Made available in DSpace on 2016-08-12T19:18:56Z (GMT). No. of bitstreams: 1 BernardoBAJ_DISSERT.pdf: 536154 bytes, checksum: 8e263de975d5e5bf3dc74061e2f6f24c (MD5) Previous issue date: 2010-12-06 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / Several alternatives have been developed in order to reduce the effect of competition by weeds on crops. Based on this, was carried a study to evaluate the growth and yields of grain and green ears of corn in response to the method of weed control. The experimental was a randomized block design in split plot with eight replications. The plots were to control of weeds without hoeing, intercropped with Gliricidia (Gliricidia sepium) and with hoeings (at 25 and 45 days after planting), and the subplot was at the timing of sampling of plants to 27; 34; 41; 48; 56; 63; 70; 82; 91 and 98 days after planting. At the planting of corn, 25 gliricidia seeds were planted per square meter (m²) between the rows of intercropped corn plots. The highest values for leaf area, dry matter of leaf and dry matter of the above-ground part as well as the maximum absolute growth rates were observed in treatment with hoeings. The treatment intercropped presented intermediate values between those obtained to the treatments with and without hoeings and the latter showed the lowest values. In the green corn there was no treatment effect to the total number of ears, but to the total weight of ears in husk, the weight and number of husked ears and the number and weight of marketable husked ears were observated significant effects. The highest values were observed in the treatment with hoeings and the lowest in the treatment without hoeing. In the intercropped treatment the losses were reduced by 70% to weight of marketable husked ears in relation to cultivation without hoeings. It was not observed any significant effects for weight of 100 grains, however for number of ears, number of grains per ear and yield, the highest values were to the treatment with hoeings and the lowest were observated in the treatment without hoeing. In the intercropped treatment with gliricidia, intermediate values were observed, with losses reduced by up to 39% for number of spikes in relation to treatment without hoeing. / Diversas alternativas têm sido desenvolvidas no intuito de reduzir o efeito da competição por plantas daninhas sobre as culturas. Com base neste fato, realizou-se um ensaio objetivando avaliar o crescimento e os rendimentos de espigas verdes e de grãos de milho em resposta a diferentes controles de plantas daninhas. Utilizouse o delineamento em blocos ao acaso em parcela subdividida com 8 repetições, sendo as parcelas referentes aos controles de plantas daninhas sem capina, consorciação com gliricídia (Gliricidia sepium) e com duas capinas (realizadas aos 25 e 45 dias após a semeadura) e as subparcelas referentes às épocas de amostragem de plantas, aos 27; 34; 41; 48; 56; 63; 70; 82; 91 e 98 dias após a semeadura. Por ocasião do plantio do milho foi plantada a gliricidia na densidade de 25 sementes/m2 entre as fileiras de milho nas parcelas consorciadas. Os maiores valores no final do ciclo para área foliar, matéria seca de folha e matéria seca da parte aérea bem como para as taxas de crescimento absoluto máxima foram observados no cultivo com capinas. O cultivo em consórcio proporcionou valores intermediários entre os obtidos pelos cultivos com e sem capinas e este último apresentou os menores valores. No milho verde não houve efeito dos tratamentos no número total de espigas, porém para peso total de espigas empalhadas, número e peso de espigas despalhadas total e número e peso de espigas despalhadas comercializáveis houve efeito significativo e os maiores valores foram observados no cultivo com capina e os menores para o cultivo sem capinas. Quando o milho foi cultivado em consórcio as perdas foram reduzidas em até 70% para peso de espigas despalhadas comercializáveis em relação ao cultivo sem capina. Para milho seco, não foram observados efeitos significativos para peso de 100 grãos, porém para número de espigas, número de grãos por espigas e rendimento de grãos, os maiores valores foram para o cultivo com capinas e os menores para o sem capina, e no cultivo em consórcio com gliricídia foram observados valores intermediários, com redução de perdas em até 39% para número de espigas em relação ao cultivo sem capinas.

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-08-28T15:30:55Z No. of bitstreams: 1 EDVALDO ELOY DANTAS JÚNIOR - DISSERTAÇÃO PPGEA 2009..pdf: 5592124 bytes, checksum: 16137e15114de1ab5346926772a3df03 (MD5) / Made available in DSpace on 2018-08-28T15:30:55Z (GMT). No. of bitstreams: 1 EDVALDO ELOY DANTAS JÚNIOR - DISSERTAÇÃO PPGEA 2009..pdf: 5592124 bytes, checksum: 16137e15114de1ab5346926772a3df03 (MD5) Previous issue date: 2009-11 / Capes / O experimento foi conduzido sob condições de casa de vegetação pertencente ao Departamento de Engenharia Agrícola do Centro de Tecnologia e Recursos Naturais da Universidade Federal de Campina Grande, Campina Grande, PB, localizada pelas coordenadas geográficas: 7°15'18" de latitude Sul, 35°55'28" de longitude Oeste, altitude média de 550m. Considera-se que a aplicação de resíduos siderúrgicos, em doses que reflitam o incremento de silício como nutriente e não como corretivo de acidez do solo, propicia a saturação dos sítios de adsorção de fósforo no solo, tornando o fósforo mais absorvível pelas as plantas. Outro ponto de importância é que o silício tende a formar uma camada extra na célula propiciando maior resistência à parede celular, tornando, a planta, mais resistente a danos mecânicos e ao estresse hídrico. Objetivou-se, portanto, avaliar os efeitos de silício, presente em escória de siderurgia, e lâminas de água, no desenvolvimento de plantas de milho. Os tratamentos resultaram da combinação de quatro lâminas de irrigação referentes à reposição de água de 50, 75, 100 e 125 % da evapotranspiração da cultura, com quatro doses de silicato de cálcio e magnésio correspondentes a 0, 300, 600 e 900kg ha"1 de silício. O delineamento experimental foi em blocos ao acaso, em esquema de parcelas subdivididas, sendo as lâminas de água distribuídas em faixas e as doses de silício compondo as subparcelas. Verificou-se que as variáveis de crescimento como comprimento e diâmetro do caule, área foliar e massa seca da parte aérea foram afetadas pelas lâminas de irrigação e/ou pela adubação silicatada. A produção do milho foi significativamente influenciada pelas dosagens de silício e lâminas de água, obtendo-se a maior produção de grãos com a dosagem de 600 Kg.ha"1 de silício, e nas maiores lâminas de irrigação. A melhor eficiência do uso da água para produção de grãos, foi nos tratamentos de 600Kg . ha"1 combinada com a lâmina de reposição de 125 % da ETC. / The experiment was conducted under greenhouse conditions from the Department of Agricultural Engineering Technology Center and Natural Resources, Universidade Federal de Campina Grande, Campina Grande, PB, located at the geographical coordinates: 7° 15' 18" south latitude, 35° 55' 28" west longitude, average elevation of 550m. It considers that the application of steel industry residues in doses that reflect the growth of silicon as a nutrient and not as a corrective of soil acidity leads to the saturation of sites of adsortion of phosphorus in the soil, making phosphorus more absorbable by the plants. Another point of importance is that silicon tends to form an extra layer in the cell providing greater slice to the cell wall, making the plant more resistant to mechanical damage and to water stress. So the objective, for both, to assess the effects of silicate, present in steel industry waste, and water blades on the corn plants development. The treatments were the combinations of four irrigation levels concerning water replacement of 50, 75, 100 and 125% of crop évapotranspiration, with four doses of calcium silicate and magnesium corresponding to 0, 300, 600 and 900kg ha"1 of silicon. The experimental design was in a randomized block in split plots, and the irrigation water divided into tracks and silicon levels composing subplots. It was found that the growth variables such as length and stem diameter, leaf area and shoot dry weight were implemented by irrigation water and/ or silicate fertilization. Corn yield was significantly influenced by the doses of silicate and water blades, it was obtained the largest grain production with the silcate dosage of 600kg ha"1, and higher irrigation. The highest efficiency of water use for grain production was with the treatments of 600kg. ha"1 combined with the 125% blade replacement of the ETc.

Made available in DSpace on 2014-07-29T14:52:07Z (GMT). No. of bitstreams: 1 Tese Sara Lane Sousa Goncalves.pdf: 2446569 bytes, checksum: be2de6fce1dea2702fdaaeffdde00096 (MD5) Previous issue date: 2007-07-30 / The importance of maize and their quality is unquestionable, due to its diversification of use. The Green maize is considered a special type of corn, as sweet corn, popcorn, maize, waxy maize white corn, baby corn, etc., and as such, is not included in systematic surveys of agricultural crops of the Brazilian Institute of geography and statistics. In this sense porpose in this work, characterize some productive aspects of pamonharias of the metropolitan area of the city of Goiânia and identify, according to these aspects, characteristics phytotecnic and desirable technology for green maize producing pamonhas. Due to specificity of stewardship, green maize is ranked as one of the types of special maize, and to work with special types of maize, the producer must have a secure channel connection with buyers and market access. This conduit is performed largely by the distributors. The Green maize market for producing pamonhas requires rigorous qualitative assessments, which imposes a greater control of the quality of its products. According to these requirements, some commercial companies and producers are seeking to develop plant varieties, besides that they permit the achievement of high productivity of spikes, agronomic and technological characteristics have favorable, whereas microbiological aspects, physiological, throughout the product. The State of Goiás is nationally known for pamonhas and existing in their pamonharias cities. In Goiania, concentrates a large number of pamonharias, in which the goianiense is not limited to the traditional pamonha, offering its customers a wide variety of delicacies of corn. The pamonha, which in its formulation uses the mass obtained from green maize added to other products, is cooked in own corn straw and served for consumption, and fried, or baked after being baked. The State of Goiás is nationally known for pamonhas and existing in their pamonharias cities. In Goiania, concentrates a large number of pamonharias, in which the goianiense is not limited to the traditional pamonha, offering its customers a wide variety of delicacies of maize. However, the cultivation of green maize, whereas their by-products in particular pamonha, could provide the farmer profitability since the entire production chain is the most well studied quantitatively and qualitatively. Such studies may provide the producer with access to a differentiated market and expanding, offering consumers a healthy food the right price, approaching the farmer to the consumer. / The importance of maize and their quality is unquestionable, due to its diversification of use. The Green maize is considered a special type of corn, as sweet corn, popcorn, maize, waxy maize white corn, baby corn, etc., and as such, is not included in systematic surveys of agricultural crops of the Brazilian Institute of geography and statistics. In this sense porpose in this work, characterize some productive aspects of pamonharias of the metropolitan area of the city of Goiânia and identify, according to these aspects, characteristics phytotecnic and desirable technology for green maize producing pamonhas. Due to specificity of stewardship, green maize is ranked as one of the types of special maize, and to work with special types of maize, the producer must have a secure channel connection with buyers and market access. This conduit is performed largely by the distributors. The Green maize market for producing pamonhas requires rigorous qualitative assessments, which imposes a greater control of the quality of its products. According to these requirements, some commercial companies and producers are seeking to develop plant varieties, besides that they permit the achievement of high productivity of spikes, agronomic and technological characteristics have favorable, whereas microbiological aspects, physiological, throughout the product. The State of Goiás is nationally known for pamonhas and existing in their pamonharias cities. In Goiania, concentrates a large number of pamonharias, in which the goianiense is not limited to the traditional pamonha, offering its customers a wide variety of delicacies of corn. The pamonha, which in its formulation uses the mass obtained from green maize added to other products, is cooked in own corn straw and served for consumption, and fried, or baked after being baked. The State of Goiás is nationally known for pamonhas and existing in their pamonharias cities. In Goiania, concentrates a large number of pamonharias, in which the goianiense is not limited to the traditional pamonha, offering its customers a wide variety of delicacies of maize. However, the cultivation of green maize, whereas their by-products in particular pamonha, could provide the farmer profitability since the entire production chain is the most well studied quantitatively and qualitatively. Such studies may provide the producer with access to a differentiated market and expanding, offering consumers a healthy food the right price, approaching the farmer to the consumer.

As características físicas e físico-químicas dos híbridos de milho verde para a produção de pamonha e ainda o efeito do armazenamento da matéria-prima sobre as características de qualidade do produto final são ainda pouco conhecidas, mas de grande importância para se implantar agroindústrias melhor estruturadas. Os objetivos do presente trabalho foram avaliar híbridos de milho para a produção de pamonhas e também avaliar o efeito do armazenamento (condições ambientes e de refrigeração) desses híbridos sobre as características físicas, físico-químicas e sensoriais das pamonhas produzidas. Os híbridos avaliados foram o AG1051, BM3061 e DOW8003. Para a caracterização dos mesmos foram utilizadas espigas recém-colhidas, que foram avaliadas (análises físicas, físico-químicas, porcentagem de massa) e processadas em pamonhas que foram avaliadas mediante análises físicas, físico-químicas e análise sensorial (ADQ). Os grãos dos três híbridos avaliados apresentaram semelhanças quanto à composição (teor de umidade de 67,4% e de fibras solúveis de 0,3%), cor (luminosidade 72, croma a* -0,8 e croma b* de 33). Nas demais características, os híbridos apresentaram diferenças estatísticas (p<0,05) entre si, com teores de amido (11,4 a 12,8%), carboidratos solúveis (0,8 a 1,6%) e fibras insolúveis (2,2 a 2,8%). Nas propriedades de pasta (RVA) apresentaram valores mais amplos, variando a viscosidade máxima entre 202 e 314RVU e tendência à retrogradação entre 94 e 164RVU. As pamonhas elaboradas com estes híbridos apresentaram composição mais variável, com pH entre 7,1 e 7,5, umidade (63,6 a 65,9%), amido (5,0 a 5,4%), carboidratos solúveis totais (18,9 a 21,8%), fibras solúveis (0,3 a 1,0%), fibras insolúveis (1,1 a 1,5%). Os parâmetros de cor foram luminosidade (54,8 a 59,8%), croma a* (-4,6 a -5,1) e croma b* (20,5 a 29,6). A firmeza em texturômetro entre 804 e 1584N. Na avaliação sensorial as notas variaram para cor amarela de 5,7 a 6,3, textura cremosa (4,2 a 5,8), fibrosa (5,4 a 6,1), firme (6,0 a 7,1) e impressão global (6,4 a 7,5). O efeito do armazenamento dos híbridos na palha em condições ambientes (25ºC e 80%UR) e sob refrigeração (7&#176;C e 98%UR) sobre a qualidade dos grãos e das pamonhas foi avaliado aos zero, 3 e 6 dias após a colheita. É recomendado o armazenamento na condição de refrigeração (7&#176;C) das espigas de milho verde para elaboração de pamonha, pois foi mais eficiente em manter as características físicas e físicoquímicas do milho e alterar menos as características das pamonhas. Os produtos dos três híbridos armazenados ao ambiente e sob refrigeração receberam, no geral, boas notas pelos provadores, porém, observa-se tendência das pamonhas obtidas com matérias-primas armazenadas por 6 dias, de apresentarem-se mais firmes e fibrosas, menos cremosas e com sabor de fermentado. Pode-se concluir que, além das variações decorrentes do armazenamento, ocorre também variabilidade dentro dos híbridos e deve haver interferência do processamento nas características destes produtos, principalmente nas etapas de formulação e cocção em água, além do tipo de embalagem requisitada. / The physicochemical characteristics of the hybrids of green corn for the production of pamonha and the effect of the raw materials storage on the quality of the final product are still not well known, but of great importance to the development of the agro-industry. The objectives of the present study were to evaluate hybrids of corn for the production of pamonha and the effects of the storage (ambient conditions and refrigeration) of these hybrids on the physical, physicochemical and sensory characteristics of pamonha. The hybrids evaluated were the AG1051, BM3061 and DOW8003. Newly harvested corn-cobs have been used to characterize the hybrids. They were evaluated with regard to physical and physicochemical characteristics and mass percentage. The processed pamonhas were also analysed regarding their physical, physicochemical and sensory characteristics (DQA). The grains of the three hybrids presented similarities with regard to composition (moisture content of 67.4% and soluble fibers of 0.3%) and color (luminosity 72, chroma a* -0.8 and chroma b* 33). The hybrids were statistically different (p<0.05) with regard to starch content (11.4 a 12.8%), soluble carbohydrates (0.8 a 1.6%) and insoluble fibers (2.2 a 2.8%). With regard to the pasting properties (RVA), the results presented wider differences: the peak viscosity varied between 202 and 314RVU and the setback, between 94 and 164RVU. The pamonhas prepared with the hybrids presented more variable composition, with pH between 7.1 and 7.5, moisture content between 63.6 and 65.9%, starch content between 5.0 and 5.4%, total soluble carbohydrates between 18.9 and 21.8%, soluble fibers between 0.3 and 1.0%, and insoluble fibers between 1.1 and 1.5%. The parameters of color were Luminosity (54.8 to 59.8%), chroma a* (-4.6 to -5.1) e chroma b* (20.5 to 29.6). The hardness (texture analyzer) varied between 804 and 1584N. In the sensory analysis, the grades varied from 5.7 to 6.3 for the yellow color, 4.2 to 5.8 for the creamy texture, 5.4 to 6.1 for the fibrous texture, 6.0 to 7.1 for the firmness and the general impression varied from 6.4 to 7.5. The effects of the storage of the hybrids with husks, at room temperature (25&#176; C and 80% UR) and under refrigeration (7&#176; and 98% UR), on the quality of the grains and pamonhas were assessed at 0, 3 and 6 days after the harvest. It is recommended the storage of the corn cobs for the production of pamonha under refrigeration (7oC) because this condition results in better maintenance of the physical and physicochemical characteristics of the corn and pamonhas. The products of the three hybrids stored at room temperature and under refrigeration received, in general, good grades by the provers, however, it was observed that the pamonhas produced with raw materials stored for 6 days were firmer and more fibrous, less creamy and with some yeasty flavour. It can be concluded that, apart from the variations due to the storage, there is variability within the hybrids and there must be interference of the processing in the characteristics of the products, mainly in the steps of formulation and boiling into water, besides of the type of packaging required.

As características físicas e físico-químicas dos híbridos de milho verde para a produção de pamonha e ainda o efeito do armazenamento da matéria-prima sobre as características de qualidade do produto final são ainda pouco conhecidas, mas de grande importância para se implantar agroindústrias melhor estruturadas. Os objetivos do presente trabalho foram avaliar híbridos de milho para a produção de pamonhas e também avaliar o efeito do armazenamento (condições ambientes e de refrigeração) desses híbridos sobre as características físicas, físico-químicas e sensoriais das pamonhas produzidas. Os híbridos avaliados foram o AG1051, BM3061 e DOW8003. Para a caracterização dos mesmos foram utilizadas espigas recém-colhidas, que foram avaliadas (análises físicas, físico-químicas, porcentagem de massa) e processadas em pamonhas que foram avaliadas mediante análises físicas, físico-químicas e análise sensorial (ADQ). Os grãos dos três híbridos avaliados apresentaram semelhanças quanto à composição (teor de umidade de 67,4% e de fibras solúveis de 0,3%), cor (luminosidade 72, croma a* -0,8 e croma b* de 33). Nas demais características, os híbridos apresentaram diferenças estatísticas (p<0,05) entre si, com teores de amido (11,4 a 12,8%), carboidratos solúveis (0,8 a 1,6%) e fibras insolúveis (2,2 a 2,8%). Nas propriedades de pasta (RVA) apresentaram valores mais amplos, variando a viscosidade máxima entre 202 e 314RVU e tendência à retrogradação entre 94 e 164RVU. As pamonhas elaboradas com estes híbridos apresentaram composição mais variável, com pH entre 7,1 e 7,5, umidade (63,6 a 65,9%), amido (5,0 a 5,4%), carboidratos solúveis totais (18,9 a 21,8%), fibras solúveis (0,3 a 1,0%), fibras insolúveis (1,1 a 1,5%). Os parâmetros de cor foram luminosidade (54,8 a 59,8%), croma a* (-4,6 a -5,1) e croma b* (20,5 a 29,6). A firmeza em texturômetro entre 804 e 1584N. Na avaliação sensorial as notas variaram para cor amarela de 5,7 a 6,3, textura cremosa (4,2 a 5,8), fibrosa (5,4 a 6,1), firme (6,0 a 7,1) e impressão global (6,4 a 7,5). O efeito do armazenamento dos híbridos na palha em condições ambientes (25ºC e 80%UR) e sob refrigeração (7&#176;C e 98%UR) sobre a qualidade dos grãos e das pamonhas foi avaliado aos zero, 3 e 6 dias após a colheita. É recomendado o armazenamento na condição de refrigeração (7&#176;C) das espigas de milho verde para elaboração de pamonha, pois foi mais eficiente em manter as características físicas e físicoquímicas do milho e alterar menos as características das pamonhas. Os produtos dos três híbridos armazenados ao ambiente e sob refrigeração receberam, no geral, boas notas pelos provadores, porém, observa-se tendência das pamonhas obtidas com matérias-primas armazenadas por 6 dias, de apresentarem-se mais firmes e fibrosas, menos cremosas e com sabor de fermentado. Pode-se concluir que, além das variações decorrentes do armazenamento, ocorre também variabilidade dentro dos híbridos e deve haver interferência do processamento nas características destes produtos, principalmente nas etapas de formulação e cocção em água, além do tipo de embalagem requisitada. / The physicochemical characteristics of the hybrids of green corn for the production of pamonha and the effect of the raw materials storage on the quality of the final product are still not well known, but of great importance to the development of the agro-industry. The objectives of the present study were to evaluate hybrids of corn for the production of pamonha and the effects of the storage (ambient conditions and refrigeration) of these hybrids on the physical, physicochemical and sensory characteristics of pamonha. The hybrids evaluated were the AG1051, BM3061 and DOW8003. Newly harvested corn-cobs have been used to characterize the hybrids. They were evaluated with regard to physical and physicochemical characteristics and mass percentage. The processed pamonhas were also analysed regarding their physical, physicochemical and sensory characteristics (DQA). The grains of the three hybrids presented similarities with regard to composition (moisture content of 67.4% and soluble fibers of 0.3%) and color (luminosity 72, chroma a* -0.8 and chroma b* 33). The hybrids were statistically different (p<0.05) with regard to starch content (11.4 a 12.8%), soluble carbohydrates (0.8 a 1.6%) and insoluble fibers (2.2 a 2.8%). With regard to the pasting properties (RVA), the results presented wider differences: the peak viscosity varied between 202 and 314RVU and the setback, between 94 and 164RVU. The pamonhas prepared with the hybrids presented more variable composition, with pH between 7.1 and 7.5, moisture content between 63.6 and 65.9%, starch content between 5.0 and 5.4%, total soluble carbohydrates between 18.9 and 21.8%, soluble fibers between 0.3 and 1.0%, and insoluble fibers between 1.1 and 1.5%. The parameters of color were Luminosity (54.8 to 59.8%), chroma a* (-4.6 to -5.1) e chroma b* (20.5 to 29.6). The hardness (texture analyzer) varied between 804 and 1584N. In the sensory analysis, the grades varied from 5.7 to 6.3 for the yellow color, 4.2 to 5.8 for the creamy texture, 5.4 to 6.1 for the fibrous texture, 6.0 to 7.1 for the firmness and the general impression varied from 6.4 to 7.5. The effects of the storage of the hybrids with husks, at room temperature (25&#176; C and 80% UR) and under refrigeration (7&#176; and 98% UR), on the quality of the grains and pamonhas were assessed at 0, 3 and 6 days after the harvest. It is recommended the storage of the corn cobs for the production of pamonha under refrigeration (7oC) because this condition results in better maintenance of the physical and physicochemical characteristics of the corn and pamonhas. The products of the three hybrids stored at room temperature and under refrigeration received, in general, good grades by the provers, however, it was observed that the pamonhas produced with raw materials stored for 6 days were firmer and more fibrous, less creamy and with some yeasty flavour. It can be concluded that, apart from the variations due to the storage, there is variability within the hybrids and there must be interference of the processing in the characteristics of the products, mainly in the steps of formulation and boiling into water, besides of the type of packaging required.