Qualidade da matéria-prima de cana-de-açúcar (SP81-3250) submetida à aplicação de maturadores em dois ciclos sucessivos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Tratamento térmico, radiação ultravioleta (UV-C), quitosana e cera na prevenção de injúrias pelo frio em mangas ‘Tommy Atkins’ e ‘Palmer’

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influência de estresses abióticos na fase reprodutiva do milho

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Processamento mínimo de pêssegos ‘Aurora-1’: estádio de maturação, embalagens, temperaturas de conservação e aditivos naturais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Agricultura de precisão em argissolo com variação nas formas de relevo sob o cultivo de cana-de-açúcar

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Injúrias mecânicas e processamento mínimo de goiabas: fisiologia e qualidade pós-colheita

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

Adubação nitrogenada e potássica em socas de cana-de-açúcar com e sem queima em solos de cerrado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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.

Produção e purificação de L (+) ácido lático por Lactobacillus rhammosus utilizando processo de batelada alimentada

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

Conservação pós-colheita de mangaba (Hancornia Speciosa Gomes)

Pós-graduação em Agronomia - FEIS

Metabolismo da videira ‘syrah’ no semiárido nordestino sob três estratégias hídricas

The almost complete absence or misdistribution of water as a natural resource frequently constitute a limiting factor for plant growth and development in the semi-arid northeastern Brazil. In this context, the use of appropriate irrigation techniques is an essential and indispensable factor for proper functioning of the primary and secondary metabolisms in plants. This study aimed to assess the metabolism of the Syrah grapevine in the semi-arid northeastern Brazil, by using three irrigation strategies (controlled deficit irrigation [CDI], deficit irrigation [DI], and full irrigation [FI]). The research was conducted at Embrapa Semiarid (Embrapa-Brazilian Agricultural Research Corporation), Experimental Field of Bebedouro, municipality of Petrolina, state of Pernambuco, Brazil. The statistical design was randomized blocks, with a 3 x 6 factorial scheme. Six samplings were performed throughout the experiment cycle at 54, 60, 73, 87, 101, and 115 days after pruning (DAP). We analyzed the total soluble sugars, reducing sugars, total soluble protein, and invertase activity. Analysis of variance and the F test were performed for all analyzed variables. The means were compared using the Tukey test at 5% significance. At the end of the experiment cycle, DI was found to increase the average acid invertase activity in the plant cell wall. Further, by the end of the experiment cycle, the total soluble sugars and reducing sugars increased in all plants in the three irrigation strategies. Thus, we conclude that it is possible to reduce water consumption in vineyards of the semi-arid northeastern Brazil, without significantly affecting the protein and sugar metabolisms in the plants.

Multi-scale structural and chemical analysis of sugarcane bagasse in the process of sequential acid-base pretreatment and ethanol production by Scheffersomyces shehatae and Saccharomyces cerevisiae

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

Qualidade da cana-de-açúcar avaliadas nas partes do colmo

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Adubação fosfatada e épocas de cultivo na composição química de sementes de cultivares de feijoeiro

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

Maturação e aquisição de tolerância à dessecação de sementes de Annona emarginata (Shltdl.) H. Rainer

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