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A statistical approach for assessing the heterogeneity of Hass avocados subjected to different postharvest abiotic stresses Ciencia e Investigación Agraria
Fuentealba,Claudia; Pedreschi,Romina; Hernández,Ignacia; Saavedra,Jorge.
C. Fuentealba, R. Pedreschi, I. Hernández, and J. Saavedra. 2016. A statistical approach for assessing the heterogeneity of Hass avocados subjected to different postharvest abiotic stresses. Cien. Inv. Agr. 43(3):356-365. Hass avocado (Persea americana Mill.) is marketed worldwide. Due to its complex physiology, a wide variability in postharvest ripening can be observed, i.e., heterogeneity in the number of days to reach edible ripeness. There is a need for a simple and objective method for evaluating the efficacy of postharvest treatments in the reduction of this postharvest ripening heterogeneity given the high demand of import countries for consistent quality and product homogeneity. Therefore, the aim of this study was to compare the appropriateness of...
Tipo: Journal article Palavras-chave: Avocados; Heterogeneity; Multiple comparison; Ripening; Standard deviation.
Ano: 2016 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000300002
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Cinnamic acid, ethanol and temperature interaction on coumarate decarboxylase activity and the relative expression of the putative cd gene in D. bruxellensis Electron. J. Biotechnol.
Ganga,María Angélica; Salinas,Francisco; Ravanal,Cristina; García,Verónica; Carrasco,Carolina; Martínez,Claudio; Saavedra,Jorge.
Dekkera bruxellensis is one of the main contaminating yeasts in wine due to its ability to metabolize cinnamic acids into volatile phenols. This yeast metabolizes p-coumaric acid into 4-vinylphenol through a coumarate decarboxylase (CD) and then transforms it into to 4-ethylphenol (EF) through a vinylphenol reductase. In this work we investigated the influence of the interaction between the concentration of p-coumaric acid, ferulic acid and ethanol as well as growth temperature on the production of CD activity and the expression of a putative gene that codes for this enzymatic activity. For this, a Box Behnken experimental design was used. The concentration of p-coumaric acid (5-26 ppm) and ferulic acid (3-9 ppm) alone did not show any significant effect...
Tipo: Journal article Palavras-chave: Dekkera/Brettanomyces; Cinnamic acids; Coumarate decarboxylase; Off-flavours; Wine.
Ano: 2011 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000500002
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Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides Ciencia e Investigación Agraria
Alister,Claudio; Araya,Manuel; Morandé,Jose E; Volosky,Christian; Saavedra,Jorge; Cordova,Andrés; Kogan,Marcelo.
Pesticide residue in primary products is an important issue for producers and consumers, even though little information is available on the effect of application conditions on residue persistence and the transfer to primary elaborated products. During the 2012 season, field and laboratory studies were conducted to determine the dissipation of lambda-cyhalothrin, buprofezin, pyrimethanil, tebuconazole, imidacloprid and acetamiprid in Sauvignon blanc and Pinot Noir cultivars and their residue dynamics during the winemaking process. Half-life values (DT50) for each pesticide applied alone and as a tank mix of all pesticides were similar and had averages of 6.4, 14.0, 19.7, 26.0, 14.5 and 13.4 days for lambda-cyhalothrin, buprofezin, pyrimethanil,...
Tipo: Journal article Palavras-chave: Pre-harvest interval; Residues; Transfer factor; Wine.
Ano: 2014 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300010
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