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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
23/11/2017 |
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Data da última atualização: |
28/11/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GAMA, V. N.; CUNHA. J. T.; LIMA, I. de M.; BACARIN, M. A.; SILVA, D. M. |
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Afiliação: |
Vinícius Novo Gama, UFES; Joilton Tavares Cunha, UFES; Inorbert de Melo Lima, Incaper; Marcos Antonio Bacarin, UFPEL; Diolina Moura Silva, UFES. |
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Título: |
Photosynthetic characteristics and quality of five passion fruit varieties under field conditions. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Acta Physiol Plant, v. 35, n. 3, p. 941-948, 2013. |
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DOI: |
0.1007/s11738-012-1137-1 |
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Idioma: |
Inglês |
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Conteúdo: |
Due to photosynthetic mechanisms respond very quickly to most stressors and due to strong concerns regarding the impact of climate change on future plant productivity, the purpose of this study was to perform a comparative analysis of in vivo photosynthetic efficiencies and fruit quality of five cultivars of passion fruit (Passiflora edulis Sims. f. flavicarpa Degener). The experiments were conducted in the northern region of Espírito Santo State using cultivars FB 200, FB 300, BRS Gigante Amarelo, BRS Sol do Cerrado, and BRS Ouro Vermelho. Analyses were performed 6 months after planting, when the plants were beginning reproduction and were repeated two times during the next 4 months until fruit ripening. Chlorophyll a fluorescence transient, total chlorophyll content, and gas exchange were measured in the leaves. Physical and chemical fruit attributes were also assessed. The lowest fluorescence rates were identified in the FB 300, BRS Sol do Cerrado, and BRS Ouro Vermelho cultivars, which exhibited better capacities for quinone A (QA) reoxidation and better electron transfer efficiencies from Photosystem II to Photosystem I acceptors. Better photochemical performances (PItotal) and CO2 assimilations (A) resulted in higher fruit pulp yields, demonstrating the superior quality of the FB 300, BRS Sol do Cerrado, and BRS Ouro Vermelho cultivars. |
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Thesaurus NAL: |
Fruit quality; Gas exchange; Passiflora edulis; Photochemical performances; Soluble solids; Titratable acidity. |
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Categoria do assunto: |
-- |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/2856/1/BRT-photosyntheticcharacteristicsandqualityoffivepassionfruit-lima-2-9.pdf
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Marc: |
LEADER 02126naa a2200253 a 4500
001 1017151
005 2017-11-28
008 2013 bl uuuu u00u1 u #d
024 7 $a0.1007/s11738-012-1137-1$2DOI
100 1 $aGAMA, V. N.
245 $aPhotosynthetic characteristics and quality of five passion fruit varieties under field conditions.$h[electronic resource]
260 $c2013
520 $aDue to photosynthetic mechanisms respond very quickly to most stressors and due to strong concerns regarding the impact of climate change on future plant productivity, the purpose of this study was to perform a comparative analysis of in vivo photosynthetic efficiencies and fruit quality of five cultivars of passion fruit (Passiflora edulis Sims. f. flavicarpa Degener). The experiments were conducted in the northern region of Espírito Santo State using cultivars FB 200, FB 300, BRS Gigante Amarelo, BRS Sol do Cerrado, and BRS Ouro Vermelho. Analyses were performed 6 months after planting, when the plants were beginning reproduction and were repeated two times during the next 4 months until fruit ripening. Chlorophyll a fluorescence transient, total chlorophyll content, and gas exchange were measured in the leaves. Physical and chemical fruit attributes were also assessed. The lowest fluorescence rates were identified in the FB 300, BRS Sol do Cerrado, and BRS Ouro Vermelho cultivars, which exhibited better capacities for quinone A (QA) reoxidation and better electron transfer efficiencies from Photosystem II to Photosystem I acceptors. Better photochemical performances (PItotal) and CO2 assimilations (A) resulted in higher fruit pulp yields, demonstrating the superior quality of the FB 300, BRS Sol do Cerrado, and BRS Ouro Vermelho cultivars.
650 $aFruit quality
650 $aGas exchange
650 $aPassiflora edulis
650 $aPhotochemical performances
650 $aSoluble solids
650 $aTitratable acidity
700 1 $aCUNHA. J. T.
700 1 $aLIMA, I. de M.
700 1 $aBACARIN, M. A.
700 1 $aSILVA, D. M.
773 $tActa Physiol Plant$gv. 35, n. 3, p. 941-948, 2013.
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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: |
24/11/2022 |
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Data da última atualização: |
24/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DEBONA, D. G.; LOUVEM, R. F.; LUZ, J. M. R. da; NARIYOSHI, Y. N.; CASTRO, E. V. de; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; CASTRO, M. G. de; OLIVEIRA, G. F. de; PARTELLI, F. L.; SILVA, M. de C. S. da; BELLON, A. P.; PEREIRA, L. L. |
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Afiliação: |
Danieli Grancieri Debona, UFES; Renata Falqueto Louvem, UFES; José Maria Rodrigues da Luz, UFV; Yuri Nascimento Nariyoshi, UFES; Eustaquio Vinicius Ribeiro de Castro, UFES; Emanuele Catarina da Silva Oliveira, Ifes Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; Marina Gomes de Castro, Ifes Venda Nova do Imigrante; Gustavo Falquetto de Oliveira, Ifes Venda Nova do Imigrante; Fábio Luiz Partelli, UFES; Marliane de Cássia Soares da Silva, UFV; Ademilson Pelengrino Bellon, Ifes Venda Nova do Imigrante; Lucas Louzada Pereira, Ifes Venda Nova do Imigrante. |
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Título: |
Heat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Agronomy, v. 12, n. 11, p. 1-13, 2022. |
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Idioma: |
Português |
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Conteúdo: |
Roasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster. |
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Thesagro: |
Bebida; Café; Coffea Arábica; Radiação Térmica; Temperatura; Torrefação. |
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Thesaurus NAL: |
Coffea; Coffea arabica var. arabica; Convection; Thermal radiation. |
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Categoria do assunto: |
-- |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4249/1/QualityoffArabicaCoffee-Beans-guarconi.pdf
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Marc: |
LEADER 02356naa a2200385 a 4500
001 1024506
005 2022-11-24
008 2022 bl uuuu u00u1 u #d
100 1 $aDEBONA, D. G.
245 $aHeat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans.$h[electronic resource]
260 $c2022
520 $aRoasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster.
650 $aCoffea
650 $aCoffea arabica var. arabica
650 $aConvection
650 $aThermal radiation
650 $aBebida
650 $aCafé
650 $aCoffea Arábica
650 $aRadiação Térmica
650 $aTemperatura
650 $aTorrefação
700 1 $aLOUVEM, R. F.
700 1 $aLUZ, J. M. R. da
700 1 $aNARIYOSHI, Y. N.
700 1 $aCASTRO, E. V. de
700 1 $aOLIVEIRA, E. C. da S.
700 1 $aGUARÇONI, R. G.
700 1 $aCASTRO, M. G. de
700 1 $aOLIVEIRA, G. F. de
700 1 $aPARTELLI, F. L.
700 1 $aSILVA, M. de C. S. da
700 1 $aBELLON, A. P.
700 1 $aPEREIRA, L. L.
773 $tAgronomy$gv. 12, n. 11, p. 1-13, 2022.
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