Métodos de amostragem e tamanho de amostra para avaliar o estado de maturação da uva Niágara Rosada

Araújo, Elton Gean

doi:10.11606/d.11.2008.tde-19032008-144154

Cited by 3 publications

(3 citation statements)

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“…Os elevados valores de R² obtidos pelo ajuste do modelo CP assinalam a qualidade da sua adequação aos dados (Tabela 1), fato igualmente observado por ARAÚJO et al (2009) (2011), para quem o método da MCM I subestimaria os valores de abscissa dos pontos de máxima curvatura, representando muito mais um tamanho mínimo da amostra do que o ideal. Portanto, apesar do método da MCM I ter apresentado resultados satisfatórios para ARAÚJO et al (2009), considerando-se que, nos experimentos em FE, apenas clones de ótima performance (clones elites) são postos em competição, havendo, no geral, sutis diferenças a serem detectadas entre eles, seria prudente não se basear somente neste método para a determinação do tamanho ideal de amostra para a avaliação da variável MC. Nesse sentido, para o dimensionamento da amostra a ser utilizada na seleção de famílias da fase T1 do melhoramento da cultura da cana-de-açúcar, o MCM I foi criticado por LEITE (2007).…”

Section: Resultsunclassified

Suficiência amostral para a estimação da produção de cana-de-açúcar

et al. 2014

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Section: Resultsunclassified

Suficiência amostral para a estimação da produção de cana-de-açúcar

et al. 2014

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“…We proceeded with the random removal of six berries per bunch from a total of 28 bunches by treatment, after which the berries were separated in three repetitions. Remotion of berries was considered in the methodology proposed by Araújo et al (2009), in which the selected berries must have their representative location for the regions of the base, middle and apex of the bunch. Then, the selected samples are macerated for must preparation followed by the respective analyses.…”

Section: Physical-chemical Analysesmentioning

confidence: 99%

Postharvest dehydration of Syrah grapes (Vitis vinifera L.) under controlled temperature conditions with real-time monitoring of mass loss

Santiago¹,

Teruel²,

Tinini³

et al. 2015

Afr. J. Agric. Res.

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The partial dehydration of grapes after harvest aimed at winemaking has been shown to be a process that brings increased concentration of sugar and phenolic compounds in the must, which affects the quality of the wines produced. However, the works developed so far have studied the process for temperatures up to a maximum of 25°C and air velocity lower than 1 m.s-1. This study aimed to analyze the physical-chemical changes concentration of total soluble solids (TSS) and phenolic compounds (PC) after partial dehydration of 'Syrah' grapes subjected to two treatments combining two temperatures and one air velocity (T 1 = 22.9°C/1.79 m.s-1 and T 2 = 37.1°C/1.79 m.s-1) and relative humidity of 40%. The water loss of the grapes was approximately 14% and the drying process lasted between 34 and 68 h for treatments T 2 and T 1 , respectively. We experimentally and statistically verified that the treatments promoted significant increase in TSS and PC; however, for PC at the temperature of 37.1°C, the increase accounted for approximately 27%, whereas, for the temperature of 22.9°C, it was only 12%. For TSS, the increase was on average 12.47±0.9% between both treatments. The results demonstrate that it is possible to moderately dry grapes, which consequently results in improvements in their chemical composition and can improve the quality of wine.

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“…To perform the physical-chemical analysis, we randomly took six grapes from each cluster, comprising the area of the base, middle and apex of the cluster, according to the procedure proposed by Araújo et al (2009). Then, the selected grapes were macerated for the preparation of the must for the analysis.…”

Section: Physical-chemical Analyzesmentioning

confidence: 99%

Partial dehydration of Niagara Rosada GRAPES (Vitis labrusca L.) targeting increased concentration of phenolic compounds and soluble solids

Santiago

Tinini²,

Oliveira³

et al. 2013

Afr. J. Biotechnol.

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The partial dehydration of grapes after harvest and aimed wine-making, has been shown to be a process that brings increased concentration of sugar and phenolic compounds in the must, which results in the quality of the wines produced. However, the works developed so far studied the process for temperatures up to a maximum of 25°C and air velocity less than 1 m.s-1. This study aimed to analyze the physical and chemical changes (concentration of total soluble solids (TSS) and phenolic compounds (CPC)) after partial dehydration of 'Niagara Rosada' grapes at the temperature subjected to two treatments combining two temperatures and one air velocity (T 1 = 22.9°C/1.79 m.s-1 and T 2 = 37.1°C/1.79 m.s-1), and relative humidity of approximately 40%. The loss of water in the grapes was approximately 14% and the drying process lasted between 20 to 50 h for the treatments T 1 and T 2 , respectively. We experimentally and statistically verified that the treatments promoted significant increase in TSS and CPC; however, for CPC at the temperature of 37.1°C, the increase accounted for approximately 29%, whereas, for the temperature of 22.9°C, it was only 5%. For TSS, the increase was on average 14.4 ± 3.9% between both treatments.

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Métodos de amostragem e tamanho de amostra para avaliar o estado de maturação da uva Niágara Rosada

Cited by 3 publications

References 10 publications

Suficiência amostral para a estimação da produção de cana-de-açúcar

Suficiência amostral para a estimação da produção de cana-de-açúcar

Postharvest dehydration of Syrah grapes (Vitis vinifera L.) under controlled temperature conditions with real-time monitoring of mass loss

Partial dehydration of Niagara Rosada GRAPES (Vitis labrusca L.) targeting increased concentration of phenolic compounds and soluble solids

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