5 research outputs found

    Quality Of Seeds Of JatobĂĄ-do-cerrado Processed And Stored In Diferents Forms

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    The preservation of the physical and chemical quality of jatobå-do-cerrado seeds during processing and storage is essential to the restocking of vegetation in degraded areas. Since no scientific studies have analysed the optimal post-harvest conditions for jatobå-do-cerrado seeds, this study aimed to evaluate the physical and chemical quality of jatobå-do-cerrado seeds following different types of processing: with pulp, without pulp (scarification), without pulp (fermentation) and at different storage temperatures (10 and 23 °C) and different packaging (tetrapack, paper, plastic, PET bottles and glass bottles), over six months. The physical and chemical constituents of jatobå-do-cerrado seeds varied according to the packaging conditions. An increased storage time reduced the quality of the seeds. Seeds with pulp showed better physical characteristics during storage. The pulping processing of seeds by mechanical scarification increased the acidity and ash content, but led to the highest percentage of crude protein during storage at 23 °C. The fermentation method of seed pulping positively affected seed quality during storage at 10 °C. Permeable packaging (paper bags and tetrapack) led to a greater reduction in seed quality than that in glass bottles, PET bottles or plastic bags. The best conditions for the processing of jatobå-do-cerrado seeds was fermentation and the best storage condition was in waterproof packaging (glass or PET bottles).37266568

    Microscopia eletrÎnica de varredura do endosperma de café (Coffea arabica L.) durante o processo de secagem Scanning electron microscopy of the endosperm of coffee (Coffea arabica L.) during the drying process

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    A manutenção da integridade das membranas celulares, entre outros eventos, Ă© um forte indicativo de que a qualidade do cafĂ© foi preservada na pĂłs-colheita. Objetivou-se neste trabalho, analisar o efeito de diferentes mĂ©todos de secagem na manutenção da integridade da parede celular e da membrana plasmĂĄtica de cafĂ© natural e cafĂ© despolpado, buscando determinar as condiçÔes e o momento em que ocorrem as rupturas microscĂłpicas. Os cafĂ©s foram submetidos a um perĂ­odo de prĂ©-secagem em terreiro. ApĂłs este, uma parcela de cada tipo de cafĂ© foi desidratada no terreiro e, outra, Ă  temperatura de 40ÂșC e 60ÂșC em secadores de camada fixa, monitorando-se a temperatura e o teor de ĂĄgua atĂ© 11% (bu). Nesse perĂ­odo, grĂŁos foram aleatoriamente amostrados e fragmentos do endosperma preparados para a microscopia eletrĂŽnica de varredura, registrando-se diversas eletromicrografias, avaliando-se as alteraçÔes na membrana plasmĂĄtica da cĂ©lula do endosperma dos grĂŁos de cafĂ©s em função do teor de ĂĄgua e tempo de secagem. O citoplasma das cĂ©lulas a 11% (bu) de teor de ĂĄgua nĂŁo foi comprometido na secagem em terreiro e a 40°C; na secagem a 60°C, observou-se comprometimento nas estruturas celulares nos cafĂ©s com teor de ĂĄgua de 20% (bu).<br>The maintenance of the integrity of cellular membranes, among other events, is a strong indicator that the quality of the coffee was preserved in the post-harvesting process. Therefore, this work aimed to analyze the effect of different drying methods on the maintenance of the integrity of cell walls and plasma membrane of natural and de-pulped coffee in order to determine the conditions and the moment that microscopic ruptures take place. The coffee was submitted to a pre-drying period on a concrete patio. After this, a sample of each type of coffee was dehydrated outdoors and another, with heated air at 40ÂșC and 60ÂșC in fixed-layer dryers, controlling the grain temperature and the moisture content to 11% (bu). During the drying process the coffee grains were randomly sampled and fragments of the endosperm were prepared for scanning electron microscopy and eletromicrographs were taken. Measurements of the cells were taken for evaluating changes in the plasma membrane of the endosperm cells in relation to the moisture content and drying period. The cell cytoplasm of the coffee grains with 11% moisture content was not affected when dried under sun light and at the temperature of 40°C. When dried at 60°C, changes in the cellular structures of the cytoplasm were observed for coffees with moisture content of 20%
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