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In vitro culture of jambu with different growth regulators Horticultura Brasileira
Almeida,Susan P; Souza,Joanne MM; Amorim,Andredy MT; Gusmão,Sérgio AL de; Souza,Rodrigo ORM; Santos,Alberdan S.
ABSTRACT The aim of this study was to establish the best concentrations of growth regulators for in vitro cultivation of jambu for a subsequent elaboration of an efficient micropropagation protocol. After sterilized, the seeds were inoculated on different media (MS, ½MS and water-agar) for in vitro germination. Nodal segments of in vitro germinated jambu seedlings were used as explants in the micropropagation with different concentrations of 6-benzylaminopurine (BAP) (0.0; 0.125; 0.25; 0.50 and 0.75 mg L-1) and callus induction with 2.4- dichlorophenoxyacetic acid (2.4-D) (0.0; 0.25; 0.50; 0.75 and 1.0 mg L-1) on Murashige & Skoog’s (MS) medium. The highest germination rates were obtained on MS medium with better seedling development and greater height...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Acmella oleracea; Micropropagation; Callus induction; BAP; 2.4-D; Nodal segments.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362020000200134
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Productive and physiological responses of jambu (Acmella oleracea) under nutrient concentrations in nutrient solution Horticultura Brasileira
Sampaio,Italo MG; Silva Júnior,Mário L; Bittencourt,Ricardo FPM; Santos,Gabriel AM dos; Nunes,Fiama KM; Costa,Vivian CN.
ABSTRACT In the last years, jambu has become popular and greatly appreciated, due to its remarkable taste. Thus, hydroponically cultivated jambu is promising, since it achieves better yield and production quality. The aim of this study was to evaluate the effect of ionic concentration in nutrient solution on growth, productivity and gas exchange of jambu. The experimental design was completely randomized, with five treatments and four replicates. The treatments consisted of variations of ionic concentration using the nutrient solution proposed by Hoagland & Arnon (25, 50, 75, 100 and 125%). The length of the main stem, stem diameter, number of inflorescence, leaf area, fresh and dry biomass (shoot, root and inflorescence), photosynthesis, stomatal...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Acmella oleracea; Ionic concentration; Fresh and dry mass.
Ano: 2021 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362021000100065
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Identificação e caracterização do tomato chlorotic spot virus em jambu no estado do Pará. Infoteca-e
BOARI, A. de J.; QUADROS, A. F. F.; KAUFFMANN, C. M.; KITAJIMA, E. W..
O jambu (Acmella oleracea L.) é uma das principais hortaliças cultivadas na região Norte do Brasil. Incidência de 60% a 100% de plantas de jambu apresentando sintomas de manchas anelares, necroses e manchas cloróticas, com evidências de perda em produtividade, foi observada em plantios comerciais no município de Santa Izabel, PA. Amostras foliares foram coletadas e processadas em testes biológicos, morfológicos e moleculares para a identificação do agente causal. Inoculações mecânicas de extratos de folhas sintomáticas de jambu reproduziram sintomas similares em jambu cultivar Nazaré. Exames ao microscópio eletrônico de transmissão de secções de folhas de jambu sintomáticas indicaram efeitos citopáticos típicos de infecção por orthotospovírus. RT-PCR com...
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) Palavras-chave: Jambu; Acmella oleracea; Doença de Planta; Vírus.
Ano: 2020 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1126977
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Drying kinetics of crushed mass of ‘jambu’: Effective diffusivity and activation energy AGRIAMBI
Gomes,Francileni P.; Osvaldo,Resende; Sousa,Elisabete P.; Oliveira,Daneil E. C. de; Araújo Neto,Francisco R. de.
ABSTRACT The aim of this paper was to analyze the drying kinetics, test the Akaike information criterion (AIC) and Schwarz’s Bayesian information criterion (BIC) in the selection of models, determine the effective diffusivity and activation energy of the crushed mass of ‘jambu’ leaves for different conditions of temperature and layer thicknesses. The experiment was carried out at the Food Laboratory of the Brazilian Agricultural Research Corporation (Embrapa) in Macapá-AP. Drying was carried out in air circulation oven with speed of 1.0 m s-1 at various temperatures (60, 70 and 80 ºC) and layer thicknesses (0.005 and 0.010 m). The experimental data were fitted to 11 mathematical models. Coefficient of determination (R2), mean relative error (P), mean...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable; Convective drying; Acmella oleracea.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000700499
Registros recuperados: 4
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