Virulence of entomopathogenic nematodes (Rhabditida: Steinernematidae, Heterorhabditidae) to spittlebug Mahanarva spectabilis (Hemiptera: Cercopidae)

A cigarrinha-das-pastagens pode causar sérias limitações na produção de forragens, e o uso de produtos químicos para o controle é caro, além de poder prejudicar o ambiente. Então, existe a necessidade de reduzir o uso de agentes químicos através do desenvolvimento de novas estratégias de controle dessa praga. A virulência de nove isolados de nematoides entomopatogênicos (NEPs) sobre a cigarrinha-das-pastagens foi avaliada em condições de laboratório e casa-de-vegetação. Ninfas de quarto/quinto ínstar de Mahanarva spectabilis foram expostas aos isolados de NEPs em laboratório, e os mais virulentos foram aplicados sobre as ninfas em casa-de-vegetação sob as concentrações de 2000 e 4000 JIs/mL. A eficácia do agente patogênico foi confirmada pela dissecação dos hospedeiros mortos. Todos os isolados testados foram patogênicos às ninfas da cigarrinha-das-pastagens em laboratório, particularmente Steinernema carpocapsae, S. feltiae, S. riobrave e Heterorhabditis amazonensis RSC1, cada um deles causando mortalidade maior que 80%. A concentração não influenciou a eficiência, exceto para S. carpocapsae, o qual não foi tão efetivo como os demais em casa-de-vegetação. Nematoides entomopatogênicos podem ser incluídos em programas de manejo integrado de M. spectabilis.

Antifungal activity of flavonoids from Heteropterys byrsonimifolia and a commercial source against Aspergillus ochraceus: In silico interactions of these compounds with a protein kinase

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização da produção e qualidade físico-química de méis produzidos no Estado de Pernambuco

The present study had as objective contribute to the characterization of beekeeping in the Pernambuco State and evaluate the physical-chemical quality of the honeys produced in the region. For this, was applied a directed formulary to the representative organ of beekeeping class aboutthe productives and technicals aspects of beekeepers. Was obtained 14 samples of honey by Apis mellifera africanized, stored in sterile plastic vessels was sent to the Beekeeping Products Quality Control Laboratory (CEA-UNITAU). Was observed that the most of beekeepers have of 50 to 100 hives (57,14%), 28,57% of 100 to 200 hives and 14,28% more than 500 hives, being that 85,71% produce 30 to 50 kg honey/hives/flowering. All use the standard hive Langstroth and 85,71% obtain their swarm by capture. About the physical-chemical quality of the honey, was observed that moisture content varied from 18,2% to 22,0%, with mean value of 19,80±1,11; the water activity varied from 0,70 to 0,84 aw, with mean value of 0,79±0,05 aw; the total acidity was 24,91±8,99 meq/kg and the average index of hydroxymethylfurfural was 16,32±17,88 meq/kg. The results obtained are according to the quality limits established by the brazilian legislation, excepted the water activity that exceeded the maximum limit of 0,65 aw. The datasobtained in this paper shows the development of beekeeping in Pernambuco State and the honey presents nice quality.

Tecnologías de conservación por métodos combinados en pimiento, chaucha y berenjena

La tecnología de los métodos combinados permite reducir la intensidad del tratamiento térmico y mantener las propiedades organolépticas en el producto final, mediante una combinación de obstáculos que aseguran la estabilidad y seguridad microbiana. El objetivo de este trabajo fue aplicar dicha tecnología en la conservación de tres hortalizas: pimiento, chaucha y berenjena y analizar la calidad y vida útil de los productos obtenidos. La elaboración de las conservas se efectuó del siguiente modo: las hortalizas fueron cortadas y posteriormente escaldadas en solución de ácidos cítrico, láctico y acético. Terminada esta etapa se envasaron con la solución de relleno, constituida por los ácidos de la solución de escaldado con la adición de ácido ascórbico. Los análisis que se realizaron tanto en el material fresco como en los productos procesados fueron: humedad, pH, hidratos de carbono, lípidos, proteína, vitamina C, °Brix, actividad enzimática y acidez total. En los productos ya procesados se realizó el control microbiológico. Los resultados indican que la aplicación de los métodos combinados permite conservar los productos elaborados a temperatura ambiente y se mantiene su seguridad microbiológica.

A total system approach to sustainable pest management

A fundamental shift to a total system approach for crop protection is urgently needed to resolve escalating economic and environmental consequences of combating agricultural pests. Pest management strategies have long been dominated by quests for “silver bullet” products to control pest outbreaks. However, managing undesired variables in ecosystems is similar to that for other systems, including the human body and social orders. Experience in these fields substantiates the fact that therapeutic interventions into any system are effective only for short term relief because these externalities are soon “neutralized” by countermoves within the system. Long term resolutions can be achieved only by restructuring and managing these systems in ways that maximize the array of “built-in” preventive strengths, with therapeutic tactics serving strictly as backups to these natural regulators. To date, we have failed to incorporate this basic principle into the mainstream of pest management science and continue to regress into a foot race with nature. In this report, we establish why a total system approach is essential as the guiding premise of pest management and provide arguments as to how earlier attempts for change and current mainstream initiatives generally fail to follow this principle. We then draw on emerging knowledge about multitrophic level interactions and other specific findings about management of ecosystems to propose a pivotal redirection of pest management strategies that would honor this principle and, thus, be sustainable. Finally, we discuss the potential immense benefits of such a central shift in pest management philosophy.

Tuotteiston nykytila-analyysi ja kehitystoimenpiteiden kartoitus ohutlevytuotteita valmistavassa yrityksessä

Työn tavoitteena oli tutkia kohdeyrityksen tuotteiston nykytilaa ja antaa kehitysehdotus tuotteiston uudesta rakenteesta, jolla voidaan toteuttaa tehokasta sarjatuotantoa. Tutkimuksessa keskityttiin vakiotuotteista koostuvan tuotteiston analysointiin. Tarkastelun kohteeksi valittiin tuotteiston yksittäiset tuotenimikkeet, joita analysoitiin toteutuneiden myyntilukujen ja asiakashaastatteluista saatujen tietojen perusteella Työssä käytettiin tutkimusmenetelminä kirjallisuustutkimusta, teemahaastattelua ja tuotteiden myynti- ja käyttötilastojen tarkastelua. Tutkimuksen luotettavuutta lisäsi, kun käytettiin kolmen riippumattoman tutkimusta vahvistavan menetelmän yhdistämistä. Tutkimuksessa saavutettujen tulosten perusteella tuotteille tulisi kehittää uudet ohjausmenetelmät, jotka helpottavat tuotannon ja varaston hallintaa. Tuotteet, joilla ei ole ollut myyntiä, tulisi käydä yksityiskohtaisesti läpi ja tehdä arviointi niiden tarpeellisuudesta. Tuoterakenteita tulisi kehittää modulaarisemmaksi tehokkaampaa sarjatuotantoa ajatellen. Tuoteryhmissä olevat samankaltaiset tuotteet tulisi yhdistää, jolloin valikoimasta saataisiin yksinkertaisempi ja helpommin hallittava.

Guia de análises microbiológicas para cortes de aves in natura: elaboração e aplicação prática

An effective hygiene and sanitation inspection of meat and meat products is essential for its production and commercialization. For this reason, the national and international standards responsible for these products quality control employs microbiological analyses methods as quality control tools. In December of 2012, it was included in the Ministério da Agricultura Pecuária e Abastecimento (MAPA) website, a Microbiological Scope of food and water, which presents the replacement of some methods proposed by the Normative Instruction 62. Some of these methodologies are considered rapid, practical and convenient. However, other methodologies were still replaced by conventional ones, which presents disadvantages as incorrect interpretations of the microorganism phenotypical and biochemical characteristics, leading to the misinterpretation of test results. Therefore, the objective of this study is to develop a comprehensive, practical and illustrative guidebook of microbiological analysis for in natura poultry cuts. The methods addressed in this guide are the official standards analysis required by the poultry cuts legislation, which are the Escherichia coli count, the thermotolerant coliforms count, the aerobic plate count and the detection of Salmonella spp. The approached methodologies for these analysis will be the AOAC 998.08, the Normative Instruction 62 and the ISO 4833-1:2013 and ISO 6579:2002, respectively. In these events, it is expected to obtain an enlightening and approved guidebook evaluated by laboratory technicians, which will help reduce the analytical subjectivity leading to a more reliable interpretation of the test results.

Control system for forced-air cooling of horticultural products

This work is a study of the implementation of a classical controller using a tuning method referred to as IMC (Internal Model Control) and aimed at the reduction of electrical energy consumption by the appropriate relation between energy consumption and the cooling time with forced air. The supervisory system installed was able to manipulate the variable of frequency of the signal power of the exhaust fan engine (forced air module), to accelerate or decelerate the loss of heat from the product to be cooled by airflow variation that passes through the mass of the produce. The results demonstrated a reduction in energy consumption from 64% and an increase of only 8% in the cooling time to the system using PI/IMC (Proportional - Integral with IMC) tuning method compared with the system in its operating nominal condition. This PI/IMC control may be implemented directly in a frequency converter, without the need to purchase a computer or PLC (programmable logic controller) to run the dedicated application, increasing its economical viability.

STUDIES ON THE QUALITY AND PROCESS CONTROL FACTORS DURING THE PRODUCTION AND STORAGE OF SALTED DRIED FISH PRODUCTS

In this study the quality and process control factors during the production and storage of salted dried fish products. The study reveals that quantity of dry fish production in the state is decreasing and dry fish processing industry should be encouraged by central and state governments. The dry and wet salting may be carried out to a period of 4 to 8 hours respectively and time may depend on temperature, size, and concentration of medium. Demand is an unavoidable factor for sale of fish. The packed dry salted lots kept at room temperature are useful only for 20 days. The refrigerator- stored lots had more storage life and nutritional content are good up to 3 months. The cold storage stored dry salted lot had more storage life than the wet salted lot. The use of preservatives in salting is encouraged to reduce pH. The low temperature preservation maintains the nutritional value and quality for long period. It further encourages the labeling of nutritional value of dry fish as in tinned products.

Control of final moisture content of food products baked in continuous tunnel ovens

There are well-known difficulties in making measurements of the moisture content of baked goods (such as bread, buns, biscuits, crackers and cake) during baking or at the oven exit; in this paper several sensing methods are discussed, but none of them are able to provide direct measurement with sufficient precision. An alternative is to use indirect inferential methods. Some of these methods involve dynamic modelling, with incorporation of thermal properties and using techniques familiar in computational fluid dynamics (CFD); a method of this class that has been used for the modelling of heat and mass transfer in one direction during baking is summarized, which may be extended to model transport of moisture within the product and also within the surrounding atmosphere. The concept of injecting heat during the baking process proportional to the calculated heat load on the oven has been implemented in a control scheme based on heat balance zone by zone through a continuous baking oven, taking advantage of the high latent heat of evaporation of water. Tests on biscuit production ovens are reported, with results that support a claim that the scheme gives more reproducible water distribution in the final product than conventional closed loop control of zone ambient temperatures, thus enabling water content to be held more closely within tolerance.

Effect of bean genotypes, insecticides, and natural products on the control of Bemisia tabaci (Gennadius) biotype B (Hemiptera: Aleyrodidae) and Caliothrips phaseoli (Hood) (Thysanoptera: Thripidae)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Sustancias y desechos peligrosos: impacto del movimiento transfronterizo hacia la región de América Latina y el Caribe y posibles acciones preventivas y de control. Parte I: la realidad del tráfico ilícito y los mecanismos institucionales para su prevención = Hazardous products and wastes: impact of transboundary movement towards the Latin American and Caribbean region and possibilities for preventing and controlling it. Part one: illegal traffic and institutional machinery for preventing it

Incluye Bibliografía

Sustancias y desechos peligrosos: impacto del movimiento transfronterizo hacia la región de América Latina y el Caribe y posibles acciones preventivas y de control. Parte II: el papel de la CEPAL = Hazardous products and wastes: impact of transboundary movement towards the Latin American and Caribbean region and possibilities for preventing and controlling it. Part two: the role of ECLAC

Incluye Bibliografía