Recomendações para prevenção de perdas pós-colheita do mamão.

Colheita. Ponto de maturação da colheita. Tempo de resfriamento. Condições de resfriamento. Limpeza e desinfestação das câmaras frigoríficas. Classificação de perdas pós-colheita. Outros fatores. Medidas e recomendações para prevenção de perdas.bitstream/item/34418/1/2001-DOC-0044.pd

Perdas de mamão (Carica papaya L.) comercializado no Estado do Rio de Janeiro.

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Mycobiota predominant and aflatoxins content in shell and shelled Brazil nuts

Brazil nuts (Bertholletia excelsa Humb. and Bonpl.) are an important product of the Brazilian Amazon. Currently, its marketing is compromised by the high incidence of aflatoxins (AF). The most known naturally occurring AF are named AFB1, AFB2, AFG1, and AFG2. This study aimed to identify the potentially aflatoxigenic mycobiota associated with shelled Brazil nuts and with the shells, and to determine which one of these fractions contributes to aflatoxins (AF) contamination, since that official method use integral Brazil nuts samples to AF test. Samples of Brazil nuts were collected from the agro forestry system production area in Amazonian rain forest, in Brazil. These samples were split in shells and shelled nuts, and the total count of Aspergillus spp. was analysed after sanitation (sodium hypochlorite 1% / 10 minutes) and without sanitation, by plating AFPA medium, for 7 days, at 25 °C. The isolates identified as Aspergillus section Flavi were plated in YES medium (5days at 25°C) for determination of the aflatoxigenic potential by agar plug technique. To analyze AF, 500 g samples were milled and were extracted with chloroform. The chromatographic analysis was performed by HPLC–FD system in an isocratic mode [Waters pump W600, Waters module autosampler W717, Fluoresce detector W2475 and column Waters X-Terra (4.6x150mm and 5μm -- RP18)]. The mobile phase was water milli-Q/acetonitrile/methanol (600:150:150 v/v) and the injected volume was 5μL both to standards and samples. The average incidence of infection from Aspergillus spp. in sections Flavi, Nigri and Circumdati were 48%, 8% and 1%, respectively. The sanitization treatment reduced the fungi counts. There were AF production by fungi isolated from both types of samples, 30% of the samples were positive for AFB1, AFB2, AFG1 and AFG2 and 23.8% produced AFB1, AFB2, and AFG1. Concerning the Brazil nuts AF analysis, it was observed that the concentration of AFB1 and AFG1 obtained were higher than AFB2 and AFG2. The AFB1 content was 35.281 and 1.782 μg/Kg in shelled Brazil nuts and shells, respectively. AFB2 and AFG2 were detected only in shelled samples. The HPLC-FD presented limits of detection (LOD) and quantification (LQ) of 0.2 and 0.4 μg/kg, respectively

Effect of ozone treatment in wheat quality of whole grain wheat flour.

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Colorimetric change of assai (Euterpe oleracea Mart.) after preservation and thermal processing of the fruit.

Amazonian areas is far from the consumer center. Those characteristics promote a decline in visual quality of the fruit at the time of commercialization and consequently of the beverage processed. The aim of this study was to evaluate the influence of the assai fruit conservation and heat treatment, usually applied before its transformation into a pulp or beverage by artisan processing. Assai fruits were collected in 2013 in Mazagão, Brazil, packed in polypropylene bags, vacuum sealed and refrigerated (8-10°C) during four days. The treatments consisted of i.) fruits packed under vacuum (T1), ii.) fruits softening with potable water at 45°C for 20 minutes before bleaching (T2), ii.) fruits which have not been softened before bleaching (T3), iii.) fruits bleached at 80°C for 10 seconds (T4) (Rogez et al., 1996) and iv.) packaged fruit pulps prepared in the presence (T5) and iv). absence of vacuum (T6). The instrumental color of fruits and pulps was evaluated by colorimeter CR- 400 Konica Minolta. Fruit pulp preserved in vacuum (T5) showed the darkest luminosity (L*29.39), well as a more reddish color (a*8.51) and also more blue (b*-4.10). Considering ?E 12.55, there was a significant difference between vacuum packed fruit (T1) and without vacuum fruit pulps (T6). Otherwise, pulps from vacuum packed fruits (T5) and ones with absence of vacuum packed fruits (T6) also presented statistical difference (?E 7.80). The highest value C* was observed in vacuum packed pulps (T5) (9.45), which presented with a brighter and stronger color than the fruit pulp without vacuum (T6) (C*7.01). Regarding H°hue, the pulp from fruits without vacuum (T6) showed higher values (H°78.36) when compared to the pulp from fruits under vacuum (T5) (H°73.84). Compared to thermal processing, bleaching was not statistically influenced by purity of the color (C*) of softened fruit pulps (T2) (C*8.50) and fruit pulps that were not softening (T3) (C*8.00). The highest total color difference was observed in the bleached pulps that were previously softened (T4) (?E12.85). Assai fruits vacuum packed retain the best attributes of drink produced. Softening of the fruit before bleaching also influences the change in color of the drink, which may represent significant quality loss for the product and value for the merchant and consumers.UP371

Cupuassu Fruit, a Non-Timber Forest Product in Sustainable Bioeconomy of the Amazon—A Mini Review.

This study examines the importance of cupuassu, a tropical fruit native to the Amazon, to Brazil’s biodiversity, the Amazon biome, and its potential for economic development. Cupuassu is a Non-Timber Forest Product and a fruit of the Theobroma genus, which also includes cocoa. Just in the state of Pará alone, cupuassu production in 2019 was over 4100 t with a gross value of 2.6 million USD produced. However, cupuassu cultivation still needs investment through technological advances to overcome threats such as witches’ broom disease and mycotoxin contamination. Cupuassu fruit is composed of pulp, seeds, and a shell; all these parts have a chemical composition with numerous bioactive compounds, especially the seeds, which also contain stimulant compounds, besides lipids and proteins. The processing of the whole cupuassu fruit has its economic value in the commercialization of the pulp, the extraction of cupuassu butter, and a product called Cupulate®. However, in this process, the cake resulting from the oil pressing, often considered a waste product, has potential as a source of proteins, peptides, lipids, and bioactive molecules with functional and nutritional properties. Recycling this fruit processing waste can create high-value-added products for various industries and promote a circular economy

Evaluation of genetic variability in the collared peccary Pecari tajacu and the white-lipped peccary Tayassu pecari by microsatellite markers

In this study, the microsatellite technique was used to evaluate the genetic variability in populations of collared and white-lipped peccaries kept in captivity. Six primers developed for domestic pigs were used and amplified in both species. They revealed the presence of five polymorphic loci and one monomorphic locus. The polymorphic loci included 4 of the 16 alleles in collared peccaries, and 3 of the 10 alleles in the white-lipped peccaries. Polymorphic information content (PIC) in both species and all the loci was highly informative. The probability of paternity exclusion (PEC), if one of the parents is known, was almost as high in white-lipped peccaries (95.53%) as in the collared (99,48%). The Fst values for collared (0.042) and white-lipped (0.1387) peccaries showed that both populations are not structured. The Fis values for all loci, except ACTG2 in white-lipped peccaries (-0.0275) and in both species (0.1985 to 0.9284 in collared peccaries and 0.3621 to 0.4754 in the white-lipped), revealed a high level of homozygosis, probably caused by inbreeding. Data on heterologous amplification and genetic variability in collared and white-lipped peccaries are presented for the first time

Liquid chromatography for multimycotoxin detection for filamentous fungi identification

Mycotoxins are secondary metabolites produced by specific filamentous fungi. Among the most relevant mycotoxigenic producer fungi are some Aspergillus species such as the ones belonging to the Aspergillus section Flavi. These are known to produce the highly carcinogenic aflatoxins (AFB1, AFB2; AFG1 and AFG2) and cyclopiazonic acid (CPA) in agricultural commodities. Besides the issues related to food safety, aflatoxins and CPA analysis can also be routinely used for identification purposes within the Aspergillus section Flavi, since the various species exhibit different mycotoxin profiles. Aflatoxins are mainly produced by some strains of Aspergillus flavus and Aspergillus nomius and by all strains of Aspergillus parasiticus, whereas CPA is mainly produced by Aspergillus flavus strains. The aim of this study was to develop a rapid HPLC method that could detect simultaneously both these mycotoxins. For this purpose twenty two strains belonging to Aspergillus section Flavi were tested for aflatoxins and CPA production. Extracts were analysed using a HPLC system. The tested methodology allowed the separation of CPA from AFGs and AFBs in a HPLC single run and proved to be a useful tool for helping in the identification of the strains in study. Data from these assays will be presented and discussed