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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
19/01/2015 |
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Data da última atualização: |
19/01/2015 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
RAMOS, M. R.; LOUREIRO, W.; RACHWAL, M. F. G.; SOUSA, L. P. de. |
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Afiliação: |
Michele Ribeiro Ramos, Doutora em Eng. Florestal; Wilson Loureiro, UFPR; MARCOS FERNANDO GLUCK RACHWAL, CNPF; LETICIA PENNO DERETI, CNPF. |
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Título: |
Potencial de estocagem de carbono no solo visando pagamentos por serviços ambientais. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: PANASOLO, A.; STEFANELLO, A. G. F.; BARACAT, F. A. P. (Coord.). Rio + 20: perspectivas do direito ambiental. Curitiba: Íthala, 2014. Cap. 11. |
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Páginas: |
p. 1-11. |
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Idioma: |
Português |
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Palavras-Chave: |
Mercado de carbono; Uso do solo. |
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Thesagro: |
Manejo do Solo; Matéria Orgânica. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00710naa a2200205 a 4500
001 2005914
005 2015-01-19
008 2014 bl uuuu u00u1 u #d
100 1 $aRAMOS, M. R.
245 $aPotencial de estocagem de carbono no solo visando pagamentos por serviços ambientais.$h[electronic resource]
260 $c2014
300 $ap. 1-11.
650 $aManejo do Solo
650 $aMatéria Orgânica
653 $aMercado de carbono
653 $aUso do solo
700 1 $aLOUREIRO, W.
700 1 $aRACHWAL, M. F. G.
700 1 $aSOUSA, L. P. de
773 $tIn: PANASOLO, A.; STEFANELLO, A. G. F.; BARACAT, F. A. P. (Coord.). Rio + 20: perspectivas do direito ambiental. Curitiba: Íthala, 2014. Cap. 11.
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Registro original: |
Embrapa Florestas (CNPF) |
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Biblioteca |
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Cutter |
Registro |
Volume |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
19/04/2021 |
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Data da última atualização: |
20/04/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SANTOS, D. G. dos; COELHO, C. C. de S.; FERREIRA, A. B. R.; FREITAS-SILVA, O. |
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Afiliação: |
DEIZIANE GOMES DOS SANTOS, UNIRIO; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; ANNA BEATRIZ ROBOTTOM FERREIRA, CTAA; OTNIEL FREITAS SILVA, CTAA. |
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Título: |
Brazilian Coffee Production and the Future Microbiome and Mycotoxin Profile Considering the Climate Change Scenario. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Microorganisms, v. 9, n. 4, 858, 2021. p. 1-20. |
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DOI: |
https://doi.org/10.3390/microorganisms9040858 https://www.mdpi.com/journal/microorganisms |
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Idioma: |
Inglês |
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Notas: |
Review. |
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Conteúdo: |
Brazil holds a series of favorable climatic conditions for agricultural production including the hours and intensity of sunlight, the availability of agricultural land and water resources, as well as diverse climates, soils and biomes. Amidst such diversity, Brazilian coffee producers have obtained various standards of qualities and aromas, between the arabica and robusta species, which each present a wide variety of lineages. However, temperatures in coffee producing municipalities in Brazil have increased by about 0.25 C per decade and annual precipitation has decreased. Therefore, the agricultural sector may face serious challenges in the upcoming decades due to crop sensitivity to water shortages and thermal stress. Furthermore, higher temperatures may reduce the quality of the culture and increase pressure from pests and diseases, reducing worldwide agricultural production. The impacts of climate change directly affect the coffee microbiota. Within the climate change scenario, aflatoxins, which are more toxic than OTA, may become dominant, promoting greater food insecurity surrounding coffee production. Thus, closer attention on the part of authorities is fundamental to stimulate replacement of areas that are apt for coffee production, in line with changes in climate zoning, in order to avoid scarcity of coffee in the world market. |
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Palavras-Chave: |
Aquecimento global. |
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Thesagro: |
Café; Clima; Micotoxina; Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus NAL: |
Climate; Coffee products; Food technology; Global warming; Mycotoxins. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/222713/1/Brazilian-Coffee-Production-and-the-Future-Microbiome-and-Mycotoxin-Profile-Considering-the-Climate-Change-Scenario-1-1.pdf
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Marc: |
LEADER 02345naa a2200313 a 4500
001 2131362
005 2021-04-20
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/microorganisms9040858 https://www.mdpi.com/journal/microorganisms$2DOI
100 1 $aSANTOS, D. G. dos
245 $aBrazilian Coffee Production and the Future Microbiome and Mycotoxin Profile Considering the Climate Change Scenario.$h[electronic resource]
260 $c2021
500 $aReview.
520 $aBrazil holds a series of favorable climatic conditions for agricultural production including the hours and intensity of sunlight, the availability of agricultural land and water resources, as well as diverse climates, soils and biomes. Amidst such diversity, Brazilian coffee producers have obtained various standards of qualities and aromas, between the arabica and robusta species, which each present a wide variety of lineages. However, temperatures in coffee producing municipalities in Brazil have increased by about 0.25 C per decade and annual precipitation has decreased. Therefore, the agricultural sector may face serious challenges in the upcoming decades due to crop sensitivity to water shortages and thermal stress. Furthermore, higher temperatures may reduce the quality of the culture and increase pressure from pests and diseases, reducing worldwide agricultural production. The impacts of climate change directly affect the coffee microbiota. Within the climate change scenario, aflatoxins, which are more toxic than OTA, may become dominant, promoting greater food insecurity surrounding coffee production. Thus, closer attention on the part of authorities is fundamental to stimulate replacement of areas that are apt for coffee production, in line with changes in climate zoning, in order to avoid scarcity of coffee in the world market.
650 $aClimate
650 $aCoffee products
650 $aFood technology
650 $aGlobal warming
650 $aMycotoxins
650 $aCafé
650 $aClima
650 $aMicotoxina
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aAquecimento global
700 1 $aCOELHO, C. C. de S.
700 1 $aFERREIRA, A. B. R.
700 1 $aFREITAS-SILVA, O.
773 $tMicroorganisms$gv. 9, n. 4, 858, 2021. p. 1-20.
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