Período de interferência de plantas daninhas em mandioca (Manihot esculenta) no noroeste do Paraná

A mandioca é uma exploração agrícola importante no Estado do Paraná. No entanto, há limitadas informações relacionadas à interferência das plantas daninhas nessa cultura. Objetivou-se com este trabalho estimar o período crítico de prevenção à interferência (PCPI) na cultura da mandioca (variedade Fécula Branca), nas condições edafoclimáticas do noroeste do Paraná. O experimento foi dividido em dois grupos de tratamentos: com períodos crescentes na presença de plantas daninhas (PAI); e com períodos crescentes na ausência de plantas daninhas (PTPI). Foram identificadas as espécies de plantas daninhas e densidades de infestação na área e calculada a importância relativa (IR), avaliando-se também o estande da cultura e a produtividade de raízes comerciais. As principais plantas daninhas presentes na área e que apresentaram os maiores valores de IR foram Cenchrus echinatus e Brachiaria decumbens. Aceitando-se uma tolerância de redução de produtividade de 5%, o PAI ajustado foi de 18 dias após o plantio da cultura, e o PTPI, de 100 dias. Concluiu-se que o PCPI da cultura para as condições edafoclimáticas do noroeste do Paraná situa-se entre 18 e 100 dias após o plantio.

Palmistichus elaeisis (Hymenoptera: Eulophidae) parasitizing pupae of Citioica anthonilis (Lepidoptera: Saturniidae) collected on Piptadenia gonoacantha (Fabaceae)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Obtenção e caracterização de farinha de frutas e vegetais através do uso de um sistema de secagem solar de baixo custo

In this work a solar drying system for food dehydration was developed. It is a direct exposition drying apparatus that uses solar energy to heat the circulating air. First, the construction and assembly of this apparatus was described, in which was used scrap wraps of used tires for thermal insulation, allowing the reuse of solid waste, being an ecologically correct recycling option. After, the results obtained in experiments for cashew drying showed the thermal and economical feasibility of the proposed solar drying system, focusing on the process of flour production and in its chemical characterization. It was also demonstrated the social importance of this production for socially excluded people, since the value added to this fruit, in relation to its in nature form, may represent an option for job and income generation. The main features of the proposed dryer are its low cost and its easy fabrication and assembly process. After cashew drying, the obtained product was processed into flour by using a knife mill and it was added crushed rapadura to reduce the rancid taste caused by tannin

Sobrevivência de Xanthomonas axonopodis pv. manihotis em manipueira sob condições ambientais

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

Sobrevivência de fungos fitopatogênicos habitantes do solo, em microcosmo, simulando solarização com prévia incorporação de materiais orgânicos

Os fungos fitopatogênicos habitantes do solo podem sobreviver por vários anos nesse ambiente por meio de estruturas de resistência, causando perdas em muitas culturas, por vezes, inviabilizando o pleno aproveitamento de vastas áreas agrícolas. O uso de materiais orgânicos no solo consorciado com a técnica de solarização propicia a retenção de compostos voláteis fungitóxicos emanados da rápida degradação dos materiais e que são letais a vários fitopatógenos. O objetivo deste experimento foi à prospecção de novos materiais orgânicos que produzissem voláteis fungitóxicos capazes de controlar fungos fitopatogênicos habitantes do solo, em condições de associação com a simulação da técnica de solarização (microcosmo). Portanto, o presente trabalho consistiu de seis tratamentos (Solarizado; Solarizado+Brócolos; Solarizado+Eucalipto; Solarizado+Mamona; Solarizado+Mandioca e Laboratório) e cinco períodos (0, 7, 14, 21 e 28 dias) para avaliar a sobrevivência de quatro fungos de solo (Fusarium oxysporum f. sp. lycopersici Raça 2; Macrophomina phaseolina; Rhizoctonia solani AG-4 HGI e Sclerotium rolfsii). em cada uma das duas câmaras de vidro (microcosmo) por dia avaliado continha uma bolsa de náilon contendo as estruturas de resistência de cada fitopatógeno. Estruturas dos fitopatógenos foram mantidas também em condições de laboratório como referencial de controle. Todos os materiais quando associados à simulação da solarização propiciaram o controle de todos os fitopatógenos estudados, entretanto, foi observado variação no controle dos fungos. O tratamento que apenas simulou a solarização não controlou nenhum fitopatógeno.

Estudo de um secador solar fabricado apartir de sucata de tambor de polietileno

The scarcity of farmland, reducing the supply of irrigation water and lack of technologies for conservation, makes the globalized world facing serious difficulties in the production of food for its population. The most viable outlet for this dilemma is the dissemination of technologies, economically viable and available to the whole population, for dehydration of perishable foods produced. This paper presents a solar dryer of direct exposure to the production of dried fruit, made from recycled polyethylene drum of 200 liters, used for storing water or trash. The drum was sectioned in half in its longitudinal axis and has its halves together forming a trough-like structure. It describes the processes of construction and assembly of solar dryer proposed, whose main characteristic its low cost, and was designed for use by people with low income, for processing fruits widely available in our region (mango, banana, guava, cashew, pineapple, tomato and others) in dried fruit and flour, contributing significantly to increase the life of these foods. The nuts and flours can be used for own consumption and for marketing jobs and income generation. Tests were conducted to diagnose the feasibility of using solar dryer for the various types of tropical fruits. Were also compared parameters such as drying times and thermal efficiency obtained with the prototype found in the specialized literature in food dehydration. The drying times in the dryer were obtained competitive with those obtained in other models of dryers LMHES developed

Viabilidade de uso de um fogão solar para cocção de alimentos com parábola refletora fabricada em compósito que utiliza fibras de Carnaúba e resina Ortoftálica

Presents a composite formed by orthophthalic resin and fiber loading of carnauba straw. The fibers were first dried in direct sun exposure and subsequently ground into fodder for the reduction in size. Various formulations of the composite were preliminarily tested by choosing the one presenting the best processability in applying the mold. The composite produced is used for the manufacture of a parabolic surface subsequently coated with mirror segments, flexible plastic, for reflecting the solar rays incident on it. The reflective parable represents the main element of the solar cooker that works with the concentration of sunlight and has dimensions of 1.14 m in diameter and area of 1.0 m². Manufacturing processes and assembly of solar cooker concentration produced are presented. The results of tests for cooking and baking various foods, including rice, pasta, beans, cake, cassava, shrimp, beef, breaded demonstrating the competitiveness of solar cooker studied with other stoves already manufactured and tested in Brazil are presented and in the world. It was also demonstrated the feasibility of the proposed composite for Prototypes manufacture of solar and other structures that do not require great efforts resistance

Uso de extratos vegetais, manipueira e nematicida no controle do nematoide das galhas em cenoura

Extratos aquosos de várias espécies vegetais têm se mostrado promissores no controle alternativo do nematoide de galhas Meloidogyne incognita (Kofoid & White), um dos agentes mais limitantes para o cultivo da cenoura. O presente estudo avaliou a ação de extratos aquosos provenientes de sete espécies vegetais aplicados aos 40, 50, 60, 70 e 80 dias após a semeadura da cenoura 'Nantes' em solo infestado com o nematoide. Outros três tratamentos foram constituídos de manipueira, água destilada (testemunha), os quais foram aplicados nos mesmos períodos dos extratos, e carbofuran 50G (80kg/ha), aplicado 60 dias após a semeadura uma única vez. As avaliações foram efetuadas aos 90 dias da inoculação, determinando-se a massa fresca da parte aérea e do sistema radicular total, o diâmetro e o comprimento das raízes comerciais e o número de galhas presentes nas raízes principais e secundárias. Plantas tratadas com manipueira, extratos de sementes de Ricinus communis L., sementes de Crotalaria juncea L., folhas + ramos + frutos de R. communis, folhas + ramos + inflorescências de Chenopodium ambrosioides L. e sementes de Azadirachta indica A. Juss. apresentaram maiores índices de peso total (raiz + parte aérea) e peso de parte aérea. O extrato à base de folha + ramos + fruto de R. communis proporcionou maior peso radicular total além de maior diâmetro da raiz principal da cenoura. Maiores pesos da raiz principal foram encontrados em plantas tratadas com manipueira e extrato de semente de R. communis. Com base nos resultados obtidos conclui-se que o extrato de sementes de R. communis e manipueira podem ser promissores no manejo alternativo de M. incognita.

Funcionalidade dos extratos fenólicos obtidos pelo cultivo semi-sólido de resíduos de abacaxi (Ananas comusus L.) e goiaba (Psidium guajava L.)

Solid substrate cultivation (SSC) has become an efficient alternative towards rational use of agro industrial wastes and production of value-added products, mainly in developing countries. This work presents the production and functional application results of phenolic extracts obtained by solid substrate cultivation of pineapple (Ananas comosus L.) and guava (Psidium guajava L.) residues associated to soy flour and bioprocessed by Rhizopus oligosporus fungus. Two experimental groups were tested: (1) 9g of fruit residue and 1g of soy flour (A9 or G9); (2) 5g of fruit residue and 5g of soy flour (A5 or G5). After SSC, 100ml of distilled water was added to each Erlenmeyer flask containing 10g of bioprocessed material in order to obtain the phenolic extracts. Samples were taken every two days for total phenolic concentration (TPC) and antioxidant capacity evaluation by DPPH test during 12-day cultivation. The 2-day and 10-d ay extracts were selected and concentrated by ebullition until 1/10 of original volume was reached. After that, both non-concentrated and concentrated extracts were evaluated for their antimicrobial activity against Staphylococcus aureus and Salmonella enterica and a-amylase inhibitory capacity. It was observed an inverse relationship between total phenolic concentration (TPC) and antioxidant capacity during the cultivation. Besides that, the concentrated pineapple samples after two days were able to inhibit both pathogens tested, especially S. aureus. Guava concentrated extracts after 2 days showed expressive inhibition against S. enterica, but negative results against S. aureus growth. When it comes to a-amylase inhibition, A9 extracts after 2 days, both concentrated or not, completely inhibited enzyme activity. Similar behavior was observed for G9 samples, but only for concentrated samples. It was shown that concentration by ebullition positively affected the enzymatic inhibition of G9 and A9 samples, but on the other side, decreased antiamylase activity of A5 and G5 samples

Épocas de poda e produtividade da mandioca

O objetivo deste trabalho foi avaliar o efeito de diferentes épocas de poda no desenvolvimento, na produção e na qualidade de raízes tuberosas de mandioca. Foram conduzidos dois experimentos, em duas localidades do Estado de São Paulo: Botucatu, em área de solo argiloso, e São Manuel, em solo arenoso. Os experimentos foram conduzidos de setembro de 2008 a junho de 2010, e a colheita foi feita após dois ciclos vegetativos (22 meses). Utilizou-se o delineamento experimental de blocos ao acaso, com quatro repetições. Foram avaliados dez tratamentos, nove épocas de poda espaçadas mensalmente, entre abril e dezembro, e uma testemunha conduzida sem poda. As épocas de poda foram analisadas estatisticamente por contrastes ortogonais, em comparação à testemunha, e por regressão. A poda da mandioca realizada no período de repouso fisiológico não altera o teor de matéria seca e a produtividade de raízes tuberosas. No entanto, quando realizada no final do primeiro ciclo ou após o início do segundo ciclo vegetativo, a poda reduz o teor de matéria seca e a produtividade de raízes.

Avaliação físico-química e funcional da algaroba prosopis juliflora proveniente da mesorregião agreste do Rio Grande do Norte

Algaroba (Prosopis juliflora) is a typical legume from arid and semi arid regions, which is composed by sugar-rich pods and high protein seeds. Phenolic compounds are secondary metabolites recognized as potent bioactive compounds, found in several vegetables.Therefore, the objective of this work is to characterize the algaroba flour in terms of its physicalchemical composition, total phenolic content, antioxidant activity by DPPH and ABTS methods, a-amylase and a-glycosidase inhibition, as well as to analyze its organic compounds by high performance liquid chromatography (HPLC). Three experimental groups were investigated (seeds, seeds and pod together and only pod), which were prepared by oven drying and posterior grinding. Water and ethanol extracts (70, 80, 100% v/v) were prepared and used for functional studies. Organic compounds were detected by using HPLC equipment coupled to mass spectrometer. Results show important physical-chemical differences among the experimental groups, seeds, seeds and pod together and only pod. The algarroba seed flour is high in protein (49.49%) and fat (3.10%), while the pod flour is especially rich in sugar (60.3% to 67.9%). Algaroba phenolics are concentrated in pod flour, mainly in water extracts (1.30 mg GAEQ/100g sample). All seed extracts showed high DPPH activity and maximum antioxidant activity was registered for ethanol 80% extracts (19.81 μM Trolox/g sample). The ABTS activity ranged from 9.73 to 12.74 μM Trolox/g sample. Nearly all the extracts were able to inhibit α-amylase activity mildly (30.50% to 48.80%), while the maximum α-glycosidase inhibition was observed for pod water extracts (81.03%). Algaroba water extracts proven to be especially rich in organic compounds, observed by the high number of chromatographic peaks. Results demonstrate that algaroba is a potential candidate for further investigations concerning its possible functional applications

Análise técnica e econômica do processo de obtenção de espaguetes com adição de farinha de trigo integral e farinha de linhaça

This work studies the fabrication of spaghetti through the process at high temperatures through the use of flour added to flour and flaxseed meal, with the aim of evaluating the final product quality and estimate the cost of production. The values of moisture, ash, protein, wet gluten, gluten index, falling number and grain of flour and mixtures to test to be the possible use in mass manufacturing and technological criteria for compliance with current legislation. Spaghetti noodles type were manufactured by adding 10% and 20% flour and 10% and 20% flaxseed meal with performance of physical-chemical, sensory and rheological properties of the products. Further analysis was performed on the product acceptance and estimation of production cost in order to create subsidies to enable the introduction of products with greater acceptance and economic viability in the market by the food industry. On the rheology of the product test was cooking the pasta, specifying the volume increase, cooking time and percentage of solid waste. In the sensory evaluation was carried out the triangular test of product differentiation with 50 trained judges and acceptance testing by a hedonic scale with evaluation of the aspects color, taste, smell and texture. In defining the sensory profile of the product was performed with ADQ 9 judges recruited and trained at the factory, using unstructured scale of 9 cm, assessing the attributes of flavor of wheat, flax flavor, consistency, texture of raw pasta, raw pasta color and color of cooked pasta. The greater acceptance of product quality was good and the pasta with 20% flour, 10% followed by the full product, 10% and 20% flaxseed characterized the average quality of the criterion of loss analysis of solids, together with mass full commercial testing. In assessing the estimated cost of production, the two products more technologically feasible and acceptable (20% whole and 10% flaxseed) were evaluated in high temperature processes. With total cost of R $ 4,872.5 / 1,000 kg and R $ 5,354.9 / 1,000 kg respectively, the difference was related to the addition of lower inputs and higher added value in the market, flour and flaxseed meal. The comparative analysis of cases was confirmed the reduction in production time (10h), more uniform product to the drying process at high temperature compared to conventional

Estudo da funcionalidade de espécies comestíveis do semiárido nordestino e estratégias para sua utilização como ingredientes para fins alimentícios

The Brazilian caatinga is characterized by low annual rainfall and arid soils. Several cactaceae, either native or adapted species, grow in this semi-arid region, including the prickly pear (Opuntia fícus indica) and facheiro ((Philosocereus pachycladus Ritter) which produce underexploited edible fruits. In addition to these species, the algaroba is a leguminous with little studied technological applications and bioactive potential so far. Therefore, this research aims to investigate the physicochemical, bioactive and functional attributes of the prickly pear and facheiro fruit pulps and the algaroba flour. Specifically, this study approaches the physicochemical characterization, total phenolic compounds (TPC) and the betalain identification and quantification by HPLC-DAD-ESI-MS. It is also investigated the DPPH antioxidant capacity and the antienzymatic activities against alpha-amylase and alphaglucosidase of water and ethanolic extracts of these food material. In order to address their potential to be used as food ingredients, juice blends prepared with mixtures of cajá and prickly pear, biofilms with facheiro and cereal bars with algaroba flour were elaborated and analyzed. The prickly pear fruits presented low acidity and high sugar content when compared to facheiro. The Philosocereus pachycladus Ritter fruits had higher protein and ash content, but the algaroba flour was the species with higher protein and sugar content among all. The algaroba flour also presented outstanding food fiber content, which reveals its potentiality to be used as a natural intestinal regulator. The TPC of water and ethanol extracts ranged from 3.87 to 16.21 mg GAE/100g for algaroba flour, 79.24 to 110.20 GAE/ 100g for prickly pear and 412.23 to 539.14 mg GAE/100g for facheiro. The 70% (w/v) ethanol extract reached the highest DPPH antioxidant activity, which was linearly correlated to its high TPC content. In regard to the enzymatic inhibitory activities, the best performance was observed for the prickly pear extracts which presented a moderate inhibition for both investigated enzymes, but interestingly, no alpha-glucosidase inhibition was observed for facheiro extracts. This work shows, for the first time in the literature, the functional attributes of facheiro fruits, as well as the presence of betacianins and isobetanin in the pulp of this exotic fruit. When it comes to the food products developed here, the sensory attributes that better described the juice blend cajá-prickly pear were sweetness, acidity, color yellow-orange, body, turbidity and cajá flavor. The discriminative test applied for cereal bars produced with and without algaroba revealed that the texture was the only sensory attribute that differed (p<0.05) between these two samples. It was also observed that the addition of facheiro extracts did not influence the visual characteristics of the biofilms. Overall, this work unveils the physicochemical and bioactive attributes of these commercial and technologically underexploited species widely found in the Brazilian caatinga and presents alternatives for their rational use

Thermal studies on protein isolates of white lupin seeds (Lupinus albus)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats

The aim of this study was to obtain an isoflavone-supplemented soy yogurt, fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti, with suitable sensory properties and to assess the effects of the final product on blood lipids in hypercholesterolemic rats. Four isoflavone supplementation procedures were tested, in which the isoflavone was added at these stages: (1) before heat-treatment; (2) after heating and before fermentation; (3) after fermentation and (4) in the okara (by-product of soy milk) flour stirred into the fermented product when consumed. The products were subjected to a test of sensory acceptability. To assess their potential hypocholesterolemic properties in vivo, four groups of rats were used: control (C), hypercholesterolemic (H), hypercholesterolemic plus fermented product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented product (HFI). Hypercholesterolemia was induced in rats of groups H, HF and HFI by feeding them on a commercial rat chow to which cholesterol and cholic acid had been added. Total, HDL and non-HDL cholesterol and triglycerides were measured in the blood of the rats. No significant sensorial differences were detected among the samples of soy yogurt supplemented with isoflavones at various processing stages. Rats fed a fermented soy product enriched with isoflavones (HFI group) had significantly (P < 0.05) less serum total cholesterol (15.5%) compared with rats fed a hypercholesterolemic diet (H group). Non-HDL cholesterol was less (P < 0.05) in rats fed a fermented soy product enriched or not with isoflavones (27.4 and 23.2%) compared to H group. The HDL-C and triglyceride concentrations did not differ significantly among the groups. It was possible to obtain an isoflavone-supplemented soy yogurt with satisfactory sensory characteristics. The resulting supplemented soy yogurt was capable of producing a lipid-lowering effect in hypercholesterolemic rats, relative to the animals that did not consume this product.