https://www.alice.cnptia.embrapa.br/alice/handle/item/34 Embrapa Semi-Árido (CPATSA) 2026-06-14T08:55:19Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1187398 Título: Is it possible to substitute MAP with or without ethylene scrubbing for CA in marine transport of tree-ripe mango? Autoria: SHAHZAD, F.; DORON, M.; SARGENT, S. A.; FREITAS, S. T. de; BRECHT, J. K. Conteúdo: Mangos from South America can require 4 or more weeks for marine transport to the USA. To achieve these shipping durations, green (unripe) fruit are currently transported in air at 7-9°C (i.e., below their chilling threshold temperature). This results in poor quality, especially flavor, in the marketplace. Controlled atmosphere (CA) can allow mature-green mangos to be stored for up to 6 weeks at 12°C, but sensory quality is questionable; alternatively, tree-ripe mangos can be stored in CA for up to 4 weeks at 7°C with good flavor. Unfortunately, CA marine transport is not considered to be a feasible approach for these mango exports due to high expense and logistical issues. To overcome these obstacles, we targeted shipping tree-ripe mangos in modified atmosphere packaging (MAP) at lower temperatures with ethylene scrubbers to supplement MAP effects in inhibiting overripening during extended transport. We first determined the optimum O 2 and CO 2 concentrations for storage of ‘Tommy Atkins’, ‘Kent’, and ‘Keitt’ mangos using CA, then worked with Breatheway ® MAP and RYPEN™ ethylene control filters to duplicate the optimum CA in storage experiments simulating marine transport from South America to US markets. The study concluded with three commercial shipments from Brazil to New Jersey (‘Kent’ and ‘Tommy Atkins’) and Peru to California (‘Kent’). The optimum CA was 6 kPa O 2 plus 5 or 10 kPa CO 2 for ‘Tommy Atkins’ and 4 kPa O 2 plus 5 or 10 kPa CO 2 for ‘Keitt’. The MAP equilibrated at 6 kPa O 2 + 9 kPa CO 2 for both cultivars. The CA and MAP both slowed ripening in terms of softening, external and internal color changes, and changes in soluble solids and titratable acidity. Scrubbing reduced ethylene in the MAP by 85% and further inhibited ripening-related softening and color changes. Sensory evaluation confirmed that fruit in MAP remained less ripe than the controls during shelf life. Commercial shipping tests of mangos in MAP with or without ethylene scrubbing, from Brazil to New Jersey, USA and from Peru to California, USA, confirmed the lab results. 2026-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1187359 Título: Production of cassava seedlings on substrates based on decomposed buriti stem. Autoria: OLIVEIRA, P. S. T. de; AZEVEDO, G. A. de; PEREIRA, R. Y. F.; SILVA, A. F.; ANDRADE, H. A. F. de; CORDEIRO, K. V.; BARROSO, V. B.; MACHADO, N. A. F.; MATOS, R. R. S. da S. Conteúdo: n the cassava (Manihot esculenta Crantz) cultivation system, planting seedlings directly in the field is widely used. However, establishment of plants by this method is slow, taking about 15 days to start the formation of shoots and roots. The plant in this phase is not very competitive, which leads to the formation of uneven and low-productivity areas. Production of seedlings on substrates is an alternative that can improve the uniformity of the plant stand, as well as allow more careful selection of the best propagules. Viability of this propagation method depends on the substrate, which must have ideal physical and chemical properties to meet the needs of the crop. The objective of this work was to evaluate the use of decomposed buriti stem (Mauritia flexuosa L. f) as a substrate in the propagation of cassava seedlings. The substrates were composed of decom- posed buriti stems and soil in the following proportions: 0:100; 20:80; 40:60; 60:40; 80:20; and 100:0 (volume). The addition of decomposed buriti stem improved development of the aerial part, provided greater survival for cassava seedlings in an increasing linear fashion, and promoted increases in the levels of N, P, K, Ca, and Mg of cassava seedlings. It was determined that there is agronomic efficiency in the use of buriti residue for the production of cassava seedlings. 2022-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1187367 Título: Potencial de água no solo e na folha da videira “Sugraone” sob déficit hídrico. Autoria: MARINHO, L. B.; RODRIGUES, J. J. V.; SOARES, J. M.; SANTOS, I. S.; BRANDÃO, E. O.; LIMA FILHO, J. M. P. Conteúdo: Propôs-se com este estudo conhecer a variação do potencial da água no solo e na folha da videira “Superior Seedless”, tal como o crescimento da baga da uva sob diferentes condições de irrigação na fase de maturação da uva, na Fazenda Agrobrás Tropical do Brasil S/A, em Casa Nova, BA, em outubro de 2007. A videira foi irrigada nas épocas 21, 13 e 5 dias antes da colheita, com lâminas de 100, 50 e 0% da evapotranspiração da cultura e um tratamento adicional (“manejo do produtor”). O potencial da água na folha e no solo foi aferido com a câmara de pressão e tensiômetros, respectivamente. O potencial da água da folha variou de -0,95 a -1,80 MPa, ao meio- dia e de -0,10 a -0,27 MPa, ao alvorecer. O potencial mátrico da água do solo atingiu valores de -5 a -79,5 kPa para os tratamentos menos e mais deficitários. O potencial da água na folha ao meio-dia sugere que, em alguns dias, o parreiral se encontrava sob estresse moderado e, em outros, sob estresse severo, independendo dos tratamentos de déficit hídrico. Ao alvorecer, o potencial indicou que as videiras estavam sob estresse suave ou em condições adequadas de manejo de água, mesmo a potencial matricial do solo elevado, em que não houve redução significativa no crescimento das bagas das uvas. 2011-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1187374 Título: Preservation of umbu (Spondias tuberosa Arruda Câmara) pulp in the green stage of maturation by combined method. Autoria: JORGE, E. C.; BORGES, S. V.; CASTRO, F. T. de; AMROM, E.; LUCHESE, R.; CAVALCANTI, N. de B. Conteúdo: Umbu” (Spondias tuberosa Arruda Câmara) is a typical fruit from northeastern Brazil of considerable economic importance to this region, because several products are derived from it and commercialized, especially the pulp, which can be used as a raw material for preserves and juices. The objective of this research was to study the preservation of umbu in the green stage of maturation by combined methods, including heat treatment and the addition of preservatives and sucrose. The pulps were blanched, pasteurized and mixed with the preservatives and sucrose according to a complete facto- rial design with three variables (ratio pulp/sucrose, potassium sorbate and sodium metabisulfite), two levels and two repetitions. The products were filled into high-density polyethylene packages and exposed to a temperature of 40C for 120 days. Physicochemical, color and chemical (SO 2) analyses showed that the concentrations of sodium metabisulfite and potassium sorbate used did not significantly alter product quality. The addition of sucrose significantly decreased the water activity and led to intense browning. The microbiological evaluations showed good product stability for 120 days. The overall results indicated that the heat treatment applied was effective if high levels of hygiene were maintained during the preparatory stages and the packaging materials were well sanitized. The combined preservation methods appear to be an economic way to preserve these high-acid pulps. 2007-01-01T00:00:00Z