|
|
Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
24/08/2020 |
Data da última atualização: |
24/08/2020 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
SILVA, G. B. da; RÊGO, M. C. F.; FRANÇA, S. K. S. de; SOUSA, T. P. de; NASCENTE, A. S.; LANNA, A. C.; FILIPPI, M. C. C. de; SOUZA, A. C. A. de; BEZERRA, G. de A. |
Afiliação: |
GISELE BARATA DA SILVA, UNIVERSIDADE FEDERAL RURAL DA AMAZÔNIA, Belém-PA; MARCELA CRISTIANE FERREIRA REGO, bolsista UNIVERSIDADE FEDERAL RURAL DA AMAZÔNIA, Belém-PA; SUENNY KELLY SANTOS DE FRANÇA, UNIVERSIDADE FEDERAL RURAL DA AMAZÔNIA, Capanema-PA; THATYANE PEREIRA DE SOUSA, FACULDADE VALE DO AÇO, Açailândia-MA; ADRIANO STEPHAN NASCENTE, CNPAF; ANNA CRISTINA LANNA, CNPAF; MARTA CRISTINA CORSI DE FILIPPI, CNPAF; ALAN CARLOS ALVES DE SOUZA, CENTRO UNIVERSITÁRIO DE ANÁPOLIS, GO; GUSTAVO DE ANDRADE BEZERRA, doutorando UFG. |
Título: |
Uso do Trichoderma na cultura do arroz. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
In: MEYER, M. C.; MAZARO, S. M.; SILVA, J. C. da (Ed.). Trichoderma: uso na agricultura. Brasília, DF: Embrapa, 2019. |
Páginas: |
p. 349-360. |
ISBN: |
978-85-7035-943-8 |
Idioma: |
Português |
Conteúdo: |
Introdução. As doenças na cultura do arroz. O controle biológico e as doenças do arroz. Controle biológico de brusone. Controle biológico da queima-da-bainha. Promoção de crescimento em plantas de arroz. Alterações histológicas e bioquímicas. Modulação da expressão gênica de plantas de arroz por T. asperellum. Associação de T. asperellum com silicato de cálcio e magnésio e com as rizobactérias. Considerações finais. |
Thesagro: |
Arroz; Brusone; Controle Biológico; Doença de Planta; Oryza Sativa; Queima da Bainha; Trichoderma. |
Categoria do assunto: |
H Saúde e Patologia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/215543/1/CNPAF-2020-cap14.pdf
|
Marc: |
LEADER 01385naa a2200325 a 4500 001 2124529 005 2020-08-24 008 2019 bl uuuu u00u1 u #d 020 $a978-85-7035-943-8 100 1 $aSILVA, G. B. da 245 $aUso do Trichoderma na cultura do arroz.$h[electronic resource] 260 $c2019 300 $ap. 349-360. 520 $aIntrodução. As doenças na cultura do arroz. O controle biológico e as doenças do arroz. Controle biológico de brusone. Controle biológico da queima-da-bainha. Promoção de crescimento em plantas de arroz. Alterações histológicas e bioquímicas. Modulação da expressão gênica de plantas de arroz por T. asperellum. Associação de T. asperellum com silicato de cálcio e magnésio e com as rizobactérias. Considerações finais. 650 $aArroz 650 $aBrusone 650 $aControle Biológico 650 $aDoença de Planta 650 $aOryza Sativa 650 $aQueima da Bainha 650 $aTrichoderma 700 1 $aRÊGO, M. C. F. 700 1 $aFRANÇA, S. K. S. de 700 1 $aSOUSA, T. P. de 700 1 $aNASCENTE, A. S. 700 1 $aLANNA, A. C. 700 1 $aFILIPPI, M. C. C. de 700 1 $aSOUZA, A. C. A. de 700 1 $aBEZERRA, G. de A. 773 $tIn: MEYER, M. C.; MAZARO, S. M.; SILVA, J. C. da (Ed.). Trichoderma: uso na agricultura. Brasília, DF: Embrapa, 2019.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
19/01/2023 |
Data da última atualização: |
24/03/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
BATISTA, D. DE V. S.; REIS, R. C.; ALMEIDA, J. M.; REZENDE, B.; BRAGANÇA, C. A. D.; SILVA, F. DA. |
Afiliação: |
DANIELE DE VASCONCELLOS SANTOS BATISTA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; RONIELLI CARDOSO REIS, CNPMF; JAMILLE MOTA ALMEIDA, FACULDADE MARIA MILZA; BEATRIZ REZENDE, FACULDADE MARIA MILZA; CARLOS AUGUSTO DÓREA BRAGANÇA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; FRANCELI DA SILVA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA. |
Título: |
Edible coatings in post-harvest papaya: impact on physical-chemical and sensory characteristics. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Journal of Food Science and Technology, v.57, n.1, p.274?28, January, 2020. |
Idioma: |
Inglês |
Conteúdo: |
The aim of the present study was to characterize the physical-chemical and sensory attributes of two papaya varieties (Aliança and Golden THB) (Carica papaya L.) coated with different solutions of manioc starch and clove essential oil (Syzygium aromaticum L. Merr. et Perry). Four different treatments were studied in papaya fruits at ripening stage 1: T0 (control); T1 (fruits coated with a solution of manioc starch); T2 (fruits coated with clove essential oil at 0.175 mL L-1); T3 (solution of manioc starch with clove essential oil-0.175 mL L-1). The physical-chemical and sensory analyses were conducted in the fruits at ripening stage 5. The edible coatings did not influence the physical-chemical characteristics of the two varieties. Those fruits coated with manioc starch reported a good sensory acceptance not differing statistically from the control fruits in the majority of the attributes studied. By evaluating the purchase intention regarding the variety Aliança, all the treatments reported good levels of acceptance, with higher scores in the option "would certainly buy". After the sensory evaluation, treatment T3 reported a purchase intention of 80%. It was concluded that the edible coatings did not influence the physical-chemical characteristics of the fruits, however, they influenced the sensory acceptance of the tasters. For the variety Aliança, the application of treatment T3 is recommended, while for Golden THB, treatments T1 and T2 are recommended due to their similarity to the control. MenosThe aim of the present study was to characterize the physical-chemical and sensory attributes of two papaya varieties (Aliança and Golden THB) (Carica papaya L.) coated with different solutions of manioc starch and clove essential oil (Syzygium aromaticum L. Merr. et Perry). Four different treatments were studied in papaya fruits at ripening stage 1: T0 (control); T1 (fruits coated with a solution of manioc starch); T2 (fruits coated with clove essential oil at 0.175 mL L-1); T3 (solution of manioc starch with clove essential oil-0.175 mL L-1). The physical-chemical and sensory analyses were conducted in the fruits at ripening stage 5. The edible coatings did not influence the physical-chemical characteristics of the two varieties. Those fruits coated with manioc starch reported a good sensory acceptance not differing statistically from the control fruits in the majority of the attributes studied. By evaluating the purchase intention regarding the variety Aliança, all the treatments reported good levels of acceptance, with higher scores in the option "would certainly buy". After the sensory evaluation, treatment T3 reported a purchase intention of 80%. It was concluded that the edible coatings did not influence the physical-chemical characteristics of the fruits, however, they influenced the sensory acceptance of the tasters. For the variety Aliança, the application of treatment T3 is recommended, while for Golden THB, treatments T1 and T2 are recommended due to their simila... Mostrar Tudo |
Thesagro: |
Carica Papaya; Fécula; Mamão. |
Thesaurus NAL: |
Food acceptability; Starch; Syzygium. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1151093/1/13197-2019-Article-4057.pdf
|
Marc: |
LEADER 02259naa a2200253 a 4500 001 2151093 005 2023-03-24 008 2020 bl uuuu u00u1 u #d 100 1 $aBATISTA, D. DE V. S. 245 $aEdible coatings in post-harvest papaya$bimpact on physical-chemical and sensory characteristics.$h[electronic resource] 260 $c2020 520 $aThe aim of the present study was to characterize the physical-chemical and sensory attributes of two papaya varieties (Aliança and Golden THB) (Carica papaya L.) coated with different solutions of manioc starch and clove essential oil (Syzygium aromaticum L. Merr. et Perry). Four different treatments were studied in papaya fruits at ripening stage 1: T0 (control); T1 (fruits coated with a solution of manioc starch); T2 (fruits coated with clove essential oil at 0.175 mL L-1); T3 (solution of manioc starch with clove essential oil-0.175 mL L-1). The physical-chemical and sensory analyses were conducted in the fruits at ripening stage 5. The edible coatings did not influence the physical-chemical characteristics of the two varieties. Those fruits coated with manioc starch reported a good sensory acceptance not differing statistically from the control fruits in the majority of the attributes studied. By evaluating the purchase intention regarding the variety Aliança, all the treatments reported good levels of acceptance, with higher scores in the option "would certainly buy". After the sensory evaluation, treatment T3 reported a purchase intention of 80%. It was concluded that the edible coatings did not influence the physical-chemical characteristics of the fruits, however, they influenced the sensory acceptance of the tasters. For the variety Aliança, the application of treatment T3 is recommended, while for Golden THB, treatments T1 and T2 are recommended due to their similarity to the control. 650 $aFood acceptability 650 $aStarch 650 $aSyzygium 650 $aCarica Papaya 650 $aFécula 650 $aMamão 700 1 $aREIS, R. C. 700 1 $aALMEIDA, J. M. 700 1 $aREZENDE, B. 700 1 $aBRAGANÇA, C. A. D. 700 1 $aSILVA, F. DA 773 $tJournal of Food Science and Technology$gv.57, n.1, p.274?28, January, 2020.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|