QUALITY EVALUATION OF 'SUNBURST' CHERRIES HARVESTED AT DIFFERENT RIPENESS STAGES .

The sweet cherry ‘Sunburst’ is highly appreciated by consumers due to its organoleptic traits. Regional producers tend to harvest cherries sooner in order to increase their profits. With the aim of understanding the consequences of this we have tested the effect of different ripeness stages at the moment of harvesting on fruit quality. Quality parameters tested included external colour (L*, a*, b*), fruit texture, total soluble solids (TSS), and titratable acidity (TA). To evaluate nutritional quality total antioxidant activity was measured too. Once again, and in agreement with results obtained in previous studies, we conclude that there is no advantage in picking less ripe cherries.

EFFECT OF DIFFERENT STORAGE CONDITIONS ON NUTRITIONAL AND QUALITY PARAMETERS OF 'SWEETHEART' CHERRY.

Abstract The sweet cherry ‘Sweetheart’, although having a short shelf life, is highly appreciated by consumers due to its organoleptic characteristics. Different storage methods were tested to study the maintenance of quality during a period of 27 days: 1) cold (air at 1°C and 95% relative humidity) (CC), 2) cold and polypropylene film bags (1°C and 95% relative humidity) (MA) and 3) cold and controlled atmosphere (1°C, 95% RH, 10% CO2 and 8% O2) (CA). Quality parameters tested included external colour (L*, a*, b*), total soluble solids (TSS), and titratable acidity (TA). To evaluate nutritional quality anthocyanins, total antioxidant activity, and total phenolics were measured. Results allow us to say that phenolic compounds were relatively stable and similar during storage in CC and MA. Cherries stored under CA conditions presented lowest concentrations of phenolic compounds. Phenolic compounds, total anthocyanins and antioxidant activity were inversely correlated with values of colour coordinates. Considering all the evaluations done during this work it is unquestionable that fruits stored in controlled atmosphere conditions had significantly different quality.

avaliação da textura de uvas de diferentes variedades

O objectivo deste trabalho foi avaliar as propriedades reológicas de diferentes variedades de uvas para vinificar. Foram estudadas as variedades brancas Siria, Antão Vaz, Perrum, Rabo de Ovelha e Arinto e as variedades tintas Trincadeira, Aragonez, Tinta Caiada, Moreto e Castelão. Para se avaliar da existência ou não de diferenças entre as variedades, foram efectuados testes em 200 bagos de cada variedade, nomeadamente a compressão do bago inteiro e a resistência da pelicula (pericarpo) e da polpa (mesocarpo) à penetração. Um segundo objectivo deste trabalho foi seleccionar os métodos e parâmetros que melhor caracterizam as variedades reologicamente, por forma a reduzir o tempo de análise e simplificar a metodologia de análise. Foram encontradas diferenças significativas entre as variedades para todos os parâmetros reológicos estudados. Os valores elevados de firmeza (F) obtidos pela máxima força durante a compressão do bago inteiro, pela máxima força durante o teste de penetração da película, e pela força a 3 mm de deformação da polpa, demostraram serem bons indicadores para serem usados em trabalhos futuros.

Evaluation of different postharvest conditions to preserve the amount of bioactive compounds, physicochemical quality parameters and sensory attributes of ‘Sweetheart’ cherries.

Sweet cherries (Prunus avium L.) ‘Sweetheart’ were harvested at different production regions from Portugal (Cova da Beira and Portalegre) and Spain (Valle de Jerte). Cherries were harvested at their commercial maturation according to the empirical knowledge of external color corresponding to good quality. Fruits were stored and evaluated in order to study their quality on the harvest day and during a period of 21 days, at cold storage (1 ºC, 95% RH). The sweet cherry ‘Sweetheart’ is a well-known variety and a highly appreciated one but fruits present a short shelf life. On the other hand the effect of different “terroir” on cherry characteristics should be known and clarified. Fruits from day 0, considered without storage, were kept at 20ºC and analyzed. Every weak, 3 replicas were randomly picked up and 10 fruits from each one were submitted to several analyses after fruit temperature stabilized at 20ºC. Several quality parameters were evaluated: external colour (L*, a*, b*), texture, soluble solids content (SSC), titratable acidity (TA) and the ratio between soluble solid contents (SSC) and tritratable acidity (TA). Fruits from different orchards and locations were significantly different according to these parameters. Fruits from Cova da Beira were less firm comparing with other two regions, Valle de Jerte and Portalegre, which may indicate a higher maturation rate at harvest in those fruits. This is in accordance with SSC/titratable acidity rate suggesting a late harvest in Cova da Beira comparing with other two orchards, however fruits from Cova da Beira exhibit a poor color at harvest. These results clearly showed a lower correlation between SSC and firmness considering fruits origin.

Quality of cherry ‘Sweetheart’ from different regions of Portugal and Spain (Cova da Beira, Portalegre and Valle del Jerte).

Sweet cherries (Prunus avium L.) ‘Sweetheart’ were harvested at different production regions from Portugal (Cova da Beira and Portalegre) and Spain (Valle de Jerte). Cherries were harvested at their commercial maturation according to the empirical knowledge of external color corresponding to good quality. Fruits were stored and evaluated in order to study their quality on the harvest day and during a period of 21 days, at cold storage (1 ºC, 95% RH). The sweet cherry ‘Sweetheart’ is a well known variety and a highly appreciated one but fruits present a short shelf life. On the other hand the effect of different “terroir” on cherry characteristics should be known and clarified. Fruits from day 0, considered without storage, were kept at 20ºC and analyzed. Every weak, 3 replicas were randomly picked up and 10 fruits from each one were submitted to several analyses after fruit temperature stabilized at 20ºC. Several quality parameters were evaluated: external color (L*, a*, b*), texture, soluble solids content (SSC), titratable acidity (TA) and the ratio between soluble solid contents (SSC) and tritratable acidity (TA). Fruits from different orchards and locations were significantly different according to these parameters. Fruits from Cova da Beira were less firm comparing with other two regions, Valle de Jerte and Portalegre, which may indicate a higher maturation rate at harvest in those fruits. This is in accordance with SSC/titratable acidity rate suggesting a late harvest in Cova da Beira comparing with other two orchards, however fruits from Cova da Beira exhibit a poor color at harvest. These results clearly showed a lower correlation between SSC and firmness considering fruits origin.

QUALITY OF 'SWEETHEART' CHERRY UNDER DIFFERENT STORAGE CONDITIONS

Abstract: In Portalegre, Portugal, sweet cherry production is very important to the region’s economic sustainability. The sweet cherry ‘Sweetheart’ has exhibited short shelf life in spite of being highly appreciated by consumers due to its organoleptic characteristics. In this trial, we evaluated fruit quality of ‘Sweetheart’ stored under different storage conditions: 1) cold conditions (1ºC and high humidity 95%), 2) cold conditions and polypropylene film bags (MA), and 3) controlled atmosphere (CA) (1°C, 95% humidity, 10% CO2 and 8% O2). Fruit physical and chemical parameters were evaluated after 0, 6, 13, 20 and 27 days of cold storage. Quality parameters tested included weight loss, external colour (L* a* b*), visual assessment of the epidermis, epidermis and mesocarp penetration test, soluble solids content (SSC), and titratable acidity (TA). We also performed sensory analyses. The results for textural properties, colour coordinates and sensory analysis suggest that ‘Sweetheart’ fruit can be stored under cold conditions, 1°C, 95% humidity, for up to 21 days without significant loss of quality. Controlled atmosphere maintained tissue turgidity during storage; however, this was not noticed by the panelists, who consistently classified fruits stored under CA conditions with lower overall ratings than fruits under cold conditions with or without film bags.

Mastites ovinas: Epidemiologia, factores de virulência e antigénios imunorrelevantes de agentes etiológicos

O presente trabalho teve como objectivo o estudo da prevalência de mastites ovinas em explorações do Alentejo e a identificação dos agentes etiológicos, seus factores de virulência e epitopos imunorrelevantes. A prevalência de mastite clínica e subclínica foi 1,7% e 32,2%, respectivamente. O agente etiológico mais prevalente foi Staphylococcus epidermidis (N=115), tendo sido também identificados Staphylococcus aureus (N=27) e Streptococcus agalactiae (N=17). A pesquisa de factores de virulência permitiu identificar os padrões de susceptibilidade (N=404) e as Concentrações Inibitórias Mínimas de princípios activos (N=130). De 109 isolados de Staphylococcus epidermidis; oito revelaram capacidade para produzir biofilme in vitro. Os isolados estudados aderiam e eram internalizados por células epiteliais mamárias (N=12). A pesquisa de cinco superantigénios resultou negativa (N=27). Foram estudados os perfis proteicos de Staphylococcus epidermidis, tendo sido identificados os epitopos imunorrelevantes, reconhecidos por imunoglobulinas séricas e mamárias. Verificou-se uma resposta imunológica local específica nos animais infectados./SUMMARY - OVINE MASTITIS: EPIDEMIOLOGY, VIRULENCE FACTORS AND IMMUNORELEVANT ANTIGENES OF AETIOLOGICAL MICRORGANISMS The present work aimed at investigating the prevaleance of ovine mastitis in farms from Aletenjo and the identification of causative microrganisms, their virulence factors and immunorelevant epitopes. The preva lence of clinical and subclinical mastitis was 1.7% and 32.2%,respect ively. The most preva lent aet iologica l agent was Staphylococcus epidermidis (N=115); Staphylococcus aureus (N=27) and Streptococcus agalactiae (N=17) were also identified. The investigation of virulence factors allowed the identification of susceptibility patterns (N=404) and drug Minimal Inhibitory Concentrations (N=130). From 109 Staphylococcus epidermidis isolates; eight showed the ability to produce biofilm in vitro. The isolates studied adhered and were internalised by mammary epithelial cells (N=12). None of the five superantigens studied was detected (N=27). The protein profile of Staphylococcus epidermidis was determined, and the immunorelevant epitopes, recognised by blood and milk immunoglobulins, were identified. It was possible to detect a specific local immune response in infected animals.

Comportamento pós-colheita da ameixa 'Raínha Cláudia Verde' Prunus domestica L. : efeitos do cálcio na maturação

`Rainha Cláudia Verde' é uma antiga variedade da ameixeira europeia Prunus domestica L. que se encontra bem adaptada a uma zona restrita do Alto Alentejo. Esta variedade é utilizada para o consumo em fresco e na doçaria regional, onde se emprega na confecção das famosas 'Ameixas D'Elvas'. A confitagem é a técnica utilizada na confecção deste produto com denomicação de origem protegida, e que faz parte de um saber tradicional muito divulgado na região. As informações que resultam de evidências práticas mostram que nem todos os frutos reagem da mesma forma à fase da cozedura. Existem zonas específicas que produzem frutos que não se adequara processo da confitagem, apresentando uma textura imprópria após a cozedura. Recentemente, e com o aumento das áreas produtoras, verificou-se que os frutos destas regiões específicas para além de inadequados para a cozedura, também apresentavam uma menor capacidade de conservação em fresco. Assim durante a conservação estes frutos, quando comparados com os das outras regiões, apresentavam uma perda de firmeza mais rápida tornando-se mais difíceis de comercializar. Entre os factores culturais que contribuem para a qualidade pós-colheita dos frutos, o teor de cálcio presente no solo e nos frutos apresenta-se corno um dos mais importantes. O cálcio é um dos nutrientes que mais frequentemente é associado à manutenção da estrutura das paredes celulares das plantas, estando envolvido directamente na redução das perdas de textura dos frutos. Tendo em consideração os aspectos anteriormente referidos, foi delineado um trabalho que teve início com a selecção de dois pomares geograficamente distantes, e que tradicionalmente produziam frutos com diferentes comportamentos quer durante a conservação quer durante a confitagem. Associada ao conhecimento empírico, a prévia indicação de que estes pomares apresentavam concentrações cle cálcio foliar significativamente diferentes, contribuiu também para a sua selecção. O objectivo geral desta tese foi o de investigar o comportamento pós-colheita da `Rainha Cláudia Verde' particularmente a influência do cálcio na textura dos frutos. Definiram-se os seguintes objectivos específicos: (1) determinar a influência do porta-enxerto e do solo na concentração de cálcio dos frutos e as respectivas consequências, no seu comportamento pós-colheita; (2) seleccionar um método que permitisse avaliar a produção de etileno dos frutos e consequentemente a atribuição da designação de fruto climatérico ou não climatérico a esta variedade; (3) avaliar os e Feitos durante a conservação, de diferentes níveis de cálcio nos frutos; (4) quantificar nos frutos os níveis de cálcio da parede celular e avaliar a sua influência na firmeza dos frutos; (5) seleccionar as melhores temperaturas de conservação para os frutos desta variedade. Os resultados apresentados nesta tese indicam que a variedade 'Rainha Cláudia Verde' é uma variedade de frutos climatéricos que apresentam uma acentuada perda de textura após a colheita. Durante a conservação frigorífica os frutos apresentaram comportamentos diferentes, de acordo com a sua origem. Os frutos com origem no pomar que tradicionalmente não produz frutos aptos a serem confitados, apresentam simultaneamente uma mais rápida perda de firmeza quando comparados com os frutos dos outros pomares. Sendo que o menor teor de cálcio nos frutos leva a que a diminuição da firmeza da polpa ocorra mais rapidamente. No entanto à colheita não se observaram diferenças significativas da firmeza da polpa dos frutos. Esta informação parece indicar que outros factores, além do nível de cálcio dos frutos, poderão estar implicados na firmeza revelada à colheita. Por outro lado os frutos com epiderme revelaram diferenças de firmeza nos testes efectuados à colheita. O efeito da epiderme na firmeza dos frutos à colheita parece indicar que outros factores tais como o estado de hidratação dos frutos poderão contribuir para o aumento desta característica dos frutos. Apesar do teor de cálcio dos frutos melhorar o seu comportamento durante a conservação, a sua influência na emissão de etileno não foi evidente. O aumento do teor de cálcio nos frutos pode conseguir-se através de uma selecção adequada do porta-enxerto. Os porta-enxertos estudados induziram quantidades diferentes de cálcio nos frutos, aparentemente contribuindo o vigor do porta-enxerto para um efeito de diluição do cálcio na árvore. O estudo da influência do solo no teor do cálcio dos frutos revelou que os frutos com menor capacidade de conservação provinham de solos com maiores teores de cálcio, e que na sua constituição apresentavam uma menor concentração de cálcio na polpa. Apresenta-se ainda a hipótese de que o excesso de potássio presente nestes solos possa ter contribuído para um menor teor de cálcio nos frutos. De facto os frutos com uma razão Ca/K superior apresentaram também uma firmeza superior./ ABSTRACT - `Raínha Claudia Verde' is an old variety of Prunus domestica which is well adapted to a restrict zone of Alto Alentejo in the south region of Portugal. This variety is much appreciated either as a fresh fruit or as a sweet candy. The candying process is a widespread technique in this region with much empirical knowledge. There are practical evidences which indicate that fruits origin may influence the boiling process. Some fruits produced in specific areas in this region had an inadequate behaviour during boiling, becoming to soft and improper to use in canding. More recently it has been also observed that these specific areas produced fruits with a poor postharvest behaviour. During storage these fruits loose texture very quickly and became improper to commercialize. Many pre and postharvest factors may contribute to differences in fruit quality. calcium is one of most important nutrients which have a major effect on cell wall structure and membrane integrity. Studies on the role of calcium in fruits indicate its involvement in delaying changes associated with softening. Two orchards were selected because of their history of producing fruits with different characteristics either as a fresh or as a processed fruit, and because induced different calcium levels in the leaves. The main focus of this research work was to study the influence of the production region in fruit postharvest behaviour, specially the influence of calcium in fruit texture. The aims were: (1) to compare the rootstock and the soil influence on calcium fruit content, (2) to select a method- to measure the production of ethylene in fruits of 'Raínha Claudia Verde' (3) to evaluate the effects of different calcium fruit content in the postharvest behaviour of fruits (4) to evaluate the cell wall calcium content and its influence in fruit firmness, (5) and to select the best cold storage temperatures to this variety. It was found that 'Raínha Claudia Verde' is a climacteric variety and the studies on fruit firmness revealed a significant loss of fruit texture during ripening on or off the tree. During storage, fruits had a different behaviour depending on fruits origin. Usually fruits, which traditionally do not resist to boiling process, also exhibited an early softening, when compared to other fruits produced in adequate regions. The excessive fruit softening after harvest occurred in fruits with lower calcium content. However, at harvest, fruits from both orchards exhibited a similar firmness which may indicate that other factors besides calcium should be implicated in fruit firmness at harvest. In spite of a better postharvest behaviour of fruits with higher calcium content, it was not evident the calcium influence in the climacteric rise. The increase of calcium fruit content can be achieved with a proper rootstock selection. The rootstocks investigated in this study, induced different calcium fruit content, apparently vigorous rootstocks contributed to the dilution of calcium fruit level. The soil with higher calcium content induced a lower calcium fruit content, which may be due to the excess of potassium in this soil; in fact fruits with higher Ca/K ratio reached higher firmness values. It is also proposed a method to evaluate the calcium content in the fruit independently of fruit mass. The calcium fruit content is usually expressed as a percentage of dry mass, however during the course of fruit development there are a huge increment of fruit weight because of water and sugar mobilization into the fruit. Most of the total calcium in the plants is associated with the cell wall which means that calcium fruit content expressed as a percentage of cell wall fraction is a much more reliable method. Orchards with an excess of potassium in the soil produced fruits with a significant lower calcium fruit content. However it was not possible to prove the gradually firmness decrease during the harvest period as a consequence of calcium fruit loss. In fact, it was not evident a gradual decrease of calcium fruit content during the harvest dates thus it was impossible to find at harvest, a good correlation between fruit firmness and calcium fruit content. The analysis of cell wall polysaccharides evaluated during ripening in the tree showed a slight increase of more branched polysaccharides as ripening went. The small changes in pectic polysaccharides during the harvest season are in accordance with the small decrease in tissue firmness during this period. In this variety the usual storage period is about of 3-4weeks with a temperature of 1-2°C and 90% of relative humidity. However upon rewarming fruits held at 7°C, during 14 days, produced more ethylene at 20°C and exhibited also a higher firmness than fruits held at PC. The reduction of ethylene production and fruit firmness upon rewarming, after fruits being held at lower temperatures, may suggest some chilling injury in this variety.

Consumers sensory evaluation of melon sweetness and quality

CONSUMERS SENSORY EVALUATION OF MELON SWEETNESS AND QUALITY Agulheiro Santos, A.C, Rato, A.E., Laranjo, M. and Gonçalves, C. Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Polo da Mitra, Ap.94, 7002-554 Évora, Portugal. ABSTRACT The sensory quality of fruits is made of a range of attributes like sweetness, acidity, aroma, firmness, color. Taste perception and perception threshold of these attributes are variable according to the psychological and cultural development of individuals. To better understand the quality evaluation of melon by consumers, consumers were invited to taste melon samples, in supermarkets in Évora (South region), Lisbon (Central region) and Vila Nova de Gaia (North region). The present work explored the importance given by consumers to sweetness in order to classify the overall quality of melon. Furthermore, the relationship of the chemical evaluation of Total Soluble Solids (TSS) with sweetness of melon was studied. Fruits from the variety Melão branco picked randomly from those that were exposed for sale in supermarkets were used for analysis. Fruits were chinned along the equatorial zone and only the central part of the fruit, opposite to the part that leaned on the soil, was used to obtain homogeneous samples. Consumers were invited to taste four small pieces of each fruit, previously referenced with a code number, and answer a questionnaire with two questions related to sweetness and overall quality. Each question had five possible levels, identified from “Nothing sweet”, to “Extremely sweet”, in one case, and from “Poor” to “Excellent” in the other. Simultaneously, the values of TSS (measured in ºBrix) for each melon used in the study were evaluated by refractometry. This sensory analysis allowed us to point out the following findings: first of all, there is good agreement between the results obtained to classify “Sweetness” and “Overall Quality” (Cohen’s Kappa=53.1%, p<0.001), which means, for example, that fruits with excellent quality are in general extremely sweet. Moreover, fruits with less than 9.6 °Brix are considered of poor quality and nothing sweet, whereas fruits with values between 10 °Brix and 12 °Brix are considered good in terms of overall quality. It seems that the thresholds for the stimulus/intensity of sweetness lied between 10 °Brix to 14 °Brix for this melon variety. Acknowledgments This work was support by national funds through Fundação para a Ciência e a Tecnologia (FCT) under the Strategic Project Pest-OE/AGR/UI0115/2014 and co-funded by FEDER funds through the COMPETE Program.

Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region.

Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region. A.C. Agulheiro-Santos1, F. Vieira1, D. Gonzalez2, M. Lozano2, V. Palma1, A.E. Rato1 1Universidade de Évora. Instituto de Ciências Agrárias e Ambientais Mediterrânica (ICAAM). 7000 Évora, Portugal. 2Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). Ctra. San Vicente. Finca Santa Engracia. 06071 Badajoz, Spain. Worldwide the consumption of fruit and vegetables is increasing due to the dietary guidelines recommended by nutritionist. Because of their high content on phenols, vitamins, mineral and antioxidants, berry fruits are consumed not only in fresh forms but also as processed and derivative products such as juices, yogurts, jellies and dried fruits. As a high consumed red fruit, sweet cherry has been the focus on some studies, mainly regarding bioactive compounds content. “Sweetheart” cherries from São Julião region (Alentejo, Portugal) from two different production campaigns were kept in different storage conditions in order to evaluate both the environmental and storage effect on some physical-chemical properties and phenolics. Cold conditions - Cold (1 ºC, 95% RH) and modified atmosphere - MA (1 ºC, 95% RH with micro-perforated bags of Pplus®, Sidlaw Packaging, Bristol, UK) were tested. In order to establish the appropriate storage conditions, individual phenolic acids and physical-chemical properties were analysed during two consecutive years. Results show a general decrease on phenolic compounds content between cherries from both years. It is also observed that MA conditions do not affect significantly both phenolics and physical-chemical parameters when compared with Cold conditions. Additionally, it is observed similar behaviour on Cold and MA sweet cherries regarding its pH, total soluble solids content (TSS), titratable acidity (TA) and colour and individual phenols during storage time. Concluding, these results show, as expected, changes between cultivars which may be correlated with the environmental conditions on different years. Keywords: sweet cherry, postharvest, phenols, physical-chemical, storage conditions.

A experiência no NAE à luz da classificação internacional da funcionalidade, incapacidade e saúde - uma análise crítica

A Classificação Internacional da Funcionalidade, Incapacidade e Saúde é uma classificação que utiliza uma abordagem biopsicossocial para se compreender e explicar a incapacidade e a funcionalidade. A utilização desta nova abordagem poderá contribuir para se perceber quais os fatores que intervêm na promoção da participação e da realização de tarefas pelas pessoas com necessidades especiais. Este relatório tem como objetivo descrever e analisar críticamente o trabalho realizado no âmbito do apoio aos estudantes com necessidades educativas especiais na Universidade de Évora até 2008. A análise crítica é perspetivada à luz da CIF, procurando identificar os contextos académicos que se constituem como barreiras à participação e atividade destes estudantes, identificando também as estratégias que foram desenvolvidas para as ultrapassar. É ainda abordada a inclusão como única forma para se alcançar uma sociedade mais equitativa que promova o respeito da cidadania e da qualidade de vida de todos. A aposta na formação, como agente de mudança das forma de estar, pensar, sentir e agir e na procura incessante pelo desenvolvimento de uma universidade mais justa e mais humana, parece ser o caminho para alcançar o desiderato duma universidade inclusiva; ABSTRACT: The International Classification of Functioning, Disability and Health is a classification that uses a bio psychosocial approach to understand and explain disability and functioning. Using this new approach could help to understand the factors involved in promoting participation and perform tasks for people with special needs. This report aims to describe and crítically analyze the work done in support of students with special needs at the University of Évora until 2008. The review is taken using of CIF, trying to identify the academic contexts which constitute barriers to participation and activity of these students, also by identifying the strategies that have been developed to overcome them. It also discusses the inclusion as the only way to achieve a more equitable society that promotes respect of citizenship and quality of life for all. A focus on training as an agent of change in the form of being, thinking, feeling and acting and the relentless pursuit by the development of a university fairer and more humane, seems to be the way to achieve the desideratum of an inclusive university.

peouenosfrutos 17 pós-colheita Conservação de Morangos com utilização de Óleos Essenciais

Nos últimos anos, a cultura do morango tem vindo a assumir uma maior importância devido ao seu potencial de exportação e à elevada procura que se verifica, mas a sua curta vida útil dificulta a sua comercialização.

A influência dos factores humanos, ambientais e do pastoreio na ocorrência de geneta (Genetta genetta) no Sítio Monfurado

O presente estudo determina e analisa a importância relativa de diversos descritores ambientais, de pastoreio e de influência humana directa na distribuição da geneta (Genetta genetta L., 1758). O estudo decorreu em Monfurado, Sítio de Importância Comunitária, no Sul de Portugal. A área de estudo é predominantemente agrícola, maioritariamente ocupada por montado. A análise do padrão de distribuição deste carnívoro através de partição da variância e de ITMC (lnformation Theoretic Model Comparison) teve como objectivo orientar as prioridades na gestão das actividades humanas, compatíveis com a presença da espécie. Os resultados mostram que a distribuição da geneta é maioritariamente influenciada pelos descritores ambientais, apresentando uma relação positiva com densidade de montado com matos, conteúdo de matéria orgânica do solo e índice de Shannon de diversidade vertical da vegetação. A sua presença parece também ser promovida por níveis intermédios de pastoreio e fora das zonas de caça do regime cinegético especial. ABSTRACT; This study determines and analyses the relative importance of several environmental, livestock and human descriptors in the distribution of the common genet (Genetta genetta L., 1758). The study was conducted in Monfurado, a Site of Communitary lmportance, in South Portugal. The study area is Mediterranean farmland and is dominated by evergreen oak tree stands, named "montado". Modeling the distribution of this carnivore species was evaluated on the basis of ITMC (lnformation Theoretic Model Comparison) and variation partitioning techniques aiming to define human management activities compatible with the species conservation. The results show that the species distribution is mainly influenced by the environmental descriptors, and is positively related with montado and shrubs density, soil organic matter and Shannon's index of vertical vegetation diversity. Genet presence is favoured by intermediate levels of grazing and outside of game estates areas.

USE OF STARTER CULTURES TO IMPROVE PORTUGUESE TRADITIONAL SAUSAGES

In Mediterranean countries, such as Portugal, traditional dry-fermented sausages are highly appreciated. They are often still being manufactured in small processing units, according to traditional procedures. The aims of the present study were to evaluate the effect of different starter cultures and their optimal concentration, to reduce the microbial load in end-products, with the purpose to improve the sausages’ safety, without deteriorating sensory acceptability. pH, aw, colour, texture and microbiological profile were assessed. On the other hand, a sensory panel evaluated the products. Based on the first results, S. xylosus and L. sakei were chosen to be inoculated together with a yeast strain. In the mixed starter culture experiment, a food safety issue arose probably related to the higher aw value (0.91). The presence of Salmonella spp. detected in a few end-products sausages did not allow a full sensory evaluation in the mixed starter culture experiment. However, in the two preliminary experiments, the use of starter cultures did not depreciate the panellists’ overall appreciation and products acceptability.

Imagens das emoções na infância: Representações sociais da alegria e da tristeza entre crianças em idade pré-escolar

As crianças são muito sensíveis a qualquer mudança no meio familiar ou social. O modo como apreendem, vivenciam e exprimem emoções ou sentimentos, em interacção com o meio - pais, professores e colegas determina, em muito, o seu desenvolvimento, nomeadamente a nível cognitivo, emocional e social. Nesta investigação averiguámos as representações sociais dos sentimentos, em particular da alegria e da tristeza, entre crianças com 5 e 6 anos, de ambos os sexos, que frequentam Jardins de Infância em Lisboa. Enquadrámos teoricamente a investigação na teoria das Representações Sociais (e.g. Moscovici,1976). Os dados foram recolhidos através de desenhos e por associação livre de palavras, a questões colocadas individualmente às crianças, e tratados através de AFO. Os resultados revelaram bastante acerca dos sentimentos das crianças, o que também nos estimula a reflectir sobre o modo mais cuidado para actuar com elas, contribuindo para o seu bem-estar psíquico e social, e aprendizagem. ABSTRACT; Children are deeply sensitive to any change in the family or social environment. The way in which they perceive, experience, and express emotions or feelings when interacting with the environment - parents, teachers, and fellow students - largely determines their development namely on a cognitive, emotional and social level. This research examines the social representations of feelings, particularly of joy and sadness, among children aged 5 and 6 years old, of the both sexes, and attending Kindergartens in Lisbon. On a theoretical perspective, the empirical research is framed on the Social Representations theory (e.g., Moscovici,1976). The data was gathered using drawings and free association, from questions individually made to the children, and examined through FCA2. The results showed quite a lot about the feelings of the children, which also leads us to reflect on the most careful way to act with them, as to contribute to their psychic and social well being, as well as their learning