Água-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a ‘plateau’ after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining água-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during água-mel production followed zero- and/or first-order kinetics, depending on the producer and heating system.

Estudo do efeito do deficit fenologico da agua sobre a producao e caracteristicas industriais do tomate, variedade Rossol VNF, com oito tratamentos e tres repeticoes. Os deficits de agua foram provocados em determinados periodos do ciclo fenologico da cultura. O solo foi mantido com condicoes otimas de umidade antes e depois dos periodos de deficit de agua. As producoes comerciaveis apresentaram diferenca significativa entre os tratamentos, ao nivel de 5% de probabilidade. As fases de inicio de frutificacao e desenvolvimento dos primeiros frutos caracterizaram-se como as fases mais criticas da cultura ao deficit de agua apresentando reducao nos rendimentos da ordem de 61,9 e 59,8% respectivamente. Os teores de solido soluveis e de acidez nao foram influenciados pelos periodos de deficit de agua e apresentaram valores ideais e normais para o processamento industrial do produto.

Em experimento a campo avaliou-se o valor fertilizante de água residuária de uma indústria de enzimas em um Argissolo Vermelho-Amarelo, no qual se cultivou milho (Zea mays, var. AG303), no município de Araucária, PR. Efetuou-se a caracterização química e física da água residuária utilizada e depois, através de aração, incorporaram-se ao solo dosagens de 0, 80, 160 e 320 t ha-1 desta água, comparado a um tratamento com NPK + calcário e tratamento testemunha, em cinco repetições. Antes e após a aplicação, no solo, avaliaram-se os teores de K e P extraíveis, carbono orgânico, pH (CaCl2), Ca+2, Mg+2, (H+ + Al+3) e saturação por bases. Foi notório o incremento na produção de grãos de milho em todos os tratamentos aos quais se aplicou a água residuária, devido à presença de nutrientes; o pH dos solos elevou-se e os teores de Al+3 diminuíram com a aplicação dos tratamentos em virtude das propriedades de neutralização da acidez do solo da água residuária da indústria de enzimas. As dosagens de 160 e 320 t ha-1 de água residuária equivalem à aplicação de corretivo da acidez do solo e fertilizante mineral, para a cultura do milho. | A field experiment was carried out in an Ultisol, in which maize (Zea mays, var. AG303) was cultivated, in Araucária (Paraná state, Brazil). Mineral fertilization was compared with four doses of wastewater of enzyme industry (0, 80, 160 and 320 t ha-1) with five replication. Chemical and physical characteristics of enzyme industry wastewater were determined. Determinations of K, P, organic carbon, soil pH (CaCl2), Ca+2, Mg+2, (Al+3 + H+) and base saturation were made. Increase in grain maize yield was obtained with the wastewater application for all treatments due to the nutrient content. Soil pH increased and Al+3 contents decreased with the application of treatments due to neutralization properties of enzyme industry wastewater. For the maize crop, the industrial wastewater tested may replace soil mineral fertilization and lime when applied at rates of 160 and 320 t ha-1.

La producción de mandarinas es importante en el área mediterránea donde el uso continuado de agua salina reduce la producción y altera la calidad de los frutos. Árboles de mandarino Clemenules injertados en citrange Carrizo y mandarino Cleopatra, dos de los patrones de cítricos más empleados en la zona, se regaron con dos tratamientos salinos (control y NaCl 30 mM). Se estudió la calidad de los frutos en los dos últimos meses antes de la cosecha. La salinidad disminuyó tanto el número de frutos como el peso medio de los mismos en los árboles de Carrizo mientras que no redujo el peso en los frutos de Cleopatra. Dos meses antes de la cosecha del fruto, los árboles Carrizo de los tratamientos salinos tuvieron frutos con menor peso que los del control, probablemente debido al menor contenido de agua y por tanto al menor porcentaje de zumo. Aunque durante el proceso de maduración del fruto el tratamiento salino produjo diferencias significativas en algunas variables de calidad del fruto (índices de forma y de espesor de corteza), estas diferencias fueron mínimas en el momento de la recolección. Los sólidos solubles totales (TSS) fueron significativamente mayores en frutos de los tratamientos salinos, probablemente debido a una deshidratación pasiva. También pudo producirse una síntesis de azúcares de novo, ya que los frutos de los árboles de Cleopatra del tratamiento salino tuvieron igual contenido de agua pero mayor TSS que los frutos control. El color externo del fruto indicó que el tratamiento salino aceleró el proceso de maduración; sin embargo el índice de madurez mostró que la alta acidez de estos frutos retrasó la maduración interna respecto a los frutos control. | The production of mandarins is important in the Mediterranean area, where the continued use of saline water reduces fruit yield and modifies fruit quality. Grafted trees of Clemenules mandarin scion on Carrizo citrange and Cleopatra mandarin rootstocks, two of the most common citrus rootstocks employed in this area, were irrigated with two saline treatments (control and 30 mM NaCl). The fruit quality was studied through the last two months before the fruit harvest. Salinity reduced both the fruit number and the mean fruit weight on Carrizo trees whereas no fruit weight reduction was observed on Cleopatra. The decrease of fruit weight on Carrizo trees is probably due to the lower water content and consequently the lower juice percentage. Although the saline treatment produced significant differences in some fruit quality variables (shape and thickness indices) throughout the maturation process, they were minimal at the harvest time. Total soluble solids (TSS) were significantly higher in fruits from the saline treatments, probably due to a passive dehydration. It is also possible that de novo synthesis of sugars occurred, since fruits from Cleopatra trees receiving the saline treatment had similar water contents but higher TSS than control fruits. The external fruit colour indicated that the saline treatment accelerated the maturation process; however, the maturity index showed that the high acidity of these fruits delayed the internal maturation with respect to the control fruits.

The efficacy of postharvest hot-dip treatment on Redblush grapefruit was investigated by 3-min dips in water at 50°C and 20°C, with and without 1500 ppm imazalil (IMZ) or thiabendazole (TBZ). Fruits were stored for 16 weeks in cold rooms at 8°C and then held at 20°C for 1 week to simulate shelf life. IMZ and TBZ treatment at 20°C considerably reduced the incidence of chilling injury (by about 50-60%) and the percentage (by 20%) of fungal infections. The effectiveness of the two fungicides was found to be considerably increased at 50°C. However, the beneficial effect of hot-dip treatment was noted, whether or not associated with the use of fungicides. The chilling index was threefold lower in fruit dipped in water at 50°C. Similar results were obtained by IMZ treatment and mold decay was decreased by about 50%. IMZ treatment at 50°C proved to be phytotoxic, thus resulting in reddish peel pitting, starting on the fourth week of storage. No further detrimental heat-related effect was detected in the remaining cases. Fruit treated with the two fungicides exhibited no significant differences in respiration rate under cold storage, when compared to control. By contrast, by the end of shelf life, sharply increased values were found in fruit treated with IMZ at 20°C. Endogenous ethylene production and internal quality attributes (juice%, total soluble solid content, juice acidity, and ripening index) did not reveal important differences between treatments. Ethanol concentration in the juice was remarkably lower in fruit treated with the two fungicides, whereas differences due to dip temperature were negligible in most cases.