Popcorn (Zea mays var. everta) has a higher commercial value than common maize, in addition to being a popular food among consumers. Today, there is a constant search for cultivars with superior performance for several traits of interest in the case of popcorn, yield and popping expansion. On this basis, this project proposes to characterize progenies of popcorn with different values of expansion capacity regarding chemical composition and micromorphology. Kernels from the fifth cycle (C5) of intrapopulation recurrent selection were evaluated. The progenies were selected based on the popping expansion volume of their kernels. The kernels were quantified for amylose and analyzed for starch granule arrangement and pericarp thickness by scanning electron microscopy. Progenies with low popping expansion volume (0 and 7 mL g-1) showed amylose contents of 21.24 and 20.18%, respectively; a less compact endosperm, with individual starch granules interspaced with empty spaces; and pericarp thickness between 40.94 and 38.99 µm, respectively. By contrast, progenies with high popping expansion volume (30 and 35 mL g-1) showed amylose contents of 23.92 and 26.10%; a vitreous endosperm; more-compact starch granules without empty spaces in between; and pericarp thickness between 107.66 and 107.84 µm. Progenies with higher popping expansion volume exhibited a thicker pericarp, a high amylose percentage and a more-compact endosperm, whereas those with the lower expansion volumes showed a thinner pericarp, a lower amylose percentage and individual starch granules.

After harvest, onion bulbs are submitted to curing, whose objective is to provide loss of moisture in leaves and drying of outer layers (peel) of bulbs, reaching attractive external coloration and reduction in the intensity of rottenness. The objective of this study was to use an air treatment unit (ATU) - known as heat pump - as an alternative drying method, and to evaluate drying time and preservation of the chemical and physical characteristics. The experiment was carried out in a complete random design with ten replicates and three treatments, which were the following: T_1- (control) natural curing in shed; (2) T_2- (aeration with air artificially heated by propane burning); and (3) T_3- (aeration with artificially dehydrated and heated air using ATU). Curing completion time, relative water content (RWC) of the skin and inner layers, pulp color and skin coloring, total titratable acidity (TTA), total soluble solids (TSS), visual index of dormancy breaking (VID), and fresh weight loss (FWL) were evaluated in this study. No significant difference (p < 0.05) were found for TTA, TSS, VID, FWL, and pulp color among treatments. It can be concluded that T₃ promoted a faster curing (12 hours) of bulbs, which provided bulbs with drier skin and intense yellow color.

The market for edible flowers is expanding worldwide, due to the greater interest of the population in foods with therapeutic properties and the need to conquer the market with different and innovative products. Flowers can be used in decorating and preparing food and drinks, adding aroma, flavor and color. However, the chemical composition of flowers must be known before human consumption. The objective was to discuss the most consumed species, their bioactive components and information on the quality, preservation and consumption of flowers. A bibliographic survey from 1992 to 2018 was carried out on the research platforms of ScienceDirect, SciELO and Periódicos Capes, where 40 articles were selected to serve as a database. Studies on consumer perception of consumption of edible flowers and their preparation are limited. The content of bioactive compounds is changed by the method of preparation. Consumer preference is for unprocessed or minimally processed forms (such as dried rose petals). Edible flowers are an entrepreneurial opportunity, whether for production for consumption, preparation of new products or extraction of bioactives.

The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90, 120 and 150 days and reconditioned at 15 °C for 15 days. TRS and RS were reduced as storage temperature increased from 6 + 15 °C to 8 + 15 °C. Regardless of temperature and storage time, sugar contents were suitable for industry; however non-enzymatic browning remained in category 2 for up to 60, 90 and 150 days in tubers stored at 6 + 15 °C, 7 + 15 °C and 8 + 15 °C, respectively. Starch was influenced by storage time, despite the absence of temperature effect. Regardless of the temperature, sprouting started at 90 days, but the growth of shoots was directly proportional to the increase in temperature. The PPO and POD increased at the beginning of storage but did not cause darkening before the frying. Reduction in storage temperature followed by reconditioning did not delay the onset of sprouting, but reduced the size of sprouts, maintained adequate sugar levels, however it promoted non-enzymatic browning.

Potatoes for industrial processing must have high dry matter, low sugar and free from damage or disease. The objective was to determine the ideal temperature and storage period of commercial cultivars for frying. Tubers of Asterix and Cronos cultivars were stored in a cold chamber (Gallant CMC4 Premium) inside plastic boxes at 6 and 8 °C with 85 to 95% humidity for 180 days. Accumulated mass loss (PMA), alcohol insoluble solids (SIA), total soluble sugars (AST), non-reducing sugars (ANR), reducing sugars (AR), polyphenoloxidase activity (PPO) and enzymatic and non-enzymatic browning were analyzed. The PMA of Asterix at 6 and 8 ºC and Cronos at 6 °C was higher. The SIA of both cultivars stored at 6 ºC were lower and AST, AR and ANR higher. Those parameters of Cronos and Asterix did not differ between temperature or storage period. The browning was greater in the fried sticks of Asterix and Cronos stored at 6 ºC (4 to 5) for 60 and 90 days and at 8 °C (2 to 3) for 180 days, respectively. The ideal temperature and storage period for Asterix and Cronos cultivars is 8 ºC for a maximum of 120 days due to non-enzymatic browning.

Calendula officinalis L. is largely used in composition in beds and like cutted flowers. On the other hand, the height (30 – 60 cm), difficult the cultivate and sales like potted plant, owing to the tipping of pots and for the disposition of plants on the tables. Paclobutrazol (PBZ) is a vegetal regulator that reduces the growth of plants. The purpose of this study was to evaluate the initial growth of C. officinalis L. treated with PBZ. The experiment was conducted in a greenhouse in the Floriculture Sector, of Agronomy Department, of Universidade Federal de Viçosa in October a November of 2020. The experiment was conducted in complety randomized desing and treatments were control, 2500, 5000, 7500 e 10000 ppm of PBZ doses with five repetitions. Two applications of PBZ doses were realized, being the first 15 days and the second 30 days after transplantation. Plant height, leaf area, stem length and diameter, root length, leaves number and photosynthetic pigments were quantified. PBZ, regardless of concentration, reduced plant heigth, leaf area, stem length, and diameter. Root length, leaves number and photossyntetic pigments did not significant among doses aplied. The initial growth of C. officinalis L. was reduced with PBZ doses.