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Jackfruit (Artocarpus heterophyllus Lam.) is a climacteric fruit native to India which, due to its edaphoclimatic adaptability, is also found in Mexico, the main exporter of the fruit in Latin America. Despite this, information on the characterization of jackfruit genotypes in Mexico is limited; therefore, the objective of this study was to carry out morphological, physiological, and physicochemical characterization of four jackfruit genotypes, locally known as “Agüitada”, “Licenciada”, “Rumina”, and “Virtud”, which are cultivated in Nayarit, Mexico. Morphological analyses revealed 17 traits with significant differences among the genotypes. The respiration rate showed the maximum production of CO2 in the “Agüitada” genotype, with 123.99 mL of CO2 kg−1·h−1 at day 2 of storage. The “Rumina” and “Licenciada” genotypes had yellow bulbs while “Agüitada” and “Virtud” had orange bulbs. A principal component analysis revealed different behaviors of the fruits throughout their storage. In general, a wide diversity was revealed among the jackfruit genotypes which are cultivated in the state of Nayarit, Mexico. This study may be useful for their future use in breeding programs.

Artocarpus heterophyllus Lam. (AH) and Artocarpus lakoocha Roxb. (AL) are two endemic plants that grow on the Asian continent. To date, their applications have been aimed at using their fruit as a food source or for some of their therapeutic virtues. In this study, attention was given to the flowers of AH and AL. Initially, the cytotoxicity of the phytoextracts was assessed, and the content of minerals, phenols, and flavonoids was determined. Furthermore, some antioxidant components were identified by HPLC. Furthermore, the ability of AH and AL extracts to modulate the gene expression of some targets involved in the antioxidant response was studied. The results obtained highlighted the nutritional and antioxidant value of the AH and AL flower extracts. This study will contribute to enhancing the use of AH and AL flowers as potential supplements in human nutrition.

Water scarcity and water quality is a subject of constant debate around the world, with the accumulation of salts in water and on soils causing a negative impact on food production, man and herds, especially in the arid and semi-arid regions. The use of bovine manure biofertilizers that potentiate the use of brackish water, normally restricted in agriculture due to its salinity, has been suggested for seedling formation and crop production, including jackfruit plants. An experiment was carried out from October/2012 to February/2013, in a protected environment, at Agrarian Sciences Center, Federal University of Paraíba, Areia county, Paraíba State, Brazil, to evaluate the effects of saline water and bovine biofertilizer chemically enriched with gypsum, cow's milk and molasses. The experimental design was completely randomized, with five replications of a plant, in a factorial scheme 5 × 2, corresponding at values of electrical conductivity of the water of 0.5, 1.0, 2.0, 3.0 and 4.0 dS m-1 substrate with and without bovine biofertilizer. Measurements were made of substrate salinity, height of growth, stem diameter, length mean root, leaf area, leaf area ratio, and total dry mass (root, shoots and leaves). The biofertilizer enriched with cow's milk, sugar cane molasses and agricultural gypsum increased the salinity of the soil; however, it attenuated the negative effects of the salts during establishment of jackfruit seedlings, to 95 days after emergence. All the growth variables studied were higher for seedlings developed in substrate with bovine biofertilizer chemically enriched. A escassez e a qualidade da água são assuntos de constante debate em todo o mundo, com o acúmulo de sais na água e nos solos, causando um impacto negativo na produção de alimentos, homem e rebanhos, especialmente nas regiões áridas e semiáridas. O uso de biofertilizante de esterco bovino que possibilita o uso de água salobra, normalmente restrita à agricultura devido à salinidade, tem sido sugerido para formação demudas e produção agrícola, inclusive de jaqueira. Um experimento foi desenvolvido entre outubro de 2012 e fevereiro de 2013, em ambiente protegido, no Centro de Ciências Agrárias, da Universidade Federal da Paraíba, Areia, Paraíba, Brasil, para avaliar os efeitos da água salina e biofertilizante bovino enriquecido quimicamente com calcário, leite de vaca e melaço. O delineamento experimental foi inteiramente casualizado, com cinco repetições e uma planta, em esquema fatorial 5 × 2. Água com condutividade elétrica de 0,5, 1,0, 2,0, 3,0 e 4,0 foram aplicadas no substrato com e sem biofertilizante bovino. Foi avaliada a salinidade do substrato, crescimento em altura, diâmetro caulinar, crescimento da raiz principal, área foliar, razão de área foliar e massa seca total (raiz, parte aérea e folhas). O biofertilizante enriquecido com leite de vaca, melaço de cana-de-açúcar e gesso agrícola aumentou a salinidade do solo, no entanto, atenuou os efeitos negativos da salinidade durante o estabelecimento das mudas de jaqueira, aos 95 dias após a emergência. Todas as variáveis estudadas foram maiores nas mudas que cresceram no substrato com biofertilizante enriquecido quimicamente.

This study was aimed to develop renewable energy from jackfruit's stone. The jackfruit's stone was sliced and dried for 2 d to 4 d afterward the stoness were analyzed for fungi and microbes through microscope. The stone was retrieved from 9 mo and 1 yr shelf life through 2 d to 4 d drying process. The process was made in acid method resulted to high glucose on the solution level 25%, pH 3.5, and temperature 135 C in 3 min. The enzyme method was more simple and resulted 19.24% higher glucose than acid method that is 17.36%. Fermentation was using 0.03 g of Saccharomyces cerevisiae, 0.10 g of urea and 0.05 g of N-P-K on concentration solution of jackfruit’ flour by adding 0.3 mL to 0.7 mL of alpha–amylase, 0.2 mL to 0.6 mL of Gluco-amylase for and fermentation process 3 d to 6 d result of ethanol level is 11% to 13%.

Este trabalho teve como objetivos determinar as composições fisicoquímica e mineral das sementes da jaca mole (JM) e da jaca dura (JD) desidratada, das polpas da JM e da JD desidratada, liofilizada e in natura. Para isto, foram determinados os percentuais de: umidade, cinza, lipídeos, proteína e carboidrato. Foram analisadas por ICP-OES as concentrações dos elementos: cálcio, cobre, ferro, magnésio, cromo, manganês, potássio, sódio, zinco, níquel e cobalto. Os resultados mostraram que as sementes da JM e da JD têm composições bromatológicas muito próximas: 63% de umidade, 18% de carboidrato, 15% de proteína e 3% de cinzas. A maior diferença foi no teor de lipídeos (0,4% - JM e 0,9% - JD). As composições minerais são bem distintas. O potássio e o magnésio são os mais abundantes em ambas as variedades (95,8% - JM e 93,2% - JD). As sementes de JD têm 5,5 vezes mais Na, 24% mais Ca, 3 vezes mais Zn e 2% mais K. As sementes de JM têm 32% mais Fe, 37% mais Mn e 16% mais Mg. Do ponto de vista fisicoquímico, as polpas têm uma grande distinção. A polpa da JD tem 9,5 vezes mais lipídeos e o dobro de carboidrato. A polpa da JM tem 10% mais umidade e 14% mais cinza. O teor de proteína é muito semelhante. Nas polpas, a composição de minerais é bem diferente, embora o potássio e o magnésio sejam os elementos majoritários nas duas variedades. (96,1% - JM e 92,4% - JD). A polpa de JM tem 33% mais K, 29% mais Mg, 26% mais Mn, 48% mais Na, 16% mais Cu, 24% mais Fe e 5% mais Zn. A polpa da JD tem 45% mais Ca, o que pode explicar sua maior firmeza. A composição química das polpas da JM e da JD in natura são muito parecidas em relação às concentrações de Fe, Cu, Mn e Mg. A polpa da JD in natura tem 2,6 vezes mais Ca e 27% mais Zn. A variedade mole in natura tem 5% mais K e 25% mais Na. A liofilização preservou mais o teor de carboidratos nas polpas das duas variedades de jaca. Os resultados foram submetidos ao teste t pareado, com 95% de significância, para inferir sobre a significância da igualdade ou desigualdade dos parâmetros comparados. This work had as objectives to determine the physicochemical and mineral compositions of the dehydrated seeds of the soft jackfruit (SJ) and of the hard jackfruit (HJ), of the dehydrated, in nature and lyophilized pulps of the SJ and HJ. For this, were determined the percentages of: moisture, ash, lipids, protein and carbohydrate. The concentrations of the elements calcium, copper, iron, magnesium, chromium, manganese, potassium, sodium, zinc, nickel and cobalt were analyzed by ICP-OES. The results showed that the seeds of SJ and of HJ have very close bromatological compositions: 63% moisture, 18% carbohydrate, 15% protein and 3% ash. The major difference was in the lipids contente (0,4% - SJ and 0,9% - HJ). The mineral compositions are quite distinct. Potassium and magnesium are the most abundant in both varieties (96% - SJ and 93% - HJ). The seeds of HJ have 5,5 times more Na, 24% more Ca, 3 times more Zn and 2% more K. The seeds of SJ have 32% more Fe, 37% more Mn and 16% more Mg. From a physicochemical point of view, the pulps have a great distinction. The pulp of HJ has 9,5 times more lipids and twice the carbohydrate. The pulp of SJ has 10% more moisture and 14% more ash. The protein content is very similar. In pulps, the composition of minerals is quite different, although potassium and magnesium are the major elements in the two varieties (96% - SJ and 93% - HJ). The pulp of SJ has 33% more K, 29% more Mg, 26% more Mn, 48% more Na, 16% more Cu, 24% more Fe and 5% more Zn. The pulp of HJ has 45% more Ca, which may explain its greater firmness. The chemical composition of the pulps in nature of SJ and HJ are very similar in relation to the concentrations of Fe, Cu, Mn and Mg. The HJ in nature pulp has 2,6 times more Ca and 27% more Zn. The in nature soft variety has 5% more K and 25% more Na. The freeze-drying preserved the carbohydrate content in the pulps of the two varieties of jackfruit. The SJ lyophilized pulp had the lower metal content than the pulp dehydrated in the oven. The results were submitted to the paired t test, with 95% significance, to infer the significance of the equality or inequality of the parameters compared.

The Brazilian fruit farming occupies a prominent place on the world stage, both the nutritional value and the importance of its derivatives. Tropical fruits are gaining ground because of its nutritional value, sensory characteristics, as well as the need to improve the population's quality of life, linked to aspects of health and well-being. The fruits of jackfruit (jackfruit Lam.) Are consumed in natura. Because of its taste and quite peculiar aroma, make it highly appreciated or rejected, and its high perishability leads to a high rate of post-harvest loss, causing losses to the producers of this fruit. Thus, the objective of this work was to determine the parameters of conventional and osmotic dehydration process, followed by drying at temperatures of 50 ° C and 60 ° C on the microbiological properties and physico-chemical assessment / sensory acceptability of jackfruit dehydrated (jackfruit-pass). It was observed that in conventional dewatering processes (DC), there was a weight loss greater, compared with osmotic dehydration processes followed by drying (OD), however, the time taken for completion of the process was higher compared to DC. Regarding the physicochemical analyzes the moisture content in dried jackfruit ranged from 36.23 to 17.47%; Ashes from 1.00 to 5.65%; pH 5.18 to 4.90; Acidity .60 to .17; soluble solids from 50.40 to 18.40 and water activity from 0.87 to 0.77 and carbohydrates ranged from 70.82 to 87.84% in the two temperatures used and applied in both cases. The final product has influences of the adopted treatments; there is the treatment of osmotic dehydration at a temperature of 50 ° C drying, which was considered ideal for the conditions under which the work was done by promoting greater acceptability of jackfruit passes in the analysis sensory. Nenhuma A fruticultura Brasileira ocupa lugar de destaque no âmbito mundial, tanto pelo valor alimentício como pela importância de seus derivados. As frutas tropicais ganham espaço, devido ao seu valor nutricional, características sensoriais, bem como a necessidade de melhoria na qualidade de vida da população, associado aos aspectos da saúde e bem-estar. Os frutos da jaqueira (Artocarpus heterophyllus Lam.) são consumidos na forma in natura. Devido o seu sabor e aroma bastante peculiares, fazem com que seja muito apreciada ou rejeitada e, sua alta perecibilidade leva a um índice elevado de perda pós-colheita, acarretando prejuízos para os produtores dessa frutífera. Sendo assim, objetivou-se neste trabalho, determinar os parâmetros dos processos de desidratação convencional e osmótica, seguida de secagem, nas temperaturas de 50 °C e 60 °C, sobre as propriedades microbiológicas, físico- químicas e avaliação/aceitação sensorial da jaca desidratada (jaca passa). Observou- se que nos processos de desidratação convencional (DC), houve uma perda de peso maior, comparada aos processos de desidratação osmótica seguida de secagem (DO), no entanto, o tempo gasto para a realização do processo de DO, foi bem maior comparado ao DC. Em relação às análises físico-químicas os teores de umidade na jaca desidratada variaram de 36,23 a 17,47%; cinzas de 1,00 a 5,65%; pH de 5,18 a 4,90; acidez de 0,60 a 0,17; sólidos solúveis de 50,40 a 18,40 e atividade de água de 0,87 a 0,77 e carboidratos variaram entre 70,82 a 87,84% nas duas temperaturas usadas e nos dois processos aplicados. O produto final sofreu influência dos tratamentos adotados, destaca-se o tratamento de desidratação osmótica sob temperatura de 50 ºC de secagem, que foi considerado o ideal para as condições em que o trabalho foi desenvolvido, promovendo uma maior aceitabilidade da jaca passa na análise sensorial.

Nesse trabalho foi avaliado o processo de extracao de proteina da farinha de semente de jaca utilizando micelas reversas. O sistema de micelas reversas utilizado foi composto por dodecil sulfato de sodio (SDS) como surfactante, butanol como solvente, e agua. Foram testados os efeitos do tempo de mistura, temperatura, razao molar [H.sub.2]O DS.sup.-1], concentracao de butanol (porcentagem em massa) e massa de farinha. Baseado no odelo de regressao linear ajustado, apenas o fator concentracao de butanol apresentou uma condicao otima de extracao que foi de 41,16%. Baseado na analise de superficie de esposta, em 25[degrees]C, no tempo de mistura de 120 min, na massa de farinha de 100 mg e na razao [H.sub.2]O [SDS.sup.-1] de 50, e possivel obter o melhor rendimento de extracao. Os resultados experimentais mostraram que foi possivel alcancar rendimentos de extracao de 79,00%. The extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS) as surfactant, butanol as solvent, and water. The effects of stirring time, temperature, molar ratio [H.sub.2]O [SDS.sup.-1], concentration of butanol (mass percentage) and flour mass were tested in batch systems. Based on the adjusted linear regression model, only butanol concentration provided optimum extraction conditions (41.16%). Based on the analysis of surface response, the best extraction yield could be obtained at 25[degrees]C, stirring time of 120 min, mass of flour of 100 mg, and a ratio [H.sup.2]O [SDS.sup.-1] of 50. xperimental results showed that a 79.00% extraction yield could be obtained.

A jaca é a maior de todas as frutas cultivadas, é rica em fibras, cálcio, fósforo, ferro, potássio, magnésio, vitamina C e carboidratos, cuja concentração é de cerca de 22%, apresentando potencial para fabricação de bebidas fermentadas. Este trabalho teve como objetivo caracterizar, mediante análises físico-químicas, o fermentado de jaca após 11 meses de armazenamento e avaliar sua aceitação por meio de escala hedônica de nove pontos. Os resultados encontrados foram comparados aos estabelecidos pela legislação para vinhos de uva e apenas o teor de cloretos apresentou-se elevado, os demais valores foram compatíveis aos de outros fermentados de frutas. O fermentado de jaca apresentou resultados próximos aos estabelecidos para vinho de mesa tipo meio-seco, atingindo um grau alcoólico de 13 °GL. A análise sensorial obteve um índice de aceitação de 78%, calculado pela percentagem de notas superiores a 5, revelando uma boa aceitação por parte dos provadores.The jackfruit is the largest of all cultivated fruits. It is rich in fibers, calcium, phosphorous, potassium, magnesium, vitamin C, and carbohydrates whose concentration is of around 22 per cent thus indicating its potential for the production of fermented beverages. The present study aimed at characterizing, by means of physicochemical analyses, the fermented jackfruit after an 11-month storage period and assess its acceptance by applying a nine point structured hedonic scale. The obtained results were compared to those established by law for grape wines and it was shown that only the chloratum rate was elevated. All the other values were compatible with other fermented fruits. The fermented jackfruit showed results close to those established for demi-sec wines and reached an alcoholic degree of 13 °GL. Sensorial analysis rated the acceptance at 78%, calculated by means of the percentage of rates above 5, which evidenced good acceptance by the tasters.

The objective of the present work was to determine the species richness of coccinellids associated with the jaca yak culture and its population fluctuation. The study was conducted during the months of January - December 2014 in two orchards, the first located in the ejido El Llano municipality of San Blas and the second in the town of Las Varas municipality of Compostela, where they were used as sampling techniques the demolition and the redeo. Species richness was determined by the Shannon and Simpson indices. A total of 243 specimens were collected, of which 196 were captured by the felling technique and 47 by the redeo technique. In the El Llano orchard, a greater abundance of coccinellids was recorded when a total of 14 species were found. The best represented species was Cycloneda sanguinea with 47 individuals. In the Las Varas orchard, only four species were collected, considering Stethorus pinachi the best represented with 27 specimens. As regards the redeo technique, in the El Llano orchard a total of 36 coccinellids were collected, it was Coleomegilla maculata the best represented with 20 individuals, followed by C. sanguínea (16). El objetivo del presente trabajo fue determinar la riqueza de especies de coccinélidos asociados al cultivo de yaca y su fluctuación poblacional. El estudio se realizó durante los meses de enero - diciembre de 2014 en dos huertas, la primera localizada en el ejido El Llano municipio de San Blas y la segunda en la localidad de Las Varas municipio de Compostela, en donde se utilizaron como técnicas de muestreo el derribo y el redeo. La riqueza de especies se determinó mediante los indices de Shannon y Simpson. Se recolectaron un total de 243 especímenes, de los cuales 196 se capturaron por la técnica de derribo y 47 mediante la técnica de redeo. En la huerta El Llano se registro mayor riqueza de coccinélidos al encontrar un total de 14 especies. La especie mejor representada fue Cycloneda sanguínea con 47 individuos. En la huerta de Las Varas, solamente se recolectaron cuatro especies, considerando a Stethorus pinachi la mejor representada con 27 especímenes.En lo que respecta a la técnica de redeo, en la huerta El Llano se recolectó un total de 36 coccinélidos, fue Coleomegilla maculata la mejor representada con 20 individuos, seguida por C. sanguínea (16).

La yaca, Artocarpus heterophyllus Lam., Moraceae nativa de la India poco difundida en el país conocida como Jaca, Pan de Pobre, Jackfruit; o como nangka en Malasya y Filipinas; khanun en Tailandia, khnor en Cambodia, mak mi o may mi en Laos y mit en Vietnam. Es un árbol siempre verde considerado entre los de mayor producción de las especies frutales y amplio uso comestible, pudiéndose consumir cocido o crudo, en estado inmaduro o maduro, respectivamente. Evaluaciones de calidad realizadas en frutos provenientes de plantas establecidas en el campo experimental del Centro Nacional de Investigaciones Agrícolas (CENIAP), demuestran que sus pesos promedios oscilan entre 2 y 3 kg, encontrando frutos hasta de 8 kg. La proporción del fruto en madurez fisiológica es de aproximadamente 59% de pulpa, 37% de cáscara y 4% de semillas, aunque el número de semillas varió significativamente de frutos de una planta a otra (3 a 40), siendo el peso de éstas alrededor de los 7 g. Los valores de SST, acidez y vitamina C difieren significativamente entre la madurez fisiológica, la madurez organoléptica y la sección del fruto analizada, resaltando el alto valor nutritivo de sus semillas The yaca, Artocarpus heterophyllus Lam., native Moraceae of India, is not well-known in Venezuela. It is known Jaca, Bread of Poor man, Jackfruit; or like nangka in Malasya and the Philippines; khanun in Thailand, khnor in Cambodia, mak my or may my in Laos and mit in Vietnam. Is an ever-green tree, producing more yield than any other fruit tree species and with extensive edible use, and consumed both as vegetable in the unripe stage and also as fruit when ripe. Evaluations of quality carried out in fruits from plants established in the experimental field (CENIAP), demonstrate that their weight averages oscillate between 2 and 3 kg, being able to produce fruits 8 kg. The proportion of the fruit in physiological maturity is of approximately 59% of pulp, 37% of rind and 4% of seeds, although the number of seeds varied significantly of fruits of a plant to another (3 to 40), being the weight of these around the 7 g. The values of SST, acidity and vitamin C were different between the organoleptil maturity and ripe stage and the section from the fruit analyzed, standing out the high nutritious value of their seeds

A jaca é a maior de todas as frutas cultivadas, é rica em fibras, cálcio, fósforo, ferro, potássio, magnésio, vitamina C e carboidratos, cuja concentração é de cerca de 22%, apresentando potencial para fabricação de bebidas fermentadas. Este trabalho teve como objetivo caracterizar, mediante análises físico-químicas, o fermentado de jaca após 11 meses de armazenamento e avaliar sua aceitação por meio de escala hedônica de nove pontos. Os resultados encontrados foram comparados aos estabelecidos pela legislação para vinhos de uva e apenas o teor de cloretos apresentou-se elevado, os demais valores foram compatíveis aos de outros fermentados de frutas. O fermentado de jaca apresentou resultados próximos aos estabelecidos para vinho de mesa tipo meio-seco, atingindo um grau alcoólico de 13 °GL. A análise sensorial obteve um índice de aceitação de 78%, calculado pela percentagem de notas superiores a 5, revelando uma boa aceitação por parte dos provadores. The jackfruit is the largest of all cultivated fruits. It is rich in fibers, calcium, phosphorous, potassium, magnesium, vitamin C, and carbohydrates whose concentration is of around 22 per cent thus indicating its potential for the production of fermented beverages. The present study aimed at characterizing, by means of physicochemical analyses, the fermented jackfruit after an 11-month storage period and assess its acceptance by applying a nine point structured hedonic scale. The obtained results were compared to those established by law for grape wines and it was shown that only the chloratum rate was elevated. All the other values were compatible with other fermented fruits. The fermented jackfruit showed results close to those established for demi-sec wines and reached an alcoholic degree of 13 °GL. Sensorial analysis rated the acceptance at 78%, calculated by means of the percentage of rates above 5, which evidenced good acceptance by the tasters.