Efeitos de abelhas na frutificação e qualidade de melancia (cv. Crimson Sweet) na região Central do estado do Piauí

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Physicochemical properties of three sugary cassava landraces

Neste trabalho, foram avaliadas propriedades físicas e físico-químicas das raízes de três acessos de mandiocaba (Manihot esculenta Crantz): São Francisco Bag 3, Manicueira 62 e Castanhal Iracema. Os três acessos apresentaram elevada produtividade estimada (≥3,93kg planta^-1) e as suas raízes apresentaram altos teores de açúcares (≥3,92g 100g^-1 de raiz), apresentando-se como uma alternativa para a produção de xarope, particularmente o acesso São Francisco Bag 3 (4,76g 100g^-1). O acesso Manicueira 62 foi o que apresentou o maior conteúdo de amido (4,40g 100^-1). As três raízes estudadas apresentaram altos níveis de cianeto total (>195mg kg^-1), o que indica que elas também necessitam ser processadas antes de serem consumidas.

Identification of duplicates of cassava accessions sampled on the North Region of Brazil using microsatellite markers

Duplicatas costumam ocorrer em bancos de germoplasma e a sua identificação é necessária para facilitar o manejo dos bancos ativos de germoplasma (BAGs) e diminuir custos de manutenção. O objetivo deste trabalho foi identificar duplicatas de mandioca determinadas previamente pela caracterização morfo-agronômica, em um BAG da Amazônia Oriental. Foram selecionados 36 acessos que se agrupavam em 13 grupos de similaridade morfo-agronômica para serem genotipados com 15 locos microssatélites. Todos os locos foram polimórficos, sendo obtidos 75 alelos, com média de cinco alelos por loco e H_E = 0,66. Foram encontrados 34 pares de genótipos que apresentaram perfis multilocos idênticos e a probabilidade de identidade genética foi de 1,1x10^-12 com probabilidade de exclusão de 99,9999%. Entre essas duplicatas, estão materiais coletados em épocas e locais diferentes, e com diferentes denominações e acessos com o mesmo nome coletados em diferentes locais e anos. O estudo identificou genótipos que vem sendo cultivados em diferentes locais e que vêm sendo mantidos pelos agricultores ao longo dos anos.

Production of medium-chain-length polyhydroxyalkanoate by Pseudomonas oleovorans grown in sugary cassava extract supplemented with andiroba oil

Pseudomonas oleovorans were grown on sugary cassava extracts supplemented with andiroba oil for the synthesis of a mediumchain- length polyhydroxyalkanoate (PHA_MCL). The concentration of total sugars in the extract was approximately: 40 g/L in culture 1, 15 g/L in cultures 2 and 3, and 10 g/L in culture 4. Supplementation with 1% andiroba oil and 0.2 g/L of (NH₄)₂HPO₄ was performed 6.5 hours after growth in culture 3, and supplementation with the same amount of andiroba oil and 2.4 g/L of (NH₄)₂HPO₄ was performed at the beginning of growth in culture 4. The synthesis resulted mainly in 3-hydroxy-decanoate and 3-hydroxy-dodecanoate units; 3-hydroxy-butyrate, 3-hydroxy-hexanoate; and 3-hydroxy-octanoate monomers were also produced but in smaller proportions. P. oleovorans significantly accumulated PHA_MCL in the deceleration phase of growth with an oxygen limitation but with sufficient nitrogen concentration to maintain cell growth. The sugary cassava extract supplemented with andiroba oil proved to be a potential substrate for PHA_MCL production.

Genetic parameters and simultaneous selection for root yield, adaptability and stability of cassava genotypes

O objetivo deste trabalho foi estimar parâmetros genéticos e avaliar a seleção simultânea quanto à produtividade de raízes e à adaptabilidade e estabilidade de genótipos de mandioca. Os efeitos dos genótipos foram considerados como fixos e aleatórios, e a metodologia de modelos mistos (REML/Blup) foi utilizada para estimar os parâmetros genéticos e a média harmônica do desempenho relativo dos valores genotípicos (MHPRVG), para seleção simultânea. Dez genótipos foram avaliados em delineamento de blocos ao acaso, com quatro repetições. O experimento foi realizado nos municípios de Altamira, Santarém e Santa Luzia do Pará, PA, nos anos agrícolas de 2009/2010, 2010/2011 e 2011/2012. As raízes foram colhidas 12 meses após o plantio, em todos os locais testados. A produtividade de raízes apresentou baixo coeficiente de variação genotípica (4,25%) e herdabilidade de parcelas individuais no sentido amplo (0,0424), o que resultou em baixo ganho genético. Em razão da baixa correlação genotípica (0,15), a classificação dos genótipos quanto à produtividade de raízes variou de acordo com o ambiente. Os genótipos CPATU 060, CPATU 229 e CPATU 404 destacaram-se quanto à produtividade, adaptabilidade e estabilidade.

Solanum americanum: reservoir for Potato virus Y and Cucumber mosaic virus in sweet pepper crops

Weeds can act as important reservoirs for viruses. Solanum americanum (Black nightshade) is a common weed in Brazil and samples showing mosaic were collected from sweet pepper crops to verify the presence of viruses. One sample showed mixed infection between Cucumber mosaic virus (CMV) and Potato virus Y (PVY) and one sample showed simple infection by PVY. Both virus species were transmitted by plant extract and caused mosaic in tomato (Solanum lycopersicum cv. Santa Clara), sweet pepper (Capsicum annuum cv. Magda), Nicotiana benthamiana and N. tabaccum TNN, and local lesions on Chenopodium quinoa, C. murale and C. amaranticolor. The coat protein sequences for CMV and PVY found in S. americanum are phylogenetically more related to isolates from tomato. We conclude that S. americanum can act as a reservoir for different viruses during and between sweet pepper crop seasons.

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.

Cassava and turmeric flour blends as new raw materials to extruded snacks

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.

Chemical Composition, Rumen Fermentation Kinetics, Digestibility and Energy Value of Cassava Leaves Hay at Different Storage Times

Cassava leaves have been widely used as a protein source for ruminants in the tropics. However, these leaves contain high level of hydro-cyanic acid (HCN) and condensed tannins (CT). There are evidences that making hay can eliminate more than 90% of HCN and that long-term storage can reduce CT levels. A complete randomized design with four replicates was conducted to determine the effect of different storage times (0-control, 60, 90 and 120 days) on chemical composition, in vitro rumen fermentation kinetics, digestibility and energy value of cassava leaves hay. Treatments were compared by analyzing variables using the GLM procedure (SAS 9.1, SAS Institute, Inc., Cary, NC). Crude protein (CP) and ether extract (EE) of the cassava hay were not affected (P > 0.05) by storage time (17.7% and 3.0%, respectively). Neutral detergent fiber, acid detergent fiber, total carbohydrate and non-fiber carbohydrate were not affected either (P>0.05) by storage time (47.5, 32.6, 72.3 and 25.8% respectively). However, other parameters were influenced. CT was lower (P<0.05) in hay after 120 days of storage compared with control (1.75% versus 3.75%, respectively). Lignin and insoluble nitrogen in neutral detergent, analyzed without sodium sulfite, were higher (P<0.01) after 120 days of storage, compared with the control (11.22 versus 13.57 and 1.65 versus 3.81% respectively). This suggests that the CT has bound to the fiber or CP and became inactive. Consequently, the in vitro digestibility of organic matter (50.36%), total digestible nutrients (44.79%) and energy (1.61 Mcal/KgMS), obtained from gas production data at 72 h of incubation, has increased (P<0.05) with storage times (56.83%, 51.53% and 1.86 Mcal/KgMS, respectively). The chemical composition and fermentative characteristics of cassava hay suffered variations during the storage period. The best values were obtained after 90 days of storage. This is probably due to the reduction in condensed tannins.

DIGESTIBLE ENERGY OF UNPEELED CASSAVA ROOT MEAL AND ITS EFFECT ON GROWTH PERFORMANCE AND CARCASS TRAITS IN RABBITS

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Cassava root husks powder as green adsorbent for the removal of Cu(II) from natural river water

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

Cyclodextrin Production by Bacillus lehensis Isolated from Cassava Starch: Characterisation of a Novel Enzyme

The properties of a previously unknown enzyme, denominated cyclodextrin glycosyltransferase, produced from Bacillus lehensis, were evaluated using affinity chromatography for protein purification. Enzyme characteristics (optimum pH and temperature; pH and temperature stability), the influence of substances on the enzyme activity, enzyme kinetics, and cyclodextrin production were analysed. Cyclodextrin glycosyltransferase was purified up to 320.74-fold by affinity chromatography using beta-cyclodextrin as the binder and it exhibited 8.71% activity recovery. This enzyme is a monomer with a molecular weight of 81.27 kDa, as estimated by SDS-PAGE. Optimum temperature and pH for cydodextrin glycosyltransferase were 55 degrees C and 8.0, respectively. The Michaelis-Menten constant was 8.62 g/l during maximum velocity of 0.858 g/l.h.

Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to heat-moisture treatment

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

Fenologia e mistura de reguladores vegetais e de fertilizante foliar no metabolismo da videira cv. sweet sunshine em clima semiárido

Pós-graduação em Agronomia (Horticultura) - FCA