The objective of this study was to evaluate the concentration of potentially toxic elements in Brachiaria decumbens, Stylosanthes guianensis, and Saccharum officinarum plants and soil samples in affected and unaffected areas by rupture of the Fundão dam, Brazil. Samples were collected in areas affected by residues from the Fundão dam (RAA1, RAA2, RAA3) and in an unaffected area (control). The material was analyzed for the composition of micronutrients and trace elements in soil and plants, as well as contamination factor (CF), accumulation factor, and translocation factor (TF). Overall, the results showed that soil and plant tissues had increased Fe, Mn, Cu, and Cr content and decreased Zn content in the affected areas, compared to the control. Leaves and roots of B. decumbens showed an increase in Fe content in affected areas, compared to the control, reaching a mean maximum value of 42 958 µg/g of roots of RAA2‐collected plants. As a result, CF for Fe of B. decumbens was classified as very high and they presented low TF values. Furthermore, B. decumbens collected in affected areas showed an increase of Fe, Mn, Cu, and Cr in leaves, stems, and roots, whereas in Stylosanthes guianensis, there was an increase of Fe concentration in all tissues and Cr in leaves. Also, Saccharum officinarum showed the accumulation of Mn in the stem and Cu in leaves and stem. On the other hand, there was no contamination of plants by hazardous elements such as Pb, Cd, and As in the samples analyzed. In conclusion, increases in the content of Fe, Mn, Cu, and Cr were found in soil and several plant tissues of residue‐affected areas, which could compromise plant growth and represent potential hazards arising from the biomagnification process in the food chain. Integr Environ Assess Manag 2020;16:596–607. © 2020 SETAC
-This study aimed to evaluate the quality of minimally-processed cassava treated with antioxidants and a starch-based edible coating. Cassava roots were washed, cooled, immersed in cold water, peeled and then cut. Root pieces were then immersed in a chloride solution, centrifuged, and subsequently immersed in either a starch suspension (3%), a solution containing antioxidants (3% citric acid and 3% ascorbic acid), or in both the coating and antioxidant solutions. Coated root pieces were dried at 18 ± 2°C for 1 hour, then packaged into polypropylene bags (150 g per pack) and kept at 5 ± 2°C for 15 days, and assessed every 3 days. A completely randomized design was used in a 4 × 6 factorial consisting of the treatment (control, coating, antioxidant, or coating and antioxidant) and the storage period (0, 3 6, 9, 12 or 15 days), with three replicates in each group. The pH, blackened area and peroxidase and polyphenol oxidase activities of the cassava was reduced in treatments containing antioxidants and the scores of visual analysis and phenolic content were higher. Therefore, treatment with antioxidants was effective for reducing browning in minimallyprocessed cassava, retaining the quality of cassava pieces stored for 15 days at 5 ± 2°C. The combination of antioxidants and the edible coating showed no improvement compared to treatment with antioxidants alone.Keywords: Manihot esculenta Crantz. Physiological changes. Postharvest. ESCURECIMENTO EM MANDIOCA DE MESA MINIMAMENTE PROCESSADA COM USO DE ANTIOXIDANTES E REVESTIMENTO DE AMIDORESUMO -Objetivou-se avaliar a qualidade de mandioca de mesa minimamente processada com o uso de antioxidantes e revestimento comestível a base de amido. Raízes de mandioca de mesa foram lavadas, resfriadas, imersas em água fria, cortadas e descascadas. Os pedaços foram imersos em solução clorada, centrifugados e imersos em suspensão de amido (3%) ou em solução contendo antioxidantes (ácido cítrico 3% e ácido ascórbico 3%) ou em ambos (revestimento + antioxidantes). Os pedaços contendo revestimento foram secos em sala climatizada a 18 ± 2 °C por 1 hora. Os pedaços foram embalados em polipropileno, contendo 150 g por embalagem, e mantidos a 5 ± 2 °C por 15 dias, com avaliações a cada três dias. Foi utilizado o DIC, em esquema fatorial 4 x 6 [controle, revestimento, antioxidantes e revestimento + antioxidantes x dias de conservação (0; 3 6; 9; 12 e 15 dias)] com 3 repetições. Verificou-se que os valores de pH, área escurecida e as atividades da peroxidase e polifenoloxidase foram menores e as notas da análise visual e o teor de fenólicos totais foram superiores nos tratamentos contendo antioxidantes. O uso dos antioxidantes foi eficiente na redução do escurecimento em mandioca de mesa minimamente processada, mantendo os pedaços com qualidade por 15 dias a 5 ± 2 ºC e a associação de antioxidantes e revestimento comestível não apresentou melhorias em comparação aos antioxidantes isolados. Palavras-chave:Manihot esculenta Crantz. Alterações fisiológicas. Pós-colheita.
The aim of this study was to examine oxidative protection and enzymatic browning in the storage of minimally processed cassava and their relationship with population density and harvest age. Population densities were 1.0, 1.25, 1.5, and 1.75 plants m−2. After being harvested at 300, 360, or 420 days after planting, cassava were minimally processed and stored at 5 ± 2°C. It was observed that superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) play key roles in the tolerance of young roots to browning. Planting density, however, does not appear to be a key factor modulating the activity of the enzymes studied. Practical applications Younger harvested cassava roots, harvested at 300 days, are more tolerant to enzymatic browning. This appears to be in part due to enzymatic activity modulation of the SOD, CAT, and POD enzymes. In addition, it has been demonstrated that agronomic techniques aimed at increasing productivity, such as increasing the planting density of cassava, do not alter the biomarkers of postharvest quality. In summary, evidence that field management may be an efficient approach to improving the conservation of minimally processed cassava is provided. We believe that the findings of this paper will be of great interest regarding the influence of field management on the postharvest quality of freshly cut cassava and will also provide applicable results relating to its production chain.
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