| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
|
Data corrente: |
22/11/2010 |
|
Data da última atualização: |
22/11/2010 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
SANTOS, L. O.; DURIGAN, J. F.; STUCHI, E. S.; MARTINS, R. N. |
|
Afiliação: |
LEANDRA OLIVEIRA SANTOS, UNESP; JOSÉ FERNANDO DURIGAN, UNESP; EDUARDO SANCHES STUCHI, CNPMF; UNESP. |
|
Título: |
Degreening of ‘satsuma okitsu’ tangerine. |
|
Ano de publicação: |
2010 |
|
Fonte/Imprenta: |
In: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and horticulture for people: programme & book of abstracts. Lisboa: ISHS, 2010. 1 CD-ROM. |
|
Volume: |
2 |
|
Páginas: |
P.143. |
|
Idioma: |
Inglês |
|
Notas: |
PDF. S02.341. |
|
Conteúdo: |
Fruit of ‘Satsuma Okitsu’ tangerine have similar aspects to ‘Ponkan’, with matura-tion period starting in January, and being able to supply the Brazilian market dur-ing off-season. Fruits of this cultivar have to be harvested with green peel, which is not well accepted by the market. Having this obstacle, this study aimed to evalu-ate the degreening of ‘Satsuma Okitsu’ tangerine using ethephon (2-chloroethyl phosphonic acid). The fruits were harvested with the sten end and when it reached the relation soluble solids / acidity around 7 - 19. They were immediately trans-ported to the laboratory where it were selected to standardize them by color, size and absence of injuries. After selection, the fruits were treated with the Imazalil fungicide (200 mL×100 L-1) for two minutes and after 24 hours these fruits were dipped in different concentrations of ethephon as Ethrel 240 (control, 250 ppm, 500 ppm and 1000 ppm ). The fruits were analyzed every 3 days during 9 days of storage, by appearance, weight loss, hind color, soluble solids, acidity and ascorbic acid content. The experiment was conducted in a completely randomized design. The results showed that the different doses reduced significantly ascorbic acid content, due to the effect of exogenous ethylene which accelerate the aging process of these fruits. It was observed that the 500 ppm Ethrel treatment provided the best flavedo or hind degreening which made these fruits turn orange with greater intensity. The fruits treated with 500 ppm had smaller weight loss, and presented 6 days of shelf- life at 18 ºC. MenosFruit of ‘Satsuma Okitsu’ tangerine have similar aspects to ‘Ponkan’, with matura-tion period starting in January, and being able to supply the Brazilian market dur-ing off-season. Fruits of this cultivar have to be harvested with green peel, which is not well accepted by the market. Having this obstacle, this study aimed to evalu-ate the degreening of ‘Satsuma Okitsu’ tangerine using ethephon (2-chloroethyl phosphonic acid). The fruits were harvested with the sten end and when it reached the relation soluble solids / acidity around 7 - 19. They were immediately trans-ported to the laboratory where it were selected to standardize them by color, size and absence of injuries. After selection, the fruits were treated with the Imazalil fungicide (200 mL×100 L-1) for two minutes and after 24 hours these fruits were dipped in different concentrations of ethephon as Ethrel 240 (control, 250 ppm, 500 ppm and 1000 ppm ). The fruits were analyzed every 3 days during 9 days of storage, by appearance, weight loss, hind color, soluble solids, acidity and ascorbic acid content. The experiment was conducted in a completely randomized design. The results showed that the different doses reduced significantly ascorbic acid content, due to the effect of exogenous ethylene which accelerate the aging process of these fruits. It was observed that the 500 ppm Ethrel treatment provided the best flavedo or hind degreening which made these fruits turn orange with greater intensity. The fruits treated... Mostrar Tudo |
|
Palavras-Chave: |
Tangerine. |
|
Thesagro: |
Tangerina. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02241naa a2200217 a 4500
001 1867639
005 2010-11-22
008 2010 bl uuuu u00u1 u #d
100 1 $aSANTOS, L. O.
245 $aDegreening of ‘satsuma okitsu’ tangerine.
260 $c2010
300 $aP.143. 2
490 $v2
500 $aPDF. S02.341.
520 $aFruit of ‘Satsuma Okitsu’ tangerine have similar aspects to ‘Ponkan’, with matura-tion period starting in January, and being able to supply the Brazilian market dur-ing off-season. Fruits of this cultivar have to be harvested with green peel, which is not well accepted by the market. Having this obstacle, this study aimed to evalu-ate the degreening of ‘Satsuma Okitsu’ tangerine using ethephon (2-chloroethyl phosphonic acid). The fruits were harvested with the sten end and when it reached the relation soluble solids / acidity around 7 - 19. They were immediately trans-ported to the laboratory where it were selected to standardize them by color, size and absence of injuries. After selection, the fruits were treated with the Imazalil fungicide (200 mL×100 L-1) for two minutes and after 24 hours these fruits were dipped in different concentrations of ethephon as Ethrel 240 (control, 250 ppm, 500 ppm and 1000 ppm ). The fruits were analyzed every 3 days during 9 days of storage, by appearance, weight loss, hind color, soluble solids, acidity and ascorbic acid content. The experiment was conducted in a completely randomized design. The results showed that the different doses reduced significantly ascorbic acid content, due to the effect of exogenous ethylene which accelerate the aging process of these fruits. It was observed that the 500 ppm Ethrel treatment provided the best flavedo or hind degreening which made these fruits turn orange with greater intensity. The fruits treated with 500 ppm had smaller weight loss, and presented 6 days of shelf- life at 18 ºC.
650 $aTangerina
653 $aTangerine
700 1 $aDURIGAN, J. F.
700 1 $aSTUCHI, E. S.
700 1 $aMARTINS, R. N.
773 $tIn: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and horticulture for people: programme & book of abstracts. Lisboa: ISHS, 2010. 1 CD-ROM.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
|
|
Nenhum exemplar cadastrado para este documento. |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agrobiologia; Embrapa Unidades Centrais. |
|
Data corrente: |
02/06/2005 |
|
Data da última atualização: |
23/06/2017 |
|
Tipo da produção científica: |
Folder/Folheto/Cartilha |
|
Autoria: |
COELHO, I. da S.; SANTOS, M. da C. F.; ALMEIDA, D. L. de; SILVA, E. M. R. da; NEVES, M. C. P. |
|
Título: |
Como plantar e usar a araruta. |
|
Ano de publicação: |
2005 |
|
Fonte/Imprenta: |
Brasília, DF: Embrapa Informação Tecnológica; Seropédica, RJ: Embrapa Agrobiologia, 2005. |
|
Páginas: |
55 p. |
|
ISBN: |
85-7383-292-4 |
|
Idioma: |
Português |
|
Conteúdo: |
Uma breve história...; "A araruta também tem seu dia de mingau..."; Araruta, uma planta brasileira; O plantio da araruta; É preciso fazer adubação?; Onde devo plantar a araruta?; Como plantar a araruta?; Que são plantas para adubação verde?; Por que as leguminosas são bons adubos verdes?; Cuidados com a araruta; Vigiando a plantação; Como evitar problemas com as pragas?; Quando colher a araruta?; Como colher a araruta?; Como preparar o polvilho da araruta?; Como deixar o polvilho bem branquinho?; Pode-se fazer farinha de araruta?; Como usar o polvilho e a farinha de araruta?; Outros usos da araruta; Receitas preparadas com polvilho de araruta. |
|
Palavras-Chave: |
Farinha de araruta. |
|
Thesagro: |
Araruta; Colheita; Culinária; Plantio; Polvilho; Pratica Cultural; Processamento; Receita; Tubérculo. |
|
Categoria do assunto: |
--
F Plantas e Produtos de Origem Vegetal |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/111701/1/CNPAB-COMO-PLANT.-E-USAR-A-ARARUTA-05.pdf
|
|
Marc: |
LEADER 01454nam a2200301 a 4500
001 1627200
005 2017-06-23
008 2005 bl uuuu 00u1 u #d
020 $a85-7383-292-4
100 1 $aCOELHO, I. da S.
245 $aComo plantar e usar a araruta.
260 $aBrasília, DF: Embrapa Informação Tecnológica; Seropédica, RJ: Embrapa Agrobiologia$c2005
300 $a55 p.
520 $aUma breve história...; "A araruta também tem seu dia de mingau..."; Araruta, uma planta brasileira; O plantio da araruta; É preciso fazer adubação?; Onde devo plantar a araruta?; Como plantar a araruta?; Que são plantas para adubação verde?; Por que as leguminosas são bons adubos verdes?; Cuidados com a araruta; Vigiando a plantação; Como evitar problemas com as pragas?; Quando colher a araruta?; Como colher a araruta?; Como preparar o polvilho da araruta?; Como deixar o polvilho bem branquinho?; Pode-se fazer farinha de araruta?; Como usar o polvilho e a farinha de araruta?; Outros usos da araruta; Receitas preparadas com polvilho de araruta.
650 $aAraruta
650 $aColheita
650 $aCulinária
650 $aPlantio
650 $aPolvilho
650 $aPratica Cultural
650 $aProcessamento
650 $aReceita
650 $aTubérculo
653 $aFarinha de araruta
700 1 $aSANTOS, M. da C. F.
700 1 $aALMEIDA, D. L. de
700 1 $aSILVA, E. M. R. da
700 1 $aNEVES, M. C. P.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agrobiologia (CNPAB) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
