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Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Ocidental. |
Data corrente: |
22/01/2009 |
Data da última atualização: |
04/04/2022 |
Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
Autoria: |
CAMARGO, J. V. S.; CHAVES, F. C. M.; LAMEIRA, R. das C.; QUEIRÓZ, J. P.; PINTO, A. C. da S.; POHLIT, A. M.; SOUTO, L. S. |
Afiliação: |
JOÃO VITOR CAMARGO SOARES, Bolsista CPAA; FRANCISCO CELIO MAIA CHAVES, CPAA; RAFAELY DAS CHAGAS LAMEIRA, Bolsista CPAA; JOSIAS PEDROSO QUEIRÓZ, Bolsista CPAA; Ana Cristina da Silva Pinto; ADRIAN MARTIN POHLIT, INPA; LAUTER SILVA SOUTO, Bolsista DCR. |
Título: |
Crescimento, produção de matéria seca e relação folha/caule de plantas de caapeba em função da aplicação de adubo orgânico nas condições de Manaus-AM. |
Ano de publicação: |
2008 |
Fonte/Imprenta: |
In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA AMAZÔNIA OCIDENTAL, 4., 2008, Manaus. Anais... Manaus: Embrapa Amazônia Ocidental, 2008. p. 146-154. (Embrapa Amazônia Ocidental. Documentos, 58). |
Idioma: |
Português |
Conteúdo: |
Avaliou-se a produção de matéria seca (folhas, caules, raízes e inflorescências) e a relação folha/caule de Pothomorphe peltata em função da aplicação de sete doses de adubo orgânico nas condições de Manaus-AM. |
Palavras-Chave: |
Amazonas; Brasil; Manaus; Pothomorphe peltata. |
Thesagro: |
Adubo Orgânico; Biomassa; Nutrição; Planta Medicinal. |
Categoria do assunto: |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/83027/1/CrescimentoCaapebaDoc-58.pdf
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Marc: |
LEADER 01239nam a2200277 a 4500 001 1684055 005 2022-04-04 008 2008 bl uuuu u00u1 u #d 100 1 $aCAMARGO, J. V. S. 245 $aCrescimento, produção de matéria seca e relação folha/caule de plantas de caapeba em função da aplicação de adubo orgânico nas condições de Manaus-AM.$h[electronic resource] 260 $aIn: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA AMAZÔNIA OCIDENTAL, 4., 2008, Manaus. Anais... Manaus: Embrapa Amazônia Ocidental, 2008. p. 146-154. (Embrapa Amazônia Ocidental. Documentos, 58).$c2008 520 $aAvaliou-se a produção de matéria seca (folhas, caules, raízes e inflorescências) e a relação folha/caule de Pothomorphe peltata em função da aplicação de sete doses de adubo orgânico nas condições de Manaus-AM. 650 $aAdubo Orgânico 650 $aBiomassa 650 $aNutrição 650 $aPlanta Medicinal 653 $aAmazonas 653 $aBrasil 653 $aManaus 653 $aPothomorphe peltata 700 1 $aCHAVES, F. C. M. 700 1 $aLAMEIRA, R. das C. 700 1 $aQUEIRÓZ, J. P. 700 1 $aPINTO, A. C. da S. 700 1 $aPOHLIT, A. M. 700 1 $aSOUTO, L. S.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
20/11/2020 |
Data da última atualização: |
20/11/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
BARRETO, C. F.; NAVROSKI, R.; FARIAS, R. de M.; KIRINUS, M. B. M.; MARTINS, C. R.; MALGARIM, M. B. |
Afiliação: |
CAROLINE FARIAS BARRETO, UFPEL; RENAN NAVROSKI, UFPEL; ROSELI DE MELLO FARIAS, UNIVERSIDADE ESTADUAL DO RIO GRANDE DO SUL; MARINES BATALHA MORENO KIRINUS, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA SUL-RIO-GRANDENSE, CAMPUSPELOTAS VISCONDE DA GRAÇA; CARLOS ROBERTO MARTINS, CPACT; MARCELO BARBOSA MALGARIM, UFPEL. |
Título: |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Australian Journal of Crop Science, v. 14, 09, p. 1394-1398, 2020. |
ISSN: |
1835-2707 |
DOI: |
10.21475/ajcs.20.14.09.p2373 |
Idioma: |
Inglês |
Notas: |
Preprint. |
Conteúdo: |
Fruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time. MenosFruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to cont... Mostrar Tudo |
Thesagro: |
Fruticultura; Pêssego; Processamento Mínimo. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218035/1/barreto-14-9-2020-1394-1398.pdf
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Marc: |
LEADER 02444naa a2200253 a 4500 001 2126865 005 2020-11-20 008 2020 bl uuuu u00u1 u #d 022 $a1835-2707 024 7 $a10.21475/ajcs.20.14.09.p2373$2DOI 100 1 $aBARRETO, C. F. 245 $aAddition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.).$h[electronic resource] 260 $c2020 500 $aPreprint. 520 $aFruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time. 650 $aFruticultura 650 $aPêssego 650 $aProcessamento Mínimo 700 1 $aNAVROSKI, R. 700 1 $aFARIAS, R. de M. 700 1 $aKIRINUS, M. B. M. 700 1 $aMARTINS, C. R. 700 1 $aMALGARIM, M. B. 773 $tAustralian Journal of Crop Science$gv. 14, 09, p. 1394-1398, 2020.
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