The dry bean (Phaseolus vulgaris L.) is an important grain legume that is used for human consumption worldwide. In Africa and other parts of the World, legume diets contribute tremendously to protein and energy requirements of consumers. Dry beans provide about 16- 33% protein, dietary fibre (between 14 and 19%), starch, minerals and vitamins. Dry beans have a long storage life and can be cooked as whole grains, fried or dehulled and splitted for production of dhal and salads. There is a tremendous variability in the dry bean varieties. It is believed that consumer preferences for dry beans are influenced by factors such as seed size, seed colour, cooking time and flavour. Although, substantial research has been done on physicochemical properties, description of sensory properties that differentiate bean varieties specifically in terms of liked or disliked flavours was lacking. Sensory evaluation is one of the methods used for evaluating product quality and it can be used to describe the sensory properties of a product (i.e. descriptive sensory evaluation) and determines its acceptability by consumers (i.e. consumer acceptability or preferences). Physicochemical properties and descriptive sensory evaluation of six dry bean varieties (Jenny, Kranskop, PAN 148, AC Calmont, PAN 150 and Mkuzi) from Mpumalanga (MP) and Free State (FS) locations of South Africa were determined. Significant (p<0.05) variety, location as well as location x variety interaction effects were found for both physicochemical and sensory properties of beans. Of the six bean varieties, Jenny (FS), Mkuzi and PAN 148 (MP) beans had relatively long cooking times (>60 min) using a Mattson Bean Cooker. PAN 150 beans from both locations were described as bitter, soapy and metallic with a raw bean flavour. Mkuzi beans were mostly described as having a soapy mouthfeel. Jenny (MP), Kranskop (MP&FS) were sweet, soft and with a cooked bean flavour. Consumer sensory evaluation revealed that beans with sweet, soft and cooked bean flavours were the most preferred. Beans that took long to cook and those that were described as bitter, soapy and metallic in the mouth, received low consumer ratings on a 9-point hedonic scale. The total polyphenol content of PAN 150 (MP), along with Jenny and AC Calmont from MP was determined to find out whether the bitterness was associated with its polyphenol concentration. PAN 150 beans had the lowest concentration of total polyphenols compared to the two other varieties, suggesting that factors other than total polyphenol content caused the bitterness of these beans. A follow up investigation of mineral profiles in whole bean flour of all six bean varieties from the two locations was done to find out whether differences in mineral content e.g. iron (Fe) contributed to bitterness and metallic mouthfeel of certain beans. Results showed significant (p< 0.05) variety differences for phosphorous (P) and significant (p< 0.05) location differences for magnesium (Mn) only. Fe and copper (Cu) contents did not contribute to bitterness or metallic mouthfeel of PAN 150 beans. For maximum consumer acceptability, farmers should concentrate on the production of beans that have characteristics similar to Kranskop (MP&FS), PAN 148 (FS) and Jenny (MP) beans. As bean hardening was suspected in Jenny (FS), PAN 148 (MP) and Mkuzi (MP), the importance of storing beans at proper temperatures (e.g. less than 35ºC) and relative humidity (e.g. < 75 %) should be emphasized to minimize the development of the hard-to-cook defect over long storage periods. / Dissertation (MSc(Agric))--University of Pretoria, 2008. / Food Science / unrestricted

Orientador: Leandro Borges Lemos / Resumo: A utilização de manejos sustentáveis para maximizar a produtividade das culturas sem aumentar os custos de produção é um dos grandes desafios da agricultura atual. Assim, objetivou-se avaliar o efeito de manejos de fornecimento de nitrogênio, associando formas de inoculação com Rhizobium tropici, co-inoculação com Azospirillum brasilense e adubação mineral de cobertura, no desempenho agronômico de cultivares de feijão comum do grupo comercial carioca de ciclo precoce. O experimento foi instalado em delineamento em blocos casualizados (DBC), no esquema fatorial 2x12 (2 cultivares e 12 manejos de fornecimento de N), com quatro repetições. Para os manejos de fornecimento de N foram associados adubação mineral de cobertura com N (45 e 90 kg ha-1 de N), inoculação de sementes com Rhizobium tropici e coinoculação via semente e foliar com Azospirillum brasilense. Foram avaliados o número de trifólios por planta, área foliar, índice de clorofila, teor de nitrogênio foliar e nos grãos, massa seca de plantas, número de vagens por planta, número de grãos por planta e produtividade, número de nódulos por planta, massa seca de nódulos por planta, massa seca de raízes e eficiência de nodulação. Os dados foram submetidos à análise de variância (teste F) e, quando necessário, as médias foram agrupadas pelo teste de Scott-Knott a 5% de probabilidade. Com exceção da massa seca de plantas, todas as variáveis analisadas apresentaram máxima resposta no tratamento com inoculação de sementes com Rh... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The use of sustainable managements techniques to maximize crop productivity without increasing production costs is one of the great challenges of modern agriculture. The objective of this study was to assess the effect of different nitrogen management by testing the inoculation with Rhizobium tropici, co-inoculation with Azospirillum brasilense, and topdressing N fertilization on the agronomic performance of common bean cultivars of early cycle. The experiment was carried out in a randomized block design (RBD), in a 2x12 factorial scheme (2 cultivars and 12 N supply management), with four replications. For N supply management, it was used topdressing N fertilization (45 and 90 kg ha-1 N), seed inoculation with Rhizobium tropici, and seed and leaf co-inoculation with Azospirillum brasilense. It was evaluated: the number of trifolium per plant, leaf area, chlorophyll index, leaf and grain nitrogen content, dry mass of plants, number of pods per plant, number of grains per plant and yield, number of nodules per plant, dry matter of nodules per plant, dry matter of root, and nodulation efficiency. Data were subjected to analysis of variance (F test) and, when necessary, means were grouped by Scott-Knott test at 5% probability. Except for the dry mass of plants, all variables analyzed showed maximum response in the treatment with seed inoculation with Rhizobium tropici, foliar application of Azospirillum brasilense, and topdressing fertilization with 90 kg ha-1 of N. In general, t... (Complete abstract click electronic access below) / Mestre

A greenhouse experiment was conducted to determine the interactive effects of water salinity, volume of water applied at each irrigation, sodium adsorption ratio and rhizobial strain upon 15 plant growth parameters of Phaseolus vulgaris L. Four levels of water salinity (ECW 0.4, 3.0, 6.0, or 9.0 mmho/cm), three levels of water volume (200, 400, or 800 ml per pot), three levels of SAR (4, 16, or 64) and three strains of Rhizobium phaseoli (K-17, K-47, or K-52) were used. The treatments were replicated with all possible combinations. Data were subjected to analysis of variance, multiple comparisons, and path coefficient analysis.

Certain varieties of snap bean, Phaseolus vulgaris L. , seeds are very susceptible to cracks that develop naturally across the cotyledons during pre-harvest, storage, or germination. This phenomenon is commonly known as cotyledonal cracking and may cause serious yield reductions on plants developing from affected seeds. Cotyledonal cracking susceptibility of six white and six colored seeded varieties of snap beans were compared. Considerable differences were found in cracking susceptibility, but there was little or no relationship between seed coat color and cracking susceptibility. An experiment was conducted to determine if a metabolic stress of the plant during the time of pod set could be involved in cotyledonal cracking. Blossoms were tagged on individual plants beginning with the day of first blossom, and tagging was continued for 21 days as blossoms emerged . Individual pods were harvested at maturity and maintained under controlled conditions throughout a simulated weathering treatment to follow. Seeds of each pod were classified according to the amount of cotyledonal cracking sustained. It was concluded that if a stress were involved, it apparently affected the seed several days after pod initiation and that an increase in cotyledonal cracking was negatively correlated to an increase in the number of pods set during one day. Simulated weathering tests were made of seeds remaining in the pod and seeds from the same varieties that were shelled. The results indicated that the pod provides about equal cotyledonal cracking protection for all varieties tested. Apparently the pod is not an important cause of cracking resistance in certain varieties of snap beans. Seed coat permeability was measured and compared for the 12 varieties . A technique was employed by which the bean seed coat served as a semipermeable membrane between a distilled water and a sucrose solution. Sucrose dilution was measured refractometrically and the rate of water penetration calculated. There was little relationship between seed coat permeability and cracking susceptibility among the varieties. The rate of imbibition and drying for seeds of six varieties having varying degrees of cracking susceptibility was tested. Imbibition and drying conditions were closely controlled and weight changes were recorded at regular intervals during imbibition and drying. Results indicated that some of the varieties expressing the most rapid moisture changes were also the most resistant to cracking. It was concluded that the rate of change of seed moisture was not the primary factor controlling cotyledonal cracking susceptibility. Rate of imbibition was tested for two susceptible and two resistant varieties. When the pre-imbibition seed moisture was above 10 percent, a ll varieties imbibed water freely. When pre-imbibition moisture was below 10 percent, several seeds of resistant varieties became slowly permeable while nearly all seeds of the susceptible varieties imbibed freely. This suggested the possibility that a hard seed tendency of the resistant varieties may be one source of protection against cotyledonal cracking. Preliminary data suggested that the seed coats of susceptible varieties remain permeable even at moisture levels below 10 percent, while many seed coats of the resistant varieties become rather impermeable at low moisture levels. Microscopic examination of cotyledonal cracks from four different varieties indicated that the splitting occurred across cotyledonal cell walls more rapidly than between cell walls. This suggested that a weakness of the intercellular middle lamella is not responsible for cotyledonal cracking susceptibility. Further microscopic examination and comparison of the cotyledonal cell structure of two susceptible and two resistant varieties failed to show any structural differences between varieties that could account for differences in cotyledonal cracking susceptibility.

Nanotechnology offers a great potential do design fertilizers with unique properties capable to boost the plant productivity. However, the nanoparticles environmental fate and their toxic responses still need to be deeply investigated to their safe use. This study aims to investigate the effect of copper oxide (nCuO) and magnetite nanoparticles (nFe3O4) on the germination and seedling development of Phaseolus vulgaris L. Seeds were treated in nanoparticles dispersions in a wide range of concentrations (1, 10, 100 and 1 000 mg L-1) and incubated in a germination chamber during 5 days. Different sized nCuO (25, 40 and <80 nm) and polyethylene glycol (PEG) coated nFe3O4 were evaluated. Although both nCuO and nFe3O4 treatments did not affected the germination rate, seedling weight gain was promoted by 40 nm CuO at 100 mg Cu L-1 and inhibited by 1 000 mg Cu L-1 of 25 nm CuO and positive control (CuSO4). Among the tested nCuO, the higher chemical reactivity was found for the 25 nm CuO, and this may partially explain the observed deleterious effects. Seeds treated in nFe3O4-PEG at 1 000 mg Fe L-1 increased radicle elongation compared to the negative control (water), while Fe2+/Fe3+ (aq) (positive control) and bare nFe3O4 at 1 000 mg Fe L-1 treatments reduced the radicle of the seedlings. The growth promoted by the PEG-coated nanoparticles can be justified by the higher water uptake induced by the PEG, and also by its lower chemical reactivity compared to the bare nanoparticles. This was reinforced by enzymatic assays since nFe3O4-PEG treatment was also the least harmful to the alpha-amylase activity. X-ray fluorescence spectroscopy (XRF) showed that most of the Cu and Fe incorporated by the seeds remained in the seed coat, specially in the hilum region, and X-ray tomography indicated that Fe3O4-PEG penetrated in this structure. X-ray absorption spectroscopy (XAS) unraveled that the Cu and Fe chemical environment of the nCuO and nFe3O4-PEG treated seeds persisted mostly in its primitive form. These results contribute to the understanding of how nCuO, nFe3O4 and nFe3O4-PEG interact with common bean seeds and seedlings and highlights its potential use in seed priming / A nanotecnologia oferece um grande potencial para o desenvolvimento de fertilizantes com propriedades únicas, capazes de impulsionar a produtividade das plantas. Contudo, o destino ambiental e os efeitos tóxicos das nanopartículas ainda necessitam ser profundamente investigados para o seu uso seguro. Este estudo visa investigar o efeito das nanopartículas de óxido de cobre (nCuO) e magnetita (nFe3O4) na germinação e desenvolvimento das plântulas de Phaseolus vulgaris L. As sementes foram tratadas em dispersões de nanopartículas em diversas concentrações (1, 10, 100 and 1 000 mg L-1) e incubadas em uma câmara de germinação durante 5 dias. Diferentes tamanhos de nCuO (25, 40 e <80 nm) e nFe3O4 recoberta com polietileno glicol (PEG) e foram avaliados. Embora ambos tratamentos de nCuO e nFe3O4 não afetaram a taxa de germinação, o ganho de massa das plântulas foi promovido pela nCuO de 40 nm à 100 mg Cu L-1 e inibido pelos tratamentos de nCuO de 25 nm e controle positivo (CuSO4) à 1 000 mg Cu L-1. Dentre as nCuO testadas, a maior reatividade química foi encontrada para a nCuO de 25 nm, e isso pode explicar parcialmente os efeitos deletérios desta nanopartícula. Sementes tratadas com nFe3O4-PEG à 1 000 mg Fe L-1 aumentaram o alongamento das radículas em comparação ao controle negativo (água), enquanto que os tratamentos Fe2+/Fe3+ (aq) (controle positivo) e nFe3O4 sem recobrimento à 1 000 mg Fe L-1 reduziram as radículas das plântulas. O crescimento promovido pelas nanopartículas recobertas com PEG pode ser justificado pela maior absorção de água induzido pelo PEG, e também pela sua baixa reatividade química comparada às nanopartículas sem recobrimento. Isso foi reforçado por ensaios enzimáticos uma vez que o tratamento de nFe3O4-PEG foi também o menos prejudicial à atividade da alfa-amilase. A espectroscopia de fluorescência de raios-X (XRF) mostrou que a maior parte do Cu e do Fe incorporados pelas sementes permaneceu no tegumento, especialmente na região do hilo, e a tomografia de raios-X indicou que nFe3O4-PEG penetrou nesta estrutura. A espectroscopia de absorção de raios-X (XAS) revelou que o ambiente químico do Cu e do Fe das sementes tratadas com nCuO e nFe3O4-PEG persistiram majoritariamente em sua forma primitiva. Estes resultados contribuem para o entendimento de como nCuO, nFe3O4 e nFe3O4-PEG interagem com sementes de feijão e destaca seu potencial uso no tratamento de sementes

Made available in DSpace on 2017-07-21T18:53:08Z (GMT). No. of bitstreams: 1 Jose Pedro.pdf: 2190334 bytes, checksum: 091c9d7fac9a1c0a497c54fbd8c1584f (MD5) Previous issue date: 2017-02-20 / Common beans are highly consumed in Brazil, mainly in complement with rice. It is a nutritious food source, riches in carbohydrates that represent 60% of the dry weight of the grains which starch is the largest fraction. Starch is a natural polymer of glucose and it is considered as an energy reserve of the higher vegetables. Found as semicrystalline granules, starch is a mixture of amylose and amylopectin molecules and this one has a greater content. In its native form, starch presents limited application, especially as a binding agent, due their low thermal resistance and high tendency to retrograde. Therefore, physical and/or chemical modifications can be applied in order to improve technological properties, making starch viable at industrial level. The present study aimed to extract bean starch, analyze their physical-chemical and technological properties, modify by oxidation, acetylation and dual-modification, as well as their application in breaded products. The X-ray diffractograms showed that bean starch has a type C, typical of legumes. Images of electron microscopy revealed that the granules has an oval and elliptical shape. The oxidation of the starch was evidenced by the increase of carbonyl and carboxyl contents. Acetylated samples presented a low degree of substitution, that allow food application. Substitution of hydroxyls was proved by acetyl groups that exhibits bands in the region of 1735-1740 cm-1. Modified starches showed changes in their technological properties. Oxidized sample presented increase of the peak and setback viscosity, due carboxylic groups. The acetylated starch presented cooking stability, due their low breakdown viscosity. Enthalpies of gelatinization of the modified samples reduced, in function of weakening of the granular structure. Relative crystallinity, hardness and adhesiveness of the gels, also reduced. Application of bean starch in breaded products exhibited interesting results. The system with oxidized starch resulted in the most crust covered area after frying, 72%. Breaded meat presented yield up to 100%, that means weight gain during the process. The pick-ups values of samples with starch were less than 30%, then the fried products can be classified as breaded. Batter containing oxidized starch resulted in the lowest absorption oil and the highest hardness, which may be associated with the amylose content. The use of modified bean, an unconventional botanical source of starch, proved to be possible due their technological properties and the results of breaded products. / O feijão apresenta alto consumo no Brasil, sendo muito consumido em complemento com o arroz. Trata-se de um alimento nutritivo, rico em carboidratos, que representa 60% da massa seca dos grãos, sendo o amido a maior fração. O amido é um polímero natural de glucose e é considerado como a reserva energética dos vegetais superiores. Este biopolímero apresenta-se como grânulos semicristalinos, sendo uma mistura de moléculas de amilose e amilopectina, essa em maior concentração. Na sua forma nativa, o amido possui aplicação limitada, especialmente como agente ligante, em função de baixa resistência térmica e elevada tendência à retrogradação. Por isso, modificações, biológicas, físicas e químicas, podem ser utilizadas de modo a melhorar as suas propriedades tecnológicas, tornando-o aplicável a nível industrial. O presente trabalho teve como objetivo a extração de amido de feijão, avaliação das propriedades físico-químicas e tecnológicas, modificação por oxidação, acetilação e oxidação seguida de acetilação, além de aplicação em empanados cárneos. Pela análise dos difratogramas de Raios X, o amido de feijão demonstrou padrão do tipo C, típico de leguminosas. As imagens de microscopia eletrônica revelaram que os grânulos apresentaram formato oval e elíptico. A oxidação do amido foi evidenciada pelo aumento nos teores de carbonila e carboxila. As amostras acetiladas apresentaram grau de substituição que permite aplicação em alimentos e a substituição de hidroxilas por grupos acetil foi comprovada por bandas na região de 1735-1740 cm-1. Os amidos modificados exibiram alterações nas suas propriedades tecnológicas. A amostra oxidada apresentou aumento da viscosidade de pico e setback, em função dos grupos carboxílicos. O amido acetilado demonstrou possuir uma estabilidade de cozimento de pasta, por apresentar baixo breakdown. As entalpias de gelatinização das amostras modificadas reduziram, em função do enfraquecimento da estrutura granular, assim como a cristalinidade relativa, dureza e adesividade dos géis. A aplicação dos amidos de feijão nos empanados cárneos apresentou resultados interessantes. O sistema com amido oxidado resultou na maior adesão, com 72% da crosta coberta após a fritura. Os empanados apresentaram rendimento superior a 100%, o que indica ganho de massa durante as etapas de empanamento. Os pick-ups das amostras com amido foram inferiores a 30%, o que faz com que os produtos possam ser classificados como breadered. O batter contendo amido oxidado, resultou na menor absorção e óleo e maior dureza, o que pode estar associado ao teor de amilose. O uso de amido de feijão modificado, uma fonte botânica não-convencional, mostrou-se possível, dada as suas propriedades tecnológicas e resultados da aplicação em empanados.

O feijão é importante fonte carboidratos, vitaminas, minerais e fibras. No Brasil, a produtividade desta leguminosa é baixa e um dos fatores é a ocorrência de doenças como a antracnose causada pelo Colletothrichum lindemuthianum, que gera perdas de até 100% da produção. Plantas possuem diversos mecanismos de defesa contra patógenos e relatos apontam que o silício é capaz não só de promover mudanças morfológicas nas folhas, mas também de ativar os genes de resistência. O presente trabalho foi dividido em três estudos que tinham como objetivo: (1) entender a resposta de três cultivares de feijoeiro ao silício disponível na solução nutritiva; (2) identificar a contribuição do Si na expressão de genes relacionados à infecção pelo fungo através da construção de duas bibliotecas subtrativas por supressão (SSH), visando selecionar genes diferencialmente representados durante a infecção da planta com a raça 65 de C. lindemuthianum (a) e durante a infeção da planta na presença de uma maior dose silicato de potássio (75 ppm) no substrato (b); (3) identificar a resposta de dez transcritos selecionados no Estudo 2 para tentar entender a resposta dos mesmos em diferentes períodos (0; 6; 42; 72 h) após a inoculação, com ou sem suplemento de Si. Como resultados, foi observado que para as três cultivares avaliadas o Si começa a ser absorvido 14 dias após o transplante. Também foi identificado por de microscopia de varredura (MEV) que não há diferença significativa entre o número de tricomas e cada cultivar, mas que para o número de estômatos a cultivar IAC-Harmonia destacou-se das demais. Além disso, quando as três cultivares foram suplementadas com Si, houve a formação de uma cera epicuticular descrita como mecanismo de defesa da planta contra fungos; e que através de EDX (Energy-dispersive X-ray spectroscopy) foi possível constatar que plantas tratadas com Si apresentam maior teor deste elemento nas folhas. Através de inoculações com a raça 65 do patógeno verificou-se o efeito do mineral na redução da severidade da doença nas cultivares IAC-Harmonia e Pérola. No segundo estudo, duas bibliotecas de hibridização subtrativa por supressão (SSH), foram construídas visando selecionar os genes diferencialmente expressos entre plantas inoculadas e não-inoculadas (A) e entre plantas inoculadas e tratadas ou não com 75 ppm de Si (B). Foram geradas 991 sequências únicas, anotadas através do GeneOntolgy. Quinze genes de cada biblioteca foram selecionados para os experimentos de validação por RT-qPCR. Para a Biblioteca A, 11/15 genes foram positivamente regulados, e em B, 14/15. No terceiro estudo ficou evidenciado que a inoculação com o patógeno alterou positivamente a expressão de sete genes, enquanto que o tratamento com 75 ppm de Si alterou a expressão de oito genes, em pelo menos um dos tempos avaliados / Beans are an important source of carbohydrates, vitamins, minerals and fibers. In Brazil, this legume still has low productivity and one of the factors involved is the occurrence of diseases such as anthracnose, caused by the fungus Colletothrichum lindemuthianum, which causes losses in production of up to 100%. Plants present several defense mechanisms against pathogens and the reports indicate that silicon does not only promote morphological changes in leaves, but also activates resistance genes. This work was divided into three studies aiming: (1) to understand the response of three bean cultivars to a silicon source in a nutrient solution, (2) to identify the contribution of Si in the expression of genes related to the infection by the fungus by constructing two subtractive suppression libraries (SSH), to select genes differentially represented during infection of the plant with race 65 of C. lindemuthianum (a) and during infection of the plant in the presence of higher dose of potassium silicate (75 ppm) in the substrate (b), (3) to identify the response of ten selected transcripts in Study 2 in various periods (0, 6, 42, 72 h) after inoculation, with or without supplemental Si. As a result, it was observed that for all three cultivars Si begins to be absorbed 14 days after transplantation. Was also identified by microscopy (SEM) that there is no significant difference between the number of trichomes among cultivars, but that the number of stomata for the IAC-Harmonia stood out from the rest. Moreover, when the three cultivars were supplemented with Si, thus forming an epicuticular wax described as a defense mechanism against plant fungi, and that by EDX (Energy-dispersive X-ray spectroscopy) it was found that plants treated with Si have higher content of this element in leaves. Through inoculations with race 65 of the pathogen it was verified the effect of the mineral in reducing disease severity in IAC-Pérola and IAC - Harmonia. In the second study, two libraries from suppression subtractive hybridization (SSH) were constructed in order to select the differentially expressed genes between inoculated and non-inoculated (A) and between plants inoculated and treated or not with 75 ppm of Si (B). In total, 991 unique sequences were generated, those recorded by GeneOntolgy. Fifteen genes from each library were selected for the validation experiments by RT-qPCR. For library A, 11/15 genes were positively regulated, and in B, 14/15. In the third study it is showed that inoculation with the pathogen positively altered expression of seven genes, whereas treatment with 75 ppm of Si changed the expression of eight genes, in at least one of the times analyzed

Nanotechnology offers a great potential do design fertilizers with unique properties capable to boost the plant productivity. However, the nanoparticles environmental fate and their toxic responses still need to be deeply investigated to their safe use. This study aims to investigate the effect of copper oxide (nCuO) and magnetite nanoparticles (nFe3O4) on the germination and seedling development of Phaseolus vulgaris L. Seeds were treated in nanoparticles dispersions in a wide range of concentrations (1, 10, 100 and 1 000 mg L-1) and incubated in a germination chamber during 5 days. Different sized nCuO (25, 40 and <80 nm) and polyethylene glycol (PEG) coated nFe3O4 were evaluated. Although both nCuO and nFe3O4 treatments did not affected the germination rate, seedling weight gain was promoted by 40 nm CuO at 100 mg Cu L-1 and inhibited by 1 000 mg Cu L-1 of 25 nm CuO and positive control (CuSO4). Among the tested nCuO, the higher chemical reactivity was found for the 25 nm CuO, and this may partially explain the observed deleterious effects. Seeds treated in nFe3O4-PEG at 1 000 mg Fe L-1 increased radicle elongation compared to the negative control (water), while Fe2+/Fe3+ (aq) (positive control) and bare nFe3O4 at 1 000 mg Fe L-1 treatments reduced the radicle of the seedlings. The growth promoted by the PEG-coated nanoparticles can be justified by the higher water uptake induced by the PEG, and also by its lower chemical reactivity compared to the bare nanoparticles. This was reinforced by enzymatic assays since nFe3O4-PEG treatment was also the least harmful to the alpha-amylase activity. X-ray fluorescence spectroscopy (XRF) showed that most of the Cu and Fe incorporated by the seeds remained in the seed coat, specially in the hilum region, and X-ray tomography indicated that Fe3O4-PEG penetrated in this structure. X-ray absorption spectroscopy (XAS) unraveled that the Cu and Fe chemical environment of the nCuO and nFe3O4-PEG treated seeds persisted mostly in its primitive form. These results contribute to the understanding of how nCuO, nFe3O4 and nFe3O4-PEG interact with common bean seeds and seedlings and highlights its potential use in seed priming / A nanotecnologia oferece um grande potencial para o desenvolvimento de fertilizantes com propriedades únicas, capazes de impulsionar a produtividade das plantas. Contudo, o destino ambiental e os efeitos tóxicos das nanopartículas ainda necessitam ser profundamente investigados para o seu uso seguro. Este estudo visa investigar o efeito das nanopartículas de óxido de cobre (nCuO) e magnetita (nFe3O4) na germinação e desenvolvimento das plântulas de Phaseolus vulgaris L. As sementes foram tratadas em dispersões de nanopartículas em diversas concentrações (1, 10, 100 and 1 000 mg L-1) e incubadas em uma câmara de germinação durante 5 dias. Diferentes tamanhos de nCuO (25, 40 e <80 nm) e nFe3O4 recoberta com polietileno glicol (PEG) e foram avaliados. Embora ambos tratamentos de nCuO e nFe3O4 não afetaram a taxa de germinação, o ganho de massa das plântulas foi promovido pela nCuO de 40 nm à 100 mg Cu L-1 e inibido pelos tratamentos de nCuO de 25 nm e controle positivo (CuSO4) à 1 000 mg Cu L-1. Dentre as nCuO testadas, a maior reatividade química foi encontrada para a nCuO de 25 nm, e isso pode explicar parcialmente os efeitos deletérios desta nanopartícula. Sementes tratadas com nFe3O4-PEG à 1 000 mg Fe L-1 aumentaram o alongamento das radículas em comparação ao controle negativo (água), enquanto que os tratamentos Fe2+/Fe3+ (aq) (controle positivo) e nFe3O4 sem recobrimento à 1 000 mg Fe L-1 reduziram as radículas das plântulas. O crescimento promovido pelas nanopartículas recobertas com PEG pode ser justificado pela maior absorção de água induzido pelo PEG, e também pela sua baixa reatividade química comparada às nanopartículas sem recobrimento. Isso foi reforçado por ensaios enzimáticos uma vez que o tratamento de nFe3O4-PEG foi também o menos prejudicial à atividade da alfa-amilase. A espectroscopia de fluorescência de raios-X (XRF) mostrou que a maior parte do Cu e do Fe incorporados pelas sementes permaneceu no tegumento, especialmente na região do hilo, e a tomografia de raios-X indicou que nFe3O4-PEG penetrou nesta estrutura. A espectroscopia de absorção de raios-X (XAS) revelou que o ambiente químico do Cu e do Fe das sementes tratadas com nCuO e nFe3O4-PEG persistiram majoritariamente em sua forma primitiva. Estes resultados contribuem para o entendimento de como nCuO, nFe3O4 e nFe3O4-PEG interagem com sementes de feijão e destaca seu potencial uso no tratamento de sementes

Made available in DSpace on 2017-07-10T19:24:03Z (GMT). No. of bitstreams: 1 Tese revisada_ (Vanderleia) 29 10 2015.pdf: 2119451 bytes, checksum: 2a331a8e454522cd4dc600544af51cd4 (MD5) Previous issue date: 2015-10-26 / Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans. / Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.

Made available in DSpace on 2017-05-12T14:47:17Z (GMT). No. of bitstreams: 1 Tese revisada_ (Vanderleia) 29 10 2015.pdf: 2119451 bytes, checksum: 2a331a8e454522cd4dc600544af51cd4 (MD5) Previous issue date: 2015-10-26 / Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans. / Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.