Metabolismo nutricional em Atta sexdens rubropilosa Forel, 1908: voo nupcial, fundação e desenvolvimento da colônia

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

Soluble proteins and polyphenoloxidase activity in bud flowers, flowers and leaves of cold stored lisianthus

This study evaluated the activity of the enzyme polyphenol oxidase (PPO) and the content of soluble protein present in lisianthus bud flowers, flowers and leaves in room temperature (24±2°C) and pre-exposure cold chamber at 9±2°C for 24 h, in order to examine a possible correlation between these parameters and postharvest longevity of lisianthus flowers. After treatments, flowers were kept in pots with water, stored at room temperature and evaluated every three days until the end of their decorative life for biochemical analyzes. During the experimental period the enzymatic activity increased with the aging of the material, directly related to the high concentration of phenolics that were accumulated in injured tissue, providing browning, while soluble protein content slightly decreased. Thus, PPO enzyme activity can be applied for plant senescence evaluation, acting as a biochemical marker for product visual quality.

Carbohydrate concentration in 'BRS Rubimel' peach trees during the annual cycle

The carbohydrate storage is necessary to support the plant growth in periods of stress, during the dormancy, in the beginning of the vegetative development and during the fruiting time. In this context, this work intended to evaluate the carbohydrate concentrations of the peach (Prunus persica (L.) Batsch) tree ‘BRS Rubimel’, cultivated under subtropical conditions. The experiment was performed at the experimental farm Lageado, of the Faculty of Agricultural Sciences of UNESP at Botucatu/SP. The evaluated peach trees were two years old and were cultivated in the spacing of 6.0 x 4.0 m. The adopted experimental delineation was in randomized blocks, making use of four plants per parcel with four repetitions. The treatments corresponded to the period of the collection of leaves and branches, during the annual cycle, corresponding to January to May and July to December 2012. The sample collection of the roots was performed in January, April, August, November and December 2012. Four fruits per plant were collected. The concentration of starch in the roots of the peach tree were superior to the ones from the branches, from August to December. The carbohydrate with the higher storage level in the peach tree ‘BRS Rubimel’ was starch.

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Adição de maltodextrina e farelo de mandioca na formulação de sorvetes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)