Influência da densidade de cultivo no perfilhamento de sorgo sacarino (Sorghum Bicolor (L.).

2016

Regeneração in vitro de cultivares de Sorghum bicolor via embriogênese somática.

2016

Localization and edafo-climate characteristics of Sete Lagoas and Janaúba (MG) specific sites-Embrapa Maize and Sorghum.

2008

Drought tolerance phenotyping in maize and sorghum: preliminary, intermediate and advanced evaluations.

2008

Overexpression and characterization of rice Phosphorus-Starvation Tolerance 1 gene and its sorghum and maize homologs in transgenic tobacco.

2016

The quality of silage of different sorghum genotypes.

Objetivou-se selecionar dentre 24 genótipos de sorgo os superiores para produção de silagem. O estudo foi conduzido no campo experimental da Embrapa Milho e Sorgo, município de Sete Lagoas, Estado de Minas Gerais. Utilizados 24 genótipos de sorgo forrageiro, 21 híbridos do cruzamento entre fêmeas graníferos e machos forrageiros (12F38019, 12F38006, 12F40006, 12F40005, 12F40019, 12F37016, 12F37005, 12F37043, 12F39006, 12F39005, 12F39019, 12F38005, 12F38007, 12F37007, 12F39007, 12F40007, 12F38014, 12F37014, 12F39014, 12F40014 e 12F38009) e três testemunhas: BRS 610, BRS 655 e Volumax. Estimada a produtividade por área, digestibilidade in vitro da matéria seca, características bromatológicas e fermentativas das silagens de sorgo. A digestibilidade in vitro da matéria seca, proteína indisponível em detergente neutro, fibra em detergente neutro corrigido para cinzas, proteína, fibra em detergente ácido, hemicelulose e lignina foram diferentes quanto aos genótipos testados. O pH e nitrogênio amoniacal das silagens também apresentaram diferenças entre genótipos. A maioria dos genótipos testados é favorável à produção de silagem, exceto o híbrido com maior teor de lignina 12F370014 e os híbridos 12F37007 e 12F370014, que apresentaram os maiores valores de FDNcp.

Agronomic characteristics of sorghum genotypes and nutritional values of silage.

Objetivou-se avaliar as características agronômicas de genótipos de sorgo e o valor nutricional das silagens produzidas. Foram utilizados 15 genótipos de sorgo. O plantio foi realizado em blocos casualizados com três repetições por genótipo num total de 45 (quarenta e cinco) parcelas. Avaliaram-se as características agronômicas, nutricionais e qualidade da silagem. Houve diferença entre os genótipos para todas as características analisadas, com exceção dos teores de nitrogênio indisponível em detergente ácido (NIDA), proteína indisponível em detergente ácido (PIDA) e atividade de água (aw). Avaliando os parâmetros, com exceção dos genótipos 1016013, 1016025, 1016037, 1016039, Volumax, BRS 610, que apresentaram teor proteico abaixo de 7 %, os demais estão aptos a serem utilizados para a ensilagem, pois possuem um bom perfil de fermentação e digestibilidade in vitro da matéria seca; no entanto, o genótipo SF 15 é o mais favorável para a produção de silagem, devido à sua menor participação na fração de fibra em detergente neutro.

Investigating the causes of late fruit drop in ‘Regina’ sweet cherry (Prunus avium)

The presented study aimed to correctly describe the (late) fruit drop pattern of sweet cherry cv. Regina grafted on ‘Gisela 5’ and investigate its internal causes. In the first season, a method to describe the fruit drop pattern was defined and validated. The second season was devoted to a province-based screening of the phenomenon to identify potential influences of environmental, physiological and management factors. The multisite trial involved 6 commercial orchards located at different elevations, from 225 up to 1175m a.s.l. The third season was dedicated to find confirmation of the hypothesis formulated during the previous year. The multisite comparison was maintained but reduced to only two orchards to allow more frequent samplings. It emerged that late fruit drop is a complex phenomenon showing variable intensity: the percentage of late fruit drop ranged from 7 to 76% of the fruitlets set, depending on the orchard and on the year considered. Two main waves of fruitlets drop have been observed: the first one was composed by unfertilized parthenocarpic fruitlets, probably caused by late or missing fertilization, that immediately after bloom already showed smaller diameters and symptoms of senescence; the second one (the focus of this study) was composed by fully developed fruits that at a certain point decreased their growth rate and got senescent. All the late dropped cherries showed an aborted embryo. This sudden change has been observed to be concomitant both with prolonged periods of low temperatures (or sudden severe decreases in the daily Growing Degree Hours accumulation) and with extraordinary high temperatures close to or above 30°C. Other factors, such as the position of the limb within the canopy, its orientation (sunny vs. shady side) or nutrition played only a marginal role. Excessive vigor can increase late fruit drop intensity but is not its main cause.

Preference Mapping Of Dulce De Leche Commercialized In Brazilian Markets.

Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation using the just-about-right scale and purchase intent. External preference mapping and the ideal sensory characteristics of dulce de leche were determined. The results were also evaluated by principal component analysis, hierarchical cluster analysis, partial least squares regression, artificial neural networks, and logistic regression. Overall, significant product acceptance was related to intermediate scores of the sensory attributes in the descriptive test, and this trend was observed even after consumer segmentation. The results obtained by sensometric techniques showed that optimizing an ideal dulce de leche from the sensory standpoint is a multidimensional process, with necessary adjustments on the appearance, aroma, taste, and texture attributes of the product for better consumer acceptance and purchase. The optimum dulce de leche was characterized by high scores for the attributes sweet taste, caramel taste, brightness, color, and caramel aroma in accordance with the preference mapping findings. In industrial terms, this means changing the parameters used in the thermal treatment and quantitative changes in the ingredients used in formulations.

EFEITO DA ASSOCIAÇÃO DE PECTINASE, INVERTASE E GLICOSE ISOMERASE NA QUALIDADE DO SUCO DE BANANA

The association of 0,03 % v/w pectinase (Clarex), 0,6 % v/w invertase (Invertase-S) and 0,5 % w/w glucose isomerase (Taka-sweet) in industrialized banana (Musa cavendishii) pulp, under conditions of hydrolysis 40oC, 15 minutes, was observed and compared to other three enzymatic treatements: 0,03 % v/w pectinase (Clarex); 0,03 % v/w pectinase (Clarex) associated to 0,6 % v/w invertase (Invertase-S); and 0,03 % v/w pectinase (Sigma) associated to 0,03 % cellulase (Sigma) to determine the quality using a group of physical, physico-chemical, chemical, microbiological and sensory properties of the banana juices obtained. These properties had not differ significantly in function of pectinases and celulase employed. The addition of invertase had increased sweetness and decreased viscosity in juice. On the other side, the addition of glucose isomerase in inverted juice was not able in increasing significantly fructose content.

Caracterização sensorial de amêndoas de castanha-de-caju fritas e salgadas

Shelled, roasted and salted cashew nut kernels were packaged in three different flexible materials (PP/PE= polypropylene / polyethylene; PETmet/PE= metallized polyethylene terephthalate / polyethylene; PET/Al/LDPE= polyethylene terephthalate / aluminum foil / low density polyethylene ), with different barrier properties. Kernels were stored for one year at 30° C and 80% relative humidity. Quantitative descriptive sensory analysis (QDA) were performed at the end of storage time. Descriptive terms obtained for kernels characterization were brown color, color uniformity and rugosity for appearance; toasted kernel, sweet, old and rancidity for odor; toasted kernel, sweet, old rancidity, salt and bitter for taste, crispness for texture. QDA showed that factors responsible for sensory quality decrease, after one year storage, were increase in old aroma and taste, increase in rancidity aroma and taste, decrease in roasted kernel aroma and taste, and decrease of crispness. Sensory quality decrease was higher in kernels packaged in PP/PE.

Análise tempo-intensidade dos estímulos doce e amargo de extrato de folhas de estévia [Stevia rebaudiana (Bert.) Bertoni] em doçura equivalente a sacarose

The extract of stevia leaves (Stevia rebaudiana Bertoni) is the only sweetener utilized in sucrose substitution which can be produced totally in Brazil. The objective of this study, was determine the temporal characteristic of sweet and bitter taste of stevia and compare with sucrose at 3 and 10% in the same equi-sweet. The time-intensity curves (T-I) for each substance were collected through the software Sistema de Coleta de Dados Tempo-Intensidade - SCDTI for Windows, where the judges recorded through of mouse the perception of each stimuli inside function of time, for each sample. The parameters of T-I curves collected were: time for intensity maxim (TImax), intensity maxim (Imax), time of decay (Td), time of plato (Platô), area under curve (Area) and total time of stimuli duration (Ttot). The parameters Td, Ttot, Area e Plato of T-I curves, for stimuli sweet in both sweetness level, were significativelly superior for stevia, while Timax e Imax were significativelly inferior (p£0,05), at differences between value for both substances were superior DESS at 10%. Sucrose didn?t present any record for simuli bitter as 3 as 10%, while stevia presented a characteristic T-I curve with intensity and total time of stimuli duration dependent of concentration.

Avaliação da aceitação de vinhos brancos varietais brasileiros através de testes sensoriais afetivos e técnica multivariada de mapa de preferência interno

The acceptability of nine commercial brazilian varietal white table wines (Riesling, Chardonnay and Gewürztraminer) was evaluated using sensory affective tests. The samples were assessed by 43 consumers of brazilian white wines using he nine-point structured hedonic scale. Judges were recruited based on their responses to a questionnary about consumer?s behavior towards white wines consumption. Subsequently, Analysis of Variance (ANOVA) with means comparision (Tukey test) and Internal Analysis of Preference Mapping (MDPREF) were performed on data. Analysis of Variance showed that two samples (a Riesling and a Gewürztraminer, both sweet table wines) had significantly (p < 0.05) higher acceptance means, around 7 in the hedonic scale. The least acceptance means (4,3) was obtained by a demi-sec Chardonnay wine and the other six samples achieved means around 5 in the hedonic scale, all of them either demi-sec or dry table wines. MDPREF confirmed the results showed by ANOVA showing that samples were segmented into two groups of preference. The first group was composed by 86% of consumers who prefered the sweet table wines (higher acceptance), converging to the region on the map where these samples were represented. Only 14% showed preference for the demi-sec and dry table wines, being represented on the region of the MDPREF where these samples were located. This study suggests that sweet table wines are prefered by Brazilian consumers, instead of dry or demi-sec table wines.

Juventude, lazer e uso abusivo de alcool

Universidade Estadual de Campinas . Faculdade de Educação Física

Efeito da associação de sabor e música sobre o estado de ânimo de crianças

Este estudo teve como objetivo avaliar como sabor e música exercem efeito sobre o estado de ânimo de crianças. Participaram 83 crianças de 5 a 10 anos de idade e de ambos os sexos. A tarefa dos participantes consistiu em experimentar o sabor de soluções doce e amarga na ausência de música e na presença de músicas pré-qualificadas como alegres e tristes, e depois, julgar o estado de ânimo decorrente da experimentação. O julgamento do estado de ânimo das crianças se modificou quando o sabor era amargo e as músicas eram alegres, caso em que o estado de ânimo se alterou de triste para alegre; quando o sabor era doce e as músicas tristes, o estado de ânimo passou de alegre para triste. Futuros trabalhos podem observar crianças realizando tarefas que apresentem contextos de alimentos reais associados à estimulação musical.