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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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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
26/12/2013 |
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Data da última atualização: |
30/07/2015 |
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Tipo da produção científica: |
Publicação em Anais de Congresso |
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Autoria: |
SIQUEIRA, H. M. de.; ARAÚJO, J. B. S.; Fernandes, M. A.; PILON, L. C.; SILVA, M. V. da.; TESSARO, G. M. |
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Afiliação: |
UFES; João Batista Silva Araújo, Incaper; Gilberto Monteiro Tessaro, UFES. |
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Título: |
Aspectos fitotécnicos numa perspectiva de transição agroecológica dos agricultores da ACAOFI. |
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Título original: |
Fitotechnical aspects in a perspective of transition agroecology of the ACAOFI?s agriculturists. |
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Ano de publicação: |
2007 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE AGROECOLOGIA, 5., 2007, Guarapari. Agroecologia e territórios sustentáveis. Guarapari: ABA, 2007. |
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Páginas: |
4 p. |
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Idioma: |
Português |
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Notas: |
Republicado pelo Incaper como capítulo do livro PADOVAN, M. da P.; MOTTA NETO, J. A.; TEIXEIRA, A. F. R. (Org.). Pesquisa agroecológica capixaba. Vitória, ES: Incaper, 2008. |
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Conteúdo: |
O presente trabalho apresenta os resultados do ?levantamento fitotécnico junto aos agricultores da ACAOFI?, localizados no Território do Caparaó (ES/MG). O levantamento foi realizado em 2006, visando conhecer os sistemas de cultivo orgânico de café adotados e as repercussões dos mesmos na dinâmica de trabalho, de produção e de vida dos agricultores da ACAOFI. Foram abordados os seguintes aspectos: enquadramento da cultura do café no contexto da propriedade, tamanho da propriedade, análises feitas, calagem, adubação, controle de pragas e doenças, mão-de-obra e produtividade, detalhando mais os métodos e as dificuldades de proceder a compostagem. |
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Palavras-Chave: |
ACAOFI; Compostagem; Cultivo de café orgânico; Transição agroecológica. |
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Categoria do assunto: |
-- |
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URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/95/1/Aspectos-fitotecnicos-numa-perspectiva-de-transicao-agroecologica.pdf
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Marc: |
LEADER 01747nam a2200253 a 4500
001 1001321
005 2015-07-30
008 2007 bl uuuu u01u1 u #d
100 1 $aSIQUEIRA, H. M. de.
240 $aFitotechnical aspects in a perspective of transition agroecology of the ACAOFI?s agriculturists.
245 $aAspectos fitotécnicos numa perspectiva de transição agroecológica dos agricultores da ACAOFI.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE AGROECOLOGIA, 5., 2007, Guarapari. Agroecologia e territórios sustentáveis. Guarapari: ABA$c2007
300 $a4 p.
500 $aRepublicado pelo Incaper como capítulo do livro PADOVAN, M. da P.; MOTTA NETO, J. A.; TEIXEIRA, A. F. R. (Org.). Pesquisa agroecológica capixaba. Vitória, ES: Incaper, 2008.
520 $aO presente trabalho apresenta os resultados do ?levantamento fitotécnico junto aos agricultores da ACAOFI?, localizados no Território do Caparaó (ES/MG). O levantamento foi realizado em 2006, visando conhecer os sistemas de cultivo orgânico de café adotados e as repercussões dos mesmos na dinâmica de trabalho, de produção e de vida dos agricultores da ACAOFI. Foram abordados os seguintes aspectos: enquadramento da cultura do café no contexto da propriedade, tamanho da propriedade, análises feitas, calagem, adubação, controle de pragas e doenças, mão-de-obra e produtividade, detalhando mais os métodos e as dificuldades de proceder a compostagem.
653 $aACAOFI
653 $aCompostagem
653 $aCultivo de café orgânico
653 $aTransição agroecológica
700 1 $aARAÚJO, J. B. S.
700 1 $aFernandes, M. A.
700 1 $aPILON, L. C.
700 1 $aSILVA, M. V. da.
700 1 $aTESSARO, G. M.
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Biblioteca Rui Tendinha (BRT) |
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