The stabilisation of purified, reconstituted P-glycoprotein by freeze drying with disaccharides

The drug efflux pump P-glycoprotein (P-gp) (ABCB1) confers multidrug resistance, a major cause of failure in the chemotherapy of tumours, exacerbated by a shortage of potent and selective inhibitors. A high throughput assay using purified P-gp to screen and characterise potential inhibitors would greatly accelerate their development. However, long-term stability of purified reconstituted ABCB1 can only be reliably achieved with storage at -80 °C. For example, at 20 °C, the activity of ABCB1 was abrogated with a half-life of <1 day. The aim of this investigation was to stabilise purified, reconstituted ABCB1 to enable storage at higher temperatures and thereby enable design of a high throughput assay system. The ABCB1 purification procedure was optimised to allow successful freeze drying by substitution of glycerol with the disaccharides trehalose or maltose. Addition of disaccharides resulted in ATPase activity being retained immediately following lyophilisation with no significant difference between the two disaccharides. However, during storage trehalose preserved ATPase activity for several months regardless of the temperature (e.g. 60% retention at 150 days), whereas ATPase activity in maltose purified P-gp was affected by both storage time and temperature. The data provide an effective mechanism for the production of resilient purified, reconstituted ABCB1.

Geochemistry and P and Fe fractionation in anoxic sediments

We investigated the phosphorus (P) and iron (Fe) fractionation in four cores with anoxic sediments, deposited during the mid-Cretaceous oceanic anoxic event 2 (~94 Ma) and the Paleocene-Eocene thermal maximum (?55 Ma), that were exposed to oxygen after core recovery. Surprisingly, P associated with iron oxyhydroxides (Fe-bound P) was a major P phase in these laminated sediments deposited under euxinic conditions. A significant fraction of total Fe was present as (poorly) crystalline ferric Fe. This fraction increased with increasing storage time of the investigated cores. In carbonate-poor samples, Fe-bound P accounted for up to 99% of total P and its abundance correlated with pyrite contents. In samples with higher CaCO3 contents (>5 wt% in the investigated samples), P was mostly present in authigenic Ca-P minerals, irrespective of pyrite contents. We conclude that the P fractionation in anoxic, carbonate-poor, sediments is strongly affected by pyrite oxidation that occurs when these sediments are exposed to oxygen. Pyrite oxidation produces sulfuric acid and iron oxyhydroxides. The abundance of poorly crystalline Fe oxyhydroxides provides further evidence that these were indeed formed through recent (post-recovery) oxidation rather than in situ tens of millions of years ago. The acid dissolves apatite and the released phosphate is subsequently bound in the freshly formed iron oxyhydroxides. Pyrite oxidation thus leads to a conversion of authigenic Ca-P to Fe-bound P. In more calcareous samples, CaCO3 can act as an effective buffer against acidic dissolution of Ca-P minerals. The results indicate that shielding of sediments from atmospheric oxygen is vital to preserve the in situ P fractionation and to enable a valid reconstruction of marine phosphorus cycling based on sediment records.

Melhoria da qualidade de jerked beef pela substituição de nitrito de sódio por extratos naturais de própolis e erva mate como agente antioxidante

Jerked beef, an industrial meat product obtained from beef with the addition of sodium chloride and curing salts and subjected to a maturing and drying process is a typical Brazilian product which has been gradually discovered by the consumer. The replacement of synthetic antioxidants by natural substances with antioxidant potential due to possible side effects discovered by lab tests, consumer health, is being implemented by the meat industry. This study aimed to evaluate the lipid oxidation of jerked beef throughout the storage period by replacing the sodium nitrite by natural extracts of propolis and Yerba Mate. For jerked beef processing brisket was used as raw material processed in 6 different formulations: formulation 1 (control - in nature), formulation 2 (sodium nitrite - NO), formulation 3 (Yerba Mate - EM), formulation 4 (propolis extract - PRO), formulation 5 (sodium nitrite + Yerba Mate - MS + NO), formulation 6 (propolis extract + sodium nitrite - PRO + NO). The raw material was subjected to wet salting, dry salting (tombos), drying at 25°C, packaging and storage in BOD 25°C. Samples of each formulation were taken every 7 days for analysis of lipid oxidation by the TBARS method. In all formulations, were carried out analysis of chemical composition at time zero and sixty days of storage. The water activity analysis and color (L *, a *, b *) was monitored at time zero, thirty and sixty days of storage. The Salmonella spp count, Coliform bacteria, Termotolerant coliforms and coagulase positive staphylococci were taken at time zero and sixty days. The activity of natural antioxidants evaluated shows the decline of lipid oxidation up to 2.5 times compared with the product in natura and presented values with no significant differences between treatments NO and EM, confirming the potential in minimize lipid oxidation of Jerked beef throughout the 60 days of storage. The results also showed that yerba mate has a higher antioxidant capacity compared to the propolis except the PRO + NO formulation. When associated with yerba mate with sodium nitrate, TBARS values become close to values obtained only for the control samples with the addition of sodium nitrite. The proximal composition of the formulations remained within the standards required in the IN nº22/2000 for jerked beef. Samples that differ significantly at 5% are directly related to the established type of formulation. The count of microorganisms was within the standards of the DRC nº12/2001 required for matured meat products. The intensity of the red (a*) decreased with storage time and increase the intensity of yellow (b*) indicates a darkening of the product despite L* also have been increased. These results suggest that yerba mate is a good alternative to meat industry in reducing healing addition salts when associated with another antioxidant.

Comparação da medida de cor de pescado entre sistema de visão computacional e colorímetro convencional no frescor do pescado

A cor da superfície dos alimentos é o primeiro parâmetro de qualidade avaliado pelos consumidores, e é critico para a aceitação do produto, então a medição adequada da cor é uma importante ferramenta. Nesta pesquisa avaliou-se a variação da cor em corvina (Micropogonias furnieri) armazenada em gelo durante 16 dias; os parâmetros de luminosidade (L*), valor cromático a*, valor cromático b*, variação total da cor (ΔE) e croma (C*) foram obtidos por sistema de visão computacional, e por colorímetro Konica Minolta CR-400. O frescor da corvina baseada nas mudanças da cor das brânquias foi avaliado utilizando um sistema de visão computacional. Também se modelou a oxidação da mioglobina em files de burriquete (Pogonias cromis), utilizando os parâmetros de vermelho (valor a* e R). Para registrar as mudanças da cor durante 57,6 h utilizou-se um sistema de visão computacional, a análise química realizou-se determinando a concentração de metamioglobina (%). Na avaliação da cor de corvina armazenada em gelo, o sistema de visão computacional mostrou diferenças significativas para L*, a*, ΔE e C*, enquanto que o colorímetro mostrou diferenças significativas para L* e ΔE, o único parâmetro que não apresentou diferenças entre instrumentos foi ΔE durante a avaliação da corvina armazenada em gelo. O coeficiente de correlação entre os parâmetros da cor (L*, a* e b*) das brânquias da corvina armazenada em gelo pelo tempo de armazenamento foi de 0,9747. O sistema de visão computacional registrou as mudanças da cor em filés de burriquete e se modelaram as mudanças utilizando um modelo exponencial. O sistema de visão computacional mostrou ser mais sensível às mudanças da cor durante a avaliação da cor na corvina armazenada em gelo. É possível prognosticar o tempo de armazenamento da corvina em gelo em função da mudança da cor das brânquias. Assim, foi possível modelar a variação da mioglobina em filés de burriquete utilizando sistemas de visão computacional para registrar ditas mudanças. Os sistemas de visão computacional têm grande capacidade para registrar as mudanças da cor e é possível utiliza-los para avaliar os alimentos em função da cor.

Potencial antioxidante de extratos hidroalcoólicos de mirtilo, polpa de açaí e goji berry: efeito na estabilidade oxidativa e sensorial em queijo petit suisse

The consumer interest in healthy foods with high amounts of antioxidants is one of the important factors for reducing the risk of disease and it has encouraged researchers and industry to develop innovative and functional products and ingredients. To that end, the objective of this research was to study the bioactive compounds present in the acai pulp, blueberry and goji berry samples, as well as the phenolic compounds form of extraction using the response surface methodology (RSM), antioxidant and antimicrobial activity of it, identification and quantification of compounds by high-performance liquid chromatography (HPLC) and, at the end, the development of petit suisse cheeses added with freeze-dried extracts of the samples. A 2³ factorial design was used to analyze the solvent effect (ethanol and water), time (30 and 60 min) and temperature (30 °C and 60 °C) on the extraction and determination of total phenolic compounds (TPC) and antioxidant activity (AA). The variables time and temperature had a positive effect on the antioxidant activity (AA) in their highest levels with 60 min and 60 °C respectively. The ethanol solvent 80 % is more efficient in TPC extraction with AA in all arrays. The identification of phenolic compounds performed by HPLC revealed the presence of catechin, epicatechin, rutin, myricetin, chlorogenic acid, coumaric acid and ferulic acid. Regarding the AA the acai pulp showed higher activity in vitro when extracted by 60 °C for 60 min, but none of the three extracts analyzed under these conditions showed antibacterial activity against Staphylococcus aureus and Salmonella bongori in the concentrations tested (95.00 to 2.34 mg/mL. For petit suisse cheeses added with phenolic extract of the samples, the sample containing goji berry achieved greater sensory acceptance among judges (75.67%), second only to the commercial sample used for comparison with 91.56 % of acceptance. In relation to the storage time, the oxidation was evaluated by the level of thiobarbituric acid reactive substances and color analysis. Both analysis were satisfactory, making the extracts addition an alternative to preserve the product properties and give it a high content of bioactive and nutritive compounds.

Desacoplamento mitocondrial e estresse oxidativo em espermatozoides suínos resfriados

A espécie suína (Sus scropha domesticus) possui relevância nos âmbitos da pesquisa, da xenotransplantação e da produção de carnes. O resfriamento de sêmen é capaz de reduzir o metabolismo celular e possibilitar o armazenamento dos gametas, sendo auxiliar durante práticas de reprodução assistida. Contudo, os espermatozoides suínos são sensíveis ao estresse oxidativo gerado durante o processo de resfriamento. O 2,4 dinitrofenol (DNP) poderia gerar o desacoplamento mitocondrial reduzindo o estresse oxidativo e prolongando indiretamente a viabilidade e capacidade fertilizante de espermatozoides suínos resfriados pela diminuição de espécies reativas de oxigênio. O objetivo do presente estudo foi avaliar os efeitos do desacoplamento mitocondrial induzido pelo DNP e os efeitos desse desacoplamento sobre as de fluidez e integridade de membrana plasmática, funcionalidade de mitocôndria, motilidade espermática, além dos parâmetros de estresse oxidativo de lipoperoxidação e produção de espécies reativas de oxigênio, durante o resfriamento a 17 °C de 24 até 96 horas. Utilizou-se 22 ejaculados expostos ao diluente Betsville Thawing Solution (BTS) (controle) e ao mesmo diluente acrescido das concentrações de 0,01 µM (T1); 0,1 µM (T2); 1,0 µM (T3) e 10 µM (T4) de DNP. Através do teste de Shapiro-Wilk as variáveis que não apresentaram normalidade, tiveram suas médias comparadas pelo teste de KruskalWallis. As análises estatísticas demonstraram que o DNP não se diferiu do controle independente do tempo de armazenamento, para nenhuma das variáveis analisadas. Possivelmente, a falta de ação sobre as mitocôndrias, ou seja, a não promoção do desacoplamento mitocondrial foi o motivo principal para a falta dos efeitos do DNP. Acredita-se que a utilização do DNP em temperaturas mais elevadas por estas promoverem aumento da fluidez de membrana e/ou o aumento das concentrações de DNP poderiam gerar efeitos significativos sobre as mitocôndrias e demais variáveis analisadas. Finalmente, o DNP nas concentrações testadas não se diferiu do controle em todas as variáveis analisadas independente do tempo de armazenamento.

Some factors that may affect the physical-chemical properties of blueberries

The aim of the present study was to investigate the effect of different production and conservation factors on some properties of blueberries. Among the production factors considered were cultivar (Duke, Bluecrop and Ozarkblue) and production mode (organic or conventional). Regarding the conservation factors were evaluated temperature (ambient or refrigeration) and storage time (0, 7 and 14 days). The properties under study belong to three categories: physical properties (color and texture); chemical properties (moisture content, sugars and acidity) and phenolic and antioxidant properties (total phenols, anthocyanins, tannins, ABTS antioxidant activity, DPPH antioxidant activity). The results revealed that moisture content was only influenced by cultivar and that both acidity and sugar contents varied according to the production mode used. Also it was evidenced that the antioxidant activity was not statistically different between cultivars, production modes or conservation conditions. Regarding the phenolic compounds, the tannins were significantly higher for the blueberries produced in organic agriculture. Regarding color significant differences were also encountered and the most intense blue was found in blueberries from cv. Duke, produced in organic farming and stored under refrigeration. Textural attributes were also very significantly influenced by all factors at study: cultivar, production mode and conservation, and the berries from cv. Duke stored under refrigeration showed the highest firmness.

Desenvolvimento de indicadores enzimáticos inteligentes para monitoramento da qualidade de alimentos

A dificuldade em conhecer o histórico de temperatura de um alimento, desde sua produção até o consumo, torna difícil prever sua verdadeira vida-útil. O uso de indicadores de tempo e temperatura (ITT) pode ser uma alternativa inovadora empregada para garantir a validade de produtos de forma dinâmica. Assim, este trabalho visa desenvolver novos indicadores enzimáticos de tempo e temperatura para monitorar a qualidade de alimentos perecíveis durante o seu processamento e armazenamento, baseados na reação de complexação entre o amido e o iodo (azul), e na posterior atuação de uma enzima amilase sobre esse complexo, para causar uma redução da intensidade da cor azul a uma taxa dependente do tempo e da temperatura de armazenagem. Os sistemas inteligentes propostos possuem versatilidade de atuação em função do tipo e quantidade de amilase empregada. Desta forma, foi utilizada uma amilase termoestável para a formulação de um indicador inteligente de processamento, utilizado para o controle de tratamentos térmicos industriais (pasteurização);e uma amilase termosensível na formulação de um indicador de armazenamento, empregada para o controle das condições de temperatura durante a cadeia de frio de produtos perecíveis. Na elaboração dos ITT de processamento foram realizadas simulações em laboratório e testes em planta fabril, os quais avaliaram diferentes concentrações de amilase termoestável nos protótipos de ITT quando submetidos as condições de tempo e temperatura de pasteurização. Os resultados evidenciaram que a resposta de cor dos indicadores foi visualmente interpretada, como adaptável à medição usando equipamentos, apresentando boa reprodutibilidade em todas as condições estudadas. O ITT contendo 6,5 % de amilase termoestável (penzima/pamido) foi aquele cujo resultado melhor se adequou à utilização na validação de cozimento de presunto. Nesta condição, o protótipo anexado à embalagem primária do produto indicou o processo de pasteurização de forma fácil, precisa e não destrutiva. Já durante o desenvolvimento do ITT de armazenamento foram realizadas simulações em laboratório, testes em planta fabril e ponto de venda, os quais avaliaram o uso de diferentes concentrações de amilase termosensível nos protótipos de ITT quando submetidos a diversas condições de cadeia de frio. Os resultados evidenciaram que devido à possibilidade de definir a vida-útil destes protótipos variando as concentrações de enzima termosensível, os indicadores podem ser facilmente adaptados para controlar as condições de temperatura durante a cadeia de diversos alimentos perecíveis. O protótipo contendo 60 % de amilase termosensível (penzima/pamido) foi aquele cujo resultado melhor se adequou à utilização no controle da cadeia avícola. Assim, o ITT indicou visualmente o histórico de tempo e temperatura de produtos à base de frango de forma fácil e precisa. Os resultados obtidos na avaliação das percepções dos consumidores frente ao emprego de indicadores inteligentes em embalagens alimentícias mostraram que o uso de ITT é uma inovação receptiva, com consequente aceitação e intenção de compra elevada pela população brasileira. Assim, com este trabalho espera-se contribuir efetivamente para que o conceito de embalagens inteligentes possa ser aceito comercialmente e que sejam estabelecidas no Brasil normas que regulamentem seu uso, conferindo benefícios à conservação de grande variedade de alimentos.

Effects of electron-beam irradiation on chemical and antioxidation parameters of wild Macrolepiota procera dried samples

Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes in color and texture, or microbiological spoilage. Drying is considered as the most appropriate method to prevent these alterations, but it has some limitations, such as shrinkage, enzymatic and non-enzymatic browning reactions, and oxidation of lipids and vitamins. Irradiation might effectively attenuate the undesirable changes caused by drying process, ensuring also higher shelf-life of mushrooms and their decontamination [I]. In the present work, the combined effects of electron-beam irradiation (at 0, 0.5, 1 and 6 kGy doses) and storage time (at 0, 6 and 12 months) were evaluated and compared. Macrolepiota procera (Scop.) Singer wild samples were obtained in Tnis-os-Montes, in the Northeast of Portugal, and dried at 30 •c in an oven. Subsequently, the samples were divided in four groups: control (non-irradiated, 0 kGy); sample 1 (0.5 kGy); sample 2 (1 kGy) and sample 3 (6 kGy). The irradiation was performed at the lNCTInstitute of Nuclear Chemistry and Technology (lNCT), in Warsaw, Poland. Moisture, protein, fat, carbohydrates and ash were determined following standard procedures. Free sugars and tocopherols were determined by high performance liquid chromatography coupled to a refraction index detector (HPLC-RI) and a fluorescence detector, respectively; fatty acids were determined by gas-liquid chromatography with flame ionization detection (GC-FID). Antioxidant activity was evaluated in the methanolic extracts by in vitro assays measuring DPPH (1,1-diphenyl-2- picrylhydrazyl) radical scavenging activity, reducing power, inhibition of ~-carotene bleaching and inhibition oflipid peroxidation using thiobarbituric acid reactive substances (TBARS) assay. Total phenolics were also determined by the Folin-Ciocalteu assay. All the parameters showed a decrease tendency with storage time. Trehalose and y-tocopherol were preserved with 1 kGy dose. Electron-beam irradiation did not impart additional changes to most of the chemical and antioxidant parameters of M. procera dried samples. This is a very promising result, since electron-beam irradiation might attenuate most unwanted changes caused by drying, maintaining its long-term effectiveness.

Nitrogen vs argon: what is the most effective atmosphere for shelf-life extension of buckler sorrel leaves?

Buckler sorrel (Rumex induratus Boiss. & Reut.) is an underutilized leafy vegetable with peculiar sensory properties and potential as a gourmet food. In the food industry, different packaging methods have been used for shelf-life extension, but it is important to know how the quality of minimally processed vegetable is affected by these treatments. Recently, nitrogen and argon have been used for food packaging. Nitrogen is low soluble in water and other food constituents and does not support the growth of aerobic microbes. In turn, argon is biochemically active and appears to interfere with enzymatic oxygen receptor sites. In this study, modified atmospheres enriched with nitrogen and argon were evaluated for shelf-life extension of buckler sorrel leaves. Wild samples were gathered in Bragança, Portugal, considering local consumers’ sites and criteria. Healthy and undamaged leaves were selected, rinsed in tap water, and a portion was immediately analyzed (non-stored control). The remaining fresh material was packaged in polyethylene bags under nitrogen- and argon-enriched atmospheres and a conventional control atmosphere (air). All packaged samples were stored at 4 ºC for 12 days and then analyzed. The headspace gas composition was monitored during storage. Different quality attributes were evaluated, including visual (colour), nutritional (macronutrients, individual sugars and fatty acids) and bioactive (hydrophilic and lipophilic molecules and antioxidant properties) parameters. Different statistical tools were used; the one-way analysis of variance (ANO VA) was applied for analyse the differences among treatments and a linear discriminant analysis (LDA ) was used to evaluate the effects on the overall postharvest quality. The argon-enriched atmosphere better prevent the samples yellowing. The proximate composition did not change significantly during storage. Samples in control atmosphere revealed higher protein and ash contents and lower levels of lipids. The non-stored control samples presented the higher amounts of fructose, glucose and trehalose. The storage time increased the palmitic acid levels and decreased the content in α-linolenic and linoleic acids. The γ- e δ-tocopherols were higher after the 12 days of cold storage. Probably, the synthesis of these lipophilic compounds was a plant strategy to fight against the abiotic stress induced by storage. Higher levels of total phenolics and flavonoids and increased reducing power and β-carotene bleaching inhibition capacity were also found in the stored control samples. Once again, this result may be attributed to the intrinsic plant-protection mechanisms. Overall, the argon atmosphere was more suitable for quality preservation and shelf-life extension of buckler sorrel.

Influência do sistema anteoxidante da catalase no ciclo do glioxilato durante o estabelecimento pós-germinativo de cártamo (Carthamus tinctorius L.) e de girassol (Helianthus annuus L.)

Oilseeds are a high-value natural resource, due to its use as a substitute for petroleum. However, the storage time can reduce seed viability and oil quality. Therefore, scientific efforts have been made to provide a increment of storage time, germination rates and plant establishment of high-value oilseeds. The seedling establishment depends of the plant pass over the functional transition stage, characterized by a metabolic change from heterotrophic condition to autotrophic one. The storage oil mobilization is performed by β-oxidation process and the glyoxylate cycle. Also, the functional transition involves acclimation to photosynthetic condition, which generally includes the participation of antioxidant system and the reactive oxygen species, the latter are produced in various reactions of primary and secondary metabolism. In the present study, Catalase was inhibited during the functional transition of sunflower and safflower, after were performed many analyzes to elucidate the effects caused on the SOD and APX antioxidant systems. Also, were checked the changes in expression pattern of the glyoxylate cycle enzymes markers, ICL and MLS. It was observed that after CAT inhibition, the SOD and APX antioxidant systems allow the seedling establishment. Besides, was verified that both oilseeds can be accelerate the reverse mobilization and the photosynthetic establishment when Catalase activity has dramatically decreased

Postharvest changes in profiles of sugars, organic acids and tocopherols in leafy vegetables monitored by chromatographic techniques

After harvest, plants remain living organisms with the capacity to carry out metabolic processes. Thus, from the moment they are detached from the source of nutrients, they become entirely dependent on their own organic reserves [1]. Postharvest changes cannot be stopped, but they can be slowed within certain limits. Therefore, this study was conducted to evaluate the effects induced by storage in the profiles of sugars, organic acids and tocopherols of two leafy vegetables. Wild samples of watercress (Nasturtium officinale R. Br.) and buckler sorrel (Rumex induratus Boiss. & Reut.), from the Northeastern region of Portugal, were analyzed after harvest (control) and after storage in sterilized packages (using the passive modification mode) at 4ºC for 7 or 12 days, respectively. Analyses were performed by high-performance liquid chromatography (HPLC) using different detectors, i.e., a refraction index detector (RID) for free sugars, a photodiode array detector (PDA) for organic acids, and a fluorescence (FP) detector for tocopherols. The storage time decreased the levels of fructose, glucose and total sugars in both leafy vegetables and increased the total organic acids content. The decrease of these sugars can be related to its use by the plant to produce the required energy. Ascorbic acid was detected in buckler sorrel and decreased with storage; while the amount of malic acid increased in both species. Curiously, all the tocopherol isoforms increased in watercress, while buckler sorrel just present higher values of γ- and δ- tocopherols. In fact, the de novo synthesis of these bioactives compounds can be a plant strategy to fight against the reactive species that are produced during storage. The knowledge of the behavior of these compounds during storage that was achieved with this study [2] may contribute to the development of more effective preservation strategies for leafy vegetables.

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Antitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in "Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect.

CHARACTERIZATION OF POSTHARVEST PHYSIOLOGY ATTRIBUTES OF SIX COMMERCIALLY GROWN TOMATO VARIETIES IN KENYA

Tomato ( Lycopersicon esculentum Mill) is the leading vegetable in terms of production in Kenya. The Kenyan local market has a wide variety of tomato cultivars with a wide range of morphological and sensorial characteristics. However, information on the nutritional and postharvest quality of these varieties is lacking. The aim of this research was to investigate and identify tomato varieties of superior postharvest quality and recommend them to small and medium scale farmers. In this study, six tomato varieties were grown in a greenhouse and analyzed at three maturity stages (mature green, turning and red ripe). The tomatoes were analyzed at specific days after harvest and storage at room temperature (25o C). Percentage weight loss, color, respiration and ethylene production rates were analyzed to assess the postharvest quality of the tomatoes. The color was measured using a Minolta Chromameter while the respiration rate and ethylene production rates were determined using the static system approach. Color, weight loss, respiration and ethylene production rates were positively affected by storage time when harvested at the three maturity stages. The percentage weight loss of the tomato fruits was higher in the determinate varieties, and at the turning stage of maturity (3.8 %). Minor color changes were observed after storage of the tomatoes harvested at red stage for six days. Both rates of respiration and ethylene production were low, with the respiration rate ranging between 56-10 ml CO2 Kg-1h-1. The Chonto F1 variety had the highest rate of ethylene production (5.4 μL C2H4 Kg-1h-1) on the 4th day of storage after harvest at the red ripe stage. Overall, the indeterminate tomato varieties displayed better postharvest quality that can prolong the fruits shelf life for marketing. In turn, the turning stage of maturity proved to be a better stage to harvest tomatoes as the color development was more uniform.

Compressão de Imagens Usando a Função de Peano e a Transformada Wavelet 1D

In this work, spoke about the importance of image compression for the industry, it is known that processing and image storage is always a challenge in petrobrás to optimize the storage time and store a maximum number of images and data. We present an interactive system for processing and storing images in the wavelet domain and an interface for digital image processing. The proposal is based on the Peano function and wavelet transform in 1D. The storage system aims to optimize the computational space, both for storage and for transmission of images. Being necessary to the application of the Peano function to linearize the images and the 1D wavelet transform to decompose it. These applications allow you to extract relevant information for the storage of an image with a lower computational cost and with a very small margin of error when comparing the images, original and processed, ie, there is little loss of quality when applying the processing system presented . The results obtained from the information extracted from the images are displayed in a graphical interface. It is through the graphical user interface that the user uses the files to view and analyze the results of the programs directly on the computer screen without the worry of dealing with the source code. The graphical user interface, programs for image processing via Peano Function and Wavelet Transform 1D, were developed in Java language, allowing a direct exchange of information between them and the user