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1-Methylcyclopropene delays tomato fruit ripening Horticultura Brasileira
Moretti,Celso Luiz; Araújo,Alessandra L.; Marouelli,Waldir Aparecido; Silva,Washington Luiz C..
Tomato (Lycopersicon esculentum Mill.) fruits, cv. Santa Clara, were harvested at the breaker stage from commercial fields in Brazlândia, Brazil, to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-MCP was applied for 12 hours (T = 22±1°C; RH = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 mL.L-1. Fruits were held at ambient conditions (T = 23±2°C; RH 80-85%) for 2 days and then stored inside a cold room (T = 20±1°C; RH = 85-95%). Every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lycopersicon esculentum; Acidity; Color; Carotenoids; Ethylene; Firmness; Postharvest.
Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362002000400030
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A comprehensive transcriptome analysis of skeletal muscles in two Polish pig breeds differing in fat and meat quality traits Genet. Mol. Biol.
Piórkowska,Katarzyna; Żukowski,Kacper; Ropka-Molik,Katarzyna; Tyra,Mirosław; Gurgul,Artur.
Abstract Pork is the most popular meat in the world. Unfortunately, the selection pressure focused on high meat content led to a reduction in pork quality. The present study used RNA-seq technology to identify metabolic process genes related to pork quality traits and fat deposition. Differentially expressed genes (DEGs) were identified between pigs of Pulawska and Polish Landrace breeds for two the most important muscles (semimembranosus and longissimus dorsi). A total of 71 significant DEGs were reported: 15 for longissimus dorsi and 56 for semimembranosus muscles. The genes overexpressed in Pulawska pigs were involved in lipid metabolism (APOD, LXRA, LIPE, AP2B1, ENSSSCG00000028753 and OAS2) and proteolysis (CST6, CTSD, ISG15 and UCHL1). In Polish...
Tipo: Info:eu-repo/semantics/article Palavras-chave: RNA-seq; Firmness; Fat content; Polish pigs.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572018000100125
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Application of 1-methylcyclopropene, calcium chloride and calcium amino acid chelate on fresh-cut cantaloupe muskmelon. Repositório Alice
MACHADO, F.L. de C.; ALVES, R.E.; FIGUEIREDO, R.W..
The objective of this work was to determine the effects of postharvest application of 1-methylcyclopropene (1-MCP) and two calcium salts, applied individually or combined, on firmness and visual quality of fresh-cut muskmelon stored in air, for 18 days. Two sets of fruits, one of them exposed to 1-MCP at 300 nL L-1, were cut into cubes, dipped in deionized water, or in 1% Ca solutions as CaCl2, or in calcium amino acid chelate (Ca-chelate), placed in clamshell containers, and stored in air at 5±1oC and 90±5% RH, for 18 days. The assay was conducted using an entirely randomized design, with three replications, in a split plot array. Evaluation of visual appearance, color, flesh firmness, total soluble solids, titratable acidity, and pH was performed right...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Cucumis melo; Shelf life; Firmness; Quality; Storage; Vida de prateleira; Firmeza da polpa; Qualidade; Armazenamento.
Ano: 2008 URL: http://www.alice.cnptia.embrapa.br/handle/doc/124994
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Application of 1-methylcyclopropene, calcium chloride and calcium amino acid chelate on fresh-cut cantaloupe muskmelon PAB
Machado,Francisca Ligia de Castro; Alves,Ricardo Elesbão; Figueiredo,Raimundo Wilane.
The objective of this work was to determine the effects of postharvest application of 1-methylcyclopropene (1-MCP) and two calcium salts, applied individually or combined, on firmness and visual quality of fresh-cut muskmelon stored in air, for 18 days. Two sets of fruits, one of them exposed to 1-MCP at 300 nL L-1, were cut into cubes, dipped in deionized water, or in 1% Ca solutions as CaCl2, or in calcium amino acid chelate (Ca-chelate), placed in clamshell containers, and stored in air at 5±1ºC and 90±5% RH, for 18 days. The assay was conducted using an entirely randomized design, with three replications, in a split plot array. Evaluation of visual appearance, color, flesh firmness, total soluble solids, titratable acidity, and pH was performed right...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cucumis melo; Shelf life; Firmness; Quality; Storage.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2008000500003
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Atributos físico-químicos e sensoriais da carne ovina de diferentes genótipos terminados em confinamento. Repositório Alice
PEIXOTO, L. R. R..
Desse modo, no presente estudo é apresentada inicialmente uma revisão de literatura, de modo a dar subsídios para a compreensão do capítulo seguinte onde foram realizadas as determinações das características químicas, a perda de peso por cocção e os atributos sensoriais das carnes de cordeiros, avaliando a influência dos genótipos ½Dorper x ½SPRD, ½Santa Inês x ½SPRD e ½Somalis x ½SPRD terminados em confinamento.
Tipo: Tese/dissertação (ALICE) Palavras-chave: Cruzamento industrial; Suculência; Dureza; Perda de Cocção; Loss by cooking; Industrial crossbreeding; Ovino; Carne; Sabor; Análise Organoléptica; Sheep; Mutton; Flavour; Organoleptic properties; Firmness; Juiciness; Brazil.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074582
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Contrasting transcriptional programs control postharvest development of apples (Malus x domestica Borkh.) submitted to cold storage and ethylene blockage. Repositório Alice
STORCH, T. T.; FINATTO, T.; BRUNEAU, M; ORSEL-BALDWIN, M.; RENOU, J-P; ROMBALDI, C. V.; QUECINI, V.; LAURENS, F.; GIRARDI, C. L..
Apple is commercially important worldwide. Favorable genomic contexts and postharvest technologies allow year-round availability. Although ripening is considered a unidirectional developmental process toward senescence, storage at low temperatures, alone or in combination with ethylene blockage, is effective in preserving apple properties. Quality traits and genome wide expression were integrated to investigate the mechanisms underlying postharvest changes. Development and conservation techniques were responsible for transcriptional reprogramming and distinct programs associated with quality traits. A large portion of the differentially regulated genes constitutes a program involved in ripening and senescence, whereas a smaller module consists of genes...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: 1-methylcyclopropene; Firmness; Fruit quality; Gene expression; Microarray.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1077795
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Effect of calcium chloride and refrigeration on the quality and organoleptic characteristics of cape gooseberry (Physalis peruviana L.) Acta Agron. (Palmira)
Reyes-Medina,Andrea Johana; Pinzón,Elberth Hernando; Álvarez-Herrera,Javier Giovanni.
Abstract The gooseberry is one of the exotic fruit species most important in Colombia. Calcium has been shown to be important for quality maintenance in fruits and vegetables, as it prevents a number of physiological disorders reinforce the cell walls and stabilize cellular membranes. With the aim to increase the fruit calcium concentration, a completely randomized design with four treatments was performed: a control and three applications of CaCl2 (0.5%, 1% and 2%), with four replicates, for a total of 16 experimental units (EU). The fruit was collected at maturity stage 6 according to the standard Icontec NTC 4580, completely healthy and homogeneous. The fruit was subsequently stored at 21 ± 1 ° C (RH 45%). The application of calcium in the gooseberry...
Tipo: Journal article Palavras-chave: Acidity; Color; Firmness; Mass loss; Perishability.
Ano: 2017 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000100015
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Effect of cutting and storage temperature on Packham's Triumph pears (Pyrus communis L.) Acta Agron. (Palmira)
Obando-Ulloa,Javier M.; Oyarzún,Alejandra; Machuca,Alejandra; Luchsinger,Luis; Peña-Neira,Álvaro; Escalona,Víctor H..
Abstract For the minimally processed (MP) fruit, the cutting type and temperature are the main factors in order to maintain good quality and appearance. The objective of this work was to evaluate the effects of cutting type and storage on the metabolic activity, color, firmness, aroma profile and, organic acid and sugar content of MP pears (Pyrus communis L. cv. Packham's Triumph). Whole fruits were washed, peeled and cut in wedges or dice. Then, the pieces were packaged in plastic containers and stored 8 days at 5 or 8 °C. The cutting type and storage temperature had an important effect on the physiological parameters, color, firmness and organic acid and sugar content. However, the aroma volatile content was reduced independently of the cutting type and...
Tipo: Journal article Palavras-chave: Aroma; Browning; Firmness; Organic acids; Sugar.
Ano: 2018 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100039
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Effect of methyl jasmonate treatments on the bioactive compounds and physicochemical quality of 'Fuji' apples Ciencia e Investigación Agraria
Öztürk,Burhan; Altuntas,Ebubekir; Yildiz,Kenan; Ozkan,Yakup; Saracoglu,Onur.
Recently, plant growth regulators have been used for various purposes in apples. Methyl jasmonate (MeJA) has significant effects on the physiology, postharvest biology, processing, and chemical composition of apples. In the present study, the effects of MeJAMeJa treatments on the physicochemical quality and bioactive compounds (total antioxidant activity, total phenolics, and total anthocyanins) of 'Fuji' apples were investigated. The following doses of MeJa were used: 0 (control); 1; 120; 2,240; and 4,480 mg L-1. The highest geometric mean diameter, fruit mass, flesh firmness and skin thickness were obtained from the 2,240 mg L-1 MeJA treatment. Fruits harvested from control trees exhibited the highest total soluble solids content (TSSC) and pH, whereas...
Tipo: Journal article Palavras-chave: Apple; Antioxidant; Color; Firmness; Methyl jasmonate; Phenolics.
Ano: 2013 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000100018
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Effect of potassium and calcium upon the yield and fruit quality of Cucumis melo Agriscientia (Córdoba)
Bouzo,C. A; Céccoli,G; Muñoz,F.
The aim of this work was to study the effect of potassium and calcium in combination with nitrogen upon the yield and fruit quality of outdoor-grown melon (Cucumis melo L.). Two experiments were simultaneously performed through the use of two cultivars: 'Honey Dew Green Flesh' (Inodorus group) and 'Sivan' (Charentais group). A completely randomized experimental design was used with nine treatments resulting in a factorial arrangement of 3 x 3 due to the use of three doses of K and three doses of Ca. Doses were administered through fertigation with the injection of the fertilizers into a drip irrigation system, expressed as follows in relation to N: N:K (1.8:1.0 - 1.0:1.0 - 0.0:1.0) and Ca:N (2.0:1.0 - 1.0:1.0 - 0.0:1.0). Fertilization with nitrogen and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cucumis melo L.; Plant nutrition; Firmness; Total soluble solids.
Ano: 2018 URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2018000100003
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Effects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut apple. Repositório Alice
PILON, L.; SPRICIGO, P. C.; BRITTO, D.; ASSIS, O. B. G. de; CALBO, A. G.; FERRAUDO, A. S.; FERREIRA, M. D..
2013
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Apple; Chitosan; Citric acid; Firmness.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/995812
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Fruit texture related changes and enhanced shelf-life through tomato root inoculation with Bacillus subtilis BEB-13BS Agrociencia
Mena-Violante,Hortencia G.; Cruz-Hernández,Adrés; Paredes-López,Octavio; Gómez-Lim,Miguel Á.; Olalde-Portugal,Víctor.
Bacillus subtilis BEB-13bs, a plant growth promoting rhizobacteria, has improved tomato firmness. Since firmer fruits are be expected to be more resistant to spoilage microorganisms and to have a longer shelf-life, root inoculation with this strain could be an alternative to extend tomato shelf-life. Thus, fruit texture-related changes were studied in tomato plants (Lycopersicon esculentum Mill.) inoculated with Bacillus subtilis BEB-13bs. Treatments were: 1) non-inoculated control treatment (CTL); 2) PGPR inoculated treatment (BS13). Evaluation was made at different ripening stages. Pericarp firmness and activity of poligalacturonase (PG), the major cell wall polyuronide degrading enzyme in tomato, were measured. The expression pattern of ripening-related...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lycopersicon esculentum; Aco gene expression; Firmness; PG activity; Quality; Ripening.
Ano: 2009 URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952009000600001
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Histochemistry and morphoanatomy study on guava fruit during ripening Ciênc. Tecnol. Aliment.
Abreu,José Renato de; Santos,Custódio Donizete dos; Abreu,Celeste Maria Patto de; Castro,Evaristo Mauro de.
Guava (Psidium guajava L.) is a highly perishable fruit due to its intense metabolism during ripening. Information on the enzyme activities that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. Thus, this study aimed to monitor the changes occurred in the fruit during ripening through histochemical, physical, and scanning microscopy processes. Guavas were picked at the half-mature stage and stored for 9 days at 22 ± 1 °C and 78 ± 1% RH. The analyses conducted on the day of harvest (0) and each day of storage (1, 2, 3, 4, 5, 6, 7, and 8 days) were: firmness and histochemical analyses (ferric chloride, lugol, comassie blue, vanillin hydrochloric, and ruthenium red) observed under an optic microscope...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectin; Firmness; Psidium guajava L.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100027
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Maturity indexes for 'Kumagai' and 'Paluma' guavas Rev. Bras. Frutic.
Cavalini,Flavia Cristina; Jacomino,Angelo Pedro; Lochoski,Michele Antonio; Kluge,Ricardo Alfredo; Ortega,Edwin Moisés Marcos.
Harvest time is one of the main factors related to guava fruit postharvest losses. It is subjectively determined by fruit size and skin color, without any consensual standardization among the growers. The use of maturity indexes enables growers to know the ideal harvest time according to each market situation. The objective of this work was to determine the maturity indexes to identify the harvest time for guava fruit cv. Kumagai and Paluma. Skin color, fruit firmness, soluble solids, titratable acidity, ratio and ascorbic acid were analyzed. The most adequate maturity indexes for 'Kumagai' guava fruit were skin color and pulp firmness, while for 'Paluma' guava fruit, the best indexes were skin color, pulp firmness, titratable acidity and ratio.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Postharvest; Psidium guajava; Harvest maturity; Firmness.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452006000200005
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Model of pre-harvest quality of pineapple guava fruits (Acca sellowiana (O. berg) burret) as a function of weather conditions of the crops Bragantia
Parra-Coronado,Alfonso; Fischer,Gerhard; Camacho-Tamayo,Jesús Hernán.
ABSTRACT Weather conditions influence the quality parameters of pineapple guava fruit during growth and development. The aim of this study was to propose a model of pre-harvest fruit quality as a function of weather conditions in the cultivation area. Twenty trees were flagged per farm in 2 localities of the Department of Cundinamarca, Colombia: Tenjo (2,580 m.a.s.l.; 12.5 °C; relative humidity between 74 and 86%; mean annual precipitation 765 mm) and San Francisco de Sales (1,800 m.a.s.l.; 20.6 °C; relative humidity between 63 and 97%; mean annual precipitation 1,493 mm). Measurements were performed every 7 days during 2 harvest periods starting on days 96 (Tenjo) and 99 (San Francisco de Sales) after anthesis and until harvest. The models were obtained...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Total soluble solids; Total titratable acidity; Firmness; Growing degree days.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100177
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Near-isogenic lines of melon with different climacteric behavior as a tool to characterize fruit senescence traits National Institute of Agronomic Research
Obando-Ulloa, J.M.; Jowkar, M.M.; Moreno, E.; Souri, M.K.; Dos Santos, N.; Sanmartin, P.; Bueso, M.C.; Kessler, M.; Martinez, J.A.; Alarcon, A.; Nicolai, B.; Lammertyn, J.; Garcia-Mas, J.; Monforte, A.J.; Fernandez-Trujillo, J.P..
Aroma volatiles and fruit quality traits at harvest or after senescence were determined in a collection of near-isogenic lines (NILs) with different climacteric behavior (two non-climacteric NILs more the parental non-climacteric ´Piel de sapo´ and the rest climacteric). Data were analyzed by partial least squares discriminant analysis. In senescent fruit, four ester volatiles (particularly benzyl acetate) helped to discriminate between climacteric and non-climacteric NILs. Aroma volatiles were more efficient for discriminating by senescent or climacteric behavior than fruit quality traits, and flavor traits (dry matter, soluble solids content, titratable acidity, and individual sugars and organic acid content) were more efficient than using other major...
Tipo: Poster Palavras-chave: Aroma volatiles; Fruit over-ripening; Fruit quality; Multivariate discriminant analysis; Postharvest; Cucumis melo; Quality traits; Firmness; Senescence.
Ano: 2008 URL: http://hdl.handle.net/2174/202
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Nutrient and salinity concentrations effects on quality and storability of cherry tomato fruits grown by hydroponic system Bragantia
Islam,Mohammad Zahirul; Mele,Mahmuda Akter; Choi,Ki-Young; Kang,Ho-Min.
ABSTRACT This study was conducted to investigate the effects of nutrient and salinity concentrations on the quality of deepflow technique hydroponic system cultivated cherry tomatoes (Lycopersicon esculentum Mill ‘Unicorn’). The conditions were: (1) control (NS-1 × nutrient Solution, Electrical Conductivity – EC: 2.5 mS∙cm–1); (2) 2 × NS (2 × NS-Double NS, EC: 5 mS∙cm–1); (3) NS + 4.23 mM NaCl (NaCl-Sodium Chloride, EC: 5 mS∙cm–1); and (4) NS + 13.70 mM Sea Water – SW (EC: 7.5 mS∙cm–1). NS + 13.70 mM SW treatment showed the lowest fresh weight loss. Visual quality as well as shelf life was the longest in NS (1 × nutrient solution) treated tomato fruits. The longest shelf life at 5 °C, 11 °C, and 24 °C were 21, 16, and 8 days, respectively, in NS (1 ×...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Firmness; Lycopene; Soluble solids; Sugar; Titratable acidity.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052018000200385
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Optimization and functionality of millet supplemented pasta Ciênc. Tecnol. Aliment.
Gull,Amir; Prasad,Kamlesh; Kumar,Pradyuman.
Abstract Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF, 0-20g), pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Finger millet; Pearl millet; Pasta; Firmness; Gruel loss; Carboxy methyl cellulose.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400626
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Pear quality characteristics by Vis / NIR spectroscopy Anais da ABC (AABC)
Machado,Nicácia P.; Fachinello,José C.; Galarça,Simone P.; Betemps,Débora L.; Pasa,Mateus S.; Schmitz,Juliano D..
Recently, non-destructive techniques such as the Vis / NIR spectroscopy have been used to evaluate the characteristics of maturation and quality of pears. The study aims to validate the readings by the Vis / NIR spectroscopy as a non-destructive way to assess the qualitative characteristics of pear cultivars 'Williams', 'Packams' and 'Carrick', produced according to Brazilian conditions. The experiment was conducted at the Pelotas Federal University, UFPel, in Pelotas / RS, and the instrument used to measure the fruit quality in a non-destructive way was the NIR- Case spectrophotometer (SACMI, Imola, Italy). To determine pears' soluble solids (SS) and pulp firmness (PF), it was established calibration equations for each variety studied, done from the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Calibration; Firmness; Pear; Soluble solids; Validation.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652012000300027
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Physico-chemical and cooking characteristics of some rice varieties BABT
González,Rolando J.; Livore,Alberto; Pons,Brigitte.
Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization endotherm and amylose content were determined. The results showed that there was a very good correlation between gelatinization temperature and Gt, while no noticeable correlation among others phsycochemical characteristics was observed. Regarding the mechanical properties, both methods permited to show significant differences among most of the samples. However, when the samples order obtained with hardness (Instrom) values was compared with that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice quality; Amilose; Hardness; Firmness; Cooking time; Gelatinisation.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100010
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