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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
07/12/2012 |
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Data da última atualização: |
12/04/2019 |
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Tipo da produção científica: |
Nota Técnica/Nota Científica |
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Autoria: |
FAJARDO, T. V. M.; EIRAS, M.; NICKEL, O.; DUBIELA, C. R.; SOUTO, E. R. |
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Afiliação: |
THOR VINICIUS MARTINS FAJARDO, CNPUV; MARCELO EIRAS, INSTITUTO BIOLÓGICO DE SÃO PAULO; OSMAR NICKEL, CNPUV; CARLA ROSA DUBIELA, UEM; ELIEZER RODRIGUES DE SOUTO, UEM. |
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Título: |
Detection and partial molecular characterization of Grapevine fleck virus, Grapevine virus D, Grapevine leafroll-associated virus -5 and -6 infecting grapevines in Brazil. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Ciência Rural, Santa Maria, v. 42, n. 12, p. 2127-2130, dez. 2012. |
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ISSN: |
0103-8478. |
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Idioma: |
Inglês |
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Notas: |
Nota científica. |
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Palavras-Chave: |
Brasil; Caracterização; Detecção; Sequenciamento genético. |
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Thesagro: |
Diagnostico; Doença de planta; Uva; Vírus; Viticultura. |
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Thesaurus Nal: |
Ampelovirus; Maculavirus; Vitivirus. |
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Categoria do assunto: |
H Saúde e Patologia |
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URL: |
https://www.scielo.br/pdf/cr/v42n12/a35912cr2012-0342r1.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/71836/1/FAJARDO-CiRural-v42n12p2127-2012.pdf
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Marc: |
LEADER 00985naa a2200325 a 4500
001 1941752
005 2019-04-12
008 2012 bl uuuu u00u1 u #d
022 $a0103-8478.
100 1 $aFAJARDO, T. V. M.
245 $aDetection and partial molecular characterization of Grapevine fleck virus, Grapevine virus D, Grapevine leafroll-associated virus -5 and -6 infecting grapevines in Brazil.$h[electronic resource]
260 $c2012
500 $aNota científica.
650 $aAmpelovirus
650 $aMaculavirus
650 $aVitivirus
650 $aDiagnostico
650 $aDoença de planta
650 $aUva
650 $aVírus
650 $aViticultura
653 $aBrasil
653 $aCaracterização
653 $aDetecção
653 $aSequenciamento genético
700 1 $aEIRAS, M.
700 1 $aNICKEL, O.
700 1 $aDUBIELA, C. R.
700 1 $aSOUTO, E. R.
773 $tCiência Rural, Santa Maria$gv. 42, n. 12, p. 2127-2130, dez. 2012.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
19/04/2021 |
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Data da última atualização: |
20/04/2021 |
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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: |
SANTOS, D. G. dos; COELHO, C. C. de S.; FERREIRA, A. B. R.; FREITAS-SILVA, O. |
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Afiliação: |
DEIZIANE GOMES DOS SANTOS, UNIRIO; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; ANNA BEATRIZ ROBOTTOM FERREIRA, CTAA; OTNIEL FREITAS SILVA, CTAA. |
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Título: |
Brazilian Coffee Production and the Future Microbiome and Mycotoxin Profile Considering the Climate Change Scenario. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Microorganisms, v. 9, n. 4, 858, 2021. p. 1-20. |
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DOI: |
https://doi.org/10.3390/microorganisms9040858 https://www.mdpi.com/journal/microorganisms |
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Idioma: |
Inglês |
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Notas: |
Review. |
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Conteúdo: |
Brazil holds a series of favorable climatic conditions for agricultural production including the hours and intensity of sunlight, the availability of agricultural land and water resources, as well as diverse climates, soils and biomes. Amidst such diversity, Brazilian coffee producers have obtained various standards of qualities and aromas, between the arabica and robusta species, which each present a wide variety of lineages. However, temperatures in coffee producing municipalities in Brazil have increased by about 0.25 C per decade and annual precipitation has decreased. Therefore, the agricultural sector may face serious challenges in the upcoming decades due to crop sensitivity to water shortages and thermal stress. Furthermore, higher temperatures may reduce the quality of the culture and increase pressure from pests and diseases, reducing worldwide agricultural production. The impacts of climate change directly affect the coffee microbiota. Within the climate change scenario, aflatoxins, which are more toxic than OTA, may become dominant, promoting greater food insecurity surrounding coffee production. Thus, closer attention on the part of authorities is fundamental to stimulate replacement of areas that are apt for coffee production, in line with changes in climate zoning, in order to avoid scarcity of coffee in the world market. |
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Palavras-Chave: |
Aquecimento global. |
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Thesagro: |
Café; Clima; Micotoxina; Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus NAL: |
Climate; Coffee products; Food technology; Global warming; Mycotoxins. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/222713/1/Brazilian-Coffee-Production-and-the-Future-Microbiome-and-Mycotoxin-Profile-Considering-the-Climate-Change-Scenario-1-1.pdf
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Marc: |
LEADER 02345naa a2200313 a 4500
001 2131362
005 2021-04-20
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/microorganisms9040858 https://www.mdpi.com/journal/microorganisms$2DOI
100 1 $aSANTOS, D. G. dos
245 $aBrazilian Coffee Production and the Future Microbiome and Mycotoxin Profile Considering the Climate Change Scenario.$h[electronic resource]
260 $c2021
500 $aReview.
520 $aBrazil holds a series of favorable climatic conditions for agricultural production including the hours and intensity of sunlight, the availability of agricultural land and water resources, as well as diverse climates, soils and biomes. Amidst such diversity, Brazilian coffee producers have obtained various standards of qualities and aromas, between the arabica and robusta species, which each present a wide variety of lineages. However, temperatures in coffee producing municipalities in Brazil have increased by about 0.25 C per decade and annual precipitation has decreased. Therefore, the agricultural sector may face serious challenges in the upcoming decades due to crop sensitivity to water shortages and thermal stress. Furthermore, higher temperatures may reduce the quality of the culture and increase pressure from pests and diseases, reducing worldwide agricultural production. The impacts of climate change directly affect the coffee microbiota. Within the climate change scenario, aflatoxins, which are more toxic than OTA, may become dominant, promoting greater food insecurity surrounding coffee production. Thus, closer attention on the part of authorities is fundamental to stimulate replacement of areas that are apt for coffee production, in line with changes in climate zoning, in order to avoid scarcity of coffee in the world market.
650 $aClimate
650 $aCoffee products
650 $aFood technology
650 $aGlobal warming
650 $aMycotoxins
650 $aCafé
650 $aClima
650 $aMicotoxina
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aAquecimento global
700 1 $aCOELHO, C. C. de S.
700 1 $aFERREIRA, A. B. R.
700 1 $aFREITAS-SILVA, O.
773 $tMicroorganisms$gv. 9, n. 4, 858, 2021. p. 1-20.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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