O gênero Eucalyptus possui destaque em plantios florestais comerciais em virtude de apresentar crescimento rápido e ser adaptado às condições climáticas do Brasil. Dentre as fases de maior importância para produção de mudas de eucalipto via propagação vegetativa, destaca-se a de enraizamento em razão das exigências hídricas, nutricionais e de manejo, passíveis de comprometer a qualidade das mudas na crescente demanda silvicultural brasileira. Realizou-se esta pesquisa objetivando-se determinar a soma térmica para o enraizamento de estacas clonais de eucalipto (Eucalyptus grandis x E. urophylla) e gerar equações de estimativa para o acúmulo de biomassa na mesma fase de produção, com base no conceito de graus-dia (tempo térmico). O trabalho foi conduzido em casa de vegetação climatizada no viveiro de pesquisas do Departamento de Engenharia Florestal, da Universidade Federal de Viçosa, Minas Gerais. No início do enraizamento a média da biomassa fresca das mudas foi de 0,76 ± 0,17 g e da biomassa seca de 0,17 ± 0,04 g. Ao final do enraizamento a média da biomassa fresca e seca das mudas foi de 1,49 ± 0,43 g e 0,21 ± 0,06 g, respectivamente. Para o enraizamento das estacas de eucalipto foram necessários 316,42 graus-dia acumulados.

The genus Eucalyptus is important in commercial forest plantations due to its rapid growth and ability to adapt to Brazilian climatic conditions. Among the most important stages for production of eucalyptus seedlings, through vegetative propagation, rooting is highlighted due to its requirements for water, nutrients and management which may compromise the quality of seedlings growing demand in Brazilian silviculture. This study aimed to determine the thermal sum to the rooting of clonal cuttings of eucalyptus (Eucalyptus grandis x E. urophylla) and generate equations to estimate the biomass accumulation in the same stage of production, based on the concept of degree-days (thermal time). The study was conducted in an acclimatized greenhouse in the Seedling Nursery of the Department of Forestry, Universidade Federal de Viçosa, Minas Gerais State, Brazil. At the start of rooting, the mean fresh weight of seedlings was 0.76 ± 0.17 g and the dry biomass was 0.17 ± 0.04 g. At the end of rooting, the means of fresh and dry biomass of seedlings were 1.49 ± 0.43 g and 0.21 ± 0.06 g, respectively. For rooting of eucalyptus seedlings 316.42 degree-days were necessary.

O principal objetivo do presente trabalho foi o estudo de bromofenóis (2bromofenol, 4bromofenol, 2,4dibromofenol,2,6dibromofenol and 2,4,6tribromofenol), no músculo e estômago de duas espécies de peixes da Familia Lutjanidae: Lutjanus synagris e Ocyurus chrysurus. Os bromofenóis foramextraídos através de destilação por arraste a vapor com pentanoéter (7:3 v/v), analisados por Cromatografia Líquida de AltaEficiência e quantificados por padronização externa. As concentrações totais de bromofenóis no músculo de ambas as espécies foram similares e estiveram na faixa de 36 ng g¹ a349 ng g¹. As concentrações totais de bromofenóis no estômago (na faixa de 12 ng g¹ a 586 ng g¹) foram mais altas queno músculo. A presença de bromofenóis no músculo das espécies estudadas pode ter origem na dieta. Os resultados destetrabalho contribuirão para o melhor entendimento das rotas deabsorção de bromofenóis nos peixes.

The main objective of this work is to evaluate the occurrence of bromophenols (2bromophenol, 4bromophenol, 2,4dibromophenol, 2,6dibromophenol and 2,4,6tribromophenol), in the flesh and guts in two species of the LutjanidaeFamily: Lutjanus synagris and Ocyurus chrysurus. The bromophenols were extracted by steam distillation with pentaneether (7:3 v/v), identified by reverse phase High Performance Liquid Chromatography (HPLCUV), and quantified bythe externalstandard method. Total bromophenol concentrations were similar in the muscle of both species, rangingfrom 36 ng g¹ to 349 ng g¹. The total bromophenol concentrations in stomach (ranging from 12 ng g¹ to 586 ng g¹)were slightly higher than in muscle. The presence of bromophenol in the muscles of the species under study may occuras a result of their diet. The results of this work are therefore expected to contribute toward a better understanding ofthe path of bromophenol absorption from the fish's stomach to the rest of its body.

The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the simple bromophenols have been considered an important group of key flavor compounds occurring in a wide variety of seafood species like fishes, mollusks, crustaceans and algae. When present in high concentration, in seafood, the bromophenols produce an undesirable flavor and are associated with inferior quality. Meanwhile, when present in low concentration levels (for example ng g-1) these compounds produce a desirable marine - or ocean-like - flavor and enhance the existing flavor in seafood. Indeed, simple bromophenols are widespread in seafood but virtually absent in freshwater fish. Herein we present a review on these flavor components found in the marine environment.