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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
Fecha : |
21/02/2014 |
Actualizado : |
22/02/2014 |
Autor : |
Día de Campo: arroz - Deambrosi, E.; Blanco, P.; Pérez de Vida, F; Zorrilla de San Martín, G.; Acevedo, A.; Avila, S.; Méndez, R.; Blanco, F.; Saravia, H. |
Título : |
Trabajos presentados |
Fecha de publicación : |
1995 |
Fuente / Imprenta : |
Treinta y Tres (Uruguay): INIA, 1995. |
Páginas : |
33 p. |
Idioma : |
Español |
Notas : |
INIA Treinta y Tres.Estación Experimental del Este |
Thesagro : |
APLICACION DE ABONOS; ARROZ; CLIMATOLOGIA; ENFERMEDADES DE LAS PLANTAS; ENSAYOS DE VARIEDADES; ESCARDA; FITOMEJORAMIENTO; FITOPATOLOGIA; MALEZAS; MANEJO DEL CULTIVO; RIEGO. |
Asunto categoría : |
-- |
Marc : |
LEADER 00816nam a2200253 a 4500 001 1023762 005 2014-02-22 008 1995 bl uuuu u01u1 u #d 100 1 $aDÍA DE CAMPO: ARROZ - DEAMBROSI, E.; BLANCO, P.; PÉREZ DE VIDA, F; ZORRILLA DE SAN MARTÍN, G.; ACEVEDO, A.; AVILA, S.; MÉNDEZ, R.; BLANCO, F.; SARAVIA, H. 245 $aTrabajos presentados 260 $aTreinta y Tres (Uruguay): INIA$c1995 300 $a33 p. 500 $aINIA Treinta y Tres.Estación Experimental del Este 650 $aAPLICACION DE ABONOS 650 $aARROZ 650 $aCLIMATOLOGIA 650 $aENFERMEDADES DE LAS PLANTAS 650 $aENSAYOS DE VARIEDADES 650 $aESCARDA 650 $aFITOMEJORAMIENTO 650 $aFITOPATOLOGIA 650 $aMALEZAS 650 $aMANEJO DEL CULTIVO 650 $aRIEGO
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INIA Tacuarembó (TBO) |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha actual : |
15/10/2014 |
Actualizado : |
18/03/2022 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
B - 2 |
Autor : |
FEIPPE, A.; IBÁÑEZ, F.; PERALTA, G. |
Afiliación : |
MARIA ALICIA FEIPPE FERNANDEZ, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; FACUNDO IBÁÑEZ SILVA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GABRIELA PERALTA ALTIER, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
Título : |
Fruit ripening stage effect on the fatty acid profile of 'Arbequina' and 'Picual' olives in Uruguay. (Conference Paper). |
Fecha de publicación : |
2010 |
Fuente / Imprenta : |
Acta Horticulturae, 2010, no.877, p.1495-1500. |
Serie : |
(Acta Horticulturae; 877). |
ISBN : |
978-906605613-8 |
ISSN : |
0567-7572 |
DOI : |
10.17660/ActaHortic.2010.877.204 |
Idioma : |
Inglés |
Notas : |
ISHS Acta Horticulturae 877: VI International Postharvest Symposium. Publication date: 11 November 2010. Editors: M. Erkan, U. Aksoy. |
Contenido : |
ABSTRACT.
Uruguay is one of the countries with favorable conditions for the development of olive tree culture. Olive oil is mainly composed by triglycerides, formed by different fatty acids which confer a main portion of its properties. Its acidic composition varies mainly with variety, local climatic conditions and fruit maturity degree. The objective of this work is to know the influence of fruit maturity stages on the fatty acid profile in the ?Arbequina? and ?Picual? varieties cultivated in Uruguay. According to skin and flesh color, fruits at six stages of maturity were used for extraction of lipids and percent fatty acid composition was determined through gas chromatography on methylated byproducts, palmitic, palmitoleic, estearic, oleic, linoleic and linolenic. Across different maturity stages and on ?Arbequina? and ?Picual? the C16:0 was constant and showed a value of 20 and 19.5% respectively, showing no significant changes. The C16:1 and C18:2 significantly increased from the M1 to the M6 stage in ?Arbequina? and ?Picual? (C16:1 increased from 1.9 to 3.3 and 1.5 to 2.2 respectively; C18:2 from 8.0 to 13.3 and 1.6 to 6.5% respectively). C18:1 and of C18:3 levels significantly decreased in oils originated from fruits with more advanced maturity (C18:1 varied from 67 to 60 and 74 to 70 respectively; C18:3 varied from 0.6 to 0.4 and 0.7 to 0.5%, respectively). With advancing maturity, C18:0 level decreased in ?Arbequina? (1.7 to 1.4%) and increased in ?Picual? (1.8 to 2.5%), both showing significant variations. With advancing maturity and on both varieties, ratios between monounsaturated and polyunsaturated fatty acids decreased, and the decrease was greater in ?Picual?. Focusing on the potential oil quality, preliminary data emphasize the importance of understanding the effect of maturity stages as related to the development of olive harvest indexes. MenosABSTRACT.
Uruguay is one of the countries with favorable conditions for the development of olive tree culture. Olive oil is mainly composed by triglycerides, formed by different fatty acids which confer a main portion of its properties. Its acidic composition varies mainly with variety, local climatic conditions and fruit maturity degree. The objective of this work is to know the influence of fruit maturity stages on the fatty acid profile in the ?Arbequina? and ?Picual? varieties cultivated in Uruguay. According to skin and flesh color, fruits at six stages of maturity were used for extraction of lipids and percent fatty acid composition was determined through gas chromatography on methylated byproducts, palmitic, palmitoleic, estearic, oleic, linoleic and linolenic. Across different maturity stages and on ?Arbequina? and ?Picual? the C16:0 was constant and showed a value of 20 and 19.5% respectively, showing no significant changes. The C16:1 and C18:2 significantly increased from the M1 to the M6 stage in ?Arbequina? and ?Picual? (C16:1 increased from 1.9 to 3.3 and 1.5 to 2.2 respectively; C18:2 from 8.0 to 13.3 and 1.6 to 6.5% respectively). C18:1 and of C18:3 levels significantly decreased in oils originated from fruits with more advanced maturity (C18:1 varied from 67 to 60 and 74 to 70 respectively; C18:3 varied from 0.6 to 0.4 and 0.7 to 0.5%, respectively). With advancing maturity, C18:0 level decreased in ?Arbequina? (1.7 to 1.4%) and increased in ?Picual? (1.8 to... Presentar Todo |
Palabras claves : |
ARBEQUINA; FATTY ACID PROFILE; FRUIT RIPENING; OLIVE; PICUAL. |
Thesagro : |
MADURACION; OLIVOS; PERFIL DE ÁCIDOS GRASOS; VARIEDADES. |
Asunto categoría : |
F01 Cultivo |
Marc : |
LEADER 02917naa a2200313 a 4500 001 1051118 005 2022-03-18 008 2010 bl uuuu u00u1 u #d 020 $a978-906605613-8 022 $a0567-7572 024 7 $a10.17660/ActaHortic.2010.877.204$2DOI 100 1 $aFEIPPE, A. 245 $aFruit ripening stage effect on the fatty acid profile of 'Arbequina' and 'Picual' olives in Uruguay. (Conference Paper).$h[electronic resource] 260 $c2010 490 $a(Acta Horticulturae; 877). 500 $aISHS Acta Horticulturae 877: VI International Postharvest Symposium. Publication date: 11 November 2010. Editors: M. Erkan, U. Aksoy. 520 $aABSTRACT. Uruguay is one of the countries with favorable conditions for the development of olive tree culture. Olive oil is mainly composed by triglycerides, formed by different fatty acids which confer a main portion of its properties. Its acidic composition varies mainly with variety, local climatic conditions and fruit maturity degree. The objective of this work is to know the influence of fruit maturity stages on the fatty acid profile in the ?Arbequina? and ?Picual? varieties cultivated in Uruguay. According to skin and flesh color, fruits at six stages of maturity were used for extraction of lipids and percent fatty acid composition was determined through gas chromatography on methylated byproducts, palmitic, palmitoleic, estearic, oleic, linoleic and linolenic. Across different maturity stages and on ?Arbequina? and ?Picual? the C16:0 was constant and showed a value of 20 and 19.5% respectively, showing no significant changes. The C16:1 and C18:2 significantly increased from the M1 to the M6 stage in ?Arbequina? and ?Picual? (C16:1 increased from 1.9 to 3.3 and 1.5 to 2.2 respectively; C18:2 from 8.0 to 13.3 and 1.6 to 6.5% respectively). C18:1 and of C18:3 levels significantly decreased in oils originated from fruits with more advanced maturity (C18:1 varied from 67 to 60 and 74 to 70 respectively; C18:3 varied from 0.6 to 0.4 and 0.7 to 0.5%, respectively). With advancing maturity, C18:0 level decreased in ?Arbequina? (1.7 to 1.4%) and increased in ?Picual? (1.8 to 2.5%), both showing significant variations. With advancing maturity and on both varieties, ratios between monounsaturated and polyunsaturated fatty acids decreased, and the decrease was greater in ?Picual?. Focusing on the potential oil quality, preliminary data emphasize the importance of understanding the effect of maturity stages as related to the development of olive harvest indexes. 650 $aMADURACION 650 $aOLIVOS 650 $aPERFIL DE ÁCIDOS GRASOS 650 $aVARIEDADES 653 $aARBEQUINA 653 $aFATTY ACID PROFILE 653 $aFRUIT RIPENING 653 $aOLIVE 653 $aPICUAL 700 1 $aIBÁÑEZ, F. 700 1 $aPERALTA, G. 773 $tActa Horticulturae, 2010, no.877, p.1495-1500.
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