Interação genótipo-ambiente na densidade de gemas e comprimento de ramos de pessegueiro

The instability of environment between years in climates of subtropical regions difficult to obtain peach trees genotypes with wide adaptation and stable production, contributing to poor crop. The climate instability can affect development stages as flower bud and vegetative bud formation. The factors understanding that control the bud formation, presents elementary importance for effective solutions search to these problems. The objective this work is verify the temperature effect, relative humidity and rainfall on bud density and length shoot (Brindilas) and identify genotypes with more adaptability and stability for this character. Was used 12 peach trees genotypes growing in experimental orchard in the Technology Federal of Paraná State University, Campus Pato Branco with Cfa Köppen climate according to the classification. Data of rainfall, hourly temperature were collected by the weather station of Simepar. They were used three plants for genotype (rehearsal), identify five shoots per tree, in May of each year. Were carried analyzes of length shoot CR (cm), count number of flower bud (GF) and vegetative bud (GV). Also calculated the relationship between GF/GV and flower bud density and vegetative bud density. Evaluations were performer annual 2007-2014. With these data adaptability and stability analyzes were performed using Biplot methodology and correlations analyzes (Pearson) with climates variables. They used the weather data to calculate the sums of hours with temperatures below 20 °C, temperatures between 20-25 °C, temperature between 25-30 °C and temperature above 30 °C, considering the period of August 1fst of the previous period to February 28 of the following year. Pearson correlation coefficients were used for path analysis, GF and DGF as basic variables. For CR, GV and GF the highest average occurred in 2009/10 period. The genotypes ‘BRS Kampai’ and ‘BRS Libra’ highest CR. They are considered stable and adapted as the CR genotypes ‘Casc. 967’ and ‘BRS Kampai’. There was negative correlation between CR and GV for Σh <20 ° C, Σh> 30 °C and Σh with URA <50% and positive correlation between these variables and Σh 25-30 °C and Σh with URA> 70%. The evaluation of GV ‘Cons. 681’ and ‘Casc. 1055’ can be considered adapted and stable. The lowest average was presented by the genotype ‘Sta. Áurea’ though the genotype is also stable. In GF evaluation genotypes are considered adapted ‘BRS Bonão’, ‘Casc. 1055’, ‘Cons. 681’ with adaptability to all evaluated period. In path analysis was direct effect Σh 25-30 °C on flower bud density. In evaluating DGV and DGF and the variations are due to genetic effect. The most adapted and stable genotypes for DGV were ‘T. Beauty’, ‘T. Snow’, ‘Casc. 1055’ and ‘Cons. 681’. CR and GV variables are strongly affected by environment. GF is strongly affected by genetic conditions and moderately affected by environment. DGV and DGF are affected basically by genetic conditions.

Potencial antioxidante de extratos hidroalcoólicos de mirtilo, polpa de açaí e goji berry: efeito na estabilidade oxidativa e sensorial em queijo petit suisse

The consumer interest in healthy foods with high amounts of antioxidants is one of the important factors for reducing the risk of disease and it has encouraged researchers and industry to develop innovative and functional products and ingredients. To that end, the objective of this research was to study the bioactive compounds present in the acai pulp, blueberry and goji berry samples, as well as the phenolic compounds form of extraction using the response surface methodology (RSM), antioxidant and antimicrobial activity of it, identification and quantification of compounds by high-performance liquid chromatography (HPLC) and, at the end, the development of petit suisse cheeses added with freeze-dried extracts of the samples. A 2³ factorial design was used to analyze the solvent effect (ethanol and water), time (30 and 60 min) and temperature (30 °C and 60 °C) on the extraction and determination of total phenolic compounds (TPC) and antioxidant activity (AA). The variables time and temperature had a positive effect on the antioxidant activity (AA) in their highest levels with 60 min and 60 °C respectively. The ethanol solvent 80 % is more efficient in TPC extraction with AA in all arrays. The identification of phenolic compounds performed by HPLC revealed the presence of catechin, epicatechin, rutin, myricetin, chlorogenic acid, coumaric acid and ferulic acid. Regarding the AA the acai pulp showed higher activity in vitro when extracted by 60 °C for 60 min, but none of the three extracts analyzed under these conditions showed antibacterial activity against Staphylococcus aureus and Salmonella bongori in the concentrations tested (95.00 to 2.34 mg/mL. For petit suisse cheeses added with phenolic extract of the samples, the sample containing goji berry achieved greater sensory acceptance among judges (75.67%), second only to the commercial sample used for comparison with 91.56 % of acceptance. In relation to the storage time, the oxidation was evaluated by the level of thiobarbituric acid reactive substances and color analysis. Both analysis were satisfactory, making the extracts addition an alternative to preserve the product properties and give it a high content of bioactive and nutritive compounds.