Production Of Fruit
Mostrando 13-24 de 727 artigos, teses e dissertações.
-
13. Record of Conotelus luteicornis Erichson (Coleoptera: Nitidulidae) in passion fruit vine in Acre state, Brazil
ABSTRACT The first record of Conotelus luteicornis Erichson (Coleoptera: Nitidulidae) was made in a commercial passion fruit vine planting in the municipality of Senador Guiomard, Acre state, Brazil. The insects were found inside the flowers where larvae and adults feed, causing early abortion and, consequently, losses in production. Therefore, the first rec
Rev. Ceres. Publicado em: 2021-08
-
14. Productivity and quality of juices from different genotypes of ‘Bordô’ grape (Vitis labrusca) in the Vale do Rio do Peixe -SC region
ABSTRACT The present study aimed to evaluate productive characteristics and the physical, chemical and sensory quality of juices elaborated from different genotypes of the ‘Bordô’ cv. produced in the Vale do Rio Peixe-SC region, in 2016/17. The 11 clones evaluated were identified as: G03, G07, G08, G10, G12, G13, G15, G16, G17, G18 and G19. At harvest,
Rev. Ceres. Publicado em: 2021-08
-
15. Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances
Abstract The aim of this study was to evaluate the properties of the oil extracted from passion fruit seeds (Passiflora edulis), an agroindustrial residue from juice industries, as a potential source of polyunsaturated fatty acids and bioactive substances. The oil presented low levels of free fatty acids and peroxides, as well a great amount of polyunsaturat
Food Sci. Technol. Publicado em: 2021-06
-
16. Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells
Abstract Date fruit is the ancient discovered and consumed fruit. Worldwide, Egypt is the largest producer of date. Besides its health benefits, many recent studies have proved its antioxidant, anticancer and anti-inflammatory effect. Currently, probiotic fermented fruit juices have a great attention especially for lactose intolerance patients. This study as
Food Sci. Technol. Publicado em: 2021-06
-
17. Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermente
Food Sci. Technol. Publicado em: 2021-06
-
18. Variability in the shelf life of table grapes from same batch when exposed under different ambient air conditions
Abstract This study aimed to evaluate the effect of the variability in ambient air conditions (temperature and relative humidity) and periods of exposure on the same batch of table grapes in the first stages of the fruit supply chain (harvesting, processing and storage prior to commercialization), in order to predict their dynamic shelf life. To estimate the
Food Sci. Technol. Publicado em: 2021-06
-
19. RESPOSTA A CARTA AO EDITOR: O FENÔMENO DE DOSE-RESPOSTA ASSOCIADO AO TREINAMENTO DE FORÇA É INDEPENDENTE DO VOLUME DE SÉRIES E REPETIÇÕES POR SESSÃO
Abstract This study aimed to evaluate the effect of the variability in ambient air conditions (temperature and relative humidity) and periods of exposure on the same batch of table grapes in the first stages of the fruit supply chain (harvesting, processing and storage prior to commercialization), in order to predict their dynamic shelf life. To estimate the
Rev Bras Med Esporte. Publicado em: 2021-06
-
20. ORNAMENTAL PEPPER ON REFLECTIVE BENCH UNDER PROTECTED ENVIRONMENTS
ABSTRACT Plant ambiance studies the environmental condition favorable to plant growth at the initial stage of seedlings or the complete production cycle. This study aimed to evaluate the cultivation of the ornamental pepper ‘Pyramid’ under protected environments and growing benches with and without reflective material. The protected environments consiste
Eng. Agríc.. Publicado em: 2021-05
-
21. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
-
22. Productivity and photosynthetic pigments in bell pepper plants grown in soil with biofertilizer and protected against water loss
ABSTRACT The search for techniques that maximize the use of water is becoming necessary for the sustainability of agriculture in semi-arid areas. In this sense, the present work aimed to evaluate the effects of soil protection against water loss and the use of bovine biofertilizer on fruit production and chlorophyll content in bell pepper plants. The experim
Rev. Ceres. Publicado em: 2021-02
-
23. Diseases and disorders associated with different stages of crop development and factors that determine the incidence in Hass avocado crops
ABSTRACT Hass avocado production systems in Colombia have increased to become the third largest area planted for fruit production. A number of factors that limit productivity such as diseases have become of high economic importance. The objectives of this study were to identify the causal agents associated with pathologies in Hass avocado crops in different
Rev. Ceres. Publicado em: 2021-02
-
24. Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill.
Abstract Brazil, the world’s largest citros producer, yields around 19 million tons per year and exports most part of its production as orange juice. Essential oils (EOs) extracted from leaves, fruit and flowers of many species of the genus Citrus have been widely used as the result of their promising bioactivities. The fungus Rhizopus stolonifer (Ehrenb.)
Food Sci. Technol. Publicado em: 2020-12