Qualidade fisiológica de sementes de Sebastiania commersoniana (Baill.) Smith & Downs (branquilho - Euphorbiaceae) durante o armazenamento

This paper aims to evaluate the physiological quality of Sebastiania commersoniana seeds stored in cloth bag, plastic bag and glass container and kept in two conditions: laboratory workbench and cold chamber (4 ± 2°C e 80% relative humidity - RH) for 531 days. Periodically, samples were taken in order to determine the moisture content and to perform germination tests. The experimental design was completely randomized, in factorial scheme of 3 × 2 (wrappings × conditions), for each period of storage evaluated (0, 158, 271, 389 and 531 days of storage). Supplementary, a polynomial regression was adjusted in order to describe the physiological quality of the seeds for the different conditions during the experimental period. The results lead to the following considerations: a) storage under variable temperature and air humidity (laboratory workbench) can be used for periods of over five and a half months, with the seeds stored in cloth bag, plastic bag or glass container; b) the physiological quality of the seeds was not hardly altered when stored in cold chamber in cloth bag, plastic bag and glass container for over 18 months.

Atividade antioxidante e antimicrobiana do alecrim (Rosmarinus officinalis L.) em filés de tilápia (Oreochromis ssp) salgados secos durante o armazenamento congelado

Rosemary (Rosmarinus officinalis L.) is a spice from Lamiaceae family known since ancient times because its medicinal effects and, currently, several studies have pointed its antioxidant and antimicrobian effects. Lipid oxidation is a problem in food production because proceed the lost of organoleptical and nutritional qualities so required in Market. Fish salting is an ancient conservation method that expect reduce water activity and, consequently, microorganism growth in food, except halophillic bacteria. In the meantime, the inconvenient of this procedure is that the salt accelerates tissue's lipid oxidation. The aim of this work was evaluate the antioxidative and antimicrobian effects by treatment and pre treatment with rosemary (Rosmarinus officinalis L.) aqueous extract in dry salted tilapia fillets, storaged in freezing temperatures. To follow the oxidative, dry salted tilapia fillets were treated or pre treated with rosemary natural extract and storage at -18°C for 240 days. Analisys of 2-thiobarbituric acid reactive substances (TBARS), soluble nitrogen in trichloroacetic acid (TCA), water activity and microbiology were done. The pre treatment (3.39±0,53) and the treatment with rosemary (3.31±0.79) had oxidative index twice lower than the control treatment (6.14±1.21) in the last time of the research. The microbiological rosemary analisys showed count levels of resistant microorganisms to salt (2.0×103CFU/g of sample), whom causes the initial fillets contamination. The microbiological counts remained invariable in all groups during storage periods.

Qualidade de mangas cv. palmer após armazenamento sob baixas temperaturas

This study aimed to evaluate the quality of 'Palmer' mangoes previously stored at low temperatures, after their transference to the environmental condition. Fruits harvested at physiological maturity were carefully transported to the Laboratory where they were selected, standardized as the color, size and absence of injuries and treated with fungicide before they were stored at 2°C (75.7% RH), 5°C (73.8% RH) e 12°C (82% RH) for 7, 14 and 21 days. At the end of each period, the fruits were transferred to environmental condition (22.9°C; 62.3% RH), where they were kept for 1, 3, 5 and 7 days, simulating the trading period, and evaluated for the occurrence of injuries and rottenness; peel and pulp color; firmness; contents of soluble solids, titratable acidity and ascorbic acid, as well as, the activities of the enzymes peroxidase, polyphenoloxidase and phenylalanine ammonia-lyase. The results indicated that 'Palmer' mangoes can be stored at 12°C for 21 days without damage to ripening, but with limitations due to the occurrence of decay. The storage at 2°C and 5°C was limited by the occurrence of injuries in the peel, but at the temperature of 2°C these symptoms were more severe and compromised the development of the characteristic color of the peel. However, the ripening of the pulp was not harmed, but this process occurred with less intensity than in mangoes maintained at 12°C.

Posição do racemo, do fruto e armazenamento na qualidade de sementes de mamona (Ricinus communis L.)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Sistema de armazenamento de imagens comprimidas através da transformada wavelet

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação de caracteristicas físico-químicas e bioquímicas do pequi (Caryocar brasiliense Camb.) em suas diversas formas de armazenamento

Pós-graduação em Biotecnologia - IQ

Biodesel de mamona em trator: desempenho em função do período de armazenamento e da proporção biodiesel/diesel em condição de preparo de solo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do processamento industrial para obtenção de goiabada sobre os compostos antioxidantes e cor

Pós-graduação em Alimentos e Nutrição - FCFAR

Influência de soluções de armazenamento, métodos de esterilização e suas associações sobre a microdureza dentinária radicular em dentes humanos: estudo in vitro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de um sistema informatizado para coleta, armazenamento e processamento dos dados referentes à cesta básica do Município de Botucatu -SP

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade de sementes de crambe submetidas a métodos de secagem e períodos de armazenamento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação fitoquímica e microbiológica da espécie Artemisia annua L., submetida a tratamentos de armazenamento e condições de ambiente

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Efeito da adição de revestimentos comestíveis sobre a qualidade de mamão desidratado após a secagem e durante o armazenamento

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Podisus nigrispinus (Dallas, 1851) (Hemiptera: Pentatomidae): efeito do alimento e da temperatura de armazenamento de ovos no desenvolvimento do inseto

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Temperatura como parâmetro para armazenamento de Plutella xylostella (L., 1758) (Lepidoptera: Plutellidae) em criação de laboratório

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)