Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2016-05-04T00:08:36Z No. of bitstreams: 1 SergioRicardoDeOliveira_TESE.pdf: 2392902 bytes, checksum: 682eebc2e9d8049dd8e60a13da9079d0 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2016-05-06T00:01:01Z (GMT) No. of bitstreams: 1 SergioRicardoDeOliveira_TESE.pdf: 2392902 bytes, checksum: 682eebc2e9d8049dd8e60a13da9079d0 (MD5) / Made available in DSpace on 2016-05-06T00:01:01Z (GMT). No. of bitstreams: 1 SergioRicardoDeOliveira_TESE.pdf: 2392902 bytes, checksum: 682eebc2e9d8049dd8e60a13da9079d0 (MD5) Previous issue date: 2014-02-26 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq) / O cultivo de camar?o marinho em sistema org?nico tornou-se uma alternativa menos danosa ao meio ambiente. A jun??o deste sistema com o cultivo integrado (alga/camar?o) ? uma forma econ?mica e socialmente ben?fica de reduzir os impactos ambientais provenientes desta atividade. Este estudo focaliza sobre o fluxo de nutrientes em um sistema de cultivo de camar?o org?nico (Litopenaeus vannamei) e sobre a capacidade de absor??o de nitrog?nio e f?sforo das macroalgas Gracilariopsis tenuifrons, Gracilaria caudata, Gracilaria domingensis e Ulva lactuca quando cultivada nesses sistemas. Esta tese est? constitu?da em quatro cap?tulos. O cap?tulo 1 est? na forma de uma introdu??o a qual destaca o estado atual da aquicultura, os sistemas de cultivos, o conhecimento atual dos cultivos integrados e as esp?cies algais mais utilizadas como biofiltros. Este cap?tulo tamb?m justifica e sublinha a necessidade de empreender a pesquisa atual. O cap?tulo 2 analisa o fluxo de nutrientes (NH4+, NO2-, NO3-e PO4-) e avalia os par?metros ambientais em viveiros de camar?o org?nico (Litopenaeus vannamei). Nesse estudo a qualidade da ?gua e do sedimento dos viveiros foi determinada durante um per?odo correspondendo a um ciclo do camar?o. Estes dados foram combinados com informa??es sobre os par?metros f?sicos e qu?micos de maneira a investigar quais vari?veis influenciam o crescimento e sobreviv?ncia dos camar?es. O capitulo 3, avalia a rela??o entre carga de nutrientes, taxa de remo??o e assimila??o de nutrientes pela macroalga Gp.tenuifrons quando cultivada em ?gua residual do cultivo org?nico. Aspectos relacionados a fisiologia da alga tais como composi??o pigmentar, taxa fotossint?tica e crescimento foi avaliado em laborat?rio. Finalmente, no cap?tulo 4, o potencial de biorremedia??o e assimila??o do nitrog?nio e f?sforo em G. Caudata, G. domingensis e U. lactuca foi estimado em outdoor. A avalia??o do papel do cultivo org?nico integrado ? tamb?m discutida. Todos estes cap?tulos d?o forma a esta pesquisa e podem ser vistos como informa??es importantes para a aquicultura org?nica. / The cultivation of marine shrimp in organic system has become an alternative less harmful to the environment. The union of this system with the integrated cultivation (seaweed?shrimp) is an economically and socially beneficial way of reducing environmental impacts from this activity. This study focuses on the nutrient flow in an organic shrimp (Litopenaeus vannamei) farming system and on the ability of macroalga Gracilariopsis tenuifrons, Gracilaria caudata, Ulva lactuca and Gracilaria domingensis to absorb nitrogen and phosphorus when grown in this system. This thesis is composed of four chapters. The chapter 1 is in the form of introduction that highlights the current state of aquaculture, the cultivation systems, the current knowledge of integrated cultivation and the most commonly used algal species as biofilters. This chapter also justifies and emphasizes the need to undertake the current research. The chapter 2 analyzes the nutrient (NH4 + , NO2 - , NO3 - and PO4 - ) flow and assesses the environmental parameters in the organic shrimp (Litopenaeus vannamei) farm. In this study, the water and sediment quality from the shrimp farm were determined for a period corresponding to one cycle of the shrimp. These data were combined with information on the physical and chemical parameters in order to investigate which variables influence the shrimp growth and survival. The chapter 3 evaluates the relationship among nutrient loading and nutrient removal and assimilation rate by macroalgae Gp. tenuifrons when grown in organic farming wastewater. Aspects related to algal physiology, such as pigment composition, photosynthetic rate and growth were evaluated in the laboratory. Finally, in the chapter 4, the bioremediation potential and nitrogen and phosphorus assimilation of G. Caudata, G. domingensis and U. lactuca were estimated in outdoor. Evaluation of the integrated organic farming role is also discussed. All these chapters give shape to this research and they may be seen as important data for organic aquaculture.

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-08-26T14:00:38Z No. of bitstreams: 1 2011- C?ntia Let?cia da Silva Rosa.pdf: 3366742 bytes, checksum: 280ece7f9ee6afde0d927d4a7dd0c3ef (MD5) / Made available in DSpace on 2016-08-26T14:00:38Z (GMT). No. of bitstreams: 1 2011- C?ntia Let?cia da Silva Rosa.pdf: 3366742 bytes, checksum: 280ece7f9ee6afde0d927d4a7dd0c3ef (MD5) Previous issue date: 2011-03-31 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / This study aimed to evaluate accessions of tomato 'heirloom' whose cultivation is still little known in Brazil, grown organically, and its physical-chemical, nutritional and sensory characteristics after processing to obtain concentrated pulp. We used the non-hybrid tomatoes (Lycopersicum esculentum Mill) San Marzano, Chico Grande, Amish Paste and called EUA 05. The fruits were produced in the period from May to September 2010, the sector of Horticulture Department of Plant Science, of UFRRJ. In fresh fruit were analyzed total soluble solids (TSS), acidity (TTA), pH, quantification and identification of carotenoids, color of skin and pulp, texture instrumental and analysis of pesticides. Access San Marzano was not processed because of bacterial contamination in the field. The process was composed of the stages of pre-washing, washing / screening, milling, pulping, concentration, filling, exhaustion, closing, heat treatment / cooling and storage. It were added in the formulation of 1% salt, 0.4% sugar and citric acid for pH correction for microbial control. It was performed viscosity and pre-commercial sterility analyses in addition to those cited in the fresh tomato, both in the pulps in this study as six commercial brands on the market. For the sensorial analysis of the product manufactured was performed the Quantitative Descriptive Analysis (QDA) with trained judges and acceptance test with consumers. With respect to the TSS in tomatoes fresh, the Chico Grand and San Marzano showed the highest values (5.2? Brix). Access Chico Grande showed greater balance between acidity and sugar content in fruit, established by the TSS / TA (? Brix /%) of 19.2. Regarding the content of lycopene, access San Marzano had a higher average level of 6029 ?g/100g and more red coloration observed in the amount of a *= 29.68. No pesticide residues were found in the samples for organochlorine and organophosphorus pesticides. Results for the SST of pulps showed that accessions Amish Paste and EUA 05 stood out with values of 10.1 ? Brix. Regarding ATT access Amish Paste showed higher citric acid (1.445 g/100g) and lower pH value (3.66), which can lead to an impairment of sensory quality. The efficiency of the processing of pulp was 73% for access Chico Grande, Amish Paste 72% and 81% for EUA 05. After analyzing the lycopene content of the samples, we observed that the sample Amish Paste (3346.0 ?g/100g) and EUA 05 (3375.0 ?g/100g) showed the highest values with no statistical difference between them, corroborating the red color represented by lower values of hue angle. With respect to viscosity, the samples Chico Grande (246cP) and EUA 05 (235cP) stood out by the highest maximum viscosity. The results found in ADQ characterized the pulps by the attributes of astringency, taste salty, sour and acid flavor, and the commercialpulps by the attributes sweet aroma and sweet taste, flavor and aroma of tomato pulp. With respect to acceptance, the lowest scores were attributed to pulp in this study. However, samples Chico Grande (4.41) and the EUA 05 (4.48) had the highest score for overall acceptability with statistically significant differences with regard to the sample Amish Paste (3.06). It can be concluded with respect to fresh tomatoes that tomato 'heirloom' evaluated showed good quality in relation to balance acidity/sugar, and lycopene content. In pulps prepared from the three accessions 'heirloom' studied, concentrated pulp obtained from tomato Amish Paste and USA 05 showed the best characteristics for the food industry, with respect to soluble solids, lycopene content and red color. However, access Chico Grande showed higher viscosity when compared to other accessions. After the sensory analysis concluded that there was a rejection by the majority of consumers with regard to all the pulps obtained from tomatoes 'heirloom' due to significant changes in aroma and taste sour, salty taste as well as during the preparation / Este trabalho teve como objetivo geral avaliar acessos de tomate ?heirloom? cujo cultivo ainda ? pouco conhecido no Brasil, cultivados no sistema org?nico, e suas caracter?sticas f?sicoqu?micas, nutricionais e sensoriais ap?s o processamento para obten??o de polpa concentrada. Foram utilizados os tomates n?o h?bridos (Lycopersicum esculentum Mill) San Marzano, Chico Grande, Amish Paste e o denominado EUA 05. Os frutos foram produzidos no per?odo de maio a setembro de 2010, no setor de Horticultura do Departamento de Fitotecnia, da UFRRJ. Os frutos in natura foram caracterizados pelas an?lises de s?lidos sol?veis totais (SST), acidez total titul?vel (ATT), pH, quantifica??o e identifica??o dos caroten?ides, cor da casca e da polpa, textura instrumental e an?lise de pesticidas. O processamento e as an?lises foram realizados na Embrapa Agroind?stria de Alimentos, Rio de Janeiro-RJ. O processamento foi composto pelas etapas de pr?-lavagem, lavagem/sele??o, tritura??o, despolpamento, concentra??o, envase, exaust?o, fechamento, tratamento t?rmico/resfriamento e armazenamento. O acesso San Marzano n?o foi utilizado devido ? contamina??o bacteriana no campo. Foram adicionados na formula??o 1% de sal, 0,4% de a??car e ?cido c?trico para corre??o do pH para controle microbiol?gico. As mesmas an?lises realizadas no tomate in natura e ainda as an?lises de viscosidade, coliformes a 45?C, salmonelas, pr?-esterilidade comercial e avalia??o sensorial foram realizadas nas polpas concentradas e em seis marcas comerciais do mercado. Para realiza??o da an?lise sensorial utilizou-se a An?lise Descritiva Quantitativa (ADQ) com equipe treinada e Teste de Aceita??o com consumidores. Com rela??o ao teor de SST nos tomates in natura os acessos Chico Grande e San Marzano apresentaram os maiores valores (5,2 ?Brix). O acesso Chico Grande apresentou maior balan?o entre acidez e o teor de a??cares no fruto, estabelecido pela rela??o SST/ATT (?Brix/%) de 19,2. Com rela??o ao teor de licopeno o acesso San Marzano apresentou maior teor m?dio de 6029 ?g/100g, bem como colora??o mais vermelha observada pelo par?metro instrumental a*=29,68. N?o foram encontrados res?duos de agrot?xicos organofosforados e organoclorados em nenhuma das amostras. Nas polpas concentradas os resultados encontrados para a an?lise SST demonstraram que os acessos Amish Paste e EUA 05 se destacaram com valores de 10,1?Brix. O acesso Amish Paste apresentou maior valor de acidez (1,445g/100g), bem como menor valor de pH (3,66), o que levou a um comprometimento da sua aceita??o sensorial. O rendimento ap?s despolpamento dos tomates foi de 73% para o acesso Chico Grande, 72% para Amish Paste e de 81% para EUA 05. Ap?s a an?lise do teor de licopeno das amostras, observou-se que a amostra Amish Paste (3346,0?g/100g) e EUA 05 (3375,0?g/100g) apresentaram os maiores valores sem diferen?a estat?stica entre si, corroborando com a colora??o vermelha representada pelos menores valores do ?ngulo hue (?h). As polpas Chico Grande (246cP) e EUA 05 (235cP) se destacaram pelos maiores valores de viscosidade m?xima. A avalia??o sensorial (ADQ) caracterizou as polpas obtidas pelos atributos adstring?ncia, gosto salgado, gosto ?cido e aroma ?cido; e as polpas comerciais pelos atributos aroma doce, gosto doce, sabor e aroma caracter?stico de polpa de tomate. Com rela??o ? aceita??o, as menores notas foram atribu?das ?s polpas deste estudo. No entanto, as amostras Chico Grande (4,41) e EUA 05 (4,48) apresentaram a maior nota de aceita??o global com diferen?a estat?stica significativa com rela??o ? amostra Amish Paste (3,06). Pode-se concluir com rela??o ao tomate in natura que os acessos de tomate ?heirloom? avaliados apresentaram boa qualidade com rela??o ao equil?brio acidez/a??cares e teores de licopeno. Nas polpas elaboradas dos tr?s acessos ?heirloom? estudados, a polpa concentrada obtida do tomate EUA 05 e Amish Paste apresentaram melhores caracter?sticas para a ind?stria de alimentos, com rela??o ao teor de s?lidos sol?veis, teor de licopeno e colora??o vermelha. No entanto, o acesso Chico Grande apresentou valores maiores de viscosidade quando comparados aos outros acessos. Ap?s an?lise sensorial concluise que houve uma rejei??o pela maioria dos provadores com rela??o a todas as polpas obtidas dos tomates ?heirloom? devido a altera??es significativas no aroma e sabor ?cido, bem como no gosto salgado, decorrentes de sua formula??o.