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Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
23/11/2017 |
Data da última atualização: |
28/11/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BARRO, A. F.; OLIVEIRA, R. D. L.; LIMA, I. de M.; COUTINHO, R. R.; FERREIRA, A. O.; COSTA, A. N. da. |
Afiliação: |
UFV; UFV; Inorbert de Melo Lima, Incaper; UFV; UFV; Aureliano Nogueira da Costa, Incaper. |
Título: |
Root-knot nematodes, a growing problem for Conilon coffee in Espírito Santo state, Brazil. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Crop Protection, v. 55, p. 74-79, 2014. |
Idioma: |
Português |
Conteúdo: |
Root-knot nematodes (Meloidogyne spp.) are non-quarantine pests that are subject to regulations in Brazil because they are limiting to coffee production and easily spread by planting infected seedlings. Containing their dissemination requires knowledge of their distribution in coffee-producing areas in order to establish phyto-sanitary measures. The object of this work is to evaluate the distribution of Meloidogyne spp. in Coffea spp. in Espírito Santo state, where coffee growing is expanding. Soil and root samples were collected in Coffea arabica and Coffea canephora Conilon. Identification of Meloidogyne spp. was carried out by esterase isoenzyme phenotype and by the host range. In Espírito Santo, Meloidogyneincognita, Meloidogyne exigua, and Meloidogyne paranaensis were identified. Phenotypes I1 and I2 of M. incognita were present in 21% of all the sampled properties. This species was found mainly in the Serrana region and north of the state, and principally in plantations of C. canephora. Only phenotype E1 of M. exigua was detected, distributed in 23.8% of the properties and only in plantations of C. arabica. M. exigua was found in all the municipalities sampled in the southern region of the state and in 66.6% of the municipalities of the Serrana region. M. paranaensis, phenotype P1, was detected only in the northern region, and in 100% of the properties sampled in Baixo Guandu municipality. The study was complemented by sampling in the Zona da Mata region of Minas Gerais state, where only M. exigua, phenotype E1, was found in C. arabica plantations. M. exigua was detected in all the sampled municipalities except Paula Cândido. The populations were subjected to differential host plant tests to determine the physiological races. Races 1 and 2 of M. incognita and M. exigua were found in Espírito Santo state, and race 2 of M. exigua in Zona da Mata in Minas Gerais state. The presence of the three most important root-knot nematodes in coffee plants in Espírito Santo state indicates the need to establish measures that will contain their dissemination. MenosRoot-knot nematodes (Meloidogyne spp.) are non-quarantine pests that are subject to regulations in Brazil because they are limiting to coffee production and easily spread by planting infected seedlings. Containing their dissemination requires knowledge of their distribution in coffee-producing areas in order to establish phyto-sanitary measures. The object of this work is to evaluate the distribution of Meloidogyne spp. in Coffea spp. in Espírito Santo state, where coffee growing is expanding. Soil and root samples were collected in Coffea arabica and Coffea canephora Conilon. Identification of Meloidogyne spp. was carried out by esterase isoenzyme phenotype and by the host range. In Espírito Santo, Meloidogyneincognita, Meloidogyne exigua, and Meloidogyne paranaensis were identified. Phenotypes I1 and I2 of M. incognita were present in 21% of all the sampled properties. This species was found mainly in the Serrana region and north of the state, and principally in plantations of C. canephora. Only phenotype E1 of M. exigua was detected, distributed in 23.8% of the properties and only in plantations of C. arabica. M. exigua was found in all the municipalities sampled in the southern region of the state and in 66.6% of the municipalities of the Serrana region. M. paranaensis, phenotype P1, was detected only in the northern region, and in 100% of the properties sampled in Baixo Guandu municipality. The study was complemented by sampling in the Zona da Mata region of Minas Gerai... Mostrar Tudo |
Palavras-Chave: |
Espírito Santo (Estado). |
Thesaurus NAL: |
Coffea arabica; Coffea canephora; Dissemination Regulation; Esterase isoenzyme; Race. |
Categoria do assunto: |
-- |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/2855/1/BRT-root-knotnematodes-lima.pdf
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Marc: |
LEADER 02832naa a2200253 a 4500 001 1017147 005 2017-11-28 008 2014 bl uuuu u00u1 u #d 100 1 $aBARRO, A. F. 245 $aRoot-knot nematodes, a growing problem for Conilon coffee in Espírito Santo state, Brazil.$h[electronic resource] 260 $c2014 520 $aRoot-knot nematodes (Meloidogyne spp.) are non-quarantine pests that are subject to regulations in Brazil because they are limiting to coffee production and easily spread by planting infected seedlings. Containing their dissemination requires knowledge of their distribution in coffee-producing areas in order to establish phyto-sanitary measures. The object of this work is to evaluate the distribution of Meloidogyne spp. in Coffea spp. in Espírito Santo state, where coffee growing is expanding. Soil and root samples were collected in Coffea arabica and Coffea canephora Conilon. Identification of Meloidogyne spp. was carried out by esterase isoenzyme phenotype and by the host range. In Espírito Santo, Meloidogyneincognita, Meloidogyne exigua, and Meloidogyne paranaensis were identified. Phenotypes I1 and I2 of M. incognita were present in 21% of all the sampled properties. This species was found mainly in the Serrana region and north of the state, and principally in plantations of C. canephora. Only phenotype E1 of M. exigua was detected, distributed in 23.8% of the properties and only in plantations of C. arabica. M. exigua was found in all the municipalities sampled in the southern region of the state and in 66.6% of the municipalities of the Serrana region. M. paranaensis, phenotype P1, was detected only in the northern region, and in 100% of the properties sampled in Baixo Guandu municipality. The study was complemented by sampling in the Zona da Mata region of Minas Gerais state, where only M. exigua, phenotype E1, was found in C. arabica plantations. M. exigua was detected in all the sampled municipalities except Paula Cândido. The populations were subjected to differential host plant tests to determine the physiological races. Races 1 and 2 of M. incognita and M. exigua were found in Espírito Santo state, and race 2 of M. exigua in Zona da Mata in Minas Gerais state. The presence of the three most important root-knot nematodes in coffee plants in Espírito Santo state indicates the need to establish measures that will contain their dissemination. 650 $aCoffea arabica 650 $aCoffea canephora 650 $aDissemination Regulation 650 $aEsterase isoenzyme 650 $aRace 653 $aEspírito Santo (Estado) 700 1 $aOLIVEIRA, R. D. L. 700 1 $aLIMA, I. de M. 700 1 $aCOUTINHO, R. R. 700 1 $aFERREIRA, A. O. 700 1 $aCOSTA, A. N. da. 773 $tCrop Protection$gv. 55, p. 74-79, 2014.
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Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
12/12/2023 |
Data da última atualização: |
12/12/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SILVA, M. de C. S. da; VELOSO, T. G. R.; BRIOCHI JUNIOR, D.; BULLERGAHN, V. B.; LUZ, J. M. R. da; MENEZES, K. M. S.; GUARÇONI, R. G.; KASUYA, M. C. M.; PEREIRA, L. L. |
Afiliação: |
Marliane de Cássia Soares da Silva; Tomás Gomes Reis Veloso; Dério Brioschi Junior; Vilian Borchardt Bullergahn; José Maria Rodrigues da Luz; Karen Mirella Souza Menezes; Rogerio Carvalho Guarçoni, Incaper; Maria Catarina Megumi Kasuya; Lucas Louzada Pereira. |
Título: |
Bacterial community and sensory quality from coffee are affected along fermentation under carbonic maceration. |
Complemento do título: |
Comunidade bacteriana e qualidade sensorial do café são afetadas ao longo da fermentação sob maceração carbônica. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
FoodChemistryAdvances, p. 100554, 2023. |
Idioma: |
Português |
Conteúdo: |
The diversity and activity of the indigenous microorganisms in coffee are essential for obtaining safe and good- quality coffee. The use of fermentation under carbonic maceration in coffee fruits showed a positive correlation between the bacterial community and sensory score. Thus, the objective of this study was to evaluate the bacterial diversity in coffee cherries during fermentation under carbonic maceration and their correlations with coffee-quality. Next-generation sequencing and Specialty Coffee Association protocol were used in this study. Predominance of Leuconostoc sp. and Lactobacillus sp. during fermentation was observed. Leuconostoc sp. had higher relative abundance in the initial phase of fermentation and at 18 and 28 ◦C than Lactobacillus sp. Furthermore, the greatest microbial diversity occurred at 38 ◦C and after 72 h. At this temperature, the relative abundance of Lactobacillus correlated positively with sensorial score. Thus, an increase in temperature and fermentation time favors Lactobacillus spp and coffee sensory quality.
A diversidade e a atividade dos microrganismos indÃgenas do café são essenciais para a obtenção de um café seguro e de boa qualidade. A utilização da fermentação sob maceração carbônica em frutos de café apresentou correlação positiva entre a comunidade bacteriana e o escore sensorial. Assim, o objetivo deste estudo foi avaliar a diversidade bacteriana em grãos de café durante a fermentação sob maceração carbônica e suas correlações com a qualidade do café. O sequenciamento de última geração e o protocolo da Specialty Coffee Association foram utilizados neste estudo. Predominância de Leuconostoc sp. e Lactobacillus sp. durante a fermentação foi observado. Leuconostoc sp. apresentaram maior abundância relativa na fase inicial da fermentação e nas temperaturas de 18 e 28 ◦C que Lactobacillus sp. Além disso, a maior diversidade microbiana ocorreu a 38 ◦C e após 72 horas. Nessa temperatura, a abundância relativa de Lactobacillus correlacionou-se positivamente com o escore sensorial. Assim, o aumento da temperatura e do tempo de fermentação favorece o Lactobacillus spp e a qualidade sensorial do café. MenosThe diversity and activity of the indigenous microorganisms in coffee are essential for obtaining safe and good- quality coffee. The use of fermentation under carbonic maceration in coffee fruits showed a positive correlation between the bacterial community and sensory score. Thus, the objective of this study was to evaluate the bacterial diversity in coffee cherries during fermentation under carbonic maceration and their correlations with coffee-quality. Next-generation sequencing and Specialty Coffee Association protocol were used in this study. Predominance of Leuconostoc sp. and Lactobacillus sp. during fermentation was observed. Leuconostoc sp. had higher relative abundance in the initial phase of fermentation and at 18 and 28 ◦C than Lactobacillus sp. Furthermore, the greatest microbial diversity occurred at 38 ◦C and after 72 h. At this temperature, the relative abundance of Lactobacillus correlated positively with sensorial score. Thus, an increase in temperature and fermentation time favors Lactobacillus spp and coffee sensory quality.
A diversidade e a atividade dos microrganismos indÃgenas do café são essenciais para a obtenção de um café seguro e de boa qualidade. A utilização da fermentação sob maceração carbônica em frutos de café apresentou correlação positiva entre a comunidade bacteriana e o escore sensorial. Assim, o objetivo deste estudo foi avaliar a diversidade bacteriana em grãos de café durante a fermentação sob macer... Mostrar Tudo |
Palavras-Chave: |
Microorganismos. |
Thesagro: |
Bactéria; Pós-Colheita; Sabor. |
Categoria do assunto: |
-- |
Marc: |
LEADER 03104naa a2200265 a 4500 001 1025166 005 2023-12-12 008 2023 bl uuuu u00u1 u #d 100 1 $aSILVA, M. de C. S. da 245 $aBacterial community and sensory quality from coffee are affected along fermentation under carbonic maceration.$h[electronic resource] 260 $c2023 520 $aThe diversity and activity of the indigenous microorganisms in coffee are essential for obtaining safe and good- quality coffee. The use of fermentation under carbonic maceration in coffee fruits showed a positive correlation between the bacterial community and sensory score. Thus, the objective of this study was to evaluate the bacterial diversity in coffee cherries during fermentation under carbonic maceration and their correlations with coffee-quality. Next-generation sequencing and Specialty Coffee Association protocol were used in this study. Predominance of Leuconostoc sp. and Lactobacillus sp. during fermentation was observed. Leuconostoc sp. had higher relative abundance in the initial phase of fermentation and at 18 and 28 ◦C than Lactobacillus sp. Furthermore, the greatest microbial diversity occurred at 38 ◦C and after 72 h. At this temperature, the relative abundance of Lactobacillus correlated positively with sensorial score. Thus, an increase in temperature and fermentation time favors Lactobacillus spp and coffee sensory quality. A diversidade e a atividade dos microrganismos indÃgenas do café são essenciais para a obtenção de um café seguro e de boa qualidade. A utilização da fermentação sob maceração carbônica em frutos de café apresentou correlação positiva entre a comunidade bacteriana e o escore sensorial. Assim, o objetivo deste estudo foi avaliar a diversidade bacteriana em grãos de café durante a fermentação sob maceração carbônica e suas correlações com a qualidade do café. O sequenciamento de última geração e o protocolo da Specialty Coffee Association foram utilizados neste estudo. Predominância de Leuconostoc sp. e Lactobacillus sp. durante a fermentação foi observado. Leuconostoc sp. apresentaram maior abundância relativa na fase inicial da fermentação e nas temperaturas de 18 e 28 ◦C que Lactobacillus sp. Além disso, a maior diversidade microbiana ocorreu a 38 ◦C e após 72 horas. Nessa temperatura, a abundância relativa de Lactobacillus correlacionou-se positivamente com o escore sensorial. Assim, o aumento da temperatura e do tempo de fermentação favorece o Lactobacillus spp e a qualidade sensorial do café. 650 $aBactéria 650 $aPós-Colheita 650 $aSabor 653 $aMicroorganismos 700 1 $aVELOSO, T. G. R. 700 1 $aBRIOCHI JUNIOR, D. 700 1 $aBULLERGAHN, V. B. 700 1 $aLUZ, J. M. R. da 700 1 $aMENEZES, K. M. S. 700 1 $aGUARÇONI, R. G. 700 1 $aKASUYA, M. C. M. 700 1 $aPEREIRA, L. L. 773 $tFoodChemistryAdvances, p. 100554, 2023.
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