Effects of traffic control on the soil physical quality and the cultivation of sugarcane

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Pulsing With Low Concentration Gibberellin Plus Benzyladenine or Commercial Floral Preservatives Affect Postharvest Longevity, Quality, and Leaf Chlorosis of Cut Lilies and Gladioli

Effects of pulsing with different concentrations of gibberellin plus benzyladenine (GA(4+7) + BA), a proprietary mixture of GA(4+7) plus BA in a commercial floral preservative (GA(4+7) + BA + preservative), or a propriety mixture of sugar plus acidifier developed for bulbous flowers (floral bulb preservative) were studied on postharvest performance and quality of cut lily (Lilium hybrids) and gladiolus ( Gladiolus hybrids) flowers. Pulsing of cut stems of lily with GA(4+7) + BA at 5 or 2 mL.L-1 GA(4+7) + BA + preservative for 20 hours at 3 +/- 1 degrees C extended the vase life and controlled leaf chlorosis of 'Cobra'oriental lily and 'Cappuccino'and Pot Corn'asiatic lily. Cut 'Orange Art'asiatic lily performed best when pulsed with GA(4+7) + BA at 10 mg.L-1. For cut gladiolus, pulsing with GA(4+7) + BA at 10 mg.L-1 extended the vase life of 'Alice', 'Mammoth', and 'Passion', while 'Scarlet'had the longest vase life when pulsed with 5 mg.L-1 GA(4+7) + BA. GA(4+7) + BA + preservative also extended the vase life and controlled leaf chlorosis, but the floral bulb preservative had no effect on vase life extension or preventing leaf chlorosis of lilies. Gladiolus cultivars had no or minor leaf chlorosis during vase period. Overall, overnight pulsing with GA(4+7) + BA + or GA(4+7) + BA + preservative extended the vase life and prevented leaf chlorosis

Quality in anthurium andraeanum after postharvest BAP treatment

To ensure the ongoing quality of anthurium inflorescence it is necessary to use postharvest treatments aimed at extending the vase life and delaying senescence. Thus, the objective of this study was to assess the effect of postharvest spray application of 6-benzylaminopurine (BAP) in anthurium quality and sugar levels. Two experiments were done, one where inflorescences were sprayed 0, 100 and 200 mg L-1 of BAP and kept under 23±1°C and relative humidity of 65±5% for evaluations, and in the second experiment BAP concentrations were reduced to 0, 50 and 100 mg L-1 and inflorescences were cold stored for 2 days at 13±1°C and then transferred to the same evaluation conditions from the first experiment. Quality assessments were performed according to Paull (1982) for spathe loss of gloss and blueing and spadix necrosis along with stem weighting for fresh weight (FW) variation every two days. In the first experiment FW loss was significantly lower from the 14th until 26th day after harvest. Anthurium sprayed with 100 and 200 mg L-1 showed significantly less fresh weight loss when compared to control stems and in the second experiment 50 and 100 mg L-1 did not reduce fresh weight loss. Means of scores from quality analysis, blueing and loss of gloss of spathes and spadix necrosis, were significantly lower in BAP sprayed anthurium (100 and 200 mg L-1) than in control flowers and by lowering BAP spray concentration and cold storing stems for two days this positive effect was only observed for spadix necrosis and not observed for spathe parameters.

Yield of different white button strains in sugar cane by product-based composts

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.