Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-07-02T14:50:01Z No. of bitstreams: 1 LUIZ AMÂNCIO DE FREITAS - DISSERTAÇÃO PPGEA 2011..pdf: 40231330 bytes, checksum: 9ea9a21d27360827ed5b3d5113acc091 (MD5) / Made available in DSpace on 2018-07-02T14:50:01Z (GMT). No. of bitstreams: 1 LUIZ AMÂNCIO DE FREITAS - DISSERTAÇÃO PPGEA 2011..pdf: 40231330 bytes, checksum: 9ea9a21d27360827ed5b3d5113acc091 (MD5) Previous issue date: 2011-09 / A industrialização do tomate é importante não apenas por evitar perdas mas também por impedir uma oferta excessiva do fruto no período da safra, levando a desvalorização do produto, além de permitir agregação de valor com o fornecimento de produtos processados. Neste contexto, estudos sobre novas formas de processamento do tomate são interessantes e entre as diversas possibilidades a desidratação osmótica seguida de secagem representa excelente alternativa. Utilizaram-se tomates maduros, pré-tratados em solução de NaCl com sacarose, com três concentrações (3, 6 e 9%Nacl) e submetidos a secagem em estufa com circulação de ar, em três temperaturas (50, 60 e 70 °C). Os dados foram tratados segundo os modelos de Page; Henderson e Pabis e Cavalcanti Mata. Realizou-se a caracterização físico- química dos tomates ("in natura") e após cada etapa do processo. Os dados das análises físico- químicas foram tratados de acordo com o delineamento experimental inteiramente casualizado após a desidratação osmótica e esquema fatorial após a secagem, com três repetições para cada tratamento. Para essas análises utilizou-se o programa Assistat 7.0, versão Beta, e com os produtos elaborados, realizou-se a análise sensorial, através de escala hedônica de 9 pontos, avaliando-se os atributos aparência, cor, aroma e sabor e se aplicando teste de aceitação. Os dados foram interpretados por meio da análise de esquema fatorial e as médias dos tratamentos comparadas, aplicando-se o teste de Tukey. Desta pesquisa, as principais conclusões foram: a maior concentração de NaCl e a maior temperatura de secagem favoreceram a maior remoção da água na desidratação osmótica e secagem, respectivamente; para a mesma temperatura de secagem a concentração de NaCl e a substância aromática não exerceram influência sobre o tempo de secagem para obtenção do tomate seco; o modelo de Cavalcanti Mata representa melhor os dados experimentais de secagem, com o menores DQMs e maiores R2; pH dos tomates não apresentou uma variação substancial entre os tratamentos que obtiveram valores como do alecrim e do manjericão que foi maiores que 4,10, em todo o processo, para a obtenção do produto; ocorre uma diminuição da acidez à medida em que diminui o teor de água e aumenta a concentração do sal dos tomates; tomates após desidratação osmótica ganham sólidos solúveis em todos os tratamentos; após a secagem ocorre uma concentração desses nutrientes; em seguida, o aumento da concentração de sal aumentou a perda no teor de água em todos os tratamentos; o pH aumentou com o tratamento de alecrim e com as concentrações de sal 6 e 9%; o ganho maior de sólidos solúveis se deu no tratamento com alecrim e com temperatura de 60°C; com o índice de aceitabilidade para o tratamento com alecrim, nos fatores concentração de sal e temperatura de secagem para os atributos aparência, cor, aroma e sabor, todas as médias foram significativas. / The industrialization of the tomato is not only important to avoid losses, but also prevent an oversupply of the fruit at harvest time, leading to devaluation of the product, and allows adding value to the supply of processed products. In this context, studies of new forms of processing tomatoes are interesting, and among the various possibilities, the osmotic dehydration and drying is an excellent alternative. We used ripe tomatoes, pre-treated in a solution of NaCl with sucrose, with three concentrations (3, 6 and 9% NaCl) and subjected to drying in an oven with air circulation at three temperatures (50, 60 and 70 ° C). The data were treated according to the models of Page, Henderson and Pabis and Cavalcanti Mata. We calculated the physical and chemical characteristics of tomatoes ("fresh") and, after each step of the process. The data of physical and chemical analysis were treated according to completely randomized design after osmotic dehydration and after drying a factorial design with three replications for each treatment. For this analysis we used the program Assistat 7.0, Beta. With products developed, held on sensory analysis, using 9-point hedonic scale, assessing the attributes appearance, color, aroma and flavor and applying acceptance test. The data were interpreted using a factorial analysis and treatment means compared by applying the Tukey test. In this research, the main conclusions were: a higher concentration of NaCl and higher drying temperature favored a higher removal of water in osmotic dehydration and drying, respectively, for the same drying temperature and NaCl concentration of aromatic substance did not exert influence on the time drying to obtain dried tomatoes, and the model of Cavalcanti Mata best represents the experimental data of drying, with the smaller and larger DQMs R2 ; pH of tomatoes did not show a substantial variation among the treatments where the obtained values 6 e 9% as rosemary and basil was greater than 4.10 throughout the process to obtain the product, a decrease of acidity to the extent that the water content decreases and increases the salt concentration of tomatoes, tomatoes after osmotic dehydration soluble solids gain in ali treatments, after drying, there is a concentration of these nutrients, after drying the increased concentration of salt increased the loss in water content in ali treatments, pH increased with treatment with rosemary and salt concentrations and 6 e 9%, the highest soluble solids gain took place in the treatment with rosemary and a temperature of 60 ° C, the index of acceptability for the treatment factors with rosemary salt concentration and drying temperature for the attributes appearance, color, aroma and taste ali the means were significant.

La tomate (Solanum lycopersicum) est largement appréciée par les consommateurs. La flaveur distinctive des tomates provient des interactions entre les acides, les sucres et un mélange complexe de composés volatils. Ces substances volatiles sont principalement dérivées de nutriments tels que les caroténoïdes, les acides gras et les acides aminés. Bien que la tomate soit considérée comme un modèle pour le développement des fruits, la plupart des voies métaboliques menant à la synthèse de volatils ne sont pas encore bien comprises. Afin de mieux interpréter les sentiers métaboliques, nous avons quantifié une centaine de composés volatils dans 254 accessions de tomates ancestrales, modernes et sauvages. Nous avons sélectionné 64 de ces cultivars en fonction de leur profil aromatique et réalisé une étude transcriptomique. Nous avons utilisé un modèle de régression linéaire et une étude d'association pangénomique pour évaluer la relation entre les composés volatils et l'expression génique afin de mieux comprendre la régulation génétique des diverses voies métaboliques. L'analyse de la population a démontré que le profil en composés volatils varie considérablement entre les divers cultivars de tomates. Les composés volatils à l'intérieur d'un même sentier métabolique sont par contre fortement corrélés entre eux. La force de ces corrélations diffère considérablement, indiquant la présence d'étapes limitantes. De fortes corrélations entre des composés volatils non apparentés indiquent également des liens possibles entre différentes voies de biosynthèse. L'émission différentielle de plusieurs volatils dans la population de cultivars de tomates corrèle fortement avec l'expression des gènes caractérisés et d'autres gènes candidats. L'étude d'association pangénomique a permis de cibler de courtes régions chromosomiques associées à l'émission de certains groupes de composés volatils dans le fruit. Nos résultats démontrent le potentiel de ces différentes approches pour mieux comprendre les voies métaboliques de biosynthèse des composés volatils et découvrir de nouveaux gènes candidats. / Tomato (Solanum lycopersicum) is widely appreciated by consumers. The distinctive flavor of tomatoes comes from the interactions between acids, sugars and a complex mixture of volatile compounds. These volatiles are mainly derived from nutrients such as carotenoids, fatty acids and amino acids. Although tomato is considered a model for fruit development, most of the metabolic pathways leading to volatiles synthesis are not yet fully understood. In order to better understand these metabolic pathways, we quantified about 100 volatile compounds in 254 accessions of heirloom, modern and wild tomatoes. We selected 64 tomatoes cultivars based on their aroma profile and performed a transcriptomic analysis. We used a linear regression model and a genome-wide association study to evaluate the relationship between volatile compounds and gene expression, in an effort to better understand the genetic regulation of the various metabolic pathways. The volatiles profile varied considerably among tomatoes cultivars. Volatile compounds within the same metabolic pathway were strongly correlated with each other. On the other hand, the strength of these correlations differed considerably, indicating the presence of limiting steps. Strong correlations between unrelated volatile compounds also indicate possible links between different biosynthetic pathways. The differential emission of several volatiles in the tomato cultivar population strongly correlates with the expression of characterized genes and other candidate genes. A genome-wide association study was used to target short chromosomal regions associated with the emission of certain groups of volatiles in the fruits. Our results demonstrate the potential of these different approaches to better understand the metabolic pathways leading to the biosynthesis of volatile compounds and to uncover new candidate genes.

La tomate est susceptible aux attaques de plusieurs agents phytopathogènes. Pour lutter contre ces agents phytopathogènes, des conservateurs chimiques sont utilisés pendant l’entreposage mais ils sont néfastes pour la santé humaine et l’environnement. Le chitosane, produit naturel respectueux de l’environnement et sans danger pour la santé humaine, est connu pour son effet antimicrobien. Toutefois, son efficacité est moindre contre les champignons Zygomycètes et pourrait être améliorée par chloration. Le but de ce projet était de vérifier l’amélioration du potentiel antimicrobien de polychloro-chitosane en vue de son emploi pour la conservation post-récolte de la tomate. Les effets antimicrobiens de quatre doses (1000, 2000, 3000 et 4000 ppm) de polychloro-chitosane et de chitosane natif ont été évalués in vitro contre les phytopathogènes suivants: Mucor sp., Sclerotinia sclerotiorum, Botrytis cinerea, Rhizoctonia sp., Geotrichum candidum, Colletotrichum coccodes, Bacillus subtilis, Escherichia coli, Lactobacillus plantarum, Pseudomonas cichorii, Pseudomonas syringae et Xanthomonas campestris. Exprimés en facteur d’amélioration (FA), ces effets sont notés excellents (FA˃3.5), très bons (FA situé entre 3.5 à 2.5), bons (FA situé entre < 2.5 à 1.5), faibles (FA situé entre < 2.5 à 1.5 uniquement à 3000 et 4000 ppm) et nuls (FA< 1.5). Les mêmes doses de polychloro-chitosane et de chitosane natif ont été testées pour le contrôle de la moisissure grise de la tomate. Selon l’organisme considéré, l’amélioration de l’activité antimicrobienne de chitosane polychloré s’est avérée excellente (Mucor sp.), très bonne (Rhizoctonia sp.), bonne (E. coli), faible (B. cinerea, P. cichorii, P. syringae, X. campestris) ou nulle (S. sclerotiorum, C. coccodes, G. candidum, B. subtilis et L. plantarum). Par ailleurs, le chitosane polychloré s’est révélé plus efficace que le chitosane natif pour le contrôle du développement de la moisissure grise. Les potentiels bioactif et bio-conservateur de polychloro-chitosane s’avèrent prometteurs mais ne sont pas satisfaisants. Cela est en partie attribuable à sa faible solubilité. Des travaux complémentaires s’avèrent nécessaires pour améliorer cette solubilité en modulant les niveaux de chloration et de désacétylation. / Tomato is susceptible to attacks by several phytopathogenic agents. Chemical preservatives are used during storage but are detrimental to human health and the environment. Chitosan, a natural product that is environmentally friendly and safe for human health, is known for its antimicrobial effect. However, this effect is low against Zygomycetes and could be improved by chlorination. The aim of this project was to verify the improvement of the antimicrobial potential of polychloro-chitosan for its use in the tomato postharvest preservation. The antimicrobial effects of four doses (1000, 2000, 3000 and 4000 ppm) of polychloro-chitosan and native chitosan were evaluated in vitro for the following phytopathogenics: Mucor sp, Sclerotinia sclerotiorum, Botrytis cinerea, Rhizoctonia sp, Geotrichum candidum, Colletotrichum coccodes, Bacillus subtilis, Escherichia coli, Lactobacillus plantarum, Pseudomonas cichorii, Pseudomonas syringae and Xanthomonas campestris. Expressed as improvement factor (FA), these effects were rated excellent (FA˃3.5), very good (FA between 3.5 to 2.5), good (FA between ˂2.5 to 1.5), low (FA between ˂2.5 to 1.5 only in 3000 and 4000 ppm) and nil (FA < 1.5). The same doses of polychlorinated chitosan and native chitosan were tested for control of gray mold in tomato. According to the organism, improving the antimicrobial activity of polychlorinated chitosan has been excellent (Mucor sp.), very good (Rhizoctonia sp.), good (E. coli), low (B. cinerea, P. cichorii, P. syringae, X. campestris) or nil (S. sclerotiorum, C. coccodes, G. candidum, B. subtilis and L. plantarum). In addition, more tomatoes were preserved from gray mold by polychloro-chitosan than native chitosan. The bioactive and biopreservation potentials of polychloro-chitosan are promising but not satisfying. This is due in part to its low solubility. Further works are required to improve this solubility by modulating the levels of chlorination and deacetylation.

Pour la tomate de serre, un mélange de 70 % de sciure d'épinette blanche et de 30 % de tourbe de sphaigne brune semble particulièrement intéressant comme substitut à la laine de roche au Québec, mais sa régie d'irrigation doit être adaptée. Cette expérience avait pour but de déterminer cette régie afin d'obtenir les meilleurs rendements et économies d'eau. Différentes régies pour ce mélange (irrigué en fonction du potentiel matriciel (ST/T-12), par minuterie avec correction pour la radiation solaire (ST/M) ou avec remontée capillaire pour deux potentiels matriciels différents (ST/R-11, ST/R-9)) ont été comparées à la laine de roche (LR/M) irriguée selon ST/M. ST/T-12 a permis une augmentation du rendement comparativement à LR/M. La meilleure économie d'eau a été réalisée en remontée capillaire pour le substrat le plus humide (ST/R-9). Finalement, les rendements ont été négativement corrélés au potentiel matriciel moyen maintenu dans le substrat.

Les consommateurs cherchent de plus en plus à intégrer à leur diète des aliments nutritifs et produits en respectant l’environnement. C'est pourquoi les pratiques agricoles durables comme l’agriculture biologique sont en expansion. L'utilisation d'azote organique en fertilisation biologique y représente une distinction fondamentale, puisqu'il est généralement minéralisé avant d'être assimilé par la plante. Puisque le type de fertilisant influence la dynamique plante-sol-microorganismes, l'objectif de cette étude était d'évaluer l'effet de la source et de la dose d'azote sur l'activité du milieu de culture, la performance agronomique et la qualité des fruits produits pour deux cultures biologiques en serre. Deux expériences factorielles en blocs complets aléatoires ont été réalisées en serre. Pour la culture de concombre, le dispositif comprenait trois sources (organique, mixte et inorganique) et trois doses (50 %, 75 % et 100 %) d'azote ainsi qu’un traitement témoin ne recevant aucun apport azoté, et ce, en trois répétitions. Le dispositif de la culture de tomate comprenait deux sources (organique et inorganique) et trois doses (50 %, 100 % et 150 %) d'azote, et ce, en six répétitions. La croissance des plantes, les rendements et dix paramètres de qualité des fruits ont été suivis. Pour la culture de tomate, l'activité microbienne, la respiration du milieu de culture, la biomasse de vers de terre ainsi que la composition et l'abondance microbienne ont été mesurées. Les traitements issus d'une fertilisation organique normale (dose de 100 %) ont présenté une augmentation significative de l'activité biologique du milieu de culture. Ces derniers ont montré une augmentation de 88 % de la respiration du sol, de 42 % de l'activité enzymatique microbienne, de 238 % de l'abondance en champignons et de 31 % de l'abondance en bactéries par rapport aux traitements issus d'une fertilisation inorganique à dose normale (100 %). Aucune différence significative n'a été observée au niveau de la croissance, des rendements et de la qualité des fruits. Cette étude renforce l'hypothèse selon laquelle la qualité nutritionnelle des fruits produits biologiquement ne serait pas différente de celle des fruits produits conventionnellement, lorsque les plantes sont soumises aux mêmes conditions de culture. De plus, l'utilisation d'azote sous forme organique pourrait présenter un avantage, puisque cela stimule l'activité biologique du milieu de culture.

Thèse (Ph. D.)--Université Laval, 2007. / Bibliogr.: f. 120-138. Publié aussi en version électronique dans la Collection Mémoires et thèses électroniques.

Mémoire (M.Sc.A.)--Université du Québec à Chicoutimi, 1990. / Document électronique également accessible en format PDF. CaQCU

Made available in DSpace on 2014-06-11T19:28:36Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-06-20Bitstream added on 2014-06-13T18:35:02Z : No. of bitstreams: 1 silvajunior_taf_me_botfca.pdf: 480549 bytes, checksum: f7d5fb8db585125d630421fa598b3be8 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Recentemente, em dois campos comerciais de tomateiro dos tipos Salada e Italiano, localizados respectivamente em Bragança Paulista e Mogi Guaçú, SP, foram observados sintomas de queima generalizada nas folhas. Em observações ao microscópio óptico de tecidos infectados foi constatada a presença de exsudação bacteriana. Isolamentos realizados em meio de cultura permitiram obter bactérias com formato bastonete, Gramnegativas, com colônias de coloração branca e produtoras de pigmento fluorescente em meio B de King. Isolados bacterianos foram submetidos a testes bioquímicos e fisiológicos, entre eles, LOPAT, sendo enquadrados no grupo III de LOPAT (- + - - +) e, portanto, identificados como sendo Pseudomonas cichorii. Esses resultados foram corroborados por testes serológicos de imunofluorescência indireta, com antissoros produzidos para isolado tipo de P. cichorii. Esta bactéria causa doença em várias culturas de importância econômica e ainda não havia sido constatada em nosso país, na cultura do tomateiro. Isolados bacterianos encontramse depositados na Coleção de Culturas de Fitobactérias do Instituto Biológico, sob os números de acesso IBSBF 2309 e IBSBF 2323. Foram desenvolvidos também estudos visando a determinação da gama de hospedeiras e a reação de 28 genótipos de tomateiro aos isolados de P. cichorii. Plantas de abobrinha, alface, beldroega, berinjela, beterraba, cenoura, couvebrócolo, datura, fumo, girassol, jiló, melão, pepino, petúnia, pimentão, rabanete, repolho, rúcula, salsa e tomateiro, no estágio de um par de folhas verdadeiras, foram inoculadas por pulverização com os isolados IBSBF 2309 e IBSBF 2323 e um isolado de P. cichorii de girassol (GIR-1). Os isolados IBSBF 2309 e IBSBF 2323 mostraram-se patogênicos à beldroega, à datura, ao girassol, ao pimentão e ao tomateiro, enquanto que o isolado de girassol foi... / Recently, generalized blight symptoms were observed in tomato leaves of the Salada and Italiano types, in two commercial fields located, respectively, in Bragança Paulista and Mogi Guaçú, SP, Brazil. The presence of bacterial exudation was verified in observations of infected tissues under the optical microscope. Rod-shaped, Gram-negative bacteria were obtained from isolations in culture medium; the colonies were white and produced fluorescent pigment in King's B medium. Bacterial isolates were submitted to biochemical and physiological tests, including LOPAT, and were classified into LOPAT group III (- + - - +); consequently, they were identified as Pseudomonas cichorii. These results were corroborated by indirect immunofluorescence tests, using antisera produced for the type isolate of P. cichorii. This bacterium causes diseases in several crops of economic importance and had not yet been observed in tomato in Brasil. Bacterial isolates were deposited in Phytobacteria Culture Collection of Instituto Biológico, under accession numbers IBSBF 2309 and IBSBF 2323. Studies were also carried out in order to determine the host range and reaction of 28 tomato genotypes to P. cichorii isolates. Caserta pumpkin, lettuce, purslane, eggplant, beet, broccoli, carrot, Jimson weed, sunflower, tobacco, scarlet eggplant, melon, cucumber, petunia, green pepper, radish, cabbage, arugula, parsley, and tomato plants, all with one pair of true leaves, were spray-inoculated with isolates IBSBF 2309 and IBSBF 2323 and one P. cichorii isolate from sunflower (GIR-1). Isolates IBSBF 2309 and IBSBF 2323 were pathogenic to purslane, Jimson weed, sunflower, green pepper, and tomatoe, while the sunflower isolate was only pathogenic to purslane, Jimson weed, and sunflower, but not to green pepper or... (Complete abstract click electronic access below)

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