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Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
12/02/2021 |
Data da última atualização: |
12/02/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SANTOS, R. T. dos S. e; SANTOS, C. A. F.; OLIVEIRA, V. R. de; AIDAR, S. de T.; RYBKA, A. C. P.; CASTRO, C. D. P. da C.; BIASOTO, A. C. T. |
Afiliação: |
Renata Torres dos Santos e Santos; CARLOS ANTONIO FERNANDES SANTOS, CPATSA; VISELDO RIBEIRO DE OLIVEIRA, CPATSA; SAULO DE TARSO AIDAR, CPATSA; ANA CECILIA POLONI RYBKA, CPATSA; CLIVIA DANUBIA PINHO DA C CASTRO, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA. |
Título: |
The potential of umbuzeiro genotypes for the development of preserves. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Ciência Rural, v. 51, n. 2, e20191008, 2021. |
DOI: |
https://doi.org/10.1590/0103-8478cr20191008 |
Idioma: |
Inglês |
Conteúdo: |
One of the relevant economic importances of the ?umbuzeiro? (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are limitations in the production and standardization of this product, such as color, taste and texture, which are problems in the quality, identity, making it harder to achieve new markets. This study was carried out aiming to evaluate the potential of ?umbu? genotypes (Access 37, Access 44, BRS 48, BRS 52, BRS 55 and BRS 68) registered by Embrapa in the development of preserves. It was evaluated the product pH, total acidity, water activity, soluble solids, moisture, firmness, color (L*, a*,b*), reducing and non-reducing sugars, vitamin C, syneresis and consumer acceptance regarding the overall impression. The CATA method was applied to describe the sensorial profile of the samples. According to the results, it was observed a significant difference (p?0.05) in the physico-chemical composition of the samples, being samples produced from the access 37 and BRS 68 more appropriated for processing of preserves (in bars), with greater firmness and less syneresis. Consumers indicated products from the genotypes 37, 44, BRS 52 and BRS 55 as the ones with highest acceptance regarding the overall impression; the consumers associated the samples in different characterizations, associating the access 37 and BRS 68 with the characteristics of firm and delicious; the commercial sample was characterized as acid, adstringent and terrible. MenosOne of the relevant economic importances of the ?umbuzeiro? (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are limitations in the production and standardization of this product, such as color, taste and texture, which are problems in the quality, identity, making it harder to achieve new markets. This study was carried out aiming to evaluate the potential of ?umbu? genotypes (Access 37, Access 44, BRS 48, BRS 52, BRS 55 and BRS 68) registered by Embrapa in the development of preserves. It was evaluated the product pH, total acidity, water activity, soluble solids, moisture, firmness, color (L*, a*,b*), reducing and non-reducing sugars, vitamin C, syneresis and consumer acceptance regarding the overall impression. The CATA method was applied to describe the sensorial profile of the samples. According to the results, it was observed a significant difference (p?0.05) in the physico-chemical composition of the samples, being samples produced from the access 37 and BRS 68 more appropriated for processing of preserves (in bars), with greater firmness and less syneresis. Consumers indicated products from the genotypes 37, 44, BRS 52 and BRS 55 as the ones with highest acceptance regarding the overall impression; the consumers associated the samples in different characterizations, associating the access 37 and BRS 68 with the characteristics of firm and delicious; the commercial sample was chara... Mostrar Tudo |
Palavras-Chave: |
Bioma Caatinga; CATA-Check-all-that-apply; Doce em massa. |
Thesagro: |
Caatinga; Genótipo; Spondias Tuberosa; Umbu. |
Thesaurus Nal: |
Spondias. |
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/221196/1/The-potential-of-umbuzeiro-2021.pdf
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Marc: |
LEADER 02417naa a2200301 a 4500 001 2130030 005 2021-02-12 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1590/0103-8478cr20191008$2DOI 100 1 $aSANTOS, R. T. dos S. e 245 $aThe potential of umbuzeiro genotypes for the development of preserves.$h[electronic resource] 260 $c2021 520 $aOne of the relevant economic importances of the ?umbuzeiro? (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are limitations in the production and standardization of this product, such as color, taste and texture, which are problems in the quality, identity, making it harder to achieve new markets. This study was carried out aiming to evaluate the potential of ?umbu? genotypes (Access 37, Access 44, BRS 48, BRS 52, BRS 55 and BRS 68) registered by Embrapa in the development of preserves. It was evaluated the product pH, total acidity, water activity, soluble solids, moisture, firmness, color (L*, a*,b*), reducing and non-reducing sugars, vitamin C, syneresis and consumer acceptance regarding the overall impression. The CATA method was applied to describe the sensorial profile of the samples. According to the results, it was observed a significant difference (p?0.05) in the physico-chemical composition of the samples, being samples produced from the access 37 and BRS 68 more appropriated for processing of preserves (in bars), with greater firmness and less syneresis. Consumers indicated products from the genotypes 37, 44, BRS 52 and BRS 55 as the ones with highest acceptance regarding the overall impression; the consumers associated the samples in different characterizations, associating the access 37 and BRS 68 with the characteristics of firm and delicious; the commercial sample was characterized as acid, adstringent and terrible. 650 $aSpondias 650 $aCaatinga 650 $aGenótipo 650 $aSpondias Tuberosa 650 $aUmbu 653 $aBioma Caatinga 653 $aCATA-Check-all-that-apply 653 $aDoce em massa 700 1 $aSANTOS, C. A. F. 700 1 $aOLIVEIRA, V. R. de 700 1 $aAIDAR, S. de T. 700 1 $aRYBKA, A. C. P. 700 1 $aCASTRO, C. D. P. da C. 700 1 $aBIASOTO, A. C. T. 773 $tCiência Rural$gv. 51, n. 2, e20191008, 2021.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
15/09/2010 |
Data da última atualização: |
19/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 3 |
Autoria: |
ALVES JUNIOR, J.; SILVEIRA, P. M. da; STONE, L. F.; CUNHA, P. C. R. da. |
Afiliação: |
JOSÉ ALVES JUNIOR, UFG; PEDRO MARQUES DA SILVEIRA, CNPAF; LUIS FERNANDO STONE, CNPAF; PAULO CÉSAR RIBEIRO DA CUNHA, UFG. |
Título: |
Retenção de água pelo dossel do feijoeiro irrigado por aspersão. |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
Irriga, v. 15, n. 1, p. 90-97, jan./mar. 2010. |
Idioma: |
Português |
Conteúdo: |
Este trabalho objetivou estimar o volume de água por hectare retido no dossel da cultura do feijoeiro sob uma lâmina de irrigação aplicada via pivô central. |
Thesagro: |
Área foliar; Feijão; Irrigação; Phaseolus vulgaris; Pivô central. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/19153/1/ArtigoIrriga.pdf
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Marc: |
LEADER 00770naa a2200217 a 4500 001 1862284 005 2024-01-19 008 2010 bl uuuu u00u1 u #d 100 1 $aALVES JUNIOR, J. 245 $aRetenção de água pelo dossel do feijoeiro irrigado por aspersão.$h[electronic resource] 260 $c2010 520 $aEste trabalho objetivou estimar o volume de água por hectare retido no dossel da cultura do feijoeiro sob uma lâmina de irrigação aplicada via pivô central. 650 $aÁrea foliar 650 $aFeijão 650 $aIrrigação 650 $aPhaseolus vulgaris 650 $aPivô central 700 1 $aSILVEIRA, P. M. da 700 1 $aSTONE, L. F. 700 1 $aCUNHA, P. C. R. da 773 $tIrriga$gv. 15, n. 1, p. 90-97, jan./mar. 2010.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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