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Se aplicaron consorcios microbianos en un sistema de producción de plántulas de aguacate (Persea americana Mill.) cultivar ‘Criollo’, evaluándose posibles influencias en el crecimiento y estado nutricional de los patrones. Se evaluaron 4 tratamientos en un diseño de bloques completamente al azar (DBCA). Las semillas utilizadas fueron sembradas en sustrato estéril (tierra negra y pomina; 3:1) colocado en bolsas de vivero (polietileno, capacidad: 2,2 kg). Las inoculaciones de microrganismos (Glomus spp, Trichoderma spp., Bacillusspp., Pseudomonasspp.) se realizaron a los 70, 100, 120 y 150 días después de la siembra (DDS). Las variables altura de planta, diámetro de tallo eíndice de verdorfueron evaluadas a lo largo del ensayo (80, 110, 140 y 170 DDS); una vez culminado el ensayo (170 DDS) se evaluóla concentración de nutrientes en tejido, materia seca de tallos, hojas y raíces. Existierondiferencias estadísticamente significativas a los 170 DDS para:altura de planta, diámetro de tallo y contenido de clorofila; el análisis de concentración de nutrientes en tejido reportó valores dentro de los parámetros adecuados para la especie eincremento en la concentración del Cu. Esta investigación reporta el efecto favorable de los microorganismos evaluados en el crecimiento de las plántulasy en laasimilación de nutrientes.

Abstract This research aimed at performing the molecular characterization of commercial Papelillo avocado (Persea americana cv Lorena) cultivars from the municipality of Marsella (Risaralda, Colombia), as well as the physicochemical analysis and antioxidant activity assessment of the pulp and seed. An evaluation of 50 individuals among commercial varieties and possible patterns was performed using 17 microsatellite markers. Proximate analysis of the pulp was performed, and the fatty acid profile of oils, the antioxidant activity by the DPPH and FRAP methods, and the total phenolic content were evaluated. From the cluster analysis, Dice index, and Principal Coordinates Analysis, it became evident that all the individuals showed a tendency to group by populations. In addition, the pulp revealed high fiber contents (4.96–20.64%) and moisture (80.75–82.96%); however, it showed low oil content (5.97–6.56%). The fatty acid found in the highest proportion in seed oil is linoleic acid and that in pulp oil is oleic acid. The antioxidant activity by the DPPH method for seed oil (87.87 to 91.04%) presented a greater inhibition concerning to the pulp oil (20.34% and 24.43%), this same trend was observed by the FRAP method. Concerning the content of total phenols, the seed oil (31.94–76.30 mg GAE g-1) has a higher value than the pulp (30.18–54.30 mg GAE g-1). The set of samples was characterized as a significant source of genetic variability; thanks to the excellent alternatives they provide as rootstocks for commercial varieties such as the ‘Lorena’ cultivars. The chemical classification carried out in this study is of great importance, due to the lack of information about the oil of the ‘Papelillo’ avocado cultivated in different regions of Colombia.

Sabe-se que a composição química do abacate varia em função das variações fenológicas nas diferentes regiões, dessa forma é de grande relevância a pesquisa acerca desse tema para a expansão do cultivo do abacateiro. Nesse contexto, objetivou-se no presente trabalho avaliar a composição fitoquímica de frutos da variedade de abacateiro cultivado em Três Corações, Minas Gerais. De acordo com os resultados concluiu-se que estão presentes na variedade do abacateiro ‘Hass’ açucares redutores, proteínas e aminoácidos, sesquiterpenlactonas e lactonas, esteróides, derivados de cumarina, saponinas espumídicas e alcalóides. Pela presença destes compostos deduz-se que o fruto apresenta propriedades nutricionais indicadas para o consumo humano.

The aim of this work was to evaluate the quality of Hass avocado submitted to application of propolis and vegetable wax. The selected fruits were submitted to the treatments (1) without wax and without propolis, (2) with vegetable wax, (3) propolis alcoholic extract 100%, (4) wax and etanol 70%, (5) propolis alcoholic extract 2% and wax, (6) propolis alcoholic extract 4% and wax, (7) propolis alcoholic extract 6% and wax, (8) propolis alcoholic extract 8% and wax, and (9) propolis alcoholic extract 10% and wax. The fruits were maintained under refrigeration (10 ± 1 ºC and 90 ± 5% relative humidity), being appraised every three days for 15 days and more 3 days of commercialization simulation at room temperature (23± 1 ºC and 18% relative humidity).The evaluation parameters were the weight loss, respiratory activity, pH, firmness, tritable acidity (AT), soluble solids (SS), and ratio. The results of weigth loss, respiratory activity and firmness were the most significant to show the difference among the treatments. ‘Hass’ avocado fruits submitted the application of propolis associated the vegetable wax present smaller weight loss, CO2 production and firmness in relation to the control fruits. The fruits of the treatment with propolis alcoholic extract 2% and wax presented the most promising results. Objetivou-se neste trabalho avaliar a aplicação de própolis e cera vegetal na qualidade pós-colheita do abacate ‘Hass’. Os frutos selecionados foram submetidos aos tratamentos (1) sem cera e sem própolis, (2) com cera vegetal, (3) extrato alcoólico de própolis 100%, (4) cera e etanol 70%, (5) extrato alcoólico de própolis 2% e cera, (6) extrato alcoólico de própolis 4% e cera, (7) extrato alcoólico de própolis 6% e cera, (8) extrato alcoólico de própolis 8% e cera e (9) extrato alcoólico de própolis 10% e cera. Os frutos foram mantidos sob refrigeração (10 ± 1 ºC e 90 ± 5% umidade relativa), sendo avaliados a cada três dias durante 15 dias e mais 3 dias de simulação de comercialização em temperatura ambiente (23± 1 ºC e 18% umidade relativa). Os parâmetros de avaliação foram a perda de massa, atividade respiratória, pH, firmeza, acidez titulável (AT), sólidos solúveis (SS) e ratio. Os resultados de perda de massa, atividade respiratória e firmeza foram os mais significativos para mostrando diferença entre os tratamentos. Frutos de abacate ‘Hass’ submetidos à aplicação de própolis associado a cera vegetal apresentam menor perda massa, produção de CO2 e firmeza em relação aos frutos controle. Os frutos do tratamento com extrato alcoólico de própolis 2% e cera apresentaram os resultados mais promissores.

A capacidade antioxidante e a qualidade pós-colheita do abacate 'Fuerte' foram avaliadas. Os frutos foram mantidos sob temperatura ambiente (24 ± 1 ºC) e sob refrigeração em 10 ± 1 ºC e 90±5% UR e avaliados durante 15 dias. Determinaram-se a perda de massa e a taxa respiratória. As características físico-químicas avaliadas foram acidez total titulável (AT), sólidos solúveis (SS), ratio, pH, firmeza, atividade da enzima polifenoloxidase (PPO), cor (L, a* e b*), fenólicos totais e atividade antioxidante (AA) por DPPH·. Nas duas condições de armazenamento, o pico respiratório ocorreu no 9º dia.Os frutos mantidos sob temperatura refrigerada apresentaram menor perda de massa e maior firmeza em relação àqueles em temperatura ambiente. O comportamento respiratório refletiu na redução dos valores de AT e no conteúdo de SS que diminuíram a partir do pico de respiração. Os valores de pH aumentaram como consequência da diminuição da AT. Os valores de luminosidade mantiveram-se elevados, observando-se diminuição do componente de cor verde na polpa com o armazenamento. A atividade da PPO diminuiu com o armazenamento. Os valores de AA variaram de 17,6 a 68,7%. O conteúdo de fenólicos totais diminuiu após o pico respiratório, e valores crescentes de AA foram observados mesmo após o 9º dia.

The elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18ºC) and stored in freezer (-18ºC). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 ±1oC) and evaluated at 3, 5 and 7 days. After the 30 days of storage, –18 ºC under freezing, followed by thawing and keeping at 4±1ºC for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18ºC). The samples were microbiologically stable under the conditions of the present study. The addition of ascorbic acid contributed to the conservation of the frozen avocado product by decreasing the enzymatic activity. However, the sensorial parameters are prejudiced under thawing and storage at 4 ±1oC.A elaboração de produtos de abacate para comercialização mantendo suas características de produto fresco é limitada, já que o fruto cortado escurece rapidamente e suas características sensoriais são modificadas com o armazenamento. Na presente pesquisa, avaliaram-se os parâmetros sensoriais, estabilidade microbiológica e atividade de peroxidase (POD, EC 1.11.1.7) e polifenoloxidase (PPO, EC 1.10.3.1) do guacamole adicionado de ácido ascórbico e conservado sob frio elaborado, usando-se abacate da variedade Hass. Produtos acondicionados em embalagens de polietileno+nylon com e sem aplicação de vácuo foram submetidos ao congelamento lento e rápido (-18ºC) e armazenados em freezer (-18ºC). Avaliações foram realizadas no momento da elaboração do produto (t0) e aos 3, 7 e 30 dias após armazenamento, sendo que no t30 as amostras foram mantidas sob refrigeração (4 ±1ºC) e avaliadas após 3, 5 e 7 dias. Após 30 dias de armazenamento, a - 18ºC sob congelamento, seguido de descongelamento e mantendo-se à 4ºC±1 por 7 dias, as notas para os parâmetros sensoriais diminuram. A peroxidase foi totalmente inibida no produto elaborado e a atividade da enzima polifenoloxidase diminuiu consideravelmente no guacamole (20,07 mM de catecol/g massa fresca) em relação ao fruto (58,31 mM de catecol/g massa fresca), porém sem variação significativa durante o armazenamento (à -18ºC). As amostras apresentaram-se microbiologicamente estáveis nas condições do estudo. A adição de acido ascórbico contribuiu para conservação do produto de abacate congelado diminuindo a atividade enzimática. No entanto, os parâmetros sensoriais são prejudicados com o descongelamento e armazenamento à 4±1oC.

Avocado propagation is commercialy realized by grafting of the desirable variety in seminal rootstocks. However, the literature is discordant about the occurrence of poliembriony and type of fruit of this specie. In function of this, as research had the objective to characterize the type of fruit, seed morphological aspects and the seedling nurse, besides to evaluate the number of embryos existent. The avocado fruit is a berry. The seeds are monoembryonics and exalbuminous. The germination is hipogeal and the emergene of the seedling occurred 33 days after sowing. The primary root is long and white and the secondary roots are short and filiforns. The cotyledons are massive and pinkish. It was possible to observe the presence of multi-stem in avocado seed, originated from the collar. The seeds present multi-stems; the beginning of seedling emergence stabilization occurred in the eighth week, being unviable for propagation of this species to keep these seeds in the nursery for more time. [ABSTRACT FROM AUTHOR]

ABSTRACT It was evaluated the possibility to produce two seedlings per avocado seed, through the separation of cotyledons. Two seed lots from two different ungrafted trees were evaluated. From the first tree were obtained 60 seeds, and 50 from the second. Half the seeds of each lot had their cotyledons separated and then whole seeds and half-seeds were sown in river sand. At 90 days after sowing, percentage of germinated seeds, shoot height, main root length, fresh and dry mass of shoots, roots and cotyledons were evaluated. From the first lot of seeds, there was 100% germination, both for the whole seeds and for the half-seeds. For all traits evaluated, higher mean values were observed for seedlings formed from whole seeds. In the second lot of seeds, 88% of germination was observed for whole seeds and 82% of germination for half-seeds. In this second lot, there were no significant differences between the seedlings formed from whole seeds and half-seeds for any of the characteristics evaluated, except for fresh and dry mass of cotyledons. Thus, it is possible to produce two seedlings or rootstocks with a single avocado seed, although this may slightly delay the development of the seedlings