Dissertations / Theses on the topic 'Chili (Capsicum frutescens L.)'

Exogenous application of BA (0, 50, 100 mg ul--1) had no significant effects on tolerance of chili peppers to salt (--0.75 MPa NaCl:CaCl₂, 3:1, w/w) as measured by vegetative and reproductive weights, numbers of reproductive structures, transpiration and total chlorophyll. When peppers were applied with microliter amounts of ¹⁴C labelled benzyladenine (BA; 44,400 dpm 1⁻¹), BA was translocated primarily acropetally from the site of application. Regardless of application site, translocated BA was ported primarily to expanding leaves, and BA was more readily absorbed by leaf as opposed to stem surfaces. Exogenous application of BA (0, 50, 100 mg ul⁻¹) had no significant effects on tolerance of chili peppers to salt (-0.75 MPa NaCl:CaCl₂, 3:1, w/w) as measured by vegetative and reproductive weights, numbers of reproductive structures, transpiration and total chlorophyll.

Orientadores: Julian Martínez, Camila Alves de Rezende
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A tecnologia de extração com fluido supercrítico surgiu como uma alternativa frente aos métodos tradicionais de extração e fracionamento de compostos ativos. Geralmente, uma unidade de extração com fluido supercrítico tem sua capacidade extrativa alterada com a utilização de técnicas em conjunto, como por exemplo, o emprego de diferentes cossolventes e a utilização de ondas ultrassônicas. A técnica de ultrassom baseia-se na formação de ondas ultrassônicas de alta frequência, capazes de provocar cavitação e causar ruptura na parede celular da matriz vegetal. Isto favorece a penetração do solvente e a transferência de massa e, consequentemente, o aumento do rendimento de extrato. O objetivo do presente trabalho foi obter extratos de pimenta malagueta através da utilização do processo de extração com fluido supercrítico (SFE) assistido por ultrassom. A matéria-prima utilizada foi a pimenta malagueta desidratada (5% em b.u.) e triturada. Para estudar a influencia das ondas ultrassônicas na taxa de extração, foram realizadas extrações com e sem ultrassom, nas potências e tempos de radiação variando de 150 a 360 W e 60 a 280 minutos, respectivamente. As condições de temperatura e pressão do dióxido de carbono supercrítico foram 40 ± 3 °C e 15 ± 0,5 MPa, respectivamente. A vazão mássica de CO2 foi fixada em 0,5 ± 0,1 kg/h. As cinéticas de extração foram realizadas na melhor condição de ultrassom em diferentes diâmetros de partícula. Os resultados obtidos indicaram um aumento de 77% no rendimento de extrato quando aplicadas ondas ultrassônicas. Não foi verificada influência significativa da aplicação de ondas ultrassônicas sobre o perfil de capsaicinoides e fenólicos totais. A melhor condição de extração assistida por ultrassom foi a 360 W de potência durante 60 minutos. Verificou-se uma influência do ultrassom sobre a taxa de extração, bem como nos coeficientes de transferência de massa na fase fluída e na fase sólida. O modelo de Sovová (1994) mostrou-se adequado para predizer as cinéticas de extração, porém os valores de rendimento global ( ), obtidos em experimentos assistidos por ultrassom, devem ser utilizados. As imagens obtidas por microscopia eletrônica de varredura com fonte de emissão de campo (FESEM) demonstraram uma perturbação na matriz vegetal quando se aplicou ondas ultrassônicas
Abstract: The supercritical fluid extraction technology came as an alternative to traditional methods of extraction and fractionation of active compounds. The capacity of a supercritical fluid extraction unit is changed with the application of combined techniques, for example, using different co-solvents and ultrasonic waves. The ultrasonic technology is based on high frequency ultrasonic waves formation capable of causing cavitations and disrupting the cell walls of vegetable matrix, favoring the penetration of solvent and enhancing mass transfer, thus increasing the extraction yield. The objective of this study was to obtain extracts of malagueta pepper (Capsicum frutescens L.) using supercritical fluid extraction (SFE) assisted by ultrasound. The raw material used was dried (5% w. b.) and triturated malagueta pepper. To study the influence of ultrasonic waves in the extraction rate, SFE experiments were performed with and without ultrasound, with powers and irradiations times from 150 to 360 W, and from 60 to 280 minutes, respectively. The conditions of temperature and pressure of supercritical carbon dioxide were 40 ± 3°C and 15 ± 0.5 MPa, respectively. The CO2 mass flow rate was fixed at 0.5 ± 0.1 kg/h. The extraction kinetics was performed in the best conditions of ultrasonic power ultrasonic in different particle diameters. The results indicated that the yield of oleoresin increased 77% when ultrasound waves were applied. The influence of the application of ultrasonic waves was not significant in the capsaicinoids and phenolics profiles. The best ultrasound-assisted extraction conditions were at 360 W (power) for 60 minutes (irradiation). The effect of ultrasound was verified on extraction rate and the solid and fluid phase mass transfer coefficient. The Sovová (1994) model was adequate to predict the extraction kinetics, but overall extraction yield values obtained in experiments assisted by ultrasound must be used. The images obtained by field emission scanning electron microscopy (FESEM) showed a disturbance in the vegetable matrix when ultrasound waves were applied
Mestrado
Engenharia de Alimentos
Mestre em Engenharia de Alimentos

Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第13871号
農博第1686号
新制||農||953(附属図書館)
学位論文||H20||N4338(農学部図書室)
UT51-2008-C787
京都大学大学院農学研究科地域環境科学専攻
(主査)教授 縄田 栄治, 教授 東 順一, 教授 矢澤 進
学位規則第4条第1項該当

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior
AlÃm de possuÃrem compostos benÃficos para a saÃde humana, as pimentas sÃo muito apreciadas pela sua pungÃncia. Devido a sua elevada conveniÃncia, uma maneira muito popular de consumo de pimentas vermelhas à na forma de molhos, cujas tÃcnicas de produÃÃo variam dependendo da empresa. O objetivo geral deste trabalho foi estudar a maceraÃÃo enzimÃtica de polpa de pimenta tabasco (Capsicum frutescens L.) para aumentar o rendimento do seu extrato, permitindo um novo processo para a elaboraÃÃo do molho. Foram avaliados a influÃncia do sal na fermentaÃÃo autÃctone da polpa de pimenta, a maceraÃÃo enzimÃtica da polpa, a fermentaÃÃo da polpa previamente macerada e o rendimento em extrato a partir da polpa tratada com enzimas e da nÃo tratada. De acordo com cada experimento, os parÃmetros analisados foram: microbiota autÃctone, atividade de enzimas endÃgenas, cor, consistÃncia, concentraÃÃo de carotenoides e de capsaicinoides. Por fim os molhos elaborados com os extratos provenientes das polpas macerada e nÃo macerada foram analisados sensorialmente. A adiÃÃo de sal à polpa de pimenta reduziu a populaÃÃo das bactÃrias Ãcido-lÃticas heterofermentativas, resultando na ausÃncia de gÃs durante o processo fermentativo. A maceraÃÃo em erlenmeyers sob agitaÃÃo, em tempos superiores a 6 horas, provocou alteraÃÃo da cor e do odor da polpa, alÃm do crescimento de fungos aerÃbicos. As condiÃÃes para a maceraÃÃo enzimÃtica que resultaram em maior reduÃÃo de consistÃncia foram: frascos de vidro tampados, adiÃÃo de 20% de Ãgua (m/m polpa), 1000 L.gpolpa-1 de Pectinex AR e de Celluclast a 50ÂC, sem agitaÃÃo. O tratamento enzimÃtico antes da fermentaÃÃo resultou em uma polpa com coloraÃÃo mais vermelha e escura, com separaÃÃo de fases e maior rendimento de extrato. Os molhos elaborados a partir da polpa de pimenta nÃo macerada (Molho 1) e macerada (Molho 2) apresentaram aceitaÃÃo de cor e caracterÃsticas de sabor e aroma semelhantes, entretanto o Molho 2 apresentou maior intensidade de aroma frutal e menor ardÃncia (p<0,05). Ainda que a maceraÃÃo enzimÃtica da polpa de pimenta tenha promovido maior rendimento em extrato e boa recuperaÃÃo de capsaicinoides, o molho formulado a partir dessa polpa nÃo foi o mais aceito pelos julgadores, devido os consumidores de pimenta, em geral, serem apreciadores da ardÃncia em molhos de pimenta, e a maceraÃÃo enzimÃtica ter causado a reduÃÃo da percepÃÃo desse atributo. Entretanto vale ressaltar que os molhos foram igualmente aceitos quanto ao sabor. Assim, essa tecnologia pode ser aplicada para aumentar o rendimento de extrato de pimenta, com menos geraÃÃo de resÃduos, e produzir molhos de pimenta com menor pungÃncia, para agradar a um pÃblico que nÃo aprecia a elevada ardÃncia dos molhos de pimenta tradicionais.
Besides having beneficial compounds to human health, peppers are well appreciated for its pungency. Due to its high convenience, a very popular way of consumption of red peppers is in the form of sauces, which production techniques vary depending on the company. The aim of this work was to study the enzymatic maceration of tabasco pepper pulp (Capsicum frutescens L.) in order to increase the yield of its extract, allowing a new process for the preparation of the sauce. We evaluated the influence of the salt on the autochthonous fermentation; the enzymatic maceration of the pulp; the fermentation of the pulp previously macerated, and the yield of the extract from pulps treated and not treated with enzymes. According with each experiment, the analyzed parameters were: autochthonous microbiota, endogenous enzymes activity, color, consistency, carotenoids and capsacinoids concentrations. Finally, the sauces prepared with the extracts from both macerated and non-macerated pulps were sensorially analyzed. Adding salt to the pepper pulp reduced the population of heterofermentative lactic-acid bacteria, resulting in the absence of gas during the fermentation process. Enzymatic maceration in Erlenmeyer flasks under stirring, at times greater than 6 hours, resulted in changes of the pulp color and odor, and favored the growth of aerobic fungi. The conditions for the enzymatic maceration which resulted in greater reduction of pulp consistency were: capped glass vials, addition of 20% water (w/w pulp), 1000 L.gpulp-1 Pectinex AR and Celluclast at 50ÂC, without stirring. The enzymatic treatment prior to fermentation resulted in a darker red pulp, with phase separation and a higher extract yield. Sauces made from the not macerated (Sauce 1) and macerated (Sauce 2) pepper pulps showed similar acceptability for color and similar aroma and flavor characteristics, however Sauce 2 showed higher intensity of fruity aroma and lower burning sensation (p<0.05). Although the enzymatic maceration of the pepper pulp have promoted higher extract yield and good capsaicinoids recovery, the sauce made from this pulp was not the most accepted by the panelists, mostly because the general pepper consumers appreciate the burning sensation in pepper sauces, and the enzymatic maceration have caused a reduction in the perception of that attribute. However, it is noteworthy that the sauces were equally accepted in terms of flavor. Thus, this technology can be applied to increase the yield of pepper extract, with less waste, and produce pepper sauce with less burning sensation, in order to please consumers that dislike it in the traditional pepper sauces.

FARIAS, V. L. de. Aumento do rendimento do extrato de pimenta (Capsicum frutescens L.): utilização de preparações enzimáticas comerciais. 2013. 152 f. Tese (Doutorado em Engenharia Química) - Centro de Tecnologia, Universidade Federal do Ceará, Fortaleza, 2013.
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Besides having beneficial compounds to human health, peppers are well appreciated for its pungency. Due to its high convenience, a very popular way of consumption of red peppers is in the form of sauces, which production techniques vary depending on the company. The aim of this work was to study the enzymatic maceration of tabasco pepper pulp (Capsicum frutescens L.) in order to increase the yield of its extract, allowing a new process for the preparation of the sauce. We evaluated the influence of the salt on the autochthonous fermentation; the enzymatic maceration of the pulp; the fermentation of the pulp previously macerated, and the yield of the extract from pulps treated and not treated with enzymes. According with each experiment, the analyzed parameters were: autochthonous microbiota, endogenous enzymes activity, color, consistency, carotenoids and capsacinoids concentrations. Finally, the sauces prepared with the extracts from both macerated and non-macerated pulps were sensorially analyzed. Adding salt to the pepper pulp reduced the population of heterofermentative lactic-acid bacteria, resulting in the absence of gas during the fermentation process. Enzymatic maceration in Erlenmeyer flasks under stirring, at times greater than 6 hours, resulted in changes of the pulp color and odor, and favored the growth of aerobic fungi. The conditions for the enzymatic maceration which resulted in greater reduction of pulp consistency were: capped glass vials, addition of 20% water (w/w pulp), 1000 L.gpulp-1 Pectinex AR and Celluclast at 50°C, without stirring. The enzymatic treatment prior to fermentation resulted in a darker red pulp, with phase separation and a higher extract yield. Sauces made from the not macerated (Sauce 1) and macerated (Sauce 2) pepper pulps showed similar acceptability for color and similar aroma and flavor characteristics, however Sauce 2 showed higher intensity of fruity aroma and lower burning sensation (p<0.05). Although the enzymatic maceration of the pepper pulp have promoted higher extract yield and good capsaicinoids recovery, the sauce made from this pulp was not the most accepted by the panelists, mostly because the general pepper consumers appreciate the burning sensation in pepper sauces, and the enzymatic maceration have caused a reduction in the perception of that attribute. However, it is noteworthy that the sauces were equally accepted in terms of flavor. Thus, this technology can be applied to increase the yield of pepper extract, with less waste, and produce pepper sauce with less burning sensation, in order to please consumers that dislike it in the traditional pepper sauces.
Além de possuírem compostos benéficos para a saúde humana, as pimentas são muito apreciadas pela sua pungência. Devido a sua elevada conveniência, uma maneira muito popular de consumo de pimentas vermelhas é na forma de molhos, cujas técnicas de produção variam dependendo da empresa. O objetivo geral deste trabalho foi estudar a maceração enzimática de polpa de pimenta tabasco (Capsicum frutescens L.) para aumentar o rendimento do seu extrato, permitindo um novo processo para a elaboração do molho. Foram avaliados a influência do sal na fermentação autóctone da polpa de pimenta, a maceração enzimática da polpa, a fermentação da polpa previamente macerada e o rendimento em extrato a partir da polpa tratada com enzimas e da não tratada. De acordo com cada experimento, os parâmetros analisados foram: microbiota autóctone, atividade de enzimas endógenas, cor, consistência, concentração de carotenoides e de capsaicinoides. Por fim os molhos elaborados com os extratos provenientes das polpas macerada e não macerada foram analisados sensorialmente. A adição de sal à polpa de pimenta reduziu a população das bactérias ácido-láticas heterofermentativas, resultando na ausência de gás durante o processo fermentativo. A maceração em erlenmeyers sob agitação, em tempos superiores a 6 horas, provocou alteração da cor e do odor da polpa, além do crescimento de fungos aeróbicos. As condições para a maceração enzimática que resultaram em maior redução de consistência foram: frascos de vidro tampados, adição de 20% de água (m/m polpa), 1000 L.gpolpa-1 de Pectinex AR e de Celluclast a 50°C, sem agitação. O tratamento enzimático antes da fermentação resultou em uma polpa com coloração mais vermelha e escura, com separação de fases e maior rendimento de extrato. Os molhos elaborados a partir da polpa de pimenta não macerada (Molho 1) e macerada (Molho 2) apresentaram aceitação de cor e características de sabor e aroma semelhantes, entretanto o Molho 2 apresentou maior intensidade de aroma frutal e menor ardência (p<0,05). Ainda que a maceração enzimática da polpa de pimenta tenha promovido maior rendimento em extrato e boa recuperação de capsaicinoides, o molho formulado a partir dessa polpa não foi o mais aceito pelos julgadores, devido os consumidores de pimenta, em geral, serem apreciadores da ardência em molhos de pimenta, e a maceração enzimática ter causado a redução da percepção desse atributo. Entretanto vale ressaltar que os molhos foram igualmente aceitos quanto ao sabor. Assim, essa tecnologia pode ser aplicada para aumentar o rendimento de extrato de pimenta, com menos geração de resíduos, e produzir molhos de pimenta com menor pungência, para agradar a um público que não aprecia a elevada ardência dos molhos de pimenta tradicionais.

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico
Com o objetivo de estimar a evapotranspiraÃÃo (ETC) e o coeficiente de cultivo (Kc), de avaliar o efeito de diferentes lÃminas de Ãgua e o efeito de doses crescente de nitrogÃnio na pimenteira cv. Tabasco McIlhenny, foram desenvolvidos trÃs experimentos na Fazenda Experimental Vale do Curu, pertencente à Universidade Federal do Cearà â UFC, localizada no municÃpio de Pentecoste-CE, durante o perÃodo de setembro de 2003 a janeiro de 2004. Experimento I: para estimativa da evapotranspiraÃÃo da cultura foram utilizados trÃs lisÃmetros de drenagem. A evapotranspiraÃÃo de referÃncia (ETo) foi estimada pelo mÃtodo de Penman-Monteith (FAO), sendo o coeficiente de cultivo da pimenteira dado pela relaÃÃo; Kc = ETC/ETo, em suas diversas fases de desenvolvimento. Os valores de Kc obtidos evidenciaram um comportamento crescente durante todo perÃodo vegetativo e um decrÃscimo na colheita (0,96, 1,29 e 1,24). Experimento II: o delineamento experimental foi de blocos completos casualizados, com trÃs repetiÃÃes. As parcelas foram constituÃdas pelas lÃminas de Ãgua (120; 100; 80; 60 e 40%) da evaporaÃÃo do tanque Classe âAâ. O peso mÃdio de frutos e a produtividade aumentaram em funÃÃo do aumento da lÃmina de Ãgua. A aplicaÃÃo das lÃminas de Ãgua nÃo proporcionaram aumentos em peso da matÃria fresca da parte aÃrea, nÃmero de frutos por planta e eficiÃncia do uso de Ãgua. A lÃmina de irrigaÃÃo de 120% proporcionou maior produtividade (18,9 t.ha-1). Experimento III: O delineamento experimental foi de blocos completos casualizados, com trÃs repetiÃÃes. As parcelas foram constituÃdas pelas doses crescentes de nitrogÃnio (0; 75; 150; 225; 300; 375 e 450 kg.ha-1). As caracterÃsticas avaliadas foram peso da matÃria fresca da parte aÃrea, nÃmero de frutos por planta, peso mÃdio de frutos e produtividade. As doses crescentes de N proporcionaram, em mÃdia, aumento em todas caracterÃsticas avaliadas, exceto para o peso mÃdio de frutos. A dose de 450 kg.ha-1 proporcionou a maior produtividade (16,5 t.ha-1).
Three experiments were carried out at the Universidade Federal do Cearà â UFC, Pentecoste- CE county, during the period of September 2003 to January 2004, in order to estimate (a) the evapotranspiration (ETC) and crop coefficient (Kc) and (b) the effect different irrigation water layers and also to evaluate the effect of different amounts of nitrogen applied on hot pepper cv. Tabasco McIlhenny yield. Experiment I: it was utilized three drainage lysimeter in order to estimate the crop evapotranspiration. The reference evapotranspiration (ETo) was estimated by using the Penman-Monteith (FAO) method. The crop coefficient, during all vegetative growth period, was obtained by using the relationship Kc = ETC/ETo. The Kc values increased during all vegetative growth period in order of 0.96, 1.29, 1.24; the Kc values decreased at the end of the period. Experiment II: it was utilized a complete block design with three replication. Different irrigation water layers, which were based on daily evaporation, as measured by the Class âAâ pan (120; 100; 80; 60 e 40%), were assigned to the plots. Fruits average weight and yield increased with the water layers applied. The water layers did not affect the fresh shoot matter weight, neither the number of fruits per plant and neither the water use efficiency. The highest yield (18.9 t.ha-1) was obtained with the 120% water layer. Experiment III: It was utilized a complete block design with three replication. Different rates of nitrogen (0; 75; 150; 225; 300; 375 and 450 kg.ha-1) were applied to the plots. The evaluation was made based on the fresh shoot matter weight, the number of fruits per plant, the fruits average weight and the yield. All characteristics evaluated increased with all rates of nitrogen applied, except for the fruits average weight. The highest yield (16,5 t.ha- 1) was obtained at the N rate of 450 kg.ha-1.

CHAVES. Sérgio Weine Paulino. Coeficiente de cultivo, necessidade hídrica e adubação nitrogenada na cultura da pimenta. 2004. 59 f. Dissertação (Mestrado em engenharia agrícola)- Universidade Federal do Ceará, Fortaleza-CE, 2004.
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Three experiments were carried out at the Universidade Federal do Ceará – UFC, Pentecoste- CE county, during the period of September 2003 to January 2004, in order to estimate (a) the evapotranspiration (ETC) and crop coefficient (Kc) and (b) the effect different irrigation water layers and also to evaluate the effect of different amounts of nitrogen applied on hot pepper cv. Tabasco McIlhenny yield. Experiment I: it was utilized three drainage lysimeter in order to estimate the crop evapotranspiration. The reference evapotranspiration (ETo) was estimated by using the Penman-Monteith (FAO) method. The crop coefficient, during all vegetative growth period, was obtained by using the relationship Kc = ETC/ETo. The Kc values increased during all vegetative growth period in order of 0.96, 1.29, 1.24; the Kc values decreased at the end of the period. Experiment II: it was utilized a complete block design with three replication. Different irrigation water layers, which were based on daily evaporation, as measured by the Class “A” pan (120; 100; 80; 60 e 40%), were assigned to the plots. Fruits average weight and yield increased with the water layers applied. The water layers did not affect the fresh shoot matter weight, neither the number of fruits per plant and neither the water use efficiency. The highest yield (18.9 t.ha-1) was obtained with the 120% water layer. Experiment III: It was utilized a complete block design with three replication. Different rates of nitrogen (0; 75; 150; 225; 300; 375 and 450 kg.ha-1) were applied to the plots. The evaluation was made based on the fresh shoot matter weight, the number of fruits per plant, the fruits average weight and the yield. All characteristics evaluated increased with all rates of nitrogen applied, except for the fruits average weight. The highest yield (16,5 t.ha- 1) was obtained at the N rate of 450 kg.ha-1.
Com o objetivo de estimar a evapotranspiração (ETC) e o coeficiente de cultivo (Kc), de avaliar o efeito de diferentes lâminas de água e o efeito de doses crescente de nitrogênio na pimenteira cv. Tabasco McIlhenny, foram desenvolvidos três experimentos na Fazenda Experimental Vale do Curu, pertencente à Universidade Federal do Ceará – UFC, localizada no município de Pentecoste-CE, durante o período de setembro de 2003 a janeiro de 2004. Experimento I: para estimativa da evapotranspiração da cultura foram utilizados três lisímetros de drenagem. A evapotranspiração de referência (ETo) foi estimada pelo método de Penman-Monteith (FAO), sendo o coeficiente de cultivo da pimenteira dado pela relação; Kc = ETC/ETo, em suas diversas fases de desenvolvimento. Os valores de Kc obtidos evidenciaram um comportamento crescente durante todo período vegetativo e um decréscimo na colheita (0,96, 1,29 e 1,24). Experimento II: o delineamento experimental foi de blocos completos casualizados, com três repetições. As parcelas foram constituídas pelas lâminas de água (120; 100; 80; 60 e 40%) da evaporação do tanque Classe “A”. O peso médio de frutos e a produtividade aumentaram em função do aumento da lâmina de água. A aplicação das lâminas de água não proporcionaram aumentos em peso da matéria fresca da parte aérea, número de frutos por planta e eficiência do uso de água. A lâmina de irrigação de 120% proporcionou maior produtividade (18,9 t.ha-1). Experimento III: O delineamento experimental foi de blocos completos casualizados, com três repetições. As parcelas foram constituídas pelas doses crescentes de nitrogênio (0; 75; 150; 225; 300; 375 e 450 kg.ha-1). As características avaliadas foram peso da matéria fresca da parte aérea, número de frutos por planta, peso médio de frutos e produtividade. As doses crescentes de N proporcionaram, em média, aumento em todas características avaliadas, exceto para o peso médio de frutos. A dose de 450 kg.ha-1 proporcionou a maior produtividade (16,5 t.ha-1).

Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第13872号
農博第1687号
新制||農||953(附属図書館)
学位論文||H20||N4339(農学部図書室)
UT51-2008-C788
京都大学大学院農学研究科地域環境科学専攻
(主査)教授 縄田 栄治, 教授 矢澤 進, 教授 間藤 徹
学位規則第4条第1項該当

Com o objetivo de avaliar o efeito da cobertura do solo e da freqüência de fertirrigação no rendimento da pimenteira Tabasco, em dois tipos de solo: Latossolo Vermelho Amarelo (franco-arenosa) e Argissolo Vermelho (argilosa), foi desenvolvido um experimento no Departamento de Engenharia Rural da Escola Superior de Agricultura Luiz de Queiroz - ESALQ, pertencente à Universidade de São Paulo - USP, localizado em Piracicaba-SP, durante o período de maio de 2007 a abril de 2008. Utilizou-se o delineamento experimental de blocos completos casualizados em esquema fatorial 2 x 4 com quatro repetições. Os tratamentos foram constituídos da combinação de duas coberturas do solo (com plástico prateado e sem cobertura) combinado com quatro freqüências de irrigação (24, 12, 3 e 1 fertirrigação / 3 dias). O uso do plástico prateado proporcionou decréscimo a massa fresca total de frutos por planta, número total de frutos, massa média total do fruto e massa seca total de frutos, nos solos franco-arenoso e argiloso, e somente a eficiência do uso do fósforo no solo argiloso. Ainda, o mulching não mostrou efeito na percentagem de massa seca dos frutos, eficiência do uso da água, eficiência do uso do nitrogênio, eficiência do uso do potássio e eficiência do uso do NPK, no solo argiloso, além da eficiência do uso do nitrogênio, eficiência do uso do fósforo e eficiência do uso do NPK, no solo franco-arenoso. No entanto, o uso do mulching incrementou a percentagem de massa seca dos frutos, eficiência do uso da água e a eficiência do uso do potássio, no solo franco-arenoso. A maior freqüência de fertirrigação não proporcionou incremento a massa fresca total de frutos por planta, número total de frutos, massa média total do fruto, percentagem de massa seca dos frutos, massa seca total de frutos, eficiência do uso da água, eficiência do uso do nitrogênio, eficiência do uso do fósforo, eficiência do uso do potássio e eficiência do uso do NPK, nos solos franco-arenoso e argiloso.
Aiming to evaluate the effects of soil coverage and fertirigation frequency on pepper yield cv. Tabasco planted in two soils: Yellow Red Latossol (Sandy loam soil) and Red Argissol (Clay soil), an experiment was carried out at Universidade de São Paulo - USP, Escola Superior de Agricultura Luiz de Queiroz - ESALQ, located in Sao Paulo estate, Brazil, from May 2007 to April 2008. The experimental design was based on a randomized complete blocks in a 2 x 4 factorial scheme with four replications. The treatments consisted of the combination of two soil coverage (silvered polyethylene film and no film coverage) with four fertirrigation frequencies (24, 12, 3 e 1 / three days). The silvered polyethylene film decreased the total fresh mass of fruits per plant, total number of fruits, fruit mean mass and total dry mass of fruits for the sandy loam and clay soil. The plastic mulching didnt show effect on the dry mass percentage of fruits, water use efficiency, nitrogen use efficiency, potassium use efficiency and NPK use efficiency for the clay soil, and nitrogen use efficiency, phosphor use efficiency and NPK use efficiency for the sandy loam.However the plastic mulching increased the dry mass percentage of fruits, water use efficiency and potassium use efficiency for the sandy loam soil. Average fertirrigation frequencies didnt increase the total fresh mass of fruits per plant, total number of fruits, fruit mean mass, dry mass percentage of fruits, total dry mass of fruits, water use efficiency, nitrogen use efficiency, phosphor use efficiency, potassium use efficiency and NPK use efficiency for the sandy loam and clay soil.

Abstract Strong acids and chlorinated products are widely utilised for the maintenance of drip irrigation facilities worldwide. This research evaluated low concentration (10 ppm) of hydrogen peroxide (H2O2) products, in drip irrigation water, sourced from H2O2 containing high concentration (30,000 ppm) of an organic stabilizer (H2O2 High) and from H2O2 containing a low concentration (30 ppm) of the same stabiliser (H2O2 Low), evaluated in laboratory and field for effect on drip emitters, seed germination, seedling and crop growth, soil and water parameters. Findings from this research showed that seed germination was not impacted by H2O2 up to 5000 ppm. Positive effects on seed germination were noted for mungbean (Vigna radiata L.), egg plant (Solanum melongena L.), okra (Abelmoshus esculentus L.), chive (Allium porrum L.) and rocket (Eruca sativa L.) treated with 100 ppm H2O2. H2O2 High up to 1000 ppm did not negatively impact seed germination in other species tested. Root and shoot growth were enhanced in some species at lower concentration of H2O2 High, but were negatively impacted by higher H2O2 High concentrations for all crops except for corn. The negative effects on root and shoot growth were generally noted at higher concentrations (>1000 ppm). Therefore, continuous injection of H2O2 at low concentration (<100 ppm) in irrigation is unlikely to affect the seed germination and seedling growth. The impact of continuous injection of 10 ppm H2O2 on drip irrigation performance was evaluated in field trials. The emitter flowrates for surface drip single use tape on a chili (Capsicum frutescens L.) crop was not affected after 6 months of irrigation in either the control or H2O2 treatments. However, for above ground drip for table grapes (Vitis vinifera L.) and in subsurface drip for sugarcane (Saccharum officinarum L.) installations over four years, the emitter flow rate remained higher (2-16%) for H2O2 Low compared to H2O2 High and control. In aboveground drip, emitter clogging was reduced by 50% in H2O2 Low compared to the control and H2O2 High. The yield increases of 25, 10 and 4% in the sugarcane, chilli, and grape respectively probably due to H2O2 delivery proximal to root mass. H2O2 breakdown in soil was rapid, hence no residual H2O2 was found 10 minutes post irrigation. In tertiary treated wastewater (effluent), a single dose of H2O2 20 ppm was effective for suppression of algal blooms, whereas complete elimination was achieved by 2000 ppm by both products. In a circulating irrigation system, the emitter flow ceased after 900 hours due to biofouling in H2O2 High. In a bamboo (Bambusa spp. L) field trial using 20 ppm of products in non-circulating irrigation over 1966 hours, emitter flowrates were reduced by 50%. Drip emitter clogging was significantly reduced to19% for the H2O2 Low and 28% for H2O2 High compared to control (37%) of algae for effluent irrigation water. H2O2 High, unlike H2O2 Low, caused rapid emitter clogging in recirculating hard water irrigation, suggesting that HEDP in the presence of H2O2 caused Ca precipitation resulting in sudden emitter clogging. The degree of Ca precipitation in hard water increased with increasing HEDP inputs in irrigation. pH buffering of hard water delayed Ca precipitation. In the non-circulating irrigation higher concentration HEDP treatment in the hard water irrigation caused rapid emitters clogging. Low pH (≤6) increased solubility of Ca ions whereas higher pH led to precipitation causing crystal and amorphous Ca deposits. Continuous injection of H2O2 (10-20 ppm) in irrigation over a longer term did not show decline of soil biological functions (soil respiration, soil microbial biomass carbon and soil microbial diversity). H2O2 increased corn (Zea mays L.) yield by 9.2 and 70%, and coriander (Coriandrum sativum L.) yield by 2.3 and 15% for plants grown in vertisol and ferrosol, respectively, suggesting interaction effects, due to disproportionally greater decomposition of H2O2 to oxygen in ferrosol. In general, H2O2 Low injection in irrigation resulted not only in improved emitter performance, but also positive effects of crop growth, without noticeable negative impacts on soil. H2O2 High can acidify the rhizosphere, which may be of advantage in alkaline soil and/or irrigation water.

碩士
國立宜蘭大學
生物資源學院碩士在職專班
101
Typhoons and floods have become the primary causes of agricultural damages in Taiwan due to the impacts of climate change. Hot peppers could not tolerate humid environment with undeveloped root systems. In this study, flooding experiments were conducted with two varieties of hot peppers, ' Bai-Xiang ' and ' Ying-Xiong ', and compared their physiological and growth responses with 0, 12, 24, 48 and 96 hours under flooding. During the vegetative growth period, the 4-week-old ' Ying-Xiong ' was taller and had more number of leaves. The 4-week-old and 7-week-old ' Ying-Xiong ' also had longer adventitious roots and the dry/fresh weight ratios both aboveground or underground were higher than ' Bai-Xiang’s '. The stomata of ' Ying-Xiong ' was open at the late stage of flooding while ' Bai-Xiang’s ' was not. There was no significant difference in chlorophyll content between the two varieties. Same change trend of soluble proteins in leaf was found; however, an opposite trend of the soluble proteins in roots was observed that ' Ying-Xiong’s ' was up while ' Bai-Xiang’s ' was down as the flooding time progressed. ' Ying-Xiong ' had significantly higher proline in roots but had same level of proline in leaves as compared to ' Bai-Xiang ' at the late stage of flooding. Leaf Malondialdehyde (MDA) and 7-weeks-old roots MDA of the two varieties displayed the same trend while ' Ying-Xiong ' had higher Leaf MDA and ' Bai-Xiang ' had higher 7-weeks-old roots MDA. TTC root activity content did not show a major and stable development trend from the experiment results. The results of the reproductive growth demonstrated ' Ying-Xiong ' had significantly increased the overall number of flowers and fruits while the ' Bai-Xiang ' failed to effectively maintain the reproductive capacity. A considerable difference was also found in the fruit quality of ' Bai-Xiang '. Based on the experiment results, the different responses of hot peppers during flooding were observed. In addition, the collected data results may be used as screening indicators of flooding tolerance of hot peppers.

碩士
國立臺灣大學
園藝學系研究所
86
Various growth characteristics were evaluated on celery seedlings of differe nt ages both at and after transplanting. In spring , three celerycultivars use d were ''Giant Pascal'', ''Hai-Nan-Chin ''and'' Stemmed Ching''; 5 seedling ages stu died were 36、40、44、48 and 52 days after cotyledons unfolding（DAC）.Plant g rowth increased with seedling age in terms of plantheight, leaf number, leaf a rea, basal stem diameter, etc. There was no interaction of seedling ages and c ultivars. At transplanting, the relativegrowth index of seedlings ranged betwe en 0.02 and 0.04; G value , another index ,was higher in 36、40 and 44 DAC see dlings than in 48 and 52 DAC seedlings. The G value for the former seedlings w ere 0.64、0.58 and 0.53g/day, respectively. The leaf area ratio was highest in 36 day seedling.After transplanting, the 36 and 40 DAC seedlings had greater relative growth rate(RGR); higher nitrogen concentration and nitrogen content in both leaf andpetiole than seedlings of 48 and 52 DAC. At transplanting , pl ant dry matterdistributed to leaves increased for all seedlings as time progre ssed and percentage of the distribution was high in seedlings of 36、40 and 44 days. The best seedling age for celery transplants in spring was not over 44 DAC. In fall, RGR for all seedlings after transplanting showed no significant differences and ranged between 0.1-0.15mg/day. Between the third and the fourt h weeks after transplanting , all celery seedlings had fast growth and continu ed till the sixth week. Afterwards, seedling growth decreased and recessed at the eighth week. The seedling ages studied were 24、28、32、36、40 and 44 DAC and ''Stemmed Ching'' celery cultivar was excluded in fall trial. The leaves had the most plant DM distributed until 7 weeks after transplanting when the peti oles became heavy DM partitioner. During the period of 7 weeks after transplan ting, the nitrogen concentration kept between 3-4% and declined afterwards. Th e results of fall trial indicated that there was no difference in plant growth and seedling vigor among seedlings of different ages. Only the smaller the ce lery seedling is, the more intensive management care is needed at and after tr ansplanting.The relative seedling index and G value of spring and fall chili p epper were very close and ranged between 0.04-0.08 and 3.4-5.3g day-1, respect ively. The seedlings over 42 days of age had a reduced G value in spring. The leaf area ratio was 300 for seedlings of 30 days of age anddecreased for older seedlings. The RGR of plant dry weight was highest for seedlings of 30 days o f age at first week of transplanting (WAT). No significant difference was obse rved at 2 WAT for all ages of seedlings. LowerRGR was obtained in 46 day seedl ings at 4 WAT . In fall, younger seedlings of chili pepper (24 and 28 days of age) had higher RGR than older seedlings(32 and 36 days) at 2 weeks before and one week after transplanting. No significant difference was observed at 3 WAT for all ages of seedling. Plant dry matter was mostly distributed to stems fo r all seedlings in spring except for 30 day ones which had most DM distributed to the leaves. As time progressed after transplanting, the percentage of DM d istributed in leaves increased for all chili pepper plants, at the same time, the nitrogen concentration and contents also increased. In fall, plant DM was mostly distributed to the stems and the percentage decreased with seedling age s. The percentage of DM distributed to roots continued to decline after transp lanting. The nitrogen concentration and contents in leaf increased after trans planting, while the N concentration dropped at 5 WAT in 36 day seedlings. The younger seedlings (24 and 28 days of age) flowered later than older seedlings (32 and 36 days of age) by 7 days. However, all seedlings had same first flowe r node, early yield and total yield.The best seedling age for chili pepper tra nsplants was not over 42 days in spring and between 24-36 day in fall.

碩士
臺灣大學
農藝學研究所
95
Pepper (Capsicum annuum L.) has two groups：chili pepper and sweet pepper, belongs to the Solanaceae family. Cytoplasmic-genetic male sterility (CGMS), commonly referred as cytoplasmic male sterility (CMS) system has been utilized for F1 hybrid seeds production, is composed of the sterile line (S/rfrf), maintainer line (N/rfrf) and restorer line (N/RfRf). In this research, we use 141 CMS system parents to develop molecular markers associate with the sterile cytoplasm and the nuclear fertility restorer gene (Rf). Four types of sequence composition were found for the ribosomal atp6-2 gene, of which the Type I sequence is always associated with the truncated pseudo-gene ψatp6-2 as well as the male sterility characteristic of cytoplasm. A multi-primer system has been designed to identify the Type I atp6-2 sequence and the ψatp6-2 sequence. Two markers, namely CRF and AFRF8CAPS, from published literatures, were used to exam the association between them and the Rf gene. For the 141 CMS system parents studied, CRF is associated with Rf gene in 93% of the lines, whereas AFRF8CAPS is associated with Rf gene in 3.5% of the lines. DNA Sequences of both the dominant and recessive alleles of these two molecular markers have been determined and the results reveal some SNPs that may be used for designing allele specific primers of PCR based co-dominant markers.

碩士
國立中興大學
園藝學系
93
Colored chili pepper (Capsicum annum L.) is unique in the colors transition of the fruit as it matures. We propose to study the genes involved in the regulation of the colors transition of fruit in colored chili pepper. The objectives of this research are: (1) to study the changes in pigments during the course of colors transition of colored chili pepper, (2) to establish the gene transformation system of colored chili pepper, (3) to analyze the genes involved in the regulation of colors transition of colored chili pepper. In 'PBC776' chili pepper, the fruits undergo a colors transition from pale green, purple, yellow, orange, to red within 20~30 days (20℃~25℃). Although the pH value of fruit sap display slow drop off during the fruits transition, the colors transition may not relate to the growth environment (temperature and light) and pH value. The results of the total amount of anthocyanins and carotenoids analysis indicated that a dramatic shit from anthocyanins metabolism to carotenoids biosynthesis during the purple color transformed into orange color of ornamental pepper. We also found that significant amount of anthocyanins was accumulated in the vacuoles of purple fruit, while carotenoids was accumulated in the plastids of yellow, orange, and red fruit of colored chili pepper. We used cotyledons and hypocotyls as initial explants for hormone interaction studies required for in vitro regeneration of colored chili pepper. Buds induction and differentiation was achieved on gelled Murashige & Skoog medium (MS) supplemented with indole-3-acetic acid (IAA= 2 and 3 mg/l) combined with 6 benzylaminopurine) (BA= 1 mg/l). The plantlets were transferred MS medium with IAA but not BA for subsequent rooting. An Agrobacterium-mediated gene transformation system of colored chili pepper was also established by using gus and gfp reporter genes. The results of gene and enzyme analyses indicated that the gus or gfp gene was presented in the transformed plants and expressing gus activity or gfp green fluorescent activity. Three full length of cDNA clones were isolated and analyzed, namely, psy2、chs10 and fibrillin55. Psy2 encodes a phytoene synthase which is the key enzyme in carotenoid biosynthesis, and expressed in orange and red fruits of colored chili pepper. Psy2 has 937 base pairs and contain an open reading frame of 309 amino acids with predicted molecular weight of 34.8 kDa. The amino acid sequence of psy2 exhibits high identity with the tomato (99%) and hot pepper (91%) psy2 genes. Chs10 encodes a chalcone synthase which is the key enzyme in anthocyanin biosynthesis, and expressed in purple fruit of colored chili pepper. Chs10 has 1,290 base pairs and contain an open reading frame of 389 amino acids with predicted molecular weight of 42.5 kDa. The amino acid sequence of chs10 exhibits 98.2% identity with tomato chs gene. Fibrillin55 encodes fibrillin protein which is a lipid-associated protein in chromoplast. fibrillin55 has 982 base pairs and contain an open reading frame of 322 amino acids with predicted molecular weight of 35.2 kDa. The amino acid sequence of fibrillin55 exhibits high identity with the pepper (98.8 %) and potato (90. 1%) psy2 genes.