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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/06/2013 |
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Data da última atualização: |
27/06/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ROCHA, M. C.; DELIZA, R.; ARES, G.; FREITAS, D. de G. C.; SILVA, A. L. S.; CARMO, M. G. F.; ABBOUD, A. C. S. |
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Afiliação: |
MARIELLA CAMARGO ROCHA, BOLSISTA CNPq; ROSIRES DELIZA, CTAA; GASTÓN ARES, UNIVERSIDAD DE LA REPÚBLICA, MONTEVIDEO; DANIELA DE GRANDI CASTRO FREITAS, CTAA; ALINE LEANDRO DE SOUZA E SILVA, CENARGEN; MARGARIDA G. F. CARMO, UFRRJ; ANTONIO C. S. ABBOUD, UFRRJ. |
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Título: |
Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, v. 93, n. 8, p. 1903-1914, Jun. 2013. |
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DOI: |
10.1002/jsfa.5988 |
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Idioma: |
Inglês |
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Conteúdo: |
Background: An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10?years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question. Results: Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics. Conclusion: Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies. |
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Palavras-Chave: |
Chefs; Descrição sensorial; Preferência; Tomate cereja orgânico. |
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Thesagro: |
Consumidor. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02175naa a2200265 a 4500
001 1960747
005 2013-06-27
008 2013 bl uuuu u00u1 u #d
024 7 $a10.1002/jsfa.5988$2DOI
100 1 $aROCHA, M. C.
245 $aIdentifying promising accessions of cherry tomato$ba sensory strategy using consumers and chefs.
260 $c2013
520 $aBackground: An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10?years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question. Results: Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics. Conclusion: Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies.
650 $aConsumidor
653 $aChefs
653 $aDescrição sensorial
653 $aPreferência
653 $aTomate cereja orgânico
700 1 $aDELIZA, R.
700 1 $aARES, G.
700 1 $aFREITAS, D. de G. C.
700 1 $aSILVA, A. L. S.
700 1 $aCARMO, M. G. F.
700 1 $aABBOUD, A. C. S.
773 $tJournal of the Science of Food and Agriculture$gv. 93, n. 8, p. 1903-1914, Jun. 2013.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
07/12/2023 |
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Data da última atualização: |
07/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
RIBEIRO, C. M. C.; NASCIMENTO, S. M. C. do; ISHIDA, A. K. N.; OLIVEIRA NETO, C. F. de; CARVALHO, E. de A. |
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Afiliação: |
CARLA MARIA CAVALCANTI RIBEIRO, UFLA; SILVIA MARA COELHO DO NASCIMENTO, UFLA; ALESSANDRA KEIKO NAKASONE ISHIDA, CPATU; CANDIDO FERREIRA DE OLIVEIRA NETO, UFRA; EUDES DE ARRUDA CARVALHO. |
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Título: |
Efeito de fungicidas sobre o crescimento micelial de Trichoderma spp. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE FITOPATOLOGIA, 51., 2019, Recife. Anais... Brasília, DF: Sociedade Brasileira de Fitopatologia, 2019. |
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Páginas: |
p. 653. |
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Idioma: |
Português |
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Palavras-Chave: |
Crescimento micelial. |
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Thesagro: |
Fungicida; Trichoderma. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159339/1/Efeito-de-fungicidas.pdf
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Marc: |
LEADER 00674nam a2200193 a 4500
001 2159339
005 2023-12-07
008 2019 bl uuuu u00u1 u #d
100 1 $aRIBEIRO, C. M. C.
245 $aEfeito de fungicidas sobre o crescimento micelial de Trichoderma spp.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE FITOPATOLOGIA, 51., 2019, Recife. Anais... Brasília, DF: Sociedade Brasileira de Fitopatologia$c2019
300 $ap. 653.
650 $aFungicida
650 $aTrichoderma
653 $aCrescimento micelial
700 1 $aNASCIMENTO, S. M. C. do
700 1 $aISHIDA, A. K. N.
700 1 $aOLIVEIRA NETO, C. F. de
700 1 $aCARVALHO, E. de A.
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