Estudo da cinética de extração alcoólica durante o processamento de licor de banana

O licor é uma bebida obtida a partir da mistura de álcool, água, açúcar e compostos aromáticos que podem ser extraídos de ervas, frutas, chocolates entre outros, dando origem a vários tipos e sabores de bebida. A banana é uma fruta perecível, que é produzida durante o ano todo e destaca-se no setor do agronegócio capixaba, sendo, portanto, uma boa alternativa para produção de licor, de cor e sabor bem característicos. O aroma é formado por uma mistura complexa de substâncias e que desempenha papel importante na aceitação do licor. Sua caracterização é feita por técnicas cromatográficas avançadas, como o emprego de GC/MS, e constitui um procedimento indispensável para o desenvolvimento da bebida em destaque. Este estudo teve como objetivo principal analisar o processo de extração dos compostos da banana durante a etapa de infusão para a produção de licor de banana e caracterização química de voláteis do extrato. Foram testadas cinco formulações: 200 g, 400 g, 600 g, 800 g e 1000 g de banana para 1 L de álcool de cereais com graduação alcoólica de 92,8 °GL, para obtenção do extrato hidroalcoólico de banana. Na etapa de extração foram realizadas análises físico-químicas de cor, °Brix, índice de refração, pH e atividade de água. Essas análises permitem determinar a cinética de extração dos compostos, bem como o tempo necessário para sua estabilização. A partir dos extratos, foram produzidos licores misturando-se água, extrato e xarope de açúcar, em proporções para que o licor tivesse 30% (m.v-1) de açúcares adicionados e 18 °GL, e foram realizadas análises físico-químicas no licor recém-preparado e após 60 dias de armazenamento. A análise dos compostos voláteis foi realizada no extrato hidroalcoólico após 21 dias do tratamento 2 (400 g.L-1), tendo a extração desses compostos ocorrido por meio do SPME e injetado no GC/MS. Foi observado que a cinética de extração variou para cada concentração e com o tipo de composto extraído. O tratamento 2 foi o que possuiu melhores características comparado aos demais, pois nessa concentração foi percebida a estabilização da coordenada de cor b* e não foi observado aglomeração de banana. O tempo de estabilização foi de 11 dias e a coordenada de cor b* foi o parâmetro utilizado para determinar o final da extração. Houve variações nos valores das análises físico-químicas entre o tempo 0 e após 60 dias, que podem ter ocorrido devido a reações no processo de maturação. Não foram detectados compostos voláteis de interesse, necessitando de adaptação da metodologia utilizada para avaliação de aroma de extrato hidroalcoólico de banana.

Caracterização físico-química do amido e da farinha da fruta-pão (Artocarpus altilis) e aplicação em pães de forma

A fruta-pão é um fruto rico em vitaminas e minerais do qual pode ser extraído o amido ou processado à forma de farinha aumentando sua vida de prateleira. Essa farinha pode substituir parcialmente a farinha de trigo em produtos panificáveis. O objetivo do presente estudo foi extrair e analisar algumas características físicas, químicas e tecnológicas do amido nativo de fruta-pão, além de realizar a caracterização físico-química da farinha obtida desse fruto, de suas misturas com a farinha de trigo e verificar a viabilidade destas na elaboração de pão de forma. O amido de fruta-pão foi submetido às análises de umidade, capacidade de ligação de água a frio (CLAF), poder de inchamento (PI), índice de solubilidade (IS), sinérese, microscopia eletrônica de varredura (MEV) e difração de raio X. O amido de milho foi analisado para efeito de comparação. O amido de fruta-pão apresentou maior umidade (18,32%), CLAF (80,33%), PI (198,71 g/g a 90 0C), IS (7,22% a 90 0C) e sinérese (2,69 mL) quando comparado com o amido de milho. Pela análise de MEV, verificou-se que o amido de fruta-pão apresentou grânulos menores que os do amido de milho, mas ambos com formato poliédrico. A difração de raio X permitiu classificar o amido de milho como tipo A e o de fruta-pão como tipo B. As amostras de farinha analisadas continham um percentual de farinha de fruta-pão de 0% (controle), 5%, 10%, 15%, 20% e 100% e foram submetidas às análises de umidade, cinzas, extrato etéreo, carboidratos, proteína, energia, fibra total, solúvel e insolúvel, pH, cor e granulometria. Os mesmos percentuais de substituição foram utilizados para a elaboração dos pães, analisados em relação a umidade, peso, volume, volume específico, altura, perfil de textura, aceitação sensorial e intenção de compra. A substituição da farinha de trigo pela farinha de fruta-pão influenciou na granulometria das misturas, reduziu o teor de proteína de 10,8% para 3,99%, elevou o percentual de carboidratos, cinzas e pH de 73,84%, 0,52% e 5,94 para 83,10%, 2,19% e 6,34 , respectivamente. No entanto, para a umidade, teor de lipídeos e diferença global de cor das amostras não foi verificada influência significativa do percentual de substituição. A farinha de fruta-pão apresentou um maior percentual de fibras totais (21,17%), solúveis (10,39%) e insolúveis (10,77%). Para os pães de forma, o aumento da substituição não influenciou na umidade e no peso dos pães, exceto para a amostra com 100% de farinha de fruta-pão, que apresentou 41,28% de umidade e peso de 588,65 g. Para as demais análises, os maiores percentuais de substituição influenciaram negativamente as características do produto. Em relação a caracterização físico-química das amostras de farinha, o aumento do percentual de substituição influenciou na maioria dos parâmetros avaliados. Para os pães, as formulações com maiores notas hedônicas e com melhor intenção de compra foram as com substituição de 5% e de 10%.

Elaboração e análise de extrato hidrossolúvel de gergelim (Sesamum indicum)

O objetivo do presente estudo foi elaborar e caracterizar um extrato hidrossolúvel à base de gergelim para ser usado como possível substituto do leite de vaca e extrato de soja. Foi proposto um modelo de cinética de absorção de água durante a etapa de maceração no qual estimou o tempo ideal de batimento do gergelim macerado e se essa etapa influencia no rendimento do produto. Posteriormente com o objetivo de saber a influência do tempo de batimento (0,45 min a 14,55 min) e a concentração do extrato (1,925% a 23,07%) foram avaliadas através de um delineamento composto central rotacional (DCCR), ou seja, um delineamento 22 incluindo 4 ensaios nas condições axiais e 5 repetições no ponto central, totalizando 13 experimentos. Para todos os ensaios do delineamento realizou-se análises de viscosidade, cor, sólidos solúveis totais e rendimento. As mesmas análises foram realizadas em amostras comerciais de leite de vaca e extrato hidrossolúvel de soja com o intuito de comparação. Após a realização dessa etapa foi possível à seleção de algumas amostras para elaboração do extrato hidrossolúvel de gergelim e então realizou-se análises físico-químicas (proteína, cinzas, lipídios, carboidratos) e determinou-se a capacidade antioxidante por ABTS e teor de compostos fenólicos de tais amostras. Quanto à análise de rendimento não houve diferença significativa da quantidade de extrato obtido em diferentes temperaturas de maceração pelo teste de Tukey (p> 0,05). O DCCR foi realizado no programa Statistica e selecionaram-se os ensaios 1, 2, 6, 7, PC (ponto central) que foram as amostras que mais se assemelharam com as amostras comerciais estudadas. Nessas amostras realizou-se as análises físico-químicas além de capacidade antioxidante e compostos fenólicos. O conteúdo de sólidos totais na amostra 6 foi superior as demais amostras, diferindo estatisticamente das demais amostras (p> 0,05). Já para o teor de lipídios, cinzas e proteínas encontrados nas amostras 6 e PC foram maiores que as demais amostras, enquanto a amostra 7 exibiu o menor teor de lipídios e proteínas, considerando que o teor de cinzas das amostras 1, 2 e 7 foram estatisticamente iguais. O teor de carboidratos calculado por diferença foi superior nas amostras 1, 2 e 7 e com o menor valor na amostra 6. Os valores de capacidade antioxidante e compostos fenólicos não se diferenciaram estatisticamente entre si ao nível de 5% de probabilidade. Concluiu-se portanto que a etapa de maceração não influenciou no rendimento do produto final. A partir das análises físico-químicas pode-se concluir que o extrato hidrossolúvel de gergelim em determinadas amostras apresentou um melhor desempenho quanto ao valor nutricional comparado ao extrato de soja.

Postharvest quality of cocona (Solanum sessiliflorum Dunal) stored under ambient condition

Cocona (Solanum sessiliflorum Dunal) is an important genetic resource that has been traditionally used for a variety of purposes, including food, medical and cosmetics applications. The objective of this study was evaluated the quality and the period of postharvest shelf life of cocona 'Mosquet", through the physical, chemical and physiological characterization of fruits stored under the ambient conditions. Physiologically mature fruits were harvested from an orchard, washed with tap water and soaked in a solution of the fungicide Prochloraz (49.5 g/100 L of water) for 5 minutes. After air drying, the fruits were packed in plastic containers and stored at 24 ± 2 ºC and relative humidity 60 ± 5% for 15 days. The fruits developed a respiratory climacteric respiratory patern and remained fit for consumption up to day 6 of storage, that is, without visual symptoms of loss of water and firmness. At this stage, the fruits showed firmness of 117,42 kPa, soluble solids of 6.62º Brix and citric acid of 1.22 %.

Simultaneous selection in progenies of yellow passion fruit using selection indices

This study aimed to evaluate the efficiency of simultaneous selection (selection indices) using estimated genetic gains in yellow passion fruit and to make a comparison between the methodologies of Mulamba & Mock and Elston. The study was conducted with 26 sib progenies of yellow passion fruit for intrinsic production characteristics including fruit number, fruit mass, fruit length and diameter, and for the fruit characteristics skin thickness, soluble solids and acidity. Two methodologies were applied: first, in the joint analysis of fruit characteristics and of intrinsic production characteristics in a single phase of selection; and second, in the analysis in two phases, in which priority was given to the intrinsic production characteristics in the first phase, and later, in the second phase, the best fruit characteristics were chosen among the progenies of the first phase. The analysis of variance was applied to the data to detect genetic variability among progenies. The Elston's selection indice was unable to provide distribution of genetic gains consistent with the purposes of the study, as it selected a single progeny of passion fruit. However, the index based on the sum of ranks of Mulamba & Mock was more suitable, as it provided a balanced distribution of gains, selecting a larger number of progenies. The methodology of selection using indices is advantageous in passion fruit, since it contributes to higher genetic gains for all the traits evaluated, and the selection in a single phase was proved efficient for progeny selection.

Initial growth of maize in response to application of rock phosphate, vermicompost and endophytic bacteria

Due to the high energy requirement and demand for non-renewable resources for the production of chemical fertilizers, added also to the environmental impact caused by the use of such products, it is important to intensify research on bio-based agricultural inputs. The use of nitrogen-fixing endophytic and phosphate solubilizing bacteria can provide these nutrients to the plants from the air and poorly soluble phosphorus sources, such as phosphate rock. The objective of this study was to evaluate the nutrition and initial growth of maize (Zea mays L.) in response to the inoculation of nitrogen-fixing and rock phosphate solubilizing endophytic bacteria, in single or mixed formulation, applied with vermicompost. The treatments containing bacteria, both diazotrophic and phosphate solubilizing, when compared to controls, showed higher levels of leaf nitrogen and phosphorus in maize, as well as higher growth characteristics. The application of vermicompost showed synergistic effect when combined with endophytic bacteria. Thus, the innovation of the combination of the studied factors may contribute to the early development of maize.

Influence of the use of acids and films in post-harvest lychee conservation

Lychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associated with cassava starch and plastic packaging. Uniformly red pericarp fruits were submitted to treatments: 1-(immersion in citric acid 100 mM for 5 minutes + cassava starch 30 g L-1 for 5 minutes), 2-(immersion in hydrochloric acid 1 M for 2 minutes + starch cassava 30 g L-1 for 5 minutes), 3-(immersion in citric acid 100 mM for 5 minutes + polyvinyl chloride film (PVC, 14 µm thick)) and 4-(immersion in hydrochloric acid 1 M for 2 minutes + PVC film). During 20 days, the fruits were evaluated for mass loss, pericarp color, pH, soluble solids and titratable acidity, vitamin C of the pulp and pericarp and activities of polyphenol oxidase and peroxidase of the pericarp. The treatment with hydrochloric acid associated with PVC was the most effective in maintaining the red color of the pericarp for a period of 20 days and best preservation of the fruit. The cassava starch associated with citric acid, and hydrochloric acid did not reduce the mass loss and did not prevent the browning of lychee fruit pericarp.

Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

Genetic divergence of tomato subsamples

Understanding the genetic variability of a species is crucial for the progress of a genetic breeding program and requires characterization and evaluation of germplasm. This study aimed to characterize and evaluate 101 tomato subsamples of the Salad group (fresh market) and two commercial controls, one of the Salad group (cv. Fanny) and another of the Santa Cruz group (cv. Santa Clara). Four experiments were conducted in a randomized block design with three replications and five plants per plot. The joint analysis of variance was performed and characteristics with significant complex interaction between control and experiment were excluded. Subsequently, the multicollinearity diagnostic test was carried out and characteristics that contributed to severe multicollinearity were excluded. The relative importance of each characteristics for genetic divergence was calculated by the Singh's method (Singh, 1981), and the less important ones were excluded according to Garcia (1998). Results showed large genetic divergence among the subsamples for morphological, agronomic and organoleptic characteristics, indicating potential for genetic improvement. The characteristics total soluble solids, mean number of good fruits per plant, endocarp thickness, mean mass of marketable fruit per plant, total acidity, mean number of unmarketable fruit per plant, internode diameter, internode length, main stem thickness and leaf width contributed little to the genetic divergence between the subsamples and may be excluded in future studies.

Hydraulic conductivity in response to exchangeable sodium percentage and solution salt concentration

Hydraulic conductivity is determined in laboratory assays to estimate the flow of water in saturated soils. However, the results of this analysis, when using distilled or deionized water, may not correspond to field conditions in soils with high concentrations of soluble salts. This study therefore set out to determine the hydraulic conductivity in laboratory conditions using solutions of different electrical conductivities in six soils representative of the State of Pernambuco, with the exchangeable sodium percentage adjusted in the range of 5-30%. The results showed an increase in hydraulic conductivity with both decreasing exchangeable sodium percentage and increasing electrical conductivity in the solution. The response to the treatments was more pronounced in soils with higher proportion of more active clays. Determination of hydraulic conductivity in laboratory is routinely performed with deionized or distilled water. However, in salt affected soils, these determinations should be carried out using solutions of electrical conductivity different from 0 dS m-1, with values close to those determined in the saturation extracts.

Solubilization of diabase and phonolite dust by filamentous fungus

The objective of this study was to evaluate the effect of the fungus Aspergillus niger strain CCT4355 in the release of nutrients contained in two types of rock powder (diabase and phonolite) by means of in vitro solubilization trials. The experimental design was completely randomized in a 5 x 4 factorial design with three replications. It was evaluated five treatments (phonolite dust + culture medium; phonolite dust + fungus + culture medium; diabase powder + culture medium; diabase powder + fungus + culture medium and fungus + culture medium) and four sampling dates (0, 10, 20 and 30 days). Rock dust (0.4% w/v) was added to 125 mL Erlenmeyer flasks containing 50 mL of liquid culture medium adapted to A. niger. The flasks were incubated at 30°C for 30 days, and analysis of pH (in water), titratable acidity, and concentrations of soluble potassium, calcium, magnesium, zinc, iron and manganese were made. The fungus A. niger was able to produce organic acids that solubilized ions. This result indicates its potential to alter minerals contained in rock dust, with the ability to interact in different ways with the nutrients. A significant increase in the amount of K was found in the treatment with phonolite dust in the presence of the fungus. The strain CCT4355 of A. niger can solubilize minerals contained in these rocks dust.

Characterization of verdete rock as a potential source of potassium

Potassium is a nutrient found at low levels in Brazilian soils, requiring large inputs of fertilizers to achieve satisfactory crop yields. Brazil has high external dependence and limited reserves of soluble K mineral, which is traditionally exploited for the production of fertilizers. On the other hand, it is common the occurrence in the country of potassium-rich silicate minerals which are not commercially exploited. This study aimed to characterize mineralogically and chemically samples of verdete rock separated into size fractions and evaluate its potential as potassium fertilizer. The mineral composition of verdete rock is based on glauconite, quartz and feldspar. The total K2O content in verdete rock ranged from 5.18 to 9.0 dag/kg. The K content extracted in water or 2% citric acid was 2.4% below the total of K, indicating low reactivity of verdete rock and limitations for direct use as K source. The processes of physical fractionation and sedimentation in water are inefficient to promote the concentration of K in the different verdete rock fractions. The total K content in some samples are considerable and may enable the use of this rock as raw material for production of more reactive potassium fertilizers.

Comparison of methods for classification of the coefficient of variation in papaya

ABSTRACT The objective of this work was to study the distribution of values of the coefficient of variation (CV) in the experiments of papaya crop (Carica papaya L.) by proposing ranges to guide researchers in their evaluation for different characters in the field. The data used in this study were obtained by bibliographical review in Brazilian journals, dissertations and thesis. This study considered the following characters: diameter of the stalk, insertion height of the first fruit, plant height, number of fruits per plant, fruit biomass, fruit length, equatorial diameter of the fruit, pulp thickness, fruit firmness, soluble solids and internal cavity diameter, from which, value ranges were obtained for the CV values for each character, based on the methodology proposed by Garcia, Costa and by the standard classification of Pimentel-Gomes. The results obtained in this study indicated that ranges of CV values were different among various characters, presenting a large variation, which justifies the necessity of using specific evaluation range for each character. In addition, the use of classification ranges obtained from methodology of Costa is recommended.

Cantaloupe melon ( Cucumis melo L.) conservation using hydrocooling

ABSTRACT Maintaining cantaloupe melon at field temperature impairs conservation as it speeds up cell metabolism and transpiration, and, consequently, reduces shelf life. This study aimed to evaluate the conservation of Torreon hybrid cantaloupe using the hydrocooling treatment. Fruits were harvested at the commercial maturity stage (60 days after planting), in the morning, at the Nova California Farm, municipality of Mossoró-RN, in September 2007. One set of fruit was immersed in chilled water at 5 ºC for 5 min, at the packing house, while the remaining set was not hydro cooled. Then, both sets (treated and untreated with hydrocooling) were pre-cooled in air forced tunnels at 7 ºC, until the temperature in the pulp reached 10 ºC. Both fruit sets were stored for 0, 14, 21, 28 and 35 days under modified atmosphere at 3 ± 1 oC and 90 ± 5% RH. After each storage period, the fruits were incubated in an atmosphere-controlled chamber at 20 ± 2 oC and 80 ± 5% de RH, for seven days. The following characteristics were evaluated: external and internal appearance, mass loss, soluble solids, firmness and titrable acidity. The experiment was arranged in a completely randomized split-plot design with four replications of three fruits. The plots consisted of the hydrocooling conditions (with and without fruit soaking in chilled water), and the sub-plots consisted of the storage times (0, 14, 21, 28 and 35 days).The treatment with hydrocooling was efficient in keeping the firmness and soluble solids of the fruits and shortened the pre-cooling time in the cooling tunnel. However, hydrocooling did not increase fruit shelf-life.

Carbohydrates Concentration in leaves of potato plants affected by nitrogen fertilization rates

ABSTRACT At poor conditions of nitrogen (N) in the soil, potato plants may accumulate starch in leaves and be indicative of N nutritional stress. The objective of this work was to determine the effects of N rates (0, 50, 100, 200 and 300 kg ha-1 of N) on the concentrations of carbohydrates (total soluble sugars-TSS, reducing sugars-RS, non-reducing sugars-NRS and starch) in the fourth leaf (FL) of two potato cultivars (Asterix and Atlantic) and their critical levels (CL) associated to the N fertilization rate necessary to obtain the maximum physical (MPE) and economic (MEE) efficiency of tubers. A randomized block design with four replications was used in both experiments. On day 21 after plant emergence, four FL were collected from four plants. Potatoes plants fertilized with low rates of N accumulated less TSS in leaves than those properly fertilized. The opposite occurred with content of starch. The cultivars showed similar responses to five doses of N in relation to contents of starch and TSS. However, the response to the increase in doses of N for RS, NRS and Starch/NRS is cultivar-specific. The correlations between contents of RS, NRS and Starch/NRS with the starch and TSS were dependent on the potato cultivar.