| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Cerrados. |
|
Data corrente: |
10/04/2018 |
|
Data da última atualização: |
04/09/2018 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
QUEIROZ-SANTOS, L.; CASAGRANDE, M. M.; SPECHT, A. |
|
Afiliação: |
LUZIANY QUEIROZ-SANTOS, UFPR; MIRNA M. CASAGRANDE, UFPR; ALEXANDRE SPECHT, CPAC. |
|
Título: |
Morphological characterization of Helicoverpa armigera (Hübner) (Lepidoptera: Noctuidae: Heliothinae). |
|
Ano de publicação: |
2017 |
|
Fonte/Imprenta: |
Neotropical Entomology, v. 9, n. 6, p. 92-97, May 2017. |
|
DOI: |
https://doi.org/10.1007/s13744-017-0581-4 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Abstract: The cotton bollworm Helicoverpa armigera (Hübner) is a widespread lepidopteran pest found in various crops worldwide. This highly polyphagous species, commonly found both in the Old and New World, has caused significant economic damage as an invasive agricultural pest in Brazil since 2013. The goal of the present study is to provide a detailed morphological assessment of adults and immature stages of H. armigera, as this species is often confused with H. zea (Boddie), a congeneric species that is native to the New World. The biology data were acquired during four full life cycles, and observations on general behavior, nocturnal habits of larvae and adults, and sensitivity of larvae to humidity were recorded. Larval chaetotaxy differs between the first and the remaining instars, which bear L2 on the meso- and metathorax and L3 on A3 through A6, along with conspicuous chalazae and longitudinal bands. Important morphological characters of this species include the following: eggs with four micropylar openings, lined with 12 cells arranged in the shape of a rosette; pupa adecticous and obtect, with prominent spiracles; adults with the distal antennomere striate. Adults exhibit sexual dimorphism in the number of setae on the frenulum and spines on the prothoracic leg. Illustrations of the critical morphological features of this species are provided. |
|
Palavras-Chave: |
Avaliação morfológica. |
|
Thesagro: |
Algodão; Lagarta; Lepidóptero; Praga de planta. |
|
Thesaurus Nal: |
Helicoverpa armigera. |
|
Categoria do assunto: |
O Insetos e Entomologia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/175226/1/Morphological-characterization-2018.pdf
|
|
Marc: |
LEADER 02098naa a2200229 a 4500
001 2090413
005 2018-09-04
008 2017 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s13744-017-0581-4$2DOI
100 1 $aQUEIROZ-SANTOS, L.
245 $aMorphological characterization of Helicoverpa armigera (Hübner) (Lepidoptera$bNoctuidae: Heliothinae).$h[electronic resource]
260 $c2017
520 $aAbstract: The cotton bollworm Helicoverpa armigera (Hübner) is a widespread lepidopteran pest found in various crops worldwide. This highly polyphagous species, commonly found both in the Old and New World, has caused significant economic damage as an invasive agricultural pest in Brazil since 2013. The goal of the present study is to provide a detailed morphological assessment of adults and immature stages of H. armigera, as this species is often confused with H. zea (Boddie), a congeneric species that is native to the New World. The biology data were acquired during four full life cycles, and observations on general behavior, nocturnal habits of larvae and adults, and sensitivity of larvae to humidity were recorded. Larval chaetotaxy differs between the first and the remaining instars, which bear L2 on the meso- and metathorax and L3 on A3 through A6, along with conspicuous chalazae and longitudinal bands. Important morphological characters of this species include the following: eggs with four micropylar openings, lined with 12 cells arranged in the shape of a rosette; pupa adecticous and obtect, with prominent spiracles; adults with the distal antennomere striate. Adults exhibit sexual dimorphism in the number of setae on the frenulum and spines on the prothoracic leg. Illustrations of the critical morphological features of this species are provided.
650 $aHelicoverpa armigera
650 $aAlgodão
650 $aLagarta
650 $aLepidóptero
650 $aPraga de planta
653 $aAvaliação morfológica
700 1 $aCASAGRANDE, M. M.
700 1 $aSPECHT, A.
773 $tNeotropical Entomology$gv. 9, n. 6, p. 92-97, May 2017.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Cerrados (CPAC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical. |
|
Data corrente: |
28/09/2021 |
|
Data da última atualização: |
14/01/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 1 |
|
Autoria: |
MAIA, J. L.; WURLITZER, N. J.; LIMA, J. R.; BORGES, M. de F.; MAIA, M. DE O.; DAMIÃO, B. S.; OLIVEIRA, L. DE S. |
|
Afiliação: |
JOHNNATHAN LIMA MAIA, Universidade Federal do Ceará (UFC); NEDIO JAIR WURLITZER, CNPAT; JANICE RIBEIRO LIMA, CTAA; MARIA DE FATIMA BORGES, CNPAT; MONIQUE DE OLIVEIRA MAIA, Universidade Federal do Ceará (UFC); BRUNO SILVA DAMIÃO, Universidade Federal do Ceará (UFC); LUCIANA DE SIQUEIRA OLIVEIRA, Universidade Federal do Ceará (UFC). |
|
Título: |
Quality and storage stability of tamarind juice. |
|
Ano de publicação: |
2021 |
|
Fonte/Imprenta: |
Brazilian Journal of Food Technology, 24, e2020027, p. 1-9, 2021. |
|
DOI: |
https://doi.org/10.1590/1981-6723.02720 |
|
Idioma: |
Inglês |
|
Notas: |
Qualidade e estabilidade de suco de tamarindo na estocagem. |
|
Conteúdo: |
Tamarind is a tropical fruit with relevant importance for family agriculture, and can be used as raw material for a ready-to-drink juice; however, there are few data in the literature associated with the tamarind juice storage stability. This work aimed to evaluate the physicochemical, sensory and microbiological stability of tamarind juice throughout storage at room temperature (~28 °C) for 180 days. Two juice formulations were produced, a control (pH 2.5), and the formulation with acidity reduction (pH 3.5). Physicochemical (pH, acidity, and soluble solids), sensory and microbiological analyses were performed for both juices along storage. The results showed that both juices were stable regarding all physicochemical parameters analyzed. Furthermore, both juices kept sensory scores in the acceptance zone, despite little changes in attributes (tamarind, sour, and sweet taste) for the partially neutralized juice (pH 3.5). Microbiological results were also stable for the period analyzed, which indicated efficient good manufacturing process alongside efficient heat treatment. Therefore, both juices can be stored at room temperature without presenting quality loss. O tamarindo é uma fruta tropical de grande importância para a agricultura familiar e pode ser utilizada como matéria-prima para suco pronto para beber. No entanto, existem poucos dados na literatura sobre sua estabilidade. Este trabalho teve como objetivo avaliar a estabilidade do suco de tamarindo durante o armazenamento em temperatura ambiente (~28 °C) por 180 dias. Duas formulações foram produzidas, sendo um tratamento controle (pH 2,5) e um suco com acidez parcialmente reduzida (pH 3,5). Análises físico-químicas (pH, acidez e sólidos solúveis), de cor, sensoriais e microbiológicas foram realizadas para ambos os sucos, durante o armazenamento. Os resultados mostraram que os sucos foram estáveis em relação a todos os parâmetros físico-químicos analisados. Além disso, mantiveram escores de aceitação global estáveis, apesar de pequenas mudanças nos atributos − gosto de tamarindo, ácido e doce − para o suco parcialmente neutralizado (pH 3,5). Os sucos apresentaram também estabilidade microbiológica no período analisado, o que indicou um processo de fabricação e tratamento térmico eficientes. Portanto, ambos os sucos podem ser armazenados à temperatura ambiente, sem apresentar perda de qualidade. MenosTamarind is a tropical fruit with relevant importance for family agriculture, and can be used as raw material for a ready-to-drink juice; however, there are few data in the literature associated with the tamarind juice storage stability. This work aimed to evaluate the physicochemical, sensory and microbiological stability of tamarind juice throughout storage at room temperature (~28 °C) for 180 days. Two juice formulations were produced, a control (pH 2.5), and the formulation with acidity reduction (pH 3.5). Physicochemical (pH, acidity, and soluble solids), sensory and microbiological analyses were performed for both juices along storage. The results showed that both juices were stable regarding all physicochemical parameters analyzed. Furthermore, both juices kept sensory scores in the acceptance zone, despite little changes in attributes (tamarind, sour, and sweet taste) for the partially neutralized juice (pH 3.5). Microbiological results were also stable for the period analyzed, which indicated efficient good manufacturing process alongside efficient heat treatment. Therefore, both juices can be stored at room temperature without presenting quality loss. O tamarindo é uma fruta tropical de grande importância para a agricultura familiar e pode ser utilizada como matéria-prima para suco pronto para beber. No entanto, existem poucos dados na literatura sobre sua estabilidade. Este trabalho teve como objetivo avaliar a estabilidade do suco de tamarindo durante o armazenam... Mostrar Tudo |
|
Palavras-Chave: |
Aceitação sensorial; Atributos sensoriais; Color stability; Estabilidade de cor; Estabilidade microbiológica; Microbiological stability; Sensory acceptance; Sensory attributes; Shelf-life; Tamarindus indica L. |
|
Thesagro: |
Tecnologia de Alimento; Vida de Prateleira. |
|
Thesaurus NAL: |
Food technology. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/226433/1/ART21071.pdf
|
|
Marc: |
LEADER 03592naa a2200373 a 4500
001 2134816
005 2022-01-14
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1981-6723.02720$2DOI
100 1 $aMAIA, J. L.
245 $aQuality and storage stability of tamarind juice.$h[electronic resource]
260 $c2021
500 $aQualidade e estabilidade de suco de tamarindo na estocagem.
520 $aTamarind is a tropical fruit with relevant importance for family agriculture, and can be used as raw material for a ready-to-drink juice; however, there are few data in the literature associated with the tamarind juice storage stability. This work aimed to evaluate the physicochemical, sensory and microbiological stability of tamarind juice throughout storage at room temperature (~28 °C) for 180 days. Two juice formulations were produced, a control (pH 2.5), and the formulation with acidity reduction (pH 3.5). Physicochemical (pH, acidity, and soluble solids), sensory and microbiological analyses were performed for both juices along storage. The results showed that both juices were stable regarding all physicochemical parameters analyzed. Furthermore, both juices kept sensory scores in the acceptance zone, despite little changes in attributes (tamarind, sour, and sweet taste) for the partially neutralized juice (pH 3.5). Microbiological results were also stable for the period analyzed, which indicated efficient good manufacturing process alongside efficient heat treatment. Therefore, both juices can be stored at room temperature without presenting quality loss. O tamarindo é uma fruta tropical de grande importância para a agricultura familiar e pode ser utilizada como matéria-prima para suco pronto para beber. No entanto, existem poucos dados na literatura sobre sua estabilidade. Este trabalho teve como objetivo avaliar a estabilidade do suco de tamarindo durante o armazenamento em temperatura ambiente (~28 °C) por 180 dias. Duas formulações foram produzidas, sendo um tratamento controle (pH 2,5) e um suco com acidez parcialmente reduzida (pH 3,5). Análises físico-químicas (pH, acidez e sólidos solúveis), de cor, sensoriais e microbiológicas foram realizadas para ambos os sucos, durante o armazenamento. Os resultados mostraram que os sucos foram estáveis em relação a todos os parâmetros físico-químicos analisados. Além disso, mantiveram escores de aceitação global estáveis, apesar de pequenas mudanças nos atributos − gosto de tamarindo, ácido e doce − para o suco parcialmente neutralizado (pH 3,5). Os sucos apresentaram também estabilidade microbiológica no período analisado, o que indicou um processo de fabricação e tratamento térmico eficientes. Portanto, ambos os sucos podem ser armazenados à temperatura ambiente, sem apresentar perda de qualidade.
650 $aFood technology
650 $aTecnologia de Alimento
650 $aVida de Prateleira
653 $aAceitação sensorial
653 $aAtributos sensoriais
653 $aColor stability
653 $aEstabilidade de cor
653 $aEstabilidade microbiológica
653 $aMicrobiological stability
653 $aSensory acceptance
653 $aSensory attributes
653 $aShelf-life
653 $aTamarindus indica L
700 1 $aWURLITZER, N. J.
700 1 $aLIMA, J. R.
700 1 $aBORGES, M. de F.
700 1 $aMAIA, M. DE O.
700 1 $aDAMIÃO, B. S.
700 1 $aOLIVEIRA, L. DE S.
773 $tBrazilian Journal of Food Technology, 24, e2020027, p. 1-9, 2021.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
