Histological analysis of pollen-pistil interactions in sour passion fruit plants (Passiflora edulis Sims)

The success of sexual plant reproduction is directly influenced by specific interactions between the pollen and pistil. Light, fluorescence and scanning electron microscopy techniques were used to evaluate the steps of pollination in sour passion fruit plants (Passiflora edulis Sims). In the compatible interaction, pollen tubes grow through stigma projections towards the ovary. The pollen grain surface was found to be spheroidal and to consist of heteroreticulate exine with six colpi. Furthermore, analysis in vivo of pollenpistil interactions indicated that stigmas of flowers 24 hours before anthesis are unable to discriminate compatible (genetically unrelated) and incompatible (genetically related) pollen grains. Taken together, these results provide insight into the cellular mechanisms underlying pollination in passion fruit plants.     

Leaf blade anatomy and ultrastructure of six <i>Simira</i> species (Rubiaceae) from the Atlantic Rain Forest,Brazil

Simira is a predominantly woody Neotropical genus comprising 41 taxa, 16 of which occur in Brazil and eight of them in the southeastern region of Brazil. Leaf blades of Simira eliezeriana Peixoto, S. glaziovii (K. Schum.) Steyerm., S. grazielae Peixoto, S. pikia (K. Schum.) Steyerm., S. rubra (Mart.) Steyerm., S. sampaioana (Standl.) Steyerm. were collected in the southeastern region of Brazil and fixed according to usual methods for light and electron microscopy. The leaf blades show typical characteristics of the Rubiaceae family as dorsiventral mesophyll and paracytic stomata. The presence of two bundle sheaths that extend to the upper epidermal layer, prismatic crystal and crystal-sand, alkaloids in the mesophyll and the organization micromorphological of the outer periclinal wall are considered characteristics representative for the genus. This study also demonstrates some leaf blade characteristics that can be used to Simira species identification (leaf surface, domatia types, epicuticular wax types and patterns of epidermis anticlinal cell walls).     

Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk

The purpose of this study was to assess the chemical and microbial characteristics of 12 batches of artisanal Fiore Sardo, a protected designation of origin (PDO) hard cheese made from raw ewe's milk without addition of starters, during maturation. High standard deviations were observed for moisture percentage, total solids percentage and NaCl percentage content, possibly owing to differences in manufacturing processes and/or milk composition. Total mesophilic bacteria varied between 10 log₁₀ cfu/g in 48-h-old cheese samples and 3 log₁₀ cfu/g in 9-month-old samples. Total coliforms and staphylococci showed the highest counts at 48 h of ripening then decreased significantly, dropping to levels below 2 log₁₀ cfu/g at 3 months of maturation. Lactic acid bacteria and enterococci were the dominant micro-organisms throughout maturation. They were mainly represented by the species Lactococcus lactis ssp. lactis, Enterococcus faecium, Lactobacillus plantarum and Lactobacillus casei group. Low levels of yeasts were detected throughout the maturation period of the cheese. Debaryomyces hansenii and Kluyveromyces lactis var. lactis were the prevalent yeast species isolated.