Orientador: Miriam Dupas Hubinger / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-05T00:23:53Z (GMT). No. of bitstreams: 1 Rodrigues_LilianKarine_M.pdf: 2492345 bytes, checksum: 0dd700093bf6724585fc1172f52dbbfe (MD5) Previous issue date: 2005 / Mestrado / Engenharia de Alimentos / Mestre em Engenharia de Alimentos

Orientadores : Miriam Dupas Hubinger / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T16:55:23Z (GMT). No. of bitstreams: 1 Ito_AnaPaula_D.pdf: 2517451 bytes, checksum: 12213bb2b29c901535a1ecec8d825de8 (MD5) Previous issue date: 2007 / Resumo: A proposta deste trabalho foi estudar o processo de desidratação osmótica de mangas em fatias, utilizando a tecnologia de desidratação osmótica a pulso de vácuo, que consiste em submeter o sistema solução-produto à pressão sub-atmosférica por um curto período, no início do processo. Inicialmente, foi realizado um planejamento fatorial fracionário 25-1, onde estudaram-se os efeitos da concentração da solução osmótica, temperatura de processo, recirculação da solução, tempo e intensidade de aplicação de vácuo, na transferência de massa durante o processo de desidratação osmótica de fatias de manga. A temperatura, entre 20 a 40°C, e a concentração, entre 45 a 60°Brix, foram as variáveis que mais afetaram a transferência de massa. O tempo do pulso de vácuo aplicado (entre 5 e 15 minutos) influenciou o ganho de sólidos e a difusividade efetiva de água. A intensidade da recirculação da solução e o nível de pressão aplicado não foram estatisticamente significativos para todas as respostas estudadas e esses parâmetros foram fixados nas etapas subseqüentes do projeto. A partir dos resultados obtidos, um planejamento fatorial 23 completo foi realizado, considerando três fatores: concentração da solução osmótica (45 a 65°Brix), temperatura de processo (20 a 40°C) e tempo de pulso de vácuo (0 a 20 minutos). Para a obtenção da maior perda de água, menor ganho de sólidos e manutenção das propriedades reológicas, a melhor condição de processo encontrada para a desidratação osmótica de fatias de manga foi a utilização de solução osmótica na concentração de 60°Brix, temperatura de processo de 30°C, aplicação de 10 minutos de pulso de vácuo e tempo de processo de 120 minutos. O estudo da cinética do processo na condição otimizada, com e sem aplicação de vácuo, revelou que o pulso de vácuo provocou uma maior perda de água e ganho de sólidos e, conseqüentemente, a difusividade efetiva também foi superior em comparação ao processo tradicional. Com o uso do pulso de vácuo, as fatias de manga processadas apresentaram melhores resultados para a conservação do teor de carotenóides e preservação das propriedades mecânicas. As fatias de mangas frescas e osmoticamente desidratadas apresentaram uma boa aceitação pelo consumidor sendo que os melhores resultados também foram obtidos com o uso do vácuo. Em relação aos parâmetros de cor e à avaliação da microestrutura, não houve diferenças entre os processos com e sem aplicação de vácuo na desidratação osmótica / Abstract: The purpose of this work was to study the osmotic dehydration of mango slices using the pulsed vacuum osmotic dehydration technology, which consists on the application of a sub-atmospheric pressure to the solid-liquid system for a short period, at the beginning of the process. Initially, a 25-1 fractional factorial design was realized to evaluate the influence of osmotic solution concentration, process temperature, solution recirculation, vacuum application time and pressure on mass transfer during the mango slices osmotic dehydration process. The variables that most affected mass transfer were temperature (20 to 40°C) and solution concentration (45 to 60°Brix). The pulsed vacuum time application (5 to 15 minutes) was significant for solids gain and water effective diffusivity. Osmotic solution re-circulation and vacuum pressure showed no influence on mass transfer and consequently, these variables could be fixed at the most economically viable level for any further trials. From this results, a 23 factorial experimental design was used to design the tests for the pulsed vacuum osmotic dehydration of mango slices, considering three factors (independent variables): concentration (45-65°Brix), temperature (20-40°C) and vacuum pulse time (0-20 minutes). The best conditions aiming a greater water loss, lower solid gain and rheological properties maintenance in the mango slices was 120 minutes of process time, 30°C of process temperature, 60°Brix of osmotic solution concentration and 10 minutes of vacuum time. The study of process kinetics on the optimized condition, with and without vacuum application, reveled that the vacuum pulse provoked a greater water loss and solids gain and, consequently, the effective diffusivity was also greater, compared to the traditional osmotic process. The mango slices processed by pulsed vacuum osmotic dehydration showed better results for carotenoids retention and mechanical properties maintenance. The fresh and osmotically dehydrated mango slices showed a good sensory acceptance and the best results were also obtained with vacuum application. In respect to the color parameters and microstructure, no differences were observed between samples processed with and without vacuum application / Doutorado / Doutor em Engenharia de Alimentos

Orientador: Miriam Dupas Hubinger / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-10T19:32:47Z (GMT). No. of bitstreams: 1 Chiumarelli_Marcela_M.pdf: 1629923 bytes, checksum: abd7d32f903582ebd917ade60b7b53fe (MD5) Previous issue date: 2008 / Resumo: A manga é uma fruta largamente cultivada e consumida no Brasil, sendo exportada também 'in natura¿ para diversos países. Na forma minimamente processada, apesar da grande praticidade, as fatias podem apresentar escurecimento enzimático e mudanças desagradáveis de textura. Neste contexto, este trabalho visou estudar a vida útil de fatias de manga (Mangifera indica cv 'Tommy Atkins¿) pré-tratadas com ácido cítrico e/ou recobertas com fécula de mandioca ou alginato de sódio e estocadas a 5°C. Em testes preliminares, concentrações de 0,5% a 2% (p/v) de ácido cítrico e 1% a 3% (p/v) de fécula de mandioca foram analisadas quanto a: perda de peso, propriedades mecânicas (tensão e deformação na ruptura) e cor (L*, C* e H*). As concentrações de 0,5% de ácido cítrico e 1% de fécula de mandioca foram definidas como as melhores condições de tratamento. Na etapa subseqüente, foram analisadas as condições ótimas de tratamento associadas (ácido cítrico e cobertura de fécula de mandioca), fatias de manga imersas em solução de ácido cítrico (0,5%) com cobertura a base de alginato de sódio (concentração de 2% p/v) e a adição de 1% (p/v) de glicerol nos tratamentos com recobrimentos. As amostras com cobertura de alginato apresentaram maior perda de textura e escurecimento enzimático. As películas de fécula de mandioca foram mais eficientes na conservação dos parâmetros de qualidade das fatias de manga. Embora todas as coberturas tenham reduzido a taxa respiratória do produto, a adição de glicerol permitiu maior troca gasosa. Para o estudo de vida útil do produto, foram selecionados os tratamentos com cobertura de fécula, com e sem glicerol. O tratamento com película de fécula sem glicerol foi mais eficiente na manutenção da textura e coloração. Devido à imersão em ácido cítrico, essas amostras apresentaram maiores valores de acidez total titulável e menores valores de sólidos solúveis totais. As fatias com película de fécula de mandioca sem glicerol apresentaram boa aceitação sensorial e sua vida útil foi atestada em 15 dias. As fatias com película de fécula contendo glicerol apresentaram sabor amargo e, devido ao crescimento microbiano, obtiveram uma vida útil de 10 dias / Abstract: Mango is a widely grown and consumed fruit in Brazil, being also exported 'in natura¿ to many different countries. Fresh-cut mangoes, in spite of their practicity, may have enzymatic browning and unpleasant changes of texture. Thus, this work aimed to study the shelf-life of mango slices (Mangifera indica cv 'Tommy Atkins¿) pre-treated with citric acid and/or covered with cassava starch or sodium alginate and stored at 5°C. Preliminary tests with citric acid concentrations between 0.5% and 2% (w/v) and cassava starch from 1% to 3% (w/v) were made to quantify weight loss, mechanical properties (stress and strain at failure) and color (L*, C* and H*). The 0.5% citric acid and the 1% cassava starch concentrations were considered the best treatment conditions. In the following procedures, the best conditions for associated treatments (citric acid and cassava starch coating), mango slices dipped in citric acid solution (0.5%) with sodium alginate coating (2% w/v) and the addition of 1% (w/v) of glycerol on the coated treatments were analyzed. The samples with alginate coating showed the higher texture loss and enzymatic browning. Cassava starch coatings were more efficient in maintaining the quality parameters of the mango slices. Although all coatings have reduced the respiration rate of the product, the addition of glycerol promoted higher gas exchange. The treatments with cassava starch, with and without glycerol, were selected to the shelf-life study. The non-glycerol cassava starch treatment was more efficient in maintaining the texture and color. Due to the citric acid dipping, these samples presented higher values of titratable acidity and lower values of total soluble solids. The cassava starch coating slices without glycerol had a good sensorial acceptance and their shelf-life was attested to be of 15 days. The cassava starch coating slices containing glycerol presented a bitter taste and, due to microbiological growth, had a shelf-life of 10 days / Mestrado / Mestre em Engenharia de Alimentos

La qualité nutritionnelle de la mangue se construit du champ à la mise sur le marché. Outre le stade de maturité à la récolte, les facteurs environnementaux comme l'irrigation en pré-récolte, ou la température de stockage en post-récolte peuvent avoir une incidence sur la composition du fruit. Les caractéristiques physico-chimiques de la mangue sont également reliées à sa réponse aux espèces réactives d'oxygène (ERO) générées naturellement par la maturation, mais aussi par les contraintes externes (stress abiotiques), avec une incidence directe sur la durée de vie commerciale et la qualité du fruit. Ce travail de thèse a pour objectifs d'évaluer les effets relatifs du stade de récolte, du déficit hydrique ou de la conservation au froid (7 et 12 °C) sur la capacité de réponse de la mangue Cogshall aux ERO et sa capacité de synthèse en caroténoïdes et en polyphénols, composés impliqués dans la qualité nutritionnelle et participant avec l'ascorbate à la régulation du stress oxydatif. L'identification des caroténoïdes et composés phénoliques de la mangue Cogshall, a permis (i) d'approfondir les connaissances existantes sur le cultivar et (ii) de disposer d'un référentiel pour évaluer l'impact des paramètres abiotiques étudiés. La maturation induit un stress oxydatif majeur, mais il est montré que le potentiel de régulation du stress oxydatif lié aux conditions environnementales est partiellement lié au stade de maturité. À la récolte à un stade vert-mature, le déficit hydrique appliqué se traduit par une augmentation du stress oxydatif, avec des teneurs plus élevées en H2O2 et des teneurs en ascorbate plus importantes pour les fruits les plus précoces, une synthèse des teneurs en composés phénoliques marquée. En revanche après maturation, le stress associé à la crise respiratoire estompe les tendances observées quel que soit le stade de récolte. La voie de biosynthèse des caroténoïdes est modulée par le déficit hydrique avec une accumulation marquée d'acide abscissique. Le stockage à basse température pendant 14 jours favorise le stress oxydatif. Après maturation à 20 °C, le stade de récolte et de la température appliquée vont moduler le métabolisme des mangues. Les fruits précoces stockés à basses températures ont les teneurs en caroténoïdes les plus faibles et une capacité de réponse peu développée aux ERO alors que des fruits plus avancés ont un système de défense plus actif et une meilleure accumulation des caroténoïdes. Enfin, les corrélations entre les descripteurs de qualité classiques et la composition des fruits mettent évidence des relations assez robustes entre teneurs en sucres et extrait sec soluble et caroténoïdes majoritaires et angle de teinte, mais montrent aussi des décalages entre caroténoïdes totaux et angle de teinte, entre acidité titrable et acides organiques, quand les fruits sont conservés au froid. / The construction of mango nutritional quality begins in the field and ends on the shelf. In addition to the ripening stage at harvest, environmental factors such as irrigation and post-harvest storage temperature can influence fruit composition. The physico-chemical properties of mango are also related to its response to reactive oxygen species (ROS) that are naturally generated during ripening, as well as to external constraints (abiotic stress), which have a direct impact on shelf life and fruit quality. The aim of this thesis is to evaluate the effects of harvest stage, water deficit and cold storage (7 and 12 °C) on the response ability of Cogshall mango towards ROS and on its ability to synthesize carotenoids and phenolics compounds involved in nutritional quality and that contribute, with ascorbate, to the regulation of oxidative stress. The identification of carotenoids and phenolics from Cogshall mango made it possible to: (i) expand existing knowledge about this cultivar; and (ii) assess reference data in order to evaluate the influence of the abiotic parameters studied.Ripening induces a major oxidative stress, but it was shown that the regulation potential for oxidative stress linked to environmental conditions was, in part, driven by harvest stage. At harvest for the green-mature stage, the water deficit applied resulted in an increase in oxidative stress, with higher H2O2 and ascorbate contents for the earliest fruits, accompanied by a pronounced increase in phenolic content. However, after ripening, the stress linked to the respiration crisis eliminates the trends observed at harvest, regardless of the stage. The carotenoid pathway was modulated by water deficit with a marked accumulation of abscisic acid. Cold storage for 14 days encourages oxidative stress. After ripening at 20 °C, both harvest stage and storage temperature will modulate mango metabolism. Early fruits stored at low temperatures had low carotenoid contents and low ROS scavenging capacities, whereas later fruits had a more active defense system and a better accumulation of carotenoids. Finally, correlations between classic quality descriptors and fruit composition provided strong relationships between sugar contents and dry soluble extract and between major carotenoid contents and hue angle. However, discrepancies were observed between total carotenoids and hue angle and between titratable acidity and organic acid contents when fruits were kept in cold storage.

Le séchage est un procédé de transformation largement répandu dans le monde qui permet d'augmenter significativement la durée de conservation des denrées alimentaires et d'apporter une valeur ajoutée aux produits. Le traitement thermique appliqué lors de cette opération peut causer des modifications physiques, chimiques et biochimiques aboutissant à des altérations des qualités nutritionnelles et organoleptiques des produits séchés. La couleur est le premier attribut perçu par le consommateur et est généralement corrélé à une représentation de la qualité globale du produit. La maîtrise du brunissement est donc capitale pour préserver le potentiel commercial des produits alimentaires. La filière mangue séchée biologique du Burkina Faso constitue le cadre d'étude de ces travaux de thèse axés sur la compréhension des phénomènes impliqués dans le brunissement des mangues au cours de l'opération de séchage et pendant le stockage. L'objectif principal est d'identifier les paramètres majeurs influant sur le brunissement enzymatique et non-enzymatique afin de proposer des voies d'amélioration de la qualité du produit pertinentes. Une approche expérimentale permettant d'étudier les effets spécifiques de la température et de l'activité de l'eau indépendamment des autres paramètres nous a permis d'identifier les points critiques du procédé induisant des altérations de la couleur. / Drying is a world common transformation process which significantly increase the food shelf-life and the added value of the products. The heat treatment applied during this operation can provoke physical, chemical and biochemical modifications resulting to alterations in nutritional and organoleptic properties of dried products. Color is the first property perceived by the consumer and is generally correlated with a global representation of product quality. Browning knowledge is essential to conserve the commercial potential of food. Dried mango sector in Burkina Faso constitute a part of my course thesis based on the understanding of phenomena involved in the mango browning during drying process and then during the storage. The global objective is to identify the main parameters affecting the enzymatic and non-enzymatic browning in order to propose optimized technological ways improving the final quality of the dried mango products. Experimental approach offering possibility to study temperature and water activity specifics effects independently to other parameters allowed us to identify critical points of the process occurring color variations.

Dentre as características que definem um fruto maduro, o adoçamento é um dos mais importantes. Porém, no que concerne à manga, os dados existentes são escassos e pouco esclarecedores. Neste trabalho foi estudada a síntese e a degradação do amido da manga \'Keitt\', nos aspectos químicos (teores de amido, de amilose e de açúcares solúveis), nos aspectos bioquímicos (atividade de enzimas relacionadas à degradação do amido, perfil de enzimas ligadas ao grânulo de amido) e aspecto morfológico do grânulo de amido (preliminar), e o amadurecimento do fruto. A manga \'Keitt\' teve um padrão atípico de fruto climatérico, com a produção de pequenas quantidades de etileno e C02, culminando em picos após o processo de amadurecimento ter sido iniciado. Todo o amido acumulado (cerca de 8 %) durante o desenvolvimento até os 3 dias após a colheita (dpc), foi totalmente degradado a partir dos 5 dpc chegando ao final do amadurecimento com apenas traços do seu conteúdo inicial. Ao mesmo tempo acumulou cerca de 10 % de açúcares solúveis, com predominância da sacarose. As enzimas que potencialmente podem degradar o amido, tiveram perfil de atividade compatível com a sua atuação. Houve um aumento bastante significativo de atividade da α-amilase durante a formação do fruto e da β--amilase durante o amadurecimento do fruto. As fosforilases e isoamilases, embora tivessem atividade suficiente para atuar durante a degradação do amido, demonstraram pelo perfil de atividade terem bastante importância durante a síntese do amido. Os grânulos de amido, como observados por microscopia eletrônica de varredura, tem grânulos redondos, lisos e pequenos (até 20 µm), que diminuem de tamanho durante o amadurecimento da manga. As proteínas ligadas ao grânulo, como visto por eletroforese em condições dissociantes, aumentaram em número e quantidade depois da colheita da manga, mostrando que várias proteínas de alto e baixo peso molecular, aderiram ao grânulo antes do início da degradação. / Sweetening is one of the most important characteristics concerning ripe fruit. However, physiological and biochemical changes associated to mango fruit ripening process, including mango sweetening, is still poor understood. In this work the synthesis and breakdown of the starch were studied focusing starch, amylose, and soluble sugars content. Also the activities of some enzymes that participate in starch metabolism were evaluated during development and ripening of mango \'Keitt\'. Thought Scanning Electron Microscopy, granule starch shape and superficial changes related to the degree of mango ripening, were investigated. Results shown that mango fruit (cv. Keitt) has not a typical profile of ethylene and respiration during the ripening process, with very low leveis of both parameters. There was a massive conversion of the starch accumulated (~8 % )during fruit development to soluble sugar (~10 %), with a predominance of sucrose. The activity of α-amylase increased at least 20 times during fruit development while &#946:-amylase showed detectable activity after fruit harvesting. Starchphosphorylases and isoamylases activities can be linked with both starch synthesis and degradation. Granule starch isolated from mango, showed spherical shape and small size (~20 µm) when the mango achieve full starch content (~3 days after harvest), with about 25 % of amylose. During fruit ripening, granule size suffered superficial corrosion and decreased in size (~6 µm). SDS-PAGE gels showed that after harvesting increased the number of starch bounded proteins with low and high molecular weight, inclusive inside the granule. These proteins can be associated with starch degradation process.

La tecnología del secado intermitente ha sido empleada con el fin de mejorar la calidad y minimizar el consumo energético en el secado de materiales sensibles al calor y donde la cinética está controlada por mecanismos de transferencia internos. El objetivo del presente trabajo fue estudiar y optimizar el secado intermitente y en particular su aplicación al secado de mango, con el fin de mejorar la eficiencia energética del proceso mediante el suministro periódico de energía térmica. Para el estudio y optimización del secado intermitente de mango fue necesario el previo desarrollo y validación de un modelo que representara adecuadamente los fenómenos físicos que gobiernan el proceso, así como la formulación de una función objetivo que permitiera optimizar tanto la eficiencia energética del proceso como la calidad del producto. Con el fin de especificar el modelo, fueron analizados los fenómenos de transferencia de materia y calor en un sistema con geometría cúbica. El modelo del proceso fue ajustado con cinéticas de experiencias de secado continuo e intermitente con el propósito de identificar la difusividad efectiva. El modelo fue posteriormente validado a diferentes condiciones de operación mediante experiencias de secado intermitente. El modelo del proceso describió satisfactoriamente los datos experimentales para la humedad y la temperatura para los conjuntos de datos empleados en la identificación paramétrica y la validación. El problema de optimización del proceso de secado intermitente fue definido como la búsqueda de los tiempos de duración de cada periodo de calentamiento y reposo, que minimizaran una función objetivo definida a partir de la ganancia entálpica del producto. Según los resultados optimizados, la aplicación y optimización del secado intermitente de mango permitió una disminución, respecto al proceso de secado continuo, entre el 13.4 % y el 20.1 % para la ganancia entálpica media, y entre el 2.8 % y el 8.6 % para el tiempo de calentamiento, se / Vaquiro Herrera, HA. (2009). Contribución al estudio y optimización del secado intermitente: aplicación al secado de mango (Mangifera indica L var. Tommy Atkins) [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/6062 / Palancia

Treating Sandra Cisneros' The House on Mango Street and Chang-rae Lee's Native Speaker as Erziehungsroman—that is, stories whose coming-of-age process depends on the characters' education—reveals the similar process that both Esperanza Cordero and Henry Park experience as they navigate the 1960s and 1970s American school system. The most important obstacle in Esperanza's and Henry's ability to achieve academically is the contract of vagueness, the tacit agreement between federal education policy and English language learning (ELL) students to misunderstand one another. Differing cultural conceptions of education perpetuate this mutually detrimental relationship between education policy and ELL students, forcing Henry and Esperanza to choose between satisfying the cultural expectations of their ethnic communities and fulfilling the cultural expectations of their schools, a decision which initially appears mutually exclusive. Exacerbated by their school experiences, both Henry and Esperanza go through a process of rejecting and reclaiming their ethnicity as they come to terms with their ethnic identity. That both characters eventually turn to social advocacy as a solution not only to their own educational struggles but also to the ghettoization of their ethnic communities suggests cosmopolitanism as a solution to the constraints of the contract of vagueness, both for Henry and Esperanza and for their ethnic communities.

En los últimos años se ha puesto en tendencia una alimentación más saludable junto a un consumidor cada vez más informado. Por un lado, la venta de postres, snacks y aperitivos saludables especialmente aquellos a base de fruta se han incrementado por la escasez de tiempo convirtiéndose en una alternativa prometedora. Por otro lado, el consumidor está de acuerdo en pagar más por productos alimenticios amigables con el ambiente y por un producto que consideren Premium (Ipsos, 2018). Sumando a esto, se ha podido identificar que la stevia (Stevia rebaudiana Bertoni) es catalogada el mejor sustituto del azúcar ya que es 300 veces más dulce y no contiene calorías. Sus propiedades terapéuticas contra algunas enfermedades como la diabetes, hipertensión y la obesidad ayudan al control de peso y saciedad (Scientia agropecuaria, 2014). Es por esta razón que se manifiesta la idea de transformar esta necesidad en una oportunidad de ofrecerle a los hombres y mujeres, entre 18 y 75 años del nivel socioeconómico A, B y C una alternativa de postre saludable a base de fruta que cubra las necesidades junto a su valor nutricional, le permita un mejor balance alimenticio. La presente tesis se basa en la realización de un estudio de prefactibilidad de la producción y comercialización de una conserva de mango en almíbar endulzado con stevia para el mercado de Lima Metropolitana. El tipo de mango elegido es Kent debido a su bajo contenido calórico, alto valor nutricional, excelente calidad y larga vida comercial. El edulcorante utilizado es la stevia siendo el principal valor agregado del producto; sin embargo, este también contendrá azúcar para que el gusto no se vea afectado. Para dicha investigación, se realizaron diversos estudios tales como el análisis estratégico, estudio de mercado, estudio técnico, estudio legal, estudio organizacional y, por último, estudio económicofinanciero, los cuales han permitido analizar la viabilidad del proyecto. En conclusión, el presente estudio muestra que el negocio es viable económico y financieramente ya que alcanza un VANE S/ 349,436 y un TIR de 19.01%, el cual resulta mayor al costo de oportunidad con el que se evaluó el proyecto.

The oriental fruit fly, Bactrocera dorsalis Hendel, is an economic tephritid that invaded Senegal in 2004 (Vayssieres et al. 2011). This work determined 1) Impact of B. dorsalis on mango crop production and value, and marketing practices, 2) Effect of neem and kaolin on its behavior and development (laboratory and field), and 3) Effect of treated soil with neem seed cake (NSC) and neem seed powder (NSP) on the larval-pupal survival and development (laboratory and field). Results revealed crop value (price/kg) was associated with infestation levels. P<0.0001, crop value decreased in highly infested orchards. Southern Orchards were heavily infested than northern orchards. Early harvest, orchard sanitation, decreasing the purchase quantity, sorting infested mangoes and lowering prices were strategies used by growers and traders. Laboratory bioassays showed females landed and spent time on fruit identically on control and neem. On kaolin there were fewer landings and less time spent. P<0.0001, mean pupae was higher in control than in treated mangoes. In the field, percent of infested mangoes was higher in neem than in control and kaolin. However, the number of emerged flies was higher in the control than in either the neem or kaolin-treated fruit. Treated soil with NSC and with NSP did not have effect on pupation; all larvae pupated in the lab. However, treated soil decreased significantly the number of emerged flies. In the field, there were no significant differences between untreated and treated soil in number of emerged flies. / Master of Science in Life Sciences