Diversity in expression of phosphorus (P) responsive genes in Cucumis melo L.

Background: Phosphorus (P) is a major limiting nutrient for plant growth in many soils. Studies in model species have identified genes involved in plant adaptations to low soil P availability. However, little information is available on the genetic bases of these adaptations in vegetable crops. In this respect, sequence data for melon now makes it possible to identify melon orthologues of candidate P responsive genes, and the expression of these genes can be used to explain the diversity in the root system adaptation to low P availability, recently observed in this species. Methodology and Findings: Transcriptional responses to P starvation were studied in nine diverse melon accessions by comparing the expression of eight candidate genes (Cm-PAP10.1, Cm-PAP10.2, Cm-RNS1, Cm-PPCK1, Cm-transferase, Cm-SQD1, Cm-DGD1 and Cm-SPX2) under P replete and P starved conditions. Differences among melon accessions were observed in response to P starvation, including differences in plant morphology, P uptake, P use efficiency (PUE) and gene expression. All studied genes were up regulated under P starvation conditions. Differences in the expression of genes involved in P mobilization and remobilization (Cm-PAP10.1, Cm-PAP10.2 and Cm-RNS1) under P starvation conditions explained part of the differences in P uptake and PUE among melon accessions. The levels of expression of the other studied genes were diverse among melon accessions, but contributed less to the phenotypical response of the accessions. Conclusions: This is the first time that these genes have been described in the context of P starvation responses in melon. There exists significant diversity in gene expression levels and P use efficiency among melon accessions as well as significant correlations between gene expression levels and phenotypical measurements.

Umami: a delicious flavor formed by convergence of taste and olfactory pathways in the human brain

Umami taste is produced by glutamate acting on a fifth taste system. However, glutamate presented alone as a taste stimulus is not highly pleasant, and does not act synergistically with other tastes (sweet, salt, bitter and sour). We show here that when glutamate is given in combination with a consonant, savory, odour (vegetable), the resulting flavor can be much more pleasant. Moreover, we showed using functional brain imaging with fMRI that the glutamate taste and savory odour combination produced much greater activation of the medial orbitofrontal cortex and pregenual cingulate cortex than the sum of the activations by the taste and olfactory components presented separately. Supralinear effects were much less (and significantly less) evident for sodium chloride and vegetable odour. Further, activations in these brain regions were correlated with the pleasantness and fullness of the flavor, and with the consonance of the taste and olfactory components. Supralinear effects of glutamate taste and savory odour were not found in the insular primary taste cortex. We thus propose that glutamate acts by the nonlinear effects it can produce when combined with a consonant odour in multimodal cortical taste-olfactory convergence regions. We propose the concept that umami can be thought of as a rich and delicious flavor that is produced by a combination of glutamate taste and a consonant savory odour. Glutamate is thus a flavor enhancer because of the way that it can combine supralinearly with consonant odours in cortical areas where the taste and olfactory pathways converge far beyond the receptors.

Perception of bitterness, sweetness and liking of different genotypes of lettuce

Lettuce is an important leafy vegetable, consumed across the world, containing bitter sesquiterpenoid lactone (SL) compounds that may negatively affect consumer acceptance and consumption. We assessed liking of samples with differing absolute abundance and different ratios of bitter:sweet compounds by analysing recombinant inbred lines (RILs) from an interspecific lettuce mapping population derived from a cross between a wild (L. serriola acc. UC96US23) and domesticated lettuce, (L. sativa, cv. Salinas). We found that the ratio of bitter:sweet compounds was a key determinant of bitterness perception and liking. We were able to demonstrate that SLs such as 8-deoxylactucin-15-sulphate contribute most strongly to bitterness perception, whilst 15-p-hydroxylphenylacetyllactucin-8-sulphate does not contribute to bitter taste. Glucose was the sugar most highly correlated with sweetness perception. There is a genetic basis to the biochemical composition of lettuce. This information will be useful in lettuce breeding programmes in order to produce leaves with more favourable taste profiles.

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

The aim of this work was to encapsulate casein hydrolysate by complex coacervation with soybean protein isolate (SPI)/pectin. Three treatments were studied with wall material to core ratio of 1:1, 1:2 and 1:3. The samples were evaluated for morphological characteristics, moisture, hygroscopicity, solubility, hydrophobicity, surface tension, encapsulation efficiency and bitter taste with a trained sensory panel using a paired comparison test. The samples were very stable in cold water. The hydrophobicity decreased inversely with the hydrolysate content in the microcapsule. Encapsulated samples had lower hygroscopicity values than free hydrolysate. The encapsulation efficiency varied from 91.62% to 78.8%. Encapsulated samples had similar surface tension, higher values than free hydrolysate. The results of the sensory panel test considering the encapsulated samples less bitter (P < 0.05) than the free hydroly-state, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysate. (C) 2009 Elsevier Ltd. All rights reserved.

Microcapsules of a Casein Hydrolysate: Production, Characterization, and Application in Protein Bars

The aim of this work was to encapsulate a casein hydrolysate by spray drying using maltodextrins (DE 10 and 20) as wall materials and to evaluate the efficiency of the microencapsulation in attenuating the bitter taste of the hydrolysate using protein bars as the model system. Microcapsules were evaluated for morphology (SEM), particle size, hygroscopicity, solubility, thermal behavior (DSC), and bitter taste with a trained sensory panel by a paired comparison test (nonencapsulated samples vs. encapsulated samples). Bars were prepared with the addition of 3% casein hydrolysate at free or both encapsulated forms, and were then evaluated for their moisture, water activity (a(w)) and for their bitter taste by a ranking test. Microcapsules were of the matrix type, having continuous surfaces with no apparent porosity for both coatings. Both encapsulated casein hydrolysates had similar hygroscopicity, and lower values than free encapsulated hydrolysates. The degree of hydrolysis of the maltodextrin influenced only the particle size and T(g). The sensory panel considered the protein bars produced with both encapsulated materials less bitter (p < 0.05) than those produced with the free casein hydrolysates. Microencapsulation by spray drying with maltodextrin DE 10 and 20 was successful to attenuate the bitter taste and the hygroscopicity of casein hydrolysates.

Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

The aim of this work was to encapsulate casein hydrolysate by spray drying with soybean protein isolate (SPI) as wall material to attenuate the bitter taste of that product. Two treatments were prepared: both with 12 g/100 g solids and containing either two proportions of SPI: hydrolysate (70:30 and 80:20), called M1 and M2, respectively. The samples were evaluated for morphological characteristics (SEM), particle size, hygroscopicity, solubility, hydrophobicity, thermal behavior and bitter taste with a trained sensory panel using a paired-comparison test (non-encapsulated samples vs. encapsulated samples). Microcapsules had a continuous wall, many concavities, and no porosity. Treatments M1 and M2 presented average particle sizes of 11.32 and 9.18 mu m, respectively. The wall material and/or the microencapsulation raised the hygroscopicity of the hydrolysate since the free hydrolysate had hygroscopicity of 53 g of water/100 g of solids and M1 and M2 had 106.99 and 102.19 g of water/100 g of solids, respectively. However, the hydrophobicity decreases, the absence of a peak in encapsulated hydrolysates, and the results of the panel sensory test considering the encapsulated samples less bitter (p < 0.05) than the non-encapsulated, showed that spray drying with SPI was an efficient method for microencapsulation and attenuation of the bitter taste of the casein hydrolysate. (c) 2008 Elsevier Ltd. All rights reserved.

Matrix effects observed during pesticides residue analysis in fruits by GC

The influence of the sample matrix in the CC-electron-capture detection analysis of the pesticides dimethoate, diazinon, chlorothalonil.. parathion methyl and fenitrothion in fruits samples has been studied. Experiments have been carried out where the pesticide responses in standard solutions prepared in selected solvent were compared with their response when present in apple, mango, papaya, banana, pineapple and melon extracts. The presence of matrix effects (MEs) and their extent were shown to be simultaneously influenced by several factors (matrix concentration, matrix type, pesticide concentration, analytical range). Pronounced MEs were observed particularly for dimethoate and diazinon in all matrices tested; in lower concentrations, all pesticides presented significant ME. The other pesticides presented variable ME. Higher ME enhancement was detected at lower pesticide concentration levels of and/or at higher matrix concentration solutions. The ME detected for fenitrothion, in the analytical range evaluated, were dependent on matrix type. For each pesticide, solvent and matrix-matched calibrations were compared for all fruit samples, and it could be concluded that quantitation based on standard solutions prepared in blank matrix extract (matrix-matched calibration) should be used to compensate the MEs and to obtain more accurate results for the pesticides studied.

A relação entre desenvolvimento cognitivo e estimulação precoce em alunos da 4. serie do 1. grau

O presente estudo teve por objetivo uma verificação experimental da influência da estimulação precoce no desenvolvimento cognitivo. A ideias deste trabalho surgiu da importância que ora se atribui ao problema de um melhor aproveitamento do homem em suas potencialidades para a construção de uma humanidade melhor. Tal possibilidade reflete-se primordialmente no âmago do processo educativo, e em particular a escola. Fundamentou-se teoricamente em Gerome Bruner, tendo por central 2 de suas proposições: Qualquer assunto pode ser ensinado com eficiência, de forma honesta, a qualquer criança em qualquer estágio de desenvolvimento; É objetivo primordial da educação atingir a imaturidade, levando o homem a ser mais produtivo, mais ajustado à sua cultura, desenvolvendo suas potencialidades ou indo além delas para criar mais. Buscando um maior embasamento, a autora se valeu de estudos teóricos e experimentais de Piaget, Montessori, Okón, Poppovic, Oslon, Austin & Postethwaite, e outros, além de algumas pesquisas realizadas por autores ou instituições brasileiras. O estudo dirigiu-se, especificamente, a alunos da 4º série do 1º grau, para medir competência pedagógica e conhecer dados referentes à escolarização inicial. Os resultados obtidos confirmaram a hipótese fundamental de que quanto mais precocemente a criança for estimula da, maior será sua competência pedagógica posterior, o que se pressupõe ser decorrente da aceleração de seu desenvolvimento cognitivo. Entretanto, face às delimitações criadas e às limitações sofridas, a autora sugere a realização de pesquisas ulteriores sobre o tópico, a fim de que se possa, diante de dados experimentais cada vez mais consistentes e de maior amplitude, propor, de forma mais enfática, uma aplicação psicopedagógica adaptada à realidade social e tecnológica de nossa era.

Política de promoção da exportação : um olhar sobre a evolução da cultura de melão do Rio Grande do Norte

Some sectors in Brazil are earning notoriety in the international market, configuring itself in dynamic areas for the Country. The most typical case is the agribusiness. Rio Grande do Norte state has important role, because 90% of the output of the melon exported by Brazil is produced at Assu/Mossoró. The present work planned to verify the evolution of the culture of the melon produced at Assu/Mossoró area, from 1990 to 2003. Through descriptive research, utilizing the case study and documentary analysis of secondary data this work showed the evolution of the area reaped of melon in the pole Assu/Mossoró, the quantity produced of melon and of the value of the output of the melon between 1990 and 2003. The research verified that all of the factors studied show growth during the analyzed period, showing up the importance of the agribusiness for the region. However the analysis shows the vulnerability of the sector concerning external macroeconomics factors, such as the exchange rates. Showing the importance and/or dependence of the producers for public actions to development of the culture, that might be on areas like infrastructure, economics or taxes

Melão amarelo (CAC) minimamente processado submetido a diferentes cortes e concentrações de cloreto de cálcio armazenado em atmosfera modificada passiva

The aim of this work was to evaluate the quality of yellow melon inodorus Valenciano Amarelo (CAC) fresh cut submitted to two cut types and with application postharvest of calcium chloride. After preparation cubes and slices melon were immersed in solution with different calcium chloride (CaCl2) concentrations for two minutes, afterwards they were conditioned in trays of expanded polystyrene (EPS), covered by plastic film of low density polyethylene (PEBD), stored in cold camera to 5 degrees C +/- 1 and analyzed for 8 days. They were evaluated pH, firmness, tritable acidity (AT), soluble solids (SS) sugar reducer and ratio. The pH values varied from 5.27 to 5.68. The sugars reducers content and the ratio were superior in the slices compared to the cubes. The melon slices maintained larger firmness values compared to the cubes and in general there was reduction in the values of this parameter along the storage period for all treatments. Concentrations of 1.0 and 1.5% of CaCl2, result in larger values of firmness. The storage temperature and modified passive atmosphere they contributed to quality maintenance of MP melon. Concentrations of up to 1.0% of CaCl2 they could be recommended to maintain the melon quality MP melon yellow inodorus (CAC).

Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking

P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive analysis and assessment of the acceptability of samples of beheaded and peeled and only beheaded freshwater prawns smoked using the traditional method or liquid smoke (LS). The prawns subjected to LS were characterised by their aroma, artificial flavour and bitter flavour. The beheaded, peeled prawns were found to be more acceptable, confirming that the presence of the shell is a limiting factor in the acceptability of smoked prawns.

Híbridos experimentais de melão rendilhado cultivados em solo e substrato

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

Concentração de potássio na solução nutritiva e a qualidade e número de frutos de melão por planta em hidroponia

O experimento foi conduzido em hidroponia (NFT) no período de junho a novembro de 2001, na FCAV-UNESP em Jaboticabal-SP, situada a 21º15 22 Sul, 48º18 58 Oeste, e altitude de 575 metros. O híbrido Bônus n0 2 foi cultivado em blocos casualizados, em esquema de parcelas subdivididas, com seis repetições. Os elementos avaliados foram número de frutos por planta (2, 3, 4 e fixação livre) e concentração de potássio na solução nutritiva (66; 115,5; 165 e 247,5mg L-1). O experimento teve como objetivo avaliar a concentração de potássio na solução nutritiva e número de frutos por planta sobre a qualidade dos frutos do meloeiro. Concentrações maiores do que 66mg L-1 de potássio na solução nutritiva não promoveram incrementos nas características de qualidade dos frutos do meloeiro como: teor de sólidos solúveis médio de todos os frutos da planta, do segundo fruto, da acidez total titulável média de todos os frutos da planta, do primeiro fruto, do segundo fruto, do índice de maturação, da espessura da polpa e do índice de formato dos frutos. Frutos oriundos de plantas de melão com dois frutos apresentaram maior teor de sólidos solúveis e acidez total titulável, independente da concentração de potássio na solução nutritiva. O maior número de frutos por planta reduziu a espessura do mesocarpo dos frutos.

Comportamento do meloeiro em cultivo sem solo com a utilização de biofertilizante

O reaproveitamento de nutrientes após a fermentação de resíduos orgânicos em biodigestor, associado à técnica do cultivo hidropônico, é uma alternativa para reduzir custos na agricultura, além de contribuir no menor consumo das reservas naturais de nutrientes do planeta. Com esse enfoque, estudou-se o comportamento da cultura do meloeiro usando a técnica hidropônica e efluente de biodigestor proveniente da fermentação anaeróbica de estrume bovino. Cultivou-se o meloeiro (Cucumis melo L. 'Bônus 2') em condições de ambiente protegido. O delineamento estatístico utilizado foi de blocos casualizados, com 4 tratamentos (cultivo hidropônico em sistema fechado tipo NFT com uso de solução nutritiva organo-mineral; cultivo hidropônico em sistema fechado tipo NFT com uso de solução nutritiva 100% mineral; cultivo em sistema aberto, com substrato e solução nutritiva organo-mineral e cultivo em sistema aberto, com substrato e solução nutritiva 100% mineral) e 6 repetições. Foram realizadas avaliações quanto a altura de plantas aos 50; 56; 63; 70 e 77 dias após a semeadura; tempo de colheita; peso de frutos e produtividade. As melhores respostas foram observadas no cultivo hidropônico em sistema fechado tipo NFT com uso de solução nutritiva 100% mineral. A substituição parcial de adubos minerais por biofertilizante, se mostrou viável para os tratamentos em sistema aberto (com substrato), constituindo-se em masi uma alternativa aos horticultores.

Arranjos produtivos globalizados: o caso do APL da fruticultura de melão de Mossoró - Baraúna-RN

This study discuss the issue on Clusters Global, the productive arrangement of fruits melon Mossoró/Baraúna in Rio Grande do Norte, located in the Potiguar semi-arid RN, is entered in the arket international level, the job serch, from the benchmark neo-schumpeterian, strongly condensed and absorbed in Brazil by focusing on Local Productive Arrangements set out by the Reseatch Netwoark on Sistemas Produtivos e Inovativos Locais (REDESIST), understanding the extent to which innovation efforts, and as interactions between the main actors that make up this APL in particular, account for its global insertion. The methodology includes the application of questions to the producers of melon arrangement as well as interviews with the main responsible for the support, promotion and financing. In conclusion, there is a significant interaction between producres and actors of the arrangement, a fact that contributes to the integration into the international market together with the implementation of relevant innovations. Finally, it is pointed out the need for public policies directed to the production of melon because of its relevance to the exports of Rio Grande do Norte