title: Stereo and scanning electron microscopy of in-shell Brazil nut (Bertholletia excelsa H.B.K.): part two-surface sound nut fungi spoilage susceptibility.
abstract: This work reports the in-shell Brazil nut spoilage susceptible morpho-histological characteristics and fungi infection (shell, edible part, and brown skin) through stereo and scanning electron microscopies (SEM). The following characteristics related to shell (a) morphology-that allow fungi and insects' entrance to inner nut, and (b) histology-that allow humidity absorption, improving environment conditions for living organisms development, were identified. (a.1) locule in testae-the nut navel, which is a cavity formed during nut detaching from pods (located at 1.0 to 2.0/4th of the shell B&C nut faces linkage). It allows the nut brown skin (between shell and edible part) first contact to the external environment, through the (a.2) nut channel-the locule prolongation path, which has the water/nutrients cambium function for their transport and distribution to the inner seed (while still on the tree/pod). Both, locule followed by the channel, are the main natural entrance of living organisms (fungi and insects), including moisture to the inner seed structures. In addition, the (a.3) nut shell surface-which has a crinkled and uneven surface morphology-allows water absorption, thus adding to the deterioration processes too. The main shell histological characteristic, which also allows water absorption (thus improving environment conditions for fungi proliferation), is the (b.1) cell wall porosity-the multilayered wall and porous rich cells that compose the shell faces double tissue layers and the (b.2) soft tissue-the mix of tissues 2 faces corner/linkage. This work also shows in details the SEM nut spoilage susceptible features highly fungi infected with hyphae and reproductive structures distribution.
authors.affiliation: Manfio, and Savi are with Laboratory of Mycotoxicology and Food Contaminants - LABMICO, Food Science and Technology Dept, Center of Agricultural Sciences, Federal Univ. of Santa Catarina - UFSC, Florianopolis, Santa Catarina, Brazil.
authors.forename: Vildes M
authors.initials: VM
authors.lastname: Scussel
authors.forename: Daniel
authors.initials: D
authors.lastname: Manfio
authors.forename: Geovana D
authors.initials: GD
authors.lastname: Savi
authors.forename: Elisa H S
authors.initials: EH
authors.lastname: Moecke
mesh_terms: D031383:Bertholletia / Q000737:chemistry / Q000382:microbiology*; D003257:Consumer Product Safety; D060467:Disease Resistance / Q000502:physiology; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D005658:Fungi / Q000254:growth & development / Q000302:isolation & purification*; D008855:Microscopy, Electron, Scanning / Q000379:methods*; D009754:Nuts / Q000737:chemistry / Q000382:microbiology*
keywords: Brazil nut; edible part; electron scanning; fungi; in-shell; microscopy; spoilage