Peligros microbiológicos relacionados con alimentos fermentados de elaboración artesanal comercializados en Tunja, Nariño y Cauca / Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca

RESUMEN Varios factores intervienen en la calidad de los alimentos, como los físicos, químicos, nutricionales, sensoriales y microbiológicos. Este último es importante, ya que, afecta las propiedades organolépticas del producto terminado y, además, puede ocasionar riesgos de salud pública asociados a peligros microbiológicos. Colombia es un país rico en gastronomía, incluyendo alimentos fermentados de elaboración artesanal (AFEA), los cuales son una alternativa actual para sistemas agroalimentarios que buscan alimentos más naturales. El objetivo de este estudio fue evaluar los criterios microbiológicos en AFEA y el cumplimiento de requisitos sanitarios para sensibilizar a productores de bebidas artesanales y revalorizar los productos. Se tomaron en cuenta 11 productores artesanales de Masato, Champús y Almidón agrio de yuca en zonas rurales del país, que voluntariamente aceptaron participar. Se midieron los parámetros de pH, humedad, sólidos solubles y recuentos microbiológicos. Con estos resultados, se pudo calcular el porcentaje de conformidad de los alimentos, de los cuales el 36 % de productos evaluados fueron aptos para el consumo. Se incumplieron los límites establecidos para Escherichia coli, Staphylococcus aureus, Bacillus cereus y Salmonella sp. Los análisis fisicoquímicos mostraron que el Masato y el Champús aportan condiciones abióticas para el crecimiento microbiano. Además, los productores Almidón agrio de yuca tuvieron mayor valoración en el cumplimiento de requisitos sanitarios y menor cumplimiento que los productores de Champús. Los análisis realizados indican que la mayoría de los alimentos incumplieron los límites permitidos por lo cual se debe capacitar a los productores en buenas prácticas de manufactura.

ABSTRACT Several factors intervene in the quality of the food, such as physical, chemical, nutritional, sensory, and microbiological. The latter is important as it affects the sensory properties of the finished product, and it can also cause public health risks associated with microbiological hazards. Colombia is a country rich in gastronomy, including artisanal fermented foods (AFEA), which are a current alternative for agri-food systems seeking for more natural foods. The objective of this study was to evaluate the microbiological criteria in AFEA and its compliance with the sanitary requirements to raise the awareness among crafted beverages producers and revalue the products. Eleven artisan producers of masato, champús and sour cassava starch in rural areas of the country, who voluntarily agreed to participate, were considered. The parameters of pH, humidity, soluble solids, and microbiological counts were measured. With these results, it was possible to calculate the compliance rate of the food, from which 36% of the products evaluated were fit for consumption. The limits established for Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp were breached. Physicochemical analysis showed that Masato and Champús provide abiotic conditions for microbial growth. In addition, the Sour cassava starch producers had higher compliance ratings regarding sanitary requirements but lower compliance ratings than champús producers. The performed analysis indicates that most of the food did not comply with the permitted limits, which is why producers must be trained in good manufacturing practices.

Infuence of kaolin application on most important fruit and leaf characteristics of two apple cultivars under sustained defcit irrigation

BACKGROUND: Apple is one of the oldest and most valuable fruits. Water restriction is one of the major problems in the production of this fruit in some planting areas. METHODS: Effects of kaolin spray treatments were studied on two early apple cultivars of Golab and Shafi-Abadi under sustained deficit irrigation (SDI) in Alborz province, Iran during 2017 and 2018. Irrigation treatments were 100%, 85%, and 70% ETc and kaolin application were concentrations of 0, 3 and 6% in 2017 and 0, 1.5 and 3% in 2018. RESULTS: Results showed that 85% ETc treatment compared to other irrigation treatments improved apple tree crown volume in 2017. Deficit irrigation treatments significantly reduced fruit weight in both years. Application with 6% kaolin resulted in 33.3% increase in apple fruit weight compared to non-kaolin treatment at 100% ETc irrigation in the first year. Severe deficit irrigation (70% ETc) significantly reduced apple fruit length in both years, but 6% kaolin increased fruit length in both apple cultivars in 2017. Severe deficit irrigation treatment increased the firmness of apple fruit compared to control and mild deficit irrigation (85% ETc) in the first year of experiment. There was no significant difference between irrigation treatments for apple fruit firmness in the second year of experiment. Kaolin treatments of 1.5% and 3% at full irrigation increased the soluble solids content of apple fruit by 36.6% and 44.1% in 2018, respectively. Deficit irrigation treatments significantly increased leaf proline content compared to control in both years. In the first year, kaolin treatments increased leaf proline but in the second year, leaf proline was not significant. Deficit irrigation treatment of 70% ETc and 6% kaolin had the highest amount of glycine betaine content, malondialdehyde and hydrogen peroxide in apple leaf in the first year of experiment. CONCLUSIONS: Severe deficit irrigation stress (70% ETc) increased the activity of nonenzymatic defense systems of apple trees. Kaolin as a drought stress reducing agent can be recommended in apple orchards of Golab and Shafi-Abadi cultivars as an effective and inexpensive method to improve tolerance to drought stress conditions.

Respuesta en poscosecha de frutos de agraz (Vaccinium meridionale Swartz) a almacenamiento en dos tipos de plástico / Postharvest response of berry fruits (Vaccinium meridionale Swartz) to storage in two types of plastic

RESUMEN La planta de agraz (Vaccinium meridionale Swartz) es una especie nativa de arándano de Colombia y su fruto es una baya globosa con propiedades nutraceúticas, debido a su excelente fuente de antioxidantes, utilizado como ingrediente para la preparación de alimentos. El objetivo del estudio fue evaluar las propiedades físico químicas del fruto, almacenado durante 12 días, a 2°C y 90% de HR. Se evaluaron frutos en dos estados de madurez: rompimiento de color, estado inmaduro (asociado al color rojo) y completamente pigmentado (100% pigmentación morado), los frutos fueron puestos en bolsas hechas de polietileno biorientado y polipropileno monoorientado. Los resultados muestran que los frutos inmaduros preservaron los sólidos solubles totales, cuando se mantuvieron en polipropileno monoorientado, mientras los sólidos solubles totales, se incrementaron significativamente en los frutos maduros almacenados en polipropileno monorientado, afectando el metabolismo del fruto y las reservas de carbohidratos. El pH disminuyó en todos los tratamientos; entre los 6 y 12DDT, coincidiendo, a su vez, con el aumento de la acidez total titulable durante el mismo periodo.

ABSTRACT 'Agraz' (Vaccinium meridionale Swartz) is a native blueberry from Colombia, being the fruit a globose berry, with nutraceutic quality due to an excellent source of antioxidants and is used as an ingredient for food preparation. The objective of this study was to evaluate the physical-chemical properties of fruits stored during 12 days, at a temperature of 2°C and a relative humidity of 90%. Fruits with two stages of ripeness, color break, an immature state (associated with red color), and fully pigmented (100% purple pigmentation) were stored, packaged in two different plastics recipients, one bioriented polyethylene and the other mono-oriented polypropylene. The results indicate that immature fruits demonstrated a prolonged preservation of the total soluble solids, when combined with the mono-oriented polypropylene packaging, otherwise TSS were significantly increased in mature fruits, packaged in mono-oriented polypropylene, affecting fruit metabolism and carbohydrate reserve. The pH diceased in all treatments, between 6 to 12 days after treatment, coinciding in turn, with the increase in total titratable acidity during the same period.

Micorrhizal biotechnology as an alternative to potentialize the strawberry quality / Biotecnologia micorrízica como alternativa para potencializar a qualidade do morangueiro

The need to develop and use biotechnology tools to improve management and nutritional techniques in strawberry cultivation are increasing. Based on this, the objective of this study was to test if the mycorrhizal inoculation changes the agronomic and qualitative performance of strawberry fruits. The strawberry daughters plants used were of the cultivar Camarosa. The study was carried out in an agricultural greenhouse, Horticulture Sector of the Faculty of Agronomy and Veterinary Medicine (FAMV) of UPF, in the city of Passo Fundo, Rio Grande do Sul (RS), Brazil. The experiment was developed and maintained from June to December 2015. The treatments consisted of five inoculum: T1 = no inoculum (control); T2 = Acaulospora morrowiae; T3 = Rhizophagus clarus; T4 = mycorrhizal community; T5 = Claroideoglomus etunicatum. The experimental design was a randomized block with four replicates. Each plot consisted of a bag containing 6 plants spaced 0.15 mx 0.15 m. In the pits of the plants, it was applied, with the aid of syringe and water, about 70 infective propagules of the tested inocula. During the conduction of the experiment the temperature and photosynthetically active radiation (PAR) were monitored in the culture environment. It was evaluated the agronomic and qualitative performance of the fruits and the percentage of mycorrhizal colonization of the plants roots. The data were submitted to analysis of variance and the differences between means were compared by the Tukey test at 5% of probability error. The cultivar Camarosa produced more fruits in October. In September, the month before the one with the best agronomic performance, the mean temperature was 17.7 ºC. The mean PAR recorded in the growing environment was low in relation to crop requirements, throughout the growing period. Fruits produced by plants inoculated with A. morrowiae presented higher values of TSS/TTA ratio in September and October. The percentage of mycorrhizal colonization varied from 26.2% for A. morrowiae to 46.2% for R. clarus. The inoculation of arbuscular mycorrhizal fungi does not alter the production of strawberry fruits. However, when the plants are inoculated with A. morrowiae there is an improvement in the fruit flavor.

A necessidade de desenvolver e usar ferramentas biotecnológicas para melhorar o manejo e as técnicas nutricionais no cultivo do morangueiro está aumentando. Com base nisso, o objetivo desse estudo foi testar se a inoculação micorrízica altera o desempenho agronômico e qualitativo de frutos de morangueiro. As mudas de morangueiro usadas foram da cultivar Camarosa. O estudo foi realizado em estufa agrícola, no Setor de Horticultura da Faculdade de Agronomia e Medicina Veterinária (FAMV) da UPF, na cidade de Passo Fundo, Rio Grande do Sul (RS), Brasil. O experimento foi desenvolvido e mantido de junho a dezembro de 2015. Os tratamentos consistiram em cinco inóculos: T1 = sem inóculo (controle); T2 = Acaulospora morrowiae; T3 = Rhizophagus clarus; T4 = comunidade micorrízica; T5 = Claroideoglomus etunicatum. O delineamento experimental foi em blocos casualizados, com quatro repetições. Cada parcela consistiu de um saco contendo 6 plantas espaçadas de 0.15 mx 0.15 m. Na cova de plantio das plantas, foi aplicado, com auxílio de seringa e água, cerca de 70 propágulos infectivos dos inóculos testados. Durante a condução do experimento, a temperatura e a radiação fotossinteticamente ativa (PAR) foram monitoradas no ambiente de cultivo. Foi avaliado o desempenho agronômico e qualitativo dos frutos e a porcentagem de colonização micorrízica das raízes das plantas. Os dados foram submetidos à análise de variância e as diferenças entre médias foram comparadas pelo teste de Tukey, a 5% de erro de probabilidade de erro. A cultivar Camarosa produziu mais frutos em outubro. Em setembro, no mês anterior ao de melhor desempenho agronômico, a temperatura média foi de 17.7ºC. A PAR média registrada no ambiente de cultivo foi baixa em relação às necessidades da cultura durante todo o período de cultivo. Frutos produzidos por plantas inoculadas com A. morrowiae apresentaram maiores valores da relação SST/ATT em setembro e outubro. A porcentagem de colonização micorrízica variou de 26.2% para A. morrowiae a 46.2% para R. clarus. A inoculação de fungos micorrízicos arbusculares não altera a produção de frutos de morangueiro. No entanto, quando as plantas são inoculadas com A. morrowiae, há uma melhora no sabor dos frutos.

Water salinity and nitrogen fertilization in the production and quality of guava fruits / Salinidade da água e adubação nitrogenada na produção e qualidade de frutos de goiabeira

Using nitrogen (N) to increase plant tolerance to salinity has been tested in many species. However, in addition to controversial results, most studies are conducted with annual species and/or in the initial growth stage and there are almost no studies with perennial fruit crops in the production stage. Thus, this study aimed to evaluate the production components and post-harvest quality of 'Paluma' guava irrigated with water of increasing salinity in soil fertilized with N. The experiment was carried out for two years in drainage lysimeters in an experimental area of the Federal University of Campina Grande (UFCG), Pombal, PB, Brazil. The experimental design was in randomized blocks, in 5 x 4 factorial scheme, with of five levels of water salinity ­ ECw (NaCl)(0.3, 1.1, 1.9, 2.7 and 3.5 dS m-1) and four N doses (ureia) (70, 100, 130 and 160% of the recommended dose - 541.1 mg of N dm-3 of soil per year), with three replicates. Number of fruits, mean fruit weight, production per plant, polar and equatorial diameters of fruit and contents of soluble solids and ascorbic acid (vitamin C) decreased linearly with the increase in irrigation water salinity from 0.3 dS m-1. The interaction between water salinity and N doses and the isolated action of N did not interfere statistically with the studied variables.

O uso de nitrogênio como forma de aumentar a tolerância das plantas à salinidade tem sido testado em muitas espécies. No entanto, além de resultados controversos, se observa que a maioria dos estudos são realizados com espécies anuais e, ou na fase inicial de crescimento, sendo praticamente inexistentes estudos com frutíferas perenes em fase de produção. Nessa direção, o trabalho teve como objetivo avaliar os componentes de produção e a qualidade pós-colheita de goiabeira 'Paluma' irrigada com águas de salinidade crescente no solo com nitrogênio. O experimento foi conduzido durante dois anos em lisímetros de drenagem numa área experimental da Universidade Federal de Campina Grande (UFCG), Pombal, PB. O delineamento experimental foi em blocos casualizados, em esquema fatorial 5 x 4, com salinidades de água ­ CEa (NaCl) de 0,3, 1,1, 1,9, 2,7 e 3,5 dS m-1 e quatro doses de nitrogênio (ureia) de 70, 100, 130 e 160% da dose recomendada de 541,1 mg de N dm-3 por ano, com três repetições. A interação salinidade da água x doses de nitrogênio e ação isolada de N não influenciaram estatisticamente as variáveis estudadas. O número de frutos, a massa média de frutos, a produção por planta, o diâmetro polar e equatorial dos frutos, os teores de sólidos solúveis e ácido ascórbico (vitamina C), decresceram linearmente com o aumento da salinidade da água de irrigação a partir de 0,3 dS m-1.

Advanced lines of Jalapeño pepper with potential for mechanical harvesting / Linhagens avançadas de pimenta Jalapeño com potencial para a colheita mecanizada

ABSTRACT: The objective of this study was to evaluate the plant and fruit characteristics in advanced lines of Jalapeño pepper for mechanical harvesting. Thus, two experiments were carried out in the field. Experiment I (2015) was conducted as a randomized block design (three replications and eight plants per plot) and Experiment II (2016) in a completely randomized design (five replications and ten plants per plot). In 2015, lines CNPH 30,112, CNPH 30,118, CNPH 30,147, CNPH 30,159, CNPH 30,183, and CNPH 30,245 were evaluated, together with the control 'BRS Sarakura'. Significant differences were detected for fruit and plant characteristics (P<0.05). Lines CNPH 30,118, CNPH 30,147, CNPH 30,159, and CNPH 30,245 were selected based on plant height and height of the first bifurcation, earliness, and yield. They were evaluated again in 2016, together with 'BRS Sarakura' and 'Jalapeño Plus F1' as controls. In 2016, CNPH 30,159 and CNPH 30,118 were selected due to their potential for mechanical harvesting. They were evaluated for height of the first bifurcation (>10cm), large fruits (11 cm x 4 cm), high pulp firmness (11 N), wall thickness (about 5mm), and content of capsaicinoid substances (>50,000 SHU). Selected lines are undergoing additional field evaluation for mechanical harvesting with the Etgar Moses 1010 pepper harvester.

RESUMO: O objetivo desse estudo foi avaliar as características de planta e fruto em linhagens avançadas de pimenta do tipo Jalapeño visando à colheita mecanizada. Assim, foram feitos dois experimentos em campo. O Experimento I (2015) foi conduzido em delineamento de blocos casualizados (três repetições e oito plantas por parcela) e o Experimento II (2016) em delineamento inteiramente casualizado (cinco repetições e dez plantas por parcela). Em 2015, foram avaliadas as linhagens CNPH 30,112, CNPH 30,118, CNPH 30,147, CNPH 30,159, CNPH 30,183 e CNPH 30,245, juntamente com o controle 'BRS Sarakura'. Foram detectadas diferenças significativas para as características de planta e fruto (P<0,05). As linhagens CNPH 30,118, CNPH 30,147, CNPH 30,159 e CNPH 30,245 foram selecionadas com base nas alturas da planta e da primeira bifurcação, precocidade e rendimento. Elas foram novamente avaliadas em 2016, juntamente com os controles 'BRS Sarakura' e 'Jalapeño Plus F1'. Em 2016, as linhagens CNPH 30,159 e CNPH 30,118 foram selecionadas com potencial para a colheita mecanizada. Elas foram avaliadas para altura da primeira bifurcação (>10cm), frutos grandes (11 cm x 4cm), polpa de elevada firmeza (11 N), espessura de parede (5mm) e teor de substâncias capsaicinóides (>50.000 SHU). As linhagens selecionadas estão passando por avaliação adicional em campo para colheita mecânica com a colhedora de pimentas Etgar Moses 1010.

Nondestructive Analysis of Litchi Fruit Quality Using FT-NIR Spectroscopy

A non-destructive optical method based on near-infrared spectroscopy has been used for the evaluation of litchi fruit quality. Diffuse reflectance measurements (12500–3600 cm-1), physical, and biochemical measurements were performed individually on 100 litchi fruits of cv.Shahi cultivar harvested at different ripening stages. Relationships between spectral wavelengths and quality attributes were evaluated by application of chemometric techniques based on partial least squares (PLS) regression. The fruit set was divided into two groups: 60 fruits for calibration and 39 for validation. Good prediction performance was obtained for pH, soluble solids, and titratable acidity with correlation coefficients of 0.96, 0.91 and 0.94 respectively and root mean square errors of prediction of 0.009, 0.291ºBrix and 0.011% malic acid respectively. For the other quality traits such as vitamin C and color the prediction models were not satisfactorily accurate due to the higherror of calibration and prediction.

Elaboração e caracterização físico-química de uma conserva acidificada de biri-biri (averrhoa bilimbi) / Elaboration and physico-chemical characterization of an acidified conserved Biri-Biri (Averrhoa bilimbi)

O objetivo deste trabalho foi elaborar uma conserva acidificada, utilizando como matéria-prima o biri- -biri (Averrhoa bilimbi), no estágio de maturação verde, visando obter um produto com maior vida de prateleira. A caracterização físico-química foi realizada por meio das análises de pH, acidez total e sólidos solúveis (ºBrix), avaliando esses atributos nos tempos 0, 8 ,15 e 30 dias. As metodologias utilizadas para as análises do estudo foram as preconizadas pelas Normas Analíticas do Instituto Adolfo Lutz. Os resultados obtidos para pH, nos tempos 0, 8,15 e 30 dias, foram de 1,91, 1,70, 2,27 e 3,30 respectivamente. No que se refere à acidez total, os valores encontrados foram, nos mesmos intervalos acima descritos, de 4,30%; 3,07%; 1,68% e 1,50% de ácido acético. Quanto aos teores de sólidos solúveis (ºBrix), os resultados foram: 3,30; 3,53; 3,46 e 3,33 ºBrix, nos tempos 0, 8,15 e 30 dias, respectivamente. Pelos resultados obtidos, observa-se que a conserva de biri-biri elaborada apresentou características físico-químicas conformes com o requerido pela legislação vigente, no que se refere aos valores de pH, podendo ser classificado como um produto de baixa acidez, mostrando-se como uma boa alternativa para o consumo e conservação dessa fruta, quando não encontrada in natura.(AU)

Self-provided well water solubility of total solid rapid determination method of research / 国际检验医学杂志

Objective To establish a method for determination of total soluble solids (TDS) in self-provided well water .Methods The conductivity meter which has a function of determination of total soluble solid ,and was used to directly determinate the total soluble solids in self-provided well water .Results Compared with national standard method ,the results have no significant differ-ence .The relative standard deviation (RSD) was 0 .17% -0 .22% ,and the recovery rates of standard was 97 .5% -98 .6% .Conclu-sion The method is quick ,simple ,sensitive ,accurate and suitable for rapid determination of large quantities of waters .

Segregation of apricot accessions on the basis of fruit quality attributes / Segregação de genótipos de damasco na base das características quantitativas do fruto

The objective of this study was to characterize the European apricot germplasm that was collected in Cacak and Smederevo region, Central Serbia. Fifteen physical, chemical and sensorial traits were investigated in this germplasm consisting 14 accessions during a two year period. High variations were recorded in fruit weight, soluble solids content, ripening index, index of sweetness and total mineral mater, whereas variations in stone weight, titratable acidity and total sugars were smaller. Most of the accessions had large fruits with weight ≥60 g; two accessions had a fruit weight ≥80 g. Generally, fruits had a good aroma, firm flesh, orange and yellow flesh and skin color, respectively, and sweet kernel taste. High correlations were found between some evaluated properties. The accessions were grouped into four clusters according to their potential. Using a principal component analysis, accessions were segregated into groups with similar physical, chemical and sensorial properties. These relationships may help in selection of a set of accessions with better fruit quality performances, which, in our study, were found in T-1, T-2, T-10, T-13 and T-14.

Caracterização do ponto de colheita de Physalis peruviana L. na região de Lavras-MG / Characterization of the harvest point of Physalis peruviana L. in the region of Lavras-MG

O ponto de colheita é um fator considerado importante em todo processo agrícola, sendo que a determinação dessa característica permite máximo aproveitamento pós-colheita do produto vegetal por apresentar melhor qualidade e mínimo de perdas. O objetivo do trabalho foi identificar o estádio de maturação ideal para a colheita do Physalis peruviana L. na região de Lavras-MG. Frutos de P. peruviana, cultivados em casa de vegetação, foram colhidos, levados para o laboratório e classificados em cinco estádios de maturação. Foram avaliadas a massa do fruto com cálice e massa do fruto (g), diâmetros transversais (mm) e longitudinais (mm) do fruto e conteúdo de SST (ºBrix). O delineamento experimental foi inteiramente casualizado com cinco repetições, contendo dois frutos por repetição. Maior massa de fruto de P. peruviana ocorreu no estádio amarelo (3,103 g), não diferindo significativamente dos estádios amarelo-esverdeado e amarelo-amarronzado. Maiores diâmetros transversal (17,45 mm) e longitudinal (18,55 mm) ocorreram em frutos com coloração do cálice amarelo e menores diâmetros transversais, 16,16 mm e 15,93 mm, ocorreram, respectivamente, nos estádios verde-amarelado e cálice verde. Maiores conteúdos de sólidos solúveis totais foram observados em frutos com cálice amarelo-esverdeado (13,01 ºBrix), amarelo (13,81 ºBrix) e amarelo-amarronzado (14,21 ºBrix), já o menor conteúdo de SSTs (11,26 ºBrix) ocorreu no estádio de cálice verde. A P. peruviana deve ser colhida a partir dos estádios amarelo esverdeado até amarelo-amarronzado, uma vez que, nessas fases os frutos apresentam maiores massas, diâmetros e acúmulos de sólidos solúveis totais.

The point of harvest is considered important factor throughout the agricultural process, and determining the best harvest time allows maximum use of post-harvest plant product because it has better quality and minimum losses. The objective was to identify the optimal stage of maturity for harvest of Physalis peruviana in the region of Lavras-MG. Fruits of P. peruviana, grown in a greenhouse, were collected, taken to the laboratory and classified into five stages of maturation. We evaluated the mass of the fruit with calyx and fruit mass (g), transverse diameter (mm) and longitudinal (mm) of the fruit and TSS content (°Brix). The experimental design was completely randomized design with five replications with two fruits per replicate. Greater mass of the fruit of P. peruviana in the stadium was yellow (3.103 g), not significantly different stages of greenish-yellow and yellow-brown. Largest transversal diameter (17.45 mm) and longitudinal (18.55 mm) occurred in the calyx colored fruits yellow and smaller transverse diameters, 16.16 mm and 15.93 mm, occurred respectively in the stadiums and yellowish-green calyx green. Major contents of SSTs were observed in fruit with greenish-yellow cup (13.01 °Brix), yellow (13.81 °Brix) and brownish yellow (14.21 °Brix); the lowest content of SSTs (11.26 °Brix) occurred at the stage of the cup green. The P. peruviana must be collected from the stadiums greenish yellow to yellow-brown, since these phases have higher fruit mass, diameter and accumulation of total soluble solids.

Caracterização físico-química de variedades de amora-preta da região sul do Brasil / Physicochemical characterization of blackberry from the Southern Region of Brazil

A amora-preta (Rubus sp.) é uma fruta cuja exploração comercial está iniciando no Brasil. Seu cultivo iniciou na década de 70 e vem aumentando com a introdução e adaptação de novas cultivares. Porém, pouco se conhece sobre as disparidades geradas na composição e nas características das frutas dessas novas plantas. O objetivo deste trabalho foi avaliar as características físico-químicas de diferentes cultivares ('Tupy', 'Guarani' e 'Cherokee') e seleções (02/96, 07/001 e 03/001) de amora, que estão sendo estudadas para originar cultivares adaptadas à região Sul do Brasil. Foram analisados a cor objetiva, sólidos solúveis (SS), pH, acidez titulável, composição centesimal e ácidos graxos de amoras. As frutas apresentaram umidade entre 84,8 e 90,3%; proteína entre 0,09 e 0,14%, fibra alimentar entre 5,8 e 5,5% e cinzas entre 0,27 e 0,49%. A seleção 02/96 apresentou menor teor de cinzas. Os SS variaram entre 7,3 a 10,2°Brix, a acidez titulável variou entre 1,30 e 1,58% em ácido cítrico e o pH entre 2,8 e 3,1. A seleção 03/001 apresentou menor valor de SS que as demais e menor tendência ao vermelho, mas maior intensidade de cor que a cultivar 'Tupy'. Os ácidos graxos encontrados em maior concentração foram o ácido palmítico (22-29%), oléico (13-32%) e linoléico (15-33%), com diferenças nas concentrações entre os tipos de amora. As variedades de amora-preta avaliadas apresentaram bom valor nutricional com níveis de açúcar e acidez adequados para a industrialização, além de conter ácidos graxos importantes para a manutenção da saúde.

Blackberry (Rubus sp.) is a fruit whose commercial exploitation is starting in Brazil. Its cultivation began in the 70's and is increasing with the introduction and adaptation of new cultivars. However, little is known about the disparities in the composition and characteristics of the fruit from these new plants. The objective of this study was to evaluate the physicochemical characteristics of different cultivars ('Tupy', 'Guarani' and 'Cherokee') and selections (02/96, 07/001 and 03/001) of blackberries, which are being studied to generate cultivars adapted to Southern Region of Brazil. The objective color, soluble solids (SS), pH, titratable acidity, proximate composition and fatty acids of blackberries were evaluated. The fruit humidity ranged between 84.8 and 90.3%; protein between 0.09 and 0.14%, dietary fiber between 5.5 and 5.8% and ash between 0.27 and 0.49%. Selection 02/96 had the lowest ash content. SS ranged from 7.3 to 10.2°Brix, titratable acidity ranged between 1.30 and 1.58% citric acid and pH between 2.8 and 3.1. Selection 03/001 had the lowest SS value and it also had lower redness, but higher color saturation than 'Tupy' cultivar. The fatty acids found at higher concentration were palmitic (22-29%), oleic (13-32%) and linoleic acid (15-33%), with differences in the concentration among blackberry genotypes. The varieties of blackberry evaluated showed good nutritional value with sugar and acidity levels suitable for industrialization. It also contained fatty acids important for maintaining health.

Caracterização do fruto de Morinda citrifolia L. (noni) / Characterization of Morinda citrifolia L. (noni) fruit

Introdução: a Morinda citrifolia L. (noni) é uma fruta que foi recentemente introduzida no Brasil, como uma matéria-prima com forte apelo comercial devido a todas as características benéficas a ele atribuídas e os benefícios relacionados ao seu consumo. Objetivo: o presente trabalho teve como objetivo caracterizar frutos de noni em três estádios de maturação. Métodos: os frutos foram colhidos em pomares domésticos no município de Mossoró-RN, em três estádios de maturação, conforme a cor: verde (casca verde), de vez (verde esbranquiçado) e maduro (amarelo esbranquiçado). Para a caracterização do fruto, realizaram-se as seguintes análises: massa fresca, comprimentos longitudinal e transversal, DL/DT, firmeza e rendimento de polpa, vitamina C, sólidos solúveis (SS), acidez titulável (AT), pH e relação SS/AT. Adotou-se o delineamento inteiramente casualizado, com três tratamentos e doze repetições de um 1 fruto para cada parcela. Resultados: o fruto do noni é de formato ovóide, suculento e apresenta várias sementes triangulares de coloração vermelha. Considerando a polpa, ocorre mudança de coloração, passando da cor verde para a amarela esbranquiçada, à medida que o fruto amadurece. De acordo com os resultados obtidos, os estádios apresentam variabilidade para quase todos os caracteres físicos e físico-químicos. Conclusões: os frutos que apresentaram as melhores características físicas de massa e firmeza da polpa, tanto para consumo in natura, como para processamento agroindustrial são os de vez e verdes, com valores de 56,33 g e 128,41 N, respectivamente. Este fruto é considerado rica fonte de vitamina C, apresenta elevados teores de sólidos solúveis quando maduro (10,33 °Brix) e alta relação sólidos solúveis/acidez titulável em todos os estádios avaliados.

Introduction: a Morinda citrifolia L. (noni) is a fruit that was recently introduced in Brazil, as a raw material with fort I appeal advertising due to all the beneficial characteristics attributed to it and the related benefits of its consumption. Objectives: the objective of the present paper was to characterize noni fruits in three stages of maturation. Methods: the fruits had been harvested in domestic orchards in the city of Mossoró-RN, in three stages of maturation, according to the color: green (green rind), breaker stage (yellowish green) and mature (yellowish white). For the characterization of the fruit, the following analyses were performed: fresh matter, longitudinal and transversal length, DL/DT, firmness and income of pulp, acid ascorbic, soluble solids (SS), titratable acidity (AT), pH and SS/AT ratio. The experimental design was in randomized blocks, with three treatments and twelve repetitions of one (1) fruit for each parcel. Results: the noni fruit has ovoid format, is succulent and presents several triangular red seeds. Considering the pulp, coloration change occurs, going from green to yellowish white color according to the ripeness of fruits. Regarding the obtained results, the stages present variability for almost all the physical and physical chemical characters. Conclusions: the fruits that presented the best physical characteristics of mass and firmness of pulp, both for natural consumption and for agro-industrial processing are breaker stages and green fruits, with values of 56.33 g and 128.41 N, respectively. Noni is considered a rich source of vitamin C, presents high value of soluble solid when mature (10.33 Brix) and high soluble solids/titratable acidity ratio in all of the evaluated stages.

Fenologia e produção das videiras 'Alicante' e 'Syrah' em safra fora de época / Phenology and production of 'Alicante' and 'Syrah' grapevines grown out of season

O objetivo do trabalho foi caracterizar a fenologia e a produção das videiras 'Alicante' e 'Syrah' (Vitis vinifera L.) cultivadas fora de época. A área experimental foi instalada em uma propriedade da Vinícola Intervin®, localizada em Maringá, PR. Os vinhedos foram estabelecidos em julho de 2001 e as plantas conduzidas no sistema latada (4,0x1,5m), enxertadas sobre o porta-enxerto IAC 766 'Campinas'. As podas longas de produção (oito gemas) foram realizadas no fim de fevereiro de 2008 e 2009. As avaliações tiveram início a partir da poda de frutificação durante duas safras consecutivas fora de época. Foram utilizadas 20 plantas representativas de cada variedade, sendo a colheita de ambas as safras realizadas em meados de julho. Avaliou-se a duração em dias das principais fases fenológicas, as características físico-químicas das bagas e as características produtivas de cada variedade. Verificou-se que a 'Alicante' apresenta ciclo médio de 138,0 dias, mosto com 15,4°Brix, 1,9 por cento de ácido tartárico e produtividade de 14,5t ha-1, enquanto a 'Syrah' apresenta ciclo médio de 132,5 dias, 14,5°Brix, 2,9 por cento de ácido tartárico e produtividade de 11,4t ha-1.

This study aimed to characterize the phenology and the production of 'Alicante' and 'Syrah' grapes (Vitis vinifera L.) produced out of season. The experimental area was located in a property belonging to the Intervin® Winery, at Maringá, PR. The vineyards were established in July, 2001 and the vines were trained in an overhead trellising system (4.0x1.5m), grafted on IAC 766 'Campinas' rootstock. The long pruning of production (eight buds) was held in late February of 2008 and 2009. The evaluations started from the pruning of production, in two years, using 20 representative vines of each variety, and the harvesting of both crops were performed on early July. The phenology of the trees was evaluated as the duration in days of the most important phases, as well it was analyzed the berries physico-chemical characteristics. The production characteristics of each variety were also estimated. It was verified that 'Alicante' showed a mean cycle of 138.0 days, must with 15.4°Brix, 1.9 percent of tartaric acid and productivity of 14.5t ha-1, while 'Syrah' showed a mean cycle of 132.5 days, 14.5°Brix, 2.9 percent of tartaric acid and productivity of 11.4t ha-1.

Inbreeding in sugarcane varieties / Autofecundação em variedades de cana-de-açúcar

Sugarcane species are allogamous, i.e. selfing is expected to reduce plant vigor. This study was undertaken to obtain and evaluate first-generation inbred lines that may be used for further crosses and determine the extent of inbreeding depression in sugarcane. In this research, 26 parental varieties were self-pollinated to obtain about 19,000 seedlings. Results showed that it is possible to segregate different traits in a given variety and find lines with promising outcome for all assessed characteristics. The soluble solids segregation observed in low and even high-Brix varieties increases the possibility of quick improvement in this trait. Self-pollination did not produce a general loss in yield traits such as soluble solids, stalk number and stalk diameter in any of the 26 varieties, but both stalk height and stalk weight showed strong inbreeding depression. Selfing-derived clones can be used to produce hybrid vigor in crossings.

Cana-de-açúcar tem sido considerada como uma planta alógama e, por esta razão, a autofecundação deveria produzir uma redução no vigor das plantas. O objetivo deste estudo foi obter e avaliar a primeira geração de linhas autofecundadas que podem ser usadas em mais cruzamentos e também determinar a extensão da depressão causada por essa autofecundação em cana-de-açúcar. Neste trabalho, 26 variedades utilizadas como parentais foram autofecundadas, das quais se obtiveram cerca de 19.000 plântulas. Os resultados mostraram que é possível segregar diferentes características em uma dada variedade sem perder vigor e encontrar progênies com características superiores. A segregação observada para Brix por cento em variedades de baixo, e até mesmo nas de alto Brix, aumenta a possibilidade de melhoramento dessa característica. Autofecundação não produziu uma perda geral nos atributos de produção nas 26 variedades estudadas, mas a altura e massa de colmos apresentaram forte depressão por endogamia. Clones derivados de autofecundação podem ser usados para produzir vigor híbrido nos cruzamentos.

Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.) / Efecto del procesamiento y tiempo de almacenamiento en el contenido de vitamina C y licopeno en néctar de guayaba rosada (Psidium guajava L.)

In this study, the effect of processing and storage time on the vitamin C and lycopene contents was evaluated. Guavas were washed, cut in quarters, blanched, pulped and the pulp pasteurized. The pulp was used for the production of nectar: guava pulp, sugar and water were mixed in 5:3:12 proportions, and the mixture was pasteurized, poured while hot into 125 mL glass jars, and cooled rapidly to 25°C. The production of nectar from fresh guava reduced vitamin C, lycopene and titratable acidity, by contrast soluble solid and pH increased significant. Vitamin C content from 168.9 to 62.3 mg/(100 g fresh weight), and lycopene content from 3.55 to 1.35 mg/(100 g fresh weight) (p < 0.001 in both cases. After 240 days at 10.0 ± 2°C, no further statistically significant change in lycopene and soluble solid content was observed (p > 0.05). Storage time did affect vitamin C, pH, and titratable acidity content, vitamin C content fell by 89.3% to 6.67 mg/(100 g fresh weight) (p < 0.001). Based on this study, guava nectar storage at 10 ° C retained 46% of the content of vitamin C for 120 days.

En este estudio, el efecto del procesamiento y el tiempo de almacenamiento en el contenido de vitamina C y licopeno fueron evaluados. Las guayabas fueron lavadas, cortadas en cuartos, escaldadas, despulpadas y la pulpa pasteurizada. La pulpa se utilizó en la producción del néctar: pulpa de guayaba, azúcar y agua se mezclaron en la proporción de 5:3:12, y la mezcla se pasteurizo, vertido en caliente en frascos de vidrio 125 ml, y se enfrío rápidamente a 25°C. La producción de néctar de guayaba fresca reduce la vitamina C, licopeno y la acidez titulable, en contraste los sólidos solubles y el pH se incrementan significativamente. El contenido de vitamina C de 168,9 a 62,3 mg/100 g de peso fresco, y el contenido de licopeno de 3,55 a 1,35 mg/100 de peso fresco (p < 0,001 en ambos casos). Después de 240 días a 10,0 ± 2ºC no se observó cambios estadísticamente significativos en el contenido del licopeno (p > 0,05). El tiempo de almacenamiento afectó el contenido de vitamina C, el pH y acidez titulable, el contenido de vitamina C se redujo en un 89,3% a 6,67 mg/100 g de peso fresco (p < 0,001). En base a este estudio, el almacenamiento de néctar de guayaba a 10°C, conserva el 46% del contenido de vitamina C durante 120 días.

Qualidade de sabor de tomates dos tipos salada e cereja e sua relação com caracteres morfoagronômicos dos frutos / Taste quality of salad and cherry tomatoes and their relationship with the morphoagronomic characteristics of the fruits

Frutos no estádio vermelho maduro de trinta e três acessos de tomate do banco de germoplasma do CCA-UFES, sendo 15 do "tipo Cereja" e 18 do "tipo Salada", foram caracterizados com base nos seguintes descritores morfoagronômicos: peso médio do fruto; comprimento médio do fruto; diâmetro médio do fruto; diâmetro da cicatriz peduncular; espessura do mesocarpo do fruto; teor de sólidos solúveis e pH do fruto. Com base nas variáveis teor de sólidos solúveis (TSS) e pH do fruto, calculou-se a variável sabor, por meio da relação TSS/pH². Foram realizadas análises de variâncias e análises de correlações simples e parciais, determinando a distribuição dos acessos quanto às classes de sabor. Com base nas distribuições de frequências, formaram-se quatro classes para essa variável, sendo que, a maior parcela (33 por cento) dos acessos "tipo Salada" alocaram-se na classe mais baixa (0,05-0,12 ºBrix.pH-2), correspondendo a frutos de sabor menos desejável, enquanto a maior parcela (30 por cento) dos acessos "tipo Cereja", alocaram-se em classe imediatamente superior (0,13-0,20 ºBrix.pH-2). Os dados demonstram a possibilidade de se obter ganhos genéticos para sabor concomitantemente ao peso, comprimento e espessura do mesocarpo dos frutos.

Fruits in the ripe red stage of thirty three tomato (Lycopersicon esculentum Mill.) accessions from CCA-UFES germplasm collection, being 15 "Cherry type" and 18 "Salad type", were characterized based on the following morphooagronomic descriptors: average fruit weight; average fruit length; average fruit diameter; peduncle scar diameter; fruit mesocarp thickness; soluble solids and fruit pH. Based on the data from the soluble solids and fruit pH, the flavor variable was calculated by the ratio TSS/pH². Variance analysis and simple and partial correlations were calculated, and the accessions were clustered in flavor classes. Based on the statistical model of distribution of frequencies, four classes were formed for flavor variable. The largest portion (33 percent) of the accessions of salad type were located in the lowest class (0.05-0.12 ºBrix.pH-2), corresponding to the accessions with not so desirable a flavor, while the largest portion (30 percent) of the accessions of the "cherry" type were clustered in the next class above (0.13-0.20 ºBrix.pH-2). The possibility of concomitantly obtaining genetic gains for flavor, weight, length and mesocarp thickness of the fruits was demonstrated.

Optimization of worm-bed leachate for culturing of tomato (Lycopersicon esculentum Mill) inoculated with Glomus fasciculatum and Pseudomonas fluorescens

A response surface technique was used to analyze the effect of Glomus fasciculatum, Pseudomonas fluorescens and worm-bed leachate (WBL) on growth, yield and characteristics of tomato (Lycopersicon esculentum Mill). The treatments combined inoculation with or without P. fluorescensor G. fasciculatum and the application of WBL at 20% (v/v) each day or every three days. Plant height, number of leaves and yield of tomato fruits was not affected by the factors studied. However, plants with foliar application of WBL each day developed wider stems than those with an application every three days. The pH of the fruits was lower when WBL was applied every three days compared to a daily application. The soluble solids content of the fruits was higher when WBL was applied daily compared to those sprayed every three days. Plant development was not affected by addition of P. fluorescens, G. fasciculatum or WBL, but WBL changed fruit characteristics.

Evolução de indicadores do ponto de colheita em manga 'Tommy Atkins' durante o crescimento e a maturação, nas condições do vale do São Francisco, Brasil / Evolution of harvest time indicators on 'Tommy Atkins' mango fruit during growth and maturation at São Francisco River Valley conditions, Brazil

Objetivou-se, neste trabalho, caracterizar a evolução dos principais indicadores do ponto de colheita sugeridos para a manga (Mangifera indica L.), durante o crescimento e a maturação de frutos da cultivar Tommy Atkins, nas condições do Vale do São Francisco. Por ocasião da frutificação, foram selecionadas quarenta e oito plantas, distribuídas uniformemente em quatro fileiras de plantio de um pomar comercial. Nessas plantas, foram marcados seiscentos frutos, no estádio de desenvolvimento denominado "ovo" (40 mm de diâmetro), o que foi verificado aos 52 dias após a frutificação (daf). Periodicamente, até o completo amadurecimento na planta, foram coletadas amostras desses frutos, correspondentes à idade, aos 52, 64, 72, 83, 92, 99, 106, 113, 120, 125, 128, 133 e 139 daf. O delineamento experimental foi inteiramente casualizado, com 13 tratamentos (idade dos frutos) e quatro repetições constituídas por dez frutos. As mudanças ocorridas na coloração a partir de 99 daf e na firmeza da polpa foram os indicadores que melhor delimitaram o início da maturação das mangas, devendo ser acompanhados por meio de amostragem da área. As mudanças na acidez titulável e nos teores de sólidos solúveis (SS) e de carotenóides totais da polpa também foram indicativas da evolução da maturação. A polpa da manga madura apresentou o máximo teor de SS e teores de ácido ascórbico e de carotenóides totais inferiores aos dos frutos no início da maturação.

The aim of this study was to characterize the evolution of the main harvest time indicators suggested to mango fruit (Mangifera indica L.), during growth and maturation, at the São Francisco River Valley conditions. At the fruit set stage, forty-eight plants uniformly distributed on four rows were selected from a commercial orchard. From these plants, six hundred fruits were selected at the development stage known as "egg" (40 mm of diameter), which were verified at 52 days after fruit set (DAFS). Periodically, until the complete ripening on the plant, fruit samples were collected, corresponding to their age, at 52, 64, 72, 83, 92, 99, 106, 113, 120, 125, 128, 133, and 139 DAFS. The experimental design was completely randomized, with 13 treatments (age of fruits) and four replications constituted by ten fruits. Changes on the pulp color from 99 DAFS on and on firmness were the indicators which offered the best characterization of the beginning of maturation on mango fruits and they should be accompanied by fruit sampling on the field. Changes on the titratable acidity and on the contents of soluble solids (SS) and total pulp carotenoids were also indicative of the maturity evolution. The pulp of ripe mango fruit showed maximum SS content and ascorbic acid and total carotenoids contents lower than those of fruits at the beginning of maturation.