Crescimento inicial e morfologia foliar em plantas de Enterolobium contortisiliquum (Vell.) Morong. E Erythrina velutina Mart. ex Benth, sob estresse hídrico

The Caatinga is the predominant vegetation type in semi-arid region of Brazil, where many inhabitants depend on hunting and gathering for survival, obtaining resources for: food and feed, folk medicine, timber production, etc. It‟s the dry ecosystem with highest population density in the world. The early stages of development are the most critical during the life cycle of a flowering plant and they‟re primordial to its establishment in environments exposed to water stress. Information about adjustments to the growth of the species, correlated with their studies of distribution in Seridó oriental potiguar, are an important ecological and economic standpoint, because they provide subsidies for the development of cultivation techniques, to programs of sustainable use and recovery of degraded areas. This thesis aimed to study the initial growth and foliar morphology in plants like Enterolobium contortisiliquum (Vell.) Morong. (tamboril) and Erythrina velutina Mart. ex Benth (mulungu), species of occurrence in the Caatinga, under water stress. After sowing and emergency, the seedlings were exposed to three water regimes: 450 (control), 225 (moderate stress) and 112.5 (severe stress) mm of water slide for 40 days. Seeding occurred in bags of 5 kg and after the establishment of seedlings thinning was carried out leaving a plantlet per bag. At the beginning the waterings occurred daily with distilled water, passing to be on alternate days after thinning. Twenty and forty days after the thinning seedlings collections were held to be done analysis of growth and biomass partition. When compared to the control group, the treatments with water stress showed reduction in the growth of the aerial part, growth of the greater root, number of leaves and leaflets, dry leaf area and total phytomass in both species, but in general, this effect was most marked for E. velutina. Regarding the partition of biomass, there were few changes throughout the experiment. Morphological changes in the leaves as a function of stress were not significant, however, there was a trend, in both species, to produce narrower leaves, that facilitate heat loss to the environment. It has not been possible to establish a positive relationship between inhibition of growth and distribution of species, whereas E. velutina is a species of most common occurrence in Seridó oriental potiguar. In this way, other aspects should be taken into account when studying the adaptation of species the dry environments, such as salinity, presence of heavy metals, wind speed, etc

Caracterização físico-química e química do fruto do juazeiro (Ziziphus joazeiro Mart) e avaliação da sua conservação por fermentação láctica

Considering the plant biodiversity in the Brazilian Northeast, whose components can be inserted into sustainable production systems, the jujube (Ziziphus joazeiro Mart.) emerges as to recovery of its fruit. The present study has as objective to characterize the fruit of the jujube under the physical, physicochemical and chemical approach and assess its conservation by spontaneous lactic fermentation under the influence of chloride, sodium, calcium and potassium. According to the legislation, vegetable acidified by fermentation that is subjected to lactic acid fermentation in order to achieve a final product pH less than or equal to 4.5. The results of the physical, chemical and physico-chemistry of ripe fruit jujube showed the potential of this species for agro-processing. The yield of edible portion (91.83%), soluble solids content (18,98º Brix), titratable acidity (0.14% citric acid), pH (5.30) and its composition, divided in moisture (79.01%), protein (2.01%), lipids (0.52%), carbohydrate (17.59%), fiber, ash (0.76%) and its minerals were consistent with the characteristic profile fruits, thus favoring the development of spontaneous lactic fermentation. The minimum pH and titratable acidity observed maximum in the fermentation process under the influence of mixtures of salts (NaCl and KCl NaCl2) values ranged from 3.4 to 3.7 and from 0.54 to 0.95 (% lactic acid), respectively. The profile of the lactic fermentation of fruit of jujube in brine, fermented microbiological quality and the result of analysis of primary sensory prepared preserved, the application of endorsed by the consumer sensory evaluation, more particularly, derived from fermented fruit preserved in the presence of chloride sodium, in accordance with the traditional techniques of lactic fermentation of vegetables. The results of sensory evaluation conducted with 100 consumers (tasters) revealed an acceptance rate equal to 78% of the preserve. Despite restrictions on the sensory acceptability of fermented under the influence of salts (KCl and CaCl2) substitutes sodium chloride, preserved these perspectives presented to balance the optimization of mixtures, health product safety and consumer awareness towards prefer a more healthy product with reduced sodium content.