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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
12/07/2022 |
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Data da última atualização: |
13/07/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MELO, G. W. B. de; FURINI, G.; BRUNETTO, G>; COMIN, J. J.; SIMÃO, D. G.; MARQUES, A. C. R.; MARCHEZAN, C.; SILVA, I. C. B.; SOUZA, M.; SOARES, C. R.; ZALAMENA, J. |
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Afiliação: |
GEORGE WELLINGTON BASTOS DE MELO, CNPUV; GRACIANE FURINI, Universidade Federal do Rio Grande do Sul; GUSTAVO BRUNETTO, Universidade Federal de Santa Maria; JUCINEI JOSÉ COMIN, Universidade Federal de Santa Catarina; DANIELA GUIMARÃES SIMÃO, Universidade Federal de Santa Maria; ANDERSON CESAR RAMOS MARQUES, Universidade Federal de Santa Maria; CARINA MARCHEZAN, Universidade Federal de Santa Maria; ISLEY CRISTIELLEM BICALHO SILVA, Universidade Federal de Santa Maria; MONIQUE SOUZA, Universidade Federal de Santa Catarina; CLÁUDIO ROBERTO SOARES, Universidade Federal de Santa Catarina; JOVANI ZALAMENA, Instituto Federal do Rio Grande do Sul. |
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Título: |
Identification and phytoremediation potential of spontaneous species in vineyard soils contaminated with copper. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
International Journal of Phytoremediation, v. 24, n. 4, p. 342-349, 2021. |
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DOI: |
https://doi.org/10.1080/15226514.2021.1940835 |
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Idioma: |
Inglês |
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Conteúdo: |
Copper (Cu) contents in vineyard soils due to the application of cupric fungicides cause changes in the native covering flora. Under these conditions, the surviving individuals accumulate the metal in and decrease its availability in the soil, reducing the potential toxicity to grapevine. We have identified spontaneous plant species and their phytoremediation potential from vineyards of Isabella (Vitis labrusca) on two distinct soil types (Inceptisol and Entisol) contaminated with Cu. The results demonstrated that wild species displayed higher Cu contents in the roots than in the shoot, but had low bioaccumulation potential. During summer, the plants were unable to extract and stabilize the metal, although during the winter, Lolium multiflorum, Cyperus compressus and Chrysanthemum leucanthemum demonstrated phytostabilization potential. Among the investigated species, dry matter production and Cu accumulation by Lolium multiflorum indicated that the species is effective to decrease Cu availability in the soil. |
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Palavras-Chave: |
Cover crop; Heavy metal; Mitigation; Vitis sp. |
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Thesaurus Nal: |
Copper. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1144664/1/melo202-p341-3491.pdf
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Marc: |
LEADER 01953naa a2200313 a 4500
001 2144664
005 2022-07-13
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/15226514.2021.1940835$2DOI
100 1 $aMELO, G. W. B. de
245 $aIdentification and phytoremediation potential of spontaneous species in vineyard soils contaminated with copper.$h[electronic resource]
260 $c2021
520 $aCopper (Cu) contents in vineyard soils due to the application of cupric fungicides cause changes in the native covering flora. Under these conditions, the surviving individuals accumulate the metal in and decrease its availability in the soil, reducing the potential toxicity to grapevine. We have identified spontaneous plant species and their phytoremediation potential from vineyards of Isabella (Vitis labrusca) on two distinct soil types (Inceptisol and Entisol) contaminated with Cu. The results demonstrated that wild species displayed higher Cu contents in the roots than in the shoot, but had low bioaccumulation potential. During summer, the plants were unable to extract and stabilize the metal, although during the winter, Lolium multiflorum, Cyperus compressus and Chrysanthemum leucanthemum demonstrated phytostabilization potential. Among the investigated species, dry matter production and Cu accumulation by Lolium multiflorum indicated that the species is effective to decrease Cu availability in the soil.
650 $aCopper
653 $aCover crop
653 $aHeavy metal
653 $aMitigation
653 $aVitis sp
700 1 $aFURINI, G.
700 1 $aBRUNETTO, G>
700 1 $aCOMIN, J. J.
700 1 $aSIMÃO, D. G.
700 1 $aMARQUES, A. C. R.
700 1 $aMARCHEZAN, C.
700 1 $aSILVA, I. C. B.
700 1 $aSOUZA, M.
700 1 $aSOARES, C. R.
700 1 $aZALAMENA, J.
773 $tInternational Journal of Phytoremediation$gv. 24, n. 4, p. 342-349, 2021.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/08/2017 |
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Data da última atualização: |
21/08/2017 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
NOGUEIRA, R. I.; TAKEITI, C. Y.; PACHECO, S.; SANTIAGO, M. C. P. de A.; GODOY, R. L. de O.; SILVA, R. S.; FREITAS, S. P. |
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Afiliação: |
REGINA ISABEL NOGUEIRA, CTAA; CRISTINA YOSHIE TAKEITI, CTAA; SIDNEY PACHECO, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; UFRJ. |
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Título: |
Sorption isotherms from jabuticaba, jambo and jamelão peel flours using dynamic and static methods. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738. |
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Páginas: |
6 p. |
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Idioma: |
Inglês |
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Conteúdo: |
Red flours from jabuticaba, jambo and jamelão peels were obtained by dehydration in a convective air oven followed by knife-hammer milling. The moisture sorption isotherms of these flours were evaluated at 25 ± 1 °C, using dynamic vapor sorption and static gravimetric methods. The experimental data was fitted by the Guggenheim-Andersen-de Boer (GAB) model. Powder physical properties, including particle size distribution, the bulk density and anthocyanins concentration was measured to interpreting and comparing the sorption isotherms curves. Regardless of the applied method, all sorption curves showed sigmoidal characteristics, but the moisture content at equilibrium differed significantly for water activity between 0.2 and 0.8. The equilibrium moisture for jabuticaba peel flour was lower as compared to jambo and jamelão peel flours, for the same water activity, probably due to the small proportion of polar site in jabuticaba peels. Furthermore, the peel composition and cellular structure affect water diffusion and mechanical resistance with respect to compression, impact, attrition and cutting during grinding operations. |
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Palavras-Chave: |
Brazilian fruits; GAB model; Natural colorant. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01981nam a2200229 a 4500
001 2074181
005 2017-08-21
008 2017 bl uuuu u00u1 u #d
100 1 $aNOGUEIRA, R. I.
245 $aSorption isotherms from jabuticaba, jambo and jamelão peel flours using dynamic and static methods.$h[electronic resource]
260 $aIn: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738.$c2017
300 $a6 p.
520 $aRed flours from jabuticaba, jambo and jamelão peels were obtained by dehydration in a convective air oven followed by knife-hammer milling. The moisture sorption isotherms of these flours were evaluated at 25 ± 1 °C, using dynamic vapor sorption and static gravimetric methods. The experimental data was fitted by the Guggenheim-Andersen-de Boer (GAB) model. Powder physical properties, including particle size distribution, the bulk density and anthocyanins concentration was measured to interpreting and comparing the sorption isotherms curves. Regardless of the applied method, all sorption curves showed sigmoidal characteristics, but the moisture content at equilibrium differed significantly for water activity between 0.2 and 0.8. The equilibrium moisture for jabuticaba peel flour was lower as compared to jambo and jamelão peel flours, for the same water activity, probably due to the small proportion of polar site in jabuticaba peels. Furthermore, the peel composition and cellular structure affect water diffusion and mechanical resistance with respect to compression, impact, attrition and cutting during grinding operations.
653 $aBrazilian fruits
653 $aGAB model
653 $aNatural colorant
700 1 $aTAKEITI, C. Y.
700 1 $aPACHECO, S.
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aGODOY, R. L. de O.
700 1 $aSILVA, R. S.
700 1 $aFREITAS, S. P.
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Embrapa Agroindústria de Alimentos (CTAA) |
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