Numerous environmental and endogenous factors affect the level of genetic diversity in natural populations. Genetic variability is the cornerstone of evolution and adaptation of species. However, currently, more and more plant species and local varieties (landraces) are on the brink of extinction due to anthropopression and climate change. Their preservation is imperative for the sake of future breeding programs. Gene banks have been created worldwide to conserve different plant species of cultural and economic importance. Many of them apply cryopreservation, a conservation method in which ultra-low temperatures (−135 °C to −196 °C) are used for long-term storage of tissue samples, with little risk of variation occurrence. Cells can be successfully cryopreserved in liquid nitrogen (LN) when the adverse effect of ice crystal formation and growth is mitigated by the removal of water and the formation of the so-called biological glass (vitrification). This state can be achieved in several ways. The involvement of key cold-regulated genes and proteins in the acquisition of cold tolerance in plant tissues may additionally improve the survival of LN-stored explants. The present review explains the importance of cryostorage in agronomy and presents an overview of the recent works accomplished with this strategy. The most widely used cryopreservation techniques, classic and modern cryoprotective agents, and some protocols applied in crops are considered to understand which parameters provide the establishment of high quality and broadly applicable cryopreservation. Attention is also focused on the issues of genetic integrity and functional genomics in plant cryobiology.

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa Correlations between the phenolic compounds and antioxidant activity in the skin and pulp of table grape varieties ResumoUvas são consideradas excelentes fontes de compostos fenólicos, quando comparadas a outros vegetais; porém, a grande diversidade entre as cultivares resulta em frutos com diferentes características, tanto de sabor quanto de coloração, o que, certamente, está associado com o conteúdo e o perfil de compostos polifenólicos. Cascas e polpas de amostras de uva no ponto de consumo − tipos "Itália", "Brasil", "Rubi", "Thompson" e "Niágara Rosada" − da região de Campinas e Jundiaí, Estado de São Paulo, foram estudadas com o objetivo de avaliar a atividade antioxidante, a atividade enzimática da peroxidase e da polifenoloxidase e os teores de compostos fenólicos e de ácido ascórbico. A fim de verificar as correlações entre as cascas e polpas das variedades e as características, utilizou-se a Correlação de Pearson, a distância generalizada de Mahalanobis (D 2 ) e, por fim, o agrupamento das diferentes respostas através da análise multivariada. Verificou-se que as cascas das uvas analisadas apresentaram correlação positiva com o conteúdo de compostos fenólicos, a atividade da enzima polifenoloxidase e com o teor de ácido ascórbico, exceto a cultivar "Niágara Rosada", a qual mostrou maiores valores para estas avaliações. Não houve correlação entre o índice de atividade antioxidante com as demais análises realizadas. As cascas se mostraram uma ótima fonte para estes compostos. Palavras-chave: Vitis sp.; Ácido ascórbico; Índice de atividade antioxidante. AbstractGrapes are considered a major source of phenolic compounds when compared to other vegetables, but the great diversity amongst the cultivars results in fruits with different characteristics of taste and colour, which is certainly associated with the polyphenol content and profile. Skins and pulps of ripe samples of "Itália", "Brasil", "Rubi", "Thompson" and "Niagara Rosada" grapes from the Campinas and Jundiaí regions -SP state -Brazil, were studied with the objective of evaluating the antioxidant activity, enzymatic activities of peroxidase and polyphenoloxidase, phenolic compounds and ascorbic acid. In order to verify correlations between the skins and pulps of the varieties and the characteristics studied, Pearson's correlation, the generalized distance of Mahalanobis (D2) and finally the grouping of the different responses using the multivariate analysis, were carried out. It was verified that the skins of the grapes analysed had a positive correlation with the phenolic compounds, polyphenoloxidase activity and ascorbic acid content, except for "Niagara Rosada", showing higher levels for these evaluations. The...

RESUMO-A amora-preta é um fruto de alta perecibilidade e por isso seu aproveitamento é preferencialmente industrial. entretanto, há pouca informação na literatura a respeito do efeito do processamento de produtos elaborados a partir da amora. neste trabalho, foram avaliados frutos e geleias em três estádios de colheita diferentes. O objetivo foi realizar a caracterização bromatológica, a quantificação de pectina total e solúvel e de macro e micronutrientes dos frutos e geleias. os resultados mostraram que a amora-preta apresenta alto potencial para industrialização, pois em grande parte dos compostos avaliados, não houve grandes alterações decorrentes do processamento. Termos para indexação: Rubus sp, geleia, processamento de alimentos. BROMATOLOGICAL CHARACTERIZATION OF BLACKBERRY FRUITS AND JELLIESABSTRACT -the blackberry fruit is highly perishable and therefore its use is preferentially industrial. However, there is few information in the literature about the effect of products processing made of blackberry. in this study, it was evaluated blackberry fruits and jellies from three different stages of harvest. the aim was the bromatological, quantification of total and soluble pectin and macro and micronutrients from fruits and jellies. the results showed that the blackberry presents a high potential for industrialization since most of the compounds evaluated there were no big changes resulted from the processing.

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The present study aimed to quantify the phenolic compounds, carotenoids, anthocyanins and antioxidant activity using 2 different methods in blackberry fruits harvested at 3 different harvest points along the storage time and jellies made from these fruits and the quantification of ascorbic acid in the fruits. The harvesting points used were defined visually, being: 100% red (T1); 50% red and 50% black (T2) and 100% black (T3). After harvest, the fruits were selected, washed and packed in PET boxes with capacity for 200g of fruit and stored for 15 days at 2ºC, being evaluated every 3 days and for the manufacture of the jellies, the fruits were first pulped in stainless steel pulping machine being the jellies prepared with 50:50 (fruit: commercial crystal sugar) in open pan. The results show that the loss of phenolic compounds, anthocyanins and carotenoids was small when fruits and jelly were compared, as well as the antioxidant activity, and this shows that the processing of this fruit does not cause losses in relation to these evaluated parameters.

RESUMO -O objetivo do trabalho foi avaliar a infl uência do tratamento térmico na coloração de frutos de lichia. Os frutos foram tratados por 0; 5; 10; 15; 20 e 25 minutos de imersão em água a 45ºC, embalados em bandejas de poliestireno expandido e fi lme de policloreto de vinila 0,020mm e armazenados em B.O.D. a 5ºC e 90±5 % de UR. O delineamento experimental foi em esquema inteiramente casualizado, com 6 tempos de armazenamento para as análises de coloração e enzimática, e até atingirem o limite de comercialização para a análise da vida útil, sendo os frutos analisados a cada 3 dias, com 3 repetições e 10 frutos por unidade experimental. Os parâmetros avaliados foram: análise visual do escurecimento, coloração e atividade específi ca da polifenol oxidase e da peroxidase. Os tratamentos usando 5 e 10 minutos de imersão foram os que apresentaram melhores resultados na manutenção da coloração dos frutos e na diminuição da atividade enzimática. Termos para indexação: Litchi chinensis, escurecimento enzimático, cor. THERMAL TREATMENT IN LYCHEE COLOR MAINTENANCEABSTRACT -The objective of the work was to evaluate the infl uence of the thermal treatment in the color of lychee fruits. The fruits were treated by 0; 5; 10; 15; 20 and 25 minutes of water immersion at 45ºC, packaged in expanded polystyrene trays and fi lm of polyvinyl chloride 0.020mm, stored in B.O.D. at 5ºC and 90±5 % of UR. The experimental delineation was in a completely randomized scheme, with 6 times of storage for the color and enzymatic analysis, until they reached the limit for the marketing for the analysis of the shelf-life, and the fruits were analyzed every 3 days, with 3 replications and 10 fruits in each experimental unity. The evaluated parameters were: visual analysis of the browning, color and specifi c activity of the polyphenol oxidase and the peroxidase. The treatments using 5 and 10 minutes of immersion showed the best results in maintaining the color of the fruits and in the reduction of the enzymatic activity.

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Chrysanthemum is one of the most commercialized cut flowers on world market. After cutting, it becomes highly perishable due to the increased metabolic activity that leads to senescence. Thus, the experiment was carried out in order to evaluate action of maintenance solutions on the postharvest physiology cutting chrysanthemums of the cultivar Framint. A completely randomized design was used in the factorial scheme composed of two factors: four postharvest treatments and seven evaluation times. The flowers remained in the following maintenance solutions: citric acid solution, solution with boric acid, and salicylic acid solution at concentrations 100 mg. L-1 for both treatments in combination with 1% ethanol. During postharvest period, following analyzes were performed: fresh mass loss, volume of water absorbed, luminosity (petals), activity of the enzymes ascorbate peroxidase (APX), catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), total protein and total carbohydrate content. The treatment with citric acid + ethanol was the most adequate to conserve the quality and to prolong longevity of the flowers, being confirmed by the smaller loss of fresh mass, respiratory activity, better maintenance of carbohydrate and protein content.