Detalhes bibliográficos
| Ano de defesa: |
2015 |
| Autor(a) principal: |
Munaretto, Luana Marcele
 |
| Orientador(a): |
Botelho, Renato Vasconcelos
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| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
UNICENTRO - Universidade Estadual do Centro Oeste
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Agronomia (Mestrado)
|
| Departamento: |
Unicentro::Departamento de Agronomia
|
| País: |
BR
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
http://localhost:8080/tede/handle/tede/180
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Resumo: |
The mineral elements have important functions in the plants metabolism, the Silicon (Si) has been used in agriculture as a way to promote growth and productivity of plants and to induce resistance to the attack by weed and diseases. Thus, this study was carried out Guarapuava-PR during the years 2012- 2014, with the purpose to evaluate the productivity and postharvest quality of blackberry cv. Xavante and Strawberries cvs. Albion flavorings, which were subjected to foliar applications of pre-harvest Si four doses (0.0; 5; 10; 15gL?¹) and refrigerated storage (8 days and 1 day under refrigeration at room temperature). The following characteristics were evaluated: weight loss, fruit weight, yield, firmness, soluble solids, titratable acidity, total phenolics, total anthocyanins, ascorbic acid and the ratio. The Aromas cultivar showed higher productivity per hectare and a higher number of fruit. However, the larger fruits were found in the Albion cultivar, and they were more presentable for market fresh fruit. The use of foliar Si showed highest levels of anthocyanins in both strawberry cultivars, and highest soluble solids to the blackberry cv. Xavante. The cooling was effective to maintain the post-harvest fruit quality because contributed to the preservation preventing significant changes in the levels of phenolics and anthocyanins in strawberries and significant changes in total soluble solids, phenolic compounds, anthocyanins and ascorbic acid in fruit of blackberry. |
