Host-parasite interaction between crustaceans of six fish species from the Brazilian Amazon.

Host-parasite interactions between crustaceans and six fish species (Psectrogaster falcata, Ageneiosus ucayalensis, Acestrorhynchus falcirostris, Hemiodus unimaculatus, Serrasalmus gibbus and Geophagus proximus) from a reservoir in eastern Amazon, northern Brazil, were investigated. Eight hundred and seventy-eight parasites belonging to three crustacean species, Excorallana berbicensis, Argulus chicomendesi and Ergasilus turucuyus, which parasitized the hosts? mouth, gills and tegument, were collected from 295 fish and examined. High infestation levels were caused by E. berbicensis on the body surface of the hosts. Excorallana berbicensis showed aggregate dispersion, except in S. gibbus, while E. turucuyus showed random dispersion in A. falcirostris. The host?s sex did not influence infestation by E. berbicensis, and high parasitism failed to affect the body conditions of the fish. In the case of some hosts, rainfall rates, temperature, dissolved oxygen levels and water pH affected the prevalence and abundance of E. berbicensis, the dominant parasite species. Results revealed that the environment and life-style of the hosts were determining factors in infestations by parasites. Current assay is the first report on E. berbicensis for the six hosts, as well as on A. chicomendesi for G. proximus and P. falcata.

Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil.

Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x> 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellowand red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed andsubmitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity , body and flavor, which made up the final score. The scores were examined by ANOVA and means werecompared by the Tukey test (p < 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the cof fees from both slope exposures when these factors were analyzed separately . However , at higher altitudes, Y ellow Catuaí produces coffees with better sensory quality . Similarly , coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute tothe final quality of the beverage produced in the region of Matas de Minas.