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| Almeida,Gabriel Martins; Silva,Adinan Alves da; Batista,Priscila Ferreira; Moura,Luciana Minervina de Freitas; Vital,Roberto Gomes; Costa,Alan Carlos. |
| ABSTRACT Drought is the most harmful environmental factor crop productivity. Some chemicals are used in agriculture to mitigate the damage from this stress on plants. Therefore, we examined whether the spraying of zinc sulfate (ZS), potassium phosphite (KPhi) and the hydrogen sulfide (H2S) donor sodium hydrosulfide (NaHS) would mitigate the deleterious effects of water deficit on sunflower plants by analyzing physiological and biometric characteristics. The experiment was carried out in a greenhouse using a randomized block design with five replications. The treatments were arranged in a 4 x 2 factorial scheme: [Factor A (Alleviators)] - spraying of KPhi (0.5 L ha-1), ZS (3.2 kg ha-1), NaHS (1.2 g ha-1), and water; [Factor B (substrate humidity, SH)] -... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Photosynthesis; Water deficit; Malonaldehyde; Leaf water potential; Mitigating substance. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100225 |
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| HOLANDA,Natálya Vidal de; GOMES,Joyciane da Silva; SANTOS,Sandra Maria Lopes dos; DAMACENO,Marlene Nunes. |
| Abstract The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics during 75 days of storage compared to commercial hydrated demi-glace sauce. Sensory aspects (visual and olfactory), counts of coliform and Staphylococcus aureus, determination of Salmonella sp. and lipid oxidation were evaluated every 15 days. The artisanal demi-glace sauce was homogenous, without sensory alteration during the storage period, with olfactory alteration only at the end. The commercial demi-glace sauce remained unchanged until t3 (30 days), from t4 (45 days) presented turbid appearance, followed by phase separation and with unpleasant odor in t6 (75... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malonaldehyde; Microorganisms; Sensory; Stability. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300480 |
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| Batista,NR; Garcia,ERM; Oliveira,CAL; Arguelo,NN; Souza,KMR. |
| ABSTRACT Two experiments were carried out to evaluate the effects of rosemary oil (RO) and trace mineral sources (MS) on the internal quality and lipid stability of brown layer eggs. The treatments consisted of diets supplemented with two trace mineral sources (inorganic or organic) and three levels (0, 100, or 200 mg kg-1) of rosemary oil (RO), and three egg storage times. Eggs were stored at a controlled temperature (CT; 25.0ºC) in Experiment I and under refrigeration (RT; 5.0ºC) in Experiment II. The following parameters were analyzed on days 0 (fresh), 15 and 30 of storage: malonaldehyde level (MDA), egg weight (EW), Haugh unit (HU), yolk index (YI), albumen and yolk pH, raw yolk color (RYC), and egg weight loss. Data were analyzed according to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chelated trace minerals; Lipid oxidation; Malonaldehyde; Rosmarinus officinalis; Storage. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000400663 |
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