Terrain forms and spatial variability of soil properties in an area cultivatedwith citrus

The technique of precision agriculture and soil-landscape allows delimiting areas for localized management, allowing a localized application of agricultural inputs and thereby may contribute to preservation of natural resources. Therefore, the objective of this work was to characterize the spatial variability of chemical properties and clay content in the context of soil-landscape relationship in a Latosol (Oxisol) under cultivation of citrus. Soil samples were collected at a depth of 0.0-0.2 m in an area of 83.5 ha planted with citrus, as a 50-m intervals grid, with 129 points in concave terrain and 206 points in flat terrain, totaling 335 points. Values for the variables that express the chemical characteristics and clay content of soil properties were analyzed with descriptive statistics and geostatistical modeling of semivariograms for making maps of kriging. The values of range and kriging maps indicated higher variability in the shape of concave topography (top segment) compared with the shape of flat topography (slope and hillside segments below). The identification of different forms of terrain proved to be efficient in understanding the spatial variability of chemical properties and clay content of soil under cultivation of citrus.

Diagnosis of Leishmania infantum infection by Polymerase Chain Reaction in wild mammals

Visceral leishmaniasis is a chronic infectious disease caused by Leishmania infantum (synonym: Leishmania chagasi) and transmitted by the sandfly Lutzomyia longipalpis in Brazil. It is an endemic zoonosis in several regions of the country, including Belo Horizonte (State of Minas Gerais). In urban areas, the domestic dog is susceptible and considered the most important animal reservoir. However, L. infantum has been previously diagnosed in other species, including captive primates and canids. This study aimed to evaluate the presence of the agent DNA in captive animals as well as some free ranging animals from the Zoo-Botanical Foundation of Belo Horizonte by Polymerase Chain Reaction. Eighty one blood samples from primates, carnivores, ruminants, edentates, marsupial, and a monogastric herbivore were analyzed. Three primates Alouatta guariba (brown howler monkey), and two canids Speothos venaticus (bush dog) were positive, demonstrating the importance of leishmaniasis control in endemic areas for preservation of wildlife species in captivity.

In vitro culture at low temperature and ex vitro acclimatization of Vriesea inflata an ornamental bromeliad

(In vitro culture at low temperature and ex vitro acclimatization of Vriesea inflata an ornamental bromeliad). In vitro culture by seeds is a technique for preservation of threatened species because it may provide a large number of plants with genetic diversity. The bromeliad Vriesea inflata (Wawra) Wawra, an ornamental bromeliad, is extensively and illegally collected from the nature and must be preserved. It is possible to form plant threatened collections in vitro by reducing the temperature of culture, while occupying little space, with the consequent reduction of maintenance costs. This work evaluated the influence of temperature on in vitro growth and morphology of plants of V. inflata, with the aim of establishing a slow growth-rate and analyzing the ex vitro acclimatization. Seeds were germinated in vitro in Murashige and Skoog (MS) medium, with macronutrients reduced to 50% (MS/2). After three months the plants were transferred to flasks of new same medium and kept in two germination chambers with the temperature adjusted to 15 °C and to 28 °C. After 24 months the plants were subject to biometric, photosynthetic pigments content and anatomical analyses. Results showed that plants maintained at 15 °C were smaller than those at 28 °C. Nevertheless, there were no alterations in pigments content, anatomy. In both treatments there was a survival rate of 100%. This work showed that plants of this species can be kept in vitro at 15 °C with the aim of forming a slow-growth collection, thereby seeking its preservation, and can be transferred to growth at ex vitro condition to achieved 100% survival rate.

Marolo (Annona crassiflora Mart.): a study of value chain and processing

This article aims to discuss the needs and problems of marolo value chain, as well as to evaluate the rehydration process of this fruit as a possibility of using it as a by-product during the interharvest growth periods. The study of the value chain included interviews with producers, handlers, and fruit and by-product sellers. In order to evaluate the rehydration process of this fruit, marolo was dehydrated using a conventional procedure and freeze-drying. The experiments were conducted in a completely randomized design and a triple factorial scheme (2 × 2 × 6). ANOVA was performed, followed by the Tukey's test (p < 0.05). Regression models were generated and adjusted for the time factor. The precariousness of the value chain of marolo was observed. The best procedure for marolo dehydration should be determined according to the intended use of the dehydrated product since the water-absorption capacity of the flour is higher and convective hot-air-drying is more effective in retaining soluble solids and reducing damage to the fruit. These results aim at contributing to the marolo value chain and to the preservation of native trees in the Brazilian savanna biome and can be used to analyze other underutilized crops.

Evaluation of allicin stability in processed garlic of different cultivars

This research aimed at evaluating the suitability of five different garlic cultivars for the processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration of allicin in the products was evaluated immediately after processing and at 45-day intervals during 180 days of storage. Allicin concentrations in raw garlic of the varieties under study differed (20.73 a 24.31mg of allicin g- 1 garlic). Stability exhibited a similar between the varieties according to the type of processing utilized. Processing into paste was more favorable to the preservation of allicin than the other processes. The amount of allicin lost during the process to obtain paste for the different varieties was less than 9.5%, and it reached a maximum loss of 22% for the commercial varieties during storage (180 days). All fried garlic samples showed a decrease by 99% in the content of allicin right after processing. The processing of garlic in the form of acidified paste preserved its bioactive characteristics during storage.