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Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
19/12/2005 |
Data da última atualização: |
20/12/2007 |
Autoria: |
FAQUIN, V.; ANDRADE, A. T. |
Título: |
Nutrição mineral e diagnose do estado nutricional das hortaliças. |
Ano de publicação: |
2004 |
Fonte/Imprenta: |
Lavras: UFLA: FAEPE, 2004. |
Páginas: |
88 p. |
Idioma: |
Português |
Palavras-Chave: |
Absorção iônica; Diagnose nutricional; Macronutriente; Micronutriente; Nutricional; Redistribuição. |
Thesagro: |
Hortaliça; Qualidade; Transporte. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00605nam a2200229 a 4500 001 1778794 005 2007-12-20 008 2004 bl uuuu 00u1 u #d 100 1 $aFAQUIN, V. 245 $aNutrição mineral e diagnose do estado nutricional das hortaliças. 260 $aLavras: UFLA: FAEPE$c2004 300 $a88 p. 650 $aHortaliça 650 $aQualidade 650 $aTransporte 653 $aAbsorção iônica 653 $aDiagnose nutricional 653 $aMacronutriente 653 $aMicronutriente 653 $aNutricional 653 $aRedistribuição 700 1 $aANDRADE, A. T.
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Embrapa Hortaliças (CNPH) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria Tropical. |
Data corrente: |
10/01/2024 |
Data da última atualização: |
11/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
MAGALHAES, H. C. R.; GARRUTI, D. dos S.; GANDRA, E. A.; PURGATTO, E. |
Afiliação: |
HILTON CESAR RODRIGUES MAGALHAES, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; ELIEZER ÁVILA GANDRA, UNIVERSIDADE FEDERAL DE PELOTAS; EDUARDO PURGATTO, UNIVERSIDADE DE SÃO PAULO. |
Título: |
Effect of postharvest treatments on the biosynthesis of fruit volatile compounds: a literature review. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Current Nutrition & Food Science, v. 19, n. 3, p. 246–261, 2023. |
DOI: |
10.2174/1573401318666220527123341 |
Idioma: |
Inglês |
Conteúdo: |
Fruits have different aromatic profiles according to their stage of ripeness; therefore, the volatile compounds profile is an important quality attribute, which also determines flavor and aroma characteristics, making this profile a perfect option to guide the optimization of postharvest treatment of fruits. In this context, the objective was to discuss the effects of postharvest treatments, associating them with the biosynthesis of volatile compounds in fruits. There are three major groups of fruit flavor precursors: carbohydrates, amino acids, and fatty acids. The biosynthesis of volatile compounds is directly related to metabolic changes that occur according to the fruit ripening stage. This process occurs under the regulation of hormones, which have ethylene as one of the main agents. Several hormones are also part of this complex mechanism and interact by regulating ethylene levels positively or negatively to form a fine adjustment. Therefore, hormonal treatments have an impact on the biosynthesis of volatile compounds in different ways. Other postharvest treatments, such as cold storage, controlled atmosphere, and UV radiation, can also impact the biosynthesis of volatile compounds, but are generally used synergistically, which circumvents the negative effects on the aromatic profile of the fruits. |
Thesagro: |
Ácido Graxo Volátil; Aminoácido; Carboidrato; Etileno; Fruta; Hormônio; Maturação; Pós-Colheita. |
Thesaurus NAL: |
Amino acids; Carbohydrates; Ethylene; Fatty acids; Fruits; Hormones; Postharvest treatment; Ripening; Volatile compounds; Volatile fatty acids. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02413naa a2200385 a 4500 001 2160636 005 2024-01-11 008 2023 bl uuuu u00u1 u #d 024 7 $a10.2174/1573401318666220527123341$2DOI 100 1 $aMAGALHAES, H. C. R. 245 $aEffect of postharvest treatments on the biosynthesis of fruit volatile compounds$ba literature review.$h[electronic resource] 260 $c2023 520 $aFruits have different aromatic profiles according to their stage of ripeness; therefore, the volatile compounds profile is an important quality attribute, which also determines flavor and aroma characteristics, making this profile a perfect option to guide the optimization of postharvest treatment of fruits. In this context, the objective was to discuss the effects of postharvest treatments, associating them with the biosynthesis of volatile compounds in fruits. There are three major groups of fruit flavor precursors: carbohydrates, amino acids, and fatty acids. The biosynthesis of volatile compounds is directly related to metabolic changes that occur according to the fruit ripening stage. This process occurs under the regulation of hormones, which have ethylene as one of the main agents. Several hormones are also part of this complex mechanism and interact by regulating ethylene levels positively or negatively to form a fine adjustment. Therefore, hormonal treatments have an impact on the biosynthesis of volatile compounds in different ways. Other postharvest treatments, such as cold storage, controlled atmosphere, and UV radiation, can also impact the biosynthesis of volatile compounds, but are generally used synergistically, which circumvents the negative effects on the aromatic profile of the fruits. 650 $aAmino acids 650 $aCarbohydrates 650 $aEthylene 650 $aFatty acids 650 $aFruits 650 $aHormones 650 $aPostharvest treatment 650 $aRipening 650 $aVolatile compounds 650 $aVolatile fatty acids 650 $aÁcido Graxo Volátil 650 $aAminoácido 650 $aCarboidrato 650 $aEtileno 650 $aFruta 650 $aHormônio 650 $aMaturação 650 $aPós-Colheita 700 1 $aGARRUTI, D. dos S. 700 1 $aGANDRA, E. A. 700 1 $aPURGATTO, E. 773 $tCurrent Nutrition & Food Science$gv. 19, n. 3, p. 246–261, 2023.
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