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Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
26/02/1993 |
Data da última atualização: |
11/01/2023 |
Autoria: |
HAMEL, C.; NESSER, C.; BARRANTES-CARTIN, Y.; SMITH, D. L. |
Título: |
Endomycorrhizal fungal species mediate 15N transfer from soybean to maize in mon-fumigated soil. |
Ano de publicação: |
1991 |
Fonte/Imprenta: |
Plant and Soil, v.41, n.1, p.41-47, 1991. |
Idioma: |
Inglês |
Conteúdo: |
The effect of mycorrhizal inoculation on 15N transfer from soybean to maize was studied in fumigated and non-fungigated soil. Three glomus species and non-inoculated control were compared. The effect of micorrhizal fungi on soil microbial population was suggested to bean important factor affecting N transfer between mycorrhizal plants. |
Palavras-Chave: |
Glomus vesiculiferum; Grass-legume mixture; N; Nitrogen transfer; Soil micoorganism. |
Thesagro: |
Fixação de Nitrogênio; Glomus Intraradices; Glomus Versiforme; Glycine Max; Inoculação; Micorriza; Milho; Zea Mays. |
Thesaurus Nal: |
fumigation. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01215naa a2200325 a 4500 001 1129442 005 2023-01-11 008 1991 bl uuuu u00u1 u #d 100 1 $aHAMEL, C. 245 $aEndomycorrhizal fungal species mediate 15N transfer from soybean to maize in mon-fumigated soil. 260 $c1991 520 $aThe effect of mycorrhizal inoculation on 15N transfer from soybean to maize was studied in fumigated and non-fungigated soil. Three glomus species and non-inoculated control were compared. The effect of micorrhizal fungi on soil microbial population was suggested to bean important factor affecting N transfer between mycorrhizal plants. 650 $afumigation 650 $aFixação de Nitrogênio 650 $aGlomus Intraradices 650 $aGlomus Versiforme 650 $aGlycine Max 650 $aInoculação 650 $aMicorriza 650 $aMilho 650 $aZea Mays 653 $aGlomus vesiculiferum 653 $aGrass-legume mixture 653 $aN 653 $aNitrogen transfer 653 $aSoil micoorganism 700 1 $aNESSER, C. 700 1 $aBARRANTES-CARTIN, Y. 700 1 $aSMITH, D. L. 773 $tPlant and Soil$gv.41, n.1, p.41-47, 1991.
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Embrapa Semiárido (CPATSA) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
27/06/2013 |
Data da última atualização: |
27/06/2013 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
ROCHA, M. C.; DELIZA, R.; ARES, G.; FREITAS, D. de G. C.; SILVA, A. L. S.; CARMO, M. G. F.; ABBOUD, A. C. S. |
Afiliação: |
MARIELLA CAMARGO ROCHA, BOLSISTA CNPq; ROSIRES DELIZA, CTAA; GASTÓN ARES, UNIVERSIDAD DE LA REPÚBLICA, MONTEVIDEO; DANIELA DE GRANDI CASTRO FREITAS, CTAA; ALINE LEANDRO DE SOUZA E SILVA, CENARGEN; MARGARIDA G. F. CARMO, UFRRJ; ANTONIO C. S. ABBOUD, UFRRJ. |
Título: |
Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, v. 93, n. 8, p. 1903-1914, Jun. 2013. |
DOI: |
10.1002/jsfa.5988 |
Idioma: |
Inglês |
Conteúdo: |
Background: An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10?years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question. Results: Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics. Conclusion: Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies. |
Palavras-Chave: |
Chefs; Descrição sensorial; Preferência; Tomate cereja orgânico. |
Thesagro: |
Consumidor. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02175naa a2200265 a 4500 001 1960747 005 2013-06-27 008 2013 bl uuuu u00u1 u #d 024 7 $a10.1002/jsfa.5988$2DOI 100 1 $aROCHA, M. C. 245 $aIdentifying promising accessions of cherry tomato$ba sensory strategy using consumers and chefs. 260 $c2013 520 $aBackground: An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10?years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question. Results: Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics. Conclusion: Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies. 650 $aConsumidor 653 $aChefs 653 $aDescrição sensorial 653 $aPreferência 653 $aTomate cereja orgânico 700 1 $aDELIZA, R. 700 1 $aARES, G. 700 1 $aFREITAS, D. de G. C. 700 1 $aSILVA, A. L. S. 700 1 $aCARMO, M. G. F. 700 1 $aABBOUD, A. C. S. 773 $tJournal of the Science of Food and Agriculture$gv. 93, n. 8, p. 1903-1914, Jun. 2013.
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