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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
14/07/2009 |
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Data da última atualização: |
08/08/2019 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, R. de C. B. da; SANTOS, L. M. B. dos; SILVA, T. C. F. dos S.; SIQUEIRA, K. M. M. de; KIILL, L. H. P. |
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Afiliação: |
Rita de Cássia Barbosa da Silva, UNEB/DTCS; Leonardo Madeira Barbosa dos Santos, UNEB/DTCS; Tainara Cristine Ferreira dos Santos Silva, UNEB/DTCS; Kátia Maria Medeiros de Siqueira, UNEB/DTCS; LUCIA HELENA PIEDADE KIILL, CPATSA. |
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Título: |
Polinização natural no maracujá amarelo (Passiflora edulis f. Flavicarpa Deg) e taxas de frutificação, em Juazeiro-BA. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: CONGRESSO NACIONAL DE BOTÂNICA, 60.; REUNIÃO NORDESTINA DE BOTÂNICA, 32.; ERBOT - ENCONTRO REGIONAL DE BOTÂNICOS - MG, BA , ES, 29., 2009, Feira de Santana. Botânica brasileira: futuro e compromissos. Feira de Santana: SBB: UEFS, 2009. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Conteúdo: |
O objetivo deste trabalho foi quantificar a polinização natural do maracujá amarelo ao longo do ano, em plantio próximo a vegetação nativa. |
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Palavras-Chave: |
Maracujá amarelo; Polinização natural. |
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Thesagro: |
Vegetação Nativa. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPATSA-2009-09/40952/1/OPB2326.pdf
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Marc: |
LEADER 01001nam a2200205 a 4500
001 1149853
005 2019-08-08
008 2009 bl uuuu u00u1 u #d
100 1 $aSILVA, R. de C. B. da
245 $aPolinização natural no maracujá amarelo (Passiflora edulis f. Flavicarpa Deg) e taxas de frutificação, em Juazeiro-BA.
260 $aIn: CONGRESSO NACIONAL DE BOTÂNICA, 60.; REUNIÃO NORDESTINA DE BOTÂNICA, 32.; ERBOT - ENCONTRO REGIONAL DE BOTÂNICOS - MG, BA , ES, 29., 2009, Feira de Santana. Botânica brasileira: futuro e compromissos. Feira de Santana: SBB: UEFS$c2009
300 $c1 CD-ROM.
520 $aO objetivo deste trabalho foi quantificar a polinização natural do maracujá amarelo ao longo do ano, em plantio próximo a vegetação nativa.
650 $aVegetação Nativa
653 $aMaracujá amarelo
653 $aPolinização natural
700 1 $aSANTOS, L. M. B. dos
700 1 $aSILVA, T. C. F. dos S.
700 1 $aSIQUEIRA, K. M. M. de
700 1 $aKIILL, L. H. P.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
13/12/2016 |
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Data da última atualização: |
13/12/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
SOBREIRA, F. M.; OLIVEIRA, A. C. B. de; PEREIRA, A. A.; MARTINS, A. G.; SAKIYAMA, N. S. |
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Afiliação: |
FABRÍCIO MOREIRA SOBREIRA, Instituto Federal de Educação, Ciência e Tecnologia Catarinense; ANTONIO CARLOS BAIAO DE OLIVEIRA, SAPC; ANTONIO ALVES PEREIRA, SAPC; ANDRÉ GUARÇONI MARTINS, INCAPER; NEY SUSSUMU SAKIYAMA, UFV. |
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Título: |
Divergence among arabica coffee genotypes for sensory quality. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Australian Journal of Crop Science, v. 10, n. 10, p. 1442-1448, out. 2016 |
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Idioma: |
Inglês |
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Conteúdo: |
The production of specialty coffees is the main criterion to add value to the product. However, there is a lack of information regarding genetic variability of C. arabica for quality improvement. The aim of this study was to analyze the genetic divergence among Coffee arabica genotypes regarding the potential cup quality, possible limitations and their potential use in breeding programs to improve quality. We evaluated 101 coffee genotypes from the Germplasm Active Bank of Empresa de Pesquisa Agropecuária de Minas Gerais, covering different groups of genealogical origin. A randomized block design was used with two replications. Sensory analysis of the beverage was performed by two tasters per sample (repetition), using the Cup of Excellence methodology enhanced by the Brazilian Specialty Coffee Association. The attributes assessed were clean cup, sweetness, acidity, body, flavor, aftertaste, balance, overall and final score. K-means and Ward clustering methods were used to study the genotypes divergence. Based on sensory scores, the formed clusters differed with regards to all sensory characteristics (P ≤ 0.01). Three K-means clusters were formed among 40, 45 and 16 genotypes, with final average scores of 80.11, 83.17 and 87.56 points, respectively. Ninety percent of the genotypes evaluated have the genetic potential to produce specialty coffees. The observed divergence indicates the potential of genetic gains for quality and the Híbrido de Timor germplasm can be used for this purpose. MenosThe production of specialty coffees is the main criterion to add value to the product. However, there is a lack of information regarding genetic variability of C. arabica for quality improvement. The aim of this study was to analyze the genetic divergence among Coffee arabica genotypes regarding the potential cup quality, possible limitations and their potential use in breeding programs to improve quality. We evaluated 101 coffee genotypes from the Germplasm Active Bank of Empresa de Pesquisa Agropecuária de Minas Gerais, covering different groups of genealogical origin. A randomized block design was used with two replications. Sensory analysis of the beverage was performed by two tasters per sample (repetition), using the Cup of Excellence methodology enhanced by the Brazilian Specialty Coffee Association. The attributes assessed were clean cup, sweetness, acidity, body, flavor, aftertaste, balance, overall and final score. K-means and Ward clustering methods were used to study the genotypes divergence. Based on sensory scores, the formed clusters differed with regards to all sensory characteristics (P ≤ 0.01). Three K-means clusters were formed among 40, 45 and 16 genotypes, with final average scores of 80.11, 83.17 and 87.56 points, respectively. Ninety percent of the genotypes evaluated have the genetic potential to produce specialty coffees. The observed divergence indicates the potential of genetic gains for quality and the Híbrido de Timor germplasm can be used ... Mostrar Tudo |
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Palavras-Chave: |
Bourbon; Híbrido de timor; Specialty coffee. |
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Thesaurus NAL: |
Genetic resources. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/151659/1/Divergence-among-arabica-coffee.pdf
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Marc: |
LEADER 02159naa a2200217 a 4500
001 2058485
005 2016-12-13
008 2016 bl uuuu u00u1 u #d
100 1 $aSOBREIRA, F. M.
245 $aDivergence among arabica coffee genotypes for sensory quality.$h[electronic resource]
260 $c2016
520 $aThe production of specialty coffees is the main criterion to add value to the product. However, there is a lack of information regarding genetic variability of C. arabica for quality improvement. The aim of this study was to analyze the genetic divergence among Coffee arabica genotypes regarding the potential cup quality, possible limitations and their potential use in breeding programs to improve quality. We evaluated 101 coffee genotypes from the Germplasm Active Bank of Empresa de Pesquisa Agropecuária de Minas Gerais, covering different groups of genealogical origin. A randomized block design was used with two replications. Sensory analysis of the beverage was performed by two tasters per sample (repetition), using the Cup of Excellence methodology enhanced by the Brazilian Specialty Coffee Association. The attributes assessed were clean cup, sweetness, acidity, body, flavor, aftertaste, balance, overall and final score. K-means and Ward clustering methods were used to study the genotypes divergence. Based on sensory scores, the formed clusters differed with regards to all sensory characteristics (P ≤ 0.01). Three K-means clusters were formed among 40, 45 and 16 genotypes, with final average scores of 80.11, 83.17 and 87.56 points, respectively. Ninety percent of the genotypes evaluated have the genetic potential to produce specialty coffees. The observed divergence indicates the potential of genetic gains for quality and the Híbrido de Timor germplasm can be used for this purpose.
650 $aGenetic resources
653 $aBourbon
653 $aHíbrido de timor
653 $aSpecialty coffee
700 1 $aOLIVEIRA, A. C. B. de
700 1 $aPEREIRA, A. A.
700 1 $aMARTINS, A. G.
700 1 $aSAKIYAMA, N. S.
773 $tAustralian Journal of Crop Science$gv. 10, n. 10, p. 1442-1448, out. 2016
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Embrapa Café (CNPCa) |
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