Uso de indicadores bioquímicos na qualidade fisiológica de sementes florestais

The scientific research in seed technology is based on techniques that aim the reduction of costs and time, standardization, improvement and establishment of analytical methods while maintaining a high level of reliability of the results. This study sought to elucidate the reliability of electrical conductivity and pH of the exudate compared to the classic germination test, which was developed in two separate studies, however interrelated with each other, as to their final goals. The experimental material of this study consisted of seeds of the species Aspidosperma parvifolium (guatambu), Aspidosperma polyneuron (peroba-rosa), Cabralea canjerana (canjerana), Cariniana legalis (jequitibá), Gallesia integrifolia (pau-d'alho), Handroanthus chrysotrichus (ipê-amarelo), Lonchocarpus campestris (rabo-de-bugio) and Pterogyne nitens (amendoim-do-campo). The physiological quality of the studied seed species was evaluated through the electrical conductivity and pH test of the exudate by mass and individual methods being compared and correlated with the results obtained in the germination test. In addition to the tested methods, imbibition periods of the seeds were evaluated for conductivity and pH, which corresponded to 2, 4, 6, 8, 24 and 48 hours. The electrical conductivity test was efficient in both of the used methods to evaluate the physiological quality of the studied seed species when compared to the standard germination test. The pH test of the exudate applied by the individual method was more efficient and thorough to evaluate the physiological quality of the studied seed species, than the mass method. For the species Gallesia integrifolia, Cariniana legalis and Lonchocarpus campestris the pH tests of the exudate tests were not efficient due to poor or absent correlation between germination and pH.

Desenvolvimento e caracterização do queijo Santo Giorno, típico do sudoeste do Paraná, produzido com leite cru e fermento endógeno

Two cheese formulations made from raw milk and endogenous yeasts with 30, 60 and 180 days of maturation in two dairy Paraná Southwest were studied to evaluate their quality through physical, physical-chemical, microbiological and sensorial characteristics, as one of the stages of development of a typical regional cheese. The production was accompanied from designing the flowchart processing, where the samples were collected to perform the analysis of proteins, lipids, moisture, ash, carbohydrates, total solids, fat in dry matter, calories; water activity, instrumental texture (hardness, adhesiveness, springiness, cohesiveness, resiliency and chewiness), instrumental color (CIE Lab); microbiological quality was assessed searching for total and thermotolerant coliforms, coagulase positive staphylococci and Salmonella spp.; the acceptance related to sensory characteristics of color, appearance, flavor, texture, taste and purchase intent was evaluated through the structured hedonic scale. This research contributed information relevant to the production process, such as the realization of the viability in freeze-drying lactic acid bacteria yeast isolated from milk in the Southwestern Mesoregion of Parana and the results of the analysis of the cheese showed similarity between formulations, regarding the physical, physical-chemical characterization, moreover good microbiological quality, where the differences between samples of dairy products were not perceived by sensory panelists. Adjustments in standardization related to technological quality control is an extremely important factor for the success of dairy companies and small producers involved in the project and that they have the option of producing the Santo Giorno, a fine cheese, with the great advantage of adding features of region, with high standard of sanitary conditions and with great consumer acceptance of indicative.