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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
13/09/2017 |
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Data da última atualização: |
15/01/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VALENTE, M. S. F.; LOPES, M. T. G.; CHAVES, F. C. M.; OLIVEIRA, A. M.; FREITAS, D. R. B. de. |
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Afiliação: |
Mágno Sávio Ferreira Valente, UFAM; Maria Teresa Gomes Lopes, UFAM; FRANCISCO CELIO MAIA CHAVES, CPAA; Ariane Mendes Oliveira, UFAM; Diego Rodrigo Bilby de Freitas, Universidade Nilton Lins. |
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Título: |
Repeatability of biometric and fruit and seed yield traits of sacha inchi. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Acta Amazônica, v. 47, n. 3, p. 195-202, jul./set. 2017. |
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DOI: |
http://dx.doi.org/10.1590/1809-4392201602623 |
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Idioma: |
Inglês |
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Conteúdo: |
Repetibilidade de caracteres biométricos e de produção em frutos e sementes de sacha inchi. O objetivo deste trabalho foi estimar o coeficiente de repetibilidade de características biométricas e de produção relacionadas aos frutos e sementes de sacha inchi (Plukenetia volubilis) e definir o número de avaliações necessárias para um eficiente processo de seleção e avaliação de genótipos da espécie. |
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Palavras-Chave: |
Acurácia; Eficiência de seleção; Melhoramento genético; Selection efficiency. |
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Thesaurus Nal: |
accuracy; breeding; Plukenetia volubilis. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/163744/1/2017-Repeatability-of-biometric-and-fruit-and-seed-yield-traits-of-sacha-inchi.pdf
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Marc: |
LEADER 01205naa a2200265 a 4500
001 2075491
005 2018-01-15
008 2017 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/1809-4392201602623$2DOI
100 1 $aVALENTE, M. S. F.
245 $aRepeatability of biometric and fruit and seed yield traits of sacha inchi.
260 $c2017
520 $aRepetibilidade de caracteres biométricos e de produção em frutos e sementes de sacha inchi. O objetivo deste trabalho foi estimar o coeficiente de repetibilidade de características biométricas e de produção relacionadas aos frutos e sementes de sacha inchi (Plukenetia volubilis) e definir o número de avaliações necessárias para um eficiente processo de seleção e avaliação de genótipos da espécie.
650 $aaccuracy
650 $abreeding
650 $aPlukenetia volubilis
653 $aAcurácia
653 $aEficiência de seleção
653 $aMelhoramento genético
653 $aSelection efficiency
700 1 $aLOPES, M. T. G.
700 1 $aCHAVES, F. C. M.
700 1 $aOLIVEIRA, A. M.
700 1 $aFREITAS, D. R. B. de
773 $tActa Amazônica$gv. 47, n. 3, p. 195-202, jul./set. 2017.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
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Data corrente: |
21/08/2013 |
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Data da última atualização: |
24/07/2018 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BEZERRA, V. S.; CABRAL, L. M. C.; COELHO, E. A. A. |
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Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; LOURDES MARIA CORREA CABRAL, CTAA; SETEC/FINEP. |
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Título: |
Influence of açai fruits (Euterpe oleracea Mart.) conservation on the acceptance of açai drink. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10th., 2013, Rio de Janeiro. [Abstracts...]. Rio de Janeiro: Elsevier, 2013. |
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Idioma: |
Inglês |
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Notas: |
Resumo P1.5.010. |
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Conteúdo: |
The açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from refrigerated fruits served on the two consecutive days, as well as no significant difference in drink of fruits transported at room temperature in this same period. It was concluded that açai fruits collected in regions distant from the consumer center, but kept under refrigeration, produce a drink with a considerable acceptance level, and they could be an alternative for supply of raw material during the off season. MenosThe açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from ... Mostrar Tudo |
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Palavras-Chave: |
Aceitação; Sazonalidade. |
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Thesagro: |
Açaí; Bebida; Euterpe Oleracea; Palmeira oleaginosa. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/88280/1/CPAF-AP-2013-Influence-acai-fruits.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/90408/1/2013-076.pdf
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Marc: |
LEADER 02608nam a2200217 a 4500
001 1964457
005 2018-07-24
008 2013 bl uuuu u00u1 u #d
100 1 $aBEZERRA, V. S.
245 $aInfluence of açai fruits (Euterpe oleracea Mart.) conservation on the acceptance of açai drink.
260 $aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10th., 2013, Rio de Janeiro. [Abstracts...]. Rio de Janeiro: Elsevier$c2013
500 $aResumo P1.5.010.
520 $aThe açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from refrigerated fruits served on the two consecutive days, as well as no significant difference in drink of fruits transported at room temperature in this same period. It was concluded that açai fruits collected in regions distant from the consumer center, but kept under refrigeration, produce a drink with a considerable acceptance level, and they could be an alternative for supply of raw material during the off season.
650 $aAçaí
650 $aBebida
650 $aEuterpe Oleracea
650 $aPalmeira oleaginosa
653 $aAceitação
653 $aSazonalidade
700 1 $aCABRAL, L. M. C.
700 1 $aCOELHO, E. A. A.
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Embrapa Amapá (CPAF-AP) |
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