Heat treatment is used in the orange juice industry to neutralize the action of pathogenic microorganisms. However, it can reduce the nutritional value of the juice. Thus, our study assessed the cold plasma treatment as an alternative method against Escherichia coli and Candida albicans in 'Lima' orange juice. Both, plasma and heat treatments, reduced the amount of E. coli in the juice, inactivating 16.72 and 100%, respectively. Plasma did not inactivate C. albicans, but heat treatment inactivated 100%. Plasma and heat treatment increased Hue angle and luminosity (more yellowish juice). Plasma reduced vitamin C, carotenoids, and polyphenols content, while increased flavonoids. Heat treatment reduced the carotenoid content. However, neither heat nor plasma treatment altered the antioxidant activity. The plasma treatment reduced the intensity of color (chroma), the soluble solids content and the acidity ratio, total sugars, and the vitamin C content of juice compared to the heat-treated and control juices. Plasma-treated juice showed increased levels of yellow flavonoids, total phenolics and antioxidant activity until the 12^th day of storage.

Atemoya has a short post-harvest shelf life due to its high metabolic activity. Limited information is available on the optimal harvest time for atemoya grown in semi-arid conditions. This study aimed to evaluate the quality of atemoya fruits at various maturity stages under semi-arid conditions. Fruit was harvested from a commercial orchard and the experiment was conducted in a completely randomized design (CRD) with a 3x5 factorial scheme. This included three maturation stages (100, 105, and 110 days after pollination - DAP) and five refrigerated storage periods (0, 3, 6, 9, and 12 days), with four repetitions. The fruits were stored at 15 ± 2°C and 74 ± 2% RH and subjected to physical, chemical, and biochemical evaluations. Throughout storage, there was a significant fresh mass loss of 13.83, 11.99, and 11.92% for fruits harvested at 100, 105, and 110 DAP, respectively. Firmness and starch content also decreased as starch was converted into sugars. Across all maturation stages, the shelf life was limited to nine days due to compromised appearance, primarily cracks and peel darkening. Fruits harvested at 105 and 110 DAP exhibited better quality at the end of storage, including improved appearance, greater mass, lower weight loss, and higher soluble solids and vitamin C content. The results suggest that atemoya fruits can be harvested between 105 and 110 DAP under semi-arid conditions. Thus, atemoya shows commercial potential for production in the semi-arid region.

Atemoya is a climacteric and highly perishable fruit prone to cracking during ripening—a factor that limits its shelf life and marketability. Thus, this study aimed to evaluate the effect of gibberellic acid and calcium on reducing cracking and preserving atemoyas grown under semi-arid conditions and stored under refrigeration. Calcium and gibberellic acid applications were performed at 7, 27, 47, 67, and 87 days, with fruit harvest occurring 121 days after pollination. A completely randomized design (CRD) was used in a 4 × 6 factorial scheme (Control, Calcium, Gibberellic Acid, and Calcium + Gibberellic Acid [Ca + GA₃]) with six cold storage periods (0, 3, 6, 9, 12, and 15 days) and five replicates. Fruits were subjected to the following evaluations: appearance, mass, fresh mass loss, cracking index, pulp firmness, pH, titratable acidity, soluble solids, vitamin C, chlorophyll, electrolyte leakage, total sugars, starch, DPPH, polyphenols, peroxidase and polyphenoloxidase enzyme activity, and mineral quantification. The results demonstrated that Ca and Ca+GA₃ treatments favored a reduction in cracking and increased bioactive compounds—such as phenols, vitamin C, and chlorophyll—contributing to delayed senescence through reduced electrolyte leakage. Furthermore, the refrigerated fruits remained suitable for consumption for up to twelve days, regardless of the treatment.