Ludmilla Magalhães Carneiro, Caroline Roberta Freitas Pires, Juliana Pinto de Lima, P. Pereira, Luiz Carlos O. Lima
The blackberry jam has a high potential for industrialization, in order that the fruit has a fragile structure, high perishability, and high respiratory activity. This study evaluated the stability of blackberry jams packed in glass and polypropylene at temperature (25 ± 2oC) in light conditions and refrigerated temperature (4oC ± 2oC) for 120 days. The physico and chemical characteristics were analyzed: water activity, soluble solids, titratable acidity, pH, total anthocyanins and the content of vitamin C. It was observed that the quality of jams was influenced by the type of packaging and the storage time, which committed the nutritional characteristics of the product. The results showed a decrease in water activity, the levels of anthocyanins and vitamin C with the time of storage, however, the glass packaging showed better values for the maintenance of the physico-chemical characteristics jams been contribute to maintaining the shelf-life of the product.
{"title":"Evaluation of stability of blackberry jams conditioned in different packaging materials","authors":"Ludmilla Magalhães Carneiro, Caroline Roberta Freitas Pires, Juliana Pinto de Lima, P. Pereira, Luiz Carlos O. Lima","doi":"10.18067/JBFS.V3I2.99","DOIUrl":"https://doi.org/10.18067/JBFS.V3I2.99","url":null,"abstract":"The blackberry jam has a high potential for industrialization, in order that the fruit has a fragile structure, high perishability, and high respiratory activity. This study evaluated the stability of blackberry jams packed in glass and polypropylene at temperature (25 ± 2oC) in light conditions and refrigerated temperature (4oC ± 2oC) for 120 days. The physico and chemical characteristics were analyzed: water activity, soluble solids, titratable acidity, pH, total anthocyanins and the content of vitamin C. It was observed that the quality of jams was influenced by the type of packaging and the storage time, which committed the nutritional characteristics of the product. The results showed a decrease in water activity, the levels of anthocyanins and vitamin C with the time of storage, however, the glass packaging showed better values for the maintenance of the physico-chemical characteristics jams been contribute to maintaining the shelf-life of the product.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123790974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Byrsonima crassifolia popularly known as "murici" is widespread in the North, Northeast and Midwest. Widely used in local cuisine, both for its exotic taste as for its therapeutic effects. The objective was to evaluate the antimicrobial potential of B. crassifolia root extract on bacteria of medical interest. Samples of B. crassifolia were collected within the State of Tocantins, then forwarded to the Centro Universitario Luterano de Palmas - TO, where extracts of production processes from the roots were performed. The other procedures were carried out at the Universidade Federal do Tocantins, Gurupi campus. Four bacterial strains were used, as follows: Klebsiella pneumoniae , Escherichia coli , Staphylococcus aureus and Pseudomonas aeruginosa . The concentration of the extracts consisted of warm 10%, 20%, 20% heated and unheated tested in disk diffusion test, which is carried ratings 24 hours after application of the extract, the result is expressed in mm. The concentration of the aqueous extract of B. crassifolia were effective in inhibiting bacterial, except for E. coli . They were observed in color pigmentations roots characteristic of anthocyanin and quercetin, a condition that may have influenced the antimicrobial potential, the antibacterial action of these two natural flavonoids.
通常被称为“murici”的Byrsonima crassifolia广泛分布于北部，东北部和中西部。因其异域风味和治疗效果被广泛用于当地菜肴中。目的是评价沙棘根提取物对医学上感兴趣的细菌的抗菌潜力。在托坎廷斯州收集了粗叶青的样本，然后将其转交给帕尔马斯卢特拉诺大学中心，在那里提取其根的生产过程。其他程序在Gurupi校区的universsidade Federal do Tocantins进行。采用肺炎克雷伯菌、大肠杆菌、金黄色葡萄球菌和铜绿假单胞菌4种细菌。提取液的浓度为10%、20%、20%加热和未加热，进行圆盘扩散试验，在给药24小时后进行评估，结果以mm表示。石竹花水提液的浓度对除大肠杆菌外的细菌均有抑制作用。在色素根中观察到花青素和槲皮素的特征，这种情况可能影响了这两种天然类黄酮的抗菌潜力。
{"title":"Antimicrobial activity of extracts of Byrsonima crassifolia roots","authors":"Lu is Fernando A. Gellen, E. H. C. Silva","doi":"10.18067/JBFS.V3I2.88","DOIUrl":"https://doi.org/10.18067/JBFS.V3I2.88","url":null,"abstract":"The Byrsonima crassifolia popularly known as \"murici\" is widespread in the North, Northeast and Midwest. Widely used in local cuisine, both for its exotic taste as for its therapeutic effects. The objective was to evaluate the antimicrobial potential of B. crassifolia root extract on bacteria of medical interest. Samples of B. crassifolia were collected within the State of Tocantins, then forwarded to the Centro Universitario Luterano de Palmas - TO, where extracts of production processes from the roots were performed. The other procedures were carried out at the Universidade Federal do Tocantins, Gurupi campus. Four bacterial strains were used, as follows: Klebsiella pneumoniae , Escherichia coli , Staphylococcus aureus and Pseudomonas aeruginosa . The concentration of the extracts consisted of warm 10%, 20%, 20% heated and unheated tested in disk diffusion test, which is carried ratings 24 hours after application of the extract, the result is expressed in mm. The concentration of the aqueous extract of B. crassifolia were effective in inhibiting bacterial, except for E. coli . They were observed in color pigmentations roots characteristic of anthocyanin and quercetin, a condition that may have influenced the antimicrobial potential, the antibacterial action of these two natural flavonoids.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116493499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Florisvaldo Gama de Souza, F. Barbosa, F. M. Rodrigues
{"title":"AVALIAÇÃO DE GELEIA DE TAMARINDO SEM PECTINA E COM PECTINA PROVENIENTE DO ALBEDO DO MARACUJÁ AMARELO","authors":"Florisvaldo Gama de Souza, F. Barbosa, F. M. Rodrigues","doi":"10.18067/jbfs.v3i2.52","DOIUrl":"https://doi.org/10.18067/jbfs.v3i2.52","url":null,"abstract":"","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124611508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
U. Amaral, Silvio Luís de Carvalho, I. B. Silva, Valdineia Maria dos Santos, M. G. D. Santos
The Lulo ( Solanum quitoense Lam.), belongs to the Solanaceae family originates from Andean regions, generally the fruits produces about 1.000 seeds and the sexual propagation the main form of propagation of the species. This study aimed to evaluate the influence of storage time in the emergency Lulo seeds from three harvest seasons. The experiment was conducted in a completely randomized design with three treatments (three months, six months and twelve months) and seven replications. The seeds were sown in polystyrene trays of 128 cells in commercial substrate Bioflora®. It was observed that the physiological quality of seeds lobe decreased significantly when stored in paper sacks at room temperature for a period exceeding six months. However, there was no significant difference between treatments on the variable average time of emergency. The variables presented the highest averages for seeds stored for three months, especially for emergency approximately 70%
{"title":"Seedling emergence of the Lulo (Solanum quitoense LAM.) in storage time function","authors":"U. Amaral, Silvio Luís de Carvalho, I. B. Silva, Valdineia Maria dos Santos, M. G. D. Santos","doi":"10.18067/JBFS.V3I2.89","DOIUrl":"https://doi.org/10.18067/JBFS.V3I2.89","url":null,"abstract":"The Lulo ( Solanum quitoense Lam.), belongs to the Solanaceae family originates from Andean regions, generally the fruits produces about 1.000 seeds and the sexual propagation the main form of propagation of the species. This study aimed to evaluate the influence of storage time in the emergency Lulo seeds from three harvest seasons. The experiment was conducted in a completely randomized design with three treatments (three months, six months and twelve months) and seven replications. The seeds were sown in polystyrene trays of 128 cells in commercial substrate Bioflora®. It was observed that the physiological quality of seeds lobe decreased significantly when stored in paper sacks at room temperature for a period exceeding six months. However, there was no significant difference between treatments on the variable average time of emergency. The variables presented the highest averages for seeds stored for three months, especially for emergency approximately 70%","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124140966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fabrícia Luane da Silva Santos, Ricardo Soares Nogueira, Soraia Campos Carvalho, Wanne de Araújo Rodrigues
This work is the result of the activities of the Research Group in Applied Religiosities the Humanities, which the authors members are participants. Its content deals with the porridge prepared with Amazonian fruit of mucaja, used as a food base of Curiau community, marked by economic poverty of its residents seeking fruit in their food base. But also accentuates preparation possibilities of derivatives and their acceptance in the local market. Interestingly the porridge add up parts of crustacean heal as an inhibitor of sticky consistency of the fruit. Finally, this paper presents as the porridge is related to the celebrations of St. Joachim of that community patron, while pointing out possibilities for the use of the fruit in other food technologies.
{"title":"Mucajá of Curiaú: a report on your flavor in the formation of an identity economy","authors":"Fabrícia Luane da Silva Santos, Ricardo Soares Nogueira, Soraia Campos Carvalho, Wanne de Araújo Rodrigues","doi":"10.18067/JBFS.V3I1.54","DOIUrl":"https://doi.org/10.18067/JBFS.V3I1.54","url":null,"abstract":"This work is the result of the activities of the Research Group in Applied Religiosities the Humanities, which the authors members are participants. Its content deals with the porridge prepared with Amazonian fruit of mucaja, used as a food base of Curiau community, marked by economic poverty of its residents seeking fruit in their food base. But also accentuates preparation possibilities of derivatives and their acceptance in the local market. Interestingly the porridge add up parts of crustacean heal as an inhibitor of sticky consistency of the fruit. Finally, this paper presents as the porridge is related to the celebrations of St. Joachim of that community patron, while pointing out possibilities for the use of the fruit in other food technologies.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115031557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Neila Mello dos Santos Cortez, Maria Carmela Kasnowski Holanda Duarte, Nayara Caldas de Macedo, M. Cortez, R. M. Franco
With the present study aimed to evaluate the antagonistic action of Lactobacillus acidophilus front of Escherichia coli , Staphylococcus aureus and Listeria monocytogenes . In vitro tests were performed using Petri dishes with MRS agar and the milk fermented with Lactobacillus acidophilus also analyzed the chemistry and physical characteristics of the product during 35 days of storage under refrigeration. It has been observed in vitro formation of inhibition zones, ranging from 6 to 18 mm diameter, compared to the tested pathogens by lactic culture raises, indicating the possibility of producing organic acids, bacteriocins or other growth-inhibiting substances. In the fermented milk prepared, during storage, the probiotic micro-organism tested was able to inhibit the growth of E. coli O157: H7 and L. monocytogenes ; and the log cycle reduction of S. aureus .
{"title":"Lactobacillus acidophilus antagonistic action against pathogenic strains inoculated in the fermented milk / Ação antagonista de Lactobacillus acidophilus frente a estirpes patogênicas inoculadas em leite fermentado","authors":"Neila Mello dos Santos Cortez, Maria Carmela Kasnowski Holanda Duarte, Nayara Caldas de Macedo, M. Cortez, R. M. Franco","doi":"10.18067/JBFS.V3I1.79","DOIUrl":"https://doi.org/10.18067/JBFS.V3I1.79","url":null,"abstract":"With the present study aimed to evaluate the antagonistic action of Lactobacillus acidophilus front of Escherichia coli , Staphylococcus aureus and Listeria monocytogenes . In vitro tests were performed using Petri dishes with MRS agar and the milk fermented with Lactobacillus acidophilus also analyzed the chemistry and physical characteristics of the product during 35 days of storage under refrigeration. It has been observed in vitro formation of inhibition zones, ranging from 6 to 18 mm diameter, compared to the tested pathogens by lactic culture raises, indicating the possibility of producing organic acids, bacteriocins or other growth-inhibiting substances. In the fermented milk prepared, during storage, the probiotic micro-organism tested was able to inhibit the growth of E. coli O157: H7 and L. monocytogenes ; and the log cycle reduction of S. aureus .","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124135945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. V. D. Carvalho, Flávio S. Afférri, J. Peluzio, Eliane Aparecida Rotili, M. A. Dotto, Lucas Alves de Faria
This work aimed to study the association of four nitrogen use efficiency (NUE) methods and the genetic parameters of grain weight in two groups of maize genotypes, under different levels of nitrogen supply, in the season 2012/13. 16 field experiments were carried out in the city of Gurupi, Tocantins, Brazil. Each genotype group was evaluated in different seeding date, and each one was tested with different levels of nitrogen supply. In all experiments the experimental design was completely randomized blocks with three repetitions. The following trait was evaluated after stage R6: grain yield (GY), and after, four indices of efficiency/stress to nitrogen were estimated. The Pearson correlation coefficients, estimated among the indices, were all significant (P < 0.01). Among the seeding dates, the average heritability of GY was 54.4% and among the levels of nitrogen supply, the following values were observed: 60.4% (low N); 50.9% (medium N); 51.2% (high N). There is the possibility of the use of environments with lower nitrogen supply in the search for superior and more efficient genotypes for the GY, and based on our results, the Low N index is more adequate.
{"title":"Genetics parameters and association of NUE methods in maize under different nitrogen levels / Parâmetros genéticos e associação de metodologias de EUN no milho sob diferentes doses de nitrogênio","authors":"E. V. D. Carvalho, Flávio S. Afférri, J. Peluzio, Eliane Aparecida Rotili, M. A. Dotto, Lucas Alves de Faria","doi":"10.18067/JBFS.V3I1.61","DOIUrl":"https://doi.org/10.18067/JBFS.V3I1.61","url":null,"abstract":"This work aimed to study the association of four nitrogen use efficiency (NUE) methods and the genetic parameters of grain weight in two groups of maize genotypes, under different levels of nitrogen supply, in the season 2012/13. 16 field experiments were carried out in the city of Gurupi, Tocantins, Brazil. Each genotype group was evaluated in different seeding date, and each one was tested with different levels of nitrogen supply. In all experiments the experimental design was completely randomized blocks with three repetitions. The following trait was evaluated after stage R6: grain yield (GY), and after, four indices of efficiency/stress to nitrogen were estimated. The Pearson correlation coefficients, estimated among the indices, were all significant (P < 0.01). Among the seeding dates, the average heritability of GY was 54.4% and among the levels of nitrogen supply, the following values were observed: 60.4% (low N); 50.9% (medium N); 51.2% (high N). There is the possibility of the use of environments with lower nitrogen supply in the search for superior and more efficient genotypes for the GY, and based on our results, the Low N index is more adequate.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121482460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jaqueline dos Santos Bastos, E. Martínez, S. M. A. D. Souza
The umbu is the umbuzeiro fruit ( Spondias tuberosa Arr. Cam.) which is a tree native of the Brazilian backlands. The aim of this work was to evaluate the physical and chemical properties of commercial and concentrated umbu pulp to be used as raw material in the production of structured. The commercial pulp (2.5 kg) was acquired in the trade of Feira de Santana. The concentration of the evaporator route pulp vacuo to increase the soluble solids content of 8.5oBrix to 15.5oBrix It was held in the Food Chemistry Laboratory of the State University of Feira de Santana. It was obtained after concentrating a yield of 41.12% by mass of fruit pulp. The concentration process had no influence in the nutritional value of umbu pulp. The concentrated pulp had the following properties pH (2.43), soluble solids (15.5°Brix), acidity (3.11 g citric acid/100 g), total protein (1.28% - w/v), vitamin C (4.36 mg/100 g - w/v), reducing sugars (6.08% - w/v), total sugars (13.55% - w/v) non reducing sugars (7.46% - w/v) and ash (0.42% - w/v). The physicochemical characteristics of commercial umbu pulps had similar pH, Total Soluble Solids, acidity, proteins and ashes; higher values of reducing sugars and non-reducing and a lower vitamin C content that the pulps reported in the literature. The concentration process produced an increase in Total Soluble Solids, proteins, acidity, reducing and non reducing sugars and ash content. However there was a decrease in vitamin C concentration of the pulp.
{"title":"Physicochemical characteristics of commercial umbu pulp (Spondias tuberosa Arruda Câmara): concentration effect / Características físico-químicas da polpa de umbu (Spondias tuberosa Arruda Camara) comercial: Efeito da concentração","authors":"Jaqueline dos Santos Bastos, E. Martínez, S. M. A. D. Souza","doi":"10.18067/JBFS.V3I1.48","DOIUrl":"https://doi.org/10.18067/JBFS.V3I1.48","url":null,"abstract":"The umbu is the umbuzeiro fruit ( Spondias tuberosa Arr. Cam.) which is a tree native of the Brazilian backlands. The aim of this work was to evaluate the physical and chemical properties of commercial and concentrated umbu pulp to be used as raw material in the production of structured. The commercial pulp (2.5 kg) was acquired in the trade of Feira de Santana. The concentration of the evaporator route pulp vacuo to increase the soluble solids content of 8.5oBrix to 15.5oBrix It was held in the Food Chemistry Laboratory of the State University of Feira de Santana. It was obtained after concentrating a yield of 41.12% by mass of fruit pulp. The concentration process had no influence in the nutritional value of umbu pulp. The concentrated pulp had the following properties pH (2.43), soluble solids (15.5°Brix), acidity (3.11 g citric acid/100 g), total protein (1.28% - w/v), vitamin C (4.36 mg/100 g - w/v), reducing sugars (6.08% - w/v), total sugars (13.55% - w/v) non reducing sugars (7.46% - w/v) and ash (0.42% - w/v). The physicochemical characteristics of commercial umbu pulps had similar pH, Total Soluble Solids, acidity, proteins and ashes; higher values of reducing sugars and non-reducing and a lower vitamin C content that the pulps reported in the literature. The concentration process produced an increase in Total Soluble Solids, proteins, acidity, reducing and non reducing sugars and ash content. However there was a decrease in vitamin C concentration of the pulp.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129925683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. Rodrigues, Fernando Morais Rodrigues, Sérgio Luis Melo Viroli
Restinga is an ecosystem of the Atlantic Forest Biome vegetation which has ecological functions and is undergoing anthropogenic occupations that result in the disturbance and its suppression of these environments. But to be the restoration of degraded restinga is necessary to know the different formations of the ecosystem and their respective characteristics. From this diagnosis, one can choose the most appropriate techniques to apply for its restoration. Thus, this study aims to conduct a literature on restoration techniques in restinga environments. It was found that forest restoration on restinga, in most cases there is use of natural regeneration techniques nucleation, and these studies highlight the successional advances and establishments of life forms preserved features of the area, thus making the restoration in these environments.
{"title":"Techniques of forest restoration in restingas / Técnicas de restauração florestal em restingas","authors":"L. Rodrigues, Fernando Morais Rodrigues, Sérgio Luis Melo Viroli","doi":"10.18067/JBFS.V3I1.42","DOIUrl":"https://doi.org/10.18067/JBFS.V3I1.42","url":null,"abstract":"Restinga is an ecosystem of the Atlantic Forest Biome vegetation which has ecological functions and is undergoing anthropogenic occupations that result in the disturbance and its suppression of these environments. But to be the restoration of degraded restinga is necessary to know the different formations of the ecosystem and their respective characteristics. From this diagnosis, one can choose the most appropriate techniques to apply for its restoration. Thus, this study aims to conduct a literature on restoration techniques in restinga environments. It was found that forest restoration on restinga, in most cases there is use of natural regeneration techniques nucleation, and these studies highlight the successional advances and establishments of life forms preserved features of the area, thus making the restoration in these environments.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129119048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. Colombo, J. M. Pelúzio, L. P. M. Pires, Douglas José Daronch, Gilberto Coutinho Machado Filho
In order to determine the efficiency and response regarding the use of phosphorus of soybean cultivars, experiments were conducted in the 2013/2014 season, to evaluate 15 soybean genotypes under two phosphorus using a randomized complete block, with three replications. To simulate environments with low and high levels of phosphorus, doses of 40 and 120 kg.ha -1 of P 2 O 5 were applied. Characteristics were evaluated for number of pods per plant, grain yield and using the methodology proposed by Fageria & Kluthcouski (1980), determined efficiency in the use of phosphorus. The environment high phosphorus positively affected the average grain yield in all genotypes, with an increase of 48.9% over the average grain yield in low-phosphorus environment. Cultivars JULIANA RR, M9056 RR, P99R01 and M9144 RR were classified as efficient and responsive as the use of phosphorus.
{"title":"Phosphorus use efficiency of soybean cultivars in Cerrado conditions of Tocantins, Brazil / Eficiência do uso de fósforo de cultivares de soja em condições de cerrado tocantinense","authors":"G. Colombo, J. M. Pelúzio, L. P. M. Pires, Douglas José Daronch, Gilberto Coutinho Machado Filho","doi":"10.18067/JBFS.V3I1.53","DOIUrl":"https://doi.org/10.18067/JBFS.V3I1.53","url":null,"abstract":"In order to determine the efficiency and response regarding the use of phosphorus of soybean cultivars, experiments were conducted in the 2013/2014 season, to evaluate 15 soybean genotypes under two phosphorus using a randomized complete block, with three replications. To simulate environments with low and high levels of phosphorus, doses of 40 and 120 kg.ha -1 of P 2 O 5 were applied. Characteristics were evaluated for number of pods per plant, grain yield and using the methodology proposed by Fageria & Kluthcouski (1980), determined efficiency in the use of phosphorus. The environment high phosphorus positively affected the average grain yield in all genotypes, with an increase of 48.9% over the average grain yield in low-phosphorus environment. Cultivars JULIANA RR, M9056 RR, P99R01 and M9144 RR were classified as efficient and responsive as the use of phosphorus.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123678220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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