Efeitos da calagem do solo no crescimento inicial e absorção de macronutrientes por plantas de trapoeraba (Commelina benghalensis)

A presente pesquisa foi conduzida visando estudar os efeitos da calagem do solo sobre o crescimento inicial e absorção de macronutrientes por plantas de trapoeraba (Commelina benghalensis L.). A fase experimental foi conduzida em casa de vegetação, em vasos de cinco litros e o substrato foi coletado na camada arável de um Latossolo Vermelho Escuro, distrófico, classe textural franco-argilo-arenosa e valor original de pH igual a 3,8. O experimento foi instalado no delineamento inteiramente casualizado com quatro repetições e os tratamentos constaram da incorporação de quantidades correspondentes às doses 0, I, 2, 3, 4 e 5 t/ha de calcário dolomítico calcinado. Foi efetuada uma incubação por 15 dias antes do plantio das mudas da trapoeraba. Os resultados foram avaliados 49 dias após o transplante. A planta daninha respondeu intensamente à calagem incrementando a área foliar e os acúmulos de matéria seca e de N, P, Ca, Mg e S. Os padrões de distribuição dos diferentes macronutrientes nas diversas estruturas morfológicas da planta foram alterados. O acúmulo de K cresceu até a dose de 2 t/ha de calcário e depois decresceu, possivelmente devido ao antagonismo com Mg, adicionado através do calcário.

Seletividade de imazapic às soqueiras de cana-de-açúcar (Saccharum spp.)

Esta pesquisa objetivou a avaliar a seletividade de imazapic às soqueiras de cana-de-açúcar, cultivar RB 835089, comparado a imazapyr e tebuthiuron. O estudo foi conduzido no município de Araras-SP, durante o período de 1999/2000, em solo de classe textural franco-argilo-arenosa, devidamente corrigido e adubado. A instalação do experimento foi em blocos, com sete tratamentos casualizados e cinco repetições, a saber: imazapic (73,5; 98,0; e 122,5 g ha-1), imazapyr (125,0 g ha-1) e tebuthiuron (1.100,0 g ha-1). Os herbicidas foram aplicados em pós-emergência inicial da cultura, além das testemunhas com e sem capinas. Foi possível concluir que todos os produtos testados causaram leves sintomas de intoxicação inicial nas plantas de cana-de-açúcar, com total recuperação aos 100 dias após os tratamentos, sem prejuízo da produtividade e qualidade da matéria-prima.

Seletividade de herbicidas pós-emergentes aplicados na soja geneticamente modificada

O experimento foi instalado em área de plantio comercial de soja Roundup Ready®, na região do Pontal do Paranapanema, no município de Euclides da Cunha Paulista-SP, localizada a 20º 43' 11'' S e 50º 10' 20'' W, com uma altitude de 270 m. A fase experimental foi conduzida de dezembro de 2006 a abril de 2007, sob sistema plantio direto, com uma temperatura média de 25 ºC e índice pluviométrico de 800 mm. O solo da área experimental apresenta classe textural franco-argilo arenosa. Objetivou-se com este trabalho avaliar a eficácia e seletividade de glyphosate na formulação Roundup Transorb®, associado aos herbicidas diclosulam, cloransulam-methyl, flumioxazina e S-metolachlor em duas modalidades de aplicação: única, com associação do glyphosate aos herbicidas; e uma sequencial apenas com glyphosate aos 15 DAA, no manejo das plantas daninhas trapoeraba (Commelina benghalensis) e corda-de-viola (Ipomoea triloba) durante o cultivo da soja. O experimento foi instalado no delineamento de blocos ao acaso, com 12 tratamentos e quatro repetições. Os tratamentos foram distribuídos em arranjo fatorial acrescido de duas testemunhas: sem capina manual e com capina manual. O arranjo fatorial 2 x 5 contemplou duas condições de aplicação dos herbicidas (única e sequencial) e cinco herbicidas (glyphosate, glyphosate + diclosulam, glyphosate + cloransulam-methyl, glyphosate + flumioxazin e glyphosate + S-metolachlor). Nas condições de produtos, épocas de aplicação e doses, os resultados mostraram que o herbicida glyphosate aplicado em dose única ou sequencial e suas combinações com diclosulam e cloransulam-methyl na primeira aplicação não promovem fitointoxicação nas plantas de soja. A combinação com flumioxazin e S-metolachlor promoveu atraso no crescimento das plantas e no fechamento da cultura, em razão do efeito na altura dos indivíduos e comprimento dos ramos. No tratamento com o S-metolachlor, isso pode ser explicado pelo fato de o herbicida ser registrado para controle em pré-emergência e ter sido aplicado em pós-emergência. Nenhum dos tratamentos influenciou significativamente a produção de grãos da cultura da soja. A aplicação única ou a complementação com aplicação sequencial de glyphosate promoveram excelente controle de Commelina benghalensis e Ipomoea triloba.

Controle de plantas daninhas pelo indaziflam em solos com diferentes características físico-químicas

No solo, os herbicidas estão sujeitos a processos de degradação e sorção, que regulam seu destino e sua disponibilidade. Objetivou-se com este trabalho avaliar a eficiência do indaziflam no controle de cinco espécies de plantas daninhas em três solos com características físico-químicas contrastantes. O experimento foi conduzido em casa de vegetação, no delineamento de blocos ao acaso, arranjado em esquema fatorial 6 x 3 x 5, com quatro repetições. Os tratamentos constaram de seis doses de indaziflam (0, 30, 60, 90, 120 e 150 g i.a. ha-1), três solos (texturas areia, argila e franco-argiloarenosa) e cinco espécies daninhas (Rottboellia cochinchinensis, Panicum maximum, Digitaria horizontalis, Euphorbia heterophylla e Ipomoea grandifolia). O solo foi peneirado e colocado em bandejas perfuradas, e as espécies, semeadas a 0,015 m de profundidade. O herbicida foi aplicado sobre solo úmido, e as bandejas, colocadas sob irrigação diária de 5 mm, aproximadamente. Avaliou-se a emergência, sete dias após a emergência, e o controle das espécies, 40 dias depois da aplicação. O indaziflam foi mais eficiente no controle das espécies D. horizontalis, P. maximum e R. cochinchinensis. As duas primeiras foram muito sensíveis ao herbicida, com controle total dessas espécies em todas as doses e solos testados. No solo argiloso, R. cochincinensis só foi eficientemente controlada a partir da dose de 50 g ha-1 de indaziflam. O controle de E. heterophylla e I. grandifolia pelo indaziflam foi mais eficiente no solo franco-argiloarenoso.

SELECTION OF HERBICIDES TARGETING THE USE IN CROP SYSTEMS CULTIVATED WITH SHOWY CROTALARIA

ABSTRACT The increase in the area planted with Crotalaria spectabilishas occurred by several factors, highlighting the potential to reduce the nematodes, nitrogen fixation and the high production of biomass. By becoming a species sown as a crop, it is necessary to control the weeds that coexist with showy crotalaria. This change in the use of this crop creates the possibility of this specie becoming a weed. The aim of this study was to assess the potential use of herbicides applied in preemergence and postemergence of C.spectabilisfor different purposes (control of volunteer and selectivity plants). Three experiments were installed in a greenhouse (two with herbicides applied in preemergence - in soils with distinct textural categories; and one experiment with herbicides applied in postemergence). The results of the experiments with herbicides applied in preemergence showed that: amicarbazone, atrazine, diuron, metribuzin, prometryn, fomesafen and sulfentrazone showed effectiveness for control of C.spectabilis in clayey soil. Besides these, flumioxazin and isoxaflutole also showed potential to be used in the control of showy crotalaria in soils with loam texture. In relation to the postemergence herbicides, atrazine, diuron, prometryn, flumioxazin, fomesafen, lactofen, saflufenacil, amonio-glufosinate and glyphosate can be used aiming the chemical control of C.spectabilis. Herbicides chlorimuron-ethyl, diclosulan, imazethapyr, pyrithiobac-sodium, trifloxysulfuron-sodium, clomazone, pendimethalin, S-metolachlor and trifluralin applied in preemergence, and imazethapyr, pyrithiobac-sodium, flumiclorac, bentazon and clethodim applied in postemergence caused low levels of injury to C.spectabilis plants, making necessary the development of new searches to ensure the selectivity of these products.

Image analysis and definition of nuclear phenotypes

Some basic topics concerned with the extraction of textural and geometric information from cell nucleus images as well as description and characterization of chromatin supraorganization and consequent classification of nuclear phenotypes are presented.

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

The thermotolerant capacity of several lactic acid bacteria strains isolated from cooked commercial sausages was determined. Four strains were positively identified as Lactobacillus plantarum, Lactobacillus curvatus, Pediococcus pentosaceus and Pediococcus acidilacti, after surviving thermal treatment (70 °C during 60 minutes). Thermotolerant strains were inoculated in sausage batters before cooking in order to determine their effect on color, texture, acceptance and inhibition of Enterobacteria during 12 days at 8 °C. No significant effect of the inoculated strains was detected on color parameters. Textural profile parameters, cohesiveness and resilience, were not affected by the inoculation of thermotolerant lactic acid bacteria, but L. curvatus sausages resulted softer than the rest of the treatments. Samples inoculated with L. curvatus also obtained the lowest scores for the sensory attributes evaluated, with the remaining treatments causing no unfavorable effects on sausage acceptance. There was a reduction in enterobacterial counts after 12 days of cold storage in inoculated samples. The performance of inoculated lactic acid bacteria strains can be explained in a similar way as that of starter cultures in dry-fermented sausages, where the growth in nests impairs other pathogenic microorganisms present in the rest of the sausage, since environmental conditions and the early inoculation of these thermotolerant strains favor them to become the dominant flora.

Quality of minimally processed guava with different types of cut, sanification and packing

The purpose of this project was to evaluate the sanitization effect on the quality of minimally processed guava. Initially, research was carried out with consumers in a supermarket to verify preferences of packaging for guava. Following this, the guava cv. Paluma underwent two sanitization sequences using dehydrated sodium dichloroisocyanurate compound, in 50 ppm concentration, sanitization prior to (S1) and after (S2) being cut; removal of excess water; conditioning in PET packaging and PSPVC and storage at 3 ºC ± 1 ºC. Physicochemical analysis - [pH, total soluble solids (SST), total labeled acidity (ATT), ascorbic acid (AA), total sugars (AT) and reducers (AR)], textural sensorial and microbiological analyses were used to monitor the quality of the products. The consumers preferred the guava cut in halves with pulp and packed in PET, although this packaging promoted condensation of water vapor on the inner surface of the lid, compromising the appearance of the product. The two sanitization sequences and the two kinds of packaging did not significantly affect the pH, SST, ATT, SST/ATT, texture and AA values. The AT and AR tenors increased significantly in the MP guavas stored in the PSPVC package. Both sanitizations were efficient in the bacterial control of the indicators of the hygienicsanitary conditions, although the S1 sanitization proved to be more efficient in the control of autochthonous aerobic microbiota (aerobic mesophylic microorganisms). It can be concluded that guava cv. Paluma packed in PSPVC can be conserved for 6 days when stored at 3 ºC.

Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread

The quality of flat breads depends in part on the textural properties of breads during storage. These properties are largely affected by flour protein quality and quantity. The present study aimed to examine differences between sensory properties, textural and staling of Tandoori breads made from flours of different quality and different quantities of protein. This was implemented by using three flours with 9.4, 11.5 and 13.5% protein contents and different protein qualities shown by Zeleney sedimentation volume 16.25, 22.75 and 23.25 mL respectively. Bread strips were submitted to uniaxial compression between two parallel plates on an Instron Universal Testing machine, and firmness of the breads was determined. Results indicated the differences in the sensory attributes of breads produced by flours of different protein content and quality, demonstrating that high protein high quality flours are not able to sheet and expand under the high temperature - short time conditions employed in Taftoon bread production and are therefore not suitable for this kind of bread. Results showed that flour with 11.5% protein content, produced bread with better sensory characteristics and acceptable storage time.

Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages

The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on the quality of Ham Visking (a type of pork sausages). Five Ham Visking formulations were elaborated modifying the sodium nitrite (0.011; 0.016 or 0.0212%) and chitosan concentrations (0.25 or 0.5%) in the products. Sausages were stored at 4 ºC and physicochemical, microbiological, and sensorial evaluations were performed in order to estimate their shelf life. Chitosan can be used in pork sausages without affecting ensory attributes such as color although the panelists detected textural differences among the samples with chitosan, which suggests that there is some influence of deacetylation degree of chitosan on the textural behavior of sausages which still needed to be explained for a successful application of chitosan in meat products. The reduction of residual sodium nitrite did not affect the color and flavor of such products, but the use of chitosan increasedsignificantly the shelf life of sausages.

Integration of cooking and vacuum cooling of carrots in a same vessel

Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that juiciness, appearance, tenderness, and overall acceptability of beef burgers formulated with okara did not differ statistically from that of the control (0% okara). Wet okara (20%) can be used as a non-meat protein source in the production of reduced-fat beef burgers without changing their sensory quality.

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and texture of bread were measured after baking. We observed that increasing the degree of extraction caused an increase in the storage and loss modulus. All of the bread made from the different flours were smaller in volume after the addition of β-glucan, although the yield increased. The crumb color of β-glucan-added breads was darker than the control samples. Control samples were higher in textural parameters (firmness, gumminess and chewiness). β-glucan-added samples had decreased porosity. The results revealed that using very strong flour with a high protein content results in a high quality β-glucan bread with a higher nutritional value due to the high total dietary fiber and β-glucan content.