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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
16/06/2000 |
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Data da última atualização: |
20/01/2010 |
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Autoria: |
CHARCHAR, M. J. d'A.; ANJOS, J. R. N. dos; OSSIPI, E. |
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Título: |
Ocorrencia de nova doenca do algodoeiro irrigado, no Brasil, causada por Sclerotinia sclerotiorum. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Pesquisa Agropecuaria Brasileira, Brasilia, v.34, n.6, p.1101-1116, jun. 1999. |
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Idioma: |
Português |
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Conteúdo: |
Em 1996, uma nova doenca causada pelo fungo Sclerotinia sclerotiorum (Lib.) de Bary foi observada em algodoeiro (Gossypium hirsutum L.), cultivar Deltapine, irrigado sob pivo central, em Paracatu, MG. Os sintomas apresentados foram murcha e podridao da haste, do peciolo da folha e da maca, alem de serem observados no interior do capulho micelio branco e esclerodios escuros do patogeno. O teste de patogenicidade foi efetuado em algodoeiro, nas cultivares Deltapine e IAC 22, e em feijoeiro e quiabeiro, aos 14 dias de idade. As plantas foram incubadas em alta umidade durante 48 horas, a 25oC. Tres dias apos a inoculacao, verificaram-se sintomas severos de murcha e necrose dos tecidos, de onde o patogeno foi reisolado, completando-se, assim, os postulados de Koch. Este e o primeiro relato da ocorrencia natural de S. sclerotiorum em algodoeiro no Brasil. |
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Palavras-Chave: |
Brasil; Cultivar Deltapine; Fungal diseases; Minas Gerais; Paracatu; Plant diseases. |
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Thesagro: |
Algodão; Cerrado; Doença de Planta; Fungo; Gossypium Hirsutum. |
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Thesaurus Nal: |
Brazil; cotton; varieties. |
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Categoria do assunto: |
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Marc: |
LEADER 01718naa a2200313 a 4500
001 1546222
005 2010-01-20
008 1999 bl --- 0-- u #d
100 1 $aCHARCHAR, M. J. d'A.
245 $aOcorrencia de nova doenca do algodoeiro irrigado, no Brasil, causada por Sclerotinia sclerotiorum.
260 $c1999
520 $aEm 1996, uma nova doenca causada pelo fungo Sclerotinia sclerotiorum (Lib.) de Bary foi observada em algodoeiro (Gossypium hirsutum L.), cultivar Deltapine, irrigado sob pivo central, em Paracatu, MG. Os sintomas apresentados foram murcha e podridao da haste, do peciolo da folha e da maca, alem de serem observados no interior do capulho micelio branco e esclerodios escuros do patogeno. O teste de patogenicidade foi efetuado em algodoeiro, nas cultivares Deltapine e IAC 22, e em feijoeiro e quiabeiro, aos 14 dias de idade. As plantas foram incubadas em alta umidade durante 48 horas, a 25oC. Tres dias apos a inoculacao, verificaram-se sintomas severos de murcha e necrose dos tecidos, de onde o patogeno foi reisolado, completando-se, assim, os postulados de Koch. Este e o primeiro relato da ocorrencia natural de S. sclerotiorum em algodoeiro no Brasil.
650 $aBrazil
650 $acotton
650 $avarieties
650 $aAlgodão
650 $aCerrado
650 $aDoença de Planta
650 $aFungo
650 $aGossypium Hirsutum
653 $aBrasil
653 $aCultivar Deltapine
653 $aFungal diseases
653 $aMinas Gerais
653 $aParacatu
653 $aPlant diseases
700 1 $aANJOS, J. R. N. dos
700 1 $aOSSIPI, E.
773 $tPesquisa Agropecuaria Brasileira, Brasilia$gv.34, n.6, p.1101-1116, jun. 1999.
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Embrapa Cerrados (CPAC) |
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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: |
12/07/2023 |
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Data da última atualização: |
13/07/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
STILO, F.; ALLADIO, E.; SQUARA, S.; BICCHI, C.; VICENTI, M.; REICHENBACH, S. E.; CORDERO, C.; BIZZO, H. R. |
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Afiliação: |
FEDERICO STILO, Università degli Studi di Torino; EUGENIO ALLADIO, Università degli Studi di Torino; Centro Regionale Antidoping e di Tossicologia A. Bertinaria; SIMONE SQUARA, Università degli Studi di Torino; CARLO BICCHI, Università degli Studi di Torino; MARCO VINCENTI, Università degli Studi di Torino; STEPHEN E. REICHENBACH, University of Nebraska; e GC Image LLC; CHIARA CORDERO, Università degli Studi di Torino; HUMBERTO RIBEIRO BIZZO, CTAA. |
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Título: |
Delineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Food Composition and Analysis, v. 115, 104899, 2023. |
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DOI: |
https://doi.org/10.1016/j.jfca.2022.104899 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazil is the second-largest importer, after the United States, of extra-virgin olive oils with an internal production that just reaches 0.25 % of the volume imported and consumed. Information about diagnostic chemical signatures characterizing Brazilian oils is lacking, especially as related to geographical markers and key-aroma compounds distribution. This study fills this gap; by comprehensive two-dimensional gas chromatography (GC×GC) combined with headspace solid-phase microextraction (HS-SPME) and parallel detection (MS/FID), diagnostic quali-quantitative signatures of volatiles from Brazilian oils are obtained. Comprehensively mapping of untargeted and targeted (UT) features through fingerprinting algorithms provides effective classification models, benchmarking Brazilian oils (n = 28) vs. a large selection of Italian high-quality extra-virgin olive oils (n = 111). Identitation of Brazilian oils is achieved by combining six different feature selection strategies, the resulting pattern of predictors includes: 1-methoxy-2-propanol, ethyl acetate, (E)-4,8-dimethyl-1,3,7-nonatriene, propanoic acid, limonene, (E)-2-hexenal, hexanoic acid, pentanal, butanoic acid, hexanal, ?-pinene, (E)-?-ocimene, and propanal. Compositional differences also are evidenced in composite-class images resembling 2D patterns characteristic of the two production areas. Quantitative fingerprinting, resembling an artificial intelligence smelling machine, characterizes the unique aroma with 1-penten-3-one and (Z)? 3-hexenal, dominating with pungent and green notes, followed by (E)? 2-hexenal (bitter-almond), (E,E)? 2,4-heptadienal (fatty), eucalyptol (herbal), benzaldehyde (almond), hexanal (green), and (E)? 2-hexen-1-ol (green grass). MenosBrazil is the second-largest importer, after the United States, of extra-virgin olive oils with an internal production that just reaches 0.25 % of the volume imported and consumed. Information about diagnostic chemical signatures characterizing Brazilian oils is lacking, especially as related to geographical markers and key-aroma compounds distribution. This study fills this gap; by comprehensive two-dimensional gas chromatography (GC×GC) combined with headspace solid-phase microextraction (HS-SPME) and parallel detection (MS/FID), diagnostic quali-quantitative signatures of volatiles from Brazilian oils are obtained. Comprehensively mapping of untargeted and targeted (UT) features through fingerprinting algorithms provides effective classification models, benchmarking Brazilian oils (n = 28) vs. a large selection of Italian high-quality extra-virgin olive oils (n = 111). Identitation of Brazilian oils is achieved by combining six different feature selection strategies, the resulting pattern of predictors includes: 1-methoxy-2-propanol, ethyl acetate, (E)-4,8-dimethyl-1,3,7-nonatriene, propanoic acid, limonene, (E)-2-hexenal, hexanoic acid, pentanal, butanoic acid, hexanal, ?-pinene, (E)-?-ocimene, and propanal. Compositional differences also are evidenced in composite-class images resembling 2D patterns characteristic of the two production areas. Quantitative fingerprinting, resembling an artificial intelligence smelling machine, characterizes the unique aroma with 1-penten... Mostrar Tudo |
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Palavras-Chave: |
Aroma blueprint; Brazilian extra-virgin olive oil; Food volatiles analysis; Origin traceability; Quantitative fingerprinting. |
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Thesagro: |
Composição de Alimento. |
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Thesaurus NAL: |
Comprehensive two-dimensional gas chromatography; Food composition. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02823naa a2200313 a 4500
001 2154900
005 2023-07-13
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jfca.2022.104899$2DOI
100 1 $aSTILO, F.
245 $aDelineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms.$h[electronic resource]
260 $c2023
520 $aBrazil is the second-largest importer, after the United States, of extra-virgin olive oils with an internal production that just reaches 0.25 % of the volume imported and consumed. Information about diagnostic chemical signatures characterizing Brazilian oils is lacking, especially as related to geographical markers and key-aroma compounds distribution. This study fills this gap; by comprehensive two-dimensional gas chromatography (GC×GC) combined with headspace solid-phase microextraction (HS-SPME) and parallel detection (MS/FID), diagnostic quali-quantitative signatures of volatiles from Brazilian oils are obtained. Comprehensively mapping of untargeted and targeted (UT) features through fingerprinting algorithms provides effective classification models, benchmarking Brazilian oils (n = 28) vs. a large selection of Italian high-quality extra-virgin olive oils (n = 111). Identitation of Brazilian oils is achieved by combining six different feature selection strategies, the resulting pattern of predictors includes: 1-methoxy-2-propanol, ethyl acetate, (E)-4,8-dimethyl-1,3,7-nonatriene, propanoic acid, limonene, (E)-2-hexenal, hexanoic acid, pentanal, butanoic acid, hexanal, ?-pinene, (E)-?-ocimene, and propanal. Compositional differences also are evidenced in composite-class images resembling 2D patterns characteristic of the two production areas. Quantitative fingerprinting, resembling an artificial intelligence smelling machine, characterizes the unique aroma with 1-penten-3-one and (Z)? 3-hexenal, dominating with pungent and green notes, followed by (E)? 2-hexenal (bitter-almond), (E,E)? 2,4-heptadienal (fatty), eucalyptol (herbal), benzaldehyde (almond), hexanal (green), and (E)? 2-hexen-1-ol (green grass).
650 $aComprehensive two-dimensional gas chromatography
650 $aFood composition
650 $aComposição de Alimento
653 $aAroma blueprint
653 $aBrazilian extra-virgin olive oil
653 $aFood volatiles analysis
653 $aOrigin traceability
653 $aQuantitative fingerprinting
700 1 $aALLADIO, E.
700 1 $aSQUARA, S.
700 1 $aBICCHI, C.
700 1 $aVICENTI, M.
700 1 $aREICHENBACH, S. E.
700 1 $aCORDERO, C.
700 1 $aBIZZO, H. R.
773 $tJournal of Food Composition and Analysis$gv. 115, 104899, 2023.
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