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2. | | BUENO, C. J.; AMBRÓSIO, M. M. de Q.; SOUZA, N. L. de; CEREZINI, P. C. Controle de Fusarium oxysporum f.sp. lycopersici raça 2, Macrophomina phaseolina e Sclerotium rolfsii em microcosmo simulando solarização com prévia incorporação de couve (Brassicae oleracea varoacephala L.). Summa Phytopathologica, Botucatu, v. 30, n. 3, p. 356-363, July/Sept. 2004. Biblioteca(s): Embrapa Agricultura Digital. |
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7. | | SILVA, R. M. da; AMBROSIO, M. M. de Q.; AGUIAR, A. V. M. de; FALEIRO, F. G.; CARDOSO, A. M. S.; MENDONÇA, V. Reação de cultivares de maracujazeiro em áreas com fusariose. Reaction of passion fruit cultivars in areas with fusariosis. Summa Phytopathologica, Botucatu, v. 43, n. 2, p. 98-102, abr./jun. 2017 Biblioteca(s): Embrapa Cerrados. |
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8. | | FREITAS, A. S. DE; CEZAR, M. A.; AMBRÓSIO, M. M. DE Q.; SILVA, A. K. F. DA; ARAGÃO, M. DO L.; LIMA, J. A. DE A. Ocorrência de vírus em cultivos de feijoeiro-caupi no sertão da Paraíba. Tropical Palnta Pathology, v. 37, n. 4, p. 286-290, jul./ago., 2012. Biblioteca(s): Embrapa Algodão. |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria Tropical. |
Data corrente: |
10/01/2024 |
Data da última atualização: |
11/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
MAGALHAES, H. C. R.; GARRUTI, D. dos S.; GANDRA, E. A.; PURGATTO, E. |
Afiliação: |
HILTON CESAR RODRIGUES MAGALHAES, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; ELIEZER ÁVILA GANDRA, UNIVERSIDADE FEDERAL DE PELOTAS; EDUARDO PURGATTO, UNIVERSIDADE DE SÃO PAULO. |
Título: |
Effect of postharvest treatments on the biosynthesis of fruit volatile compounds: a literature review. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Current Nutrition & Food Science, v. 19, n. 3, p. 246–261, 2023. |
DOI: |
10.2174/1573401318666220527123341 |
Idioma: |
Inglês |
Conteúdo: |
Fruits have different aromatic profiles according to their stage of ripeness; therefore, the volatile compounds profile is an important quality attribute, which also determines flavor and aroma characteristics, making this profile a perfect option to guide the optimization of postharvest treatment of fruits. In this context, the objective was to discuss the effects of postharvest treatments, associating them with the biosynthesis of volatile compounds in fruits. There are three major groups of fruit flavor precursors: carbohydrates, amino acids, and fatty acids. The biosynthesis of volatile compounds is directly related to metabolic changes that occur according to the fruit ripening stage. This process occurs under the regulation of hormones, which have ethylene as one of the main agents. Several hormones are also part of this complex mechanism and interact by regulating ethylene levels positively or negatively to form a fine adjustment. Therefore, hormonal treatments have an impact on the biosynthesis of volatile compounds in different ways. Other postharvest treatments, such as cold storage, controlled atmosphere, and UV radiation, can also impact the biosynthesis of volatile compounds, but are generally used synergistically, which circumvents the negative effects on the aromatic profile of the fruits. |
Thesagro: |
Ácido Graxo Volátil; Aminoácido; Carboidrato; Etileno; Fruta; Hormônio; Maturação; Pós-Colheita. |
Thesaurus NAL: |
Amino acids; Carbohydrates; Ethylene; Fatty acids; Fruits; Hormones; Postharvest treatment; Ripening; Volatile compounds; Volatile fatty acids. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02413naa a2200385 a 4500 001 2160636 005 2024-01-11 008 2023 bl uuuu u00u1 u #d 024 7 $a10.2174/1573401318666220527123341$2DOI 100 1 $aMAGALHAES, H. C. R. 245 $aEffect of postharvest treatments on the biosynthesis of fruit volatile compounds$ba literature review.$h[electronic resource] 260 $c2023 520 $aFruits have different aromatic profiles according to their stage of ripeness; therefore, the volatile compounds profile is an important quality attribute, which also determines flavor and aroma characteristics, making this profile a perfect option to guide the optimization of postharvest treatment of fruits. In this context, the objective was to discuss the effects of postharvest treatments, associating them with the biosynthesis of volatile compounds in fruits. There are three major groups of fruit flavor precursors: carbohydrates, amino acids, and fatty acids. The biosynthesis of volatile compounds is directly related to metabolic changes that occur according to the fruit ripening stage. This process occurs under the regulation of hormones, which have ethylene as one of the main agents. Several hormones are also part of this complex mechanism and interact by regulating ethylene levels positively or negatively to form a fine adjustment. Therefore, hormonal treatments have an impact on the biosynthesis of volatile compounds in different ways. Other postharvest treatments, such as cold storage, controlled atmosphere, and UV radiation, can also impact the biosynthesis of volatile compounds, but are generally used synergistically, which circumvents the negative effects on the aromatic profile of the fruits. 650 $aAmino acids 650 $aCarbohydrates 650 $aEthylene 650 $aFatty acids 650 $aFruits 650 $aHormones 650 $aPostharvest treatment 650 $aRipening 650 $aVolatile compounds 650 $aVolatile fatty acids 650 $aÁcido Graxo Volátil 650 $aAminoácido 650 $aCarboidrato 650 $aEtileno 650 $aFruta 650 $aHormônio 650 $aMaturação 650 $aPós-Colheita 700 1 $aGARRUTI, D. dos S. 700 1 $aGANDRA, E. A. 700 1 $aPURGATTO, E. 773 $tCurrent Nutrition & Food Science$gv. 19, n. 3, p. 246–261, 2023.
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