Abstract Microalgae are considered a rich source of biostimulants for plants, as an excellent business opportunity for the agricultural sector, as they can activate plant metabolism, contributing to the improvement in physiological performance, phytomass and, subsequently, vigor and quality of seedlings. The objective of this work was to evaluate the potential of Spirulina platensis biomass, in enabling improvements in physiological performance, phytomass and, subsequently, vigor and quality of cashew rootstock seedlings. The experiment was carried out in a greenhouse in a completely randomized design, in a 4 x 2 factorial scheme (concentrations x rootstock), with three replications. The concentrations used were 0%, 0.04%, 0.08%, and 0.12% and the FAGA and CCP 76 genotypes. The seeds were immersed in the solutions for 12 hours. Applications were made via the leaves at 30 days after sowing (DAS), with an interval of seven days between each application and at 90 DAS evaluations were made. The FAGA and CCP 76 genotypes showed a positive response to the supply of S. platensis, with concentrations 0.04% and 0.08% which provided greater root length, aerial part length, number of leaves, diameter and leaf area. Concentrations 0.04% and 0.08% also promoted better percentages in the physiology of the CCP 76 genotype, while the FAGA genotype showed opposite action, which may be related to the mode of action of the microalgae on the different genetic and phenotypic characteristics of each genotype. The 0.12% concentration provided greater accumulations of aerial part and total dry mass to the genotypes.

Abstract The use of edible coating has been an alternative to maintain the quality of vegetables and prolong their post-harvest life. This study aims to evaluate bioactive compounds in Spondias tuberosa submitted to different coating formulations based on Chlorella sp. associated with the pomegranate seed oil, to establish the one that best maintains post-harvest quality. The experiment was set in a completely randomized design, in a 5 × 6 factorial scheme, represented by five coating techniques (T1 = control; T2 = 0.5% Chlorella sp.; T3 = 1% Chlorella sp.; T4 = 1.5% Chlorella sp.; T5 = 2% Chlorella sp.), using 0.3% of pomegranate seed oil in coatings, during five evaluation periods (0, 1, 2, 3, 4 and 5 days), stored in BOD incubator at 24 ± 2 °C and 85 ± 5% RH, with three replicates of ten fruits per plot. Chlorella sp. associated with pomegranate seed oil produced a modified atmosphere around the fruit, retarding the ripening process. Coatings preserved the content of ascorbic acid and phenolic compounds. The treatment containing 2.0% of Chlorella sp. associated with pomegranate seed oil provided the best maintenance for fruit quality.

RESUMO O presente trabalho teve como objetivo avaliar o índice de degradação de amido (IDA) na diagnose de áreas injurias por impacto na manga Tommy Atkins‘, em diferentes estádios de maturação. Utilizou-se o delineamento inteiramente ao acaso (DIC) em esquema fatorial (5 x 2), representado por cinco estádios de maturação e duas condições de manuseio, com e sem impacto, com quatro repetições. O índice de degradação de amido foi estabelecido através de escala subjetiva de notas indicativas de proporções da área da polpa da manga escurecida em função da reação com solução de iodo-iodeto de potássio e posteriormente, estas notas foram correlacionadas com variáveis físico-químicas de qualidade. O impacto não influenciou na qualidade dos frutos, em nenhum dos estádios de maturação estudado, os sólidos solúveis aumentaram com o avanço dos estádios de maturação da manga, independentemente se os frutos sofreram impacto. O índice de degradação de amido não é adequado para ser utilizado como um indicativo de frutos com injúria por impacto. Há uma boa correlação do índice de degradação de amido com a cor da polpa, vitamina C, pH, acidez titulável, sólidos solúveis, relação SS/AT e açúcares não redutores.

ABSTRACT This study aimed to evaluate the use of starch degradation index (SDI) in the diagnosis of areas of impact injuries in 'Tommy Atkins' mango, in different maturation stages. The experiment layout was a fully randomized factorial design (5 x 2), represented by five maturation stages and two handlings, with and without impact, with four replicates. SDI was determined through a subjective scale of scores indicating mango pulp darkened areas by reaction with iodine-potassium iodide solution. Subsequently, these scores were correlated with physicochemical quality variables. The results showed no influence of impact on fruit quality, in any of the studied maturation stages. Moreover, soluble solid contents increased throughout maturation stages, regardless of whether the fruits suffered impact or not. As a result, SDI is unsuitable to indicate fruit impact injury. However, there is a good correlation between SDI and pulp color, vitamin C, pH, titratable acidity, soluble solids, SS/ TA ratio and non-reducing sugars.