|
|
Registro completo
|
Biblioteca (s) : |
INIA Las Brujas. |
Fecha : |
03/07/2023 |
Actualizado : |
03/07/2023 |
Tipo de producción científica : |
Artículos en Revistas Agropecuarias |
Autor : |
CARRASCO-LETELIER, L.; TERRA, J.A.; ROEL, A.; AYALA, W.; BORDAGORRI, P.; SERRON, N.; MARTÍNEZ, S.; JORAJURÍA, P. |
Afiliación : |
LEONIDAS CARRASCO-LETELIER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JOSÉ ALFREDO TERRA FERNÁNDEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ALVARO ROEL DELLAZOPPA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; WALTER FELIZARDO AYALA SILVERA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; PIERRE ALEXANDER BORDAGORRI ORREGO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; NESTOR DANIEL SERRON DUPLATT, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SEBASTIÁN MARTÍNEZ KOPP, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; PAMELA JORAJURÍA, Proyecto INNOVAGRO 148630 - ANII. |
Título : |
Huella ecotoxicológica de rotaciones de arroz con diferentes grados de intensificación. |
Complemento del título : |
Sustentabilidad. |
Fecha de publicación : |
2023 |
Fuente / Imprenta : |
Revista INIA Uruguay, Junio 2023, no.73, p.82-85. |
Serie : |
(Revista INIA; 73). |
ISSN : |
1510-9011 |
Idioma : |
Español |
Contenido : |
Presentamos un resumen de la huella ecotoxicológica de los pesticidas en las diferentes opciones de intensificación de las rotaciones arroceras. Estos resultados permiten: identificar los pesticidas a reducir o reemplazar, por su aporte al impacto global ecotoxicológico de cada rotación, y jerarquizar las rotaciones de acuerdo al impacto global de los pesticidas usados en cada una. |
Palabras claves : |
ÁREA DE RECURSOS NATURALES, PRODUCCIÓN Y AMBIENTE - INIA; Huella ecotoxicológica; Intensificación sostenible (IS); ROTACIONES DE ARROZ; SISTEMA ARROZ-GANADERÍA - INIA. |
Thesagro : |
CAMBIO CLIMATICO; PESTICIDAS. |
Asunto categoría : |
-- |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/17270/1/Revista-INIA-73-junio-2023-21.pdf
|
Marc : |
LEADER 01349naa a2200313 a 4500 001 1064237 005 2023-07-03 008 2023 bl uuuu u00u1 u #d 022 $a1510-9011 100 1 $aCARRASCO-LETELIER, L. 245 $aHuella ecotoxicológica de rotaciones de arroz con diferentes grados de intensificación.$h[electronic resource] 260 $c2023 490 $a(Revista INIA; 73). 520 $aPresentamos un resumen de la huella ecotoxicológica de los pesticidas en las diferentes opciones de intensificación de las rotaciones arroceras. Estos resultados permiten: identificar los pesticidas a reducir o reemplazar, por su aporte al impacto global ecotoxicológico de cada rotación, y jerarquizar las rotaciones de acuerdo al impacto global de los pesticidas usados en cada una. 650 $aCAMBIO CLIMATICO 650 $aPESTICIDAS 653 $aÁREA DE RECURSOS NATURALES, PRODUCCIÓN Y AMBIENTE - INIA 653 $aHuella ecotoxicológica 653 $aIntensificación sostenible (IS) 653 $aROTACIONES DE ARROZ 653 $aSISTEMA ARROZ-GANADERÍA - INIA 700 1 $aTERRA, J.A. 700 1 $aROEL, A. 700 1 $aAYALA, W. 700 1 $aBORDAGORRI, P. 700 1 $aSERRON, N. 700 1 $aMARTÍNEZ, S. 700 1 $aJORAJURÍA, P. 773 $tRevista INIA Uruguay, Junio 2023, no.73, p.82-85.
Descargar
Esconder MarcPresentar Marc Completo |
Registro original : |
INIA Las Brujas (LB) |
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
|
| Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
Registro completo
|
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.
Descargar
Esconder MarcPresentar Marc Completo |
Registro original : |
INIA Las Brujas (LB) |
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
Expresión de búsqueda válido. Check! |
|
|