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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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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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 | Acesso ao texto completo restrito à biblioteca da Biblioteca Rui Tendinha. Para informações adicionais entre em contato com biblioteca@incaper.es.gov.br. |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
08/01/2014 |
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Data da última atualização: |
01/09/2015 |
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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: |
MARTINS, D. dos S.; VENTURA, J. A.; LIMA, R. de C. A.; CULIK, M. P.; COSTA, H.; FERREIRA, P. S. F. |
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Afiliação: |
David dos Santos Martins, Incaper; Jose Aires Ventura, Incaper; Rita de Cássia Antunes Lima, CNPq/Incaper; Mark Paul Culik, CNPQ; Helcio Costa, Incaper; Paulo Sérgio Fiuza Ferreira, UFV. |
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Título: |
Interaction between Papaya meleira virus (PMeV) infection of papaya plants and Mediterranean fruit fly infestation of fruits. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Crop Protection, vol. 36, p. 7-10, 2012. |
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Páginas: |
4p. |
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DOI: |
10.1016/j.cropro.2012.01.001 |
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Idioma: |
Inglês |
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Conteúdo: |
The Mediterranean fruit fly (Medfly), Ceratitis capitata (Wied.), is a pest of quarantine importance that usually only infests papaya fruits in advanced stages of maturity. However, some diseases, such as sticky disease of papaya plants, caused by the Papaya meleira virus (PMeV), break the natural resistance of fruits to fruit flies, enabling them to be infested while still unripe. Therefore, this study of the relationship of papaya sticky disease with C. capitata under field conditions was conducted to determine the period of security to guarantee the harvest of papaya fruits free of fruit flies in areas where sticky disease is endemic. Infestation of papaya fruits by C. capitata was evaluated from uninfected plants and from sticky disease infected plants, in seven stages of the disease and three stages of ripening of fruits. A direct relationship was observed between time of sticky disease symptoms and infestation of fruits by the Medfly, and it was determined that a period of four weeks after the first appearance of the symptoms of sticky disease in papaya plants was the period of security in which infestation of fruits by fruit flies did not occur. Infection of papaya plants with sticky disease was associated with a reduced level of benzyl-isothiocyanate (BITC), from 43.1 ?g ml?1 to 1.7 ?g ml?1, a natural chemical compound in the latex of papaya fruit, and considered to be associated with resistance to fruit flies. |
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Thesaurus NAL: |
Benzyl-isothiocyanate (BITC); Carica papaya; Ceratitis capitata; Medfly; Virus. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02239naa a2200265 a 4500
001 1001435
005 2015-09-01
008 2012 bl --- 0-- u #d
024 7 $a10.1016/j.cropro.2012.01.001$2DOI
100 1 $aMARTINS, D. dos S.
245 $aInteraction between Papaya meleira virus (PMeV) infection of papaya plants and Mediterranean fruit fly infestation of fruits.$h[electronic resource]
260 $c2012
300 $a4p.
520 $aThe Mediterranean fruit fly (Medfly), Ceratitis capitata (Wied.), is a pest of quarantine importance that usually only infests papaya fruits in advanced stages of maturity. However, some diseases, such as sticky disease of papaya plants, caused by the Papaya meleira virus (PMeV), break the natural resistance of fruits to fruit flies, enabling them to be infested while still unripe. Therefore, this study of the relationship of papaya sticky disease with C. capitata under field conditions was conducted to determine the period of security to guarantee the harvest of papaya fruits free of fruit flies in areas where sticky disease is endemic. Infestation of papaya fruits by C. capitata was evaluated from uninfected plants and from sticky disease infected plants, in seven stages of the disease and three stages of ripening of fruits. A direct relationship was observed between time of sticky disease symptoms and infestation of fruits by the Medfly, and it was determined that a period of four weeks after the first appearance of the symptoms of sticky disease in papaya plants was the period of security in which infestation of fruits by fruit flies did not occur. Infection of papaya plants with sticky disease was associated with a reduced level of benzyl-isothiocyanate (BITC), from 43.1 ?g ml?1 to 1.7 ?g ml?1, a natural chemical compound in the latex of papaya fruit, and considered to be associated with resistance to fruit flies.
650 $aBenzyl-isothiocyanate (BITC)
650 $aCarica papaya
650 $aCeratitis capitata
650 $aMedfly
650 $aVirus
700 1 $aVENTURA, J. A.
700 1 $aLIMA, R. de C. A.
700 1 $aCULIK, M. P.
700 1 $aCOSTA, H.
700 1 $aFERREIRA, P. S. F.
773 $tCrop Protection, vol. 36, p. 7-10, 2012.
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