RESUMO
BACKGROUND AND AIMS: Fruit traits and their inter-relationships can affect foraging choices by frugivores, and hence the probability of mutualistic interactions. Certain combinations of fruit traits that determine the interaction with specific seed dispersers are known as dispersal syndromes. The dispersal syndrome hypothesis (DSH) states that seed dispersers influence the combination of fruit traits found in fruits. Therefore, fruit traits can predict the type of dispersers with which plant species interact. Here, we analysed whether relationships of fruit traits can be explained by the DSH. To do so, we estimated the inter-relationships between morphological, chemical and display groups of fruit traits. In addition, we tested the importance of each trait group defining seed dispersal syndromes. METHODS: Using phylogenetically corrected fruit trait data and fruit-seed disperser networks, we tested the relationships among morphological, chemical and display fruit traits with Pearson's correlations and phenotypic integration indices. Then, we used perMANOVA to test if the fruit traits involved in the analysis supported the functional types of seed dispersers. KEY RESULTS: Morphological traits showed strong intragroup relationships, in contrast to chemical and display traits whose intragroup trait relationships were weak or null. Accordingly, only the morphological group of traits supported three broad seed disperser functional types (birds, terrestrial mammals and bats), consistent with the DSH. CONCLUSIONS: Altogether, our results give some support to the DSH. Here, the three groups of traits interacted in different ways with seed disperser biology. Broad functional types of seed dispersers would adjust fruit consumption to anatomical limitations imposed by fruit morphology. Once this anatomical filter is sovercome, seed dispersers use almost all the range of variation in chemical and display fruit traits. This suggests that the effect of seed dispersers on fruit traits is modulated by hierarchical decisions. First, morphological constraints define which interactions can actually occur; subsequently, display and composition determine fruit preferences.
Assuntos
Frutas , Dispersão de Sementes , Animais , Aves , Frutas/anatomia & histologia , Mamíferos , Fenótipo , Sementes , SíndromeRESUMO
Production systems of Spondias purpurea (Anacardiaceae) in Central West México. Morphological, physical and chemical traits related with fruit quality characteristics of Spondias purpurea L. agroecosystems were studied in Central-West Mexico for wild and cultivated populations. Spondias purpurea regularly thrive in shallow, rocky infertile soils unsuitable for conventional crops. The weight, axial and radial length, pH, total soluble solids (SST), reducing sugars, proteins and mineral content in fruits were recorded. The mean fresh fruit weight was superior in the cultivated varieties (20 g) than in the wild (16 g). Similarly the highest values of pH, SST, reducing sugars and protein content (3.3, 12.15º Brix, 0.38 g/100 g and 1.18 g/100 g, respectively) were observed in the cultivated plantations compared with wild populations (3.0, 8.31º Brix, 0.24 g/100 g and 0.14 g/100 g, respectively). In cultivated plantations, productivity ranged from 0.15 ton ha-1 to 5.0 ton ha-1, and must be considered satisfactory, considering the low inputs of fertilizers and pesticides applied to orchards. The fruits of S. purpurea are similar in nutrimental content to more important commercial fruit species; it produces fresh fruits during the dry months of spring, when few fresh fruits are available in the local markets. In addition, S. purpurea is a source of water and food for domestic animals and wild fauna. These traits emphasize their agronomical and ecological importance for tropical and subtropical environments, where it can also be used in reforestation programs because it can grow in infertile rocky soils, and in agroecosystems inhabited by low income farmers that practice subsistence agriculture. In fact, the cultivation of Spondias has helped convert marginal lands into productive lands. Rev. Biol. Trop. 56 (2): 675-687. Epub 2008 June 30.
Describimos las características de los agroecosistemas y rasgos morfológicos, físicos y químicos relacionados con la calidad de los frutos de la guayaba, Spondias purpurea L., que se producen en poblaciones silvestres y cultivadas en el centro-occidente de México. Spondias purpurea se desarrolla en suelos rocosos, poco profundos e infértiles, poco aptos para la agricultura tradicional. En los frutos se registró el peso, longitud axial y radial, pH, sólidos solubles totales (SST), azúcares reductores, proteínas y contenido de minerales. El peso promedio de frutos en las variedades cultivadas (20 g) resultó superior al de las silvestres (16 g). Las variedades cultivadas registraron en promedio los valores más altos de pH, SST, azúcares reductores y contenido de proteínas (3.3, 12.15º Brix, 0.38 g/100 g y 1.18 g/100 g, respectivamente) que las silvestres (3.0, 8.31º Brix, 0.24 g/100 g y 0.14 g/100 g, respectivamente). La productividad de la especie es aceptable (de 0.15 ton ha-1 a 5.0 ton ha-1) dado que requiere de un mínimo de manejo agronómico. Esta especie tiene un contenido nutrimental comparable al de las especies frutales más importantes; además, produce frutos frescos durante los meses secos de la primavera por lo que S. purpurea es fuente de agua y alimento para la fauna silvestre y doméstica. Estas características resaltan su importancia agronómica y ecológica para los ambientes tropicales y subtropicales en donde puede ser utilizada en programas de reforestación por su capacidad para desarrollarse en suelos rocosos infértiles, y en agroecosistemas en los que se practica agricultura de subsistencia. De hecho, el cultivo de S. purpurea puede ayudar a convertir suelos marginales en productivos.
Assuntos
Agricultura , Anacardiaceae/química , Frutas/química , Anacardiaceae/anatomia & histologia , Anacardiaceae/classificação , MéxicoRESUMO
The potential of araçá-boi for liquor processing was studied through fruit pulp composition and the effect of processing parameters, such as: extraction liquid type, maceration time, pulp/extraction liquid ratio, proportion of syrup/extract and syrup processing method. The araçá-boi presents good characteristics for liquor processing, such as, acidic pH, high titrable acidity, soluble solids and total carotenoids contents. For the araçá-boi liquor processing the optimized parameters were five days for maceration time; 1:2 (g/ml) of pulp/extraction liquid ratio at maceration; the 1:0.5 (ml/ml) of syrup/extract ratio at the formulation; preparation of the syrup using heat; utilization of the corn alcohol. With this conditions, a good product is obtained.
Para avaliar o potencial do araçá-boi para produção de licores, foi estudada a composição química da polpa e o efeíto de alguns parâmetros do processamento, tais como, tipo de líquido extrator, tempo de maceração, proporção polpa/líquido extrator, proporção xarope/extrato c método de preparo do xarope. O araçá-boi apresentou boas características para o processamento de licor, como o pH ácido, altos teores de acidez titulável, sólidos solúveis e carotcnóides totais. Os parâmetros ideais para obtenção de licor de boa qualidade foram: cinco dias de maceração na proporção de 1:2 (p/v) de polpa:álcool de milho, relação de 1:0,5 (v/v) de xarope:cxtrato na formulação, utilizando-se xarope preparado com dissolução do açúcar sob aquecimento.
RESUMO
The potential of araçá-boi for liquor processing was studied through fruit pulp composition and the effect of processing parameters, such as: extraction liquid type, maceration time, pulp/extraction liquid ratio, proportion of syrup/extract and syrup processing method. The araçá-boi presents good characteristics for liquor processing, such as, acidic pH, high titrable acidity, soluble solids and total carotenoids contents. For the araçá-boi liquor processing the optimized parameters were five days for maceration time; 1:2 (g/ml) of pulp/extraction liquid ratio at maceration; the 1:0.5 (ml/ml) of syrup/extract ratio at the formulation; preparation of the syrup using heat; utilization of the corn alcohol. With this conditions, a good product is obtained.
Para avaliar o potencial do araçá-boi para produção de licores, foi estudada a composição química da polpa e o efeíto de alguns parâmetros do processamento, tais como, tipo de líquido extrator, tempo de maceração, proporção polpa/líquido extrator, proporção xarope/extrato c método de preparo do xarope. O araçá-boi apresentou boas características para o processamento de licor, como o pH ácido, altos teores de acidez titulável, sólidos solúveis e carotcnóides totais. Os parâmetros ideais para obtenção de licor de boa qualidade foram: cinco dias de maceração na proporção de 1:2 (p/v) de polpa:álcool de milho, relação de 1:0,5 (v/v) de xarope:cxtrato na formulação, utilizando-se xarope preparado com dissolução do açúcar sob aquecimento.