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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha : |
31/08/2022 |
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Actualizado : |
30/11/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
VEROCAI, M.; CASTRO, M.; MANASLISKI, S.; MAZZILLI, S.R. |
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Afiliación : |
MAXIMILIANO VEROCAI, Facultad de Agronomía, Estación Experimental Mario Alberto Cassinoni, Univ. de la República, Ruta 3, km 363, Paysandú, 60000 Uruguay.; MARINA CASTRO DERENYI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SANTIAGO MANASLISKI, Manuel Stirling 3186, Young, Río Negro, CP 65100 Uruguay.; SEBASTIÁN R. MAZZILLI, Facultad de Agronomía, Estación Experimental Mario Alberto Cassinoni, Univ. de la República, Ruta 3, km 363, Paysandú, 60000 Uruguay. |
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Título : |
Frost risk in canola and carinata as a function of sowing date in the agricultural central region of South America. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
Agronomy Journal,2022, volume 114, issue 5, pages 2920-2935. doi: https://doi.org/10.1002/agj2.21154 |
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ISSN : |
0002-1962 |
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DOI : |
doi.org/10.1002/agj2.21154 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received: 23 August 2021/ Accepted: 10 June 2022. -- Corresponding author: Mazzilli, S.R.; Facultad de Agronomía, Estación Experimental Mario Alberto Cassinoni, Univ. de la República, Ruta 3, km 363, Paysandú, Uruguay; email:smazzilli@fagro.edu.uy -- |
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Contenido : |
Abstract: Crop cycles in spring canola (Brassica napus L.) and carinata (Brassica carinata A. Braun) are controlled by temperature and photoperiod. In the central region of South America, which accounts for 90% of South American rapeseed crop production, farmers seek to sow as early as possible to maximize yield even though early sowing dates expose crops to a higher probability of frost occurrence that had not been quantified before. Our objective was to model phenology for one spring cultivar of canola (?Rivette?) and one of carinata (?Avanza 641?) and assess the probability of frost occurrence during flowering and grain filling in the central region of South America. For the estimation of frost risk, we modeled phenology resulting from 15 April to 15 August sowing dates at 12 locations (from 31.16˚ to 34.20˚ S latitude). We assumed that the critical period spans from 100 to 500 growing degree days (GDD) after flowering. Under early sowing dates, carinata tends to have a longer cycle (200 GDD more than canola) although both crops had a similar cycle lengthunder a late sowing date. Predicted and observed flowering dates showed an average difference of 1.6 and 0.95 d for canola and carinata, respectively. Carinata has a lower probability of suffering frost events, and early sowing dates result in a greater exposure to frost damage. The results of this work will enable farmers and stakeholders to know the potential frost risk when defining a sowing date for canola and carinata. © 2022 The Authors. Agronomy Journal © 2022 American Society of Agronomy. MenosAbstract: Crop cycles in spring canola (Brassica napus L.) and carinata (Brassica carinata A. Braun) are controlled by temperature and photoperiod. In the central region of South America, which accounts for 90% of South American rapeseed crop production, farmers seek to sow as early as possible to maximize yield even though early sowing dates expose crops to a higher probability of frost occurrence that had not been quantified before. Our objective was to model phenology for one spring cultivar of canola (?Rivette?) and one of carinata (?Avanza 641?) and assess the probability of frost occurrence during flowering and grain filling in the central region of South America. For the estimation of frost risk, we modeled phenology resulting from 15 April to 15 August sowing dates at 12 locations (from 31.16˚ to 34.20˚ S latitude). We assumed that the critical period spans from 100 to 500 growing degree days (GDD) after flowering. Under early sowing dates, carinata tends to have a longer cycle (200 GDD more than canola) although both crops had a similar cycle lengthunder a late sowing date. Predicted and observed flowering dates showed an average difference of 1.6 and 0.95 d for canola and carinata, respectively. Carinata has a lower probability of suffering frost events, and early sowing dates result in a greater exposure to frost damage. The results of this work will enable farmers and stakeholders to know the potential frost risk when defining a sowing date for canola a... Presentar Todo |
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Palabras claves : |
BRASSICA CARINATA A.BRAUN; RAPESEED CROPS. |
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Thesagro : |
BRASSICA NAPUS; CANOLA; COLZA. |
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Asunto categoría : |
F01 Cultivo |
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Marc : |
LEADER 02647naa a2200253 a 4500
001 1063551
005 2022-11-30
008 2022 bl uuuu u00u1 u #d
022 $a0002-1962
024 7 $adoi.org/10.1002/agj2.21154$2DOI
100 1 $aVEROCAI, M.
245 $aFrost risk in canola and carinata as a function of sowing date in the agricultural central region of South America.$h[electronic resource]
260 $c2022
500 $aArticle history: Received: 23 August 2021/ Accepted: 10 June 2022. -- Corresponding author: Mazzilli, S.R.; Facultad de Agronomía, Estación Experimental Mario Alberto Cassinoni, Univ. de la República, Ruta 3, km 363, Paysandú, Uruguay; email:smazzilli@fagro.edu.uy --
520 $aAbstract: Crop cycles in spring canola (Brassica napus L.) and carinata (Brassica carinata A. Braun) are controlled by temperature and photoperiod. In the central region of South America, which accounts for 90% of South American rapeseed crop production, farmers seek to sow as early as possible to maximize yield even though early sowing dates expose crops to a higher probability of frost occurrence that had not been quantified before. Our objective was to model phenology for one spring cultivar of canola (?Rivette?) and one of carinata (?Avanza 641?) and assess the probability of frost occurrence during flowering and grain filling in the central region of South America. For the estimation of frost risk, we modeled phenology resulting from 15 April to 15 August sowing dates at 12 locations (from 31.16˚ to 34.20˚ S latitude). We assumed that the critical period spans from 100 to 500 growing degree days (GDD) after flowering. Under early sowing dates, carinata tends to have a longer cycle (200 GDD more than canola) although both crops had a similar cycle lengthunder a late sowing date. Predicted and observed flowering dates showed an average difference of 1.6 and 0.95 d for canola and carinata, respectively. Carinata has a lower probability of suffering frost events, and early sowing dates result in a greater exposure to frost damage. The results of this work will enable farmers and stakeholders to know the potential frost risk when defining a sowing date for canola and carinata. © 2022 The Authors. Agronomy Journal © 2022 American Society of Agronomy.
650 $aBRASSICA NAPUS
650 $aCANOLA
650 $aCOLZA
653 $aBRASSICA CARINATA A.BRAUN
653 $aRAPESEED CROPS
700 1 $aCASTRO, M.
700 1 $aMANASLISKI, S.
700 1 $aMAZZILLI, S.R.
773 $tAgronomy Journal,2022, volume 114, issue 5, pages 2920-2935. doi: https://doi.org/10.1002/agj2.21154
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Registro original : |
INIA La Estanzuela (LE) |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
12/04/2016 |
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Actualizado : |
06/06/2019 |
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Tipo de producción científica : |
Artículos Indexados |
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Autor : |
CROSA, M.J.; ELICHALT, M.; SKERL, V.; CADENAZZI, M.; OLAZÁBAL, L.; SILVA, R.; SURUBÚ, G.; TORRES, M.; VILARO, F.; ESTELLANO, G. |
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Afiliación : |
MARÍA JOSÉ CROSA, LATU (Laboratorio Tecnológico del Uruguay); MARÍA ELICHALT, Escuela de Nutrición. UdelaR; VERÓNICA SKERL, LATU (Laboratorio Tecnológico del Uruguay); MÓNICA CADENAZZI, Consultor Estadístico; LAURA OLAZÁBAL, LATU (Laboratorio Tecnológico del Uruguay); ROBERTO SILVA, LATU (Laboratorio Tecnológico del Uruguay); GABRIELA SURUBÚ, LATU (Laboratorio Tecnológico del Uruguay); MARINA TORRES, LATU (Laboratorio Tecnológico del Uruguay); FRANCISCO LUIS VILARO PAREJA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GABRIEL ESTELLANO, DETRICAR S.A. |
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Título : |
Chips de papa, la fritura en vacío y beneficios para la salud. |
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Fecha de publicación : |
2014 |
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Fuente / Imprenta : |
INNOTEC, Revista del Laboratorio Tecnológico del Uruguay. 2014, no.9, p.70-74. |
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Idioma : |
Español |
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Contenido : |
RESUMEN.
Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional.
El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo.
Los chips elaborados por fritura en vacío presentaron en promedio un 50% menos de materia grasa y un 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado.
ABSTRACT.
The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying that preserves the sensory properties of fried snacks and improves its nutritional quality.
The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan market.
The chips produced by vacuum frying showed an average of 50% less fat content and 90% less acrylamide than chips made by traditional frying. In sensory evaluation of chips, consumers gave both chips with good acceptance in all attributes but the perception of salt taste intensity MenosRESUMEN.
Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional.
El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo.
Los chips elaborados por fritura en vacío presentaron en promedio un 50% menos de materia grasa y un 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado.
ABSTRACT.
The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying that preserves the sensory properties of fried snacks and improves its nutritional quality.
The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan marke... Presentar Todo |
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Palabras claves : |
ACEPTABILIDAD SENSORIAL; ACRILAMIDA. |
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Thesagro : |
ALIMENTACIÓN; LIPIDOS; PAPAS. |
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Asunto categoría : |
S01 Nutrición humana - Aspectos generales |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/5657/1/30916.pdf
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/259
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Marc : |
LEADER 02575naa a2200289 a 4500
001 1054642
005 2019-06-06
008 2014 bl uuuu u00u1 u #d
100 1 $aCROSA, M.J.
245 $aChips de papa, la fritura en vacío y beneficios para la salud.$h[electronic resource]
260 $c2014
520 $aRESUMEN. Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional. El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo. Los chips elaborados por fritura en vacío presentaron en promedio un 50% menos de materia grasa y un 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado. ABSTRACT. The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying that preserves the sensory properties of fried snacks and improves its nutritional quality. The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan market. The chips produced by vacuum frying showed an average of 50% less fat content and 90% less acrylamide than chips made by traditional frying. In sensory evaluation of chips, consumers gave both chips with good acceptance in all attributes but the perception of salt taste intensity
650 $aALIMENTACIÓN
650 $aLIPIDOS
650 $aPAPAS
653 $aACEPTABILIDAD SENSORIAL
653 $aACRILAMIDA
700 1 $aELICHALT, M.
700 1 $aSKERL, V.
700 1 $aCADENAZZI, M.
700 1 $aOLAZÁBAL, L.
700 1 $aSILVA, R.
700 1 $aSURUBÚ, G.
700 1 $aTORRES, M.
700 1 $aVILARO, F.
700 1 $aESTELLANO, G.
773 $tINNOTEC, Revista del Laboratorio Tecnológico del Uruguay. 2014, no.9, p.70-74.
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