Grape
Mostrando 1-12 de 443 artigos, teses e dissertações.
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1. El Niño-Southern Oscillation impacts on grape yields in Santana do Livramento, Brazil: understanding and early warning of crop failure conditions
ABSTRACT El Niño-Southern Oscillation (ENSO) is an important source of year–to–year fluctuations in the whole global climate system and in the southern Brazilian climate. El Niño events affect this region, imposing unfavorable weather conditions (rainy/humid/overcast) during critical grapevine phenological stages, compromising yields in the current and
Revista Ceres. Publicado em: 2023
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2. An Eco-Friendly Proposal by Integrating Chromatographic Fingerprinting and Multivariate Control Chart in a Non-Target Analysis to Evaluate Grape Juices from Different Farming Practices
A potential eco-friendly method without organic solvents is presented by integrating a chromatographic fingerprint and multivariate control chart based on Q residuals to differentiate grape juices from different farming practices. The sample preparation was only water dilution, and the mobile phase was water acidified with sulfuric acid, which can be readily
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Production and quality of Sweet Grape tomato in response to foliar calcium fertilization
ABSTRACT In tomato, foliar application of calcium-based nutrient solutions is used to complement soil fertilization. However, knowledge regarding the factors that influence the effectiveness of foliar fertilizer applications remains incomplete. The objective of this study was to evaluate the efficiency foliar fertilization with calcium for improving producti
Revista Ceres. Publicado em: 2022
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4. Genotyping and phenotyping of grape tomato hybrids aiming at possible genitors for breeding program
RESUMO Os minitomates tipo grape e cereja vêm conquistando o consumidor brasileiro pelo sabor adocicado, praticidade de consumo e versatilidade no uso culinário. Nesse contexto, o presente trabalho teve como objetivo caracterizar dez híbridos de tomate grape com base na diversidade genética e em descritores físicos e bioquímicos, afim de fornecer subs�
Horticultura Brasileira. Publicado em: 2022
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5. FUZZY MODELING FOR RAPID COOLING OF TABLE GRAPES IN DIFFERENT PLASTIC FILM BAGS
ABSTRACT Rapid cooling is necessary to remove heat from fruit; however, it directly affects the water loss of grapes under certain conditions. Fuzzy logic is an important theory for analyzing results as it simplifies the assimilation of the phenomena through refined adjustments, allowing the prediction of the weight loss of fruits in relation to rapid coolin
Engenharia Agrícola. Publicado em: 2022
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6. Grape-based residue as a substrate in Oncidium baueri Lindl. acclimatization
Resumo Na aclimatização os substratos podem contribuem para a adaptação vegetal após o cultivo in vitro. Este trabalho teve como objetivo avaliar o uso de S-10 Beifort®, um resíduo agrícola à base de uva, isolado ou em misturas com outros resíduos agrícolas na aclimatização de Oncidium baueri Lindl. Os substratos foram S-10 Beifort®, e as mistu
Ornamental Horticulture. Publicado em: 2022
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7. 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
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8. Electrochemical Determination of Trifluralin Herbicide Using Silver Solid Amalgam Electrode: Application in Fresh Food Samples
This paper reports the use of polished silver solid amalgam electrode (p-AgSAE) allied to square wave voltammetry (SWV) in the development of a simple, sensitive, fast and green electroanalytical methodology for the trifluralin herbicide determination in fresh food samples. The experimental (supporting electrolyte and potential and time accumulation) and vol
J. Braz. Chem. Soc.. Publicado em: 2021-07
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9. 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
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10. 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
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11. Pseudo-Univariate Calibration Based on NIR Spectroscopy in the Determination of Anthocyanins and Antioxidant Activity in Grape Juices
This work shows an alternative methodology based on a portable near-infrared (NIR) spectroscopy coupled to independent components analysis (ICA) in a pseudo-univariate calibration way to determine total anthocyanins (TA) concentration and antioxidant activity (AA) in whole grape juice. To this, the scores proportions more related to TA and AA were plotted ag
J. Braz. Chem. Soc.. Publicado em: 2021-05
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12. Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios
Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because of its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production of food colorant from grape pomace (variety of öküzgözü) under different extraction
Food Sci. Technol. Publicado em: 2021-03