Luciana Domiciano Silva Rosado

Changes in the content and composition of the essential oil of Ocimum basilicum L. during storage

We assessed the qualitative and quantitative changes in the essential oil derived from the leaves of Ocimum basilicum L. stored in different types of packaging. The effect of storage temperature on the oil from fresh leaves was also investigated. There were no significant differences in the average yields of oil obtained from leaves stored in paper or plastic bags over a twelve-month period; but, independent of packaging, the oil content was reduced by 0.1% per month. The relative concentrations of the major constituents, linalool and geraniol, were 76.1% and 16.7%, respectively, for leaves stored in paper bags for twelve months and 77.1% and 16.6%, respectively, for leaves stored in plastic bags. No differences were detected in the concentrations of the major components of the oil obtained from leaves that were stored for twelve months at −20°, 4° or 25°C, although the concentrations of the minor constituents oscillated significantly.

Influência do processamento da folha e tipo de secagem no teor e composição química do óleo essencial de manjericão cv. Maria Bonita

O manjericao e uma planta medicinal aromatica pertencente a familia Lamiaceae, rica em oleos essenciais e com grande interesse industrial. Objetivou-se, no presente trabalho, estudar a influencia do processamento da folha (inteira e pulverizada) submetida a dois tipos secagem (estufa de ventilacao forcada a 38o C e sala com desumidificador), sobre o teor e composicao quimica do oleo essencial. O delineamento utilizado foi o inteiramente casualizado (DIC), com 4 tratamentos e 6 repeticoes. O oleo essencial foi extraido por hidrodestilacao das folhas e analisado por CG e CG/EM. O tipo de secagem e o processamento da folha do O. basilicum influenciaram no teor e composicao quimica do oleo essencial. Maior porcentagem da area de pico do componente quimico linalol foi obtida quando se realizou o processo de secagem das folhas. A secagem em estufa conservou o aroma e a coloracao verde das folhas, preservando as caracteristicas originais da cultivar.

Teor e composição química do óleo essencial de Melissa officinalis L. in vitro sob influência do meio de cultura

Com o objetivo de avaliar o efeito do meio de cultura no teor e composicao quimica do oleo essencial de Melissa officinalis, foi realizado o presente trabalho, que avaliaram tres concentracoes do meio de cultura MS. O experimento foi implantado em delineamento inteiramente casualizado, com sete repeticoes, e cada repeticao foi representada por uma amostra de 20 g de plântulas frescas. A extracao do oleo foi realizada em aparelho de Clevenger modificado com duracao de 1h e 30 min. e a analise quimica foi realizada por cromatografia gasosa. Observou-se que o teor e a composicao quimica do oleo essencial de M. officinalis foram influenciados pela concentracao de sais do meio MS. As plântulas que se desenvolveram nos meios MS e MS/4 apresentaram maior teor de oleo essencial, e os componentes majoritarios foram o geranial (25,23 e 16,21%, respectivamente) e o neral (24,5 e 20,53%, respectivamente). Ja o componente majoritario presente no oleo de plântulas de melissa cultivadas em meio MS/2 foi o acetato de nerila (18,69%).

Luminosity and sowing depth in the emergence and development of passion fruit seedlings

The propagation of passion fruit in commercial orchards is carried out by seeds. However, passion fruit seed germination occurs irregularly. The goal of this study was to evaluate the emergence and development of passion fruit seedlings under different luminosities and sowing depths. The experimental design was completely randomized with six replications of 25 seeds, with a 3 x 5 factor scheme, in which three light conditions (absence of light, presence of 12 h light and 12 h dark and the presence of light for 24 h) were combined with five sowing depths (1, 2, 3, 4 and 5 cm). The emergence test was conducted in a BOD-type germination chamber, with alternating temperatures of 20-30 °C, at intervals of 12 h and the established luminosities. The evaluated characteristics were the emergence percentage for weekly counts, the emergence speed index for 28 days; the total shoot and root length on evaluation day 28 and the individual dry weight. The lack of luminosity accelerates the emergence of passion fruit seedlings, but it produces low quality seedlings. However, the alternation of luminosity associated to a lower sowing depth helps both the emergence and the quality of seedlings produced from passion fruit 14 days after sowing.