| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Biblioteca Rui Tendinha. |
|
Data corrente: |
31/01/2014 |
|
Data da última atualização: |
31/01/2014 |
|
Autoria: |
AVILA, A. F. D.; GOMES, E. G.; SOUZA, G. da S. e; PENTEADO FILHO, R. de C.; SOUZA, M. O. de. |
|
Título: |
Avaliação de desempenho de unidades de pesquisa agropecuária : métricas e resultados da experiência da Embrapa. |
|
Ano de publicação: |
2013 |
|
Fonte/Imprenta: |
Brasília-DF : Embrapa, 2013. |
|
Páginas: |
78p. |
|
Descrição Física: |
il. color. |
|
Série: |
(Embrapa-SGE. Documentos, 16). |
|
ISSN: |
1679-4680 |
|
Idioma: |
Português |
|
Conteúdo: |
Avaliação de desempenho de unidades de pesquisa agropecuária : métricas e resultados da experiência da Embrapa; Introdução; Marco conceitual de avaliação das unidades de pesquisa; Desempenho geral das unidades de pesquisa; Desempenho das unidades por critério de avaliação; Outros critérios de desempenho; Um balanço do sistema. |
|
Palavras-Chave: |
Administração de empresa; Administração de empresas; Agricultura; Bibliometria; Embrapa; Modernização administrativa; Pecuária; Pesquisa agrícola; Planejamento administrativo; Política administrativa. |
|
Thesaurus NAL: |
Agricultural research; Government and administration. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01377nam a2200337 a 4500
001 1001817
005 2014-01-31
008 2013 bl uuuu u0uu1 u #d
022 $a1679-4680
100 1 $aAVILA, A. F. D.
245 $aAvaliação de desempenho de unidades de pesquisa agropecuária$bmétricas e resultados da experiência da Embrapa.
260 $aBrasília-DF : Embrapa$c2013
300 $a78p.$cil. color.
490 $a(Embrapa-SGE. Documentos, 16).
520 $aAvaliação de desempenho de unidades de pesquisa agropecuária : métricas e resultados da experiência da Embrapa; Introdução; Marco conceitual de avaliação das unidades de pesquisa; Desempenho geral das unidades de pesquisa; Desempenho das unidades por critério de avaliação; Outros critérios de desempenho; Um balanço do sistema.
650 $aAgricultural research
650 $aGovernment and administration
653 $aAdministração de empresa
653 $aAdministração de empresas
653 $aAgricultura
653 $aBibliometria
653 $aEmbrapa
653 $aModernização administrativa
653 $aPecuária
653 $aPesquisa agrícola
653 $aPlanejamento administrativo
653 $aPolítica administrativa
700 1 $aGOMES, E. G.
700 1 $aSOUZA, G. da S. e
700 1 $aPENTEADO FILHO, R. de C.
700 1 $aSOUZA, M. O. de.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Biblioteca Rui Tendinha (BRT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
|
|
|
Registro Completo |
|
Biblioteca(s): |
Biblioteca Rui Tendinha. |
|
Data corrente: |
18/07/2023 |
|
Data da última atualização: |
18/07/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
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. |
|
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. |
|
Título: |
Physical and chemical characteristics of Schinus terebinthifolia Raddi (Brazilian peppertree) fruits at different stages of maturation. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
Biochemical Systematics and Ecology, v. 110, p. 1-7, 2023. |
|
DOI: |
https://doi.org/10.1016/j.bse.2023.104704 |
|
Idioma: |
Inglês |
|
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 |
|
Palavras-Chave: |
Pimenta Brasileira. |
|
Thesagro: |
Aroeira; Pimenta. |
|
Thesaurus NAL: |
Schinus terebinthifolia. |
|
Categoria do assunto: |
-- |
|
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4460/1/Physical-and-chemical-characteristics-of-Schinus-terebinthifolia.pdf
|
|
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.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Biblioteca Rui Tendinha (BRT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
