Tipos de adubação para a videira 'BRS - violeta' cultivada em latossolo vermelho no sudoeste do Paraná

The vineyard culture, in the Southwest of Paraná, has faced an evolution in recently years. However, some technical barriers has contained the expression of its full potential. Among which, the lack of scientific and technical support about the fertilization management and the fertility maintenance of production fields, is the most worrying. This fact, allied with the raising on the consumers demand for ecological correct products, are the motivations for the present study, whose main objective was to evaluate the effects of different fertilizer formulations, based on alternative nutrient sources, on grapevine yield and grape fruit quality, aiming at the improvement of those parameters and the maintenance of soil fertility. To achieve this goal, an experiment has been evaluated since 2008, at the experimental area of the Federal Technological University of Paraná, Campus Pato Branco, where ten treatments were being tested, combining or isolating shale derivates from other alternative nutrient sources. Those are the treatments: T1: Gafsa Rock Phosphate (GRP) + K2SO4; T2: GRP + RPB (Rock Powder Bioland®); T3: GRP + K2SO4 + LH (Laying Hen Litter); T4: GRP+ RPB + LH; T5: GRP + K2SO4 + MBR (Matrix Shale 3); T6: GRP + RPB + MBR; T7: GRP + K2SO4 + MBR + LH; T8: GRP + RPB + LH + MBR; T9: TSP (Triple Superphosphate) + Urea + KCl and T10: absolute control. The usage of fertilization, specially the alternative fertilization, improved soil fertility characteristics and also the yield on the last two evaluated harvests. The potassium sulfate improved the potassium availability on soil, while improved yield on the last three harvests. The MBR improved the phosphorus availability, improved post-harvest conservation and improved the yield on the last evaluated harvest.

Araça amarelo: atividade antioxidante, composição nutricional e aplicação em barra de cereais

Brazil has a great diversity of native fruits, which are not always widely consumed, being sold only in certain regions, due to their difficulty of post-harvest conservation. One such fruit is yellow guava, interesting source of nutrients. To promote the consumption and use of this fruit to the consumer public in different regions of the country, this study evaluated the incorporation of yellow Ya-cy araçá in formulating a cereal bar. Therefore, fruits were evaluated for their chemical, physical and chemical characteristics and bioactive compounds in different stages of maturation yellow guava (green, mature and dried forms). The behavior of guava yellow front of to UV-C radiation was also evaluated. After these reviews, there was obtained yellow ripe guava flour after previous tests, was added to the base formulation cereal bar. For the experimental planning and development of the formulations was used factorial design 22 with a central point. The developed formulations were subjected to sensory evaluation using for treatment of multivariate data analysis (Principal Component Analysis- ACP). The preferred formulation in sensory evaluation was evaluated in their physical characteristics (texture), physical-chemical (moisture, ash, lipids, proteins, carbohydrates, dietary fiber and calorie), mineral content and fatty acid profile. The results indicated that the added yellow guava cereal bar developed in this study is one way to application and use of guava, increasing the consumption of fruit to different regions of the country, and can be considered a functional product, not only to contain the fruit in its composition, but also to present many beneficial nutrients that contribute to the health of consumers.