No Rio Grande do Sul, destaca-se a relevância socioambiental de diferentes espécies de butiá (butiá yatai). Este trabalho teve como objetivo avaliar como o processo de despolpa de butiá interfere, ao longo de três meses de armazenamento, na composição do alimento, particularmente no valor calórico, no teor de fibras e na estabilidade do ácido ascórbico. Os frutos de butiá foram coletados e analisados entre os meses de março e junho de 2017, analisando-se parâmetros físico-químicos e centesimais da fruta e da polpa de butiá. Do ponto de vista físico-químico, a polpa, quando comparada à fruta, apresenta maior teor de umidade, de açúcares dissolvidos e teor de ácido cítrico. A polpa apresentou aumento de 24,5% na quantidade energética total, porém, quando se trata das fibras alimentares totais, houve redução de 47,9%. O teor de ácido ascórbico diminuiu 44,6% durante o período estudado. Tanto a fruta como a polpa apresentaram alto teor de fibras alimentares. Portanto, foi possível identificar que o processo de beneficiamento do butiá acarreta em mudanças nas características da fruta para a polpa, mas ambos os alimentos podem ser considerados nutritivos para compor a base da alimentação regional. Palavras-chave:Processamento. Fruta Nativa. Guia Alimentar. Nutritional evaluation of Butia (Butia yatai) processedIn the state of Rio Grande do Sul, Brazil, it is important to highlight the socioenvironmental relevance of different butia species. The objective of this work was to evaluate how butia (Butia yatai) pulping process interferes, within three months of storage, in the food composition -particularly caloric value, fiber content and the stability of ascorbic acid. Butia fruits were collected and analyzed between March and June 2017, analyzing physico-chemical properties and centesimal composition of butia fruit and pulp. Regarding the physico-chemical characteristics, the pulp, when compared to the fruit, presents a higher content of moisture, dissolved sugars and citric acid. Also, the pulp showed a 24.5 % increase in the total energy content. However, when it comes to the total dietary fiber, there was a 47.9 % reduction. The ascorbic acid content decreased 44.6 % during the studied period. Both fruit and pulp presented a high fiber content. Therefore, it was possible to identify that the fruit processing involves changes on the pulp characteristics, but both, the in nature fruit and processed, can be considered nutritious and of good assistance in the regional diet.

Fusarium oxysporum f. sp. melonis is an important vascular wilt pathogen of melon. Races 1, 2 and 1–2 of this fungus have been identified in Portugal by pathogenicity tests with appropriate hosts. The aim of this research was to examine the relationships between different races of F. o. melonis of Portuguese and French origin through analysis of random amplified polymorphic DNAs (RAPDs). DNA fingerprint profiles were developed for all the accessions. Each isolate showed 5–10 DNA bands with each of the 16 primers employed. A total of 126 bands was obtained. The size of amplified DNA fragments generated with these primers ranged from 0.5 to 3.2 kb. A phenogram based on the Jaccard coefficient of similarity was computed by the unweighed pair group method using arithmetic averages (UPGMA). It was found that Portuguese race 2 is very similar to French race 1, while French race 2 is the most dissimilar being clearly separated from all other races. The genetic diversity of these isolates is also being studied for vegetative compatibility by using the nit mutant system.