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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
10/02/2005 |
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Data da última atualização: |
10/02/2005 |
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Autoria: |
LEMOS FILHO, J. P. de; ISAIAS, R. M. dos S. |
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Título: |
Comparative stomatal conductance and chlorophyll a fluorescence in leaves vs. fruits of the cerrado legume tree, Dalbergia miscolobium. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
Brazilian Journal of Plant Physiology, Piracicaba, v. 16, n. 2, p. 89-93, 2004. |
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Idioma: |
Inglês |
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Conteúdo: |
O objetivo deste estudo foi avaliar, comparativamente, a condutância ao vapor d'água e a eficiência fotoquímica, utilizando medidas de fluorescência da clorofila a, em folíolos e frutos de Dalbergia miscolobium, o jacarandá-do-cerrado. A frequência de estômatos nos folíolos foi 20 vezes superior à dos frutos, e este fato foi relacionado aos menores valores de condutância nos últimos, em comparação aos dos folíolos. O rendimento quântico potencial do PSII (Fv/Fmax) foi significativamente inferior nos frutos quando comparados aos folíolos. Os valores de Fv/Fmax para folíolos aumentaram, durante a tarde, para acima de 0,8, indicando fotoinibição dinâmica. Para os frutos, os valoresde Fv/Fmax permaneceram baixos mesmo no início da manhã, revelando a fotoinibição crônica. As folhas apresentaram maior rendimento quântico efetivo e maior taxa aparente de transporte de elétrons (ETR) do que os frutos. Pode-se concluir que o pericarpo dos frutos de D. miscolobium, como outros tecidos verdes apresentam alguma atividade fotossintética, podendo, portanto, contribuir para a manutenção dos frutos e/ou para o desenvolvimento das sementes. |
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Palavras-Chave: |
Condutância ao vapor d'água. |
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Thesagro: |
Cerrado; Estômato; Folha; Fruto; Jacarandá. |
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Categoria do assunto: |
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Marc: |
LEADER 01826naa a2200205 a 4500
001 1568485
005 2005-02-10
008 2004 bl --- 0-- u #d
100 1 $aLEMOS FILHO, J. P. de
245 $aComparative stomatal conductance and chlorophyll a fluorescence in leaves vs. fruits of the cerrado legume tree, Dalbergia miscolobium.
260 $c2004
520 $aO objetivo deste estudo foi avaliar, comparativamente, a condutância ao vapor d'água e a eficiência fotoquímica, utilizando medidas de fluorescência da clorofila a, em folíolos e frutos de Dalbergia miscolobium, o jacarandá-do-cerrado. A frequência de estômatos nos folíolos foi 20 vezes superior à dos frutos, e este fato foi relacionado aos menores valores de condutância nos últimos, em comparação aos dos folíolos. O rendimento quântico potencial do PSII (Fv/Fmax) foi significativamente inferior nos frutos quando comparados aos folíolos. Os valores de Fv/Fmax para folíolos aumentaram, durante a tarde, para acima de 0,8, indicando fotoinibição dinâmica. Para os frutos, os valoresde Fv/Fmax permaneceram baixos mesmo no início da manhã, revelando a fotoinibição crônica. As folhas apresentaram maior rendimento quântico efetivo e maior taxa aparente de transporte de elétrons (ETR) do que os frutos. Pode-se concluir que o pericarpo dos frutos de D. miscolobium, como outros tecidos verdes apresentam alguma atividade fotossintética, podendo, portanto, contribuir para a manutenção dos frutos e/ou para o desenvolvimento das sementes.
650 $aCerrado
650 $aEstômato
650 $aFolha
650 $aFruto
650 $aJacarandá
653 $aCondutância ao vapor d'água
700 1 $aISAIAS, R. M. dos S.
773 $tBrazilian Journal of Plant Physiology, Piracicaba$gv. 16, n. 2, p. 89-93, 2004.
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Registro original: |
Embrapa Cerrados (CPAC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
20/08/2012 |
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Data da última atualização: |
25/04/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CORREA, L. C.; BIASOTO, A. C. T.; SILVA, P. T. de S. e; PEREIRA, G. E.; RYBKA, A. C. P. |
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Afiliação: |
LUIZ CLAUDIO CORREA, CPATSA; ALINE CAMARAO TELLES BIASOTO, CPATSA; PAULA TEREZA DE SOUZA E SILVA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; ANA CECILIA POLONI RYBKA, CPATSA. |
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Título: |
Development and validation of methodology for the determination of sugars in must, grape juice and different types of wine. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
Sucrose is the main sugar translocated from leaves to fruit in vines, but glucose and fructose predominate in grape berry at all developmental stages. After sucrose inversion, the glucose can penetrate quicker to the metabolic pathways. Fermentation is carried out by different types of yeast, witch consume sugars transforming them into alcohol. A method was developed and validated by high performance liquid chromatography to quantify the glucose, fructose and sucrose present in grapes, grape juice and wine. The mobile phase was MilliQ® water, the flow rate 0.5mL.min-1, and detection was by refractive index. The must, grape juices, sweet and dry red wines, with and without chaptalization, white and late harvest dessert wines, were analyzed. The recovery of standards was between 80.44 and 108.22% for all samples and sugars analyzed, validating the method. Repeatability (CV%) was 0.68% for sucrose, 2.93% for glucose and 3.36% for fructose, and the intermediate precision ranged from 1.42 to 2.39%. The quantification curves for the three sugars analyzed were from 25-1600mg.L-1, with R2 ranging from 0.9997 to 0.9999. The sweet red wine without chapatalization, contained the most sucrose (93,01g.L-1), while the dessert wine conteined 255mg.L- 1. Sucrose was not detected in the must and grape juices (detection limit 4.77mg.L-1), but these samples stood out from the others for the fructose and glucose contents. The method was show to be precise and accurate for the quantification of sugars in musts, grape juices and wines. MenosSucrose is the main sugar translocated from leaves to fruit in vines, but glucose and fructose predominate in grape berry at all developmental stages. After sucrose inversion, the glucose can penetrate quicker to the metabolic pathways. Fermentation is carried out by different types of yeast, witch consume sugars transforming them into alcohol. A method was developed and validated by high performance liquid chromatography to quantify the glucose, fructose and sucrose present in grapes, grape juice and wine. The mobile phase was MilliQ® water, the flow rate 0.5mL.min-1, and detection was by refractive index. The must, grape juices, sweet and dry red wines, with and without chaptalization, white and late harvest dessert wines, were analyzed. The recovery of standards was between 80.44 and 108.22% for all samples and sugars analyzed, validating the method. Repeatability (CV%) was 0.68% for sucrose, 2.93% for glucose and 3.36% for fructose, and the intermediate precision ranged from 1.42 to 2.39%. The quantification curves for the three sugars analyzed were from 25-1600mg.L-1, with R2 ranging from 0.9997 to 0.9999. The sweet red wine without chapatalization, contained the most sucrose (93,01g.L-1), while the dessert wine conteined 255mg.L- 1. Sucrose was not detected in the must and grape juices (detection limit 4.77mg.L-1), but these samples stood out from the others for the fructose and glucose contents. The method was show to be precise and accurate for the quantification of ... Mostrar Tudo |
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Palavras-Chave: |
Grapes vinifera; Suco de uva. |
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Thesagro: |
Açúcar; Análise química; Enologia; Mosto; Sacarose; Suco; Uva; Vinho. |
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Thesaurus NAL: |
Grapes; sucrose. |
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Categoria do assunto: |
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F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/931636/1/DEVELOPMENT-AND-VALIDATION-OF-METHODOLOGY-2012.pdf
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Marc: |
LEADER 02587nam a2200313 a 4500
001 1931636
005 2022-04-25
008 2012 bl uuuu u00u1 u #d
100 1 $aCORREA, L. C.
245 $aDevelopment and validation of methodology for the determination of sugars in must, grape juice and different types of wine.
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA$c2012
300 $c1 CD-ROM.
520 $aSucrose is the main sugar translocated from leaves to fruit in vines, but glucose and fructose predominate in grape berry at all developmental stages. After sucrose inversion, the glucose can penetrate quicker to the metabolic pathways. Fermentation is carried out by different types of yeast, witch consume sugars transforming them into alcohol. A method was developed and validated by high performance liquid chromatography to quantify the glucose, fructose and sucrose present in grapes, grape juice and wine. The mobile phase was MilliQ® water, the flow rate 0.5mL.min-1, and detection was by refractive index. The must, grape juices, sweet and dry red wines, with and without chaptalization, white and late harvest dessert wines, were analyzed. The recovery of standards was between 80.44 and 108.22% for all samples and sugars analyzed, validating the method. Repeatability (CV%) was 0.68% for sucrose, 2.93% for glucose and 3.36% for fructose, and the intermediate precision ranged from 1.42 to 2.39%. The quantification curves for the three sugars analyzed were from 25-1600mg.L-1, with R2 ranging from 0.9997 to 0.9999. The sweet red wine without chapatalization, contained the most sucrose (93,01g.L-1), while the dessert wine conteined 255mg.L- 1. Sucrose was not detected in the must and grape juices (detection limit 4.77mg.L-1), but these samples stood out from the others for the fructose and glucose contents. The method was show to be precise and accurate for the quantification of sugars in musts, grape juices and wines.
650 $aGrapes
650 $asucrose
650 $aAçúcar
650 $aAnálise química
650 $aEnologia
650 $aMosto
650 $aSacarose
650 $aSuco
650 $aUva
650 $aVinho
653 $aGrapes vinifera
653 $aSuco de uva
700 1 $aBIASOTO, A. C. T.
700 1 $aSILVA, P. T. de S. e
700 1 $aPEREIRA, G. E.
700 1 $aRYBKA, A. C. P.
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Embrapa Semiárido (CPATSA) |
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