Soil salinization affects 1-10 billion ha worldwide, threatening the agricultural production needed to feed the ever increasing world population. Phytoremediation may be a cost-effective option for the remediation of these soils. This review analyzes the viability of using phytoremediation for salt-affected soils and explores the remedial mechanisms involved. In addition, it specifically addresses the debate over plant indirect (via soil cation exchange enhancement) or direct (via uptake) role in salt remediation. Analysis of experimental data for electrical conductivity (ECe) + sodium adsorption ratio (SAR) reduction and plant salt uptake showed a similar removal efficiency between salt phytoremediation and other treatment options, with the added potential for phytoextraction under non-leaching conditions. A focus is also given on recent studies that indicate potential pathways for increased salt phytoextraction, co-treatment with other contaminants, and phytoremediation applicability for salt flow control. Finally, this work also details the predicted effects of climate change on soil salinization and on treatment options. The synergetic effects of extreme climate events and salinization are a challenging obstacle for future phytoremediation applications, which will require additional and multi-disciplinary research efforts.

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IntroduçãoSegundo a Legislação Brasileira, Instrução Normativa nº 13 de 29/06/2005, a denominação aguardente de cana se refere à bebida com graduação alcoólica de 38 a 54% em volume, a 20 °C, obtida pela destilação simples do mosto fermentado do caldo de cana-de-açúcar (Saccharum officinarum), podendo ser adicionada de até 6 g.L -1 de açúcares expressos em sacarose. Cachaça se refere à denominação típica e exclusiva da aguardente de cana-de-açúcar produzida no Brasil, com graduação alcoólica de 38 a 48% em volume, a 20 °C. Pela mesma Instrução Normativa, a aguardente de cana envelhecida se refere à bebida que contiver 50% de aguardente de cana envelhecida em recipiente de madeira apropriado, com capacidade máxima de 700 L, por um período não inferior a um ano, enquanto que a aguardente de cana premium é a bebida que contém 100% de aguardente de cana envelhecida em recipiente de madeira apropriado, com capacidade máxima de 700 L, por um período não inferior a um ano, e por sua vez, a aguardente de cana extra premium se refere à bebida que contém 100% de aguardente de cana envelhecida em recipiente de madeira apropriado, com capacidade máxima de 700 L, por um período não inferior a três anos (BRASIL, 2005).A composição química e os requisitos de qualidade para a aguardente de cana e cachaça no Brasil são também fixados pela Instrução Normativa nº 13, cujos coeficientes de congêneres, ou seja, a somatória dos componentes voláteis "não álcool" não poderá ser inferior a 200 mg.100 mL -1 e não superior a 650 mg.100 mL -1 de álcool anidro, observando os seguintes AbstractBrazilian sugar cane spirit or "cachaça" is very appreciated for its typical aroma and flavour, which can even be improved by ageing the sugar cane spirit in wood barrels. During the ageing period, many transformations may occur and some new compounds can be incorporated or formed while others disappear. The aim of this work was to evaluate the effect of the wood on the quality and chemical composition of sugar cane spirits when aged in oak barrels. Twelve samples of sugar cane spirit were stored in oak barrels and in glass containers, under the same conditions. The samples for analyses were obtained every three months during a three year period. Alcohol content and acetaldehyde, ethyl acetate, polyphenol, methyl alcohol, n-butylic, n-propylic, isobutylic, isoamylic, acidity and copper contents were determined. The results showed significant differences between the sugar cane spirits stored in oak barrels and in glass containers. The concentration of all the components analyzed showed significant differences, except for n-butylic. On the other hand, the components stored in glass containers remained in the same concentration, except for ethyl acetate. The material of the containers and the storage period interfere with the chemical characteristics and the quality of sugar cane spirit.

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