Narrativas dos profissionais dos ensinos pré-escolar e primeiro ciclo face às crianças com necessidades educativas especiais: o outro lado da história

[Resumo] As debilidades na formação dos educadores e professores quanto as NEE sao uma importante variável influenciadora na e para a construção de urna equidade educativa. Registe-se a afirmação proferida na Declaras;ao de Salamanca: "a preparação adequada de todo o pessoal educativo é o factor chave na promosção das escolas inclusivas." Toma-se imprescindível conhecermos as formas de pensar, de actuar, a diversidade de sentimentos e estratégias que os profissionais poderao demonstrar como resultado de lidarem com uma criança com NEE, para que possamos melhor compreender e interpretar a direcs;ao para a construção de um diálogo efectivo de parceria educacional. Pretende-se, assim, através de urna metodologia qualitativa - análise de narrativas - o desenvolvimento de um programa de forma<;ao que promova desenvolvimento de atitudes positivas face a escola inclusiva, a aquisis;ao de novas competencias de ensino, que permita aos profissionais serem mais responsivos as necessidades educativas das criança

Effects on Lettuce Yield Parameters and Toxicological Safety Assessment of a Plant-Derived Formulation Based on Rosemary and Eucalyptus Essential Oils

Essential oils from medicinal and aromatic plants are increasingly recognized as a promising class of green molecules for use in crop production. In many cases, the beneficial aspects of a substance are not supported by sufficient toxicological safety testing, even though recent reports suggest that some compounds may be toxic to terrestrial or aquatic non-target species. It is, therefore, essential to investigate the possibility of adverse effects on non-target animals and humans exposed to these substances through the consumption of fruit and/or vegetables. The present study aims to examine the potential effects on yield and quality parameters and investigate the level of in vitro and in vivo toxicity of an Eco-product (EP) based on rosemary and eucalyptus essential oils, to provide a measure for safe use in the agricultural sector. The product was evaluated in lettuce crop production and indicated that one-time application of the EP formula increases yield, activating various secondary metabolism pathways of the plant to cope with oxidative stress. Cytotoxicity assays and in vivo acute oral and dermal toxicity studies suggest that the tested compound does not pose any significant health hazard, and the dissolved product can be classified in Category 5, according to the Globally Harmonized System of Classification and Labelling of Chemicals (GHS)

Chemical composition and plant growth of Centaurea raphanina subsp. mixta plants cultivated under saline conditions

The aim of this report was to study the effect of salinity (control: 2dS/m, S1: 4 dS/m and S2: 6 dS/m) and harvest time (first harvest on 9 May 2018 and second harvest on 19 April 2018) on the growth and the chemical composition of Centaurea raphanina subsp. mixta plants. The plants of the first harvest were used for the plant growth measurements (fresh weight and moisture content of leaves, rosette diameter, number and thickness of leaves), whereas those of the second harvest were not used for these measurements due to the flowering initiation, which made the leaves unmarketable due to their hard texture. The results of our study showed that C. raphanina subsp. mixta plants can be cultivated under mild salinity (S1 treatment) conditions without severe effects on plant growth and yield, since a more severe loss (27.5%) was observed for the S2 treatment. In addition, harvest time proved to be a cost-effective cultivation practice that allows to regulate the quality of the final product, either in edible form (first harvest) or for nutraceutical and pharmaceutical purposes as well as antimicrobial agents in food products. Therefore, the combination of these two agronomic factors showed interesting results in terms of the quality of the final product. In particular, high salinity (S2 treatment) improved the nutritional value by increasing the fat, proteins and carbohydrates contents in the first harvest, as well as the tocopherols and sugars contents (S1 and S2 treatments, respectively) in the second harvest. In addition, salinity and harvest time affected the oxalic acid content which was the lowest for the S2 treatment at the second harvest. Similarly, the richest fatty acid (α-linolenic acid) increased with increasing salinity at the first harvest. Salinity and harvest time also affected the antimicrobial properties, especially against Staphylococcus aureus, Bacillus cereus and Trichoderma viride, where the extracts from the S1 and S2 treatments showed high effectiveness. In contrast, the highest amounts of flavanones (pinocembrin derivatives) were detected in the control treatment (second harvest), which was also reflected to the highest antioxidant activity (TBARS) for the same treatment. In conclusion, C. raphanina subsp. mixta plants seem to be tolerant to medium salinity stress (S1 treatment) since plant growth was not severely impaired, while salinity and harvesting time affected the nutritional value (fat, proteins, and carbohydrates) and the chemical composition (tocopherols, sugars, oxalic acid, fatty acids), as well as the bioactive properties (cytotoxicity and antimicrobial properties) of the final product

Wild and cultivated centaurea raphanina subsp. Mixta: A valuable source of bioactive compounds

Centaurea raphanina subsp. mixta (DC.) Runemark is a wild edible species endemic to Greece. This study evaluated the chemical composition and bioactive properties of wild and cultivated C. raphanina subsp. mixta plants. Wild plants had higher nutritional value than cultivated ones, whereas cultivated plants contained more tocopherols. Glucose and sucrose were higher in cultivated plants and trehalose in wild ones. Oxalic and total organic acids were detected in higher amounts in cultivated samples. The main fatty acids were α-linolenic, linoleic and palmitic acid, while wild plants were richer in polyunsaturated fatty acids. Two pinocembrin derivatives were the main phenolic compounds being detected in higher amounts in wild plants. Regarding the antioxidant activity, wild and cultivated plants were more effective in the oxidative haemolysis (OxHLIA) and thiobarbituric acid reactive substances (TBARS) assays, respectively. Moreover, both extracts showed moderate cytotoxicity in non-tumor cell lines (PLP2), while cultivated plants were more effective against cervical carcinoma (HeLa), breast carcinoma (MCF-7) and non-small lung cancer (NCI-H460) cell lines. Finally, wild plants showed higher antimicrobial activity than cultivated plants against specific pathogens. In conclusion, the cultivation of C. raphanina subsp. mixta showed promising results in terms of tocopherols content and antiproliferative effects, however further research is needed to decrease oxalic acid content

Maintaining postharvest quality of fresh produce with volatile compounds

The postharvest quality of strawberry (Fragaria ananassa Duch.) and tomato (Lycopersicon esculentum L.) fruit was evaluated after treatment with eucalyptus (Ec: Eucalyptus globulus L.) and cinnamon (Cn: Cinnamomum zeylanicum, Blume) volatile oil compounds and storage at 13 °C during or following vapour exposure. Fruit decay decreased in fruit treated with oil vapours and transfer to 'ambient air' (AA). Cn-treated tomato maintained fruit firmness during exposure, but the effects were not persistent following storage to AA. However, no effects on fruit firmness were observed for Ec-treated tomato and strawberry-treated with Ec-and Cn-vapours. Oil vapours stimulated levels of total soluble solids during exposure but effects were persistent only for 'cherry' tomatoes following exposure. Fruit samples treated with oil vapours did not differ in percentage weight loss, organic acid content, sweetness and total phenolic content during or following vapour exposure compared with untreated fruit. The results suggest that essential oil vapour may improve fruit quality-related attributes on top of the well-documented antimicrobial protection during fresh produce storage and transit. © 2006 Elsevier Ltd. All rights reserved

Impact of cinnamon oil-enrichment on microbial spoilage of fresh produce

Cinnamon (Cinnamomum zeylanicum L.) oil (ranging between 25 and 500 ppm) was tested for antifungal activity against Colletotrichum coccodes, Botrytis cinerea, Cladosporium herbarum, Rhizopus stolonifer and Aspergillus niger in vitro. Oil-enrichment resulted in significant (P < 0.05) reduction on subsequent colony development for the examined pathogens. Fungal spore production inhibited up to 63% at 25 ppm of cinnamon oil concentration when compared with equivalent plates stored in ambient air. In the highest oil concentration (500 ppm) employed, fungal sporulation (except for B. cinerea) was completely retarded. In vitro, cinnamon oil reduced spore germination and germ tube length in C. coccodes, B. cinerea, C. herbarum and R. stolonifer with the effects were dependent on oil concentration. However, cinnamon oil (up to 100 ppm) accelerated spore germination for A. niger. Wound-inoculated pepper fruit accelerated B. cinerea and C. coccodes development following 3 days vapour exposure to cinnamon, and this effect was not persisted for longer exposure but no differences observed for tomato fruit. Pre-exposing tomato fruit to 500 ppm cinnamon vapours for 3 days, and then inoculated with fungi, reduced B. cinerea and C. coccodes lesion development. At the present, trials is currently focussing on the mechanisms underlying the impacts of essential oil volatiles on disease development with a major contribution to limiting the spread of the pathogen by lowering the spore load in the storage/transit atmospheres as well as the use of essential oil as an alternative food preservative. Industrial relevance: The data presented in this work suggest that the use of pure cinnamon essential oil is an innovative and useful tool as alternative to the use of synthetic fungicides or other sanitation techniques in storage/packaging. Oil enrichment may reduce disease development with a major contribution to limiting the spread of the pathogen by lowering the spore load (spore production) in the storage/transit atmospheres as well as the use of essential oil as an alternative food preservative. The effectiveness (oil concentration) of the oil depends on the target pathogen. The effects of natural compounds on individual microorganisms (fungi and bacteria), both responsible for spoilage and food-borne pathogens, as well as the minimum concentration to gain effectiveness without affecting fresh produce quality and storage deserve further research. © 2008 Elsevier Ltd. All rights reserved

Gaseous ozone-enrichment for the preservation of fresh produce

Ozone is considered the most economically important air pollutant worldwide. Experimental studies reveal contrasting effects of ozone on foliar pathogens with several successful applications in postharvest level. Oranges, grapes and tomatoes were infected with green mould (Penicillium digitatum) and grey mould (Botrytis cinerea), then fruit incubated in 'clean air' or an ozone-enriched atmosphere (concentrations ranging from 0.05 to 1.0 ppm). In vivo and in vitro experimentation revealed lesion development and spore production to be markedly reduced in fruit maintained in an ozone-enriched atmosphere. Higher concentrations/duration of exposure resulted in greater impacts on lesion development/spore production, with considerable benefits resulting from exposure to low levels of ozone (i.e., below the 0.2 ppm threshold set for the protection of human health). In vitro studies performed on fungi raised on potato dextrose agar (PDA) for 6-8 days at 13°C and 95% relative humidity (RH) revealed no direct effects of ozone on fungal development, implying that suppression of pathogen development was due in a large part to the impacts of ozone on fruit-pathogen interactions

Ozone: A powerful tool for the fresh produce preservation

The consumption of vegetables and fruits has risen noticeably during recent decades, leading to a greater frequency of foodborne illnesses associated with fresh produce. Traditional disinfectants, including chlorinated compounds, fail to adequately control common spoilage microorganisms as well as potential harmful human pathogens. Safe, effective alternatives to halogenated disinfectants are required to reduce spoilage losses, improve food safety, and gain consumer approval. Research and commercial applications have established that ozone (O3) may provide a viable alternative to traditional disinfectants, with some additional benefits documented. This technology has attracted considerable commercial interest, especially because ozone does not leave any residues on the treated produce and it is also accepted by many organic grower organizations. However, several contradictions regarding the efficacy of this technology are often found in the literature and further research is still needed. Different findings could be attributed to a great variability of the research work conditions (ozone generation and application methods, O3 exposure time and concentration, packed produce). Indeed, ozone enrichment induces fruit resistance and suppresses fungal growth-spores production, enhances fruit quality, and may alter gene and protein expression. Each commodity needs to be optimized for the specific ozone application. Consequently, it would be possible to improve its potential as a sanitizer in the food industry

Preservation of fresh strawberries in an ozone-enriched atmosphere

Strawberries fruit are highly appreciated by consumers due to their high nutritive value, sweet taste, and fruity flavour. However, strawberries are highly perishable fresh produce, with very short storage period and rapidly are deteriorated mainly by fungal diseases. In the present study, strawberry fruit were purchased at a local market. Examining fruit microflora after 5 days of storage at 12°C and 95% relative humidity (RH), in an ozone-enriched atmosphere (0.05-0.2-1.0 ppm), a decrease of colonies of bacteria (at 1.0 ppm of ozone), and of fungi and yeast (at ≥0.05 ppm ozone) was observed. In another batch of strawberries, fruit were inoculated with 20 μL of spore suspensions (106 spores mL-1) of Botrytis cinerea and subjected to either clear air or ozone-enriched air (0.05-0.2-1.0 ppm) at 12°C and 95% RH. Fungal lesion growth decreased at the high ozone levels, after the 3rd day of storage. Fungal spore production was decreased up to 32, 48.3 and 60.9% for 0.05, 0.2 and 1.0 ppm of ozone concentrations, respectively. In vitro studies performed on fungal raised on Potato Dextrose Agar (PDA) for 6-7 days at 12°C and 95% RH revealed no direct effects of ozone on fungal growth (no great effects on colony growth) per se, implying that suppression of pathogen development was due in a large part to the impacts of ozone on fruit-pathogen interactions. Indeed, the reproductive phase of the pathogen was greatly affected by the ozone application, with decreased spore production up to 56% in .0.2 ppm of ozone or complete inhibition at 1.0 ppm of ozone. Therefore, ozone is considered as an alternative sanitizer for the fresh produce preservation