Adubação de cobertura na batata-doce com doses combinadas de nitrogênio e potássio

Balanced fertilizations with N and K often increase the performance of crops, however, when there is absence of one of these nutrients in poor soils, can reduce crop response to fertilization with the other. The objective of this work was to evaluate the productivity of sweet-potato, the amount of sweetpotato without quality, and leaf nutrients analysis, of sweet-potato crop fertilized with N and K. The trial was conducted in farming for commercial production, in Presidente Prudente, São Paulo State, during February-June 2007, in a dystrophic Ultisol of medium texture. The experimental design was a randomized complete block design, with four replications, on factorial 4 x 4: levels of 0, 30, 60 and 120 kg N ha-1 (urea source) combined with levels of 0, 30, 60 and 120 kg K2O ha-1 (KCl source), applied to 39 days after planting of the crop. The sweet-potato is responsive to topdressing application with nitrogen and potassium, however, the greatest increases in productivity occur when doses of N and K are combined. Fertilization with N and K not increase the amount of sweet-potato without quality marketing. The highest increase in productivity of sweet-potato is reached with topdressing combined with 100 kg N ha-1 plus 120 kg K2O ha-1.

Avaliação da retenção de carotenóides de abóbora, mandioca e batata doce

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Comparações produtiva, econômica e energética de sistemas convencional, orgânico e biodinâmico de cultivo de batata-doce (Ipomoea batatas)

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

Produção, digestibilidade e amido resistente em biscoitos extrusados a partir de farinha e fécula de batata doce e mandioca

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

Comparação entre ágar e amido como agentes gelificantes na micropropagação de batata doce Ipomoea batatas (L.) Lam

Pós-graduação em Agronomia (Horticultura) - FCA

Produção e caracterização de maltodextrinas a partir de amidos de mandioca e batata-doce

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Produção de destilado alcoólico a partir de mosto fermentado de batata-doce

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de amidos fosfatados de batata-doce e mandioca e aplicação como substitutos de gordura em sorvetes

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

Nutrição mineral e produtividade da batata-doce biofortificada em função de doses de fósforo e potássio

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Produção de hidrolisado enzimático de farinha de batata-doce para fermentação etanólica

Recently there is a great quest of producing alcohol from starchy resources, replacing the sugar cane. The most common starchy sources are cassava, maize and sweet potatoes and a lot of research are been realized with excellent results. In this work it was evaluated the influence of the concentration of dry matter on the enzymatic hydrolysis process of starch from sweet potato for ethanol production. Through the sweet potato was produced a flour using a low-cost method and easy operation equipments. The sweet potato flour was characterized physical and chemically and from these results was prepared the treatments for enzymatic hydrolysis. The experimental design considered as independent variable the dry matter concentration of the sweet potato flour in 3 levels; 10, 15 and 20% in the formulation of suspensions. The other variables were keeping constant being: temperature in the 1° hydrolysis step of 90°C and time of 2 hours; temperature in the 2° saccharification step of 60°C and time of 17 hours. The hydrolysates obtained at the three assays were transferred to six liter enlerynmeyer and inoculated with a biologic catalyst, Saccharomyces, dehydrated yeasts of Saccharomyces cerevisiae CAT 1, at a rate of 5% in weight. The flasks were placed in a shaker type orbital with controlled temperature of 30°C during a time of 15 hours. The initial reducer sugars concentration and respective ethanol concentrations in wine were: 11.2% glucose and 2.16% ethanol in the suspension with 10% of dry matter; 13.5% glucose and 4.39% ethanol with 15% and 17.5% glucose and 6.03% ethanol in suspension with 20% of dry matter. ix The results showed that the higher percentage of dry matter carried out to higher sugar yield in hydrolyzed. It was possible observed that products quality improved with a higher concentration of dry matter

Efeito de parâmetros variáveis de fermentação sobre o crescimento celular e composição química do fermentado de batata-doce

This study aimed to evaluate the use of sweet potato as a substrate for the production of spirits. In order to promote an alternative technologically feasible, an experimental design was performed to minimize the operations of preparation, defining the most adequate conditions for the fermentation process. From sweet potato flour obtained by milling and dehydration process of the roots was carried out an enzymatic process of hydrolysis-saccharification of suspension of sweet potato flour with 18% dry matter. The hydrolyzate was used in the fermentation process which followed the 23 full factorial experimental design with central and axial points, and the independent variables were the concentration of reducing sugars, concentration of viable yeast and fermentation temperature. The dependent variables were viable cells, residual sugar, ethanol, glycerol and methanol. The dependent variables were quantified by liquid chromatography. The data analysis indicate that the best fermentation conditions among the tested conditions were: concentration of yeast 5 x 107-1 x 108 in number of viable cells, total reducing sugars from 12.5 to 13.5% and temperature between 33 -34ºC.

Produção e qualidade de batata-doce em função das doses e parcelamento da adubação potássica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

PREPARO de mudas de batata-doce: programa 22: Nordeste/Vale do Jequitinhonha.

A cultura da batata-doce é tolerante à seca e se adapta bem a solos com baixa ou média produtividade. É uma cultura rústica, de fácil cultivo, mas que tem potencial menosprezado. A Embrapa desenvolveu tecnologia inovadora para produção de mudas de batata-doce, que pode ser utilizada em todas as regiões produtoras.

PREPARO de mudas de batata-doce: programa 22: Norte.

A cultura da batata-doce é tolerante à seca e se adapta bem a solos com baixa ou média produtividade. É uma cultura rústica, de fácil cultivo, mas que tem potencial menosprezado. A Embrapa desenvolveu tecnologia inovadora para produção de mudas de batata-doce, que pode ser utilizada em todas as regiões produtoras.