Introduction. The mangaba isan exotic fruit from the Brazilian Cerrado that presents high antioxidantactivity and may benefit human health. Its antioxidant activitymay be associated with the presence of bioactive compounds suchas carotenoids and antioxidant vitamins. The physical and chemicalcharacteristics, nutritional value, carotenoids and antioxidantvitamins were evaluated in mangaba from the Cerrado of Minas Gerais,Brazil. Materials and methods. Titratable acidity wasdetermined by volumetric neutralization, pH by potentiometry, solublesolids by refractometry, moisture by gravimetry after oven drying,ash by calcination in a muffle furnace, proteins by the micro-Kjeldhalmethod, dietary fibers by the gravimetric non-enzymatic method andlipids by gravimetry after extraction in ethyl ether. Vitamin C(ascorbic and dehydroascorbic acids) and carotenoids (α-carotene,β-carotene, β-cryptoxanthin and lycopene) were analyzed by HPLC-DAD.Vitamin E (α-, β-, γ- and δ-tocopherols and tocotrienols) and folates(tetrahydrofolate, 5-methyltetrahydrofolate and 5-formyltetrahydrofolate)were analyzed by HPLC with fluorescence detection. Resultsand discussion. Mangaba showed a high pulp yield (80.08%), moisture (83.0 mg×100 g–1) anddietary fiber content (2.3 g×100 g–1). Mangaba presented β-carotene,β-cryptoxanthin, ascorbic acid, α-tocopherol; α-, β- and γ-tocotrienols; tetrahydrofolate,5-methyltetrahydrofolate and 5-formyltetrahydrofolate, and it can beconsidered an excellent source of vitamin C (165.8 mg×100 g–1) andfolates (98.3 μg×100 g–1). Carotenoid and vitamin E contents were 0.12 mg×100 g–1and 2,732.5 μg×100 g–1, respectively. Conclusion. Mangabapresented a high pulp yield, and several carotenoids and antioxidant vitamins,and can be considered an excellent source of vitamin C and folates.

Introduction. Mango is themost economically important and nutritionally rich tropical fruit;it has high commercial value but a highly perishable nature; itssensitivity to postharvest diseases and physical injury limits itssuccessful marketing. Postharvest losses in fruits are a seriousproblem because of rapid deterioration during handling, transportand storage. Edible films and coatings can be potentially used asan elective preservation technique to extend the shelf life of fruits. Materials and methods. The influence of zein and gelatincoatings on the physicochemical characteristics, softening and antioxidative enzymeactivities of mango fruits stored at (32 ± 1) °C were evaluated atregular intervals of their storage period and compared with mango withoutcoatings (control). Results and discussion. Zein andgelatin coatings seemed to have a beneficial impact on delayingthe changes in weight loss, soluble solids, titratable acidity,pH, sugar content and total carotenoids. Zein and gelatin coatingsresulted in the highest retention of ascorbic acid and phenoliccontent as compared with that of control. Zein and gelatin coatingsdelayed the ripening of mango fruit by suppressing the activityof softening enzymes such as polygalacturonase, pectin methyl esterase,cellulase and β-galactosidase. Zein 5% and gelatin 10% coatingsmaintained the highest induction of defense-related peroxidase enzymes,followed by gelatin 5% and zein 10% coatings. Conclusion.The application of zein 5% and gelatin 10% coatings could be usedin delaying the ripening, maintaining the quality attributes andextending the shelf life of mango fruit during storage.

Introduction. Edible coatingsare traditionally used to improve food appearance and preservation.They act as barriers during processing, handling and storage, anddo not solely retard food deterioration, enhancing its quality,but are safe due to natural biocide activity, or to the incorporationof antimicrobial compounds. The aim of this work was to evaluatethe effect of A. vera, applied as an edible coating,on the changes in physicochemical parameters related to tomato fruitquality during storage in ambient conditions (22 °C and 80% RH),as well as its role in controlling microbial spoilage. Materialsand methods. The changes in physical, chemical and texturalproperties of commercial tomato cv. Charleston were evaluated duringa storage period of 17 days in ambient conditions according to their coating(treatments), or not (control), with an aqueous extract of pure A. vera or diluted (2:1) in distilled water. Results.The pure aqueous extract of Aloe vera totally inhibitedthe growth of Rhizoctonia solani and Alternariaalternata, while it did not show antimicrobial activity against Phytophthora parasitica. The diluted aqueous extractof Aloe vera coating maintained the quality ofthe tomatoes during storage in ambient conditions, delaying ripening,although it did not constitute an effective barrier against weightloss. Conclusion. Our fundamental results may be usefulto breeders and postharvest technologists, as well as distributors,importers and exporters, in handling and processing tomatoes.

Introduction. In recent decades,there has been increased interest in developing natural non-caloricsweeteners, providing sensory properties similar to sucrose. Oneof the most promising alternatives is the steviol glycosides, high-sweetnesscompounds extracted from the leaves of Stevia rebaudiana Bertoni. Characteristics and properties. In this review article,the characteristics of this plant are described. According to therelevant literature data, this review provides insight into themajor steviol glycosides as well as their main characteristics andproperties. Toxicity and legislation. We describe thecurrent situation on the toxicity and the legal framework of theabove sweeteners. Extraction techniques. This reviewdescribes the techniques developed for extraction and purification,including conventional extraction with water/solvent, ion exchange,enzymatic extraction, supercritical fluid and with a focus on membranefiltration, for its proven advantages in the purification of aqueous extractobtained by leaching of the leaves. Applications. This reviewalso presents various evidence relating to the implementation ofsteviol glycosides in the food industry, with an emphasis on theiruse in the formulation of fruit juices. Conclusions. Finally, the futureprospects of these natural sweeteners are presented. They highlightthe need for research in this area, and the great appeal and commercial potentialof such compounds, which should be focused on continuous assessmentin relation to issues such as the intensity, persistence of sweetnessand the absence of other residual flavors, in order to ensure their acceptance,preference and choice by the general public.

Introduction. Plants developmechanisms that allow them to compartmentalize injuries that theysuffer during their life. In trees, pruning and injection treatmentsmust be used in accordance with precise rules to reduce risks resultingfrom the injuries created. Sealing in palms. Palms,contrary to widespread belief, are quite capable of “healing” injuries(sealing); because of an anatomy quite different from trees, thesealing process in palms is much simpler. Compartmentalizationof injection wounds. The controversy on the use of injectionin trees is due essentially to initial mistakes that have then beenrectified. Injection in palms against the red palm weevil.For palms, for decades, this technique has been employed withoutproblems and with great efficiency against various pests, including Rhynchophorus ferrugineus, the red palm weevil(RPW). Its use has been reserved for exceptional situations eitherto face abnormal pest proliferation, uncontrollable by other techniques,or to implement eradication programs. Integrated eradicationprogram. In such a program, the main aim of injection treatmentsis preventive. With long-persistence insecticides, the number of treatmentscould be greatly reduced. The resulting savings in time and moneywould enable the organization of the treatments of all the palms locatedin an infested area, and consequently the rapid eradication of thepest. New perspectives. We established that insecticidesapplied by injection were capable of protecting palms with onlytwo or even one treatment per year. These results suggest a radicalimprovement in programs to eradicate RPW, while considerably reducingthe risks to health and the environment compared with spray treatments.

Introduction. Edible wild plantsare nature’s gift to mankind. Considering the growing need to identifyalternative bio-nutritional sources, some underutilized speciesof figs (Ficus carica L., F. palmata Forssk., F. racemosa L.) and mulberries (Morus alba L., M. nigra L, M. laevigata Wall.)of the family Moraceae were evaluated as wild edible fruits to studytheir nutritive and mineral composition in order to prioritize theiredibility for indigenous people. Materials and methods.The major proximal components (moisture, ash, lipids, proteins,fibers and carbohydrates) were determined by standard AOAC methods.The concentration of various minerals (K, Ca, Mg and Na) and traceelements (Fe, Mn, Zn, Cu and Ni) were recorded by using an atomicabsorption spectrophotometer. Results. Our resultsindicated a range of moisture contents from 17.82–80.37 g·100 g–1(fresh weight basis) in F. carica-M. laviegata; protein, 6.31–13.50 g·100g–1 (dry weight basis) in F. glomerata-M. alba;crude fats, 1.02–2.71 g·100 g–1 in F. palmate-F. glomerata;carbohydrates 69.47–75.58 g·100 g–1 in M. alba-M. nigra;and fiber 7.63–17.81 g×100 g–1 in M. laviegata-F. palmate,respectively. The significantly highest energy value was computedin M. laviegata (367.7 kcal·100 g–1). Moreover,sufficient quantities of essential elements were found in all thestudied materials. The highest levels of N [(0.24 ± 0.07) mg·g–1]and Fe [(1.43 ± 0.42 mg·g–1] were found in M. laviegata;Na [(1.92 ± 0.11 mg·g–1] and Mg [(6.92 ± 0.37 mg·g–1] in F.palmate; and K [(17.21 ± 0.03 mg·g–1] in F. glomerata.Significant variation existed among the selected species in allthe nutritional parameters. Conclusion. According toour results, fig and mulberry fruits are recommended for commercial-scaleproduction for the green industry to overcome food crises as theyare potential food sources, particularly Morus laviegata andFicus palmata, with rich nutritional attributes and mineral profiles.

Introduction. A considerablenumber of positive effects after the consumption of fruits has beenpointed out in the past: hypolipidemic action, reduction of bloodglucose levels, hepatoprotection and improvement of the antioxidantstatus as well as, inter alia, antioxidant, antiradical,anti-inflammatory, anticancer and anti-adipogenic status. Materialsand methods. The changes in the levels of phenolic acidsand their derivatives in fresh as well as in processed fruits (chokeberry,wild strawberry, apples var. Idared and Champion, cherry, apricot,peach, raspberry, cranberry, and bilberry) were studied using HPLCwith UV detection. Dried fruit homogenates and compotes were produced.Also, fruits were fried to simulate jam production. Resultsand discussion. Eleven phenolic acids and their derivativeswere identified in tested samples: caffeic, chlorogenic, p-coumaric,ferulic, gallic, ellagic, protocatechuic, p-hydroxybenzoic, gentisic,syringic and vanillic acids. In most cases, the thermal processingof fruits caused a decrease in the levels of phenolic acids. Insome preserves, the level of selected individual phenolic compoundswas unchanged or was significantly increased. Conclusion. Itcan be concluded that thermal processing can have a differentialeffect on the levels of phenolic acids in preserves and generalconclusions could not be formulated. The fruit composition in whicha phenolic acid is present can play a role in this context.