Guava
Mostrando 37-48 de 194 artigos, teses e dissertações.
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37. Ethanol on the postharvest control of anthracnose in ‘Kumagai’ guava
ABSTRACT The aim of this study was to evaluate the effects of ethanol on the control of Colletotrichum spp. in ‘Kumagai’ guava and on the fruit physical-chemical attributes. For this purpose, three assays were carried out. For the first assay, fruit were exposed to ethanol vapor (0, 1, 2, 4, and 8 mL∙kg-1), applied in hermetic containers. On the second
Bragantia. Publicado em: 18/12/2017
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38. Mechanism of firmness loss in guava cv. Pedro Sato during ripening at room temperature
Abstract Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the loss of firmness in the pulp and information on the activity of enzymes that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. This work showed that the firmness of the fruit decreased sharply on the firs
Food Sci. Technol. Publicado em: 18/12/2017
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39. Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava
Abstract Guava is very delicate and alluring fruit which is being ignored since very long time despite of highly nutritious fruit and rich source of Vitamin C. It contains Vitamin C 2-3 times more than orange. Naturally the guava fruit is enriched with vitamin C and polyphenoles. Guavas fruits after harvesting were dunked in solutions of CaCl2 (1, 2 and 3%)
Food Sci. Technol. Publicado em: 19/10/2017
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40. Aqueous extract of Psidium guajava leaves: phenolic compounds and inhibitory potential on digestive enzymes
ABSTRACT Leaves of Psidium guajava L. (guava) have been widely used in the popular way for prevention and treatment of various diseases. Thus, the objective of this study was to evaluate the inhibitory potential of leaves aqueous extract from three cultivars of P. guajava (Pedro Sato, Paluma and Século XXI) on α-amylase, α-glycosidase, lipase, and trypsin
An. Acad. Bras. Ciênc.. Publicado em: 29/06/2017
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41. Guava: phytochemical composition of a potential source of antioxidants for cosmetic and/or dermatological applications
ABSTRACT Guava (Psidium guajava L.) is a native fruit of the American tropics with commercial applications for its taste, flavor and aroma. Numerous pharmacological uses have been described for it, such as the antiseptic effect of its leaves, the use of the fresh fruit and tea from its leaves for the treatment of diarrhea, dysentery, diabetes mellitus, and o
Braz. J. Pharm. Sci.. Publicado em: 22/06/2017
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42. VARIABILIDADE FENOTÍPICA EM FRUTOS DE GOIABEIRA-SERRANA [Acca sellowiana (O. Berg.) Burret] EM TERRAS INDÍGENAS, COMUNIDADES QUILOMBOLAS E EM UNIDADES DE CONSERVAÇÃO NO SUL DO BRASIL
RESUMO Estudos fenotípicos com frutas silvestres são importantes fontes de informação para entendimento do estado de conservação das espécies vegetais, sobretudo em populações de plantas em áreas protegidas. Frutos de 18 populações de goiabeira-serrana [Acca sellowiana (O. Berg.) Burret], internacionalmente denominada de feijoa, presentes em Com
Rev. Bras. Frutic.. Publicado em: 13/04/2017
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43. Temporal progress and spatial patterns of quiescent diseases in guava influenced by sanitation practices
ABSTRACT: Postharvest diseases are a major problem in guava crops as the symptoms normally appear during fruit ripening. This study aimed to detect and characterize the temporal dynamics and spatial patterns of the most important guava diseases in orchards with and without removal of crop residues as a sanitation practice. The experiment was conducted in an
Sci. agric. (Piracicaba, Braz.). Publicado em: 2017-02
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44. Model of pre-harvest quality of pineapple guava fruits (Acca sellowiana (O. berg) burret) as a function of weather conditions of the crops
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
Bragantia. Publicado em: 30/01/2017
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45. Nitrogen and Potassium Fertilization in a Guava Orchard Evaluated for Five Cycles: Soil Cationic Balance
ABSTRACT Soil fertility evaluation through soil analysis traditionally does not consider interaction among elements. To include the interaction effect in interpretation of soil analyses, an experiment was conducted to evaluate the effect of nitrogen fertilization (0, 0.5, 1.0, and 2.0 kg N per plant per cycle) with urea (45 % N) and potassium fertilization (
Rev. Bras. Ciênc. Solo. Publicado em: 24/10/2016
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46. Genetic gain estimated by different selection criteria in guava progenies
Abstract Guava plays an important role in Brazilian agribusiness. Among other goals, guava breeding programs aim to achieve more productive cultivars and improved fruit quality. Thus, the present study aimed to investigate genetic variability in full-sib progenies of Psidium guajava (guava) and estimate the genetic progress obtained from different selection
Bragantia. Publicado em: 29/09/2016
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47. Nitrogen and Potassium Fertilization in a Guava Orchard Evaluated for Five Cycles: Effects on the Plant and on Production
ABSTRACT Guava response to fertilization can be monitored through plant tissue analysis. Correct interpretation of these results, based on standard levels, is of great importance for correct nutrient management of the crop. However, standard levels are constantly criticized for not considering interactions among elements. To improve the nutritional diagnosis
Rev. Bras. Ciênc. Solo. Publicado em: 29/08/2016
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48. Fruit salad as a new vehicle for probiotic bacteria
Abstract This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of
Food Sci. Technol. Publicado em: 07/07/2016