Identificação e manejo da podridão-branca do alho e da cebola.

2013

Ciclos X e XI de seleção entre e dentro de progênies de meios-irmãos na variedade de milho BR 5033 - Asa Branca.

1998

Reação de genótipos de girassol à podridão branca (sclerotinia sclerotiorum) em condições de campo, na safrinha 2014.

RESUMO: O objetivo do presente trabalho foi avaliar a reação de genótipos de girassol à podridão branca, causada por Sclerotinia sclerotiorum, no colo e no capítulo, em condições de campo. Dezoito cultivares de girassol foram avaliadas, em experimento implantado em maio de 2014, em Mauá da Serra, PR, em condições de infecção natural do fungo. A avaliação das plantas indicou que a doença foi favorecida pelas condições climáticas de baixa temperatura e alta umidade, ocorrida na região na época de condução do experimento. Todos os genótipos de girassol avaliados foram suscetíveis a S. sclerotiorum. ABSTRACT: The objective of the present work was to evaluate the reaction of sunflower genotypes to Sclerotinia stalk and head rot, caused by Sclerotinia esclerotiorum. Eighteen cultivars were evaluated in a field experiments sowed in May 2014, in Maua da Serra, PR, Brazil, under natural infection in the field. The evaluation of the plants indicated that the disease was favored by the climatic conditions of low temperature and high humidity, which occurred in the region during the time of conducting the experiment. All sunflower genotypes tested are susceptible to Sclerotinia stalk and/or head rot.

Metabolite changes during Riesling icewine fermentation when yeast micronutrients are used /

Icewine is an intensely s\veet dessert \vine fermented from the juice of naturally frozen grapes. Icewine fermentation poses many challenges such as failure to reach desired ethanol levels and production of high levels of volatile acidity in the fonn of acetic acid. This study investigated the impact of micronutrient addition (GO-FERM® and NATSTEP®) during the rehydration stage of the commercial \vine yeast Saccharomyces cerevisiae KI-VIII6 during Ice\vine fermentation. Sterile-filtered and unfiltered Riesling Ice\vine juice was inoculated \vith yeast rehydrated under four different conditions: in water only; with GO-FERM®; with NATSTEP®; or the combination of both micronutrient products in the rehydration water. Using sterile-filtered Icewine juice, yeast rehydration had a positive impact of reducing the rate of acetic acid produced as a function of sugar consumed, reducing the ratio of acetic acid/ethanol and reducing the ratio of acetic acid/glycerol. In the sterile-filtered fermentation, yeast rehydrated with micronutrients generated 9-times less acetic acid per gram of sugar in the first 48 hours compared to yeast rehydrated only \vith water and resulted in a 17% reduction in acetic acid in the final \vine \vhen normalized to sugar consumed. However, the sterile-filtered fermentations likely became stuck due to the overc1arification of the juice as evidenced from the low sugar consumption (117 gIL) that could not be completely overcome by the micronutrient treatments (144 gIL sugar consumed) to reach a target ethanol of IO%v/v. Contrary to \vhat \vas observed in the sterile-filtered treatements, using unfiltered Ice\vine juice, yeast micronutrient addition had no significant impact of reducing the rate of acetic acid produced as a function of sugar consumed, reducing the ratio of acetic acid/ethanol and reducing the ratio of acetic acid/glycerol. However, in the unfiltered fermentation, micronutrient addition during yeast rehydration caused a reduction in the acetic acid produced as a function of sugar consumed up to 150 giL sugar consumed.. In contrast to the sterile-filtered fermentations, the unfiltered fermentations did not become stuck as evidenced from the higher sugar consumption (l47-174g1L). The largest effects of micronutrient addition are evident in the first two days of both sterile and unfiltered fermentations.

Study of new yeast strains as novel starter cultures for Riesling icewine production

Icewine is a sweet dessert wine fermented from the juice of grapes naturally frozen on the vine. The production of Icewine faces many challenges such as sluggish fermentation, which often yields wines with low ethanol, and an accumulation of high concentration of volatile acidity, mainly in the form of acetic acid. This project investigated three new yeast strains as novel starter cultures for Icewine fermentation with particular emphasis on reducing acetic acid production: a naturally occurring strain of S. bayanus/S. pastorianus isolated from Icewine grapes, and two hybrids between S. cerevisiae and S. bayanus, AWRI 1571 and AWRI 1572. These strains were evaluated for sugar consumption patterns and metabolic production of ethanol, glycerol and acetic acid, and were compared to the performance of a standard commercial wine yeast KI-VI116. The ITS rONA region of the two A WRI crosses was also analyzed during fermentations to assess their genomic stability. Icewine fermentations were performed in sterile filtered juice, in the absence of indigenous microflora, and also in unfiltered juice in order to mirror commercial wine making practices. The hybrid A WRI 1572 was found to be a promising candidate as a novel starter culture for Icewine production. I t produced 10.3 % v/v of ethanol in sterile Riesling Icewine fermentations and 11.2 % v/v in the unfiltered ones within a reasonable fermentation time (39 days). Its acetic acid production per gram sugar consumed was approximately 30% lower in comparison with commercial wine yeast K I -V 1116 under both sterile filtered and unfiltered fermentations. The natural isolate S. bayanus/S. pastorianus and AWRI 1571 did not appear to be suitable for commercial Icewine production. They reached the target ethanol concentration of approximately 10 % v/v in 39 day fermentations and also produced less acetic acid as a function of both time and sugar consumed in sterile fermentations compared to KI-V1116. However, in unfiltered fermentations, both of them failed to produce the target concentration of ethanol and accumulated high concentration of acetic acid. Both A WRI crosses displayed higher loss of or reduced copies in ITS rDNA region from the S. bayanus parent compared to the S. cerevisiae parent; however, these genomic losses could not be related to the metabolic profile.

Elucidation of odour-potent compounds and sensory profiles of Vidal blanc and Riesling icewines from the Niagara Peninsula : effect of harvest date and crop level

I t was hypothesized that the freeze/thaw cycles endured by icewine grapes would change their chemical composition, resulting in unique chemical fingerprint and sensory properties, and would be affected by harvest date (HD) and crop level (CL). The objectives were: 1) to identify odour-active compounds using gas chromatographic and sensory analysis; 2) to determine the effect of CL and HD on these compounds; 3) to determine the icewine sensory profiles; 4) to correlate analytical and sensory results for an overall icewine profile. CharmAnalysis™ determined the Top 15 odour-potent compounds in Vidal and Riesling icewine and table wines; 24 and 23 compounds, respectively. The majority of the compounds had the highest concentrations in the icewines compared to table wines. These compounds were used as the foundation for assessing differences in icewine chemical profiles from different HD and CL. Vidal and Riesling icewine were made from grapes picked at different HD; HI : 19 December; H2: 29 December; H3: 18 January; H4: 11 February (Vidal only). HI wines differed from H3 and H4 wines in both Vidal and Riesling for aroma compounds and sensory profiles. - Three·CL [control (fully cropped), cluster thin at fruit set to one basal cluster/shoot (TFS), and cluster thin at veraison to one basal cluster/shoot (TV)] were evaluated for Riesling and Vidal cultivars over two seasons. Vidal icewines had the highest concentration of aroma compounds in the control and TV icewines in 2003 and in TFS icewines in 2004. In Riesling, most aroma compounds had the highest concentration in the TV icewines and the lowest concentration in the TFS wine for both years. The thinned treatments were associated with almost all of the sensory attributes in both cultivars, both years. HD and CL affected the chemical variables, aroma compounds and sensory properties of Vidal and Riesling icewines and freeze/thaw events changed their sensory profile. The most odour-potent compounds were p-damascenone, cis-rose oxide, 1- octen-3-ol, 4-vinylguaiacol, ethyl octanoate, and ethyl hexanoate. The role of Pdamascenone as a marker compound for icewine requires further investigation. This research provides a strong foundation for the understanding the odour-active volatiles and sensory profiles important to icewine.

Delineation of within-site terroir effects using soil and vine water measurements in Riesling vineyards within the Niagara Peninsula

The major focus of this dissertation was to explain terroir effects that impact wine varietal character and to elucidate potential determinants of terroir by testing vine water status (VWS) as the major factor of the terroir effect. It was hypothesized that consistent water status zones could be identified within vineyard sites, and, that differences in vine performance, fruit composition and wine sensory attributes could be related to VWS. To test this hypothesis, ten commercial Riesling vineyards representative of each Vintners Quality Alliance sub-appellation were selected. Vineyards were delineated using global positioning systems and 75 to 80 sentinel vines per vineyard were geo-referenced for data collection. During the 2005 to 2007 growing seasons, VWS measurements [midday leaf water potential ('l')] were collected from a subset of these sentinel vines. Data were collected on soil texture and composition, soil moisture, vine performance (yield components, vine size) and fruit composition. These variables were mapped using global information system (GIS) software and relationships between them were elucidated. Vines were categorized into "low" and "high" water status regions within each vineyard block and replicate wines were made from each. Many geospatial patterns and relationships were spatially and temporally stable within vineyards. Leaf'l' was temporally stable within vineyards despite different weather conditions during each growing season. Generally, spatial relationships between 'l', soil moisture, vine size, berry weight and yield were stable from year to year. Leaf", impacted fruit composition in several vineyards. Through sorting tasks and multidimensional scaling, wines of similar VWS had similar sensory properties. Descriptive analysis further indicated that VWS impacted wine sensory profiles, with similar attributes being different for wines from different water status zones. Vineyard designation had an effect on wine profiles, with certain sensory and chemical attributes being associated from different subappellations. However, wines were generally grouped in terms of their regional designation ('Lakeshore', 'Bench', 'Plains') within the Niagara Peninsula. Through multivariate analyses, specific sensory attributes, viticulture and chemical variables were associated with wines of different VWS. Vine water status was a major contributor to the terroir effect, as it had a major impact on vine size, berry weight and wine sensory characteristics.

The Terroir of Winter Hardiness: Investigation of Winter Hardiness, Water Metrics, and Yield of Riesling and Cabernet Franc in the Niagara Region Using Geomatic Technologies

Grapevine winter hardiness is a key factor in vineyard success in many cool climate wine regions. Winter hardiness may be governed by a myriad of factors in addition to extreme weather conditions – e.g. soil factors (texture, chemical composition, moisture, drainage), vine water status, and yield– that are unique to each site. It was hypothesized that winter hardiness would be influenced by certain terroir factors , specifically that vines with low water status [more negative leaf water potential (leaf ψ)] would be more winter hardy than vines with high water status (more positive leaf ψ). Twelve different vineyard blocks (six each of Riesling and Cabernet franc) throughout the Niagara Region in Ontario, Canada were chosen. Data were collected during the growing season (soil moisture, leaf ψ), at harvest (yield components, berry composition), and during the winter (bud LT50, bud survival). Interpolation and mapping of the variables was completed using ArcGIS 10.1 (ESRI, Redlands, CA) and statistical analyses (Pearson’s correlation, principal component analysis, multilinear regression) were performed using XLSTAT. Clear spatial trends were observed in each vineyard for soil moisture, leaf ψ, yield components, berry composition, and LT50. Both leaf ψ and berry weight could predict the LT50 value, with strong positive correlations being observed between LT50 and leaf ψ values in eight of the 12 vineyard blocks. In addition, vineyards in different appellations showed many similarities (Niagara Lakeshore, Lincoln Lakeshore, Four Mile Creek, Beamsville Bench). These results suggest that there is a spatial component to winter injury, as with other aspects of terroir, in the Niagara region.

Traducción de la sentencia de la Corte Internacional de Justicia relativa a la Soberanía sobre Pedra Branca/Pulau Batu Puteh, Middle Rocks y South Ledge (Malasia/Singapur) Decisión sobre el fondo

Traducción de la decisión de la CIJ

Traducción de la sentencia de la Corte Internacional de Justicia relativa a la Soberanía sobre Pedra Branca/Pulau Batu Puteh, Middle Rocks y South Ledge (Malasia/Singapur) Decisión sobre el fondo.

Ver Documento.

Deteção e Quantificação Precoce de Clostridium perfringens em Frangos de Crescimento Rápido e de Plumagem Branca na Região de Lisboa e Vale do Tejo

Clostridium perfringens é uma bactéria anaeróbia Gram positiva, formadora de esporos e produtora de toxinas capazes de causar um amplo espectro de doenças em humanos e animais. Em frangos de crescimento rápido e de plumagem branca pode causar lesões e manifestações clínicas severas como enterite necrótica aviária (ENA), associada a uma baixa eficiência produtiva e avultadas perdas económicas. Neste estudo pretendeu-se avaliar a utilização de um teste de ensaio imunocromatográfico de fluxo lateral, o Clostridium FirstTestTM, para deteção e quantificação precoce de C. perfringens em frangos de crescimento rápido e plumagem branca e posterior relação entre a presença do agente e as características dos bandos (peso médio à chegada, idade dos bandos à amostragem), fatores ambientais (densidade populacional, temperatura ambiente, humidade da cama) e os indicadores de produção (ganho médio diário, Índice de Conversão Alimentar e percentagem de mortalidade). Para tal, foram analisadas amostras fecais de trinta bandos, em dezoito explorações integradas, na Região de Lisboa e Vale do Tejo. De acordo com a classificação do Clostridium FirstTestTM, dos trinta bandos amostrados entre o décimo primeiro e o décimo quinto dia de vida, 30 % foram classificados como “Positivo” (n=9) e 10 % foram classificados como “Muito Positivo” (n=3); apresentando concentrações médias de C. perfringens de 0,1322 ng/ml e 0,3267 ng/ml, respectivamente. Os restantes bandos, 60% (n=18), foram considerados “Normal” e apresentaram concentrações médias de C. perfringens de 0,0283 ng/ml. As amostras fecais dos bandos classificados de “Positivo” e “Muito Positivo” foram posteriormente sujeitas a análise microbiológica apresentando ambos os grupos unidades formadoras de colónias (UFC), identificadas como C. perfringens. Verificou-se que não existe relação entre os resultados do Clostridium FirstTestTM e as características dos bandos, os fatores ambientais e os indicadores de produção. Verificou-se uma diminuição dos níveis de C. perfringens nos bandos sujeitos a tratamento.

Etiologia e genética da resistência à mancha branca do milho

A Mancha Foliar de Phaeosphaeria é considerada uma das mais importantes moléstias do milho no Brasil. Atualmente, existem dúvidas quanto ao agente causal e o melhoramento genético tem dificuldade de desenvolver cultivares resistentes estáveis. Neste estudo os objetivos foram identificar os fungos causadores da moléstia, estudar a herança da resistência, sob infestação natural e artificial, e identificar marcadores moleculares ligados à resistência à moléstia. Quatro fungos foram associados às lesões de Phaeosphaeria. Phyllosticta sp., Phoma sorghina e Sporormiella sp. foram patogênicos e Phoma sp. não foi testado. Os fungos P. sorghina e Phoma sp. foram, respectivamente, o predominante e o menos freqüente na lesão para todos os quatro ambientes coletados. Phyllosticta sp. e Sporormiella sp. foram os de mais baixa freqüência e restritos a locais. Estudos sob infestação natural, com três cruzamentos, em um único ambiente e com três tipos de avaliação de severidade evidenciaram a presença de variabilidade genética para a resistência e proporcionaram estimativas de herdabilidade intermediárias (0,48-0,69). No estudo de médias de gerações o modelo aditivo-dominante explicou as bases genéticas da resistência, sendo a ação gênica de dominância a mais importante. A inoculação artificial de um cruzamento com Phyllosticta sp. e P. sorghina, confirmaram a presença de dominância. Nos estudos moleculares, a fenotipagem foi realizada sob infestação natural e para um único ambiente e a genotipagem com marcadores microssatélites. A percentagem de polimorfismo obtida foi de 36%, sendo que seis QTLs foram identificados. Estes resultados indicam que vários fungos estão envolvidos na produção dos sintomas da moléstia conhecida por Mancha Foliar de Phaeosphaeria e a composição de fungos na lesão pode variar conforme o ambiente. A estimativa de herdabilidade indica a possibilidade de êxito com a seleção em gerações segregantes, principalmente porque os efeitos gênicos preponderantes para a resistência envolvem aditividade e dominância. A análise de QTL permitiu explicar grande parte da variância fenotípica (80%) e genotípica (58%); entretanto, outros ambientes devem ser testados para a sua efetiva confirmação.

O setor de eletrodomésticos de linha branca : um diagnóstico e a relação varejo-indústria

O tema central desta dissertação é avaliar como se dá a relação entre o varejo e a indústria no setor de eletrodomésticos da linha branca no Brasil. Muitos são os trabalhos que abordam este tipo de relação, entretanto na grande maioria dos casos tratam de exemplos internacionais ou dos setores de bens-de-consumo não duráveis. A escassa a literatura que trata de bens-de-consumo duráveis, bem como algumas especificidades deste setor, motiva uma análise mais detalhada uma vez que existe no âmbito mundial uma consolidação das indústrias do setor de eletrodomésticos bem como do varejo. O trabalho procura reunir informações e análises relevantes sobre setor da economia de eletrodomésticos da linha branca a fim de jogar uma luz na análise do setor que vá além do senso comum, através da utilização de instrumentos e teorias econômicas que procurem explicar a situação do setor. Também deverá servir de futura base de dados e análise para outros trabalhos acerca de bens-de-consumo duráveis, especialmente a linha branca, possibilitando a exploração hipóteses aqui não consideradas.