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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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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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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: |
16/07/2019 |
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Data da última atualização: |
16/07/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
- - - |
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Autoria: |
OLIVEIRA, B. G.; TOSATO, F.; FOLLI, G. S.; LEITE, J. de A.; VENTURA, J. A.; ENDRINGER, D. C.; FILGUEIRAS, P. R.; ROMÃO, W. |
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Afiliação: |
Bruno G. Oliveira, UFES; Flavia Tosato, UFES; Gabriely S. Folli, UFES; Júlia de A. Leite, UFES; Jose Aires Ventura, Incaper; Denise C. Endringer, UVV; Paulo R. Filgueiras, UFES; Wanderson Romão, UFES/INCT Forense/IFES. |
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Título: |
Controlling the quality of grape juice adulterated by apple juice using ESI(-)FT-ICR mass spectrometry. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Microchemical Journal, v. 149, p. 1-19, september 2019. |
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DOI: |
https://doi.org/10.1016/j.microc.2019.104033 |
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Idioma: |
Inglês |
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Conteúdo: |
Food quality control is undoubtedly a process of great importance. The technological development of the last years has increased the food production and consumption, thus generating, an enormous demand for the food quality control. Grape juice is a very tasty and high quality nutraceutical drink, being widely consumed worldwide. This product has a high commercial value, making it source of several types of fraud, such as other juices' addition, like apple juice. Through negative-ion mode electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry, it was possible to detect and quantify apple juice in integral grape juice. In this study, we used the univariate linear regression model using mixtures of integral grape juice with various concentrations of integral apple juice (0, 1, 3, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 and 100 wt%). The model showed good accuracy. In addition, eleven commercial samples of grape juice were tested, and in two of them, apple juice was detected at ≈25 wt%. |
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Thesaurus NAL: |
Adulteration; Apple juice; Grape juice; Mass spectrometry; Quality. |
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Categoria do assunto: |
V Taxonomia de Organismos |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3631/1/Controllingthequalityofgrapejuiceadulterated.pdf
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Marc: |
LEADER 01891naa a2200277 a 4500
001 1021476
005 2019-07-16
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.microc.2019.104033$2DOI
100 1 $aOLIVEIRA, B. G.
245 $aControlling the quality of grape juice adulterated by apple juice using ESI(-)FT-ICR mass spectrometry.$h[electronic resource]
260 $c2019
520 $aFood quality control is undoubtedly a process of great importance. The technological development of the last years has increased the food production and consumption, thus generating, an enormous demand for the food quality control. Grape juice is a very tasty and high quality nutraceutical drink, being widely consumed worldwide. This product has a high commercial value, making it source of several types of fraud, such as other juices' addition, like apple juice. Through negative-ion mode electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry, it was possible to detect and quantify apple juice in integral grape juice. In this study, we used the univariate linear regression model using mixtures of integral grape juice with various concentrations of integral apple juice (0, 1, 3, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 and 100 wt%). The model showed good accuracy. In addition, eleven commercial samples of grape juice were tested, and in two of them, apple juice was detected at ≈25 wt%.
650 $aAdulteration
650 $aApple juice
650 $aGrape juice
650 $aMass spectrometry
650 $aQuality
700 1 $aTOSATO, F.
700 1 $aFOLLI, G. S.
700 1 $aLEITE, J. de A.
700 1 $aVENTURA, J. A.
700 1 $aENDRINGER, D. C.
700 1 $aFILGUEIRAS, P. R.
700 1 $aROMÃO, W.
773 $tMicrochemical Journal$gv. 149, p. 1-19, september 2019.
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