Mestrado em Biologia Vegetal
URI Permanente para esta coleção
Nível: Mestrado Acadêmico
Ano de início: 2002
Conceito atual na CAPES: 4
Ato normativo: Homologado pelo CNE (Portaria MEC Nº 609, de 14/03/2019.
Publicação no DOU 18 de março de 2019, seç. 1, p.52 - Parecer CNE/CES no 487/2018, Processo no 23001.000335/2018-51).
Periodicidade de seleção: Anual
Área(s) de concentração: Filosofia
Url do curso: https://biologiavegetal.ufes.br/pt-br/pos-graduacao/PPGBV/detalhes-do-curso?id=28
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Navegando Mestrado em Biologia Vegetal por Assunto "Abacaxi"
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- ItemCrescimento e desempenho fotoquímico do processo fotossintético em abacaxizeiro "Vitória"(Universidade Federal do Espírito Santo, 2010-03-23) Zamperlini, Gabriela Pessotti; Ventura, José Aires; Silva, Diolina Moura; Fernandes, Patrícia Machado Bueno; Bacarin, Marcos AntonioIn order to increase knowledge about the pineapple crop, particularly the cultivar 'Vitória', a hybrid resistant to fusariosis, this work evaluated the growth and the photosynthetic activity of plants cultivated at the Experimental Farm of Incaper in Sooretama, State of Espírito Santo. In a completely randomized block design, the plant height and leaf length "D", the contents of photosynthetic pigments and the photochemical efficiency were monitored, from the sucker stage to the end of the reproductive stage. The pineapple cv. Vitória were smaller than those of pineapple cultivars Pérola and Smooth Cayenne, which are the most cropped in Brazil. The content of photosynthetic pigments (chlorophyll a and b and pigments carotenoids) increased during the vegetative stage and remained stable until the last months of analysis, when he suffered a fall. The analysis of fluorescence transient parameters showed a increase in the density of active reaction centers of photosystem II (RC/ABS), in the strength of photochemical reactions (fP0/(1-fP0)), in force related to the reactions after the reduction of QA- (?0/(1-?0)), and performance of the reactions of oxidation-reduction in photosystem I (dR0/(1-dR0)) during the vegetative stage, resulted in increased of vitality index (PIABS) and the total index of vitality (PITOTAL) of plants at the end of vegetative period. These indices showed a reduction in their values three weeks after floral induction, indicating an inhibition of photosynthesis, which shows a sensitivity of plants to induction. However, the pineapples ‘Vitória’ appear to have efficient mechanisms for reduction of damage to the photochemical apparatus, since there was a recovery of RC/ABS, fP0/(1-fP0) and ?0/(1-?0) during the reproductive stage. These results suggest that the rates of photochemical performance (PIABS and PITOTAL) were parameters sensitive to floral induction, proved to be effective in detecting physiological changes occurring during the vegetative and reproductive stage of plants of pineapple 'Vitória'
- ItemEfeito da adubação com lodo de esgoto nas características químicas do solo, desenvolvimento vegetativo, produtividade e qualidade de frutos de abacaxizeiro cv. Vitória(Universidade Federal do Espírito Santo, 2013-02-27) Maia, Felipe Gonzaga; Costa, Adelaide de Fátima Santana da; Silva, Diolina Moura; Martins, André Guarçoni
- ItemInfluência da temperatura e período de armazenamento na composição química e fisico-química de frutos de abacaxi da cv. Pérola(Universidade Federal do Espírito Santo, 2015-02-23) Zorzal, Tatiane Aparecida; Ventura, José Aires; Costa, Helber Barcellos da; Costa, Adelaide de Fátima Santana daThe use of temperature for the storage of fruits for conservation of acceptable characteristics to market and increase the shelf life is a simple procedure, because it reduces the metabolism fruits besides delayed ripening process. Therefore, the aim of this work was to check the physical and physico-chemical changes in pineapple fruits subjected to storage at different temperatures. Fruits of pineapple cv. Pérola selected in the Central de Abastecimento do Espírito Santo, Espírito Santo, Brazil, were subjected to differents temperatures at 4°, 8°, 12°, 16° e 22° for 23 days. The analysis performed in the intervals of 4, 8, 16 and 23 days, included: soluble solids, pulp pH, titratable acidity, reason soluble solids/titratable acidity, phenolics compounds, antioxidant capacity, as well as, the enzimes peroxidase, polyphenoloxidase, phenylalanine ammonia-lyase and catalase. The results showed that the temperatures of 16° and 22° C are not recommended for storage of fruits, such as temperatures were not sufficient to prevent the ripening of fruits, as well as the appearance of diseases such as fusariosis and a black rot. However, fruits storage in the temperatures (4°, 8° and 12° C) even long periods maintained characteristics accepted for consumption, which increases the shelf life of fruits. The storage temperature to 12° C, stood out as great, allowing maintain the best quality of the fruit, requiring a lower cost for maintenance the storage incubators
- ItemInfluência da temperatura e período de armazenamento na composição química e fisico-química de frutos de abacaxi da cv. Pérola(Universidade Federal do Espírito Santo, 2015-02-23) Seidel, Tatiane Aparecida Zorzal; Ventura, Jose Aires; Costa, Adelaide de Fatima Santana da; Costa, Helber Barcellos daThe use of temperature for the storage of fruits for conservation of acceptable characteristics to market and increase the shelf life is a simple procedure, because it reduces the metabolism fruits besides delayed ripening process. Therefore, the aim of this work was to check the physical and physico-chemical changes in pineapple fruits subjected to storage at different temperatures. Fruits of pineapple cv. Pérola selected in the Central de Abastecimento do Espírito Santo, Espírito Santo, Brazil, were subjected to differents temperatures at 4°, 8°, 12°, 16° e 22° for 23 days. The analysis performed in the intervals of 4, 8, 16 and 23 days, included: soluble solids, pulp pH, titratable acidity, reason soluble solids/titratable acidity, phenolics compounds, antioxidant capacity, as well as, the enzimes peroxidase, polyphenoloxidase, phenylalanine ammonia-lyase and catalase. The results showed that the temperatures of 16° and 22° C are not recommended for storage of fruits, such as temperatures were not sufficient to prevent the ripening of fruits, as well as the appearance of diseases such as fusariosis and a black rot. However, fruits storage in the temperatures (4°, 8° and 12° C) even long periods maintained characteristics accepted for consumption, which increases the shelf life of fruits. The storage temperature to 12° C, stood out as great, allowing maintain the best quality of the fruit, requiring a lower cost for maintenance the storage incubators
- ItemProcessamento mínimo de mamão e abacaxi: respostas fisiológicas, bioquímicas e microbiológicas.(Universidade Federal do Espírito Santo, 2007-12-14) Xavier, Viviane Lucas Silva Mansur; Silva, Diolina Moura; Oliveira Júnior, Luis Fernando Ganassali de; Bacarin, Marco Antônio; Reginaldo Bezerra dos SantosThe minimum processing is a way of making to offer the production of a fresh and immediate comsuption product. This way, studies involving physiological, biochemical and microbiological answers of papaya and pineapple minimally processed were realized, in order to keep the product quality and increase the shelf-life. Four experiments were conducted. The papaya and pineapple physical and chemical qualities, submitted to different types of agents sanitizantes, were analyzed: the control, with Ca(OCl)2, radiated with ultraviolet light and with NaOCl. At the end, they were conditioned in packings of PP (52µm) stored in BOD greenhouse. Each two days, the following analyses were accomplished for the experiments: the soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio, pH, loss of fresh matter (PMF), microbiological analyses, vitamin C and activity of the pectinmethylesterase (PME). In the last day, for an experiment with papaya, the preference test. The minimally processed papaya, in general, retained physical and chemical ideal characteristics for consumption, the sanitation agents were efficient for microbiological control and the treatment with Ca(OCl)2 delayed the fruit aging. In the minimum processing of pineapple ‘Pérola ' the treatment with ultraviolet radiation was not recommended, modifying abruptly the metabolism of the fruits. All of the sanitation agents were recommended for microbiological control for 6 days, independent of the temperature and maturation stadium worked the fruits didn't present activity of the pectinametilesterase. The analyzed fruits did not presented pectinmethylesterase activity.
- ItemQualidade dos frutos de sete genótipos de abacaxizeiro(Universidade Federal do Espírito Santo, 2013-02-22) Cunha, Joilton Tavares; Ventura, José Aires; Costa, Adelaide de Fátima Santana da; Kuster, Ricardo MachadoThe pineapple shows a market that moves annually about US$ 1 billion, is grown in over 50 countries, with Brazil being the world's second largest producer. The expansion of thismarket is directly related to the production of high quality fruit, which requires efforts of researchers in the pursuit of superior genotypes that delight the consumer by the taste, aroma, integrity and nutritional value of pulp. This study characterized the pulpof different genotypes of pineapple ('Smooth Cayenne', 'Pérola', 'Vitória', EC-117, EC-118, EC-119 and EC-122)with the aim of assisting the selection of promising hybrids and categorizescultivars already established in the market. Fruitswere analyzed as the composition of sugars, acidity,humidity pulp, mineral elements profile, pulp total antioxidant capacity by ABTS and DPPH methods, total phenolic, flavonoid and ascorbic acid. The fruits of cv. Vitória stood out by higher levels of potassium and iron, the largeamount of sugars and the more concentrated pulp. Were observed in cv. Pérolaand hybrid EC-119 fruit with low acidity and high antioxidantpotential, however, cv. Pérolaproved to be the most nutritionally poor. The study characterized the volatile compounds of three genotypes already in the market, 'Vitória', 'Pérola' and 'Smooth Cayenne' and found that the fruits have similar aromas (over 40 compounds)and cv. Pérola, a higher concentration of citrus notes. Together, the study evaluated characteristics associated with internal browningin this genotipes. 'Victory' and 'Smooth Cayenne' showed the highest potential to be susceptible to internal browning since it had the lowest concentrations of ascorbic acid and sulfur and, consequently, lower activity of polyphenol oxidaseand peroxidase. Thus, it was evidenced that among the seven genotypes, cv. Vitória stands by taste and wealth of minerals in the pulp, although it requires greater care to prevent browning and cv. Pérolaeven more resistant to browning, is poor in minerals and has low sweetnesspotential.