Ripening Phases
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana
Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Ba
Food Sci. Technol. Publicado em: 2020-12
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2. IRRIGATION STRATEGIES WITH WATER DEFICIT IN ‘TOMMY ATKINS’ MANGO TREE
ABSTRACT With the limited availability of water in semi-arid regions, it is necessary that irrigation is accurate and there is high water use efficiency. This study aimed to evaluate the regulated deficit irrigation (RDI) and partial rootzone drying (PRD) in yield, water use efficiency and gas exchange of ‘Tommy Atkins’ mango tree in semi-arid conditions
Eng. Agríc.. Publicado em: 2016-12
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3. Diauxic growth of Geotrichum candidum and Penicillium camembertii on amino acids and glucose
The purpose of this work was to examine physiological differences between the yeast Geotrichum candidum and the mould Penicillium camembertii, organisms involved in the industrial process of cheese ripening. Three groups of amino acids had previously been characterized, based on their carbon assimilation and dissimilation by the two fungal species. For both
Brazilian Journal of Chemical Engineering. Publicado em: 2012-06
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4. Produção, caracterização bioquímica e purificação de fitase produzida por Aspergillus niger var. phoenicis URM 4924.
During ripening, vegetable seeds and grain accumulated substantial amount of phytic acid, representing over 60% of total phosphorus in them. Phytate acts as an energy source for seed germination and is rarely available for non-ruminants, since they do not synthesize the enzyme. Due to the unavailability of biological organic phosphorus in many vegetable food
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/02/2011
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5. Comportamento fenológico e produtivo fora de época das videiras Cabernet Sauvignon e Alicante
This study aimed to characterize the phenology and the production of Cabernet Sauvignon and Alicante (Vitis vinifera L.) grapes produced out of season in the north of Paraná State for red wine elaboration. The experimental area was located in a commercial property belonging to the Intervin® Winery, in Maringá, PR. The vineyards were established in july 20
Publicado em: 2009
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6. Determinação de índice biometeorológicos da videira Niagara Rosada (Vitis labrusca L.) podada em diferentes épocas e fases do ciclo vegetativo / Biometeorological indexes determination for grape Niagara Rosada (Vitis labrusca L.) pruned at different seasons and physiological phases
The goal of this work was to determine four biometeorological indexes: degreedays (DD), Primault s biometeorological index (BI), Huglin s heliothermal index (HI) and Geslin s heliothermal index (GHI) for grape Niagara Rosada (Vitis labrusca L.) pruned at different seasons and physiological phases. The dry pruning was done at the end of winter (carbohydrate m
Publicado em: 2008
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7. COFFEE QUALITY (COFFEA ARABICA L.) IN DIFFERENT RIPENING PHASES AND SUBMITTED TO FIVE BAGGING PERIODS BEFORE DRYING / QUALIDADE DO CAFÃ (Coffea arabica L.) EM DIFERENTES ESTÃDIOS DE MATURAÃÃO E SUBMETIDO A CINCO TEMPOS DE ENSACAMENTO ANTES DA SECAGEM
Apesar de bastante combatida, a prÃtica de ensacamento dos frutos de cafà antes da secagem necessita de maiores embasamentos cientÃficos. Diante desse fato, objetivou-se com este estudo foi avaliar o real efeito dessa prÃtica sobre a microbiota fÃngica e qualidade do cafà em diferentes estÃdios de maturaÃÃo ensacados por atà quatro dias antes da se
Publicado em: 2008
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8. Quality evaluation post-harvest of banana "Prata-Anã"associated to packing / Avaliação da qualidade pos-colheita de banana prata anã associada a embalagens
The transformations, occurring in the constitution of banana during the ripening, are factors of great importance to the fresh fruit market and for the industry. Relating to the quality of the fruit, the major problem of Brazilian culture of bananas is the management of the product since the harvest passing by transport, packing, and refrigeration. The other
Publicado em: 2006
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9. Epidemiology and management of coffee (Coffea arabica L.) diseases under organic farming. / Epidemiologia e manejo de doenÃas do cafeeiro (Coffea arabica L.) sob cultivo orgÃnico
The present work aimed to study coffee diseases on organic crop system. For that, rust and black eye spot disease progress on organic and conventional crop systems were compared. The effect of nutrient sources in the disease management was evaluated and, finally, the effect of plant extracts in the protection of coffees in the organic system was tested. The
Publicado em: 2006
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10. Quality and peach conservation with the use of 1-MCP and cooling / Qualidade e conservação de pessegos com utilização de 1-MCP e resfriamento rapido
Postharvest losses vary amid vegetables produces, however generally between fruits and vegetables there are losses ranging from 30% to 50%. Such losses are due to the inadequate handling of the produce between harvesting and final consumption. Thus, this paper aims at the aplication of 1-methylcycloprene (1-MCP), from cooling with forced air (PC), and cold s
Publicado em: 2005
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11. Sazonalidade de Nyssodrysina lignaria (Bates) (Coleoptera, Cerambycidae, Lamiinae), no Estado do Paraná, Brasil
As part of two surveys in the state of Paraná, Nyssodrysina lignaria (Bates, 1864) (Cerambycidae, Coleoptera) was sampled using malaise traps. One of the surveys was developed in eight different sites (Antonina, São José dos Pinhais, Colombo, Ponta Grossa, Telêmaco Borba, Jundiaí do Sul, Guarapuava e Fênix) from August 1986 to July 1987 and another one
Revista Brasileira de Zoologia. Publicado em: 2003-03
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12. Estudos da formação, estabilidade e ordenamento da fase gamma FeSi 2 produzida pela técnica de implantação iônica
In the present work we implanted Fe ions into Si samples that are subsequently recrystallized by Ion Beam Induced Epitaxial Crystallization (IBIEC) technique. Four analysis techniques (RBS, Channeling, Mõssbauer and TEM) were used in order to study the following aspects: a) phases obtained by IBIEC as a function of Fe implanted concentration; b) thermal sta
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 1996