Single and multi-trait genomic prediction for agronomic traits in Euterpe edulis.

Popularly known as juçaizeiro, Euterpe edulis has been gaining prominence in the fruit growing sector and has demanded the development of superior genetic materials. Since it is a native species and still little studied, the application of more sophisticated techniques can result in higher gains with less time. Until now, there are no studies that apply genomic prediction for this crop, especially in multi-trait analysis. In this sense, this study aimed to apply new methods and breeding techniques for the juçaizeiro, to optimize this breeding program through the application of genomic prediction. This data consisted of 275 juçaizeiro genotypes from a population of Rio Novo do Sul-ES, Brazil. The genomic prediction was performed using the multi-trait (G-BLUP MT) and single-trait (G-BLUP ST) models and the selection of superior genotypes was based on a selection index. Similar results for predictive ability were observed for both models. However, the G-BLUP ST model provided greater selection gains when compared to the G-BLUP MT. For this reason, the genomic estimated breeding values (GEBVs) from the G-BLUP ST, were used to select the six superior genotypes (UFES.A.RN.390, UFES.A.RN.386, UFES.A.RN.080, UFES.A.RN.383, UFES.S.RN.098, and UFES.S.RN.093). This was intended to provide superior genetic materials for the development of seedlings and implantation of productive orchards, which will meet the demands of the productive, industrial and consumer market.

Physical-chemical characterization of powder soursop obtained by foam-mat drying / Caracterização físico-química de pó de graviola obtido por secagem em leito de espuma

The development and improvement of fruit processing technologies in powder form is a alternative to add value to the product and increase the income of the producers, being required the knowledge of physicalchemical properties of the product. The aim of this study was to determine the physical-chemical properties of soursop powder obtained by foam-mat drying. To the foam formation, albumin was added to the pulp at concentration of 7.43% in mass and subjected in mixer for 15 min; then, it was spread onto trays forming a thin layer about 5.0 mm thick, and the drying conditions were: 40, 50, 60, 70 and 80 °C, 5.6 m s-1 and 60%. Moisture content, water activity, titratable total acidity and hydrogenic potential of soursop powder indicate good stability of the product obtained by foam-mat drying, without the need of addition of preservatives for its conservation. Reducing sugars increased with increasing drying temperature due to the concentration of the compounds caused by moisture content reduction. In addition, the color was the physical-chemical property that presented greater sensitivity to drying, mainly by darkening index. Temperatures lower than 60 °C indicate higher preservation of initial characteristics for soursop powder. Besides that, bulk density, true density, porosity and repose angle increased subtly with drying temperature.

O desenvolvimento e aperfeiçoamento de tecnologias de processamentos de frutos na forma de pó é uma alternativa para agregar valor ao produto e aumentar a renda dos produtores, sendo necessário para isso o conhecimento das propriedades físico-químicas do produto. Assim objetivou-se determinar as propriedades físicoquímicas do pó de graviola obtido pelo método de secagem em leito de espuma. Para a formação da espuma foi adicionada, à polpa, albumina, na concentração de 7,43% em massa e submetida à agitação em batedeira doméstica, durante 15 min; em seguida, esta foi espalhada sobre bandejas formando uma camada fina de cerca de 5,0 mm de espessura cujas condições de secagem foram: de 40, 50, 60, 70 e 80 °C, 5,6 m s-1 e 60%. O teor de água, atividade de água, acidez total titulável e o potencial hidrogeniônico do pó de graviola indicam boa estabilidade do produto obtido pelo método de secagem em leito de espuma, não necessitando portanto, da adição de conservantes para sua conservação. Os açúcares aumentaram com o incremento da temperatura de secagem devido a concentração dos compostos provocada pela redução do teor de água. Adicionalmente, a cor foi a propriedade físico-química que apresentou maior sensibilidade à secagem, principalmente pelo índice de escurecimento. Temperaturas menores que 60 °C indicam maior preservação das características iniciais para o pó de graviola. Além disso, a massa específica aparente e unitária, a porosidade e o ângulo de repouso aumentaram sutilmente com a temperatura de secagem.