Seleção de genótipos em uma população de melhoramento de manga rosa usando o método multivariado biplot.

Mango (Mangifera indica L.) trees stand out among the main fruit trees cultivated in Brazil. The mango rosa fruit is a very popular local variety (landrace), especially because of their superior technological characteristics such as high contents of Vitamin C and soluble solids (SS), as well as attractive taste and color. The objective of this study was to select a breeding population of mango rosa (polyclonal variety; ≥5 individuals) that can simultaneously meet the fresh and processed fruit Vmarkets, using the multivariate method of principal components and the biplot graphic

Stand dynamics modulate water cycling and mortality risk in droughted tropical forest

This is the author accepted manuscript. The final version is available from Wiley via the DOI in this record.Transpiration from the Amazon rainforest generates an essential water source at a global and local scale. However, changes in rainforest function with climate change can disrupt this process, causing significant reductions in precipitation across Amazonia, and potentially at a global scale. We report the only study of forest transpiration following a long-term (>10 year) experimental drought treatment in Amazonian forest. After 15 years of receiving half the normal rainfall, drought-related tree mortality caused total forest transpiration to decrease by 30%. However, the surviving droughted trees maintained or increased transpiration because of reduced competition for water and increased light availability, which is consistent with increased growth rates. Consequently, the amount of water supplied as rainfall reaching the soil and directly recycled as transpiration increased to 100%. This value was 25% greater than for adjacent nondroughted forest. If these drought conditions were accompanied by a modest increase in temperature (e.g., 1.5°C), water demand would exceed supply, making the forest more prone to increased tree mortality.This work is a product of UK NERC grant NE/J011002/1 to PM and MM, CNPQ grant 457914/2013-0/MCTI/CNPq/FNDCT/LBA/ESECAFLOR to ACLD, an ARC grant FT110100457 to PM and a UK NERC independent fellowship grant NE/N014022/1 to LR. It was previously supported by NERC NER/A/S/2002/00487, NERC GR3/11706, EU FP5-Carbonsink and EU FP7-Amazalert to PM. RP acknowledges support of MINECO (Spain), grant CGL2014-5583-JIN

Optimal purification of thermal graph states

In this paper, a purification protocol is presented and its performance is proven to be optimal when applied to a particular subset of graph states that are subject to local Z-noise. Such mixed states can be produced by bringing a system into thermal equilibrium, when it is described by a Hamiltonian which has a particular graph state as its unique ground state. From this protocol, we derive the exact value of the critical temperature above which purification is impossible, as well as the related optimal purification rates. A possible simulation of graph Hamiltonians is proposed, which requires only bipartite interactions and local magnetic fields, enabling the tuning of the system temperature.Comment: 5 pages, 4 figures v2: published versio

Role of Antioxidant Enzymes, Hydrogen Peroxide and PRProteins in the Compatible and Incompatible Interactions of Cowpea (Vigna unguiculata) Genotypes with the Fungus Colletotrichum gloeosporioides.

This work was conducted to measured the time-course activities and evaluate the possible roles of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and hydrogen peroxide (H2 O2 ), and the pathogenesis-related proteins (PR-proteins), peroxidase (POX), β-1,3-glucanase (GLU) and chitinase (CHI), in the resistant (TE97) and susceptible (BR3) cowpea genotypes in response to C. gloeosporioides infection

Qualidade sensorial da carne de cordeiros Morada Nova com ou sem suplementação, abatidos em diferentes idades.

Resumo: Objetivou-se caracterizar a carne de cordeiros Morada Nova abatidos em diferentes idades e submetidos ou não a suplementação. Foram utilizados 32 cordeiros, machos, não castrados, abatidos aos 60, 78, 106 e 134 dias, com grupo de 8 cordeiros em cada abate, num esquema fatorial 4x2. Avaliaram-se os parâmetros de dureza, suculência, sabor, cor, aroma e aceitação global, para tanto foi utilizado um painel treinado com 13 pessoas. A suplementação não modificou as características sensoriais, enquanto a idade ao abate não altera dureza, suculência e aceitação global. O sabor é intensificado com o aumento da idade de abate e a cor diminui com o aumento da idade, mas só foi diferente mesmo aos 60 e 134 dias, os outros são iguais. O aroma aos 60 dias é menos intenso que o restante. [Sensory quality of meat from lambs Morada Nova with or without supplementation, slaughtered in different ages]. Abstract: bjective of characterizing the meat from lambs Morada Nova slaughtered in different ages and submitted or no supplementation. We used 32 uncastrated males, lambs slaughtered at 60, 78, 106 and 134 days, with a group of 8 lambs in each slaughter, a factorial 4 x 2. We evaluated the parameters of hardness, juiciness, taste, colour, aroma and global acceptance, for both used a trained panel with 13 people. No supplementation modified sensory characteristics, while the age at slaughter does not change hardness, juiciness and global acceptance. The flavor is intensified with increasing age of slaughter and the color decreases with increasing age, but was only really different to 60 and 134 days, others are equal. The aroma to 60 days is less intense than the rest