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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo; Embrapa Unidades Centrais. |
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Data corrente: |
06/07/2016 |
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Data da última atualização: |
26/09/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUZA, T. C. de; MAGALHAES, P. C.; CASTRO, E. M. de; DUARTE, V. P.; LAVINSKY, A. O. |
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Afiliação: |
THIAGO CORRÊA DE SOUZA, Universidade Federal de Alfenas; PAULO CESAR MAGALHAES, CNPMS; EVARISTO MAURO DE CASTRO, UFLA; VINÍCIUS POLITI DUARTE, Universidade Federal de Alfenas; ALYNE OLIVEIRA LAVINSKY, Bolsista. |
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Título: |
Corn root morphoanatomy at different development stages and yield under water stress. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 51, n. 4, p. 330-339, abr. 2016. |
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DOI: |
10.1590/S0100-204X2016000400005 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to characterize the morphoanatomy of roots and the yield traits of two corn hybrids contrasting for drought tolerance (DKB 390, tolerant; and BRS 1030, sensitive), at different stages of development. Water deficit was imposed for ten days, in a greenhouse, at three growth stages: V5, VT, and R3. These treatments were combined to generate cumulative stress during the plant cycle, as: V5VT, V5R3, VTR3, and V5VTR3. The following were analyzed: root anatomy; proportion of aerenchyma in the cortex; metaxylem number and diameter; phloem thickness; as well as morphological characteristics, such as root length, volume, and surface area, specific root length, length of fine roots, grain yield, and ear length and diameter. Development stage affected the responses to stress: DKB 390 showed the best performance for root morphoanatomy and yield traits, under drought stress, at the reproductive stages, mainly R3, and in the treatments with cumulative stress, especially V5VTR3; whereas BRS 1030 presented higher means for the studied parameters, mainly at the V5 and VT stages, but did not show a higher grain yield under water stress. The greater tolerance of the DKB 390 hybrid to water deficit is probably linked with a memory of pre?exposure to water stress at different growth stages. |
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Palavras-Chave: |
Aerênquima; Comprimento específico radicular; Endoderme; Specific root length; WinRhizo. |
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Thesagro: |
Seca; Zea Mays. |
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Thesaurus Nal: |
Aerenchyma; Endodermis. |
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Categoria do assunto: |
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F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/160651/1/Corn-root.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/145100/1/Corn-root-morphoanatomy.pdf
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Marc: |
LEADER 02163naa a2200289 a 4500
001 2057635
005 2017-09-26
008 2016 bl uuuu u00u1 u #d
024 7 $a10.1590/S0100-204X2016000400005$2DOI
100 1 $aSOUZA, T. C. de
245 $aCorn root morphoanatomy at different development stages and yield under water stress.
260 $c2016
520 $aThe objective of this work was to characterize the morphoanatomy of roots and the yield traits of two corn hybrids contrasting for drought tolerance (DKB 390, tolerant; and BRS 1030, sensitive), at different stages of development. Water deficit was imposed for ten days, in a greenhouse, at three growth stages: V5, VT, and R3. These treatments were combined to generate cumulative stress during the plant cycle, as: V5VT, V5R3, VTR3, and V5VTR3. The following were analyzed: root anatomy; proportion of aerenchyma in the cortex; metaxylem number and diameter; phloem thickness; as well as morphological characteristics, such as root length, volume, and surface area, specific root length, length of fine roots, grain yield, and ear length and diameter. Development stage affected the responses to stress: DKB 390 showed the best performance for root morphoanatomy and yield traits, under drought stress, at the reproductive stages, mainly R3, and in the treatments with cumulative stress, especially V5VTR3; whereas BRS 1030 presented higher means for the studied parameters, mainly at the V5 and VT stages, but did not show a higher grain yield under water stress. The greater tolerance of the DKB 390 hybrid to water deficit is probably linked with a memory of pre?exposure to water stress at different growth stages.
650 $aAerenchyma
650 $aEndodermis
650 $aSeca
650 $aZea Mays
653 $aAerênquima
653 $aComprimento específico radicular
653 $aEndoderme
653 $aSpecific root length
653 $aWinRhizo
700 1 $aMAGALHAES, P. C.
700 1 $aCASTRO, E. M. de
700 1 $aDUARTE, V. P.
700 1 $aLAVINSKY, A. O.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 51, n. 4, p. 330-339, abr. 2016.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
15/03/2024 |
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Data da última atualização: |
15/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. |
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Afiliação: |
ISLAINE SANTOS SILVA, UNIVERSIDADE FEDERAL DA BAHIA; LUIZ CLÁUDIO CORREA, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ANA PAULA ANDRÉ BARROS, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ALINE TELLES BIASOTO MARQUES, CNPMA. |
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Título: |
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine. MenosThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the con... Mostrar Tudo |
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Palavras-Chave: |
Thermomaceration; Tropical wine. |
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Thesagro: |
Maceração; Vinho. |
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Thesaurus NAL: |
Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162895/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168527.pdf
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Marc: |
LEADER 03041nam a2200217 a 4500
001 2162895
005 2024-03-15
008 2023 bl uuuu u00u1 u #d
100 1 $aSILVA, I. S.
245 $aEffect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN.$c2023
300 $a1 p.
520 $aThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine.
650 $aBioactive compounds
650 $aMaceração
650 $aVinho
653 $aThermomaceration
653 $aTropical wine
700 1 $aCORREA, L. C.
700 1 $aBARROS, A. P. A.
700 1 $aBIASOTO, A. C. T.
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