|
|
|
|
|
| Reichmann,Manuel Castilhos; Zanella,Camila Ângela; Valério Júnior,Cláudio; Borges,Ana Claudia Piovezan; Sausen,Tanise Luisa; Paroul,Natalia; Mielniczki-Pereira,Albanin Aparecida; Teixeira,Amito José; Budke,Jean Carlos; Mossi,Altemir José; Cansian,Rogério Luis. |
| ABSTRACT Understanding the genetic structure and diversity of plants is fundamental to their conservation and permits their sustainable use by local communities. The genus Maytenus (Celastraceae) is composed of plants possessing pharmacological and antioxidant properties. However, the genetic and economic properties of the species M. dasyclada, a typical species of Araucaria forests in Brazil and Uruguay, have been little studied. In this work, the genetic structure and diversity of natural populations of M. dasyclada located in unprotected and preserved forest remnants were investigated using RAPD and isozymes markers. The results demonstrated that in areas of preservation, populations of M. dasyclada possess a relatively high degree of polymorphism and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Conservation; Forest reserves; Genetic diversity; Maytenus dasyclada; Molecular markers. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-33062017000100093 |
| |
|
|
| Zaions,Ivanor; Picolo,Ana Paula; Gonçalves,Itamar Luís; Borges,Ana Claudia Piovezan; Valduga,Alice Teresa. |
| In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yerba-mate; Early maturation; Color. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663 |
| |
|
|
|
