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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital; Embrapa Florestas. |
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Data corrente: |
07/08/2009 |
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Data da última atualização: |
11/04/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
RAKOCEVIC, M.; MEDRADO, M. J. S.; LUCAMBIO, F.; VALDUGA, A. T. |
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Afiliação: |
MIROSLAVA RAKOCEVIC, CNPTIA; MOACIR JOSE SALES MEDRADO, CNPF; FERNANDO LUCAMBIO, UFPR; ALICE TERESA VALDUGA, Universidade Regional Integrada do Alto Uruguai e das Missões. |
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Título: |
Intensity of bitterness of processed Yerba Mate leaves originated in two contrasted light environments. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Brazilian Archives of Biology and Technology, v. 51, n. 3, p. 569-579, May/June 2008. |
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DOI: |
http://dx.doi.org/10.1590/S1516-89132008000300018 |
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Idioma: |
Inglês |
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Conteúdo: |
The bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis), grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips) and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared to the leaves originated under the direct sun exposure. The leaves from the plants grown in the monoculture showed less bitterness than those grown in the forest understory. This conclusion was completely opposite to the conventionally accepted paradigm of the yerba mate industries. The leaves from the tips (younger leaves) of the plants grown in the monoculture resulted a beverage of softer taste; the males produced less bitter leaves in any light environment (forest understory or in the crown in monoculture). The taste was related to the photosynthetic and transpiration rate, and leaf temperature. Stronger bitterness of the leaves provided from the shade conditions was related to the decreased leaf temperature and transpiration in the diurnal scale. |
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Palavras-Chave: |
Erva-mate; Leaf age. |
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Thesagro: |
Chimarrão; Fotossíntese; Ilex paraguariensis; Mate; Sombreamento; Temperatura. |
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Thesaurus Nal: |
Photosynthesis; Shade; Stomatal conductance; Temperature; Transpiration; Yerba mate. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/175436/1/2008-Moacir-BABT-Intensity.pdf
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Marc: |
LEADER 02336naa a2200337 a 4500
001 1256522
005 2018-04-11
008 2008 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/S1516-89132008000300018$2DOI
100 1 $aRAKOCEVIC, M.
245 $aIntensity of bitterness of processed Yerba Mate leaves originated in two contrasted light environments.
260 $c2008
520 $aThe bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis), grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips) and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared to the leaves originated under the direct sun exposure. The leaves from the plants grown in the monoculture showed less bitterness than those grown in the forest understory. This conclusion was completely opposite to the conventionally accepted paradigm of the yerba mate industries. The leaves from the tips (younger leaves) of the plants grown in the monoculture resulted a beverage of softer taste; the males produced less bitter leaves in any light environment (forest understory or in the crown in monoculture). The taste was related to the photosynthetic and transpiration rate, and leaf temperature. Stronger bitterness of the leaves provided from the shade conditions was related to the decreased leaf temperature and transpiration in the diurnal scale.
650 $aPhotosynthesis
650 $aShade
650 $aStomatal conductance
650 $aTemperature
650 $aTranspiration
650 $aYerba mate
650 $aChimarrão
650 $aFotossíntese
650 $aIlex paraguariensis
650 $aMate
650 $aSombreamento
650 $aTemperatura
653 $aErva-mate
653 $aLeaf age
700 1 $aMEDRADO, M. J. S.
700 1 $aLUCAMBIO, F.
700 1 $aVALDUGA, A. T.
773 $tBrazilian Archives of Biology and Technology$gv. 51, n. 3, p. 569-579, May/June 2008.
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Embrapa Agricultura Digital (CNPTIA) |
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