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RESUMOSubmetido em 16/12/2015 e aprovado em 05/05/2016. 1 Este trabalho é parte da dissertação de mestrado da primeira autora. 2 Universidade Federal de Viçosa, Departamento de Fitotecnia, Viçosa, Minas Gerais, Brasil. dssalice@gmail.com; laercio.silva@ufv.br; aracycamilla@hotmail.com; neysakiyama@gmail.com; 3 Embrapa Café, Brasília, Distrito Federal, Brasil. williams Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x > 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellow and red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed and submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were compared by the Tukey test (p < 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to the final quality of the beverage produced in the region of Matas de Minas. Keywords Análise sensorial dos cafés especiais da região das Matas de Minas cultivados em diferentes condições ambientaisOs cafés especiais podem ser diferenciados por diversas formas, incluindo as condições ambientais em que são produzidos e a composição sensorial da bebida. Objetivou-se avaliar neste trabalho o efeito dos fatores altitude, face de exposição solar e cor do fruto nos atributos sensoriais dos cafés da região das Matas de Minas. Nas lavouras, pontos amostrais foram georreferenciados em quatro extratos de altitude (< 700 m; 700 < x > 825 m, 825 < x < 950 m e > 950 m); duas cores de fruto da variedade Catuaí (amarelo e vermelho); e duas faces de exposição solar (Noroeste e Sudeste ). Foram utilizados cafés no estádio "cereja", que foram beneficiados e submetidos à análise sensorial. Foram avaliados os atributos sensoriais percepção geral, bebida limpa, balanço, retrogosto, doçura, acidez, corpo e sabor, compondo assim o escore final. As notas foram submetidas à ANOVA e as médias comparadas pelo teste de Tukey (p < 0,05). Do ponto de vista sensorial, os frutos de café de ambas as cores se mostram semelhantes, assim como os cafés localizados em ambas as faces quando esses fatores foram analisados isoladamente. Entretanto, em ...

Vigor tests are important mainly to identify differences associated to lots performance in field conditions. The objective of this study was to define the most appropriate tests to evaluate the crambe (Crambe abyssinica) seeds vigor. Seven seed lots of crambe were subjected to the standard germination (on the first and last count), germination speed index (GSI), primary root protrusion speed index (PRPSI), seedling length dry and weight seedling, water stress test using PEG 6000 at -0.2 MPa, electrical conductivity and cold test without soil. Crambe lots studied had germination percentages varying from 54 to 80.5%. The GSI, on the first count of water stress and electrical conductivity test ranked lots between two vigor classes The PRPSI, seedling length, seedling dry weight and last count of water stress tests were less sensitive to evaluate vigor for crambe seed. The cold test without soil and the first count of standard germination test were capable to dishtinguish lots more efficiently than the standard germination test on last count by ranking four of the seven seed lots studied.

Com os objetivos de avaliar o grau de suscetibilidade e caracterizar as injúrias na morfoanatomia de folhas de Magnolia ovata, mudas foram submetidas à chuva simulada com flúor (10 µg.ml-1 de F-) por 10 dias consecutivos. No tratamento controle, utilizou-se apenas água deionizada. Folhas foram coletadas para quantificação de flúor na matéria seca e fixadas para análises em microscopia de luz e eletrônica de varredura. As folhas apicais apresentaram pequena porcentagem de necroses intervenais e marginais em uma ou ambas as faces e maior acúmulo de flúor, em relação ao controle, quando comparadas com as folhas da porção basal. A análise micromorfológica das folhas aparentemente sadias indicou alterações nas paredes periclinais externas da epiderme e formação de concavidades, além de cristas estomáticas danificadas, erosão de ceras epicuticulares e presença de esporos e hifas de fungos. A caracterização estrutural das injúrias evidenciou retração de protoplasto das células epidérmicas, colapso das células do mesofilo e da epiderme e acúmulo de compostos fenólicos em células das regiões necrosadas. As alterações micromorfológicas das folhas ocorreram antes que sintomas fossem observados, o que comprova a importância da micromorfologia na diagnose precoce da injúria. As plantas de M. ovata apresentaram poucos sintomas visuais em resposta ao flúor, entretanto as alterações morfoanatômicas indicam que essa espécie possui potencial para ser utilizada como bioindicadora.

Post-harvest storage of fleshy fruit is a strategy used for improving seed quality. The aim of this study was to evaluate post-harvest storage of the fruit of C. baccatum var. baccatum (cumari pepper) and relate it to antioxidant enzyme activity and seed physiological potential. Red-colored fruit (65 days after anthesis) was gathered and stored at 20 °C for 0, 5, 10, 15, and 20 days. The seeds were removed and evaluated for moisture content, physiological quality, antioxidant enzyme activity, and protein content. The means were fitted to regression equations and then passed through multivariate analysis (PCA). Seed moisture and 100-seed weight decreased through post-harvest storage. The 5- and 10-days storage periods led to an increase in the germination. Electrical conductivity was greater for the 0- and 20-day storage periods. Dry matter and protein increased in the 5- and 10-days. Enzymes exhibited reductions of activity comparing 0 and 20 days. The post-harvest storage of C. baccatum fruit for 5 and 10 days improves seed physiological potential and is related to physiological maturity. The incomplete maturation of cumari seeds obtained from unstored fruit (0 days) is related to greater enzyme activity, greater oxidative stress, and low germination and vigor. The lack of post-harvest storage of fruit and storage of fruit for longer than 10 days contributes to a lower physiological potential of cumari pepper seeds.

Tomato is a crop sensitive to water deficit and the responses of seeds to germination under these conditions involve biochemical, physiological, and molecular processes. The aim of this study was to evaluate the physical, physiological, and biochemical changes in tomato seeds osmoprimed with selenium (Se) and subjected to water deficit during germination. Tomato seeds of the LA 4050 and LA 3475 accessions were osmoprimed with PEG 6000 solution (-1.0 MPa) plus Na2SeO4 (12.5 μM) or only with PEG 6000 solution for 24 h or unprimed. The seeds from the different treatments were subjected to water deficit (-0.3 MPa) or to control (0 MPa). Image analyses were performed (X-ray), physiological variables were obtained by the germination test and activities of SOD, CAT and POX enzymes were determined. Osmopriming, especially with PEG, provided the seeds of both accessions with higher densities and gray mean when compared to unprimed ones. Seeds under water deficit showed lower physiological performance and lower enzymatic activity. Se did not induce seed resistance to water deficit. Osmopriming with PEG 6000 at -1.0 MPa is an efficient technique for improving the physiological quality of seeds of tomato accessions susceptible and tolerant to water deficit. Moreover, the antioxidant enzyme CAT proved to be an indicator of oxidative stress tolerance in tomato seedlings under water deficit.