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Intensity of bitterness of processed yerba mate leaves originated in two contrasted light environments BABT
Rakocevic,Miroslava; Medrado,Moacir José Sales; Lucambio,Fernando; Valduga,Alice Teresa.
The bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis), grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips) and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared to the leaves originated under the direct sun exposure. The leaves from the plants grown in the monoculture showed less bitterness than those grown in the forest...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Leaf age; Photosynthesis; Shade; Stomatal conductance; Temperature; Transpiration.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300018
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