Riscos ocupacionais e acidentes de trabalho em um serviço de atendimento móvel de urgência do Rio Grande do Norte

Exploratory, descriptive and quantitative study with prospective data, performed in the Mobile Emergency Care Service in the metropolitan region of Natal/RN, in order to identify the knowledge of the multidisciplinary team about the rules of standard precautions and worker safety, to identify occupational hazards peculiar to the activities of this service; characterize work-related accidents (WRA) and know the procedures adopted after each WRA. The population consisted of 162 professionals and data were collected between the months of November and December 2010. As for personal and professional characteristics, of the 162 professional, 12,96% were physicians; 6,79%, nurses; 33,95%, nursing technicians, 46,29%, conductors; 74,70% were male; 43,21% were between 31 and 40 years old; 69,33% lived in Natal/RN, 50,00% had completed high school; 58,64% were married; 69,75% had children, 46,91% were between 1 and 4 years of training; 61,73% had improvement courses; 59,25% had 3 to 4 years of service; 54,32%, with 1-4 years experience in emergency; 44,44% received 1-2 minimum wages; 78,40% received insalubrity premium; 67,28% worked in Basic Support Unit (BSU); 83,95% had journey on SAMU Metropolitano of 31-40 hours per week; 52,47% had other employments. As for knowledge of rules of standard precautions, safety and occupational hazards, 99,38% knew what it was WRA; 62,96% gave incomplete answers; 74,07% knew the rules of prevent WRA; 46,67% acquired this knowledge in lectures; 53,09% knew Personal Protective Equipment (PPE); 71,60% gave incorrect answers about the importance of standard precautions; 45,06% never received an educational intervention on this issue; 89,51% said that educational interventions in the prevention of WRA are very important; 90,12% pointed out this as a very important issue in the workplace; 27,00% suggested guidance on the topic in the workplace; regarding the physical hazards, 34,57% considered noise as the most important; about chemical hazards, 78,40% chose the gases and smoke; for biological hazards, 48,77% reported contact with the blood; for mechanical hazards, 80,86% said that were transport accidents; about ergonomic risks, 40,12% say it is the tension/stress in the care of critically ill, psychiatric and aggressive patients; and there was an average of 4,5 to the feeling of safety in the workplace. Regarding the data on the WRAs occurred, 31,48% experienced at least one accident event; 72,55% did not notify it; 60,98% answered that there was no routine for notification; 56,86% were performing patient transportation; 49,02% were hurt in the Basic Support Unit/Rescue Unit (BSU/RH); 60,78% occurred during the day; 96,08% of professionals were in normal work schedule (24 hours on duty); 31,37% had contusion; 58.82% had damage to members/pelvic girdle; 43,14% had traffic accidents. About the evolution of the WRA, 62,75% did not have to take time away from work; 76,47% had no sequelae; 88,24% did not require rehabilitation; no professional had a change of occupation. And by means of univariate logistic regression, showed that the nurses and male sex were risk factors for the occurrence of WRA. We conclude that there were gaps in the knowledge of staff regarding WRA, emphasizing the need for continuing education in biosafety in the service.

Influência do envelhecimento acelerado na anatomia da testa de sementes de soja, cv. Monsoy 8400

Durante o processo de envelhecimento, as sementes sofrem alterações degenerativas que influenciam o seu potencial fisiológico. Entre estas alterações podem estar as modificações anatômicas nas camadas celulares da testa da semente. Objetivou-se, com este trabalho, verificar a relação entre a anatomia da testa de sementes de soja, cultivar Monsoy 8400 e a germinação, após o envelhecimento acelerado, pelo fato da testa apresentar um papel fundamental na conservação do potencial fisiológico das sementes. As sementes foram envelhecidas a 42ºC e 100% UR do ar por períodos de zero, 24, 48, 72 e 96 horas. Avaliaram-se os teores de água e a germinação, posteriormente à secagem, seções transversais da testa de 10 sementes de cada tratamento foram eletromicrografadas, com microscópio eletrônico de varredura,,observando-se as camadas das células paliçádicas, ampulhetas e parenquimáticas A germinação declinou com o aumento dos períodos de envelhecimento. Houve redução da espessura das camadas da testa nos períodos de 48, 72 e 96 horas deste processo. Observou-se que, principalmente, para os períodos de envelhecimento de 72 e 96 horas, que as células da camada hipodérmica apresentaram um aspecto de colapso, sendo este acentuado para o período de 96 horas. A redução da espessura das camadas sugere a ocorrência de um colapso das células que compõem tais camadas, sendo um fator causador da redução do potencial germinativo.

Relationship of black layer and milk line development on maize seed maturity

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

Métodos de superação de dormência de sementes de barbatimão

The aim of this research was to identify methods for breaking dormancy and promoting germination of Stryphnodendron adstringens and S. polyphyllum seeds. Seeds of both species were submitted to the following treatments for breaking dormancy: control; mechanical scarification (sandpaper number 220); hot water (initial temperature of 87 degrees C) for 5 and 15 minutes; chemical scarification with H(2)SO(4) (95%) for 30, 45, 60, 75, 90 and 105 minutes; thermal shock 1 (0 degrees C and 50% RH for 1 h and thereafter 10 minutes into water Ti=85 degrees C, Tf=57 degrees C); thermic shock 2 (40 degrees C and 40% RH for 6 h and thereafter 10 minutes into water, Ti=0 degrees C, Tf=3 degrees C); thermal shock 3 (40 degrees C and 40% RH for 6h and thereafter 10 minutes into water, Ti=25 degrees C, Tf=25 degrees C). We concluded that seeds belonging to same genus but from different species answered differently to some treatments for breaking dormancy. Chemical scarification with H(2)SO(4) (45 minutes) and mechanical scarification with sandpaper are methods that can be employed with efficiency to break dormancy and promote germination for both species.

Armazenamento de sementes de doviális (Dovyalis caffra)

O trabalho foi desenvolvido com o objetivo de avaliar os efeitos do tempo e ambiente de armazenamento na emergência de plântulas de doviális (Dovyalis caffra), espécie frutífera arbustiva de sementes recalcitrantes. Foi adotado o delineamento experimental inteiramente casualizado, em esquema fatorial 3 x 5, correspondendo às condições ambientais de armazenamento: câmara seca (18±2ºC e 60% de UR), em condição ambiente (sem controle) e em câmara fria (10±2ºC e 70% de UR); e aos períodos de armazenamento 0; 7; 14; 21 e 28 dias. Esses efeitos foram avaliados para o cálculo da percentagem de emergência (%E) e índice de velocidade de emergência (IVE). Os ambientes de armazenamento não exerceram efeito estatístico significativo nas variáveis estudadas, diferentemente dos períodos de armazenamento, onde as mais altas %E e IVE foram observadas ao 14º dia de armazenamento. A partir do 14º dia de armazenamento, ocorreu uma redução na %E e IVE.

Use of modified atmosphere to extend shelf life of fresh-cut carambola (Averrhoa carambola L. cv. Fwang Tung)

Fresh-cut fruit products, including carambola (Averrhoa carambola L.), have limited marketability due to cut surface browning attributed to phenolic compound oxidation by enzymes, such as polyphenol oxidase (PPO). The objective of this study was to evaluate postharvest changes in carambola slices in three different packages. Carambola fruit (cv. Fwang Tung) were picked from the Estacao Experimental de Citricultura de Bebedouro orchard at the mature-green stage. The fruit were washed, dipped in NaOCl solution (200 mg L-1 for 5 min), stored overnight at 10 degrees C, then manually sliced into pieces of approximately 1 cm. The slices were rinsed with NaOCl solution at 20 mg L-1, drained for 3 min, and packaged in polyethylene terephthalate (PET) trays (Neoform (R) N94); polystyrene trays covered with PVC 0.017 turn (Vitafilm (R), Goodyear); and vacuum seated polyolefin bags (PLO, Cryovac (R) PD900). The packages were stored at 6.8 degrees C and 90% RH for 12 d, with samples taken every 4 d. PET trays and PVC film did not significantly modify the internal atmosphere and the high water permeability of PVC led to more rapid slice desiccation. PPO activity was lower when the slices were packaged in PLO vacuum sealed bags, which reduced degreening and led to better appearance maintenance for up to 12 d. (R) 2006 Elsevier B.V. All rights reserved.

Conservação e qualidade de mangas 'Palmer' submetidas a tratamento com fungicidas e hidrotérmico

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

Postharvest Conservation of Mature-Green and Ripe 'Paluma' Guava Stored at Two Temperatures

This work aimed to establish the importance of maturation and ripeness stages and the use of refrigeration for the conservation of 'Paluma' guavas. Fruit picked at the mature-green and ripe stages were stored at ambient conditions (21 degrees C and 85% RH) and also at 10 degrees C (85% RH). The fruit were evaluated every 2 or 3 days for weight loss, appearance, decay, color, firmness, soluble solids, titratable acidity, ascorbic acid, total polyphenols extractable content and total antioxidant activity. The fruit stored at 21 degrees C had higher weight loss than those stored at 10 degrees C. Mature-green guavas at 21 degrees C remained in good quality for 6 days, but at 10 degrees C, the preservation period increased to 15 days. Ripe fruit were preserved for 4 days at 21 degrees C, which was extended with refrigeration to 6 days. Mature-green fruit at 21 degrees C had decay in 6 days; while at 10 degrees C decay happened in 18 days. The peel color of mature-green fruits, at 21 degrees C, showed increasing values of luminosity, indicating that its color became lighter (change from green to yellow) and at 10 degrees C it showed constant values until the end of storage. Pulp firmness of mature-green fruit declined during storage as a result of ripening. In ripe fruits such reduction occurred more slowly, since they were softer. The color of the pulp became intense red for mature fruits. Soluble solids were lower in ripe fruit at 21 degrees C, while in mature fruits at 10 degrees C, it increased. The titratable acidity increased in fruits stored at 10 degrees C. The fruits kept at 21 degrees C and the mature guavas kept at 10 degrees C showed no changes in ascorbic acid content. The ripe fruit at 10 degrees C maintained their ascorbic acid levels. Mature guavas, stored at 10 degrees C, had the longest shelf life and higher contents of soluble solids and titratable acidity, with no changes in total polyphenols extractable content and total antioxidant activity.

Postharvest Storage of 'Ponkan', 'Satsuma Okitusu' and 'Fremont' Tangerines and Their Minimally Processed Products Using Refrigeration and Controlled Atmosphere

This study aimed to evaluate the postharvest conservation of tangerines 'Fremont', 'Satsuma Okitsu' and 'Ponkan' when stored at different conditions, as well as the quality of the minimally processed product. Fruit were harvested when a sugar: acid ratio of 10.0 to 12.0 for 'S. Okitsu' and 'Fremont' and 16.0 to 19.0 for 'Ponkan' was reached, selected for uniformity of color, size, and absence of injuries. Whole fruits were stored at 3 degrees C, 85% RH and 7 degrees C, 95% RH, and after each storage period, fruits were brought to ambient conditions (22 degrees C, 65% RH) for 3 days before evaluation. The minimally processed products (peeled) were packed in polystyrene trays (22.4x14.8x3.7 cm) coated with polyvinyl chloride (PVC) stretchable, with 0.014 mm thickness, and in lidded packages (500 ml) of transparent polyethylene terephthalate. Fruit were analyzed for appearance, weight loss, respiratory rate, package atmosphere, rind and pulp color, soluble solids, titratable acidity and ascorbic acid content. Shelf life of tangerine 'Fremont' was limited to 42 days based on freshness. Its minimally processed product had a 9 day shelf-life for products packaged in PVC film. The mandarins 'S. Okitsu' had 35 days shelf-life at 7 degrees C, which was reduced to 28 days at 3 degrees C. Its fresh-cut product had a shelf-life of 15 days, stored in PVC or PET. 'Ponkan' fruit stored at 3 degrees C had a shelf life of 35 days, which was reduced to 28 days at 7 degrees C. When minimally processed, its shelf-life lasted for 15 days, whether packaged in PVC or PET. The 'Ponkan' had a shelf-life of 35 days at 3 degrees C and 28 days at 7 degrees C, also limited by loss of freshness. When minimally processed and stored in PVC or PET, its shelf life reached 15 days.

Degreening of 'Satsuma Okitsu' Tangerine

Fruit of 'Satsuma Okitsu' tangerine are similar to 'Ponkan', with a maturation period starting in January, and supplying the Brazilian market during the off-season. Fruits of this cultivar have to be harvested with green peel, which is not well accepted by the market. This study aimed to evaluate the degreening of 'Satsuma Okitsu' tangerine using ethephon (2-chloroethyl phosphonic acid). The fruits were harvested with stems when they reached soluble solids: acidity ratio of >7. After selection, the fruits were treated with the Imazalil fungicide (200 ml 100 L-1) for two min and after 24 hours fruits were dipped in different concentrations of ethephon (Ethrel 240): control, 250, 500 and 1000 ppm. The fruits were analyzed every 3 days during 9 days of storage at 18 +/- 2 degrees C, 85 +/- 5% RH for appearance, weight loss, rind color, soluble solids, acidity and ascorbic acid content. The experiment was conducted as a factorial in a completely randomized design. The treatment with Ethrel provided the best flavedo or rind degreening which made these fruits turn orange with greater intensity and showed good quality during 9 days at 18 degrees C, besides increase in weight loss.

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.

Preservation of minimally processed aurora-1 peaches using additives

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

Aplicações da tomografia de ressonância magnética nuclear como método não-destrutivo para avaliar os efeitos de injúrias mecânicas em goiabas 'Paluma' e 'Pedro Sato'

Objetivou-se determinar o potencial do uso da tomografia de ressonância magnética, como método não-destrutivo, para avaliar os efeitos das injúrias mecânicas em goiabas. Foram utilizados frutos no estádio de maturação de vez das cultivares Paluma e Pedro Sato. Na injúria por impacto, os frutos foram deixados cair, em queda livre, de uma altura de 1,20 m, sofrendo dois impactos, em lados opostos de sua porção equatorial. Na injúria por compressão, os frutos foram submetidos a um peso de 29,4 N, por 15 minutos. Para a injúria por corte, foram efetuados dois cortes, no sentido longitudinal dos frutos, de exatamente 30 mm de comprimento por 2 mm de profundidade. Os frutos injuriados foram armazenados sob condições de ambiente (22 ± 2 °C e 40 %UR). Foram realizadas análises com tomógrafo de ressonância magnética Varian Inova de 2 Tesla. As imagens foram obtidas a partir da detecção dos prótons de hidrogênio (¹H). Para cada fruto, foram obtidos tomogramas simétricos a partir do centro do fruto. A tomografia de ressonância magnética nuclear mostrou-se uma ferramenta eficaz na detecção de injúrias internas de frutos. O estresse físico causado pelo impacto produziu um colapso interno nos lóculos desses frutos (internal bruising), levando à perda da integridade celular e a conseqüente liquefação dos tecidos placentários. A cultivar Pedro Sato mostrou uma suscetibilidade maior à injúria por impacto que a 'Paluma'. A injúria por compressão tornou-se mais evidente no pericarpo externo do fruto, de ambas as cultivares. A injúria por corte levou a lignificação dos tecidos no local injuriado e deformações superficiais devido à perda acentuada de matéria fresca no local da lesão, evidentes no sexto dia de avaliação.

Controle do amadurecimento de carambolas com 1-MCP

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

Respostas pós-colheita de abacaxi 'Pérola' no tratamento com calor e armazenagem refrigerada

Este trabalho teve como objetivo avaliar o efeito de diferentes temperaturas de armazenamento e do tratamento inicial a 40 ºC, por 24 horas, na preservação de abacaxis 'Pérola'. Os abacaxis foram colhidos no estádio de maturação pintado, tratados com calor e foram mantidos sob condição de ambiente (25 ºC e 75-80% UR) ou refrigerados durante 17 dias, a 8 ºC, ou 14 ºC. Após este período, foram transferidos para condição de ambiente, 25 ºC e 75-80% UR. As avaliações foram realizadas no início (0 dia) e após 1; 5; 9; 13 ou 17 dias. Os frutos armazenados sob refrigeração foram transferidos para o ambiente e também foram avaliados aos 21, 25 ou 29 dias. O delineamento experimental utilizado foi o inteiramente casualizado, em esquema fatorial (2x3x9), tendo-se os fatores, frutos tratados com calor ou não, três temperaturas de armazenamento e 9 épocas de avaliação. Os frutos foram avaliados quanto à perda de massa fresca, coloração externa, resistência da casca e da polpa, rendimento em polpa, além da intensidade respiratória. A perda de massa fresca e a resistência da casca e da polpa foram maiores nos frutos armazenados sob condição ambiente quando comparada à perda de massa e resistência dos abacaxis armazenados sob refrigeração, com variação na coloração da casca, de verde para amarela, com a evolução do tempo. Os abacaxis mantidos sob refrigeração a 8 ºC ou 14 ºC tiveram vida útil de 29 dias, enquanto os abacaxis mantidos a 25 ºC foram descartados após 17 dias. Abacaxis tratados com calor apresentaram a maior taxa respiratória, enquanto aqueles mantidos a 8 ºC apresentaram a menor atividade respiratória, tanto sob refrigeração como em condição ambiente.