ABSTRACT. The strawberry (Fragaria x ananassa Dutch.), is the only vegetable belonging to the rosacea family. All strawberry species have now emerged from wild species and belong to the genus Fragaria, being that this genus presents more than 45 described species, and only 11 are considered natural species. Due to the octoploid nature of strawberry and its variability after hybridization, selecting one or more characters may result in unfavorable genotypes and even the exclusion of promising ones, because negative genetic correlations have been observed among them that cause inefficient selection. Therefore, the objective of this study was to verify the efficiency of selection indices in selecting experimental strawberry hybrids for in natura consumption and processing. Seven commercial cultivars and 103 hybrids were used, which were obtained from populations derived from their crossings. The experiment was conducted in augmented blocks, in which four agronomical traits (total mass, amount of commercial fruit, amount of noncommercial fruit, and average fruit mass) and seven physicalchemical traits (soluble solids, soluble solids:titratable acidity ratio, total sugars, total pectin, vigor, and internal and external coloration) were evaluated. For hybrid selection, the following indices were used: Mulamba and Mock (1978), Smith (1936), Hazel (1943, and genotype-ideotype, which selected 20% of the genotypes evaluated. The three indices selected about 9% of the hybrids. The selection of two experimental hybrids (89 and 495) and the use of selection indices resulted in larger estimates of selection gains. The Mulamba and Mock (1978), Smith (1936), andHazel (1943) indices had the highest percentage of gains on selection, and are therefore recommended for the selection of strawberry clones.

The most efficient breeding strategies in crop improvement is the selection based on heritability and combing ability estimates for the traits of economic importance or commercial value. Therefore, the present study was to obtain estimates of heritability and to estimate the phenotypic and genotypic correlations among the characteristics of interest. The commercial cultivars ‘Aromas’, ‘Camarosa’, ‘Dover’, ‘Festival Flórida’, ‘Oso Grande’, ‘Sweet Charlie’ and ‘Milsei-Tudla’, and 103 F1 hybrids from the crossbreeding experiments were evaluated for four traits of commercial fruit yield and 13 traits of fruit physical and chemical quality. The estimated genetic parameters were general combining ability, specific combining ability, genotypic correlation among traits, estimates of heritability, genetic and phenotypic variance. The ‘Camarosa’ and ‘Aromas’ cultivars were the most promising cultivars for use as parents in the commercial fruit production, while ‘Dover’ and ‘Sweet Charlie’ cultivars were selected for taste of fruit in strawberry breeding, as they showed higher concentrations of favorable alleles in the F1 hybrid population. It was also verified some strong genetic correlations for some pairs of characteristics in the present study that may allow indirect selection. The estimation of these parameters is an important basis for decision making on the genetic engineering of strawberry.

Recebido em 30/7/09; aceito em 18/2/10; publicado na web em 10/6/10 STORAGE INFLUENCE OF DRIED LEAVES ON PATCHOULY (Pogostemon cablin Benth.) ESSENTIAL OIL. The aim of this work was to evaluate the influence of five storage times of dry leaves of two patchouli genotypes on its essential oil content and chemical composition. Harvest was realized four months after planting. Storage influenced essential oil content of genotype POG-002. Patchoulol was the majority compound. Storage of dry leaves increased significatively the content of the compounds α-bulnesene and germacrene A of genotype POG-021 and longicanfenilone, pogostol and patchoulol of POG-002. However, storage reduced significatively the content of the compounds cicloseichelene, β-cariofilene, α-guaiene, acifilene and α-bulnesene of the essential oil of genotype POG-002.Keywords: Pogostemon cablin; Lamiaceae; patchouli genotypes. INTRODUÇÃOO patchouli, Pogostemon cablin Benth. (Lamiaceae), produz um óleo essencial extraído por destilação a vapor de suas folhas secas, 1 que possui diversas propriedades, dentre elas aromaterápicas, 2 atividade antibacteriana contra Escherichia coli, Staphylococcus aureus, Streptococus pyogenes, Bacterium coli, B. typhosum e Mycobacterium tuberculosis, 3 antioxidante, 4 inseticida, 5 e repelente contra insetos. 2,6 O óleo essencial de patchouli é largamente empregado em perfumaria e cosmética, como base e característica duradoura às fragrân-cias, e como matéria-prima muito importante na fabricação de sabonetes, cosméticos, incensos, produtos de higiene oral e pós-barba. 1,7,8 O óleo essencial de patchouli está entre os 18 óleos essenciais com maior importância comercial no mundo, e no Brasil a indústria Raros produz, beneficia e exporta 12 t/ano deste óleo essencial. 9 A composição química, qualitativa e quantitativa, do óleo de patchouli varia bastante, sendo encontrada em diversos estudos uma grande variedade de compostos, com registros de 65 mono-e sesquiterpenos, sendo os sesquiterpenos a classe predominante na espécie. 1,4,6,10-13 Nestes trabalhos os compostos com maior frequência de ocorrência foram os seguintes: β-elemeno, variando de 0,24-1,3%, β-patchouleno (0,94-12,12%), β-cariofileno (1,88-5,14%), α-patchouleno (2,3-20,9%), α-guaieno (3,17-22,20%), seicheleno (4,73-8,94%), α-bulneseno (9,86-20,30%) e patchoulol (17,50-54,31%).O principal composto do óleo de patchouli é o patchoulol, que é importante para a duração do seu odor, embora no mais alto estado de pureza química seja praticamente inodoro. 11 O patchoulol e α-patchouleno são os constituintes do óleo essencial de patchouli que regulam seu aroma. 1 O óleo essencial possui um forte odor balsâmico amadeirado, com nuances herbáceas e floral.Na Indonésia um óleo essencial de patchouli com 35% de patchoulol é frequentemente misturado com um óleo mais barato, com menor teor de patchoulol, importado da China, para reduzir o preço. 8 Vários fatores podem causar variações na composição de óleos essenciais, tais como, efeitos ambientais (umidade, temperatura e luminos...

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Programas de melhoramento do morangueiro tem buscado aprimorar atributos de qualidade, aumentar a produtividade bem como reduzir custos de produção. O desenvolvimento e a caracterização de novos materiais são fundamentais para alavancar a cultura no país, assim como atender a demanda dos consumidores quanto aos aspectos de aparência e propriedades químicas do fruto. Objetivou-se com o presente trabalho analisar as propriedades físico-químicas de híbridos experimentais de morangueiro, visando à caracterização e seleção de genótipos mais promissores para o mercado in natura e para o processamento, a partir de genótipos do programa de melhoramento genético da Universidade Federal de Lavras. As características avaliadas foram: teor de sólidos solúveis (SS), acidez titulável (AT), firmeza de polpa, açúcares totais, pectina solúvel, pectina total, pH, SS/AT, tamanho, formato e coloração externa e interna do fruto. As análises foram realizadas em 103 híbridos experimentais e sete cultivares comerciais. Conforme a caracterização, os híbridos MOGSC12-501, MCA12-86, MDA12-37 e MFA12-448 destacaram-se principalmente para as variáveis: firmeza de polpa (2,18 a 2,79N) e para SS/AT com valores entre 10,93 a 11,85%, apresentando elevado potencial para comercialização quando comparados as cultivares comerciais normalmente plantadas no Brasil.Palavras-chave: Fragaria x ananassa Duch. Melhoramento do morangueiro. Pós-colheita.Physico-chemical properties of experimental hybrid fruit strawberry. The strawberry breeding programs are seeking for quality attribute improvement, increase yield as well as reduce the production costs. The characterization of the newly released materials is very important in order to understand and explore the external aspects and chemical parameters of the fruit. The objective of this work was to measure the physicochemical properties of experimental strawberry hybrids, aiming at the characterization and selection of the most promising genotypes for the in natura market and for the processing, from genotypes the breeding program of the Universidade Federal de Lavras, according to the evaluate characteristic: soluble solids (SS), titratable acidity (TA), firmness, total sugars, soluble pectin, total pectin, pH, ratio SS/TA, size, shape and external and internal colour of the fruit. The experiment design was a completely randomized with 103 hybrid and seven commercial cultivar. According to the characterization, hybrids MOGSC12-501, MCA12-86, MDA12-37 and MFA12-448 stood out mainly for the variables: pulp firmness (2.18 to 2.79 N) and for SS/AT ranging from 10.93 to 11.85%, presented high potential for commercialization when compared to commercial cultivars usually planted in Brazil.