O oídio do pimentão e pimenteiras, causado pelo fungo Leveillula taurica, tem sido considerado atualmente a doença mais séria do cultivo protegido, causando perdas de até 75%. O uso de fungicidas é ineficaz sendo a melhor maneira de controle através da resistência genética. As fontes de resistência ao oídio encontradas em Capsicum annuum L., não tem sido satisfatórias por apresentarem resistência parcial e as melhores fontes ocorrem nas espécies C. baccatum e C. chinense. Existem poucos estudos sobre a herança da resistência nessas espécies. O objetivo deste trabalho foi de triar os acessos da coleção de Capsicum da ESALQ/USP, identificando possíveis fontes de resistência nas espécies C. annuum, C. baccatum e C. chinense e obter informações sobre a herança da reação de pimentão e pimentas ao oídio. Para isso 156 acessos de Capsicum foram triados e posteriormente cruzamentos entre progenitores resistentes versus suscetíveis e resistentes versus resistentes foram obtidos. As gerações F2 e alguns retrocruzamentos foram obtidos. As avaliações das reações ao oídio foram feitas na fase de frutificação, através de uma escala de notas de acordo com a severidade da doença de 1 (resistente) a 5 (altamente suscetível). Foram estimados: o número de locos segregantes, os coeficientes de herdabilidade, os progressos esperados na seleção e o tipo de ação gênica envolvida. Foram avaliadas também as reações dos híbridos entre progenitores resistentes. Dentre os materiais triados em C. annuum apenas 5% foram considerados resistentes, em C. baccatum 84% e em C. chinense 85%. A herança da resistência aooídio em Capsicum mostrou ser poligênica. As herdabilidades e ganhos de seleção estimados foram altos, indicando boas perspectivas de progresso seletivo. Os progenitores resistentes em Capsicum annuum possuem diferentes mecanismos genéticos e expressões de resistência. Enquanto em C. baccatum e C. chinense os mecanismos de resistência mostraram ser os mesmos, havendo alelismo entre as fontes. A fonte de resistência do pimentão HV-12 foi a melhor para o uso no melhoramento. / Powdery mildew caused by the fungus Leveillula taurica, is considered the most serious greenhouse sweet pepper disease, causing losses up to 75%. Its control by fungicide is ineffective, and the best way to control would be by genetic resistance. Powdery mildew resistance sources identified in Capsicum annuum L. have been unsatisfactory because they have partial resistance. The best resistant sources seem to be found in the species C. baccatum and C. chinense. However, the resistance inheritance has not been studied in these hot pepper species, except for C. annuum, with few published pappers. The present study aimed to screen the Capsicum ESALQ/USP collection accesses, to identify potential resistance sources in C. annuum, C. baccatum and C. chinense and elucidate the reaction inheritance to powdery mildew in sweet pepper and hot pepper. A total 156 Capsicum access were tested. Crosses among resistant and susceptible progenitors and among resistant ones were carried out. F2 and backcrosses generations were obtained. Reactions evaluations to powdery mildew were carried out during the fruit production using rating system based on score disease severity using scale varying from 1 (resistant) to 5 (highly susceptible). Estimation of segregating loci number, heritability and expected selection gains was made, to investigate the gene action and to evaluate the reaction to powdery mildew from resistant versus resistant single hybrids. Only 5% of the C. annuum accesses evaluated were considered to be resistant, in contrast with 84% and 85% obtained for C. baccatum and C. chinense, respectively. Resistance inheritance to powdery mildew in Capsicum spp. was found to be polygenic. In view of the high heritability and selection gains estimates, good selection progresses are expected. The genetic systems controlling resistance in the Capsicum annuum progenitors have different genetic mechanisms and expressions of resistance, while in C. baccatum and C. chinense showed to be the same in each ones with allelism between the sources. The sweet pepper HV-12 was the best source to use in breeding.

The problem of this study was to examine the community, stockholder, and consumer public relations of the Dr Pepper Company. The data were collected by an examination of the major areas in Dr Pepper's public relations department. Detailed questionnaires were used in interviewing the department's head, Harry Ellis, and his assistant, Jim Ball. Follow-up interviews clarified Ball's and Ellis's responses to the questionnaires. Chapter I introduces the thesis. Chapter II presents information about Dr Pepper's consumer relations, Chapter III presents data about stockholder relations, and Chapter IV presents information about community relations. Chapter V summarizes the study and makes conclusions and recommendations. Dr Pepper's overriding weakness was the lack of pre- or post-testing of its public relations efforts; and its strengths are that it has never been accused of doing misleading advertising and it labels its products so that the consumer knows its content. The recommendation was made to expand and departmentalize the public relations operation.

Call number: LD2668 .T4 1979 D66 / Master of Science

M.Tech. Agriculture / Sweet peppers (Capsicum annuum L.) are also known as bell peppers or capsicum belonging to the family Solanaceae. The sweet pepper contains various bioactive compounds along with significant amounts of beta-carotene (provitamin-A) and other similar compounds. This technological study was carried out to investigate the influence of photo-selective nets (ChromatiNet™) (red, pearl and yellow), with 40% shading effect, on the morphological parameters (plant height, leaf chlorophyll, stem diameter, leaf area, number of leaves, number of flowers, number of fruit, fruit weight, marketable yield, and pest and disease incidence, the fruit quality parameters (fruit mass, firmness, colour, soluble solids content and titratable acidity) and health promoting compounds (ascorbic acid, lycopene content, β-carotene, total phenols and flavonoids, and antioxidant scavenging activity) of three selected sweet pepper cultivars at harvest maturity stage. The commercially used black net (25% shading) was also included for comparison measures (control). The photosynthetically active radiation, air temperature and relative humidity were monitored throughout the growing period.

Studies were carried out at the Safford Agricultural Center using some soil amendments as anti-crusting agents. The results are promising in terms of improved stands on soils subject to crusting. Additional research is needed in order to determine proper rates which will reduce crusting without being toxic to the emerging seedlings.

No description available.

Neste trabalho, avaliou-se a eficácia do uso da oleoresina de capsaicina, extraído das pimentas Malagueta, Red Savina e Bhut Jolokia, no tratamento da superfície de madeiras do gênero Pinus sp. com teores de umidade de equilíbrio de 12% e 0%. Os corpos de prova foram submetidos ao ataque de fungos Paecilomyces variotti e Pycnoporus sanguineus. Foi utilizado um preservante sintético conhecido comercialmente como stain para se comparar com a eficiência de preservantes naturais à base de oleoresina de capsaicina. A partir de medidas de ângulo de contato das superfícies das madeiras tratadas com o óleo de capsaicina, observou-se que a pimenta Bhut Jolokia e o preservante stain proporcionavam menor molhabilidade para a espécie de madeira estudada em ambos teores de umidade. O tratamento preservante fez com que a energia de superfície diminuísse se comparada aos valores de amostras de madeiras sem o tratamento preservante devido às contribuições polares e dispersivas. A análise estatística dos resultados, pelo método de Tukey, mostrou que não existe um grupo de resultados estatisticamente equivalente aos obtidos com a amostra testemunha (sem tratamento). As amostras de Pinus sp. a um teor de umidade 0% mostrou-se mais protegida superficialmente quando modificada com a oleoresina extraída da pimenta Bhut Jolokia e o mesmo efeito foi observado estatisticamente para o preservante stain. A técnica de Langmuir foi utilizada para melhor compreender as interações capsaicina/ergosterol, capsaicina/DPPG (dipalmitoil fosfatidil glicerol) e capsaicina/DPPG/ergosterol. A isotermas de pressão de superfície vs área por molécula se mostraram mais expandidas quando a subfase continha oleoresina de capsacina e quando comparada com as de lipídio puro (DPPG), indicando assim, a inserção da capsaicina na monocamada. Em linhas gerais, oleoresina de capsaicina extraída da pimenta Bhut Jolokia mostrou-se mais eficiente em todos os aspectos se comparada com as pimentas Red Savina e Malagueta, marcando, assim, uma potencialidade para uso como preservante natural de madeiras. / The present study evaluated the effectiveness of capsaicin oleoresin extracted from Malagueta, Red Savina and Bhut Jolokia peppers in the surface treatment of Pinus sp. with moisture contents of 12% and 0%. The samples were submitted to the attack of Paecilomyces variotti and Pycnoporus sanguineus fungus. A synthetic wood preservative, that is commercially known as stain, was used to compare the effectiveness of natural preservatives based on capsaicin oleoresin. From contact angle measurements for wood surfaces treated with capsaicin oleoresin, it was obtained that Bhut Jolokia pepper and stain preservatives have provided worse wettability for wood samples at both moisture contents. The preservative treatment caused a decrease in the surface energy when compared to the samples without preservative treatment due to polar and dispersive contributions. Statistical analysis for the results by using the Tukey method showed that there is not a group of results that are statistically equivalent to those obtained for the control samples (without treatment). Pinus sp. samples at a moisture content of 0% showed to be more surface protected after being modified with the oleoresin extracted from Bhut Jolokia; the same effect was observed statistically for stain. The Langmuir technique was used to better understand interactions among capsaicin/ergosterol, capsaicin/DPPG (dipalmitoyl phosphatidyl glycerol) and capsaicin/DPPG/ergosterol. Surface pressure vs. area per molecule isotherms appeared to be even more extended when the subphase contained capsaicin oleoresin instead of pure lipid (DPPG), thus indicating the inclusion of capsaicin into the monolayer. In general, the capsaicin oleoresin extracted from Bhut Jolokia proved to be more efficient in all the aspects of characterization when compared to Red Savina and Malagueta highlighting its potential for use as a natural wood preservative.

A vida útil do filé de salmão fresco é em grande parte limitada pela deterioração microbiana, proteolítica e oxidativa. Esse trabalho visou estudar o efeito do filme de quitosana adicionado ou não do extrato de resíduo agroindustrial de pimenta rosa (Schinus terebinthifolius Raddi) sobre a vida útil e qualidade de salmão do Atlântico (Salmo salar) fresco, embalado em atmosfera modificada (AM, 100% CO2), durante 28 dias. Os filés de salmão (± 300 g) com 11 dias post mortem sem pele e sem ossos foram embalados em 100% de dióxido de carbono (CO2), submetidos aos tratamentos: sem filme (TC), com filme de quitosana (TFQ) e com filme de quitosana adicionado do extrato de resíduo agroindustrial de pimenta rosa (TFQPR), armazenados a 2 ± 1° C e sem exposição à luz por 0 (11 dias), 7, 14, 21 e 28 dias. Após cada período de armazenamento, nove bandejas de cada tratamento foram analisadas de acordo com parâmetros físico-químicos (pH, cor, capacidade de retenção de água (CRA), perfil de textura (PT), bases voláteis totais (BVT), trimetilamina (TMA), estabilidade oxidativa, perfil de ácidos graxos (PAG), degradação de ATP e seus catabólitos), microbiológicas (microrganismos aeróbios mesófilos e psicrotróficos, bactérias láticas, coliformes totais e termotolerantes) e sensoriais. O estudo foi conduzido por um delineamento inteiramente casualizado com arranjo fatorial (3 tratamentos x 5 tempos de armazenamento), considerado como parcela o filé de salmão embalado em atmosfera modificada, com 3 repetições. Os dados foram analisados no ambiente R, a fim de verificar o efeito de tempo, tratamento e tempo x tratamento. Durante o armazenamento, o pH oscilou para os três tratamentos. Observou-se a descoloração dos filés de salmão devido à oxidação dos carotenoides astaxantina e cantaxantina, presentes no músculo do pescado. Ao longo do armazenamento, CRA foi reduzida, influenciando no perfil de textura das amostras. Os filés de salmão tornaram-se mais macios devido à proteólise muscular e a ação de microrganismos deteriorantes presentes. Os dados de oxidação lipídica foram baixos e não influenciou no PAG do salmão - considerando que o salmão é uma boa fonte de ácidos graxos poli-insaturados da série ômega-3. Os microrganismos deteriorantes analisados aumentaram ao longo do armazenamento, porém não ultrapassaram os limites recomendados pela ICMSF, bem como a contagem dos microrganismos patógenos. A análise sensorial permitiu verificar as mudanças nos filés de salmão ao longo do armazenamento, porém não houve diferença significativa entre os tratamentos. Em conclusão, o filme ativo foi eficiente na manutenção da qualidade e vida útil dos filés de salmão embalados com AM durante 28 dias de armazenamento, em comparação com o grupo controle (TC). / Shelf-life of the fillet of fresh salmon is greatly limited by microbial, proteolytic and oxidative deterioration. This research aimed to study the effect of chitosan active films and the addition of agro-industrial residue of pink pepper (Schinus terebinthifolius Raddi) on this film on fresh Atlantic salmon (Salmo salar) shelf-life and quality packaged in modified atmosphere packaging (MAP, 100% CO2) during 28 days. Skinless and boneless salmon fillets (± 300 g) with 11 days post mortem were packaged in 100% carbon dioxide (CO2) MAP according to three treatments: without chitosan film (TC), with chitosan film (TFQ) and with chitosan film added with agro-industrial residue of pink pepper (TFQPR), stored at 2 ± 1° C and under dark condition for 0 (11 days),7, 14, 21, and 28 days. After each retail day, 9 trays of each treatment were analyzed according to physical-chemical (pH, color, water holding capacity (WHC), texture profile (TP), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), oxidative stability, fatty acid profile (FAP), and ATP and ATP-catabolites quantification), microbiological (the content of mesophilic, psychrotrophic, lactic, thermotolerant bacteria and total coliform), and sensory parameters. This research used Completely Randomized Design (CRD) with a factorial arrangement (3 treatments x 5 five storage time), considering the packaged salmon fillet as a research unity, with 3 repetitions. Data was analyzed on R environment, in order to verify time, treatment and time x treatment effects. During storage, pH oscillated for the three treatments. The salmon fillets discolored due to the carotenoids astaxanthin and canthaxanthin oxidation, which are present in fish muscle. Along storage time, WHC reduced, influencing on sample texture profile. Salmon fillets softened, which is possibly resulting from muscle proteolysis and from spoilage bacteria action. Lipid oxidation data were low and did not influence on salmon FAP - considering that salmon is a good source of omega-3 poly-unsaturated fatty acid. Fish spoilage bacteria increased along storage, but it was not higher than the legal limit established by ICMSF, as well as pathogen bacteria. Sensory analysis revealed overall changing on salmon fillets during storage. In conclusion, active film was efficient in the maintenance of quality and shelf-life of MAP-packaged salmon fillets during 28 days of storage, compared to control group (TC).

Producing red bell peppers in high temperature and light environments can be challenging because many new semi-indeterminate varieties produce small plant canopies that leave fruit exposed to damage (sunscald) caused by solar radiation. Pepper production in Utah coincides with high air temperatures and solar radiation levels during July, August, and September. Increasing plant canopy size is one way to protect fruit from solar radiation. Low tunnels optimize plant growth by increasing air and soil temperatures. Growing plants under low tunnels early in the season could increase fruit shading later in the season. Another way to protect fruit is by using mechanical shade. Hanging shade cloth over a crop has been shown to decrease air temperatures and solar radiation levels reaching fruit. While the common production practice is to horizontally orient shade cloth, vertically orienting shade cloth may also be effective by providing shade to the crop in the morning and evening. These protection methods were evaluated in Layton, Utah for effectiveness of increasing yield by decreasing sunscald occurrence. While plants grown under low tunnels for two weeks after transplanting had larger canopies, they did not increase yield or decrease sunscald compared to plants not grown under low tunnels. Vertical shade increased yield and decreased sunscald most effectively when combined with plants grown under low tunnels. Vertical shade protected exposed fruit when the sun was at lower elevations while increased canopy shade protected fruit when the sun was at high solar elevations. Horizontal shade completely eliminated sunscald and produced the largest yields of high quality fruit. The additional costs associated with using supplemental shade were offset by increased yields and higher value of larger fruit. Separate studies were carried out to determine how sunlight and wind influence the temperature of pepper fruit. Sunlight exceeding 550 W·m-2 increased pepper fruit surface temperature (FST) to damaging levels. Wind decreased pepper FST but moderate wind speeds (3.0 m·s-1) did not decrease it below damaging levels. To insure protection, growers should apply supplemental shade when solar radiation levels exceed 550 W·m-2. These results provide improved guidelines for growers interested in using supplemental shade to provide pepper fruit for local and national consumption. Additionally, pepper growers in high air temperature and light environments can increase productivity and profitability with the use of supplemental shade.

Dissertation (Ph.D.)--Auburn University, 2009. / Abstract. Includes bibliographic references (p.72-81).