Caracterização molecular e diversidade genética de diferentes variedades de abacate por marcadores microssatélites

Pertencente à família Lauraceae, o abacateiro compreende três raças hortícolas: antilhana, guatemalense e mexicana. Os marcadores moleculares são uma ferramenta rápida e eficaz para estudos genômicos, uma vez que detectam o polimorfismo diretamente ao nível do DNA e não sofrem qualquer tipo de influência ambiental. Com base nesse polimorfismo, é possível fazer inferências sobre as relações entre o genótipo e o fenótipo dos indivíduos, o que, em última análise, permite aumentar a eficiência dos programas de melhoramento. Diante o exposto, o objetivo foi investigar a diversidade genética entre sete variedades de abacate a partir de 5 lócus de marcadores moleculares microssatélites (SSR). Nas amostras de abacateiros avaliadas, encontrou-se um total de 18 alelos, com uma média de 3,6 alelos por lócus. O dendrograma gerado a partir de análise de agrupamento UPGMA agrupou, separadamente do resto dos genótipos, a cultivar Geada da raça Antilhana, possivelmente por esta variedade ser uma raça pura, e o restante foi agrupado em dois grandes grupos das raças, a Guatemalense e a Mexicana. Os genótipos das sete variedades de abacate apresentam diversidade genética nos cinco lócus de marcadores moleculares microssatélites (SSR) avaliados, o que indica que são materiais promissores para utilização em futuros programas de melhoramento.

Chilling Injury in Avocados and Its Prevention with Thermal Treatment

The combinations of temperature and time which can cause chilling injuries in avocados 'Geada', 'Quintal' and 'Fortuna' were determined. The binomial 4 degrees C/ 28 days was selected to determine the activity of peroxidase (POD), polyphenoloxidase (PPO), polygalacturonase (PG) and methylesterase pectin (PME). The respiratory activity was also evaluated. The fruits were stored at this condition until being transferred to ambient conditions (22 degrees C and 77% RH) until maturity, when they were compared to fruits stored permanently at this environment, after being cleaned (control). In the second part of this work, different hydrothermal treatments were tested to prevent or minimize chilling injuries. Avocados 'Geada', 'Quintal' and 'Fortuna' were treated at 38 degrees C for 0, 30, 60 and 90 minutes before storage at 4 degrees C for 28 days. It was observed that the activity of enzymes associated to browning, POD and PPO, and to maturation, PG and PME, had become greater in fruits stored at 4 degrees C, or when they were transferred to environmental conditions. Fruits subjected to refrigeration, after transferred to environment, presented lower respiratory peak intensity and it occurred earlier than the others. Treatments using 38 degrees C for 60 and 90 min minimized the symptoms of chilling injury in avocados 'Geada' while for 'Quintal' the most efficient was 38 degrees C for 60 min. In 'Fortuna' these treatments did not minimize the damage by cold.

Armazenamento refrigerado de abacates 'Hass'

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

Aplicação de danos mecânicos em abacates e seus efeitos na qualidade dos frutos

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

Ceras para conservação pós-colheita de frutos de abacateiro cultivar fuerte, armazenados em temperatura ambiente

Frutos de abacateiro foram colhidos dia 20/03/97. Selecionou-se 100 frutos uniformes, sendo mantidos 25 frutos para grupo controle - análise de perda de peso e 75 frutos para análises destrutivas - textura, sólidos solúveis totais e pH realizadas a cada 4 dias. Os frutos receberam os tratamentos, com objetivo de aumentar a vida pós-colheita: Cera Fruit Wax 1:1 (FW1) e 1:3 (FW2); Sparcitrus 1 (SP1) e 1:1 (SP2); Testemunha. Até o 4º dia de armazenamento não houve diferença significativa entre os valores de perda de peso dos tratamentos, sendo que ao final do armazenamento (12º dia) o tratamento SP1 foi superior aos demais, acarretando menor perda de peso dos frutos. Não houve diferença significativa entre os valores de textura analisados dentro de cada dia de armazenamento, mas os valores decresceram durante o armazenamento. Para sólidos solúveis totais não observou-se aumento significativos dos teores durante o armazenamento, sendo que em relação aos tratamentos, apenas no 12º dia para o tratamento FW2 obtiveram-se valores mais elevados do que o SP1. Para o pH não houve diferença significativa entre os valores dentro dos dias de armazenamento, entretanto do ponto de colheita para o 4ºdia de armazenamento, houve diminuição significativa, com exceção do tratamento SP1.

Eucalyptus ESTs involved in the production of 9-cis epoxycarotenoid dioxygenase, a regulatory enzyme of abscisic acid production

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

Produtos naturais no comportamento defensivo de Apis mellifera L.

The goal was to investigate the influence of natural products such as lemongrass (Cymbopogon citratus), dried avocado leaves (Persea americana), coffee husk (Coffea arabica) and castor bean (Ricinus communis) in the defense of Apis mellifera, as well the effect of these products on the population development of the beehive. Defensive behavior was evaluated by time of first sting (TFS) and number of stingers (NS), and population development, by open brood area and operculated brood. It was observed that the treatment with smoke + seven castor beans presented significant increase in the TFS, for treatment without and with smoke. Regarding NS, it was verified that the treatments with smoke + seven castor bean and smoke + 20% coffee husk were different from the treatment without and with smoke. The other treatments did not differ significantly with respect to the use of smoke or its absence. The application of coffee husk and castor bean did not interfere in the development of the population, suggesting that these compounds were not toxic. It can be concluded that the use of castor bean and coffee husk in smoke may represent an important tool for the reduction of defensiveness, without promoting toxicity for A. mellifera.

Efeito de injúrias mecânicas na qualidade pós-colheita de abacates

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Distúrbio fisiológico provocado pelo frio e prevenção com tratamentos térmicos em abacates

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

The effects of heat-moisture treatment on avocado starch granules: thermoanalytical and structural analysis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização morfocultural e molecular de isolados de Colletotrichum spp. provenientes de diferentes frutas tropicais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Physical and chemical characterization of the pulp of different varieties of avocado targeting oil extraction potential

The aim of this study was to evaluate the physicochemical properties of avocado pulp of four different varieties (Avocado, Guatemala, Dickinson, and Butter pear) and to identify which has the greatest potential for oil extraction. Fresh avocado pulp was characterized by moisture, protein, fat, ash, carbohydrates and energy contents were determined. The carotenoids and chlorophyll contents were determined by the organic solvent extraction method. The results showed significant differences in the composition of the fruit when varieties are compared. However, the striking feature in all varieties is high lipid content; Avocado and Dickinson are the most suitable varieties for oil extraction, taking into account moisture content and the levels of lipids in the pulp. Moreover, it could be said that the variety Dickinson is the most affected by the parameters evaluated in terms of overall quality. Chlorophyll and carotenoids, fat-soluble pigments, showed a negative correlation with respect to lipids since it could be related to its function in the fruit. The varieties Avocado and Dickinson are an alternative to oil extraction having great commercial potential to be exploited thus avoiding waste and increasing farmers income.

Development of descriptor tools for the characterization of Australian sugar mill evaporator scale

Cleaning of sugar mill evaporators is an expensive exercise. Identifying the scale components assists in determining which chemical cleaning agents would result in effective evaporator cleaning. The current methods (based on x-ray diffraction techniques, ion exchange/high performance liquid chromatography and thermogravimetry/differential thermal analysis) used for scale characterisation are difficult, time consuming and expensive, and cannot be performed in a conventional analytical laboratory or by mill staff. The present study has examined the use of simple descriptor tests for the characterisation of Australian sugar mill evaporator scales. Scale samples were obtained from seven Australian sugar mill evaporators by mechanical means. The appearance, texture and colour of the scale were noted before the samples were characterised using x-ray fluorescence and x-ray powder diffraction to determine the compounds present. A number of commercial analytical test kits were used to determine the phosphate and calcium contents of scale samples. Dissolution experiments were carried out on the scale samples with selected cleaning agents to provide relevant information about the effect the cleaning agents have on different evaporator scales. Results have shown that by simply identifying the colour and the appearance of the scale, the elemental composition and knowing from which effect the scale originates, a prediction of the scale composition can be made. These descriptors and dissolution experiments on scale samples can be used to provide factory staff with an on-site rapid process to predict the most effective chemicals for chemical cleaning of the evaporators.