Abstract The effect of the anatomical structure of tomato skin may be significant for quality determination at the harvest point, but the definitions of cells that constitute the skin of fleshy fruits, such as tomato, are still unclear, providing contradictory descriptions. The aim of this study was to evaluate the epidermal tissue of different genetic materials of tomato processing (IT761, U2006, TC2736, CVR2909 and F3060) and maturation stage, in order to compare and choose genetic materials with morphological characteristics of the epidermis region more appropriate for the bulk transport. Micrographs were used for cell measurements using the Image J software. Cuticle undergoes thickening during fruit growth, and reduction in full maturation. Genetic materials presenting fruits with thicker cuticle at the harvest stage (CVR2909, F3060 and IT761) were more advantageous due to their mechanical resistance. Cuticle deposition ends before full fruit maturation, resulting in a decrease in the amount of cutin per surface unit, consequently decreasing cuticle thickness in the ripe fruit. The characteristics observed in the tomato fruit mesocarp clearly showed the disruption of the cell wall during the fourth maturation stage related to loss of fruit firmness. Among the new genetic materials, F3060 has a greater potential to become cultivated for industrialization due to its morphological characteristics, such as elevated cuticle thickness and high values for width, height, perimeter and area of epidermal cells in full maturation stage, which make it suitable for bulk transport.

Cascas de mandioca provenientes de resíduos de fecularias são altamente perecíveis. A secagem apresenta-se como alternativa na armazenagem segura e livre do desenvolvimento de micro-organismos, para a produção de farinha com aplicabilidade na alimentação humana. Este trabalho objetivou estudar a cinética e modelagem da secagem de cascas de mandioca, utilizando-se planejamento experimental central composto rotacional. Foram realizados 11 testes, empregando-se diferentes temperaturas (53ºC, 55ºC, 60ºC, 65ºC e 67ºC) e fluxos de ar (0,0159 m³ kg-1 s-1; 0,0166 m³ kg-1 s-1; 0,0183 m³ kg-1 s-1; 0,0199 m³ kg-1 s-1; e 0,0206 m³ kg-1 s-1). A secagem foi realizada em secador convencional de bandejas, sendo determinados os tempos de secagem, parâmetros instrumentais de cor (luminosidade - L*; coordenadas a* e b*), acidez titulável e pH das amostras de farinha obtidas após moagem das cascas desidratadas de cada ensaio de secagem. Observou-se tendência ao clareamento do material, com o aumento da temperatura. Ocorreu pequena variação nos valores de acidez titulável e pH das amostras analisadas. A temperatura e a velocidade do ar influenciaram na cinética de secagem, pois, com o aumento de ambas, o tempo de secagem das cascas foi reduzido. O tempo mínimo de secagem (420 min.) foi obtido quando a temperatura do secador foi ajustada para 67ºC e o fluxo de ar para 0,0183 m³ kg-1 s-1. Este foi considerado o ajuste ideal, pois minimizou o tempo de processamento, sem alterar as características do produto. O modelo de Crank para geometria plana ajustou-se bem aos dados experimentais obtidos na secagem da casca de mandioca.

Cassava peels from starch industry waste are highly perishable. The drying process is an alternative way to provide a safe storage, free from the development of microorganisms, for the production of flour destined to human consumption. This study aimed at evaluating the kinetics and modeling of the cassava peels drying process, with the aid of a central composite rotational experimental design. Eleven tests were performed with different temperatures (53ºC, 55ºC, 60ºC, 65ºC and 67ºC) and air flow rates (0.0159 m³ kg-1 s-1, 0.0166 m³ kg-1 s-1, 0.0183 m³ kg-1 s-1, 0.0199 m³ kg-1 s-1 and 0.0206 m³ kg-1 s-1). The drying process was carried out in a conventional dryer tray and the drying times, instrumental color parameters (lightness - L*; a* and b* coordinates), titratable acidity and pH of the flour samples obtained after grinding the dehydrated cassava peels from each drying test were evaluated. The temperature increase resulted in a tendency to bleach the material, and a slight variation was observed for titratable acidity and pH in the samples. Temperature and air flow speed affected the drying kinetics, since their increase reduced the time for drying the cassava peels. The minimum drying time (420 min.) was reached when the dryer temperature was set to 67ºC and the air flow to 0.0183 m³ kg-1 s-1. This was considered the ideal setting, because it minimized the processing time, without altering the product features. The Crank model for plane geometry fitted well the experimental data obtained from the cassava peel drying process.

Várias espécies herbáceas e subarbustivas, nativas do Cerrado no Brasil, são geofitas, ou seja, sobrevivem ao período desfavorável de déficit hídrico e de baixas temperaturas, que muitas vezes coincide com incêndios, mantendo apenas a porção subterrânea. Vernonia oxylepis é uma dessas espécies e o objetivo desse estudo foi descrever a morfoanatomia da raiz tuberosa e a formação das gemas nessa raiz. Tal raiz é constituída de um eixo orientado perpendicularmente no solo, a partir do qual ramos aéreos são formados na porção proximal, situada ao nível do solo, ao longo do ciclo de vida da planta. Na porção proximal da raiz ocorre auto-enxertia da base dos ramos por ela emitidos. A raiz acumula lipídios e frutanos, apresenta ligeira contração e forma gemas reparativas; a formação das gemas adventícias se dá a partir do periciclo proliferado. Tais características poderiam ser associadas ao processo de adaptação da espécie às condições do Cerrado.

Several native herbaceous and subshrub species native to the Cerrado in Brazil are geophytes, that is, they survive the unfavorable dry season and low temperatures, that sometimes coincide with fire, with only the underground system intact. Vernonia oxylepis is one of these species and the aim of this study was to describe the morpho-anatomy of the tuberous root and bud formation on this structure. The main axis of this root is perpendicular to the soil surface, and from which aerial shoots arise periodically throughout the life cycle. On the upper portion of the root, self-grafting of the shoots occurs. The root stores lipids and fructans, exhibits contraction and produces reparatory buds; adventitious buds arise from proliferated pericycle. These characteristics may be related to adaptation of this species to conditions in the Cerrado.