| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
|
Data corrente: |
13/07/1992 |
|
Data da última atualização: |
13/07/1992 |
|
Autoria: |
BEZERRA, J. E. F.; LEDERMAN, I. E.; ABRAMOF, L.; CAVALCANTE, U. M. T. |
|
Título: |
Sulfato e cloreto de potassio na produtividade e qualidade do abacaxi cv. Smooth Cayenne. |
|
Ano de publicação: |
1983 |
|
Fonte/Imprenta: |
Revista Brasileira de Fruticultura, v.5, n. unico, p.15-20, Cruz das Almas, 1983. |
|
ISSN: |
0100-2945 |
|
Idioma: |
Português |
|
Conteúdo: |
Os efeitos do cloreto de potassio em substituicao ao sulfato de potássio sobre a produtividade e a qualidade dos frutos do abacaxizeiro cv. Smooth Cayenne, foram estudados em solo Podzolico Vermelho Amarelo Lotossolico da UEP de Itapirema IPA, Goiana, PE. Os resultados indicam a possibilidade de substituição total do sulfato pelo cloreto de potássio, sem contudo prejudicar a produtividade, o peso e a qualidade dos frutos. O cloreto de potássio e encontrado no comercio com mais facilidade do que o sulfato, em razão da sua utilização na maioria das formulas comerciais de adubo no estado, além do seu baixo custo em relacao ao sulfato. |
|
Palavras-Chave: |
Adubacao quimica; fontes de potassio. |
|
Thesagro: |
Ananás Comosus; Palatabilidade. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01300naa a2200217 a 4500
001 1632330
005 1992-07-13
008 1983 bl uuuu u00u1 u #d
022 $a0100-2945
100 1 $aBEZERRA, J. E. F.
245 $aSulfato e cloreto de potassio na produtividade e qualidade do abacaxi cv. Smooth Cayenne.
260 $c1983
520 $aOs efeitos do cloreto de potassio em substituicao ao sulfato de potássio sobre a produtividade e a qualidade dos frutos do abacaxizeiro cv. Smooth Cayenne, foram estudados em solo Podzolico Vermelho Amarelo Lotossolico da UEP de Itapirema IPA, Goiana, PE. Os resultados indicam a possibilidade de substituição total do sulfato pelo cloreto de potássio, sem contudo prejudicar a produtividade, o peso e a qualidade dos frutos. O cloreto de potássio e encontrado no comercio com mais facilidade do que o sulfato, em razão da sua utilização na maioria das formulas comerciais de adubo no estado, além do seu baixo custo em relacao ao sulfato.
650 $aAnanás Comosus
650 $aPalatabilidade
653 $aAdubacao quimica
653 $afontes de potassio
700 1 $aLEDERMAN, I. E.
700 1 $aABRAMOF, L.
700 1 $aCAVALCANTE, U. M. T.
773 $tRevista Brasileira de Fruticultura$gv.5, n. unico, p.15-20, Cruz das Almas, 1983.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Café. |
|
Data corrente: |
11/12/2017 |
|
Data da última atualização: |
11/12/2017 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
COELHO, S. V. B.; ROSA, S. D. V. F. da; CLEMENTE, A. da C. S.; PEREIRA, C. C.; FIGUEIREDO, M. A. de; REIS, L. V. |
|
Afiliação: |
STEFANIA VILAS BOAS COELHO, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; ALINE DA CONSOLAÇÃO SAMPAIO CLEMENTE, UFLA; CRISTIANE CARVALHO PEREIRA, UFLA; MADELEINE ALVES DE FIGUEIREDO, UFLA; LEANDRO VILELA REIS, UFLA. |
|
Título: |
Tolerance of Coffea arabica L. seeds to sub zero temperatures. |
|
Ano de publicação: |
2017 |
|
Fonte/Imprenta: |
Ciência e Agrotecnologia, v. 41, n. 3, p. 312-321, May/Jun. 2017. |
|
Idioma: |
Inglês |
|
Notas: |
Título em português: Tolerância de sementes de Coffea arabica L. à temperaturas sub zero. |
|
Conteúdo: |
Preservation of the quality of coffee seeds is hindered by their intermediate behavior in storage. However, long-term storage at sub zero temperatures may be achieved by adjusting the water content of the seeds. The aim of this study was to evaluate the tolerance of coffee seeds to freezing, in relation to physiological and enzymatic modifications. Coffee seeds were dried in two manners, rapid and slow, to water contents of interest, 0.67, 0.43, 0.25, 0.18, 0.11, and 0.05 g H2O g-¹ dw (dry basis). After drying, the seeds were stored at a temperature of -20 ºC and of 86 ºC for 24 hours and for 12 months, and then compared to seeds in cold storage at 10 ºC. The seeds were evaluated through calculation of percentage of normal seedlings, percentage of seedlings with expanded cotyledonary leaves, dry matter of roots and of hypocotyls, and viability of embryos in the tetrazolium test. Expression of the enzymes superoxide dismutase, catalase, and peroxidase were evaluated by means of electrophoretic analysis. Only seeds dried more slowly to 0.18 g H2O g-1 dw present relative tolerance to storing at -20 °C for 12 months. Coffee seeds do not tolerate storage at a temperature of -86 ºC for 12 months. Water contents below 0.11g H2O g-¹ dw and above 0.43 g H2O g-¹ dw hurt the physiological quality of coffee seeds, regardless of the type of drying, temperature, and storage period. Coffee seed embryos are more tolerant to desiccation and to freezing compared to whole seeds, especially when the seeds are dried to 0.05 g H2O g-¹ dw. The catalase enzyme can be used as a biochemical marker to study tolerance to freezing in coffee seeds. MenosPreservation of the quality of coffee seeds is hindered by their intermediate behavior in storage. However, long-term storage at sub zero temperatures may be achieved by adjusting the water content of the seeds. The aim of this study was to evaluate the tolerance of coffee seeds to freezing, in relation to physiological and enzymatic modifications. Coffee seeds were dried in two manners, rapid and slow, to water contents of interest, 0.67, 0.43, 0.25, 0.18, 0.11, and 0.05 g H2O g-¹ dw (dry basis). After drying, the seeds were stored at a temperature of -20 ºC and of 86 ºC for 24 hours and for 12 months, and then compared to seeds in cold storage at 10 ºC. The seeds were evaluated through calculation of percentage of normal seedlings, percentage of seedlings with expanded cotyledonary leaves, dry matter of roots and of hypocotyls, and viability of embryos in the tetrazolium test. Expression of the enzymes superoxide dismutase, catalase, and peroxidase were evaluated by means of electrophoretic analysis. Only seeds dried more slowly to 0.18 g H2O g-1 dw present relative tolerance to storing at -20 °C for 12 months. Coffee seeds do not tolerate storage at a temperature of -86 ºC for 12 months. Water contents below 0.11g H2O g-¹ dw and above 0.43 g H2O g-¹ dw hurt the physiological quality of coffee seeds, regardless of the type of drying, temperature, and storage period. Coffee seed embryos are more tolerant to desiccation and to freezing compared to whole seeds, especially whe... Mostrar Tudo |
|
Palavras-Chave: |
Antioxidant enzymes; Enzima antioxidante; Saturated saline solutions; Solução salina saturada. |
|
Thesagro: |
Congelamento; Secagem. |
|
Thesaurus NAL: |
Drying; Freezing; Silica gel. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/168585/1/Tolerance-of-Coffea-arabica-L.-seeds.pdf
|
|
Marc: |
LEADER 02600naa a2200301 a 4500
001 2082056
005 2017-12-11
008 2017 bl uuuu u00u1 u #d
100 1 $aCOELHO, S. V. B.
245 $aTolerance of Coffea arabica L. seeds to sub zero temperatures.$h[electronic resource]
260 $c2017
500 $aTítulo em português: Tolerância de sementes de Coffea arabica L. à temperaturas sub zero.
520 $aPreservation of the quality of coffee seeds is hindered by their intermediate behavior in storage. However, long-term storage at sub zero temperatures may be achieved by adjusting the water content of the seeds. The aim of this study was to evaluate the tolerance of coffee seeds to freezing, in relation to physiological and enzymatic modifications. Coffee seeds were dried in two manners, rapid and slow, to water contents of interest, 0.67, 0.43, 0.25, 0.18, 0.11, and 0.05 g H2O g-¹ dw (dry basis). After drying, the seeds were stored at a temperature of -20 ºC and of 86 ºC for 24 hours and for 12 months, and then compared to seeds in cold storage at 10 ºC. The seeds were evaluated through calculation of percentage of normal seedlings, percentage of seedlings with expanded cotyledonary leaves, dry matter of roots and of hypocotyls, and viability of embryos in the tetrazolium test. Expression of the enzymes superoxide dismutase, catalase, and peroxidase were evaluated by means of electrophoretic analysis. Only seeds dried more slowly to 0.18 g H2O g-1 dw present relative tolerance to storing at -20 °C for 12 months. Coffee seeds do not tolerate storage at a temperature of -86 ºC for 12 months. Water contents below 0.11g H2O g-¹ dw and above 0.43 g H2O g-¹ dw hurt the physiological quality of coffee seeds, regardless of the type of drying, temperature, and storage period. Coffee seed embryos are more tolerant to desiccation and to freezing compared to whole seeds, especially when the seeds are dried to 0.05 g H2O g-¹ dw. The catalase enzyme can be used as a biochemical marker to study tolerance to freezing in coffee seeds.
650 $aDrying
650 $aFreezing
650 $aSilica gel
650 $aCongelamento
650 $aSecagem
653 $aAntioxidant enzymes
653 $aEnzima antioxidante
653 $aSaturated saline solutions
653 $aSolução salina saturada
700 1 $aROSA, S. D. V. F. da
700 1 $aCLEMENTE, A. da C. S.
700 1 $aPEREIRA, C. C.
700 1 $aFIGUEIREDO, M. A. de
700 1 $aREIS, L. V.
773 $tCiência e Agrotecnologia$gv. 41, n. 3, p. 312-321, May/Jun. 2017.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Café (CNPCa) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
