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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
21/01/2008 |
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Data da última atualização: |
05/08/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PIRES, E. J. P.; MIELE, A.; TERRA, M. M.; PELLINSON, G. J. B. |
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Afiliação: |
Erasmo José PAlOU PlRES, Instituto Agronômico de Campinas; ALBERTO MIELE, CNPUV; Maurilo MONTEIRO TERRA; Gilberto José BATISTA PELUNSON. |
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Título: |
Técnicas especiales para mejorar la calidad de la uva de mesa empleadas en el estado de São Paulo, Brasil. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
Fruticultura Profesional, Barcelona, v. 15, n. 113, p. 56-66, 2000. |
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Idioma: |
Espanhol |
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Conteúdo: |
Descripción de las técnicas culturales más utilizadas para mejolar la calidad de la uva de mesa por los viticultores del Estado de São Paulo (Brasil). Palabras clave: Brasil, Prácticas culturales, Uva de mesa. Description of the main cultivation techniques used to improve the quality of the table grape by the grape growers of São Paulo State (Brazil). Key words: Brazil, Cultivation techniques, Table grape. |
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Palavras-Chave: |
Brasil; Cobertura plástica; Enxertia; Incisão anular; Quebra de dormência; Uva de mesa. |
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Thesagro: |
Desbaste; Embalagem; Poda; Pratica Cultural; Regulador de Crescimento; Viticultura. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/200312/1/9374-2000-p.56-66.pdf
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Marc: |
LEADER 01285naa a2200301 a 4500
001 1540441
005 2019-08-05
008 2000 bl uuuu u00u1 u #d
100 1 $aPIRES, E. J. P.
245 $aTécnicas especiales para mejorar la calidad de la uva de mesa empleadas en el estado de São Paulo, Brasil.$h[electronic resource]
260 $c2000
520 $aDescripción de las técnicas culturales más utilizadas para mejolar la calidad de la uva de mesa por los viticultores del Estado de São Paulo (Brasil). Palabras clave: Brasil, Prácticas culturales, Uva de mesa. Description of the main cultivation techniques used to improve the quality of the table grape by the grape growers of São Paulo State (Brazil). Key words: Brazil, Cultivation techniques, Table grape.
650 $aDesbaste
650 $aEmbalagem
650 $aPoda
650 $aPratica Cultural
650 $aRegulador de Crescimento
650 $aViticultura
653 $aBrasil
653 $aCobertura plástica
653 $aEnxertia
653 $aIncisão anular
653 $aQuebra de dormência
653 $aUva de mesa
700 1 $aMIELE, A.
700 1 $aTERRA, M. M.
700 1 $aPELLINSON, G. J. B.
773 $tFruticultura Profesional, Barcelona$gv. 15, n. 113, p. 56-66, 2000.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Meio Ambiente. Para informações adicionais entre em contato com cnpma.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura; Embrapa Meio Ambiente. |
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Data corrente: |
20/09/2019 |
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Data da última atualização: |
26/11/2019 |
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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: |
TERAO, D.; NECHET, K. de L.; FRIGHETTO, R. T. S.; SASAKI, F. F. C. |
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Afiliação: |
DANIEL TERAO, CNPMA; KATIA DE LIMA NECHET, CNPMA; ROSA TOYOKO SHIRAISHI FRIGHETTO, CNPMA; FABIANA FUMI CERQUEIRA SASAKI, CNPMF. |
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Título: |
Ozonated water combined with heat treatment to control the stem-end rot of papaya. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Scientia Horticulturae, v. 257, 2019. Article 108722. |
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DOI: |
https://doi.org/10.1016/j.scienta.2019.108722 |
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Idioma: |
Inglês |
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Conteúdo: |
Stem-end rot is the major postharvest disease of papaya in Brazil, causing significant losses, specially, during long-term transportation and storage. The infection occurs mainly during the flowering period and remains quiescent, without showing any symptom, until the fruit ripening stage begins. The current method of control, using fungicides, has not been effective, besides contaminating the fruit. The aim of the present research was to evaluate the combined treatment using hot water followed by ozonated water to control the disease. The results showed that, as stand-alone treatment, heat and ozone treatment significantly reduced the stem-end rot, controlling around 50% of the severity, and delaying the onset of the symptoms in 3 and 4 days, respectively. A synergistic effect was observed when the treatments were applied combined. The efficacy of the control increased to over 90% and the symptoms onset delayed 7 days. Moreover, the combined treatment delayed the maturation process, increased the PPO activity, and preserved the overall fruit quality, thus extending the shelf life. The integrated approach, combining heat treatment by immersion of peduncle of papaya in hot water at 70 °C followed by immersion in ozonated water (3 mg L?1), controlled efficiently the stem-end rot, therefore being a safe and sustainable alternative for the use of chemicals in postharvest treatment of papaya. |
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Palavras-Chave: |
Água ozonizada; Ozonated water. |
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Thesagro: |
Carica Papaya; Controle Térmico; Mamão; Podridão da Haste. |
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Thesaurus NAL: |
Heat treatment; Papayas; Stem rot. |
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Categoria do assunto: |
--
H Saúde e Patologia |
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Marc: |
LEADER 02223naa a2200277 a 4500
001 2115236
005 2019-11-26
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.scienta.2019.108722$2DOI
100 1 $aTERAO, D.
245 $aOzonated water combined with heat treatment to control the stem-end rot of papaya.$h[electronic resource]
260 $c2019
520 $aStem-end rot is the major postharvest disease of papaya in Brazil, causing significant losses, specially, during long-term transportation and storage. The infection occurs mainly during the flowering period and remains quiescent, without showing any symptom, until the fruit ripening stage begins. The current method of control, using fungicides, has not been effective, besides contaminating the fruit. The aim of the present research was to evaluate the combined treatment using hot water followed by ozonated water to control the disease. The results showed that, as stand-alone treatment, heat and ozone treatment significantly reduced the stem-end rot, controlling around 50% of the severity, and delaying the onset of the symptoms in 3 and 4 days, respectively. A synergistic effect was observed when the treatments were applied combined. The efficacy of the control increased to over 90% and the symptoms onset delayed 7 days. Moreover, the combined treatment delayed the maturation process, increased the PPO activity, and preserved the overall fruit quality, thus extending the shelf life. The integrated approach, combining heat treatment by immersion of peduncle of papaya in hot water at 70 °C followed by immersion in ozonated water (3 mg L?1), controlled efficiently the stem-end rot, therefore being a safe and sustainable alternative for the use of chemicals in postharvest treatment of papaya.
650 $aHeat treatment
650 $aPapayas
650 $aStem rot
650 $aCarica Papaya
650 $aControle Térmico
650 $aMamão
650 $aPodridão da Haste
653 $aÁgua ozonizada
653 $aOzonated water
700 1 $aNECHET, K. de L.
700 1 $aFRIGHETTO, R. T. S.
700 1 $aSASAKI, F. F. C.
773 $tScientia Horticulturae$gv. 257, 2019. Article 108722.
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Embrapa Meio Ambiente (CNPMA) |
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