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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria Tropical. |
Data corrente: |
10/01/2024 |
Data da última atualização: |
11/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MAGALHAES, H. C. R.; GARRUTI, D. dos S.; GANDRA, E. A.; PURGATTO, E. |
Afiliação: |
HILTON CESAR RODRIGUES MAGALHAES, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; ELIEZER ÁVILA GANDRA, UNIVERSIDADE FEDERAL DE PELOTAS; EDUARDO PURGATTO, UNIVERSIDADE DE SÃO PAULO. |
Título: |
Effect of postharvest treatments on the biosynthesis of fruit volatile compounds: a literature review. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Current Nutrition & Food Science, v. 19, n. 3, p. 246–261, 2023. |
DOI: |
10.2174/1573401318666220527123341 |
Idioma: |
Inglês |
Conteúdo: |
Fruits have different aromatic profiles according to their stage of ripeness; therefore, the volatile compounds profile is an important quality attribute, which also determines flavor and aroma characteristics, making this profile a perfect option to guide the optimization of postharvest treatment of fruits. In this context, the objective was to discuss the effects of postharvest treatments, associating them with the biosynthesis of volatile compounds in fruits. There are three major groups of fruit flavor precursors: carbohydrates, amino acids, and fatty acids. The biosynthesis of volatile compounds is directly related to metabolic changes that occur according to the fruit ripening stage. This process occurs under the regulation of hormones, which have ethylene as one of the main agents. Several hormones are also part of this complex mechanism and interact by regulating ethylene levels positively or negatively to form a fine adjustment. Therefore, hormonal treatments have an impact on the biosynthesis of volatile compounds in different ways. Other postharvest treatments, such as cold storage, controlled atmosphere, and UV radiation, can also impact the biosynthesis of volatile compounds, but are generally used synergistically, which circumvents the negative effects on the aromatic profile of the fruits. |
Thesagro: |
Ácido Graxo Volátil; Aminoácido; Carboidrato; Etileno; Fruta; Hormônio; Maturação; Pós-Colheita. |
Thesaurus Nal: |
Amino acids; Carbohydrates; Ethylene; Fatty acids; Fruits; Hormones; Postharvest treatment; Ripening; Volatile compounds; Volatile fatty acids. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02413naa a2200385 a 4500 001 2160636 005 2024-01-11 008 2023 bl uuuu u00u1 u #d 024 7 $a10.2174/1573401318666220527123341$2DOI 100 1 $aMAGALHAES, H. C. R. 245 $aEffect of postharvest treatments on the biosynthesis of fruit volatile compounds$ba literature review.$h[electronic resource] 260 $c2023 520 $aFruits have different aromatic profiles according to their stage of ripeness; therefore, the volatile compounds profile is an important quality attribute, which also determines flavor and aroma characteristics, making this profile a perfect option to guide the optimization of postharvest treatment of fruits. In this context, the objective was to discuss the effects of postharvest treatments, associating them with the biosynthesis of volatile compounds in fruits. There are three major groups of fruit flavor precursors: carbohydrates, amino acids, and fatty acids. The biosynthesis of volatile compounds is directly related to metabolic changes that occur according to the fruit ripening stage. This process occurs under the regulation of hormones, which have ethylene as one of the main agents. Several hormones are also part of this complex mechanism and interact by regulating ethylene levels positively or negatively to form a fine adjustment. Therefore, hormonal treatments have an impact on the biosynthesis of volatile compounds in different ways. Other postharvest treatments, such as cold storage, controlled atmosphere, and UV radiation, can also impact the biosynthesis of volatile compounds, but are generally used synergistically, which circumvents the negative effects on the aromatic profile of the fruits. 650 $aAmino acids 650 $aCarbohydrates 650 $aEthylene 650 $aFatty acids 650 $aFruits 650 $aHormones 650 $aPostharvest treatment 650 $aRipening 650 $aVolatile compounds 650 $aVolatile fatty acids 650 $aÁcido Graxo Volátil 650 $aAminoácido 650 $aCarboidrato 650 $aEtileno 650 $aFruta 650 $aHormônio 650 $aMaturação 650 $aPós-Colheita 700 1 $aGARRUTI, D. dos S. 700 1 $aGANDRA, E. A. 700 1 $aPURGATTO, E. 773 $tCurrent Nutrition & Food Science$gv. 19, n. 3, p. 246–261, 2023.
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Embrapa Agroindústria Tropical (CNPAT) |
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Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
25/03/2011 |
Data da última atualização: |
15/02/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
OLIVEIRA, S. A. de; AUAD, A. M.; SOUZA, B.; SILVA, D. M. da; CARVALHO, C. A. de. |
Afiliação: |
SIMONE ALVES DE OLIVEIRA, UFLA; ALEXANDER MACHADO AUAD, CNPGL; BRÍGIDA SOUZA, UFLA; DANIELA MARIA DA SILVA, UFLA; CAIO ANTUNES DE CARVALHO, CES-JF. |
Título: |
Effect of temperature on the interaction between Chrysoperla externa (Neuroptera: Chrysopidae) and Sipha flava (Hemiptera: Aphididae). |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
European Journal of Entomology, v. 107, p. 183-188, 2010. |
Idioma: |
Inglês |
Conteúdo: |
This paper examines some biological aspects and the predatory capacity of Chrysoperla externa fed nymphs of Sipha flava and reared at different temperatures. Recently hatched larvae were placed individually in Petri dishes, fed ad libitum with S. flava and reared at either 12, 16, 20, 24, 28 or 32 ± 1°C, a RH of 70 ± 10% and a 12-h photophase. The experiment was fully randomized with 30 replicates of each treatment. The duration and survival in each instar, and larval and pupal stages (pre-pupa + pupa) were analyzed. To determine the predatory capacity of larvae they were each provided daily with three-day-old nymphs of the aphid, in a number greater than they could consume. Ninety C. externa larvae were kept individually in Petri dishes at 24 ± 1°C, and their daily consumption recorded during development. Temperature influenced the rate of larval and pupal development. There was a decrease in the duration of development with increase in temperature. Regression analyses, based on quadratic equations, were used to describe the effect of temperature on the duration of development in the different instars of C. externa. This revealed that the base temperature increased as the larvae developed towards the adult phase. The survival of larvae in the first and second instars was similar at 12, 16, 20, 24, 28 and 32°C but none of the third instar larvae completed their development at 12°C and 32°C. The average daily and total consumption of aphids by third instar larvae was about 48 times greater than that of first instar larvae. The larvae ate an average of 10, 37 and 479 aphids in the first, second and third instars, respectively. MenosThis paper examines some biological aspects and the predatory capacity of Chrysoperla externa fed nymphs of Sipha flava and reared at different temperatures. Recently hatched larvae were placed individually in Petri dishes, fed ad libitum with S. flava and reared at either 12, 16, 20, 24, 28 or 32 ± 1°C, a RH of 70 ± 10% and a 12-h photophase. The experiment was fully randomized with 30 replicates of each treatment. The duration and survival in each instar, and larval and pupal stages (pre-pupa + pupa) were analyzed. To determine the predatory capacity of larvae they were each provided daily with three-day-old nymphs of the aphid, in a number greater than they could consume. Ninety C. externa larvae were kept individually in Petri dishes at 24 ± 1°C, and their daily consumption recorded during development. Temperature influenced the rate of larval and pupal development. There was a decrease in the duration of development with increase in temperature. Regression analyses, based on quadratic equations, were used to describe the effect of temperature on the duration of development in the different instars of C. externa. This revealed that the base temperature increased as the larvae developed towards the adult phase. The survival of larvae in the first and second instars was similar at 12, 16, 20, 24, 28 and 32°C but none of the third instar larvae completed their development at 12°C and 32°C. The average daily and total consumption of aphids by third instar larvae was about 48... Mostrar Tudo |
Palavras-Chave: |
Aphids; Green lacewing; Predator. |
Thesagro: |
Neuroptera. |
Thesaurus NAL: |
biological control. |
Categoria do assunto: |
O Insetos e Entomologia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/883094/1/Effect-of-temperature-on-the-interaction-between-Chrysoperla-externa.pdf
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Marc: |
LEADER 02365naa a2200229 a 4500 001 1883094 005 2024-02-15 008 2010 bl uuuu u00u1 u #d 100 1 $aOLIVEIRA, S. A. de 245 $aEffect of temperature on the interaction between Chrysoperla externa (Neuroptera$bChrysopidae) and Sipha flava (Hemiptera: Aphididae).$h[electronic resource] 260 $c2010 520 $aThis paper examines some biological aspects and the predatory capacity of Chrysoperla externa fed nymphs of Sipha flava and reared at different temperatures. Recently hatched larvae were placed individually in Petri dishes, fed ad libitum with S. flava and reared at either 12, 16, 20, 24, 28 or 32 ± 1°C, a RH of 70 ± 10% and a 12-h photophase. The experiment was fully randomized with 30 replicates of each treatment. The duration and survival in each instar, and larval and pupal stages (pre-pupa + pupa) were analyzed. To determine the predatory capacity of larvae they were each provided daily with three-day-old nymphs of the aphid, in a number greater than they could consume. Ninety C. externa larvae were kept individually in Petri dishes at 24 ± 1°C, and their daily consumption recorded during development. Temperature influenced the rate of larval and pupal development. There was a decrease in the duration of development with increase in temperature. Regression analyses, based on quadratic equations, were used to describe the effect of temperature on the duration of development in the different instars of C. externa. This revealed that the base temperature increased as the larvae developed towards the adult phase. The survival of larvae in the first and second instars was similar at 12, 16, 20, 24, 28 and 32°C but none of the third instar larvae completed their development at 12°C and 32°C. The average daily and total consumption of aphids by third instar larvae was about 48 times greater than that of first instar larvae. The larvae ate an average of 10, 37 and 479 aphids in the first, second and third instars, respectively. 650 $abiological control 650 $aNeuroptera 653 $aAphids 653 $aGreen lacewing 653 $aPredator 700 1 $aAUAD, A. M. 700 1 $aSOUZA, B. 700 1 $aSILVA, D. M. da 700 1 $aCARVALHO, C. A. de 773 $tEuropean Journal of Entomology$gv. 107, p. 183-188, 2010.
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