Qualidade sensorial e físico-química de uvas finas de mesa cultivadas no submédio São Francisco

O objetivo deste trabalho foi avaliar uvas Vitis vinifera L. das variedades comerciais: Brasil, Benitaka, Itália e Red Globe, quanto às características físico-químicas e sensoriais. Os teores de sólidos solúveis, diâmetro e comprimento das bagas, cujos resultados apresentaram conformidade com os padrões comerciais, foram determinados. A avaliação sensorial foi realizada por meio da Análise Descritiva Quantitativa - ADQ. Foram selecionados e treinados os julgadores que, sob orientação de um líder, estabeleceram os atributos sensoriais capazes de descrever com fidedignidade as características das uvas, conforme se segue: tonalidade de cor, uniformidade de cor, aroma característico, firmeza, gosto doce, gosto amargo, gosto ácido, adstringência, sabor e qualidade global. Constatou-se que as médias obtidas nos atributos tonalidade de cor, uniformidade de cor, firmeza, sabor e qualidade global diferiram estatisticamente dentre as uvas avaliadas e, ainda, que os atributos do sabor, seguido do gosto doce e da tonalidade da cor, apresentaram as correlações mais fortes com a qualidade global, determinantes, portanto, das características sensoriais das uvas.

CARACTERIZAÇÃO PÓS-COLHEITA E SENSORIAL DE GENÓTIPOS DE BANANEIRAS TIPO PRATA

RESUMOO norte de Minas Gerais é grande produtor de banana ‘Prata-Anã’ irrigada, cultura altamente suscetível ao Mal-do-Panamá. O uso de genótipos resistentes é uma alternativa, mas os frutos devem apresentar características pós-colheita o mais próximo possível da ‘Prata-Anã’, para melhor aceitação pelos consumidores. O objetivo do trabalho foi caracterizar frutos em pós-colheita, identificar a preferência e a intenção de compra de diferentes genótipos de bananeira tipo Prata. Os genótipos Prata-Anã, BRS Platina e Fhia-18. foram caracterizados no ponto de colheita (verdes) e maduros (estádio seis de maturação), por avaliações químicas, físicas e sensoriais. Quando verde, ‘BRS Platina’ apresentou maior massa fresca e tamanho que ‘Fhia-18’ e ‘Prata-Anã’. ‘Fhia-18.’ teve a tonalidade verde da casca mais intensa que a dos demais genótipos. Madura, ‘BRS Platina’ foi mais firme, mas com a mesma resistência ao despencamento que ‘Fhia-18’ e superior à ‘Prata-Anã’. ‘Fhia-18’ apresentou cor da casca com amarelo mais clara e tão brilhante quanto da ‘Prata-Anã’, mas ‘BRS Platina’ teve a tonalidade de amarelo mais intensa. Bananas ‘Fhia-18’ foram mais ácidas, ‘BRS Platina’, com menor acidez titulável, e ‘Prata-Anã’, o maior teor de sólidos solúveis. Os genótipos Prata-Anã e BRS Platina tiveram maior preferência e intenção de compra pelos consumidores, sendo as bananas ‘Prata-Anã’ em dedos e ‘BRS Platina’ e ‘Fhia-18’ em dedos, buquê e penca, as mais preferidas. Entretanto, a maioria compraria bananas ‘Prata-Anã’ em buquê e ‘BRS Platina’ e ‘Fhia-18’ em penca. Enquanto verdes, os genótipos foram semelhantes à ‘Prata-Anã’, e maiores diferenças químicas e físicas ocorreram quando maduros.

QUALIDADE FÍSICO-QUÍMICA DA UVA E PERFIL SENSORIAL VÍNICO PARA DIFERENTES CULTIVARES DE VIDEIRA SUBMETIDAS À PODA MECANIZADA

Estudos ao longo do Globo têm mostrado que a mecanização da poda, dentre outros processos de manejo da videira, é adequada para a obtenção de vinhedos com “stands” bem formados e com qualidade de produção equivalente ou superior àqueles conduzidos sob manejo manual, sobretudo com economia de capital humano e financeiro. Informações sobre o padrão de poda que influencia diretamente a ecofisiologia do dossel, a composição do rendimento e a qualidade de derivados da uva são existentes para condições de manejo tradicional manual, mas incipientes para a uma condição mecanizada, no Brasil. Um experimento foi realizado com Vitis sp. e Vitis vinifera, visando a estudar os impactos da adoção inicial da poda mecanizada, sobre a composição do rendimento, qualidade da uva e perfil sensorial dos vinhos produzidos no experimento. Os resultados mostraram que a aplicação da poda mecanizada em vinhedos tradicionais causou pequenas flutuações na qualidade da uva, em duas safras analisadas.

ANÁLISE SENSORIAL DO SUCO INTEGRAL DE UVA ‘ISABEL’ SUBMETIDA À APLICAÇÃO DE ÁCIDO ABSCÍSICO

RESUMO O suco de uva ‘Isabel’ apresenta deficiência de cor e uma alternativa é o uso de ácido abscísico para aumentar a coloração. O objetivo deste trabalho foi avaliar a aceitação do suco integral de uva ‘Isabel’ tratada com ácido abscísico (S-ABA) em diferentes concentrações e épocas, por meio da análise sensorial, obtido em duas safras consecutivas (2011 e 2012). O delineamento experimental utilizado foi em blocos completos casualizados, com quatro repetições e cinco tratamentos: Testemunha; S-ABA 200 mg L-1aplicado sete dias após o início da maturação (DAIM); S-ABA 400 mg L-1 aplicado aos sete DAIM; S-ABA 200 mg L-1 aplicado aos sete DAIM + 200 mg L-1 aplicado aos 15 dias após a primeira aplicação (DAPA); e S-ABA 400 mg L-1 aplicado aos sete DAIM + 400 mg L-1, aplicado aos 15 DAPA. Os sucos integrais dos tratamentos foram obtidos pelo processo ‘Welch’, em panela extratora por arraste de vapor. Para a avaliação sensorial, contou-se com 70 julgadores não treinados, que avaliaram os atributos: coloração, aroma, sabor, corpo e aceitação global, empregando-se uma escala hedônica de nove pontos. Verificou-se que todos os sucos integrais de uva ‘Isabel’ tratada com S-ABA apresentaram maior aceitação pelos julgadores quanto aos atributos sensoriais avaliados, sendo a concentração de 400 mg L-1 em uma única aplicação, aos sete DAIM, suficiente para propiciar esses resultados.

Hardcopy quality parameters to ensure structures detection at digital mammography

Objective To develop procedures to ensure consistency of printing quality of digital images, by means of hardcopy quantitative analysis based on a standard image. Materials and Methods Characteristics of mammography DI-ML and general purpose DI-HL films were studied through the QC-Test utilizing different processing techniques in a FujiFilm®-DryPix4000 printer. A software was developed for sensitometric evaluation, generating a digital image including a gray scale and a bar pattern to evaluate contrast and spatial resolution. Results Mammography films showed maximum optical density of 4.11 and general purpose films, 3.22. The digital image was developed with a 33-step wedge scale and a high-contrast bar pattern (1 to 30 lp/cm) for spatial resolution evaluation. Conclusion Mammographic films presented higher values for maximum optical density and contrast resolution as compared with general purpose films. The utilized digital processing technique could only change the image pixels matrix values and did not affect the printing standard. The proposed digital image standard allows greater control of the relationship between pixels values and optical density obtained in the analysis of films quality and printing systems.

Optimization of OSEM parameters in myocardial perfusion imaging reconstruction as a function of body mass index: a clinical approach

AbstractObjective:The present study is aimed at contributing to identify the most appropriate OSEM parameters to generate myocardial perfusion imaging reconstructions with the best diagnostic quality, correlating them with patients' body mass index.Materials and Methods:The present study included 28 adult patients submitted to myocardial perfusion imaging in a public hospital. The OSEM method was utilized in the images reconstruction with six different combinations of iterations and subsets numbers. The images were analyzed by nuclear cardiology specialists taking their diagnostic value into consideration and indicating the most appropriate images in terms of diagnostic quality.Results:An overall scoring analysis demonstrated that the combination of four iterations and four subsets has generated the most appropriate images in terms of diagnostic quality for all the classes of body mass index; however, the role played by the combination of six iterations and four subsets is highlighted in relation to the higher body mass index classes.Conclusion:The use of optimized parameters seems to play a relevant role in the generation of images with better diagnostic quality, ensuring the diagnosis and consequential appropriate and effective treatment for the patient.

Physicochemical parameters of Amazon Melipona honey

Stingless bees produce a honey that is different from the Apis honey in terms of composition. There aren't enough data to establish quality control parameters for this product, mainly due to lack of research results. The aim of this work is to evaluate some physicochemical parameters that can be used for the characterization and for the quality control of the Meliponinae honey. Four different samples were collected in the Amazon region of Brazil in 2004 (Melipona compressipes manaoense bee and Melipona seminigra merribae bee). Honey analyses were performed as described by the official methods. The mean results were: moisture (30.13%), pH (3.65), acidity (24.57 mEq/kg), water activity (0.75), fructose (31.91%), glucose (29.30%) and sucrose (0.19%). These results reinforce the need for a specific regulation for stingless bee honey. This will only be feasible when enough data is available to establish upper and lower limits for the physicochemical parameters used for quality control.

Avaliação sensorial de cachaça

The hedonic level of commercial cachaças, was evaluated by consumers and by a tasters. The results of sensorial methods analyzed trough Principal Components Analysis, Hierarchical Cluster Analysis and the Pearson linear correlation indicated that the best classified cachaças were produced in copper stills and aged in oak casks. By contrast the worst classified exhibited as the main features be not aged and high alcohol percentage. The index of preference is positively correlated with the intensity of yellow color, wood flavor, sweetness and fruit aroma. There is a negative preference correlation with the acidity, the taste of alcohol and bitterness.

Aplicación de una lengua electrónica voltamétrica para la clasificación de vinos y estudio de correlación con la caracterización química y sensorial

This paper presents the analytical application of a novel electronic tongue based on voltammetric sensors array. This device was used in the classification of wines aged in barrels of different origins and toasting levels. Furthermore, a study of correlation between the response of the electronic tongue and the sensory and chemical characterization of samples was carried out. The results were evaluated by applying both principal component analysis and cluster analysis. The samples were clearly classified. Their distribution showed a high correspondence degree with the characteristics of the analyzed wines, it also showed similarity with the classification obtained from organoleptic analysis.

Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.

Characteristics of pyridine adsorption on Au(111) and Au(210) by EIS parameters fitting procedure

Some aspects of the application of electrochemical impedance spectroscopy to studies of solid electrode / solution interface, in the absence of faradaic processes, are analysed. In order to perform this analysis, gold electrodes with (111) and (210) crystallographic orientations in an aqueous solution containing 10 mmol dm-3 KF, as supporting electrolyte, and a pyridine concentration varying from 0.01 to 4.6 mmol dm-3, were used. The experimental data was analysed by using EQUIVCRT software, which utilises non-linear least squares routines, attributing to the solid electrode / solution interface behaviour described by an equivalent circuit with a resistance in series with a constant phase element. The results of this fitting procedure were analysed by the dependence on the electrode potential on two parameters: the pre-exponential factor, Y0, and the exponent n f, related with the phase angle shift. By this analysis it was possible to observe that the pyridine adsorption is strongly affected by the crystallographic orientation of the electrode surface and that the extent of deviation from ideal capacitive behaviour is mainly of interfacial origin.

Stability constants and thermodynamic parameters of cadmium complexes with sulfonamides and cephapirin

Stability constant (log beta) and thermodynamic parameters of Cd2+ complexes with sulfonamide and cephapirin were determined by Polarographic technique at pH = 7.30 ± 0.01 and µ = 1.0 M KNO3 at 250°C. The sulfonamides were sulfadiazine, sulfisoxazole, sulfamethaxazole, sulfamethazine, sulfathiazole, sulfacetamide and sulfanilamide used as primary ligands and cephapirin as secondary ligand. Cd2+ formed 1:1:1, 1:2:1 and 1:1:2 complexes. The nature of electrode processes were reversible and diffusion controlled. The stability constants and thermodynamic parameters (deltaG, deltaH and deltaS) were determined. The formation of the metal complexes has been found to be spontaneous, exothermic in nature, and entropically unfavourable at higher temperature.

Estimation of standard enthalpy of formation of alkanes in gaseous state by calculating size, structural and electronic parameters in the molecules

A quantitative analysis is made on the correlation ship of thermodynamic property, i.e., standard enthalpy of formation (ΔH fº) with Kier's molecular connectivity index(¹Xv),vander waal's volume (Vw) electrotopological state index (E) and refractotopological state index (R) in gaseous state of alkanes. The regression analysis reveals a significant linear correlation of standard enthalpy of formation (ΔH fº) with ¹Xv, Vw, E and R. The equations obtained by regression analysis may be used to estimate standard enthalpy of formation (ΔH fº) of alkanes in gaseous state.

NON-DESTRUCTIVE ANALYSIS OF THE ROOT SYSTEM AND TREE GROWTH PARAMETERS

ABSTRACT The productivity of Eucalyptus at plantations is increasing and has undergone a variety of research studies. Most research is dealing with simple dendrometric variables like the DBH (diameter at breast height) and tree height, or more complex variables including crown parameters or variables concerning photosynthesis. The root systems, however, have not been well analyzed yet. The objective of the study was to analyze the root system with a non-destructive method and to evaluate possible correlations with dendrometric variables of the tree (DBH, height, crown expansion). A small experimental plantation with 39 even-aged, 6-year-old trees of Eucalyptus grandis x urophylla has been investigated within this study. The results of the study show the highest correlation of the root areas with the crown expansion. In general, the root area shows a significantly bigger expansion in the eucalypt plantation than the tree crown, with a more homogeneous development.

Effects of thermal environment and supplementation levels on the physiological parameters of moxotó goats in confined and semi-confined rising systems

The objective of this work was to determine the effect of environmental variables and supplementation levels on physiological parameters of Moxotó goats in confined and semi-confined rising systems, in the Brazilian semi-arid region. The semi-confined individuals were kept on a grass based diet during the day and arrested in the end of the afternoon. The confined animals were kept in a management center, receiving two diets composed by forage cactus and maniçoba hay into two different levels (0.5 and 1.5% of the body weight). Inside the management center and in the external environment the environmental comfort parameters were set high during the afternoon period characterizing a situation of thermal discomfort for the animals. During the morning the semi-confined animals presented an average respiratory frequency (69.5 mov min-1) and rectal temperature (39.5 ºC) higher than the confined ones (62.6 mov min-1 and 39.0 ºC, respectively). The confined and semi-confined animals were able to maintain their rectal temperature within normal limits, with increase in the cardiac beatings rate and respiratory frequency. The greater percentage of the used supplementations (1.5%) seemed to increase rectal temperature in the two studied rising systems.