Resprouting is a functional trait in species which occur in fi re-prone ecosystems. These plants can resprout from aerial buds and by recruiting belowground bud bank using carbohydrates allocated in roots as resource. In this study, we present morpho-anatomical features and chemical composition related to the resprouting potential of two species of Eugenia L. in an area of the Cerrado (Brazilian savanna) under regeneration, after the clear-cutting of Pinus sp. with the later burning of pine needles layer. We used standard histological techniques for belowground organs analysis and aerial buds protection degree. Belowground buds in layer from soil surface down to 10 depth were counted and the chemical analyses were performed on roots. In all aerial buds, there were relevant protection traits. The belowground organ is a sobole and the number of buds in its upper portion varied from 24 to 517 between individuals of both species. Phenolic compounds, fl avonoids, starch and other carbohydrates were detected in roots. The protection of aerial buds, the large number of belowground buds and the storing and protective compounds may have favored the resprouting of the species in the area.

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A commercial H2O2 solution (35%, v/v) was evaluated as a clarifying agent for raw, type VHP (very high polarization) sugar syrup, using an experimental design applying artificial neural networks (ANN). Fifteen experimental runs were carried out and the samples were taken at the following time intervals: 0, 5, 10, 15, 20, 25, 30, 40, 50, 60, 75 and 90 min. The treatments were carried out using an experimental design consisting of three variables: H2O2 (X1: 0; 202.4; 500; 797.6 and 1.000 mg L-1); pH (X2: 3.32, 5, 7.5, 10 and 11.68) and temperature (X3: 16.4, 30, 50, 70 and 83.6°C). The theoretical and measured values fitted the analysis by artificial neural networks (ANN) well. A reduction in colour (ICUMSA method) was observed between 60 and 75 min, except for treatments # 11 (pH= 11.68; 50°C and 500 mgH2O2 L-1), # 13 (pH=7.5; 83.6°C and 500 mgH2O2 L-1) and #15 (pH= 7.5; 50°C and 1.000 mgH2O2 L-1), which showed a colour reduction after 30 min. In the treatments at pH 3.32 or 11.68, temperature of 83.6°C and H2O2 dose of 1.000 mg L-1, an average sucrose degradation of 55% was observed. The best colour reduction result was obtained with treatment # 9 (pH 7.5, 50 °C and 500 mgH2O2 L-1), although sucrose degradation of 26% was observed.

The liming (Ca(OH)2 addition) and sulfitation (HSO3- addition) is the conventional treatment for purification of sugarcane juice (SCJ) in sugar cane mills to crystal sugar production. Although, the sulfite has been associated to human health problems, this industrial step kept untouchable or few studies have been made to change this scenery. This work aimed to evaluate the variables which influence the electrocoagulation performance on the SCJ purification as a sulfur-free crystal sugar process. A fractional factorial design with the surface response methodology was used to evaluate the influence of voltage, pH, soluble solids total (Brix), temperature and distance between the electrodes in the electrocoagulation process. The outputs were turbidity, juice color, sucrose contents (as pol%juice) and Reducing Sugars (RS). Residual aluminum was analyzed by voltammetry to control de aluminum releasing into the treated juice. The electrocoagulation reduced color and turbidity, in special at low pH (2.5), highest voltage (25 V) and minimal distance of electrode (1.0 cm). Although in this conditions, sucrose was converted into RS indicating partial hydrolysis. In this work, the most part of residual aluminum went to floated and precipitated phases (76.8% and 18.1%, respectively), whereas only 5.1% remained in the SCJ clarified. Electrocoagulation/electroflotation proved to be a potential technique as a substitute for sulfitation in SJC treatment, which ensures the production of safe food for humans.

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The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. On general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase during ripening for all sugars. Whereas the sweet taste of fruit is a major factor for both consumption in natura and processing, we observed that jabuticaba fruits harvested 34 days after anthesis presented the best results.

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