualidade de abóbora minimamente processada (MP). Os pedaços de abóbora foram acondicionados em embalagens plásticas e submetidos a aplicação de gases nas seguintes concentrações: 0,03% CO 2 e 21% O 2 (controle T1); 5% CO 2 e 4% O 2 (T2); 6% CO 2 e 4% O 2 (T3); 7% CO 2 e 4% O 2 (T4); 8% CO 2 e 4% O 2 (T5). No T6 foi feita aplicação de vácuo na embalagem. As embalagens contendo as abóboras MP foram armazenadas à temperatura de 5 o C e umidade relativa de 75% durante 12 dias. As análises realizadas foram perda de massa, acidez total (AT), pH, sólidos solúveis (SS), ratio, firmeza, cor, atividade antioxidante por DPPH e teor de carotenóides. A perda de massa foi gradual e baixa até o nono dia de armazenamento. Os valores de AT aumentaram ao longo do período experimental sendo superior para os T1 e T2. O aumento de SS durante o armazenamento das abóboras MP foi menor para os T3 e T4. A luminosidade se manteve durante o armazenamento sendo superior para o T5. Os componentes de cor vermelho e amarelo diminuíram ao longo do período experimental. A atividade antioxidante e teores de carotenóides diminuíram após o nono dia de armazenamento. A abóbora MP manteve sua qualidade até o 9º dia de armazenamento, com superioridade para os tratamentos T3 e T4 no que se refere aos valores de perda de massa, AT e teores de carotenóides. Palavras-chave: Curcubita máxima Duchesne, atividade antioxidante, carotenóides AbstractThe active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO 2 and 21% O 2 (controls T1); 5% CO 2 and 4% O 2 (T2); 6% CO 2 and 4% O 2 (T3); 7% CO 2 and 4% O 2 (T4); 8% CO 2 and 4% O 2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 o C and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the freshcut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period. The antioxidant

Sensory analysis of cold-stored guacamole added with α α α α α-tocopherol and ascorbic acidMarketing of processed avocado without chemical additives is difficult. Cold temperature causes browning and sensory changes during storage. The aim of this study was to evaluate the acceptance of cold-stored guacamole added with α-tocopherol and ascorbic acid. Guacamole samples were packaged in polyethylene and polyethylene+nylon bags with and without vacuum pump application. Packaged samples were treated by refrigeration, slow and fast freezing. Sensory evaluations were performed on days 0, 1, 3, 5, 7 days after initiation of the refrigeration treatment and days 7, 30, 60, 90 after initiation of slow and fast freezing. Sensory evaluations were carried out using a 9 point hedonic scale with a group of forty randomly selected, untrained panelists to score samples with respect to acceptance, appearance, color, texture and flavor parameters. Correlation between acceptance and flavor was 0.84 and between color and appearance was 0.74. Moderate correlations were found between the other variables. The sensorial analysis showed that the addition of ascorbic acid and α-tocopherol allows preservation of guacamole by refrigeration in polyethylene packaging. The product preserved up to 30 days in any packaging components showed means of acceptance scores close to values of the evaluation at the first day.

AVOCADO 'HASS' QUALITy SUBJECTED TO MODIFIED ATMOSPHERES AND COLD STORAGEABSTRACT -The objective of this study was to evaluated conservation of 'Hass' avocado submitted to the application of active modified atmosphere during cold storage. The fruits were packed in polyethylene+nylon and injected with mixture of gases constituting the treatments: I -the environment gas mixture (21.0 kPa of O 2 +0.03 kPa of CO 2 ); II -4.0 kPa of O 2 +5.0 kPa of CO 2 ; III -4.0 kPa of O 2 +6.0 kPa of CO 2 ; IV -4.0 kPa of O 2 +7.0 kPa of CO 2 and V -4.0 kPa of O 2 +8.0 kPa of CO 2 ). The packing containing the fruits were stored in cold chamber at a temperature of 10±1°C and relative humidity of 90±5%, for 25 days, with analyses performed every 5 days. The parameters evaluated were weight loss, respiratory activity, hydrogen potential (pH), firmness, titrable acidity (TA), soluble solids (SS), and activity of pectinmethylesterase (PME) and polygalacturonase (PG). Fruits submitted to the concentration of 4.0 kPa of O 2 + 7.0 kPa showed the best quality mainly with less mass loss and low production of CO 2 .

This chapter discusses the following aspects of postharvest handling of pepper (Capsicum spp.) fruits: pre-sizing, sorting and selection; pre-cooling; storage conditions; postharvest quality losses; water loss; decay; prevention of postharvest quality losses; controlled atmosphere and modified atmosphere packaging; and preparation of fresh-cut peppers.

ResumoObjetivou-se neste trabalho avaliar a qualidade de melão amarelo inodorus (cultivar Valenciano Amarelo CAC) minimamente processado (MP) submetido a dois tipos de corte e com aplicação pós-colheita de cloreto de cálcio. Após preparo cubos e fatias de melão foram imersos em solução com diferentes concentrações de cloreto de cálcio (CaCl 2 ) por dois minutos, sendo em seguida acondicionados em bandejas de poliestireno expandido (EPS), revestidas por filme plástico de polietileno de baixa densidade (PEBD), armazenados em câmara fria a 5°C ±1 e analisadas durante 8 dias. Foram avaliados pH, firmeza, acidez titulável (AT), sólidos solúveis (SS), açúcar redutor e ratio. Os valores de pH variaram de 5,27 a 5,68. O teor de açúcares redutores e o ratio foram superiores nas fatias em relação aos cubos. As fatias de melão mantiveram maiores valores de firmeza comparadas aos cubos e de modo geral houve redução nos valores deste parâmetro ao longo do período de armazenamento para todos os tratamentos. Concentrações de 1,0 e 1,5% de CaCl 2 , propiciaram maiores valores de firmeza. A temperatura de armazenamento e atmosfera modificada passiva contribuíram para manutenção da qualidade do melão MP. Concentrações de até 1,0% de CaCl 2 poderiam ser recomendada para manter a qualidade de melão MP melão amarelo inodorus (CAC). Palavras-chave: Cucumis melo L., pós-colheita, tipo de corte AbstractThe aim of this work was to evaluate the quality of yellow melon inodorus Valenciano Amarelo (CAC) fresh cut submitted to two cut types and with application postharvest of calcium chloride. After preparation cubes and slices melon were immersed in solution with different calcium chloride (CaCl 2 ) concentrations for two minutes, afterwards they were conditioned in trays of expanded polystyrene (EPS), covered by plastic film of low density polyethylene (PEBD), stored in cold camera to 5°C ±1 and analyzed for 8 days. They were evaluated pH, firmness, tritable acidity (AT), soluble solids (SS) sugar reducer and ratio. The pH values varied from 5.27 to 5.68. The sugars reducers content and the ratio were superior in the slices compared to the cubes. The melon slices maintained larger firmness values compared to the cubes and in general there was reduction in the values of this parameter along the storage period for all treatments. Concentrations of 1.0 and 1.5% of CaCl 2 , result in larger values of firmness. The storage temperature and modified passive atmosphere they contributed to quality

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.

This chapter describes the symptoms, disease cycle and epidemiology, and control (cultural, chemical, biological and integrated control methods) of the following crown and root diseases of pepper (Capsicum spp.): charcoal rot (Macrophomina phaseolina); damping-off and root rot (Rhizoctonia solani [Thanatephorus cucumeris], and various species of Fusarium, Phytophthora and Pythium); Fusarium stem and fruit rot (Nectria haematococca [Haematonectria haematococca]); Fusarium wilt (various Fusarium species, including F. oxysporum f.sp. vasinfectum, F. redolens and F. oxysporum f.sp. capsici); Phytophthora blight and root, crown and fruit rot (Phytophthora capsici); southern blight (Sclerotium rolfsii [Athelia rolfsii]); Verticillium wilt (Verticillium albo-atrum and V. dahliae); white mould (Sclerotinia sclerotiorum and S. minor); and bacterial wilt (Ralstonia solanacearum).