Degradação do fungicida carbendazin por Phanerochaete chrysosporium.

O fungo lignocelulebtico, agente causal de podridão branca em madeira, Phonerochacte chrysosperium resistente a benomil, tem se mostrado eficiente como degradador do fungicida carbendazim. O fungo foi cultivado em BD complementado com 100,9 ug/ml de metil benzimidazol-2-ylcarbamato (Carbendazim ou MBC) por 22 dias, sob agitação. A determinação dos resíduos, realizada a partir do segundo dia e quantificada por cromatografia liquida de alta eficiência demonstrou que o carbendazim e rapidamente degradado por P.chrysosperium, sendo que aproximadamente 76% ocorre nos primeiros 6 dias de incubação.

Ação de produtos alternativos como indutor de resistência a Bemisia tabaci.

Este trabalho teve por objetivo detectar efeitos de fertilizantes organominerais e do indutor acilbenzolar-S-metil(ASM) na preferência hospedeira de mosca-branca devido à indução de resistência por antixenose no tomateiro.

Ação do 1-MCP e do MeJa sobre a incidência de podridões em uvas 'Itália' minimamente processadas.

2011

Chemical and aromatic characteristics of Brazilian tropical wines.

Traditional winegrowing areas are located in temperate climate zones and allow to produce grapes only once per year. Tropical wines have been elaborated in India, Thailand, Venezuela and Brazil and present another kind of viticulture, as compared with countries located in temperate climate zones. Northeast of Brazil started wine production twenty six years ago. This region vines can produce two or three crops per year, depending of the cycle of different cultivars. Harvests can be scaled throughout the year, mainly between May and December, corresponding to the dry season. Red, white, rosé and sparkling wines are being elaborated in the region. The objective of this work was to determine the physico-chemical and aromatic characteristics of some tropical wines elaborated in Northeast of Brazil, with grapes harvested in November 2008. Wines were elaborated using traditional method with control of the alcoholic and malolactic fermentation temperatures, at 25 and 18ºC for red wines, respectively, and at 18ºC for alcoholic fermentation of the white wines. After stabilization and bottling and wines were analyzed to determine physico-chemical characteristics, like alcohol degree, pH, total and volatile acidities, dry extract, sulfur dioxide, total anthocyanin and total phenol index. Aromatic profile was determined by gas chromatography, while 19 esters and 6 superior alcohols were identified. Wines presented different chemical and aromatic characteristics according to different grape cultivars.