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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
06/12/2022 |
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Data da última atualização: |
06/12/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
COSTA JUNIOR, A. B.; KANO, C.; CHAVES, F. C. M.; MARIALVA, E. E. A.; SANTOS, A. R. M. dos. |
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Afiliação: |
Universidade Federal do Amazonas - UFAM; CRISTIAINI KANO, CNPM; FRANCISCO CELIO MAIA CHAVES, CPAA; ERICA ELLEN ALFAIA MARIALVA, Companhia Nacional de Abastecimento - CONAB; ANDRÉ RICARDO MORAIS DOS SANTOS, Universidade Federal do Amazonas - UFAM. |
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Título: |
Competição de cultivares de alface crespa roxa em cultivo protegido nas estações seca e chuvosa da Amazônia Central. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE OLERICULTURA, 56., 2022, Bento Gonçalves. Anais... Bento Gonçalves: ABH, 2022. |
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Idioma: |
Português |
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Conteúdo: |
Este trabalho teve por objetivo investigar o desempenho de cultivares de alface crespa roxa em ambiente protegido durante as estações seca e chuvosa na Amazônia Central. |
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Palavras-Chave: |
Casa-de-vegetação; Épocas de plantio. |
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Thesagro: |
Alface; Lactuca Sativa; Variedade. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1149269/1/Resumo-Ari-56CBO.pdf
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Marc: |
LEADER 00913nam a2200217 a 4500
001 2149269
005 2022-12-06
008 2022 bl uuuu u00u1 u #d
100 1 $aCOSTA JUNIOR, A. B.
245 $aCompetição de cultivares de alface crespa roxa em cultivo protegido nas estações seca e chuvosa da Amazônia Central.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE OLERICULTURA, 56., 2022, Bento Gonçalves. Anais... Bento Gonçalves: ABH$c2022
520 $aEste trabalho teve por objetivo investigar o desempenho de cultivares de alface crespa roxa em ambiente protegido durante as estações seca e chuvosa na Amazônia Central.
650 $aAlface
650 $aLactuca Sativa
650 $aVariedade
653 $aCasa-de-vegetação
653 $aÉpocas de plantio
700 1 $aKANO, C.
700 1 $aCHAVES, F. C. M.
700 1 $aMARIALVA, E. E. A.
700 1 $aSANTOS, A. R. M. dos
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
12/12/2023 |
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Data da última atualização: |
12/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
ABREU, G. F.; ROSA, S. D. V. F. da; COELHO, S. V. B.; PEREIRA, C. C.; MALTA, M. R.; FANTAZZINI, T. B.; VILELA, A. L. |
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Afiliação: |
GISELLE F. ABREU, CENTRO UNIVERSITÁRIO DO CERRADO PATROCÍNIO; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; STEFÂNIA V. B. COELHO, UNIVERSIDADE FEDERAL DE LAVRAS; CRISTIANE C. PEREIRA, UNIVERSIDADE FEDERAL DE LAVRAS; MARCELO R. MALTA, EMPRESA DE PESQUISA AGROPECUÁRIA DE MINAS GERAIS; TATIANA B. FANTAZZINI, UNIVERSIDADE FEDERAL DE LAVRAS; AMANDA L. VILELA, UNIVERSIDADE FEDERAL DE LAVRAS. |
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Título: |
Influence of hulling and storage conditions on maintaining coffee quality. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Anais da Academia Brasileira de Ciências, v. 95, n. 4, 2023. |
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Páginas: |
12 p. |
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Idioma: |
Inglês |
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Conteúdo: |
Storage is important in the coffee post-harvest. Determining the maximum period that coffee can remain storaged is important aiming to reduce losses in quality and, consequently, allow the producer to achieve maximum profitability. The aim was to determine the suitable storage period for natural and fully washed coffees, under different conditions. Beans were dried to 11% moisture content after dry processing (natural coffee, dry cherry coffee) and wet processing (parchment coffee, fully washed). Before storage, part of the coffee was hulled and part was not. The coffee was stored under refrigerated air (10ºC and 50% relative humidity) or in an environment at 25ºC. In the periods of 0, 3, 6, and 12 months, samples were taken for sensory, electrical conductivity and tetrazolium evaluation. Refrigerated environment favors conservation of sensory and physiological quality of the natural hulled coffee beans and fully washed coffee. Hulled beans of natural and fully washed coffee stored under refrigerated conditions have the initial quality conserved for up to 12 months and in non-controlled environmental, for up to 3 months. Mechanical damage caused by hulling, associated with the lack of tissue fruit parts, contributes to reduction hulled coffee quality in storage, regardless of the processing. |
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Thesaurus NAL: |
Coffee beans; Deterioration; Mechanical damage. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159552/1/Influence-Of-Hulling-And-Storage.pdf
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Marc: |
LEADER 02004naa a2200241 a 4500
001 2159552
005 2023-12-12
008 2023 bl uuuu u00u1 u #d
100 1 $aABREU, G. F.
245 $aInfluence of hulling and storage conditions on maintaining coffee quality.$h[electronic resource]
260 $c2023
300 $a12 p.
520 $aStorage is important in the coffee post-harvest. Determining the maximum period that coffee can remain storaged is important aiming to reduce losses in quality and, consequently, allow the producer to achieve maximum profitability. The aim was to determine the suitable storage period for natural and fully washed coffees, under different conditions. Beans were dried to 11% moisture content after dry processing (natural coffee, dry cherry coffee) and wet processing (parchment coffee, fully washed). Before storage, part of the coffee was hulled and part was not. The coffee was stored under refrigerated air (10ºC and 50% relative humidity) or in an environment at 25ºC. In the periods of 0, 3, 6, and 12 months, samples were taken for sensory, electrical conductivity and tetrazolium evaluation. Refrigerated environment favors conservation of sensory and physiological quality of the natural hulled coffee beans and fully washed coffee. Hulled beans of natural and fully washed coffee stored under refrigerated conditions have the initial quality conserved for up to 12 months and in non-controlled environmental, for up to 3 months. Mechanical damage caused by hulling, associated with the lack of tissue fruit parts, contributes to reduction hulled coffee quality in storage, regardless of the processing.
650 $aCoffee beans
650 $aDeterioration
650 $aMechanical damage
700 1 $aROSA, S. D. V. F. da
700 1 $aCOELHO, S. V. B.
700 1 $aPEREIRA, C. C.
700 1 $aMALTA, M. R.
700 1 $aFANTAZZINI, T. B.
700 1 $aVILELA, A. L.
773 $tAnais da Academia Brasileira de Ciências$gv. 95, n. 4, 2023.
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Registro original: |
Embrapa Café (CNPCa) |
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