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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sul; Embrapa Uva e Vinho. |
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Data corrente: |
02/04/2014 |
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Data da última atualização: |
16/08/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BRUNETTO, G.; CERETTA, C. A.; MELO, G. W. B. de; KAMINASKI, J.; TRENTIN, G.; GIROTTO, E.; FERREIRA, P. A. A.; MIOTTO, A.; TRIVELIN, P. C. O. |
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Afiliação: |
Gustavo Brunetto, UFSM; Carlos Alberto Ceretta, UFSM; GEORGE WELLINGTON BASTOS DE MELO, CNPUV; João Kaminski, UFSM; GUSTAVO TRENTIN, CPPSUL; Eduardo Girotto, IFRS; Paulo Ademar Avelar Ferreira, UFSM; Alcione Miotto, UFSM; Paulo Cesar Ocheuze Trivelin, USP. |
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Título: |
Contribution of nitrogen from agricultural residues of rye to 'Niagara Rosada' grape nutrition. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Scientia Horticulturae, Amsterdam, v. 169, p. 66-70, Apr. 2014. |
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DOI: |
http://dx.doi.org/10.1016/j.scienta.2014.02.019 |
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Idioma: |
Inglês |
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Conteúdo: |
Nitrogen from cover crop residues decomposing on the soil surface may contribute to ‘Niagara Rosada’ grape nutrition. This study estimated the recovery of N from the decomposition of rye (Secale cereale) residues deposited on the soil surface in vineyards. Rye litter labeled with 15N was applied in July 2008 on the soil surface of a ‘Niagara Rosada’ grape (Vitis labrusca) vineyard in Bento Gonçalves in the southern region of Brazil. In January 2009 and 2010, ‘Niagara Rosada’ grape plant organs were sampled, and in January 2010, soil samples were collected in different depths. Total N and 15N were analyzed in the plant tissue and soil samples. The N derived from the rye litter added to the soil surface was mostly accumulated in the annual and perennial organs of the ‘Niagara Rosada’ grape at a similar percentage. Most of the N contained in ‘Niagara Rosada’ grape organs was derived from different N sources rather than rye litter. Thus, the N derived from rye litter apparently contributed little to ‘Niagara Rosada’ grape nutrition in the short time period. |
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Thesagro: |
Agricultura; Nutrição; Resíduo; Solo; Uva. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/200995/1/1-s2.0-S0304423814000922-main.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/100506/1/1-s2.0-S0304423814000922-main.pdf
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Marc: |
LEADER 01936naa a2200289 a 4500
001 2002572
005 2019-08-16
008 2014 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.scienta.2014.02.019$2DOI
100 1 $aBRUNETTO, G.
245 $aContribution of nitrogen from agricultural residues of rye to 'Niagara Rosada' grape nutrition.$h[electronic resource]
260 $c2014
520 $aNitrogen from cover crop residues decomposing on the soil surface may contribute to ‘Niagara Rosada’ grape nutrition. This study estimated the recovery of N from the decomposition of rye (Secale cereale) residues deposited on the soil surface in vineyards. Rye litter labeled with 15N was applied in July 2008 on the soil surface of a ‘Niagara Rosada’ grape (Vitis labrusca) vineyard in Bento Gonçalves in the southern region of Brazil. In January 2009 and 2010, ‘Niagara Rosada’ grape plant organs were sampled, and in January 2010, soil samples were collected in different depths. Total N and 15N were analyzed in the plant tissue and soil samples. The N derived from the rye litter added to the soil surface was mostly accumulated in the annual and perennial organs of the ‘Niagara Rosada’ grape at a similar percentage. Most of the N contained in ‘Niagara Rosada’ grape organs was derived from different N sources rather than rye litter. Thus, the N derived from rye litter apparently contributed little to ‘Niagara Rosada’ grape nutrition in the short time period.
650 $aAgricultura
650 $aNutrição
650 $aResíduo
650 $aSolo
650 $aUva
700 1 $aCERETTA, C. A.
700 1 $aMELO, G. W. B. de
700 1 $aKAMINASKI, J.
700 1 $aTRENTIN, G.
700 1 $aGIROTTO, E.
700 1 $aFERREIRA, P. A. A.
700 1 $aMIOTTO, A.
700 1 $aTRIVELIN, P. C. O.
773 $tScientia Horticulturae, Amsterdam$gv. 169, p. 66-70, Apr. 2014.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
13/12/2012 |
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Data da última atualização: |
28/07/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
CZAIKOSKI, K.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; SILVA, J. B. da S.; IDA, E. I. |
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Afiliação: |
KARINA CZAIKOSKI, UEL; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ELZA IOUKO IDA, UEL. |
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Título: |
Canning of vegetable-type soybean in acidified brine: Effect of the addition of sucrose and pasteurisation time on color and other characteristics. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Industrial Crops and Products, Amsterdam, v. 45, p. 472-476, 2012. |
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DOI: |
http://dx.doi.org/10.1016/j.indcrop.2012.09.009 |
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Idioma: |
Português |
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Conteúdo: |
The objective of this work was to evaluate the effect of adding sucrose and pasteurisation time of the canning vegetable-type soybean in acidified brine on the color of grains by using central composite design rotational (DCCR) 22. Chemical, physical and microbiological characteristics of the canned grains of vegetable-type soybean in acidified brine were evaluated, and the results were compared with in natura grains and canning of vegetable-type soybean without sucrose. The optimum conditions for the formulation of the canned vegetable-type soybean grains in acidified brine were established, after validation of the proposed model, as being 3.43 g 100 mL?1 sucrose, 6 g 100 mL?1 NaCl2, 0.29 g 100 mL-1 CaCl2 and citric acid with pH 3.9 and a thermal processing time of 10 min. Commercial sterility was achieved in all the canned vegetable-type soybean. The in natura grains showed higher hardness and green colors when compared with the canning vegetable-type soybean with and without sucrose probably due the thermal processing that caused softening of cells wall and loss color. The addition of sucrose in the acidified brine contributed to maintain the desirable color of canning vegetable-type soybean grains. The canned in acidified brine presented a high content of glucose and fructose and low content of sucrose and stachyose when compared with in natura soybean grains. The thermal processing canned vegetable-type soybean in acidified brine with addition sucrose promoted an increase in isoflavone glycosides content, reduced the malony-glycosil content and was unable to convert the isoflavones to aglycones. MenosThe objective of this work was to evaluate the effect of adding sucrose and pasteurisation time of the canning vegetable-type soybean in acidified brine on the color of grains by using central composite design rotational (DCCR) 22. Chemical, physical and microbiological characteristics of the canned grains of vegetable-type soybean in acidified brine were evaluated, and the results were compared with in natura grains and canning of vegetable-type soybean without sucrose. The optimum conditions for the formulation of the canned vegetable-type soybean grains in acidified brine were established, after validation of the proposed model, as being 3.43 g 100 mL?1 sucrose, 6 g 100 mL?1 NaCl2, 0.29 g 100 mL-1 CaCl2 and citric acid with pH 3.9 and a thermal processing time of 10 min. Commercial sterility was achieved in all the canned vegetable-type soybean. The in natura grains showed higher hardness and green colors when compared with the canning vegetable-type soybean with and without sucrose probably due the thermal processing that caused softening of cells wall and loss color. The addition of sucrose in the acidified brine contributed to maintain the desirable color of canning vegetable-type soybean grains. The canned in acidified brine presented a high content of glucose and fructose and low content of sucrose and stachyose when compared with in natura soybean grains. The thermal processing canned vegetable-type soybean in acidified brine with addition sucrose promoted an increa... Mostrar Tudo |
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Thesagro: |
Soja. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02343naa a2200205 a 4500
001 1942550
005 2017-07-28
008 2012 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.indcrop.2012.09.009$2DOI
100 1 $aCZAIKOSKI, K.
245 $aCanning of vegetable-type soybean in acidified brine$bEffect of the addition of sucrose and pasteurisation time on color and other characteristics.$h[electronic resource]
260 $c2012
520 $aThe objective of this work was to evaluate the effect of adding sucrose and pasteurisation time of the canning vegetable-type soybean in acidified brine on the color of grains by using central composite design rotational (DCCR) 22. Chemical, physical and microbiological characteristics of the canned grains of vegetable-type soybean in acidified brine were evaluated, and the results were compared with in natura grains and canning of vegetable-type soybean without sucrose. The optimum conditions for the formulation of the canned vegetable-type soybean grains in acidified brine were established, after validation of the proposed model, as being 3.43 g 100 mL?1 sucrose, 6 g 100 mL?1 NaCl2, 0.29 g 100 mL-1 CaCl2 and citric acid with pH 3.9 and a thermal processing time of 10 min. Commercial sterility was achieved in all the canned vegetable-type soybean. The in natura grains showed higher hardness and green colors when compared with the canning vegetable-type soybean with and without sucrose probably due the thermal processing that caused softening of cells wall and loss color. The addition of sucrose in the acidified brine contributed to maintain the desirable color of canning vegetable-type soybean grains. The canned in acidified brine presented a high content of glucose and fructose and low content of sucrose and stachyose when compared with in natura soybean grains. The thermal processing canned vegetable-type soybean in acidified brine with addition sucrose promoted an increase in isoflavone glycosides content, reduced the malony-glycosil content and was unable to convert the isoflavones to aglycones.
650 $aSoja
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aSILVA, J. B. da S.
700 1 $aIDA, E. I.
773 $tIndustrial Crops and Products, Amsterdam$gv. 45, p. 472-476, 2012.
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Embrapa Soja (CNPSO) |
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