The commercial exploitation of pequi (Caryocar coriaceum) faces challenges due to its marked seasonality and rapid senescence after fruit drop. Although drying is an effective technique for extending shelf life and concentrating nutrients, the efficiency of this process is influenced by the biochemical changes inherent in ripening. Therefore, evaluating the effect of different drying temperatures at various stages of ripeness is essential for standardizing industrial parameters that ensure the nutritional integrity and technological stability of the pulp powder. Thus, the objective was to produce and evaluate the influence of drying temperature on the quality of pequi pulp powder at different stages of ripeness. The experiment was conducted at the Laboratory of Food Analysis and Food Chemistry and Biochemistry of the Center for Agri-Food Science and Technology, Federal University of Campina Grande, Pombal Campus – Paraíba. The experiment was conducted using a completely randomized design in a 2 × 5 factorial layout, with two stages of ripeness (immature and ripe) and five drying temperatures (50, 55, 60, 65, and 70 °C). The fruits were purchased at different stages of ripeness from local markets in the city of Jardim, in Chapada do Araripe, Ceará, and sent to the laboratory, where they were selected, sanitized, and the pulp was processed manually before being dried in a forced-air oven until constant weight. After dehydration, the material was ground to obtain the powders, which were characterized for their physical and physicochemical properties and bioactive compound contents. The data were subjected to analysis of variance, and the means were compared using Tukey’s test at a 5% probability level. Pequi powder exhibited higher bulk density at stage II of ripeness, at temperatures above 60 °C. The Carr index and Hausner factor were greater than 45% and 1.4, respectively, indicating low powder flowability. Drying temperatures above 60 °C promote the degradation of sensitive pigments, in addition to resulting in darker powders, especially as pequi ripens further. The highest concentrations of soluble solids, soluble sugars, flavonoids, chlorophyll, carotenoids, and phenolic compounds were observed in the powders produced at stage II of ripeness; drying at 65 °C was identified as the optimal condition for maximizing bioactive compounds.

Yellow passion fruit production is often limited by water scarcity, making biotechnological strategies necessary to ensure seedling quality. This study investigated the synergistic effects of Bacillus aryabhattai (Auras®) and silicon (Si) as water-deficit mitigators in Passiflora edulis seedlings. The experiment was conducted in a greenhouse in Catolé do Rocha, PB, Brazil, using 4-dm³ plastic bags. A randomized block design with a 4 × 3 + 2 factorial scheme was adopted, testing four levels of available water content (AWC: 50, 60, 70, and 80%) combined with three mitigation strategies (Auras, Si, and Auras + Si), in addition to two additional controls (50% and 100% AWC). Water deficit severely compromised soil growth and biological activity; however, the mitigation treatments significantly improved physiological and biochemical responses. The Auras + Si combination was the most effective, promoting greater membrane stability, pigment retention, and vigorous growth even under 50% AWC. Furthermore, this interaction optimized soil microbial biomass and reduced the metabolic quotient by 56.7% compared to the control under stress. These results demonstrate that the combined application of B. aryabhattai and silicon effectively mitigates the negative impacts of water scarcity on the early development of passion fruit seedlings and on soil microbial activity.