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Registro Completo |
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
07/12/2017 |
Data da última atualização: |
07/12/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
PEREIRA, L. L.; GUARÇONI, R. C.; FERRAO, M. A. G.; FONSECA, A. F. A. da; CATEN, C. S. T. |
Afiliação: |
LUCAS LOUZADA PEREIRA, Programa de Pós-graduaçao/UFRGS; ROGÉRIO CARVALHO GUARÇONI, INCAPER; MARIA AMELIA GAVA FERRAO, SAPC; AYMBIRE FRANCISCO A DA FONSECA, SAPC; CARLA SCHWENGBER TEN CATEN, Programa de pós-graduação/UFRGS. |
Título: |
Los caminos de la calidad: un estudio sobre la visión de expertos y productiores rurales a respeito de procesos y tecnologias. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
International Journal of Knowledge Engineering and Management, Florianópolis, v. 6, n. 15, p. 72-89, jul./out. 2017. |
Idioma: |
Espanhol |
Conteúdo: |
La producción de cafés especiales consiste en un arte, que emplea diferentes sistemas de manejo y producción y procesamiento, para obtención de resultados más ventajosos en lo que se refiere a la calidad final del producto. Distintos factores interactúan durante el ciclo de producción siendo, casi siempre, determinantes para la obtención de un producto de mejor calidad o, por otro lado, por su deterioración. Este trabajo objetiva estudiar la percepción cuanto al grado de importancia de diferentes formas y metodologías para producción de cafés especiales, por parte de productores y expertos, en la región serrana del Espírito Santo. |
Palavras-Chave: |
Alpha de cronbach; Cafés especiales; Métodos de producción; Región serrana del espírito santo. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/168428/1/Los-caminos-de-la-calidad-un-estudio-sobre-la-vision-de-expertos.pdf
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Marc: |
LEADER 01439naa a2200217 a 4500 001 2081792 005 2017-12-07 008 2017 bl uuuu u00u1 u #d 100 1 $aPEREIRA, L. L. 245 $aLos caminos de la calidad$bun estudio sobre la visión de expertos y productiores rurales a respeito de procesos y tecnologias.$h[electronic resource] 260 $c2017 520 $aLa producción de cafés especiales consiste en un arte, que emplea diferentes sistemas de manejo y producción y procesamiento, para obtención de resultados más ventajosos en lo que se refiere a la calidad final del producto. Distintos factores interactúan durante el ciclo de producción siendo, casi siempre, determinantes para la obtención de un producto de mejor calidad o, por otro lado, por su deterioración. Este trabajo objetiva estudiar la percepción cuanto al grado de importancia de diferentes formas y metodologías para producción de cafés especiales, por parte de productores y expertos, en la región serrana del Espírito Santo. 653 $aAlpha de cronbach 653 $aCafés especiales 653 $aMétodos de producción 653 $aRegión serrana del espírito santo 700 1 $aGUARÇONI, R. C. 700 1 $aFERRAO, M. A. G. 700 1 $aFONSECA, A. F. A. da 700 1 $aCATEN, C. S. T 773 $tInternational Journal of Knowledge Engineering and Management, Florianópolis$gv. 6, n. 15, p. 72-89, jul./out. 2017.
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Registro original: |
Embrapa Café (CNPCa) |
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Registro Completo
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
10/06/2020 |
Data da última atualização: |
20/11/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
PEREIRA, G. E.; PADHI, E. M. T.; GIRARDELLO, R. C.; MEDINA-PLAZA, C.; TSENG, D.; BRUCE, R. C.; ERDMANN, J. N.; KURTURAL, S. K.; SLUPSKY, C. M.; OBERHOLSTER, A. |
Afiliação: |
GIULIANO ELIAS PEREIRA, CNPUV; EMILY M. T. PADHI, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States; RAUL C. GIRARDELLO, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States; CRISTINA MEDINA-PLAZA, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States; DAVE TSENG, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States; ROBERT C. BRUCE, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States; JESSE N. ERDMANN, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States; SAHAP K. KURTURAL, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States; CAROLYN M. SLUPSKY, Department of Food Science and Technology, University of California, Davis, Davis, CA, United States; ANITA OBERHOLSTER, Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States. |
Título: |
Trunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Frontiers in Plant Science, v. 11, e707, June 2020. |
DOI: |
10.3389/fpls.2020.00707 |
Idioma: |
Inglês |
Conteúdo: |
Girdling is a traditional horticultural practice applied at fruit set or other phenological stages, and is used mostly as a vine management. In grapevines, it is used primarily for table grapes to improve berry weight, sugar content, color, and to promote early harvest. The objective of this study was to evaluate the effect of trunk girdling applied at veraison, in ?Cabernet Sauvignon? wine grapes (Vitis vinifera L.), on agronomical and physiological parameters during vine development from the onset of ripening (veraison) to harvest, and additionally to quantify the effect of girdling on primary and secondary metabolism. Girdling was applied 146 days after pruning (dap) at veraison, when berry sampling for metabolomics and agronomical evaluations commenced, with a further three sampling dates until harvest, at 156 dap (30% maturation, 10 days after girdling-dag), 181 dap (70% maturation, 35 dag), and 223 dap (commercial harvest, 77 dag). Skin/pulp and seed tissues were extracted separately and metabolomics was performed using one-dimensional proton nuclear magnetic resonance (1D 1H NMR) spectroscopy and high performance liquid chromatography (HPLC-DAD). At harvest, girdling significantly increased stomatal conductance (gs) in vines, decreased glutamine concentrations, and increased anthocyanin and flavonol concentrations in the skin/pulp tissues of grape berries. Berry weight was reduced by 27% from 181 dap to harvest, and was significantly higher in grapes from girdled vines at 181 dap. Sugars, organic acids, and other amino acids in skin/pulp or seeds were not significantly different, possibly due to extra-fascicular phloem vessels transporting metabolites from leaves to the roots. Using a metabolomics approach, differences between skin/pulp and seeds tissues were meaningful, and a greater number of secondary metabolites in skin/pulp was affected by girdling than in seeds. Girdling is a simple technique that could easily be applied commercially on vine management to improve berry color and other phenolics in ?Cabernet Sauvignon? grapes. Keywords: amino acids, biosynthesis, grape and wine, 1H NMR spectroscopy, metabolome, organic acids, phenolic compounds and sugars, Vitis vinifera L. MenosGirdling is a traditional horticultural practice applied at fruit set or other phenological stages, and is used mostly as a vine management. In grapevines, it is used primarily for table grapes to improve berry weight, sugar content, color, and to promote early harvest. The objective of this study was to evaluate the effect of trunk girdling applied at veraison, in ?Cabernet Sauvignon? wine grapes (Vitis vinifera L.), on agronomical and physiological parameters during vine development from the onset of ripening (veraison) to harvest, and additionally to quantify the effect of girdling on primary and secondary metabolism. Girdling was applied 146 days after pruning (dap) at veraison, when berry sampling for metabolomics and agronomical evaluations commenced, with a further three sampling dates until harvest, at 156 dap (30% maturation, 10 days after girdling-dag), 181 dap (70% maturation, 35 dag), and 223 dap (commercial harvest, 77 dag). Skin/pulp and seed tissues were extracted separately and metabolomics was performed using one-dimensional proton nuclear magnetic resonance (1D 1H NMR) spectroscopy and high performance liquid chromatography (HPLC-DAD). At harvest, girdling significantly increased stomatal conductance (gs) in vines, decreased glutamine concentrations, and increased anthocyanin and flavonol concentrations in the skin/pulp tissues of grape berries. Berry weight was reduced by 27% from 181 dap to harvest, and was significantly higher in grapes from girdled vine... Mostrar Tudo |
Palavras-Chave: |
H NMR spectroscopy; Organic acids; Phenolic compounds and sugars; Vitis vinifera L. |
Thesagro: |
Vitis Vinifera. |
Thesaurus NAL: |
Amino acids; Biosynthesis; Grapes; Metabolome; Phenolic compounds; Spectroscopy; Wine grapes; Wines. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213993/1/Pereira-et-al-girdling-FPS-2020-published.pdf
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Marc: |
LEADER 03448naa a2200397 a 4500 001 2123195 005 2020-11-20 008 2020 bl uuuu u00u1 u #d 024 7 $a10.3389/fpls.2020.00707$2DOI 100 1 $aPEREIRA, G. E. 245 $aTrunk girdling increased stomatal conductance in Cabernet Sauvignon Grapevines, reduced glutamine, and increased malvidin-3-glucoside and quercetin-3-glucoside concentrations in skins and pulp at harvest.$h[electronic resource] 260 $c2020 520 $aGirdling is a traditional horticultural practice applied at fruit set or other phenological stages, and is used mostly as a vine management. In grapevines, it is used primarily for table grapes to improve berry weight, sugar content, color, and to promote early harvest. The objective of this study was to evaluate the effect of trunk girdling applied at veraison, in ?Cabernet Sauvignon? wine grapes (Vitis vinifera L.), on agronomical and physiological parameters during vine development from the onset of ripening (veraison) to harvest, and additionally to quantify the effect of girdling on primary and secondary metabolism. Girdling was applied 146 days after pruning (dap) at veraison, when berry sampling for metabolomics and agronomical evaluations commenced, with a further three sampling dates until harvest, at 156 dap (30% maturation, 10 days after girdling-dag), 181 dap (70% maturation, 35 dag), and 223 dap (commercial harvest, 77 dag). Skin/pulp and seed tissues were extracted separately and metabolomics was performed using one-dimensional proton nuclear magnetic resonance (1D 1H NMR) spectroscopy and high performance liquid chromatography (HPLC-DAD). At harvest, girdling significantly increased stomatal conductance (gs) in vines, decreased glutamine concentrations, and increased anthocyanin and flavonol concentrations in the skin/pulp tissues of grape berries. Berry weight was reduced by 27% from 181 dap to harvest, and was significantly higher in grapes from girdled vines at 181 dap. Sugars, organic acids, and other amino acids in skin/pulp or seeds were not significantly different, possibly due to extra-fascicular phloem vessels transporting metabolites from leaves to the roots. Using a metabolomics approach, differences between skin/pulp and seeds tissues were meaningful, and a greater number of secondary metabolites in skin/pulp was affected by girdling than in seeds. Girdling is a simple technique that could easily be applied commercially on vine management to improve berry color and other phenolics in ?Cabernet Sauvignon? grapes. Keywords: amino acids, biosynthesis, grape and wine, 1H NMR spectroscopy, metabolome, organic acids, phenolic compounds and sugars, Vitis vinifera L. 650 $aAmino acids 650 $aBiosynthesis 650 $aGrapes 650 $aMetabolome 650 $aPhenolic compounds 650 $aSpectroscopy 650 $aWine grapes 650 $aWines 650 $aVitis Vinifera 653 $aH NMR spectroscopy 653 $aOrganic acids 653 $aPhenolic compounds and sugars 653 $aVitis vinifera L 700 1 $aPADHI, E. M. T. 700 1 $aGIRARDELLO, R. C. 700 1 $aMEDINA-PLAZA, C. 700 1 $aTSENG, D. 700 1 $aBRUCE, R. C. 700 1 $aERDMANN, J. N. 700 1 $aKURTURAL, S. K. 700 1 $aSLUPSKY, C. M. 700 1 $aOBERHOLSTER, A. 773 $tFrontiers in Plant Science$gv. 11, e707, June 2020.
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