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Características agronômicas de genótipos de quinoa Sci. Agrar.Paran. / SAP
de Vasconcelos, Edmar Soares; Egewhart, Jonas Francisco; de Oliveira, Giovani Andreazza; Piano, Jeferson Tiago.
This work was aimed with the objective to evaluated quinoa genotypes in the Marechal Cândido Rondon, Paraná State. It was sown eight varieties of quinoa, from the Genetic Improvement Program of Quinoa of the Unioeste, with three repetitions, in a total number of 24 parcels. The experimental units were constituted of four lines of 5 meters each and with a row spacing of 0.5 meter between each other resulting at 4 m2 of utile area. The treatments during growing were made whenever they were necessary, with the use of manual weed, herbicides and fungicides. The assessed variables were a flowering date, maturity date, average height of ten plants per parcel and the productivity. The genotypes used in this experiment have cycle and height plants near recognized...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Produção de grãos; Índice de rendimento relativo; Desenvolvimento de plantas; Maturação..
Ano: 2014 URL: http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/9561
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Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones. Repositório Alice
BURIN, V.M.; SILVA, A. L. da; MALINOVSKI, L.I.; ROSIER, J.P.; FALCÃO, L.D.; BORDIGNON-LUIZ, M.T..
The objective of this work was to assess and characterize two clones, 169 and 685, of Cabernet Sauvignon grapes and to evaluate the wine produced from these grapes. The experiment was carried out in São Joaquim, SC, Brazil, during the 2009 harvest season. During grape ripening, the evolution of physical-chemical properties, phenolic compounds, organic acids, and anthocyanins was evaluated. During grape harvest, yield components were determined for each clone. Individual and total phenolics, individual and total anthocyanins, and antioxidant activity were evaluated for wine. The clones were also assessed regarding the duration of their phenological cycle. During ripening, the evolution of phenolic compounds and of physical-chemical parameters was similar...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis vinifera; Phenolic compounds; Phenology; Ripeness. compostos fenólicos; Fenologia; Maturação..
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/908812
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