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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital; Embrapa Roraima. |
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Data corrente: |
31/03/2017 |
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Data da última atualização: |
12/03/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
NUNES, C. F.; SETOTAW, T. A.; PASQUAL, M.; CHAGAS, E. A.; SANTOS, E. G.; SANTOS, D. N.; LIMA, C. G. B.; CANÇADO, G. M. de A. |
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Afiliação: |
UFMG; Ufla; Ufla; EDVAN ALVES CHAGAS, CPAF-Roraima; Epamig; Ufla; CPAF-Roraima; GERALDO MAGELA DE ALMEIDA CANÇADO, CNPTIA. |
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Título: |
Myrciaria dubia, an Amazonian fruit: population structure and its implications for germplasm conservation and genetic improvement. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Genetics and Molecular Research, v. 15, n. 1, p. 1-12, 2017. |
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Idioma: |
Inglês |
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Notas: |
Na publicação: G. M. A. Cançado. |
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Conteúdo: |
Myrciaria dubia (camu-camu) is an Amazon tree that produces a tart fruit with high vitamin C content. It is probably the fruit with the highest vitamin C content among all Brazilian fruit crops and it can be used to supplement daily vitamin C dose. This property has attracted the attention of consumers and, consequently, encouraged fruit farmers to produce it. In order to identify and select potential accessions for commercial exploitation and breeding programs, M. dubia has received considerable research attention. The identification and characterization of genetic diversity, as well as identification of the population structure of accessions preserved in germplasm banks are fundamental for the success of any breeding program. The objective of this study was to evaluate the genetic variability of 10 M. dubia populations obtained from the shores of Reis Lake, located in the municipality of Caracaraí, Roraima, Brazil. Fourteen polymorphic inter simple sequence repeat (ISSR) markers were used to study the population genetic diversity, which resulted in 108 identified alleles. Among the 14 primers, GCV, UBC810, and UBC827 produced the highest number of alleles. The study illustrated the suitability and efficiency of ISSR markers to study the genetic diversity of M. dubia accessions. We also revealed the existence of high genetic variability among both accessions and populations that can be exploited in future breeding programs and conservation activities of this species. |
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Palavras-Chave: |
Camu-camu; Frutas nativas; Native fruits. |
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Thesagro: |
Myrciaria Dubia; Myrtaceae; Variação genética. |
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Thesaurus Nal: |
Genetic variation; Microsatellite repeats. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/171740/1/gmr-16-01-gmr.16019409.pdf
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Marc: |
LEADER 02431naa a2200313 a 4500
001 2067942
005 2018-03-12
008 2017 bl uuuu u00u1 u #d
100 1 $aNUNES, C. F.
245 $aMyrciaria dubia, an Amazonian fruit$bpopulation structure and its implications for germplasm conservation and genetic improvement.
260 $c2017
500 $aNa publicação: G. M. A. Cançado.
520 $aMyrciaria dubia (camu-camu) is an Amazon tree that produces a tart fruit with high vitamin C content. It is probably the fruit with the highest vitamin C content among all Brazilian fruit crops and it can be used to supplement daily vitamin C dose. This property has attracted the attention of consumers and, consequently, encouraged fruit farmers to produce it. In order to identify and select potential accessions for commercial exploitation and breeding programs, M. dubia has received considerable research attention. The identification and characterization of genetic diversity, as well as identification of the population structure of accessions preserved in germplasm banks are fundamental for the success of any breeding program. The objective of this study was to evaluate the genetic variability of 10 M. dubia populations obtained from the shores of Reis Lake, located in the municipality of Caracaraí, Roraima, Brazil. Fourteen polymorphic inter simple sequence repeat (ISSR) markers were used to study the population genetic diversity, which resulted in 108 identified alleles. Among the 14 primers, GCV, UBC810, and UBC827 produced the highest number of alleles. The study illustrated the suitability and efficiency of ISSR markers to study the genetic diversity of M. dubia accessions. We also revealed the existence of high genetic variability among both accessions and populations that can be exploited in future breeding programs and conservation activities of this species.
650 $aGenetic variation
650 $aMicrosatellite repeats
650 $aMyrciaria Dubia
650 $aMyrtaceae
650 $aVariação genética
653 $aCamu-camu
653 $aFrutas nativas
653 $aNative fruits
700 1 $aSETOTAW, T. A.
700 1 $aPASQUAL, M.
700 1 $aCHAGAS, E. A.
700 1 $aSANTOS, E. G.
700 1 $aSANTOS, D. N.
700 1 $aLIMA, C. G. B.
700 1 $aCANÇADO, G. M. de A.
773 $tGenetics and Molecular Research$gv. 15, n. 1, p. 1-12, 2017.
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Registro original: |
Embrapa Agricultura Digital (CNPTIA) |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
25/11/2020 |
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Data da última atualização: |
25/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
C - 0 |
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Autoria: |
ALENCAR, N. M. M.; CAZARIN, C. B. B.; CORREA, L. C.; MAROSTICA JUNIOR, M. R.; SILVA, D. J.; BIASOTO, A. C. T.; BEHRENSA, J. H. |
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Afiliação: |
Natália Manzatti Machado Alencar; Cinthia Baú Betim Cazarin; LUIZ CLAUDIO CORREA, CPATSA; Mário Roberto Maróstica Junior; DAVI JOSE SILVA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; Jorge Herman Behrensa. |
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Título: |
The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Food Bioactives, v. 10, p. 70-76, 2020. |
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DOI: |
10.31665/JFB.2020.10229 |
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Idioma: |
Inglês |
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Conteúdo: |
The use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels. |
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Palavras-Chave: |
Compostos bioativos; Ensaios antioxidantes in vitro; HPLC-DAD-FD; Vinho tinto tropical. |
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Thesagro: |
Uva; Vinho. |
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Thesaurus NAL: |
Grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218190/1/The-use-of-oak-chips-during-the-fermentation-process-2020.pdf
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Marc: |
LEADER 02022naa a2200289 a 4500
001 2127020
005 2020-11-25
008 2020 bl uuuu u00u1 u #d
024 7 $a10.31665/JFB.2020.10229$2DOI
100 1 $aALENCAR, N. M. M.
245 $aThe use of oak chips during the fermentation process$beffects on phenolic compounds profile and antioxidant activity in Syrah young wines.$h[electronic resource]
260 $c2020
520 $aThe use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels.
650 $aGrapes
650 $aUva
650 $aVinho
653 $aCompostos bioativos
653 $aEnsaios antioxidantes in vitro
653 $aHPLC-DAD-FD
653 $aVinho tinto tropical
700 1 $aCAZARIN, C. B. B.
700 1 $aCORREA, L. C.
700 1 $aMAROSTICA JUNIOR, M. R.
700 1 $aSILVA, D. J.
700 1 $aBIASOTO, A. C. T.
700 1 $aBEHRENSA, J. H.
773 $tJournal of Food Bioactives$gv. 10, p. 70-76, 2020.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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