Formation of damage periderm in Markies and Challenger potato tubers under the influence of temperature

Autor: Kharen Priscilla de Oliveira Salomão Petrucci, Ariana Mota Pereira, Marilia Contin Ventrella, Fernando Luiz Finger, Matheus da Costa Queiroz

Publikováno v: Revista Ceres, Vol 70, Iss 6 (2023)

ABSTRACT The curing before storing the tubers is necessary for the formation of damage periderm, promoting greater post-harvest conservation. In which, the rate curing and the maintenance of the quality of the tubers depends on the temperature. This

Externí odkaz: https://doaj.org/article/7e94653605b6495eb245b5c3360bb346

An approach of using different curing temperature based on potato cv. Innovator periderm differentiation, sugar metabolism, and industrial quality

Autor: Ariana Mota Pereira, Edgard Augusto de Toledo Picoli, Kharen Priscilla de Oliveira Salomão Petrucci, Mateus de Paula Gomes, Renata Ranielly Pedroza Cruz, Luciana Gomes Soares, Dreice Nascimento Gonçalves, Fernando Luiz Finger

Publikováno v: Acta Scientiarum: Agronomy, Vol 44, Iss 1 (2022)

Excoriation damage is among the major causes of postharvest potato losses. Curing is known to increase the resistance of tubers to excoriation injury, with the temperature influencing the traumatic phellogen and periderm regeneration, as well as tube

Externí odkaz: https://doaj.org/article/e334068b0e0a4703a9fdd52e9e0b2abf

Quality of potato CV. innovator submitted refrigeration and recondition

Autor: Fernanda Cristina Silva Ribeiro, Fernando Luiz Finger, Ariana Mota Pereira, Renata Ranielly Pedroza Cruz, Kharen Priscilla de Oliveira Salomão Petrucci, Mateus de Paula Gomes, Dreice Nascimento Gonçalves

Publikováno v: Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 1, Pp 34-38 (2020)

The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90, 120 and 150 days and reconditioned at 15 °C for 15 days.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b0ddd8117224706dee65568096fa6fa
https://doi.org/10.1590/fst.26619

SUSCEPTIBILITY OF Duponchelia fovealis Zeller (Lepidoptera: Crambidae) TO Bacillus thuringiensis BERLINER (BACILLACEAE)

Autor: Kharen Priscilla de Oliveira Salomão PETRUCCI, Dirceu PRATISSOLI, Alixelhe Pacheco DAMASCENA, Luis Moreira de ARAUJO JUNIOR, José Romário de CARVALHO, Higor de Souza RODRIGUES, Regiane Cristina Oliveira de Freitas BUENO

Publikováno v: Nucleus. 17:293-304

The use of biological control agents come in response to the need for a more developed and sustainable agriculture. Duponchelia fovealis Zeller (Lepidoptera: Crambidae) was reported causing serious problems for strawberry culture in the State of Espi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::22406c3ec726ce07fe3ac43605c00108
https://doi.org/10.3738/1982.2278.3698

Crescimento e qualidade de pimentas ornamentais em vaso tratadas com paclobutrazol

Autor: Kharen Priscilla de Oliveira Salomão Petrucci, Wellington Souto Ribeiro, Mirelle Nayana de Sousa Santos, Elizanilda Ramalho do Rêgo, Christiane de Fátima Martins França, Fernando Luiz Finger

Publikováno v: Pesquisa Agropecuária Brasileira, Vol 53, Iss 3, Pp 316-322 (2018)
Pesquisa Agropecuária Brasileira, Volume: 53, Issue: 3, Pages: 316-322, Published: MAR 2018
Pesquisa Agropecuária Brasileira v.53 n.3 2018
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

The objective of this work was to evaluate the action of paclobutrazol (PBZ) on the growth and ornamental value of two pepper accessions and two commercial cultivars of ornamental pepper - Biquinho Vermelha and Bode Amarela. A PBZ aqueous solution (2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47a2bba8dbe3b86f9a41a465106b8c34
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000300316&tlng=en