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| Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
04/03/2008 |
Data da última atualização: |
06/10/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SILVA, E. C. da Silva; NOGUEIRA, R. J. M. C.; ARAUJO, F. P. de; MELO, N. F. de; AZEVEDO NETO, A. D. de. |
Afiliação: |
Elizamar Ciríaco da Silva, UFRPE; Rejane Jurema Mansur Custódio Nogueira, UFRPE; FRANCISCO PINHEIRO DE ARAUJO, CPATSA; NATONIEL FRANKLIN DE MELO, CPATSA; André Dias de Azevedo Neto, UFRPE. |
Título: |
Physiological responses to salt stress in young umbu plants. |
Ano de publicação: |
2008 |
Fonte/Imprenta: |
Environmental and Experimental Botany, Oxford, v.63, n. 1/3, p. 147-157, 2008. |
Idioma: |
Inglês |
Conteúdo: |
Soil salinity affects plant growth and development due to harmful ion effects and water stress caused by reduced osmotic potential in the soil solution. |
Palavras-Chave: |
Umbu jovem; Umbuzeiro. |
Thesagro: |
Crescimento; Salinidade; Solo; Solo Salino; Umbu. |
Thesaurus Nal: |
Soil salinity. |
Categoria do assunto: |
A Sistemas de Cultivo |
Marc: |
LEADER 00871naa a2200265 a 4500 001 1162359 005 2017-10-06 008 2008 bl uuuu u00u1 u #d 100 1 $aSILVA, E. C. da Silva 245 $aPhysiological responses to salt stress in young umbu plants. 260 $c2008 520 $aSoil salinity affects plant growth and development due to harmful ion effects and water stress caused by reduced osmotic potential in the soil solution. 650 $aSoil salinity 650 $aCrescimento 650 $aSalinidade 650 $aSolo 650 $aSolo Salino 650 $aUmbu 653 $aUmbu jovem 653 $aUmbuzeiro 700 1 $aNOGUEIRA, R. J. M. C. 700 1 $aARAUJO, F. P. de 700 1 $aMELO, N. F. de 700 1 $aAZEVEDO NETO, A. D. de 773 $tEnvironmental and Experimental Botany, Oxford$gv.63, n. 1/3, p. 147-157, 2008.
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Registro Completo
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
21/09/2021 |
Data da última atualização: |
30/11/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
REIS, R. C.; OLIVEIRA, L. A. de; ALMEIDA, J. M.; JESUS NETA, PALMIRA de; SANTOS, F. D.; SANTOS, V. da S.; CRUZ, R. S. |
Afiliação: |
RONIELLI CARDOSO REIS, CNPMF; LUCIANA ALVES DE OLIVEIRA, CNPMF; JAMILLE MOTA ALMEIDA, FAMAM; PALMIRA DE JESUS NETA, UFRB; FABRINE DIAS SANTOS, FAMAM; VANDERLEI DA SILVA SANTOS, CNPMF; RENATO SOUZA CRUZ, UEFS. |
Título: |
Culinary quality and sensory profile of cassava varieties harvested at different ages qualidade culinária e perfil sensorial de variedades de mandioca de mesa |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Semina: Ciências Agrárias, Londrina, v. 42, n. 2, p. 657-678, mar./abr. 2021. |
Série: |
1679-0359 |
Idioma: |
Inglês |
Conteúdo: |
Sweet cassava must be rapidly cooked and meet the sensory and technological requirements of consumers. The objectives of this study were to evaluate the culinary quality of sweet cassava varieties harvested at three ages and obtain the sensory profile of these varieties using the check-all-that-apply method (CATA). Roots of three cassava varieties released or recommended by Embrapa (BRS Aipim Brasil, BRS Dourada and Saracura) and the commercial variety Eucalipto, harvested at nine, 12 and 15 months of age, were evaluated for physical, chemical and sensory aspects. At nine months of age, the Saracura, BRS Aipim Brasil and BRS Dourada varieties did not differ in cooking time, averaging 41.62 min. The Eucalipto variety had similar cooking times at the three harvest ages, averaging 21.83 min. There was a difference between the four varieties at nine months, with Saracura exhibiting the lowest acceptance score (5.0) and differing from the Eucalipto variety, which showed an average score of 6.3. At 12 months of age, there was a significant increase in the acceptance of the Saracura and BRS Aipim Brasil varieties, which did not differ from Eucalipto and had an average score of 6.4. Consumers perceived differences between the sensory characteristics of the cassava varieties using CATA. The sensory terms ?creamy?, ?soft? and ?sticky? can be associated with greater acceptance of cooked cassava roots, whereas terms such as ?floury?, ?slightly bitter?, ?no taste?, ?hard? and ?fibrous? can be associated with less acceptance and are therefore undesirable from the consumer?s point of view. Principal component analysis showed that the age at which the roots were harvested had a great effect on the culinary quality of cassava, regardless of the evaluated variety. The commercial variety Eucalipto was well-accepted by the consumers irrespective of root age and can be harvested at any of the evaluated ages. For the Saracura, BRS Aipim Brasil and BRS Dourada varieties, harvesting is recommended at 12 or 15 months so that better quality roots are obtained. MenosSweet cassava must be rapidly cooked and meet the sensory and technological requirements of consumers. The objectives of this study were to evaluate the culinary quality of sweet cassava varieties harvested at three ages and obtain the sensory profile of these varieties using the check-all-that-apply method (CATA). Roots of three cassava varieties released or recommended by Embrapa (BRS Aipim Brasil, BRS Dourada and Saracura) and the commercial variety Eucalipto, harvested at nine, 12 and 15 months of age, were evaluated for physical, chemical and sensory aspects. At nine months of age, the Saracura, BRS Aipim Brasil and BRS Dourada varieties did not differ in cooking time, averaging 41.62 min. The Eucalipto variety had similar cooking times at the three harvest ages, averaging 21.83 min. There was a difference between the four varieties at nine months, with Saracura exhibiting the lowest acceptance score (5.0) and differing from the Eucalipto variety, which showed an average score of 6.3. At 12 months of age, there was a significant increase in the acceptance of the Saracura and BRS Aipim Brasil varieties, which did not differ from Eucalipto and had an average score of 6.4. Consumers perceived differences between the sensory characteristics of the cassava varieties using CATA. The sensory terms ?creamy?, ?soft? and ?sticky? can be associated with greater acceptance of cooked cassava roots, whereas terms such as ?floury?, ?slightly bitter?, ?no taste?, ?hard? and ?fibrous? c... Mostrar Tudo |
Thesagro: |
Mandioca. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02800naa a2200217 a 4500 001 2134636 005 2021-11-30 008 2021 bl uuuu u00u1 u #d 100 1 $aREIS, R. C. 245 $aCulinary quality and sensory profile of cassava varieties harvested at different ages qualidade culinária e perfil sensorial de variedades de mandioca de mesa$h[electronic resource] 260 $c2021 490 $a1679-0359 520 $aSweet cassava must be rapidly cooked and meet the sensory and technological requirements of consumers. The objectives of this study were to evaluate the culinary quality of sweet cassava varieties harvested at three ages and obtain the sensory profile of these varieties using the check-all-that-apply method (CATA). Roots of three cassava varieties released or recommended by Embrapa (BRS Aipim Brasil, BRS Dourada and Saracura) and the commercial variety Eucalipto, harvested at nine, 12 and 15 months of age, were evaluated for physical, chemical and sensory aspects. At nine months of age, the Saracura, BRS Aipim Brasil and BRS Dourada varieties did not differ in cooking time, averaging 41.62 min. The Eucalipto variety had similar cooking times at the three harvest ages, averaging 21.83 min. There was a difference between the four varieties at nine months, with Saracura exhibiting the lowest acceptance score (5.0) and differing from the Eucalipto variety, which showed an average score of 6.3. At 12 months of age, there was a significant increase in the acceptance of the Saracura and BRS Aipim Brasil varieties, which did not differ from Eucalipto and had an average score of 6.4. Consumers perceived differences between the sensory characteristics of the cassava varieties using CATA. The sensory terms ?creamy?, ?soft? and ?sticky? can be associated with greater acceptance of cooked cassava roots, whereas terms such as ?floury?, ?slightly bitter?, ?no taste?, ?hard? and ?fibrous? can be associated with less acceptance and are therefore undesirable from the consumer?s point of view. Principal component analysis showed that the age at which the roots were harvested had a great effect on the culinary quality of cassava, regardless of the evaluated variety. The commercial variety Eucalipto was well-accepted by the consumers irrespective of root age and can be harvested at any of the evaluated ages. For the Saracura, BRS Aipim Brasil and BRS Dourada varieties, harvesting is recommended at 12 or 15 months so that better quality roots are obtained. 650 $aMandioca 700 1 $aOLIVEIRA, L. A. de 700 1 $aALMEIDA, J. M. 700 1 $aJESUS NETA, PALMIRA de 700 1 $aSANTOS, F. D. 700 1 $aSANTOS, V. da S. 700 1 $aCRUZ, R. S. 773 $tSemina: Ciências Agrárias, Londrina$gv. 42, n. 2, p. 657-678, mar./abr. 2021.
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