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Akademický článek

Propagação vegetativa de camu-camu por estaquia: efeito de fitorreguladores e substratos. = The vegetative propagation of camu-camu cuttings: effect of growth regulators and substrates.

Autor: Edvan Alves Chagas, Luiz Alberto Pessoni, Francisco Volney Costa Silva, Alberto Moura Castro

Publikováno v: Agro@mbiente On-line, Vol 3, Iss 2, Pp 92-98 (2009)

O camu-camu (Myrciaria dubia) é uma espécie amazônica com frutos que apresentam elevado teor de ácido ascórbico, entre 1.380 a 6.112 mg/100g de polpa seca de fruto, característica que desperta interesse para a indústria de alimentos. Para ser

Externí odkaz: https://doaj.org/article/f33b23043aef4360aec277a1b8190d6f

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Akademický článek

Efeito da aplicação de pó de basalto no desenvolvimento inicial de mudas de camu-camu (Myrciaria dubia)

Autor: Marina Keiko Welter, Valdinar Ferreira Melo, Cláudio Horst Bruckner, Helen Thaís Pereira de Góes, Edvan Alves Chagas, Sandra Cátia Pereira Uchôa

Publikováno v: Revista Brasileira de Fruticultura, Vol 33, Iss 3, Pp 922-931 (2011)

A produção de mudas de fruteiras nativas é um importante passo para a preservação das espécies, exploração comercial sustentável e geração de emprego. Neste contexto, os fertilizantes alternativos, como pó de rocha, propiciam a obtenção

Externí odkaz: https://doaj.org/article/37a7e452ab074159b94d5dc023efa792

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Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly

Autor: Elias Ariel de Moura, Edvan Alves Chagas, Maria Luiza Grigio, Gabriella Ferreira de Carvalho, Pollyana Cardoso Chagas, Jayne Julia Zanchetta, Maria Fernanda Berlingieri Durigan

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology, Volume: 42, Article number: e03421, Published: 23 JUN 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f800f4d2a73fc90dc5c1c0fa763cf53
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140375

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Akademický článek

Propagação vegetativa de camu-camu por estaquia: efeito de fitorreguladores e substratos

Autor: Francisco Volney Costa Silva, Alberto Moura Castro, Edvan Alves Chagas, Luiz Alberto Pessoni

Publikováno v: Agro@mbiente On-line, Vol 3, Iss 2 (2010)

Externí odkaz: https://doaj.org/article/eb67cbdf291e4c1e8e79a224a9a887a7

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Akademický článek

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Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry

Autor: Edvan Alves Chagas, Maria Luiza Grigio, Maria Fernanda Berlingieri Durigan

Publikováno v: Food Science and Technology, Volume: 39 Supplement 1, Pages: 93-97, Published: 31 JAN 2019
Food Science and Technology, Iss 0 (2019)
Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The high levels of vitamin C in camu-camu have stimulated the interests of extractivists, farmers and consumers. The aim of this study was to characterize five accessible for family agroindustry different formulations of camu-camu popsicles and asses

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6baa6a56e97946b85818c167c9f69c0
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500093&lng=en&tlng=en

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Camu-camu Root Distribution under Different Nitrogen and Potassium Doses through Drip Fertigation

Autor: MELO, V. F. de, CHAGAS, E. A., SIQUEIRA, R. H. da S., MESQUITA, O. S., ALMEIDA, L. F. P. de, ROSSONI, D. F., CHAGAS, P. C., ABANTO-RODRÍGUEZ, C.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Camu-camu is an native species in domestication processes. Therefore, studies related to the root system are necessary to evaluate the best cultivation practices for an orchard. Two trials were conducted, one with nitrogen (N) and the other with pota

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::53260fc531f287a8e4a0dffec9de5bbe
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1139918

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Nutritional contents in Myrciaria dubia plants in function of in Potassium doses applied through fertigation

Autor: ABANTO-RODRÍGUEZ, C., CHAGAS, E. A., ARAÚJO, W. F., PAULICHI, M. G., LIMA, J. V. G. de, OLIVEIRA, E. M. de, MONTEIRO NETO, J. L. L., MAIA, S. da S., SANCHEZ-CHOY, J., TENAZOA, N. M. P.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

The objective in this study was to determine the nutrient contents in Myrciaria dubia plants in function of five K2O doses (0, 40, 80, 120 and 160 kg ha-1) applied through fertigation. Leaf dry matter (LDM), total dry matter (TDM), and leaf nutrient

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e30779bfef00df09572d22b2c380fa36
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1139457

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Akademický článek

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Cadeia de produção do camu-camu (myrciaria dubia (kunth) mc Vaugh): o caso das regiões produtoras de Loreto e Ucayali na Amazônia Peruana

Autor: SANTOS, R. M. B. dos, CHAGAS, P. C., VIEIRA, J. H. de M., CHAGAS, E. A., PANDURO, M. H. P., BARDALES-LOZANO, R. M., ABANTO-RODRIGUEZ, C.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Made available in DSpace on 2019-12-13T00:42:17Z (GMT). No. of bitstreams: 1 CadeiaCamuCamuPeruIntercienciav43n4p2612682018.pdf: 630555 bytes, checksum: ae4f009e58d03c3bc343716ffd5dd213 (MD5) Previous issue date: 2018

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8a479f8b4c2afd495d54fe2d2ad1ccc1
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1116809

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