Abstract:O Brasil apresenta uma diversidade de frutas regionais, principalmente nas regiões Norte e Nordeste. Dentre estas, destaca-se o cupuaçu, que é uma fruta considerada exótica e de grande potencial comercial nos mercados dos estados do Sudeste do Brasil e dos países europeus. A polpa e a semente são importantes para o desenvolvimento de produtos industriais. A polpa tem sido estudada como matéria-prima para néctar; entretanto, é usada em sorvetes, geléias, purês e polpa enlatada. Atualmente, o processo de extraçã… Show more
“…Increased local consumption and the increasing global demand for these fruits mean growing areas devoted to plantations containing these two species in the Brazilian Amazon [8]. Although small-scale land use changes associated with plantations are assumed to have smaller effects on the hydrological cycle than large-scale deforestation [9], to our knowledge, the alterations to the local water regimes after the establishment of this specific sort of small-scale plantation has not yet been studied in the region.…”
Native fruiting plants are widely cultivated in the Amazon, but little information on their water use characteristics can be found in the literature. To explore the potential impacts of plantations on local to regional water balance, we studied plant water use characteristics of two native fruit plants commonly occurring in the Amazon region. The study was conducted in a mixed fruit plantation containing a dicot tree species (Cupuaçu, Theobroma grandiflorum) and a monocot palm species (Açai, Euterpe oleracea) close to the city of Manaus, in the Central Amazon. Scaling from sap flux measurements, palms had a 3.5-fold higher water consumption compared to trees with a similar diameter. Despite the high transpiration rates of the palms, our plantation had only one third of the potential water recycling capacity of natural forests in the area. Converting natural forest into such plantations will thus result in significantly higher runoff rates.
OPEN ACCESSForests 2015, 6 2531
“…Increased local consumption and the increasing global demand for these fruits mean growing areas devoted to plantations containing these two species in the Brazilian Amazon [8]. Although small-scale land use changes associated with plantations are assumed to have smaller effects on the hydrological cycle than large-scale deforestation [9], to our knowledge, the alterations to the local water regimes after the establishment of this specific sort of small-scale plantation has not yet been studied in the region.…”
Native fruiting plants are widely cultivated in the Amazon, but little information on their water use characteristics can be found in the literature. To explore the potential impacts of plantations on local to regional water balance, we studied plant water use characteristics of two native fruit plants commonly occurring in the Amazon region. The study was conducted in a mixed fruit plantation containing a dicot tree species (Cupuaçu, Theobroma grandiflorum) and a monocot palm species (Açai, Euterpe oleracea) close to the city of Manaus, in the Central Amazon. Scaling from sap flux measurements, palms had a 3.5-fold higher water consumption compared to trees with a similar diameter. Despite the high transpiration rates of the palms, our plantation had only one third of the potential water recycling capacity of natural forests in the area. Converting natural forest into such plantations will thus result in significantly higher runoff rates.
OPEN ACCESSForests 2015, 6 2531
“…O cupuaçu é apreciado por sua polpa ácida e de aroma intenso. Devido ao seu sabor forte, a Ciência Rural, v.40, n.7, jul, 2010. polpa dos frutos não é normalmente consumida sozinha, mas é utilizada para fabricação de bebidas ("vinho do cupuaçu" e suco), sorvetes, licores, geleias, conservas e doces (BASTOS et al, 2002;YANG et al, 2003).…”
“…These enzymes help promote pectin hydrolysis and the release of carboxylic acids and galacturonic acids during heat treatments, which causes a reduction in pulp contents, pH, and consequently an increase in total acidity. [30][31][32] These data demonstrate an improvement of the quality of guava juice in addition to a proportionality in the reduction of viscosity and increased clarity, TSS contents, reducing sugar contents, increased TA, and decreased pH. However, other factors should be considered, such as the management, maturation period, and processes involved in juice extraction.…”
Section: Effect Of Multi-enzymatic Treatment On the Physical-chemical...mentioning
Guava juice is cloudy and viscous, which hinders filtration, decreases yield, and causes the loss of quality after its processing and during storage. This study aimed to evaluate enzymatic treatment effects using crude multi‐enzymatic extracts (CME) obtained from Rhodotorula mucilaginosa, Rhodotorula orizycola, and Pseudozyma sp. produced by submerse fermentation in the extraction of juice guava. Mixtures of 100 ml of guava pulp and multi‐enzymatic extracts proposed by Doehlert planning were incubated under constant agitation at 150 rpm and 50°C, and a Doehlert design was applied as a multivariate optimization strategy. The optimal conditions using the multi‐enzymatic extract were: 0.4% (v/v) of CME for 131 min for the multi‐enzymatic treatment using Pseudozyma sp.; 3.0% (v/v) of CME for 154 min using the R. mucilaginosa CME; and 5.0% (v/v) of CME for 90 min using R. oryzicola. The maximum viscosity reduction values for the juices treated with the CME of yeasts were 10.33%, 86.38%, and 13.33% for the juices treated with the CME of Pseudozyma sp., R. mucilaginosa, and R. orizycola, respectively. The physical–chemical properties were improved after treatment with CMEs, yielding a reduction of clarity, increase of total soluble solids and reducing sugars, and decreasing the acidity (pH) for all treatments with enzymatic extracts of all strains. The yeasts studied showed a potential for CME production to be applied to juice, improving the quality of the juice, and R. mucilaginosa was the most prominent yeast due to most significant reduction of viscosity in guava juice.
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