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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
19/01/2021 |
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Data da última atualização: |
19/01/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SÁ ANTUNES, T. F.; MAURASTONI, M. L.; MADROÑERO, J.; FUENTES, G.; SANTAMARÍA, J. M.; VENTURA, J. A.; ABREU, E. F.; FERNANDES, A. R.; FERNANDES, P. M. B. |
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Afiliação: |
Tathiana F. Sá Antunes, UFES; Marlonni Maurastoni L., UFES; Johana Madroñero, UFES/UNIVERSIDAD EL BOSQUE; Gabriela Fuentes, Centro de Investigación Científica de Yucatán; Jorge M. Santamaría, Centro de Investigación Científica de Yucatán; Jose Aires Ventura, Incaper; Emauel F. Abreu, Embrapa Recursos Genéticos e Biotecnologia; Alberto R. Fernandes, UFES; Patricia M. B. Fernandes, UFES. |
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Título: |
Battle of three: the curious case of papaya sticky disease. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Plant Disease, v. 104, n. 11, p. 2754-2763, 2020. |
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Idioma: |
Português |
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Conteúdo: |
Among the most serious problems in papaya production are the viruses associated with papaya ringspot and papaya sticky disease (PSD). PSD concerns producers worldwide because its symptoms are extremely aggressive and appear only after flowering. As no resistant cultivar is available, several disease management strategies have been used in affected countries, such as the use of healthy seeds, exclusion of the pathogen, and roguing. In the 1990s, a dsRNA virus, papaya meleira virus (PMeV), was identified in Brazil as the causal agent of PSD. However, in 2016 a second virus, papaya meleira virus 2 (PMeV2), with an ssRNA genome, was also identified in PSD plants. Only PMeV is detected in asymptomatic plants, whereas all symptomatic plants contain both viral RNAs separately packaged in particles formed by the PMeV capsid protein. PSD also affects papaya plants in Mexico, Ecuador, and Australia. PMeV2-like viruses have been identified in the affected plants, but the partner virus(es) in these countries are still unknown. In Brazil, PMeV and PMeV2 reside in laticifers that promote spontaneous latex exudation, resulting in the affected papaya fruit?s sticky appearance. Genes modulated in plants affected by PSD include those involved in reactive oxygen species and salicylic acid signaling, proteasomal degradation, and photosynthesis, which are key plant defenses against PMeV complex infection. However, the complete activation of the defense response is impaired by the expression of negative effectors modulated by the virus. This review presents a summary of the current knowledge of the Carica papaya-PMeV complex interaction and management strategies. MenosAmong the most serious problems in papaya production are the viruses associated with papaya ringspot and papaya sticky disease (PSD). PSD concerns producers worldwide because its symptoms are extremely aggressive and appear only after flowering. As no resistant cultivar is available, several disease management strategies have been used in affected countries, such as the use of healthy seeds, exclusion of the pathogen, and roguing. In the 1990s, a dsRNA virus, papaya meleira virus (PMeV), was identified in Brazil as the causal agent of PSD. However, in 2016 a second virus, papaya meleira virus 2 (PMeV2), with an ssRNA genome, was also identified in PSD plants. Only PMeV is detected in asymptomatic plants, whereas all symptomatic plants contain both viral RNAs separately packaged in particles formed by the PMeV capsid protein. PSD also affects papaya plants in Mexico, Ecuador, and Australia. PMeV2-like viruses have been identified in the affected plants, but the partner virus(es) in these countries are still unknown. In Brazil, PMeV and PMeV2 reside in laticifers that promote spontaneous latex exudation, resulting in the affected papaya fruit?s sticky appearance. Genes modulated in plants affected by PSD include those involved in reactive oxygen species and salicylic acid signaling, proteasomal degradation, and photosynthesis, which are key plant defenses against PMeV complex infection. However, the complete activation of the defense response is impaired by the expression of n... Mostrar Tudo |
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Palavras-Chave: |
Meleira. |
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Thesagro: |
Carica Papaya; Doença; Mamão; Praga. |
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Categoria do assunto: |
H Saúde e Patologia |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/4168/1/Battle-of-Three-Papaya-Sticky-Disease-2020.pdf
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Marc: |
LEADER 02409naa a2200277 a 4500
001 1023094
005 2021-01-19
008 2020 bl uuuu u00u1 u #d
100 1 $aSÁ ANTUNES, T. F.
245 $aBattle of three$bthe curious case of papaya sticky disease.$h[electronic resource]
260 $c2020
520 $aAmong the most serious problems in papaya production are the viruses associated with papaya ringspot and papaya sticky disease (PSD). PSD concerns producers worldwide because its symptoms are extremely aggressive and appear only after flowering. As no resistant cultivar is available, several disease management strategies have been used in affected countries, such as the use of healthy seeds, exclusion of the pathogen, and roguing. In the 1990s, a dsRNA virus, papaya meleira virus (PMeV), was identified in Brazil as the causal agent of PSD. However, in 2016 a second virus, papaya meleira virus 2 (PMeV2), with an ssRNA genome, was also identified in PSD plants. Only PMeV is detected in asymptomatic plants, whereas all symptomatic plants contain both viral RNAs separately packaged in particles formed by the PMeV capsid protein. PSD also affects papaya plants in Mexico, Ecuador, and Australia. PMeV2-like viruses have been identified in the affected plants, but the partner virus(es) in these countries are still unknown. In Brazil, PMeV and PMeV2 reside in laticifers that promote spontaneous latex exudation, resulting in the affected papaya fruit?s sticky appearance. Genes modulated in plants affected by PSD include those involved in reactive oxygen species and salicylic acid signaling, proteasomal degradation, and photosynthesis, which are key plant defenses against PMeV complex infection. However, the complete activation of the defense response is impaired by the expression of negative effectors modulated by the virus. This review presents a summary of the current knowledge of the Carica papaya-PMeV complex interaction and management strategies.
650 $aCarica Papaya
650 $aDoença
650 $aMamão
650 $aPraga
653 $aMeleira
700 1 $aMAURASTONI, M. L.
700 1 $aMADROÑERO, J.
700 1 $aFUENTES, G.
700 1 $aSANTAMARÍA, J. M.
700 1 $aVENTURA, J. A.
700 1 $aABREU, E. F.
700 1 $aFERNANDES, A. R.
700 1 $aFERNANDES, P. M. B.
773 $tPlant Disease$gv. 104, n. 11, p. 2754-2763, 2020.
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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: |
26/12/2023 |
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Data da última atualização: |
24/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VERDIN FILHO, A. C.; COSTA, A. M. de S.; SOARES, K. L.; SILVEIRA, L. de S.; PEREIRA, L. L.; OSÓRIO, V. M.; FRONZA, M.; SCHERER, R. |
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Afiliação: |
Abraão Carlos Verdin Filho, Incaper; Arthur Merigueti de Souza Costa; Karla Lirio Soares; Lian de Souza Silveira; Lucas Louzada Pereira; Vanessa Moreira Osório; Márcio Fronza; Rodrigo Scherer. |
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Título: |
Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics. |
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Complemento do título: |
Influência da maturação e torra na qualidade e composição quÃÂÂÂmica de nova cultivar de café conilon por meio de quimiometria. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Research International, Volume 176, January 2024, 113791. |
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DOI: |
https://doi.org/10.1016/j.foodres.2023.113791 |
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Idioma: |
Inglês |
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Conteúdo: |
Coffee is one of the most consumed beverages worldwide. EspÃÂÂÂrito Santo is the largest Brazilian producer of conilon coffee, and invested in the creation of new cultivars, such as ?Conquista ES8152?, launched in 2019. Therefore, the present study aimed to evaluate the effects of maturation and roasting on the chemical and sensorial composition of the new conilon coffee cultivar ?Conquista ES8152?. The coffee was harvested containing 3 different percentages of ripe fruits: 60%, 80%, and 100%, and roasted at 3 different degrees of roasting: light, medium, and dark, to evaluate the moisture and ash content, yield of soluble extract, volatile compound profile, chlorogenic acid and caffeine content, and sensory profile. ?Conquista ES8152? coffee has a moisture content between 1.38 and 2.62%; ash between 4.34 and 4.72%; and yield between 30.7 and 35.8%. Sensory scores ranged between 75 and 80 and the majority of volatile compounds belong to the pyrazine, phenol, furan, and pyrrole groups. The content of total chlorogenic acids was drastically reduced by roasting, with values between 2.40 and 9.33%, with 3-caffeoylquinic acid being the majority. Caffeine was not influenced by either maturation or roasting, with values between 2.16 and 2.41%. The volatile compounds furfural, 5-methylfurfural, and 2-ethyl-5-methylpyrazine were positively correlated with the evaluated sensory attributes and 5-methylfurfural was the only one significantly correlated with all attributes. Ethylpyrazine, furfuryl acetate, 1-furfurylpyrrole, 4-ethyl-2-methoxyphenol, and difurfuryl ether were negatively correlated. The stripping did not affect the quality and composition of this new cultivar, however, the roasting caused changes in both the chemical and sensorial profiles, appropriately indicated by the principal component analysis.
O café é uma das bebidas mais consumidas em todo o mundo. O EspÃÂÂÂrito Santo é o maior produtor brasileiro de café conilon, e investiu na criação de novas cultivares, como a ?Conquista ES8152?, lançada em 2019. Portanto, o presente estudo teve como objetivo avaliar os efeitos da maturação e torra nas propriedades quÃÂÂÂmicas e sensoriais. composição da nova cultivar de café conilon ?Conquista ES8152?. O café foi colhido contendo 3 diferentes percentagens de frutos maduros: 60%, 80% e 100%, e torrado em 3 diferentes graus de torra: claro, médio e escuro, para avaliação do teor de umidade e cinzas, rendimento de extrato solúvel. , perfil de compostos voláteis, conteúdo de ácido clorogênico e cafeÃÂÂÂna e perfil sensorial. O café ?Conquista ES8152? apresenta teor de umidade entre 1,38 e 2,62%; cinzas entre 4,34 e 4,72%; e rendimento entre 30,7 e 35,8%. As pontuações sensoriais variaram entre 75 e 80 e a maioria dos compostos voláteis pertence aos grupos pirazina, fenol, furano e pirrol. O teor de ácidos clorogênicos totais foi drasticamente reduzido pela torra, com valores entre 2,40 e 9,33%, sendo o ácido 3-cafeoilquÃÂÂÂnico majoritário. A cafeÃÂÂÂna não foi influenciada nem pela maturação nem pela torra, com valores entre 2,16 e 2,41%. Os compostos voláteis furfural, 5-metilfurfural e 2-etil-5-metilpirazina correlacionaram-se positivamente com os atributos sensoriais avaliados e o 5-metilfurfural foi o único que se correlacionou significativamente com todos os atributos. Etilpirazina, acetato de furfuril, 1-furfurilpirrol, 4-etil-2-metoxifenol e éter difurfuril foram correlacionados negativamente. A decapagem não afetou a qualidade e composição desta nova cultivar, porém a torra provocou alterações tanto no perfil quÃÂÂÂmico quanto no sensorial, devidamente indicados pela análise de componentes principais. MenosCoffee is one of the most consumed beverages worldwide. EspÃÂÂÂrito Santo is the largest Brazilian producer of conilon coffee, and invested in the creation of new cultivars, such as ?Conquista ES8152?, launched in 2019. Therefore, the present study aimed to evaluate the effects of maturation and roasting on the chemical and sensorial composition of the new conilon coffee cultivar ?Conquista ES8152?. The coffee was harvested containing 3 different percentages of ripe fruits: 60%, 80%, and 100%, and roasted at 3 different degrees of roasting: light, medium, and dark, to evaluate the moisture and ash content, yield of soluble extract, volatile compound profile, chlorogenic acid and caffeine content, and sensory profile. ?Conquista ES8152? coffee has a moisture content between 1.38 and 2.62%; ash between 4.34 and 4.72%; and yield between 30.7 and 35.8%. Sensory scores ranged between 75 and 80 and the majority of volatile compounds belong to the pyrazine, phenol, furan, and pyrrole groups. The content of total chlorogenic acids was drastically reduced by roasting, with values between 2.40 and 9.33%, with 3-caffeoylquinic acid being the majority. Caffeine was not influenced by either maturation or roasting, with values between 2.16 and 2.41%. The volatile compounds furfural, 5-methylfurfural, and 2-ethyl-5-methylpyrazine were positively correlated with the evaluated sensory attributes and 5-methylfurfural was the only one significantly correlated with all attributes.... Mostrar Tudo |
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Palavras-Chave: |
Maturation; Sensory. |
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Thesagro: |
Coffea Canephora. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 06467naa a2200253 a 4500
001 1025174
005 2024-02-24
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2023.113791$2DOI
100 1 $aVERDIN FILHO, A. C.
245 $aInfluence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics.$h[electronic resource]
260 $c2024
520 $aCoffee is one of the most consumed beverages worldwide. EspÃÂÂÂrito Santo is the largest Brazilian producer of conilon coffee, and invested in the creation of new cultivars, such as ?Conquista ES8152?, launched in 2019. Therefore, the present study aimed to evaluate the effects of maturation and roasting on the chemical and sensorial composition of the new conilon coffee cultivar ?Conquista ES8152?. The coffee was harvested containing 3 different percentages of ripe fruits: 60%, 80%, and 100%, and roasted at 3 different degrees of roasting: light, medium, and dark, to evaluate the moisture and ash content, yield of soluble extract, volatile compound profile, chlorogenic acid and caffeine content, and sensory profile. ?Conquista ES8152? coffee has a moisture content between 1.38 and 2.62%; ash between 4.34 and 4.72%; and yield between 30.7 and 35.8%. Sensory scores ranged between 75 and 80 and the majority of volatile compounds belong to the pyrazine, phenol, furan, and pyrrole groups. The content of total chlorogenic acids was drastically reduced by roasting, with values between 2.40 and 9.33%, with 3-caffeoylquinic acid being the majority. Caffeine was not influenced by either maturation or roasting, with values between 2.16 and 2.41%. The volatile compounds furfural, 5-methylfurfural, and 2-ethyl-5-methylpyrazine were positively correlated with the evaluated sensory attributes and 5-methylfurfural was the only one significantly correlated with all attributes. Ethylpyrazine, furfuryl acetate, 1-furfurylpyrrole, 4-ethyl-2-methoxyphenol, and difurfuryl ether were negatively correlated. The stripping did not affect the quality and composition of this new cultivar, however, the roasting caused changes in both the chemical and sensorial profiles, appropriately indicated by the principal component analysis. O café é uma das bebidas mais consumidas em todo o mundo. O EspÃÂÂÂrito Santo é o maior produtor brasileiro de café conilon, e investiu na criação de novas cultivares, como a ?Conquista ES8152?, lançada em 2019. Portanto, o presente estudo teve como objetivo avaliar os efeitos da maturação e torra nas propriedades quÃÂÂÂmicas e sensoriais. composição da nova cultivar de café conilon ?Conquista ES8152?. O café foi colhido contendo 3 diferentes percentagens de frutos maduros: 60%, 80% e 100%, e torrado em 3 diferentes graus de torra: claro, médio e escuro, para avaliação do teor de umidade e cinzas, rendimento de extrato solúvel. , perfil de compostos voláteis, conteúdo de ácido clorogênico e cafeÃÂÂÂna e perfil sensorial. O café ?Conquista ES8152? apresenta teor de umidade entre 1,38 e 2,62%; cinzas entre 4,34 e 4,72%; e rendimento entre 30,7 e 35,8%. As pontuações sensoriais variaram entre 75 e 80 e a maioria dos compostos voláteis pertence aos grupos pirazina, fenol, furano e pirrol. O teor de ácidos clorogênicos totais foi drasticamente reduzido pela torra, com valores entre 2,40 e 9,33%, sendo o ácido 3-cafeoilquÃÂÂÂnico majoritário. A cafeÃÂÂÂna não foi influenciada nem pela maturação nem pela torra, com valores entre 2,16 e 2,41%. Os compostos voláteis furfural, 5-metilfurfural e 2-etil-5-metilpirazina correlacionaram-se positivamente com os atributos sensoriais avaliados e o 5-metilfurfural foi o único que se correlacionou significativamente com todos os atributos. Etilpirazina, acetato de furfuril, 1-furfurilpirrol, 4-etil-2-metoxifenol e éter difurfuril foram correlacionados negativamente. A decapagem não afetou a qualidade e composição desta nova cultivar, porém a torra provocou alterações tanto no perfil quÃÂÂÂmico quanto no sensorial, devidamente indicados pela análise de componentes principais.
650 $aCoffea Canephora
653 $aMaturation
653 $aSensory
700 1 $aCOSTA, A. M. de S.
700 1 $aSOARES, K. L.
700 1 $aSILVEIRA, L. de S.
700 1 $aPEREIRA, L. L.
700 1 $aOSÓRIO, V. M.
700 1 $aFRONZA, M.
700 1 $aSCHERER, R.
773 $tFood Research International, Volume 176, January 2024, 113791.
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