2006
DOI: 10.1590/s0103-90162006000600004
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Abstract: The spittlebug (Mahanarva fimbriolata) has become a key pest of the sugarcane crop in Brazil with the increase of green-cane harvesting, causing stalk yield and cane quality losses. This research was undertaken to evaluate the effects of the spittlebug (Mahanarva fimbriolata) on cane quality and juice fermentation. The experiment was arranged in a completely randomized 5 × 2 factorial design, with five spittlebug infestation levels (0-0.5; 0.6-2.5; 2.6-5; 5.1-8; 8.1-12.5 nymphs m . Microbiological analyses wer… Show more

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Cited by 12 publications
(23 citation statements)
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“…Spittlebug attack causes lower sucrose accumulation (Dinardo-Miranda et al, 2002;Gonçalves et al, 2003), and increases the stored sugars consumption in order to produce defense compounds against pest attack. Similar results were obtained in other cane genotypes, such as IAC83-2396 and RB825336 (Dinardo-Miranda et al, 2001), IAC82-2045 (Gonçalves et al, 2003), and SP 80-1816 (Ravaneli et al, 2006), indicating that most commercial varieties are susceptible to spittlebugs (Dinardo-Miranda, 2003).…”
Section: Resultssupporting
confidence: 74%
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“…Spittlebug attack causes lower sucrose accumulation (Dinardo-Miranda et al, 2002;Gonçalves et al, 2003), and increases the stored sugars consumption in order to produce defense compounds against pest attack. Similar results were obtained in other cane genotypes, such as IAC83-2396 and RB825336 (Dinardo-Miranda et al, 2001), IAC82-2045 (Gonçalves et al, 2003), and SP 80-1816 (Ravaneli et al, 2006), indicating that most commercial varieties are susceptible to spittlebugs (Dinardo-Miranda, 2003).…”
Section: Resultssupporting
confidence: 74%
“…Some stalk symptoms may result from biochemical responses to pest attack, through the breakdown of sugars and stalk cell compounds (Ravaneli et al, 2006). Plants produce a wide variety of organic acids and phenolic compounds to cope with insect infestation (Bi et al, 1997;Taiz & Zeiger, 2004;Guimarães et al, 2008), which are usually undesirable for cane processing, and decrease yield and quality of final products.…”
Section: Introductionmentioning
confidence: 99%
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“…Total reducing sugars (TRS) values for juice and molasses are within what is commonly found (Souza et al, 2005;Ravaneli et al, 2006), being the value of juice TRS concentration higher than two types of molasses. This by-product is exhausted in the sugar production process by nutrient removal during juice treatment and by removal of sucrose crystals in sugar production.…”
Section: Resultsmentioning
confidence: 66%
“…Addition of sulfuric acid was performed for lowering the pH to 4.5 in order to favor yeast comparing to bacteria in sugar consumption of mash. High acidity values were found in mash of juice (Table 1), above 0.8 g (H2SO4) L -1 , which may be indicative of bacterial contamination (Ravaneli et al, 2006). The presence of high levels of contamination in the mash prepared with juice was beneficial, as it was possible to apply and verify the performance of biocides in the worst process conditions.…”
Section: Resultsmentioning
confidence: 98%