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Registros recuperados : 6 | |
1. | | YAMAMOTO, L. Y.; KOYAMA, R.; BORGES, W. F. S.; ANTUNES, L. E. C.; ASSIS, A. M. de; ROBERTO, S. R. Substratos e aib no enraizamento de estacas de amoreira-preta ´xavante`. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 22., 2012, Bento Gonçalves. Anais... Bento Gonçalves: SBF, 2012. Biblioteca(s): Embrapa Clima Temperado. |
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2. | | YAMAMOTO, L. Y.; KOYAMA, R.; BORGES, W. F. S.; ANTUNES, L. E. C.; ASSIS, A. M. de; ROBERTO, S. R. Substratos no enraizamento de estacas herbáceas de amora-preta Xavante. Ciência Rural, Santa Maria, v. 43, n.1, p.15-20, jan. 2013. Biblioteca(s): Embrapa Clima Temperado. |
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3. | | ROBERTO, S. R.; BORGES, W. F. S.; COLOMBO, R. C.; KOYAMA, R.; HUSSAIN, I.; SOUZA, R. T. de. Berry-cluster thinning to prevent bunch compactness of 'BRS Vitoria', a new black seedless grape. Scientia Horticulturae, v. 197, p. 297-303, 2015. Biblioteca(s): Embrapa Uva e Vinho. |
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4. | | YAMAMOTO, L. Y.; KOYAMA, R.; ASSIS, A. M. de; BORGES, W. F. S.; OLIVEIRA, I. R. de; ROBERTO, S. R. Color of berry and juice of 'isabel' grape treated with abscisic acid in different ripening stages. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 50, n. 12, p. 1160-1167, dez. 2015. Título em português: Cor das bagas e do suco da uva 'Isabel' tratada com ácido abscísico em diferentes fases de maturação. Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Unidades Centrais. |
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5. | | KOYAMA, R.; BORGES, W. F. S.; COLOMBO, R. C.; HUSSAIN, I.; SOUZA, R. T. de; ROBERTO, S. R. Phenology and Yield of the Hybrid Seedless Grape "BRS Melodia" Grown in an Annual Double Cropping System in a Subtropical Area. Horticulturae, v. 6, n. 3, p. 1-11, 2020. Biblioteca(s): Embrapa Uva e Vinho. |
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6. | | KOYAMA, R.; COLOMBO, R. C.; BORGES, W. F. S.; SILVESTRE, J. P.; HUSSAIN, I.; SHAHAB, M.; AHMED, S.; PRUDENCIO, S. H.; SOUZA, R. T. de; ROBERTO, S. R. Abscisic acid application affects colorand acceptance of the new hybrid 'BRS melodia' seedless grape grownin a subtropical region. HortScience, v. 54, n. 6, p. 1055-1060, 2019. Biblioteca(s): Embrapa Uva e Vinho. |
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Registros recuperados : 6 | |
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Registro Completo
Biblioteca(s): |
Embrapa Unidades Centrais. |
Data corrente: |
05/01/2016 |
Data da última atualização: |
29/05/2017 |
Autoria: |
YAMAMOTO, L. Y.; KOYAMA, R.; ASSIS, A. M. de; BORGES, W. F. S.; OLIVEIRA, I. R. de; ROBERTO, S. R. |
Afiliação: |
LILIAN YUKARI YAMAMOTO, UEL; RENATA KOYAMA, UEL; ADRIANE MARINHO DE ASSIS, UEL; WELLINGTON FERNANDO SILVA BORGES, UEL; IZADORA RODRIGUES DE OLIVEIRA, UEL; SERGIO RUFFO ROBERTO, UEL. |
Título: |
Color of berry and juice of 'isabel' grape treated with abscisic acid in different ripening stages. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 50, n. 12, p. 1160-1167, dez. 2015. |
Idioma: |
Inglês Português |
Notas: |
Título em português: Cor das bagas e do suco da uva 'Isabel' tratada com ácido abscísico em diferentes fases de maturação. |
Conteúdo: |
The objective of this work was to evaluate the effect of (S)?cis?abscisic acid (S?ABA) application at different ripening stages, in increasing phenolic compounds and color of berry and juice of 'Isabel' grape (Vitis labrusca). The evaluated treatments were: control, without S?ABA application; 400 mgL?1 S?ABA applied 7 days before veraison(DBV) + 400 mg L?1 S?ABA at 35 days after first application (DAFA); 400 mg L?1 S?ABA applied at veraison (V) + 400 mg L?1 S?ABA at 35 DAFA; and 400 mg L?1 S?ABA applied 7 days after veraison (DAV) + 400 mg L-1 S?ABA at 35 DAFA. There was no difference among treatments regarding the physical characteristics of berries and clusters, as well as total polyphenols in berry and juice. However, there was an increase in total anthocyanins in berry and juice with S?ABA application. Colorimetric variables indicated the increase in color of berry treated with S?ABA. Juices produced from grapes treated with S?ABA were more appreciated by tasters. The treatments with 400 mg L ?1 S?ABA applied 7 days before, during, or 7 days after veraison, combined with an additional application 35 days after the first one, increment total anthocyanin concentration and color of berry and juice of 'Isabel' grape, with better juice acceptance, without affecting total polyphenol concentration. |
Palavras-Chave: |
Antocianinas; Growth regulador. |
Thesagro: |
Antocianina; Cor; Regulador de Crescimento; Vitis Labrusca. |
Thesaurus NAL: |
anthocyanins; color; Growth regulators. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/136575/1/Color-of-berry-and-juice.pdf
|
Marc: |
LEADER 02299naa a2200301 a 4500 001 2032874 005 2017-05-29 008 2015 bl uuuu u00u1 u #d 100 1 $aYAMAMOTO, L. Y. 245 $aColor of berry and juice of 'isabel' grape treated with abscisic acid in different ripening stages. 260 $c2015 500 $aTítulo em português: Cor das bagas e do suco da uva 'Isabel' tratada com ácido abscísico em diferentes fases de maturação. 520 $aThe objective of this work was to evaluate the effect of (S)?cis?abscisic acid (S?ABA) application at different ripening stages, in increasing phenolic compounds and color of berry and juice of 'Isabel' grape (Vitis labrusca). The evaluated treatments were: control, without S?ABA application; 400 mgL?1 S?ABA applied 7 days before veraison(DBV) + 400 mg L?1 S?ABA at 35 days after first application (DAFA); 400 mg L?1 S?ABA applied at veraison (V) + 400 mg L?1 S?ABA at 35 DAFA; and 400 mg L?1 S?ABA applied 7 days after veraison (DAV) + 400 mg L-1 S?ABA at 35 DAFA. There was no difference among treatments regarding the physical characteristics of berries and clusters, as well as total polyphenols in berry and juice. However, there was an increase in total anthocyanins in berry and juice with S?ABA application. Colorimetric variables indicated the increase in color of berry treated with S?ABA. Juices produced from grapes treated with S?ABA were more appreciated by tasters. The treatments with 400 mg L ?1 S?ABA applied 7 days before, during, or 7 days after veraison, combined with an additional application 35 days after the first one, increment total anthocyanin concentration and color of berry and juice of 'Isabel' grape, with better juice acceptance, without affecting total polyphenol concentration. 650 $aanthocyanins 650 $acolor 650 $aGrowth regulators 650 $aAntocianina 650 $aCor 650 $aRegulador de Crescimento 650 $aVitis Labrusca 653 $aAntocianinas 653 $aGrowth regulador 700 1 $aKOYAMA, R. 700 1 $aASSIS, A. M. de 700 1 $aBORGES, W. F. S. 700 1 $aOLIVEIRA, I. R. de 700 1 $aROBERTO, S. R. 773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 50, n. 12, p. 1160-1167, dez. 2015.
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