Estimated phyllochron in low tunnel cultivated strawberry cultivars

Cocco, Kassia Luiza Teixeira; Schmidt, Denise; Caron, Bráulio Otomar; Souza, Velci Queiróz de; Fontana, Daniele Cristina; Paula, Gizelli Moiano de

doi:10.1590/0103-8478cr20150708

Cited by 7 publications

(3 citation statements)

References 13 publications

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“…The cardinal temperature estimation (10.9, 17.3 and 51.2 ºC) allowed the vegetative development simulation of guava in the seedling phase and the choice of FIL as the best model, which should be used in the evaluation of guava response in scenarios of climatic changes (Cocco et al, 2016;Erpen et al, 2013). Although information on the three cardinal temperatures for fruit tree species are scarce, it is useful to know the needs of such species under different meteorological conditions and their adaptations to the climatic conditions of cultivation (Souza & Martins, 2014).…”

Section: Resultsmentioning

confidence: 99%

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Cardinal temperatures and modeling of vegetative development in guava

Ferreira

Martins

Florêncio

et al. 2019

Rev. bras. eng. agríc. ambient.

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The aim of this study was to estimate cardinal temperatures (base, optimum, and maximum), and simulate the vegetative development of guava crop through phyllochron (linear) and Wang and Engel (nonlinear) models at the seedling phase. The experiment was conducted in Itajubá, MG, Brazil (22° 24’ 46.43” S 45° 26’ 48.94” W), for two years in a completely randomized design with twelve sowing dates and five experimental units per treatment, totaling sixty experimental units. The cardinal temperatures were estimated using twelve methods described in the literature and the values were: base, 10.9 °C, optimum, 17.3 °C and maximum, 51.2 °C. The phyllochron model was superior to Wang and Engel’s model for simulation of vegetative growth of guava, with root mean square error of 1.5 leaves.

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Section: Resultsmentioning

confidence: 99%

“…Figure 1. Observed number of leaves versus simulated by FIL (A) and WE (B) models for guava, Itajubá (MG, Brazil, 2015/2016…”

Section: Resultsmentioning

confidence: 99%

Cardinal temperatures and modeling of vegetative development in guava

Ferreira

Martins

Florêncio

et al. 2019

Rev. bras. eng. agríc. ambient.

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“…is considered not only as one of the healthiest fruits but also as one of the most consumed fruits by the current generation, due to its benefits and functional properties. As it is a highly perishable fruit, consequently it is quite likely to undergo microbiological contaminations from external environment (Antunes et al, 2006;Cocco et al, 2016). On order to do the microbiological control of this fruit, it is often performed its initial contamination decrease by using substances with high sanitizing capacity such Effectiveness evaluation of alternative sanitizers in microbiological quality of strawberry (Fragaria ananassa Duch Var.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness evaluation of alternative sanitizers in microbiological quality of strawberry (Fragaria ananassa Duch Var. Oso Grande) after artificial contamination by Escherichia coli

et al. 2019

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Washing and sanitization are considered particularly critical steps for the microbiological quality of fruits. At this stage, it is important to select the sanitizer which must have microbiological effectiveness. On the literature, there is a great interest on alternative sanitizers for microbiological quality control of food. This study aimed at verifying the effectiveness of sodium hypochlorite, ozone, ultrasound and citric acid as well as associations of ultrasound to the other techniques mentioned above in the microbiological quality control of strawberries cv. Dso Grande. On these trials, the fruits were initially subjected to artificial contamination by a strain of Escherichia coli ATCC 25922 and thereafter part of them was reserved as control samples; the remainder was submitted to different kinds of sanitization treatment. Then, some microbiological analyses of coliforms counts at 45 °C were performed with those present in the control samples and in the post-sanitization samples, through the enzymatic technique of chromogenic substrate. The three most efficient treatments for maintaining the microbiological quality of the fruit were 2% citric acid, 2% citric acid associated with ultrasound and ozone.Practical Application: This work could provide subsidies for the use of alternative sanitizers, for example, in minimum fruit processing methodologies in micro and large industries.

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