Número de fileiras no canteiro e espaçamento entre plantas na produção e na rentabilidade da beterraba em Dourados-MS

Zárate, Néstor Antônio Heredia; Vieira, Maria do Carmo; Rech, Jerusa; Graciano, João Dimas; Gomes, Hellen Elaine; Pontim, Bruno Cezar Álvaro

doi:10.4025/actasciagron.v30i3.3550

Cited by 3 publications

(3 citation statements)

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“…This indicates that the cultivars adapted to the growing conditions. Smaller diameter (64.1 mm) and root length (52.1 mm) results were observed by Zárate et al (2008), who worked with the Tall Top Early Wonder cultivate in the number of rows and spacing, when using the same spacing between plants of this work. On the other hand, Gondim et al (2011) obtained diameters similar to those recorded in this study (76.7 mm).…”

Section: Resultsmentioning

confidence: 54%

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Productivity and Qualitative Characteristics of Varieties of Beets

Coutinho¹,

Echer²,

Oliveira³

et al. 2018

JAS

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The objective of this study was to evaluate the physicochemical characteristics, biometric and productivity of beet cultivars. The experiment was conducted in random blocks with four repetition. The treatments were six beet cultivars: Maravilha, Merlot, Kestrel, Itapuã 202, Chata do Egito and Tall Top Early Wonder. These cultivars were evaluated for plant height, leaf number, diameter and length of root, average mass of root and fresh weight of shoot, the root shape index, productivity, the soluble solids, titratable acidity, ratio, pH and anthocyanin content. The highest average root masses and productivity were observed for the cultivars Maravilha e Tall Top Early Wonder, being similar to Itapuã 202 cultivars and the Boring Egypt. For quality characteristics there was no difference between cultivars for the soluble solids and pH, this was not the same behavior for titratable acidity and ratio. The highest anthocyanin content were observed in cultivars Merlot, Kestrel and Chata do Egito. The cultivars Chata do Egito presented the best productivity and quality characteristics, for the factors and elements of the elapsed year climate.

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Section: Resultsmentioning

confidence: 54%

“…The cultivar Tall Top Early Wonder showed superior heights observed by Zárate et al (2008), who observed heights of 23.16 cm. On the other hand, Gondim, Correia, Alves, Prado, and Cecílio Filho (2011) corroborates this work, since they obtained heights of 49.5 cm in a hydroponic system for the same cultivar.…”

Section: Resultsmentioning

confidence: 78%

Productivity and Qualitative Characteristics of Varieties of Beets

Coutinho¹,

Echer²,

Oliveira³

et al. 2018

JAS

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“…A produção de hortaliça é condicionada pelas condições climáticas, e as técnicas de manejo interferem na qualidade final, muitas vezes tornando-as impróprias para a comercialização (CARVALHO et al, 2008;GARDÉ;GARDÉ, 1981;ZÁRATE et al, 2008).…”

Section: Introductionunclassified

Processamento de produto farináceo a partir de beterrabas submetidas à secagem estacionária

Filho¹,

Eidam²,

Borsato³

et al. 2011

Acta Sci. Agron.

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RESUMO. O consumo de hortaliças desidratadas tem sido estimulado pela praticidade de uso, maior tempo de conservação comparado à in natura e possibilidade de aproveitamento da produção excedente, reduzindo efeitos de sazonalidade. A pesquisa propôs produzir uma farinha de beterraba com a aplicação de procedimentos tecnológicos simples e disponíveis para grande parte dos pequenos produtores. Foram comparados diferentes cortes de beterraba, longitudinais (long 2; 4,5; 9 mm) e transversais (trans 2; 4,5; 9 mm), quanto ao tempo de secagem e de trituração, taxa de secagem, rendimento em produto farináceo e sua granulometria. Considerando que a taxa de secagem foi baixa, que o tempo de permanência do produto no secador foi baixo, que a farinha apresentou baixa granulometria, bem como a facilidade de preparo de fatias, os tratamentos em palito de 4,5 mm de espessura foram recomendados para a produção de farinha de beterraba. A farinha apresentou teor destacado para a fibra alimentar, carboidrato, proteína, total de minerais, e reduzido para lipídeo.Palavras-chave: farinha de beterraba, secagem, agroindústria, alimento funcional. ABSTRACT. Processing flour product obtained from stationary beet drying.The consumption of dehydrated vegetables has been stimulated for their practical use, higher conservation time compared to in natura varieties, and the possibility of using surplus production, thus reducing the effects of seasonality. This research proposed the production of beet flour, using simple technology and procedures available for the majority of small producers. Different beet slices were compared: longitudinal (long 2; 4.5 and 9 mm) and cross-section (cross 2, 4.5 and 9 mm), about drying and grinding times, drying rates, dry flour yields, and particle size. Considering that the drying rate was low, that the length of time of the product in the dryer was low, that the flour had low particle size, and the ease of preparing slices, the treatments of 4.5 mm slices were recommended for the production of beet flour. The flour presented high dietary fiber, carbohydrate, protein and total mineral contents, and reduced lipid content.

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