Thesis (M.Sc. (Horticulture)) -- University of Limpopo, 2022 / The South African Avocado Industry has recently announced plans to expand exports into new markets, such as the United States (US). As a requirement for these markets, fruit of high quality must be stored at ultra-low temperature to mitigate phytosanitary risks. However, ‘Hass’ avocado fruit are susceptible to chilling injury when stored at temperatures below 3°C. Moreover, CI development resulted in uneven ripening and disease infestation due to damaged cell membranes. Therefore, the objective of this study was to evaluate the potential of methyl jasmonate (MeJA) and salicylic acid (SA) on quality maintenance of 'Hass' avocado fruit during ultra-low cold storage. Matured ‘Hass’ avocado fruit were harvested at commercial dry matter (22%). The experiment was conducted using a completely randomized design (CRD) with eight replications per treatment. Treatment concentrations for methyl jasmonate (MeJA) were 0 (control), 10 and 100 μmol•L−1 , while those for salicylic acid (SA) were 0 (control), 1.0, 2.0 and 3.0 mM. After treatments, fruit were stored at 2°C for 31 days and thereafter, ripened at ambient temperature (±25°C) until fully ripe. During ripening, fruit were evaluated for weight loss, exocarp colour, firmness, chilling injury, as well as physiological (vascular browning) and pathological disorders (fruit rot). In this study, dipping fruit in MeJA solution significantly (P < 0.05) reduced ‘Hass’ avocado fruit firmness loss. Moreover, MeJA showed a significant effect (P < 0.05) on hue angle (h°) but did not significantly affect (P > 0.05) visual colour rating, chroma (C*), lightness (L*) and weight loss. The results showed that ‘Hass’ avocado fruit treated with 10 μmol•L−1 MeJA reduced weight loss when compared with 100 μmol•L−1 MeJA from day 2 to day 8 of ripening. Overall results showed a visual change in ‘Hass’ avocado fruit exocarp colour, with eye colour changing from rating 1 (emerald-green) to 3 (olive- green) for control and fruit treated with MeJA throughout the ripening days. Furthermore, MeJA reduced ‘Hass’ avocado fruit external chilling injury, physiological and pathological disorders. With respect to SA treatments, the result showed that dipping fruit at 1.0 and 2.0 mM SA had a significant effect (P < 0.05) on reducing firmness loss during ripening. Salicylic acid (1.0 mM) reduced and alleviated ‘Hass’ avocado fruit external chilling injury during ultra-low cold storage. Furthermore, result showed that 1.0 and 2.0 mM SA treatments had significant affect (P < 0.05) on firmness loss. Moreover, a significant effect was observed on visual colour and C* but did not affect (P > 0.05) L* and h°. Fruit treated with SA showed poor exocarp colour development with extended exposure to ultra-low cold storage, as a result, developed chilling symptoms. The treatment of ‘Hass’ avocado fruit with 1.0 mM SA inhibited the incidence of fruit rot and vascular browning when compared with control and fruit treated with 2.0 and 3.0 mM SA. In conclusion, 10 and 100 μmol•L−1 MeJA and 1.0, 2.0 and 3.0 mM SA effectively preserved ‘Hass’ avocado fruit quality during storage at ultra-low temperature. / Agricultural Sector Education Training Authority (AgriSeta) and National Research Foundation (NRF)

O presente trabalho teve como objetivo avaliar aspectos fisiológicos e bioquímicos de batatas cv. Ágata, Asterix e Monalisa minimamente processadas. Primeiramente foram estudadas variáveis fisiológicas e microbiológicas de batatas armazenadas a 5, 15 e 25ºC. As batatas \'Asterix\' apresentaram as maiores taxas respiratórias em relação a \'Ágata\' e \'Monalisa\', independente da temperatura de armazenamento. As contagens de bactérias psicrotróficas e coliformes totais, para todas as cultivares armazenadas a 5oC durante 9 dias de armazenamento, mantiveram-se dentro dos padrões aceitáveis. O armazenamento a 5oC foi eficiente no controle da atividade metabólica e na segurança de batatas minimamente processadas. No segundo experimento, o ensaio enzimático realizado teve como objetivo verificar o efeito de diferentes cultivares e de temperaturas de armazenamento (5 e 15ºC) sobre a atividade das enzimas fenilalanina amônia-liase (PAL), polifenoloxidase (PPO) e peroxidase (POD). As atividades enzimáticas aumentaram para todas as cultivares na temperatura de 15ºC. Batatas \'Ágata\' e \'Asterix\' são mais indicadas para processamento mínimo do que \'Monalisa\', sendo esta mais susceptível ao escurecimento enzimático. O terceiro experimento avaliou os níveis de carboidratos não estruturais em batatas minimamente processadas e armazenadas a 5 e 15ºC. A maior degradação de amido em batatas \'Asterix\' armazenadas a 5ºC esteve relacionada com o aumento do teor de açúcares solúveis verificado para este tratamento. Foi observado um aumento nos teores de amido para a cultivar \'Ágata\' armazenada a 5ºC. Os teores de sacarose decresceram para todas as cultivares armazenadas a 5ºC e houve manutenção nos teores deste carboidrato quando armazenadas a 15ºC. No quarto experimento foram testadas diferentes combinações de antioxidantes nas três cultivares armazenadas a 5ºC. Batatas \'Monalisa\' apresentaram os maiores teores de fenóis totais e valores de atividade da PAL, POD e PPO independente do tratamento. Batatas \'Ágata\' tratadas com ácido ascórbico 2% + cisteína 0,5% e cisteína 0,5% + 4-hexilresorcinol 0,01% apresentaram os menores valores de atividade da PAL, POD e PPO. Para as cultivares Asterix e Monalisa os melhores resultados obtidos foram nas combinações com 4-hexilresorcinol e cisteína, respectivamente. / The purpose of the present work was to evaluate physiological and biochemical aspects of minimally processed Agata, Asterix and Monalisa potato cultivars. First physiological and microbiological variables of fresh-cut potatoes stored at 5, 15 and 25ºC were evaluated. Potatoes \'Asterix\' showed the highest respiratory rates when compared to potatoes cv. Agata and Monalisa, regardless of the storage temperature. Psychrotrophic bacteria and total coliforms counts were within acceptable limits for all cultivars stored at 5oC during 9 days of storage. Storage at 5oC was effective to control the metabolic activity and to keep food safety of minimally processed potatoes. In a second experiment, the effect of different cultivars and storage temperatures (5 and 15ºC) on the enzymatic activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) was studied. Enzymatic activity increased in all cultivars at 15ºC. \'Agata\' and \'Asterix\' potatoes were more suitable for minimal processing than \'Monalisa\'. This last cultivar is more susceptible to enzimatic browning. The third experiment was aimed at evaluating non-structural carbohydrates levels in mimally processed potatoes stored at 5 and 15ºC. The highest starch degradation rate was observed in potatoes \'Asterix\' stored at 5ºC, which was related to the increase in the soluble sugar amount verified in this experiment. There was an increase in starch content in \'Agata\' potatoes stored at 5ºC. Sucrose contents decreased in all cultivars stored at 5ºC and remained constant in cultivars stored at 15ºC. In a fourth experiment, different combinations of antioxidants in the three potato cultivars stored at 5ºC were studied. Potatoes \'Monalisa\' showed the highest total phenol amounts and the highest activities of PAL, PPO and POD, regardless of treatment. \'Agata\' potatoes treated with ascorbic acid 2% + cysteine 0.5% and cysteine 0.5% + 4-hexylresorcinol 0.01% showed the lowest valves activities of PAL, POD and PPO. For the Asterix and Monalisa cultivars, the best results were obtained when combinations of 4-hexylresorcinol and cysteine were used, respectively.

Because of its importance in the history of the verse novel and the history of women’s writing, Elizabeth Barrett Browning’s Aurora Leigh (1856) has overshadowed the works of other female verse novelists in Victorian studies scholarship. By focusing on non-canonical works by four understudied women poets writing in the late nineteenth century— Augusta Webster’s “Lota” (1867), Violet Fane’s Denzil Place: A Story in Verse (1875), Emily Pfeiffer’s The Rhyme of the Lady of the Rock, and How It Grew (1884), and Emily Hickey’s “Michael Villiers, Idealist” (1891)—this dissertation expands our understanding of both women’s poetry and the verse novel in the Victorian period. It demonstrates that the genre was taken up in multiple ways after Aurora Leigh by women poets who, like EBB, addressed urgent and controversial social and political issues—such as parliamentary enfranchisement, adultery, marital rape, political sovereignty and land use in the Scottish Highlands, as well as socialism and the Irish Question— through inventive and complex generic combinations. This dissertation does not outline a teleological development of genre but, rather, recovers works through case studies that offer microhistories of verse novels at particular historical moments in order to expand the canon and definition of the Victorian verse novel. / Graduate / 2020-04-25

Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2018-02-23T13:55:59Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) 2018-01-07 16h04min-MS-TESE Versão FINAL.pdf: 5381905 bytes, checksum: 7dbc7dc9b2123e87817635d09f0f8f0e (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-03-05T20:50:42Z (GMT) No. of bitstreams: 2 2018-01-07 16h04min-MS-TESE Versão FINAL.pdf: 5381905 bytes, checksum: 7dbc7dc9b2123e87817635d09f0f8f0e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2018-03-05T20:50:42Z (GMT). No. of bitstreams: 2 2018-01-07 16h04min-MS-TESE Versão FINAL.pdf: 5381905 bytes, checksum: 7dbc7dc9b2123e87817635d09f0f8f0e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-10-29 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / A maçã, após sofrer dano mecânico, inclusive após o corte no processamento mínimo, sofre rápida degradação das características físico-químicas e sensoriais, podendo tornar-se inapropriada para o consumo. Neste trabalho estudou-se o efeito do tempo de armazenamento refrigerado de maçã in natura; combinado com o efeito de aplicação de antioxidante e de coberturas comestíveis, imediatamente após o corte para obtenção de fatias em forma de gomo, com epiderme. Maçã cv. ‘Gala’, proveniente de Vacaria, RS, colhida no ano de 2015, selecionada, higienizada, sanitizada, tratada com 1-MCP, e refrigerada (1 °C ± 1 °C e 90 % ± 5 % de UR), conforme procedimento padrão da Empresa RASIP, foi transportada até o laboratório de Fisiologia Pós-colheita da Embrapa Clima Temperado, em Pelotas, RS, e armazenadas in natura, sob refrigeração, por 60 d, 120 d e 180 d. Ao final do armazenamento a maçã foi novamente sanitizada, cortada longitudinalmente em oito fatias, imersa por 1 min em solução de cloreto de cálcio (1,0 % m/v), com ou sem o antioxidante eritorbato de sódio (5,0 % m/v), drenada, e imediatamente imersa por 1 min em solução de fécula de mandioca (3,0 %, m/v), alginato de sódio (2,0 %, m/v) ou quitosana (1,5 %, m/v), para formação da cobertura comestível, e finalmente secagem com ar forçado (4,3 m/s, a 16 °C ± 1 °C e 65 % ± 5 %, por 20 min). A unidade experimental consistiu em oito fatias de maçã colocadas em uma bandeja de polietileno, seladas com camada única de filme de PVC, com espessura de 9 μm, e armazenadas por 0 d, 3 d, 6 d e 9 d, a 4 °C ± 1 °C e 90 % ± 5 % de UR. Após cada período de armazenamento foram avaliadas variáveis físico-químicas e sensoriais, e também atividade enzimática. Empregou-se o teste F (p ≤ 0,05) na análise de variância, o teste DMS (Diferença Mínima Significativa) (p ≤ 0,05) na comparação de médias de tratamento e análise fatorial de correlação entre variáveis. Na fruta in natura observou-se aumento na variável ratio (sólidos solúveis totais / acidez total titulável) ao longo do armazenamento. O efeito do tempo de armazenamento da maçã in natura foi significativo em algumas variáveis físico-químicas, mas sem repercussão na análise sensorial. A aplicação de eritorbato de sódio, combinada com aplicação de 8 fécula de mandioca, proporcionou os melhores resultados, tanto na avaliação sensorial quanto nas características físico-químicas, inclusive no retardamento de escurecimento de polpa. / The apple, following mechanical damage, such as cutting for the production of the minimally processed fruit, undergoes rapid degradation of the physicochemical and sensorial characteristics, and may become inappropriate for consumption. In this work, the effect of refrigerated storage time of fresh apple; combined with the effect of applying antioxidant and edible toppings, immediately after cutting the fruit into eight slices with wedge shape, was studied. Apple cv. 'Gala', from Vacaria, RS, harvested in the year of 2015, selected, sanitized, treated with MCP, and refrigerated (temperature of 1 °C ± 1 °C and relative humidity of 90 % ± 5 %), according to standard procedures used by RASIP Company, was transported to the Postharvest Physiology Laboratory of Embrapa Clima Temperado, in Pelotas, RS, and stored in natura, under refrigeration, for 60 d, 120 d and 180 d. At the end of each period of storage, the apple was re-sanitized, cut longitudinally into eight slices of same size and with wedge shape, immersed for 1 min in calcium chloride solution (1.0% w/v), with or without the antioxidant sodium erythorbate (5.0% w/v), drained, and immediately immersed for 1 min in cassava starch solution (3.0%, w/v), sodium alginate (2.0%, w/v) or chitosan (1.5% w/v), to form the edible cover, and finally dried with forced air (4.3 m / s at 16 ° C ± 1 ° C and 65% ± 5% RH, for 20 min). The experimental unit consisted of eight slices of apple placed in a polyethylene tray, sealed with a single layer of PVC film, 9 μm thick, and stored for 0 d, 3 d, 6 d at 4 °C ± 1 C and 90% ± 5% RH. After each storage period, physicochemical and sensory variables were evaluated, as well as enzymatic activity. The F test (p ≤ 0.05) was used in the analysis of variance, the DMS test (p ≤ 0.05) in the comparison of means of treatment and factorial correlation analysis between variables. In the in natura fruit it was observed an increase in the variable ratio (soluble solids / acidity) throughout the storage. The effect of the storage time of the apple in natura was significant in some physical-chemical variables, but without repercussion in the sensorial analysis. The application of sodium erythorbate, combined with the application of cassava topping, provided the best results, both in 10 the sensorial evaluation and in the physicochemical characteristics, including the delay of darkening of pulp.

Cancer-associated cachexia is a condition defined by a sustained net-negative energy imbalance. Although the different types of adipose tissue – white, beige, and brown – have been implicated in contributing to cancer-associated cachexia, the mechanisms of these maladaptive changes and their impact on whole-body energy expenditure have not been fully elucidated. Using breast cancer as our model, we demonstrate white adipose tissue browning in murine and human breast cancer; furthermore, we demonstrate that this effect is extremely localized and takes place early in tumor progression. We utilized in vitro cell culture techniques and demonstrate that cancer secreted factors and cross-talk with white adipocytes decrease expression of classic white adipose tissue-related genes. We also demonstrate in murine and human culture models that cancer secreted factors reduce white adipocyte lipid droplet size, and cross-talk between cancer cells and adipocytes results in an increase in lipolysis-related gene expression. Interestingly, our results strongly suggest that in mice, neither cancer secreted factors nor cross talk with adipocytes can induce white adipose tissue browning, indicate that this process likely occurs independently of direct cancer interactions with local white adipocytes. We demonstrate that interleukin 6, a cytokine with previous implications in white adipose tissue browning, induces interleukin 6-mediated signaling; however, that signaling alone is not enough to directly induce white adipose tissue browning. We present preliminary data suggesting that immune cell population shifts within the white adipose tissue of mice with breast cancer tumors may be source of white adipose tissue browning. We show that the Virginia Commonwealth University Health System has an identifiable population of patients with cancer with what we hypothesize as maladaptive thermogenic adipose tissue activity, and discuss ongoing experiments aimed at understanding the implications of these changes on whole body energy expenditure in human patients. Lastly, in a case of autoimmune diabetes mellitus in the setting of an extra-adrenal paraganglioma, we demonstrate that the interaction between cancer and whole-body metabolism is multifaceted. Together, these experiments demonstrate that adipose tissue plasticity occurs in breast cancer (and other cancers), and that different drivers for individual changes exist within the tumor microenvironment. We predict that further exploration of the exact mechanisms and translational implications will provide useful information to lead to new therapeutic treatments for patients with cancer-associated cachexia.

This dissertation critically examines why mid-Victorian fiction often dismisses or complicates monetary transactions and monetary charity, even as it negatively portrays differences in social status and wealth. I argue that the novel uses representations of failed charity to reconstruct, however briefly, a non- monetary and non-economic source of value. Further, I examine how the novel uses techniques of both genre and style to predict, form, and critique alternate, non-economic, social models. While tension surrounding the practice of charity arises in the late eighteenth century, the increasing dominance of political economy in public discourse forced Victorian literature to take a strong stance, for reasons of both ethics and genre. This stance is complicated by the eighteenth-century legacy that sees charity as a kind of luxury. If giving to the poor makes us feel good, this logic suggests, surely it isn’t moral. Thus, while much eighteenth- and nineteenth-century literature remains dedicated to the ethics of charity, the practice becomes immensely complex. By discussing the works of Tobias Smollett, Charles Dickens, Elizabeth Barrett Browning, and George Eliot, this project exposes a wide variety of responses to this deep cultural anxiety. These authors are, ultimately, strongly invested in redefining the meaning of benevolence as a valid form of social action by moving that benevolence away from monetary gifts and toward abstractly correct moral feelings, though their individual solutions vary widely. / text

Unreliable homodiegetic narration presents a unique mode of narrative transmission which demands the encoding within the text of 'translational indices', that is, signifiers of several kinds which justify the reader/receiver in over-riding the sincere first person avowals of the apparent mediator of the discourse. The argument establishes the presence of an epistemologically primary 'immanent' narrative situation within an ostensibly unitary narrative situation. Such a stereoscopic perspective upon the presented world of the literary 'work provides the reader/receiver with a warrant for a rejection of the epistemological validity of the homodiegetic narrator's discourse. Moreover, the thesis advances a typology of such translational indices as they occur in the dense ontology of the literary work of art. The narratological theory of unreliable homodiegetic narration developed in the first half of the dissertation is applied in the second half to selected exemplars of such narrative transmissions, demonstrating thereby the theoretical fecundity of the model for the discipline of narratology. / Thesis (Ph.D.)-University of Natal, Durban, 1988.

Thesis (Ph. D.)--State University of New York at Binghamton, Department of English, 2007. / Includes bibliographical references.

Le bruissement enzymatiques, appelé mélanose post mortem chez les crustacés est un phénomène enzymatique catalysé par des protéines à activités phénoloxydases (tyronase, catécholase, laccase et hémocyanine). L'utilisation de conservateurs de type sulfites (E220 à E228 et E539) reste à l'heure actuelle la solution la plus répandue pour éviter le développement de cette coloration peu attrayante pour le consommateur. Mais une partie de la population développe des réactions d'hypersensibilité en consommant des aliments sulfités. Dans l'onbjectif de rechercher une alternative à ces conservateurs, deux axes de recherche ont été développés durant ces travaux de thèse : la caractérisation biochimique des protéines responsables de la mélanose post mortem chez la crevette P. monodon, puis la recherche de molécules inhibitrices. Un fractionnement sur résine Phenyl Sepahrose™ CL-4B (HIC) suivie d'une séparation par électrophorèse SDS-PAGE ont montré la présence de trois protéines de 46, 82 et 89 kDa à activité principalement laccase. Une identification par RP-HPLC-Q/TOF a mis en évidence la présence d'hémocyanine uniquement. Un pH de 7,0 et une température comprise entre 37 et 50 °C ont mis en évidence les activités les plus importantes, en utilisant le dosage enzymatique dit "test au MBTH". Par ailleurs, un criblage à haut débit de 45 molécules potentiellement inhibitrices a été réalisé dans des conditions d'analyses standardisées grâce à l'outil de robotique de la plateforme Realcat. Une inhibition a été mise en évidence pour 23 composés, certains étant suffisamment efficaces pour être utilisés seuls. D'autres pourraient être introduits dans un cocktail de molécules inhibitrices aux fonctionnalités complémentaires. Les résultats des tests de trempage réalisés sur des crevettes entières ont montré qu'il était indispensable de compléter les études in vitro avec des essais à l'échelle de la matrice alimentaire dans son intégralité. / Enzymatic browning, called post mortem melanosis in crustaceans, is an enzymatic phenomenon catalyzed by proteins with phenoloxidase activities (tyronase, catecholase, laccase and hemocyanin). The use of sulfite preservatives (E220 to E228 and E539) remains at present the most widespread solution to avoid the development of this unattractive color towards consumers. But, a part of the population develops hypersensitivity reactions by consuming sulfited foods. With the objective to find an alternative to these conversators, two research axes have been planned : the biochemical characterization of the proteins responsible for post mortem melanosis in the P. monodon shrimp, then the search for inhibitory molecules. Fractionation on Phenyl Sepahrose™ CL-4B resin (HIC) followed by SDS-PAGE electrophoresis separation showed the presence of three proteins of 46, 82 and 89 kDa with mainly laccase activity. Identification by RP-HPLC-Q / TOF revealed the presence of hemocyanin only. A pH of 7.0 and a temperature between 37 and 50 °C showed the most important activities, using the enzymatic assay called "MBTH test". On the other hand, a high throughput screening of 45 potentially inhibitory molecules could be performed under standardized analysis conditions thanks to the robotic tools of the Realcat platform

Orientador: José Fernando Durigan / Banca: Ben-Hur Mattiuz / Banca: Ricardo Alfredo Kluge / Banca: Jairo Osvaldo Cazetta / Banca: Marcos David Ferreira / Resumo: Visando prolongar a vida útil da lichia, principalmente quanto à manutenção da cor e da qualidade, executaram-se experimentos para avaliar a eficiência dos tratamentos hidrotérmico e com solução de ácido clorídrico (HCl); do armazenamento sob refrigeração, em atmosfera controlada e em diferentes embalagens plásticas e de coberturas com quitosana. No Experimento I, testou-se a imersão em HCl a 0,087M por 6 minutos; o tratamento hidrotérmico por imersão a 52ºC por 1 minuto, seguido de resfriamento em água a 10ºC por 6 minutos; e o tratamento hidrotérmico com resfriamento em HCl a 0,087M a 10ºC por 6 minutos. O tratamento hidrotérmico seguido de resfriamento em HCl conservou a coloração dos frutos até o 3º dia, e a polpa com qualidade adequada até o 12º dia. No Experimento II, utilizou-se o melhor tratamento do experimento anterior (hidrotérmico com resfriamento em HCl) e testaramse diferentes temperaturas de armazenamento: 2ºC (91% UR); 5ºC (98% UR); 10ºC (80% UR); e 20ºC (70% UR). Os frutos foram analisados após 1, 4, 7, 10, 13, 16, 19, 22 e 25 dias. O armazenamento de lichia a 5 ºC manteve a boa aparência por até 13 dias e a qualidade da polpa até o final do período, 25 dias. O armazenamento a 2 ºC levou a maiores prejuízos na aparência. As temperaturas, de 10 ºC e 20 ºC, não foram efetivas para a manutenção da cor vermelha da casca. No Experimento III, foi testado o efeito da atmosfera controlada, associado aos melhores tratamentos dos experimentos anteriores. Os frutos foram armazenados a 5ºC e 94% UR, em atmosfera controlada contendo 5%, 10%, 20% e 80% de O2, com avaliações após 0 (inicial), 3, 7, 14, 21, 28 dias. As lichias de todos os tratamentos mantiveram a boa qualidade da polpa por até 21 dias, com os frutos sob atmosfera com 5% de O2, apresentando menor escurecimento da casca. As lichias apresentaram escurecimento da casca... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Aiming to extend litchi life, especially regarding to color and quality maintenance, experiments were performed to evaluate the treatment efficiency under heat and using hydrochloric acid solution (HCl), refrigerated storage, controlled atmosphere, different plastic containers, and chitosan coatings. In Experiment I, it was tested immersion in 0,087M HCl for 6 minutes; hydrothermal treatment by immersion at 52ºC for 1 minute, followed by water cooling at 10ºC for 6 minutes; and hydrothermal treatment with 0,087M HCl cooling at 10 ºC for 6 minutes. Hydrothermal treatment followed by HCl cooling preserved fruit color until the 3rd day and adequate pulp quality until the 12th day. In Experiment II, it was used the best treatment in the previous experiment (hydrothermal with HCl cooling) and different storage temperatures were tested: 2ºC (91% RH), 5ºC (98% RH), 10ºC (80% RH), and 20ºC (70% RH). Fruits were analyzed after 1, 4, 7, 10, 13, 16, 19, 22, and 25 days. Storage at 5ºC kept the good fruit appearance for up to 13 days, and pulp quality until the 25th day. The 2ºC led to to ligher losses in appearance. The temperatures of 10ºC and 20ºC, were not effective for maintaining the red color of the skin. In Experiment III, the effects of controlled atmosphere combined with improved treatments of previous experiments were tested. Fruits were stored at 5ºC and 94% RH in a controlled atmosphere containing 5%, 10%, 20% and 80% O2, with evaluations after 0 (initial), 3, 7, 14, 21, 28 days. Litchis in all treatments maintained good pulp quality for up to 21 days, with the fruits under a 5% O2 atmosphere showing a lower skin browning. Litchis showed over 50% skin browning after 7 days. In Experiment IV, different concentrations of CO2 (0%, 5%, 10%, 15%, and 20%) combined with the best concentration in the previous experiment, 5% O2, were tested... (Complete abstract click electronic access below) / Doutor