Cultivares de gérbera (Gerbera jamesonii L.), em vaso, sob dois níveis de fertirrigação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caribbean forum: Shaping a sustainable development agenda to address the Caribbean reality in the twenty-first century

Includes bibliography.

Propagação por garfagem da aceroleira cv. Okinawa sobre diferentes porta-enxertos

Pós-graduação em Agronomia - FEIS

Distribuição do sistema radicular da aceroleira (Malpighia spp), uniformidade da irrigação e dinâmica de nutrientes do solo na região da Nova Alta Paulista

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização de Puccinia psidii, identificação de mirtáceas diferenciadoras de raças fisiológicas e estudos anatômicos do limbo foliar relacionados à resistência

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Mucilagem residual e qualidade da bebida do café cereja descascado

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Características dos substratos no desenvolvimento, nutrição e produção de gérbera (Gerbera jamesonii) em vaso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Variação granulométrica de casca de pinus no desenvolvimento e produção de gérbera (Gerbera jamesonii L.)

Pós-graduação em Agronomia (Horticultura) - FCA

Reatores UASB em dois estágios seguidos de lodos ativados em batelada para o tratamento de águas residuárias do beneficiamento de café por via úmida

Pós-graduação em Microbiologia Agropecuária - FCAV

Produtividade e qualidade dos frutos do tomateiro do grupo cereja cultivado em substratos à base de areia

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Atributos de solos sob cultivo de frutíferas em sistemas de manejo convencional, em transição e orgânico no norte do estado do Piauí

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudos sobre a nutrição de progênies de aceroleira: épocas de amostragens de folhas e exportação de nutrientes

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Fisiologia e manejo de Corynespora cassiicola (Berk. & M. A. Curtis) C. T. Wei, causador da mancha alvo na cultura da acerola (Malpighia emarginata D. C.)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Portable meters for nutritional assessment in plants of gerbera fertigated with electrical conductivity levels

Rapid tests to assess the nutritional status of plants gerbera can make easier the decision of any adjustments in the fertilization of the substrate. The study was conducted to evaluate nutritionally fertigated gerbera plants with increasing levels of electrical conductivity (EC), using portable meters nitrate and potassium, and chlorophyll. For this, two experiments were conducted. A randomized block design with five levels of EC (0.5, 2.0, 3.5, 5.0 and 6.5 dS m-1) and four replications was used. Cherry cultivar was used in the first experiment. In the second experiment, two cultivars (Cherry and Salmon Rose) were used. In the first experiment, the sap of the leaves was subjected to rapid testing of N-NO3- (equipment Cardy Horiba C -141). N-NO3- and K+ (C-131) were determined in the substrate solution. The intensity of the green leaf, in the second experiment was evaluated with portable Chlorophyll Meter. The N content in the indicator leaf in the first and N and K contents in the plant in the second experiment were determined. Rapid tests are presented as good indicators of the level of N-NO3- and K+ in plant tissue, with the advantages of convenience and speed of determination, facilitating monitoring of fertilization of the substrate by producers and technicians.

Avaliação físico-química e sensorial de fermentado de acerola

Fruit processing for beverage production purposes is a way of adding value to the raw material and of raising the farmer s income by increasing the demand. Thus the objective of this work was the production of fermented West Indian cherry beverages and their physicochemical and sensory evaluation. The beverages were produced based on the Brazilian legislation for fermented fruit beverages and wine. The fermented beverages were produced from West Indian cherry pulp (pulper) and juice (press) and sweetened with sugar to obtain three types of beverage: dry, semidry and sweet. The beverages were submitted to the following physicochemical analyses: pH, alcohol, reducing sugars, total reducing sugars, total acidity, volatile acidity, fixed acidity, dry extract, reduced dry extract, alcohol to reduced dry extract ratio, free sulphur dioxide, total sulphur dioxide and turbidity. In the sensory analysis, the beverages were assessed using a 9-point hedonic scale, evaluating the attributes of appearance, odour, flavour and overall assessment. The chemical and sensory results were submitted to an analysis of variance and the means compared using Tukey s test (5%). Both the raw materials (pulp and juice) and the different sugar concentrations (dry, semidry and sweet) interfered in the sensory and physicochemical parameters of the fermented West Indian cherry beverages, the tasters showing preference for the sweetened beverages.