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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha : |
23/09/2019 |
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Actualizado : |
05/09/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
BRANCHICCELA, B.; CASTELLI, L.; CORONA , M.; DIAZ-CETTI, S.; INVERNIZZI, C.; MARTÍNEZ DE LA ESCALERA, G; MENDOZA, Y.; SANTOS, E.; SILVA, C.; ZUNINO, P.; ANTÚNEZ, K. |
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Afiliación : |
MARIA BELEN BRANCHICCELA CORREA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay./ Departamento de Microbiología, Instituto de Investigaciones Biológicas Clemente Estable, Av. Italia 3318, CP 11,600, Montevideo, Uruguay/; LORELEY CASTELLI, Clemente Estable Biological Research Institute, Montevideo, Uruguay.; MIGUEL CORONA, Bee Research Laboratory United Stated Department of Agriculture, United States of America, Center Road 306, CP 20,705, Beltsville, Maryland, United States of America; SEBASTIAN CARLO DIAZ CETTI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CIRO INVERNIZZI, Sección Etología, Instituto de Biología, Facultad de Ciencias, Iguá 4225, CP 11400, Montevideo, Uruguay.; GABRIELA MARTÍNEZ DE LA ESCALERA, Departamento de Microbiología, Instituto de Investigaciones Biológicas Clemente Estable, Av. Italia 3318, CP 11,600, Montevideo, Uruguay.; YAMANDU MENDOZA SPINA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ESTELA SANTOS, Sección Etología, Instituto de Biología, Facultad de Ciencias, Iguá 4225, CP 11400, Montevideo, Uruguay; CARLOS JAVIER SILVA VILA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; PABLO ZUNINO, Departamento de Microbiología, Instituto de Investigaciones Biológicas Clemente Estable, Av. Italia 3318, CP 11,600, Montevideo, Uruguay; KARINA ANTÚNEZ, Departamento de Microbiología, Instituto de Investigaciones Biológicas Clemente Estable, Av. Italia 3318, CP 11,600, Montevideo, Uruguay. |
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Título : |
Impact of nutritional stress on the honeybee colony health. |
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Fecha de publicación : |
2019 |
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Fuente / Imprenta : |
Scientific Reports, November 2019, volume 9, issue 1. OPEN ACCESS |
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ISSN : |
2045-2322 (online) |
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DOI : |
10.1038/s41598-019-46453-9 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 28 January 2019/Accepted 20 June 2019/Published 12 July 2019. |
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Contenido : |
Abstract: Honeybees Apis mellifera are important pollinators of wild plants and commercial crops. For more than a decade, high percentages of honeybee colony losses have been reported worldwide. Nutritional stress due to habitat depletion, infection by diferent pests and pathogens and pesticide exposure has been
proposed as the major causes. In this study we analyzed how nutritional stress afects colony strength and health. Two groups of colonies were set in a Eucalyptus grandis plantation at the beginning of the fowering period (autumn), replicating a natural scenario with a nutritionally poor food source. While both groups of colonies had access to the pollen available in this plantation, one was supplemented with a polyforal pollen patty during the entire fowering period. In the short-term, colonies under
nutritional stress (which consumed mainly E. grandis pollen) showed higher infection level with Nosema spp. and lower brood and adult bee population, compared to supplemented colonies. On the other hand, these supplemented colonies showed higher infection level with RNA viruses although infection levels were low compared to countries were viral infections have negative impacts. Nutritional stress also had long-term colony efects, because bee population did not recover in spring, as in supplemented colonies did. In conclusion, nutritional stress and Nosema spp. infection had a severe impact on colony strength with consequences in both short and long-term. |
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Palabras claves : |
MICROBIAL ECOLOGY; PATHOGENS. |
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Thesagro : |
ABEJAS; APICULTURA. |
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Asunto categoría : |
-- |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/16708/1/s41598-019-46453-9.pdf
https://www.nature.com/articles/s41598-019-46453-9.pdf
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Marc : |
LEADER 02453naa a2200325 a 4500
001 1060206
005 2022-09-05
008 2019 bl uuuu u00u1 u #d
022 $a2045-2322 (online)
024 7 $a10.1038/s41598-019-46453-9$2DOI
100 1 $aBRANCHICCELA, B.
245 $aImpact of nutritional stress on the honeybee colony health.$h[electronic resource]
260 $c2019
500 $aArticle history: Received 28 January 2019/Accepted 20 June 2019/Published 12 July 2019.
520 $aAbstract: Honeybees Apis mellifera are important pollinators of wild plants and commercial crops. For more than a decade, high percentages of honeybee colony losses have been reported worldwide. Nutritional stress due to habitat depletion, infection by diferent pests and pathogens and pesticide exposure has been proposed as the major causes. In this study we analyzed how nutritional stress afects colony strength and health. Two groups of colonies were set in a Eucalyptus grandis plantation at the beginning of the fowering period (autumn), replicating a natural scenario with a nutritionally poor food source. While both groups of colonies had access to the pollen available in this plantation, one was supplemented with a polyforal pollen patty during the entire fowering period. In the short-term, colonies under nutritional stress (which consumed mainly E. grandis pollen) showed higher infection level with Nosema spp. and lower brood and adult bee population, compared to supplemented colonies. On the other hand, these supplemented colonies showed higher infection level with RNA viruses although infection levels were low compared to countries were viral infections have negative impacts. Nutritional stress also had long-term colony efects, because bee population did not recover in spring, as in supplemented colonies did. In conclusion, nutritional stress and Nosema spp. infection had a severe impact on colony strength with consequences in both short and long-term.
650 $aABEJAS
650 $aAPICULTURA
653 $aMICROBIAL ECOLOGY
653 $aPATHOGENS
700 1 $aCASTELLI, L.
700 1 $aCORONA , M.
700 1 $aDIAZ-CETTI, S.
700 1 $aINVERNIZZI, C.
700 1 $aMARTÍNEZ DE LA ESCALERA, G
700 1 $aMENDOZA, Y.
700 1 $aSANTOS, E.
700 1 $aSILVA, C.
700 1 $aZUNINO, P.
700 1 $aANTÚNEZ, K.
773 $tScientific Reports, November 2019, volume 9, issue 1. OPEN ACCESS
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INIA La Estanzuela (LE) |
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
23/05/2022 |
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Actualizado : |
06/09/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Nacionales |
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Circulación / Nivel : |
Nacional - -- |
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Autor : |
LADO, J.; VICENTE, E.; RODRÍGUEZ, G.; ARES, G. |
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Afiliación : |
JOANNA LADO LINDNER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CARLOS ESTEBAN VICENTE CASTRO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GUSTAVO ROBERTO RODRÍGUEZ LAGOUTTE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GASTÓN ARES, Universidad de la República, Facultad de Química, Sensometría y Ciencia del Consumidor, Canelones, Uruguay. |
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Título : |
Consumer perception of purple-fleshed sweet potatoes: hedonic, sensory, and emotional expectations. [Percepción de los boniatos de pulpa violeta: expectativas hedónicas, sensoriales y emocionales de los consumidores]. [Percepção da batata-doce de polpa roxa: expectativas hedonicas, sensoriais e emocionais dos consumidores]. |
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Complemento del título : |
Section: Food Technology. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
Agrociencia Uruguay, 2022, vol. 26, n.1, article e990. doi: https://doi.org/10.31285/AGRO.26.990 |
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ISSN : |
2730-5066 |
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DOI : |
10.31285/AGRO.26.990 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 21 December 2021; Accepted 07 May 2022; Published 13 May 2022.
Editor: Gustavo González-Neves. Universidad de la República, Facultad de Agronomía, Montevideo, Uruguay.
Correspondence: Joanna Lado, jlado@inia.org.uy -- License: This work is licensed under a Creative Commons Attribution 4.0 International License. (CC BY 4.0). |
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Contenido : |
ABSTRACT.- Purple-fleshed sweet potatoes (PFSP) are a new product for Uruguayan consumers. It shows differentiable sensory char-acteristics and added nutritional benefits, but sensory and hedonic expectations raised by PFSP have not been explored yet in Uruguay. The aim of this work was to explore Uruguayan consumers' perception of PFSP with a special focus on the hedonic, sensory and emotional expectations raised by them in comparison to traditional yellow and orange-flesh genotypes available in the market. A series of pictures of three types of SP were used in a social-network-driven study completed by 179 SPconsumers. A word-association task and rating of expected liking together with exploring how they would feel after consumption using a check-all-that-apply (CATA) question composed of 21 emoji were carried out. Par-ticipants were also asked to describe the expected sensory characteristics using a CATA questions composed of 17 terms, selected based on results from previous sensory studies. Results revealed a lack of consumer familiarity with purple flesh coloration and lower expected liking scores compared to traditional orange and yellow flesh genotypes. It was also asso-ciated with scarce positive hedonic and emotional associations related to the emojisflushed face, face screaming in fear, grimacing face and weary face. Moreover, they were expected to have similar characteristics to yellow-fleshed sweet potatoes (YFSP) in terms of texture and flavor, being also associated with off-flavors presence. This highlights the need to develop diverse marketing strategies to increase familiarity before the commercial release of PFSP.
.-.-.-.-.-.-..-.-.-.-.--.
RESUMEN.- Los boniatos de pulpa violeta (BPV) constituyen un producto novedoso para los consumidores uruguayos. Presentan características fácilmente diferenciables, así como un valor nutricional añadido, pero aún se desconocen las expectativas sensoriales y hedónicas que generan en Uruguay. El objetivo de este trabajo fue explorar la percepción de los BPV con un foco especial en las expectativas hedónicas, sensoriales y emocionales en comparación con los tipos tradicionales presentes en el mercado. El estudio fue realizado con179 consumidores que respondieron preguntas online, presentándoles una serie de fotografías. Se realizó una asociación libre y la evaluación de aceptabilidad esperada, y se exploró cómo se sentirían luego de probarlos, utilizando un ?marque todo lo que corresponda? (CATA) compuesto de 21 emojis. También se solicitó a los participantes que describieran sus expectativas sensoriales aplicando un CATA compuesto por 17 términos validados en ensayos previos. Los resultados muestran una falta de familiaridad con la coloración violeta en la pulpa, lo que se refleja en menores valores de aceptabilidad esperada en comparación con los genotipos tradicionales de pulpa crema y naranja. Se asoció también con escasas asociaciones hedónicas positivas y emojis como cara de asombro o miedo, muecas o fatiga. Generaron expectativas sensoriales similares a los boniatos de pulpa crema en términos de textura y sabor, asociándose, además, con sabores no deseados. Esto resalta la necesidad de desarrollar estrategias de marketing para favorecer la familiaridad previo a la liberación comercial de los BPV.
.-.-.-.-.-.-..-.-.-.-.--.
RESUMO.- A batata-doce com polpa violeta (BPV) é uma novidade para o consumidor uruguaio. Apresentam características facilmente diferenciáveis e valor nutricional agregado, mas as expectativas sensoriais e hedônicas que geram no Uruguai ainda são desconhecidas. O objetivo deste trabalho foi explorar a percepção do BPV com foco especial nas expectativas hedônicas, sensoriais e emocionais em comparação com os tipos tradicionais presentes no mercado. O estudo foi conduzido por 179 consumidores que responderam a perguntas online, apresentando-lhes uma série de fotos. Foi realizada uma avaliação de associação livre e aceitabilidade esperada e explorado como eles se sentiriam depois de experimentá-los, usando uma marca de seleção todos que se aplicam (CATA) composta por 21 emojis. Os participantes também foram solicitados a descrever suas expectativas sensoriais, aplicando um CATA composto por 17 termos validados em ensaios anteriores. Os resultados mostram um desconhecimento da coloração violeta da polpa, o que sereflete em menores valores de aceitabilidade esperada em relação aos genótipos tradicionais de polpa creme e laranja. Também foi associado a poucas associações hedônicas positivas e emojis, como rosto surpreso () ou medo (), caretas ()o fadiga ().Eles geraram expectativas sensoriais semelhantes à polpa cremosa de batata-doce em termos de textura e sabor, e também foram associados a sabores indesejados. Isso destaca a necessidade de desenvolver estratégias de marketing para promover a familiaridade antes do lançamento comercial da batata-doce de polpa roxa. MenosABSTRACT.- Purple-fleshed sweet potatoes (PFSP) are a new product for Uruguayan consumers. It shows differentiable sensory char-acteristics and added nutritional benefits, but sensory and hedonic expectations raised by PFSP have not been explored yet in Uruguay. The aim of this work was to explore Uruguayan consumers' perception of PFSP with a special focus on the hedonic, sensory and emotional expectations raised by them in comparison to traditional yellow and orange-flesh genotypes available in the market. A series of pictures of three types of SP were used in a social-network-driven study completed by 179 SPconsumers. A word-association task and rating of expected liking together with exploring how they would feel after consumption using a check-all-that-apply (CATA) question composed of 21 emoji were carried out. Par-ticipants were also asked to describe the expected sensory characteristics using a CATA questions composed of 17 terms, selected based on results from previous sensory studies. Results revealed a lack of consumer familiarity with purple flesh coloration and lower expected liking scores compared to traditional orange and yellow flesh genotypes. It was also asso-ciated with scarce positive hedonic and emotional associations related to the emojisflushed face, face screaming in fear, grimacing face and weary face. Moreover, they were expected to have similar characteristics to yellow-fleshed sweet potatoes (YFSP) in terms of texture and flavor, b... Presentar Todo |
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Palabras claves : |
Batata doce; Breeding; Consumers; Flavor; Melhoramento genético; PLATAFORMA AGROALIMENTOS; Sweet potato; Texture. |
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Thesagro : |
BONIATO; CONSUMIDORES; FITOMEJORAMIENTO; MEJORAMIENTO GENETICO; SABOR; TEXTURA. |
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Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/16725/1/Agrociencia-UY-2022-26-N1-990.pdf
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Marc : |
LEADER 06727naa a2200361 a 4500
001 1063161
005 2022-09-06
008 2022 bl uuuu u00u1 u #d
022 $a2730-5066
024 7 $a10.31285/AGRO.26.990$2DOI
100 1 $aLADO, J.
245 $aConsumer perception of purple-fleshed sweet potatoes$bhedonic, sensory, and emotional expectations. [Percepción de los boniatos de pulpa violeta: expectativas hedónicas, sensoriales y emocionales de los consumidores]. [Percepção da batata-doce de polpa roxa: expectativas hedonicas, sensoriais e emocionais dos consumidores].$h[electronic resource]
260 $c2022
500 $aArticle history: Received 21 December 2021; Accepted 07 May 2022; Published 13 May 2022. Editor: Gustavo González-Neves. Universidad de la República, Facultad de Agronomía, Montevideo, Uruguay. Correspondence: Joanna Lado, jlado@inia.org.uy -- License: This work is licensed under a Creative Commons Attribution 4.0 International License. (CC BY 4.0).
520 $aABSTRACT.- Purple-fleshed sweet potatoes (PFSP) are a new product for Uruguayan consumers. It shows differentiable sensory char-acteristics and added nutritional benefits, but sensory and hedonic expectations raised by PFSP have not been explored yet in Uruguay. The aim of this work was to explore Uruguayan consumers' perception of PFSP with a special focus on the hedonic, sensory and emotional expectations raised by them in comparison to traditional yellow and orange-flesh genotypes available in the market. A series of pictures of three types of SP were used in a social-network-driven study completed by 179 SPconsumers. A word-association task and rating of expected liking together with exploring how they would feel after consumption using a check-all-that-apply (CATA) question composed of 21 emoji were carried out. Par-ticipants were also asked to describe the expected sensory characteristics using a CATA questions composed of 17 terms, selected based on results from previous sensory studies. Results revealed a lack of consumer familiarity with purple flesh coloration and lower expected liking scores compared to traditional orange and yellow flesh genotypes. It was also asso-ciated with scarce positive hedonic and emotional associations related to the emojisflushed face, face screaming in fear, grimacing face and weary face. Moreover, they were expected to have similar characteristics to yellow-fleshed sweet potatoes (YFSP) in terms of texture and flavor, being also associated with off-flavors presence. This highlights the need to develop diverse marketing strategies to increase familiarity before the commercial release of PFSP. .-.-.-.-.-.-..-.-.-.-.--. RESUMEN.- Los boniatos de pulpa violeta (BPV) constituyen un producto novedoso para los consumidores uruguayos. Presentan características fácilmente diferenciables, así como un valor nutricional añadido, pero aún se desconocen las expectativas sensoriales y hedónicas que generan en Uruguay. El objetivo de este trabajo fue explorar la percepción de los BPV con un foco especial en las expectativas hedónicas, sensoriales y emocionales en comparación con los tipos tradicionales presentes en el mercado. El estudio fue realizado con179 consumidores que respondieron preguntas online, presentándoles una serie de fotografías. Se realizó una asociación libre y la evaluación de aceptabilidad esperada, y se exploró cómo se sentirían luego de probarlos, utilizando un ?marque todo lo que corresponda? (CATA) compuesto de 21 emojis. También se solicitó a los participantes que describieran sus expectativas sensoriales aplicando un CATA compuesto por 17 términos validados en ensayos previos. Los resultados muestran una falta de familiaridad con la coloración violeta en la pulpa, lo que se refleja en menores valores de aceptabilidad esperada en comparación con los genotipos tradicionales de pulpa crema y naranja. Se asoció también con escasas asociaciones hedónicas positivas y emojis como cara de asombro o miedo, muecas o fatiga. Generaron expectativas sensoriales similares a los boniatos de pulpa crema en términos de textura y sabor, asociándose, además, con sabores no deseados. Esto resalta la necesidad de desarrollar estrategias de marketing para favorecer la familiaridad previo a la liberación comercial de los BPV. .-.-.-.-.-.-..-.-.-.-.--. RESUMO.- A batata-doce com polpa violeta (BPV) é uma novidade para o consumidor uruguaio. Apresentam características facilmente diferenciáveis e valor nutricional agregado, mas as expectativas sensoriais e hedônicas que geram no Uruguai ainda são desconhecidas. O objetivo deste trabalho foi explorar a percepção do BPV com foco especial nas expectativas hedônicas, sensoriais e emocionais em comparação com os tipos tradicionais presentes no mercado. O estudo foi conduzido por 179 consumidores que responderam a perguntas online, apresentando-lhes uma série de fotos. Foi realizada uma avaliação de associação livre e aceitabilidade esperada e explorado como eles se sentiriam depois de experimentá-los, usando uma marca de seleção todos que se aplicam (CATA) composta por 21 emojis. Os participantes também foram solicitados a descrever suas expectativas sensoriais, aplicando um CATA composto por 17 termos validados em ensaios anteriores. Os resultados mostram um desconhecimento da coloração violeta da polpa, o que sereflete em menores valores de aceitabilidade esperada em relação aos genótipos tradicionais de polpa creme e laranja. Também foi associado a poucas associações hedônicas positivas e emojis, como rosto surpreso () ou medo (), caretas ()o fadiga ().Eles geraram expectativas sensoriais semelhantes à polpa cremosa de batata-doce em termos de textura e sabor, e também foram associados a sabores indesejados. Isso destaca a necessidade de desenvolver estratégias de marketing para promover a familiaridade antes do lançamento comercial da batata-doce de polpa roxa.
650 $aBONIATO
650 $aCONSUMIDORES
650 $aFITOMEJORAMIENTO
650 $aMEJORAMIENTO GENETICO
650 $aSABOR
650 $aTEXTURA
653 $aBatata doce
653 $aBreeding
653 $aConsumers
653 $aFlavor
653 $aMelhoramento genético
653 $aPLATAFORMA AGROALIMENTOS
653 $aSweet potato
653 $aTexture
700 1 $aVICENTE, E.
700 1 $aRODRÍGUEZ, G.
700 1 $aARES, G.
773 $tAgrociencia Uruguay, 2022, vol. 26$gn.1, article e990. doi: https://doi.org/10.31285/AGRO.26.990
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