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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
28/04/2020 |
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Data da última atualização: |
04/11/2020 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
PARTICHELLI, G. L.; COSTA, A. F. da.; GALEANO, E. A. V.; BÁRBARA, W. P.de F.; PIASSI, M.; EGGER, V. A.; PAULINI JÚNIOR, I. J.; COSTA, H. |
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Afiliação: |
Guilherme Lindner Partichelli; Andrea Ferreira da Costa, Incaper; Edileuza Aparecida Vital Galeano, Incaper; Woelpher Pierângelo de Freitas Bárbara; Mirian Piassi, Incaper; Valdinei Alves Egger; Inarei José Paulini Júnior; Helcio Costa, Incaper. |
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Título: |
Análise de custos da cultura do abacate (Persea americana Mill.) no município de Venda Nova do Imigrante, ES. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: COSTA, A. F. da. (Ed.). Custos na agricultura da Região Serrana do Espírito Santo. São Carlos: Pedro & João Editores, cap. 2, p.19-31, 2020. |
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Idioma: |
Português |
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Conteúdo: |
O abacateiro (Persea americana Mill.) é na atualidade uma das rutas subtropical/tropical economicamente mais importantes do mundo (BOST; SMITH; CRANE, 2013). Possui alto valor nutricional, contendo proteínas, vitaminas A e B e níveis medianos de vitaminas D e E (DUARTE et al., 2016). Nunes et al. (2018) explicam que, o abacate possui ácidos graxos monoinsaturados que reduz as concentrações de colesterol total, triacilglicerídeos e LDL-colesterol, que são os principais atores de risco para o desenvolvimento de doenças cardiovasculares... |
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Palavras-Chave: |
Abacate; Abacateiro; Custo; Produção. |
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Categoria do assunto: |
-- |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/4117/1/abacate-cap2.pdf
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Marc: |
LEADER 01387naa a2200253 a 4500
001 1022206
005 2020-11-04
008 2020 bl uuuu u00u1 u #d
100 1 $aPARTICHELLI, G. L.
245 $aAnálise de custos da cultura do abacate (Persea americana Mill.) no município de Venda Nova do Imigrante, ES.$h[electronic resource]
260 $c2020
520 $aO abacateiro (Persea americana Mill.) é na atualidade uma das rutas subtropical/tropical economicamente mais importantes do mundo (BOST; SMITH; CRANE, 2013). Possui alto valor nutricional, contendo proteínas, vitaminas A e B e níveis medianos de vitaminas D e E (DUARTE et al., 2016). Nunes et al. (2018) explicam que, o abacate possui ácidos graxos monoinsaturados que reduz as concentrações de colesterol total, triacilglicerídeos e LDL-colesterol, que são os principais atores de risco para o desenvolvimento de doenças cardiovasculares...
653 $aAbacate
653 $aAbacateiro
653 $aCusto
653 $aProdução
700 1 $aCOSTA, A. F. da.
700 1 $aGALEANO, E. A. V.
700 1 $aBÁRBARA, W. P.de F.
700 1 $aPIASSI, M.
700 1 $aEGGER, V. A.
700 1 $aPAULINI JÚNIOR, I. J.
700 1 $aCOSTA, H.
773 $tIn: COSTA, A. F. da. (Ed.). Custos na agricultura da Região Serrana do Espírito Santo. São Carlos: Pedro & João Editores, cap. 2, p.19-31, 2020.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
18/07/2023 |
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Data da última atualização: |
18/07/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARRAQUI, N. S. G.; VENTURA, J. A.; RUAS, F. G.; GOMES, R. B. de A.; LOVATTI, B. P. O.; SILVA, S. R. C. da; FILGUEIRAS, P. R.; KUSTER, R. M. |
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Afiliação: |
Nataly Senna Gerhardt Barraqui, UFES; Jose Aires Ventura, Incaper; Fabiana Gomes Ruas, Incaper; Rodrigo Borges de Araujo Gomes, UFES; Betina Pires Oliveira Lovatti, UFES; Samantha Ribeiro Campos da Silva, UFES; Paulo Roberto Filgueiras, UFES; Ricardo Machado Kuster, UFES. |
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Título: |
Physical and chemical characteristics of Schinus terebinthifolia Raddi (Brazilian peppertree) fruits at different stages of maturation. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Biochemical Systematics and Ecology, v. 110, p. 1-7, 2023. |
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DOI: |
https://doi.org/10.1016/j.bse.2023.104704 |
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Idioma: |
Inglês |
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Conteúdo: |
This study evaluated the quality of Schinus terebinthifolia (Brazilian peppertree) fruits at different maturation stages to determine the best stage to harvest and sell the fruits. Fruits of the BAAr-05 genotype were analyzed at five maturation stages: green fruit; pinkish-green fruit; pinkish fruit; ?mature? red fruit; and ?overripe,? intense
red fruit. Physical (weight, size) and chemical (chemical components of the essential oil, assessed using HS-GSMS, and essential oil yield) characteristics of each stage were analyzed. The experimental design was completely randomized with three repetitions. Chromatography data were submitted to a multivariate analysis (chemometrics). The principal component analysis (PCA) showed distinct chemical profiles referring to each maturation stage and the following main molecules: α-pinene; β-myrcene; α-phellandrene; limonene; and δ-3-carene. For the BAAr-05 genotype, the uniform maturation stages clustered together, and the intermediary stages were further apart, demonstrating a transition characteristic of the fruits at stages pinkish-green fruit and pinkish fruit. The yield of each oil extracted from its fruiting stages was obtained by hydrodistillation in a Clevenger apparatus. The red fruits produced the highest yield of extracted essential oil (3.76%), suggesting that this is the best stage to harvest the fruits. The data from HS-GC-MS chromatography were adequate for the chemometric analyses of the principal components of the maturation stages. Thus, our findings can contribute with information to optimize the harvest time of aroeira fruits, suggesting that the fruits harvested in the maturation stage red fruit (fully mature, red fruits) are the best for essential oil yield. MenosThis study evaluated the quality of Schinus terebinthifolia (Brazilian peppertree) fruits at different maturation stages to determine the best stage to harvest and sell the fruits. Fruits of the BAAr-05 genotype were analyzed at five maturation stages: green fruit; pinkish-green fruit; pinkish fruit; ?mature? red fruit; and ?overripe,? intense
red fruit. Physical (weight, size) and chemical (chemical components of the essential oil, assessed using HS-GSMS, and essential oil yield) characteristics of each stage were analyzed. The experimental design was completely randomized with three repetitions. Chromatography data were submitted to a multivariate analysis (chemometrics). The principal component analysis (PCA) showed distinct chemical profiles referring to each maturation stage and the following main molecules: α-pinene; β-myrcene; α-phellandrene; limonene; and δ-3-carene. For the BAAr-05 genotype, the uniform maturation stages clustered together, and the intermediary stages were further apart, demonstrating a transition characteristic of the fruits at stages pinkish-green fruit and pinkish fruit. The yield of each oil extracted from its fruiting stages was obtained by hydrodistillation in a Clevenger apparatus. The red fruits produced the highest yield of extracted essential oil (3.76%), suggesting that this is the best stage to harvest the fruits. The data from HS-GC-MS chromatography were adequate for the chemometric analyses of the principal compone... Mostrar Tudo |
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Palavras-Chave: |
Pimenta Brasileira. |
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Thesagro: |
Aroeira; Pimenta. |
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Thesaurus NAL: |
Schinus terebinthifolia. |
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Categoria do assunto: |
-- |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4460/1/Physical-and-chemical-characteristics-of-Schinus-terebinthifolia.pdf
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Marc: |
LEADER 02621naa a2200265 a 4500
001 1025009
005 2023-07-18
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.bse.2023.104704$2DOI
100 1 $aBARRAQUI, N. S. G.
245 $aPhysical and chemical characteristics of Schinus terebinthifolia Raddi (Brazilian peppertree) fruits at different stages of maturation.$h[electronic resource]
260 $c2023
520 $aThis study evaluated the quality of Schinus terebinthifolia (Brazilian peppertree) fruits at different maturation stages to determine the best stage to harvest and sell the fruits. Fruits of the BAAr-05 genotype were analyzed at five maturation stages: green fruit; pinkish-green fruit; pinkish fruit; ?mature? red fruit; and ?overripe,? intense red fruit. Physical (weight, size) and chemical (chemical components of the essential oil, assessed using HS-GSMS, and essential oil yield) characteristics of each stage were analyzed. The experimental design was completely randomized with three repetitions. Chromatography data were submitted to a multivariate analysis (chemometrics). The principal component analysis (PCA) showed distinct chemical profiles referring to each maturation stage and the following main molecules: α-pinene; β-myrcene; α-phellandrene; limonene; and δ-3-carene. For the BAAr-05 genotype, the uniform maturation stages clustered together, and the intermediary stages were further apart, demonstrating a transition characteristic of the fruits at stages pinkish-green fruit and pinkish fruit. The yield of each oil extracted from its fruiting stages was obtained by hydrodistillation in a Clevenger apparatus. The red fruits produced the highest yield of extracted essential oil (3.76%), suggesting that this is the best stage to harvest the fruits. The data from HS-GC-MS chromatography were adequate for the chemometric analyses of the principal components of the maturation stages. Thus, our findings can contribute with information to optimize the harvest time of aroeira fruits, suggesting that the fruits harvested in the maturation stage red fruit (fully mature, red fruits) are the best for essential oil yield.
650 $aSchinus terebinthifolia
650 $aAroeira
650 $aPimenta
653 $aPimenta Brasileira
700 1 $aVENTURA, J. A.
700 1 $aRUAS, F. G.
700 1 $aGOMES, R. B. de A.
700 1 $aLOVATTI, B. P. O.
700 1 $aSILVA, S. R. C. da
700 1 $aFILGUEIRAS, P. R.
700 1 $aKUSTER, R. M.
773 $tBiochemical Systematics and Ecology$gv. 110, p. 1-7, 2023.
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