Tolerance of microorganisms to residual herbicides found in eucalyptus plantations.

Competition with weeds is one of the main factors that limit the development of forest species. Some herbicides used to control these plants have a residual effect on the soil. Bioremediation is an alternative to decontaminate these areas. The aim of this study was to evaluate the tolerance of Aspergillus niger, Penicillium pinophilum and Trichoderma sp. and its degrading potential on residual effect herbicides. The tolerance of Bacillus subtilis, Pseudomonas sp. and Azospirillum brasilense to herbicides was also evaluated. The herbicides used in this study were indaziflam, sulfentrazone, sulfentrazone + diuron, clomazone and glyphosate + s-metolachlor. The analysis of the tolerance and degradation potential of fungi was carried out in Czapek Dox medium and the growth was evaluated by determining the biomass. Bacterial tolerance analysis was performed in Luria Bertani medium and growth monitored by optical density. The data were applied to the Gompertz model to evaluate the behavior of bacteria. Bacterial growth parameters were not influenced by the presence of herbicides. All fungi were tolerant to the herbicides tested and there was an increase in the growth of Trichoderma sp. Thus, the analysis of the degrading potential was performed only for Trichoderma sp. in the presence of herbicides that potentiated its growth. In this analysis, there was no effect of herbicides on fungal growth; the fungus was unable to use the carbon present in the herbicide to enhance its growth; and there was no significant effect of nitrogen in the presence of the herbicide. It is concluded, therefore, that the tested residual herbicides do not interfere with the development of the evaluated microorganisms.

Genetic dissimilarity among the physiochemical characteristics of fruit from pepper accessions / Dissimilaridade genética entre acessos de pimenta para caracteres físico-químico de fruto

The objective was to evaluate the genetic variability among pepper accessions al the physical and chemical characteristics of fruit. Pepper accesses are from the Germplasm Bank at the Federal University of Uberlandia - Monte Carmelo Campus (Universidade Federal de Uberlândia-UFU, Campus Monte Carmelo, MG, Brazil). The experiment was conducted from November 2013 to March 2014 at UFU's Experimental Station on the Monte Carmelo campus, MG, Brazil. The statistical design consisted of randomized blocks with 47 treatments and four replications. Multivariate analyzes were performed for quantitative traits in 47 pepper access by principal component analysis. Means were compared by Scott-Knott test ( = 0.05). Mature fruits were collected 120 days after transplant and used to determine titratable acidity (TA), total soluble solids (SS), pH and SS/TA. There was genetic variability among accessions. The 47 accessions showed high soluble solids content of 9.08 ° Brix, acidity of 0.22, pH of 5.50 and an SS/TA ratio of 33.8. This last characteristic is of great importance in the food processing industry. UFU accession 28 has high levels of SS and TA and is therefore a candidate for Pepper breeding programs that target the needs of the food processing industry.

O objetivo do trabalho foi avaliar a variabilidade genética entre acessos de pimenta para características físico-químico de fruto. Os acessos de pimenta utilizados são provenientes do Banco de Germoplasma da Universidade Federal de Uberlândia. O experimento foi conduzido entre novembro de 2013 a março de 2014, na Estação Experimental de Hortaliças da UFU, campus Monte Carmelo. O delineamento estatístico utilizado foi em blocos casualizados com 47 tratamentos e quatro repetições. Foi realizada análise multivariada para caracteres quantitativos utilizando análise de componentes principais. As médias foram comparadas pelo teste Scott-Knott ( = 0,05). Frutos maduros foram colhidos 120 dias após o transplante e utilizados para determinar a acidez titulável (AT), sólidos solúveis totais (SST), pH e relação SS / AT. Houve variabilidade genética entre os acessos. Os 47 acessos apresentaram alto teor de sólidos solúveis de 9,08 ° Brix, acidez de 0,22, pH de 5,50 e uma relação SS / AT de 33,8. Esta última característica é de grande importância na indústria de processamento de alimentos. O acesso UFU 28 revelou níveis elevados de SS e AT se destacando entre os demais. Os acessos que destacaram são promissores para fomentar futuros programas de melhoramento genético de pimenta com boas características para indústria de processamento.