Estrutura sexual e ecologia reprodutiva de Amaioua guianensis Aubl. (Rubiaceae), uma espécie dióica de formações florestais de cerrado

A biologia reprodutiva de Amaioua guianensis foi estudada numa área de Mata no Parque do Sabiá, Uberlândia, MG, Brasil, entre setembro de 2003 e abril de 2005. Foram investigados a fenologia, o sistema reprodutivo, a morfologia floral, o conjunto de polinizadores e dispersores, e a estrutura sexual dos indivíduos reprodutivos. Amaioua guianensis é uma espécie arbórea dióica comum em formações florestais brasileiras. Suas flores são hexâmeras, tubulares, esbranquiçadas e odoríferas, polinizadas por vetores relativamente especializados como grandes abelhas e esfingídeos. Flores pistiladas produziram néctar mais precocemente e em maior volume que as estaminadas. As estaminadas foram produzidas em maior número por inflorescência e eram significativamente maiores que as pistiladas. As flores eram dispostas em inflorescências terminais, umbelas compostas nas masculinas e simples nas femininas. Ambos os morfos apresentaram estruturas sexuais não funcionais do morfo oposto, contudo, o estilete nas flores masculinas parece funcionar como pseudo-estame, um mecanismo de apresentação secundária de pólen comum na tribo Gardenieae, porém ainda não descrito para a espécie. A razão sexual foi de 1,49 a favor de indivíduos masculinos, e a população apresentou distribuição agrupada dos morfos sexuais. Ambos os casos provavelmente ocorrem como conseqüências de perturbação e reprodução vegetativa. A taxa de flores polinizadas naturalmente foi de 98,6% e de produção de frutos 75,7%. A produção de frutos por apomixia foi muito baixa (3,4%). Os frutos foram dispersos efetivamente por aves. A morfologia floral associada à fauna de polinizadores relativamente especializados tornou o serviço de polinização e produção de frutos muito eficaz, mesmo nas condições de perturbação da área estudada.

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum extracted from whole and crushed nutlets with the Soxhlet and SFE-COs methods showed the following ranges of water absorption capacity of 62.64 to 143.66 g/g, water adsorption capacity of 0.69 to 1.35 g/g, and water and oil holding capacity of 100 to 149.28 g/g and19.5 to 40.4 g/g, respectively. The rheological behavior exhibited by the gums was pseudoplastic or shear thinning. From a functional perspective, chia gum is an important food component due its emulsifier and stabilizer potentials.

Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico

The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, musty and off-odor) were evaluated. A sample (G7) with higher scores in sweet taste and sweet and nutty odors was detected, as well as a high association between these descriptors and the sample, analyzed through principal component analysis (PCA). Similarly, samples that showed high scores for non-desired odors in cocoas such as off-odor and musty were identified and related by PCA to roasted odor and astringent taste (G2 and G4). Based on this scores, the samples were listed in descending order by their sensory quality as G7> G5> G6> G3> G1> G4> G2.

Manufacturing real wages in Mexico

In this paper we analyse the recent evolution and determinants of real wages in Mexico’s manufacturing sector, using theories based on the assumption of imperfect competition both in the product and in the labour markets, especially wage-bargain theory, insider-outsider and mark-up models. We show evidence that the Mexican labour market does not behave as a traditional competitive market. The proposed explanation for this fact is that some workers benefit from advantages when compared with others, so that they can get a greater share of the proceedings of the productive process. Also, we find that changes in the degree of competition in the market for output influence the behaviour of real wages.