Incidência de fungos em pós-colheita de banana 'Prata anã'(Musa AAB)

Este trabalho teve por objetivo determinar a ocorrência e a freqüência de fungos em banana 'Prata anã' e elucidar o agente causal das podridões em pós-colheita de frutos provenientes do norte de Minas Gerais. Dois métodos de isolamento foram adotados: diluição em placas, a partir da lavagem de frutos verdes, e direto de frutos maduros. Os fungos Colletotrichum musae, Trichoderma harzianum, Fusarium equisetii, Penicillium sp. Aspergillus parasiticus, Trichothecium roseum, Colletotrichum acutatum, Alternaria sp., Cladosporium musae e Curvularia lunata foram os mais freqüentemente associados aos frutos. A patogenicidade desses fungos foi testada pela substituição de discos da casca de frutos verdes por discos de micélio. Colletotrichum musae apresentou área média lesionada em torno do ponto de inoculação igual a 5,8 cm², enquanto para os demais fungos testados não passou de 1,50 cm². Os resultados mostraram que C. musae é o agente primário das podridões dos frutos examinados com 100 % de incidência e os demais fungos limitaram-se a necrosar os ferimentos em torno do ponto de inoculação. O modo de infecção latente, causada por C. musae, parece favorecer, primeiramente, a colonização interna dos tecidos e, posteriormente, a ação dos fungos oportunistas, que aceleram as podridões nos frutos e na coroa.

Morphological alteration of peritoneal mast cells and macrophages in the mouse peritoneal cavity during the early phases of an allergic inflammatory reaction

We investigated the presence of mast cell granules in macrophages following an in vivo model of an allergic reaction. Injection of ovalbumin (100 mug) into the peritoneal cavity of sensitised mice produced a rapid (within 2 h) influx of neutrophils followed by a slower (after >4 h) eosinophil migration. Ovalbumin treatment induced a high incidence (similar to 50%) of mast cell degranulation compared to control phosphated-buffered saline-treated mice. The majority (similar to 90%) of peritoneal macrophages contained mast cell granules as early as 2 It post-ovalbumin, with lower values at later time-points, as determined by staining with Toluidine blue and Berberine sulphate. This was confirmed by electron microscopy which enabled us to identify the complex mast cell granule sub-structural components in macrophage phagosomes. In conclusion, we used histochemical and ultrastructural analyses to show that mast cell granules become internalised with macrophages during the early stages of an experimental allergic reaction. (C) 2001 Academic Press.

Composição química e atividade antioxidante da polpa e resíduos de abacate 'Hass'

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Alterações nuricionais em casca e polpa de cenoura decorrentes de diferentes métodos de cozimento

The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pulp, presenting respective percentages of 38,10%, 95,12%, 47,04%, 58,88%, 70,27% and 21,27%. There were nutrient losses in relation to the raw vegetable, when the carrot pieces were submitted to the different cooking methods. The methods of steaming and microwave had lower nutritional losses.