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Registros recuperados : 119 | |
Registros recuperados : 119 | |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Unidades Centrais; Embrapa Uva e Vinho. |
Data corrente: |
16/09/2014 |
Data da última atualização: |
21/10/2014 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
NASSUR, R. de C. M. R.; PEREIRA, G. E.; ALVES, J. A.; LIMA, L. C. de O. |
Afiliação: |
GIULIANO ELIAS PEREIRA, CNPUV. |
Título: |
Chemical characteristics of grape juices from different cultivar and rootstock combinations. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 49, n. 7, p. 540-545, 2014. |
Idioma: |
Inglês |
Notas: |
DOI: 10.1590/S0100-204X2014000700006 |
Conteúdo: |
The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar. |
Palavras-Chave: |
Amina biogência; Aminas biogênicas; Análise de componenetes principais; Antocianinas; Características químicas; Fenólico; Fenólicos; Suco de uva. |
Thesagro: |
Antocianina; Porta enxerto; Propriedade físico-química; Uva; Viticultura; Vitis Labrusca. |
Thesaurus NAL: |
Anthocyanins; Biogenic amines; Grapes; Principal component analysis. |
Categoria do assunto: |
-- F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/110334/1/Pereira-PAB.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/203741/1/Chemical-characteristics-of-grape-juices-trom-different-cultivar-and-rootstock-combinations.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/108655/1/Chemical-characteristics.pdf
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Marc: |
LEADER 02384naa a2200385 a 4500 001 1997941 005 2014-10-21 008 2014 bl uuuu u00u1 u #d 100 1 $aNASSUR, R. de C. M. R. 245 $aChemical characteristics of grape juices from different cultivar and rootstock combinations. 260 $c2014 500 $aDOI: 10.1590/S0100-204X2014000700006 520 $aThe objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar. 650 $aAnthocyanins 650 $aBiogenic amines 650 $aGrapes 650 $aPrincipal component analysis 650 $aAntocianina 650 $aPorta enxerto 650 $aPropriedade físico-química 650 $aUva 650 $aViticultura 650 $aVitis Labrusca 653 $aAmina biogência 653 $aAminas biogênicas 653 $aAnálise de componenetes principais 653 $aAntocianinas 653 $aCaracterísticas químicas 653 $aFenólico 653 $aFenólicos 653 $aSuco de uva 700 1 $aPEREIRA, G. E. 700 1 $aALVES, J. A. 700 1 $aLIMA, L. C. de O. 773 $tPesquisa Agropecuária Brasileira$gv. 49, n. 7, p. 540-545, 2014.
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Embrapa Uva e Vinho (CNPUV) |
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