RESUMO

The use of saline water for irrigation in semi-arid regions has become a reality due to the water scarcity that occurs in most of the year. In this scenario, exogenous application of salicylic acid may be a strategy to mitigate the deleterious effects of salt stress on plants and ensure the production of socioeconomically important crops in the semiarid region of Northeast Brazil, such as bell pepper. Thus, this study examines the osmoprotective effect of salicylic acid on gas exchanges, chloroplast pigments and production components of 'All Big' bell pepper plants irrigated with water with different saline levels. The experiment was carried out in greenhouse conditions in Campina Grande - PB, Brazil. Treatments consisted of four levels of electrical conductivity on the irrigation water (0.8, 1.6, 2.4 and 3.2 dS m-¹) and four concentrations of salicylic acid (0, 1.2, 2.4 and 3.6 mM), which were distributed in a 4 × 4 factorial arrangement in a randomized block design with three replicates. Increases in irrigation water salinity from 0.8 dS m-¹ resulted in changes in gas exchange and total chlorophyll levels of 'All Big' bell pepper plants. The estimated salicylic acid concentration of 1.7 mM reduced the effects of salinity on stomatal conductance, transpiration, CO2 assimilation rate, instantaneous carboxylation efficiency, total chlorophyll and fruit diameters. Irrigation with water of 1.8, 0.8 and 1.6 dS m-¹ salinity associated with the estimated salicylic acid concentration of 1.6 mM increased the biosynthesis of chlorophylls a and b and the number of fruits, respectively, in bell pepper plants.

A utilização de água salina para irrigação, em regiões semiáridas, tem se tornado uma realidade em funçãoda escassez hídrica que ocorre na maior parte do ano. Assim, a aplicação exógena de ácido salicílico pode ser uma estratégia capaz de amenizar os efeitos deletérios do estresse salino sobre as plantas e garantira produção agrícola de culturas socioeconomicamente importantes no semiárido do Nordeste brasileiro, como o pimentão. Deste modo, objetivou-se com esta pesquisa avaliar a capacidade osmoprotetora do ácido salicílico sobre as trocas gasosas, pigmentos cloroplastídicos e componentes de produção de plantas de pimentão 'All Big' irrigadas com águas de diferentes níveis salinos. O experimento foi conduzido em condições de casa de vegetação, em Campina Grande-PB. Os tratamentos foram distribuídos no delineamento de blocos casualizados, em esquema fatorial 4 x 4, correspondendo a quatro níveis de condutividade elétrica da água de irrigação - CEa (0,8, 1,6; 2,4 e 3,2 dS m-¹) e quatro concentrações de ácido salicílico - AS (0; 1,2; 2,4 e 3,6 mM), com três repetições. O aumento da salinidade da água de irrigação a partir de 0,8 dS m-¹ resultou em alterações nas trocas gasosas e nos teores de clorofila total das plantas de pimentão 'All Big'. A concentração estimada em 1,7 mM de ácido salicílico amenizou os efeitos da salinidade sobre a condutância estomática, a transpiração, a taxa de assimilação de CO2, a eficiência instantânea da carboxilação, clorofila total e os diâmetros dos frutos. A irrigação com água de 1,8, 0,8 e 1,6dS m-¹, associada a concentração estimada de 1,6 mM de ácido salicílico incrementou respectivamente, a biossíntese de clorofila a e b, e o número de frutos em plantas de pimentão.

Assuntos

RESUMO

The use of saline water for irrigation in semi-arid regions has become a reality due to the water scarcity that occurs in most of the year. In this scenario, exogenous application of salicylic acid may be a strategy to mitigate the deleterious effects of salt stress on plants and ensure the production of socioeconomically important crops in the semiarid region of Northeast Brazil, such as bell pepper. Thus, this study examines the osmoprotective effect of salicylic acid on gas exchanges, chloroplast pigments and production components of 'All Big' bell pepper plants irrigated with water with different saline levels. The experiment was carried out in greenhouse conditions in Campina Grande - PB, Brazil. Treatments consisted of four levels of electrical conductivity on the irrigation water (0.8, 1.6, 2.4 and 3.2 dS m-¹) and four concentrations of salicylic acid (0, 1.2, 2.4 and 3.6 mM), which were distributed in a 4 × 4 factorial arrangement in a randomized block design with three replicates. Increases in irrigation water salinity from 0.8 dS m-¹ resulted in changes in gas exchange and total chlorophyll levels of 'All Big' bell pepper plants. The estimated salicylic acid concentration of 1.7 mM reduced the effects of salinity on stomatal conductance, transpiration, CO2 assimilation rate, instantaneous carboxylation efficiency, total chlorophyll and fruit diameters. Irrigation with water of 1.8, 0.8 and 1.6 dS m-¹ salinity associated with the estimated salicylic acid concentration of 1.6 mM increased the biosynthesis of chlorophylls a and b and the number of fruits, respectively, in bell pepper plants.(AU)

A utilização de água salina para irrigação, em regiões semiáridas, tem se tornado uma realidade em funçãoda escassez hídrica que ocorre na maior parte do ano. Assim, a aplicação exógena de ácido salicílico pode ser uma estratégia capaz de amenizar os efeitos deletérios do estresse salino sobre as plantas e garantira produção agrícola de culturas socioeconomicamente importantes no semiárido do Nordeste brasileiro, como o pimentão. Deste modo, objetivou-se com esta pesquisa avaliar a capacidade osmoprotetora do ácido salicílico sobre as trocas gasosas, pigmentos cloroplastídicos e componentes de produção de plantas de pimentão 'All Big' irrigadas com águas de diferentes níveis salinos. O experimento foi conduzido em condições de casa de vegetação, em Campina Grande-PB. Os tratamentos foram distribuídos no delineamento de blocos casualizados, em esquema fatorial 4 x 4, correspondendo a quatro níveis de condutividade elétrica da água de irrigação - CEa (0,8, 1,6; 2,4 e 3,2 dS m-¹) e quatro concentrações de ácido salicílico - AS (0; 1,2; 2,4 e 3,6 mM), com três repetições. O aumento da salinidade da água de irrigação a partir de 0,8 dS m-¹ resultou em alterações nas trocas gasosas e nos teores de clorofila total das plantas de pimentão 'All Big'. A concentração estimada em 1,7 mM de ácido salicílico amenizou os efeitos da salinidade sobre a condutância estomática, a transpiração, a taxa de assimilação de CO2, a eficiência instantânea da carboxilação, clorofila total e os diâmetros dos frutos. A irrigação com água de 1,8, 0,8 e 1,6dS m-¹, associada a concentração estimada de 1,6 mM de ácido salicílico incrementou respectivamente, a biossíntese de clorofila a e b, e o número de frutos em plantas de pimentão.(AU)

Assuntos

RESUMO

In the last decade, the U.S. Food and Drug Administration (FDA) has issued several warnings and recalls for food products that exceed FDA standards for lead. Products containing chili peppers and salt were often suspected as sources of lead contamination, and included items such as candy that are routinely investigated. However, products such as hot sauces that contain similar ingredients have not been the focus of evaluations. This study quantified lead concentrations in imported hot sauces, evaluated product compliance to existing United States standards, and calculated potential dietary lead exposure for children using the Integrated Exposure Uptake Biokinetic Model. Finally, recommendations for reducing the risk of lead exposure from hot sauces are provided. Twenty-five (25) bottles of imported hot sauces manufactured in Mexico and South America were purchased in Clark County, Nevada. All hot sauces were analyzed for lead concentrations, pH, and leaded packaging. Hot sauces were analyzed by inductively coupled plasma mass spectrometry and packaging was analyzed using x-ray fluorescence technology. Four brands of hot sauces (16%) exceeded 0.1 ppm lead, the current FDA action level for lead in candy. Hot sauces with lead concentrations >0.1 ppm lead contained salt and were manufactured in Mexico. Subsequent analysis of additional lots of hot sauces exceeding 0.1 ppm lead revealed inconsistent lead concentrations between and within manufacturer lots. The lead concentrations of the plastic hot sauce lids ranged from below the limit of detection to 2,028 ppm lead. There was no association between lead concentrations in hot sauces and pepper type. These results indicate the need for more rigorous screening protocols for products imported from Mexico, the establishment of an applicable standard for hot sauce, and resources to allow for the enforcement of existing food safety policies. The data reported herein represent the first known investigation of lead concentrations in hot sauces.

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RESUMO

The chili pepper is a very important crop in Mexico. Diarrheagenic E. coli pathotypes (DEPs) are important foodborne pathogens in different countries including Mexico. No data exists on DEPs presence on fresh jalapeño and serrano pepper and little data have been published on the microbiological quality of these peppers. The frequencies of coliform bacteria (CB), thermotolerant coliforms (TC), E. coli and DEPs were determined for jalapeño and serrano peppers. Of 100 serrano samples, CB, TC, E. coli and DEPs were identified in 100, 90, 58 and 36%, respectively. Of 100 jalapeño samples, CB, TC, E. coli and DEPs were identified in 100, 88, 38 and 14%, respectively. Identified DEPs included enterotoxigenic E. coli (ETEC) and Shiga toxin-producing E. coli (STEC). STEC were isolated from 36% of serrano samples and 14% of jalapeño samples. ETEC were isolated from 12% of serrano samples and 2% of jalapeño samples. Both STEC and ETEC were identified in 14 serrano samples and 2 jalapeño samples. No E. coli O157:H7 were detected in any STEC-positive samples. Jalapeño and serrano peppers could be an important factor contributing to the endemicity of DEPs-caused gastroenteritis in Mexico.

Assuntos