Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua
Autor(a) principal: | |
---|---|
Data de Publicação: | 2008 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/4365 |
Resumo: | Considering the importance of Meloidogyne spp. on the seedlings formation and the potential of the mustard cake and essential oil in the control of this nematode, it was proposed to develop an application technology of these products for the substrates treatment in order to get health coffee seedlings, as well as to determinate the shelf life of the mustard cake. Previously, it was evaluated the gas reaching on the substrate and then, different ways of applying oil and mustard cake. The gas reached 30 cm of distance horizontally and vertically down, that resulted in 100% of nematode mortality. In case of essential oil, the gas movement upright was efficient until 20 cm, but no satisfactory control was observed with the cake. The oil application, independently of the distribution way, resulted in 100% of M. exigua mortality, but the same result only was obtained by the cake application on transversal and longitudinal furrows. Also, the efficiency of the essential oil formulation, biofumigation time and the cake storage in different conditions were evaluated. Increasing the fumigation time to 10 instead of 5 days, allowed to reduce the oil doses to 60 mL/m3, with 100% of nematode control. The influence of the storage recipient type and cake storage conditions on the ITCA concentration was evaluated until 14 months. The preservation of the cake in impermeable packaging (bottle) guaranteed the ITCA concentration and J2 mortality percentage until 14 months, independently the temperature and light. In permeable packaging (paper bag), at environment temperature, the conservation was maintained until 5 months, but when maintained on the fridge the conservation lasted 14 months. In conclusion, the best way of cake application is in the cross format, spaced every 40 cm. The impregnated paper stick with essential oil is a possible substitute to the methyl bromide in the infested substrate treatment on coffee nurseries. It is possible to store the mustard cake from one to another year if using a recipient hermetically closed, or by using paper bag on the fridge. |
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Aguiar, Naylor Daniel da Costahttp://lattes.cnpq.br/3639805372585363Dhingra, Onkar Devhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788051H5Maffia, Luiz Antôniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783229P9Oliveira, Rosângela D arc de Limahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788026Z3Pereira, Olinto Liparinihttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4767879D4Pereira, Antonio Alveshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780579Y12015-03-26T13:37:38Z2008-11-242015-03-26T13:37:38Z2008-02-25AGUIAR, Naylor Daniel da Costa. Technology of application of the mustard cake and essential oil for the Meloidogyne exigua control. 2008. 65 f. Dissertação (Mestrado em Etiologia; Epidemiologia; Controle) - Universidade Federal de Viçosa, Viçosa, 2008.http://locus.ufv.br/handle/123456789/4365Considering the importance of Meloidogyne spp. on the seedlings formation and the potential of the mustard cake and essential oil in the control of this nematode, it was proposed to develop an application technology of these products for the substrates treatment in order to get health coffee seedlings, as well as to determinate the shelf life of the mustard cake. Previously, it was evaluated the gas reaching on the substrate and then, different ways of applying oil and mustard cake. The gas reached 30 cm of distance horizontally and vertically down, that resulted in 100% of nematode mortality. In case of essential oil, the gas movement upright was efficient until 20 cm, but no satisfactory control was observed with the cake. The oil application, independently of the distribution way, resulted in 100% of M. exigua mortality, but the same result only was obtained by the cake application on transversal and longitudinal furrows. Also, the efficiency of the essential oil formulation, biofumigation time and the cake storage in different conditions were evaluated. Increasing the fumigation time to 10 instead of 5 days, allowed to reduce the oil doses to 60 mL/m3, with 100% of nematode control. The influence of the storage recipient type and cake storage conditions on the ITCA concentration was evaluated until 14 months. The preservation of the cake in impermeable packaging (bottle) guaranteed the ITCA concentration and J2 mortality percentage until 14 months, independently the temperature and light. In permeable packaging (paper bag), at environment temperature, the conservation was maintained until 5 months, but when maintained on the fridge the conservation lasted 14 months. In conclusion, the best way of cake application is in the cross format, spaced every 40 cm. The impregnated paper stick with essential oil is a possible substitute to the methyl bromide in the infested substrate treatment on coffee nurseries. It is possible to store the mustard cake from one to another year if using a recipient hermetically closed, or by using paper bag on the fridge.Considerando a importância de Meloidogyne spp. na formação de mudas e o potencial do óleo e da torta de mostarda no controle desses nematóides, objetivou-se desenvolver uma tecnologia de aplicação desses produtos para o tratamento de substrato para a formação de mudas de cafeeiro, bem como determinar a vida de prateleira da torta. Para tal, estudaram-se formas de aplicação do óleo e da torta da mostarda, alcance dos gases, eficiência da formulação em óleo, tempo de biofumigação e armazenamento da torta em diferentes condições. Os gases tiveram alcance na horizontal e vertical ascendente até 30 cm de distância, onde proporcionaram 100% de mortalidade dos nematóides. Na vertical descendente, o óleo foi eficiente até 20 cm, mas com a torta não se obteve controle satisfatório. As formas de aplicação do óleo resultaram em 100 % de controle de M. exigua, mas com a torta apenas com a aplicação em sulcos transversal e longitudinal chegouse ao mesmo resultado. Aumentar o tempo de fumigação para 10 dias ao invés de 5 permitiu reduzir a dose do óleo para 60 mL/m3, com 100% controle do nematóide. A influência do tipo de recipiente e condições de armazenamento na conservação da torta foi avaliada até os 14 meses. A conservação em embalagem impermeável (vidro) manteve-se constante tanto na concentração do ITCA quanto na mortalidade do J2 por até 14 meses, independente da temperatura e luz. Em embalagem permeável (saco de papel), em temperatura ambiente, a conservação da mesma foi mantida por até 5 meses, mas quando armazenada em geladeira, a conservação foi mantida até os 14 meses. Conclui-se que a melhor forma de aplicação da torta é no formato de cruz, interceptada a cada 40 cm. O bastão de papel impregnado com óleo revelou-se um possível substituto para o brometo de metila no tratamento de substrato para produção de mudas de cafeeiro. É possível armazenar a torta de mostarda de um ano para outro desde que se utilize um recipiente hermeticamente fechado, ou, se mantenha em saco de papel fechado, na geladeira.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de ViçosaMestrado em FitopatologiaUFVBREtiologia; Epidemiologia; ControleÓleo essencial de mostardaCaféNematóidesBrassica rapaMeloidogyne exiguaMustard essential oilCoffeeNematodesBrassica rapaMeloidogyne exiguaCNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOSSANIDADE::FITOPATOLOGIATecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exiguaTechnology of application of the mustard cake and essential oil for the Meloidogyne exigua controlinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf432243https://locus.ufv.br//bitstream/123456789/4365/1/texto%20completo.pdfed836af02060a842a66d311726c09379MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain103199https://locus.ufv.br//bitstream/123456789/4365/2/texto%20completo.pdf.txte956934e764148dd31bb5487ff368e44MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3533https://locus.ufv.br//bitstream/123456789/4365/3/texto%20completo.pdf.jpg87fe7d58a5e7a58ed2e57c3b3b531c41MD53123456789/43652016-04-10 23:09:29.038oai:locus.ufv.br:123456789/4365Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-11T02:09:29LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua |
dc.title.alternative.eng.fl_str_mv |
Technology of application of the mustard cake and essential oil for the Meloidogyne exigua control |
title |
Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua |
spellingShingle |
Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua Aguiar, Naylor Daniel da Costa Óleo essencial de mostarda Café Nematóides Brassica rapa Meloidogyne exigua Mustard essential oil Coffee Nematodes Brassica rapa Meloidogyne exigua CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOSSANIDADE::FITOPATOLOGIA |
title_short |
Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua |
title_full |
Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua |
title_fullStr |
Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua |
title_full_unstemmed |
Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua |
title_sort |
Tecnologia de uso da torta e do óleo essencial de mostarda para o controle de Meloidogyne exigua |
author |
Aguiar, Naylor Daniel da Costa |
author_facet |
Aguiar, Naylor Daniel da Costa |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/3639805372585363 |
dc.contributor.author.fl_str_mv |
Aguiar, Naylor Daniel da Costa |
dc.contributor.advisor-co1.fl_str_mv |
Dhingra, Onkar Dev |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788051H5 |
dc.contributor.advisor-co2.fl_str_mv |
Maffia, Luiz Antônio |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783229P9 |
dc.contributor.advisor1.fl_str_mv |
Oliveira, Rosângela D arc de Lima |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788026Z3 |
dc.contributor.referee1.fl_str_mv |
Pereira, Olinto Liparini |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4767879D4 |
dc.contributor.referee2.fl_str_mv |
Pereira, Antonio Alves |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780579Y1 |
contributor_str_mv |
Dhingra, Onkar Dev Maffia, Luiz Antônio Oliveira, Rosângela D arc de Lima Pereira, Olinto Liparini Pereira, Antonio Alves |
dc.subject.por.fl_str_mv |
Óleo essencial de mostarda Café Nematóides Brassica rapa Meloidogyne exigua |
topic |
Óleo essencial de mostarda Café Nematóides Brassica rapa Meloidogyne exigua Mustard essential oil Coffee Nematodes Brassica rapa Meloidogyne exigua CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOSSANIDADE::FITOPATOLOGIA |
dc.subject.eng.fl_str_mv |
Mustard essential oil Coffee Nematodes Brassica rapa Meloidogyne exigua |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOSSANIDADE::FITOPATOLOGIA |
description |
Considering the importance of Meloidogyne spp. on the seedlings formation and the potential of the mustard cake and essential oil in the control of this nematode, it was proposed to develop an application technology of these products for the substrates treatment in order to get health coffee seedlings, as well as to determinate the shelf life of the mustard cake. Previously, it was evaluated the gas reaching on the substrate and then, different ways of applying oil and mustard cake. The gas reached 30 cm of distance horizontally and vertically down, that resulted in 100% of nematode mortality. In case of essential oil, the gas movement upright was efficient until 20 cm, but no satisfactory control was observed with the cake. The oil application, independently of the distribution way, resulted in 100% of M. exigua mortality, but the same result only was obtained by the cake application on transversal and longitudinal furrows. Also, the efficiency of the essential oil formulation, biofumigation time and the cake storage in different conditions were evaluated. Increasing the fumigation time to 10 instead of 5 days, allowed to reduce the oil doses to 60 mL/m3, with 100% of nematode control. The influence of the storage recipient type and cake storage conditions on the ITCA concentration was evaluated until 14 months. The preservation of the cake in impermeable packaging (bottle) guaranteed the ITCA concentration and J2 mortality percentage until 14 months, independently the temperature and light. In permeable packaging (paper bag), at environment temperature, the conservation was maintained until 5 months, but when maintained on the fridge the conservation lasted 14 months. In conclusion, the best way of cake application is in the cross format, spaced every 40 cm. The impregnated paper stick with essential oil is a possible substitute to the methyl bromide in the infested substrate treatment on coffee nurseries. It is possible to store the mustard cake from one to another year if using a recipient hermetically closed, or by using paper bag on the fridge. |
publishDate |
2008 |
dc.date.available.fl_str_mv |
2008-11-24 2015-03-26T13:37:38Z |
dc.date.issued.fl_str_mv |
2008-02-25 |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:37:38Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
AGUIAR, Naylor Daniel da Costa. Technology of application of the mustard cake and essential oil for the Meloidogyne exigua control. 2008. 65 f. Dissertação (Mestrado em Etiologia; Epidemiologia; Controle) - Universidade Federal de Viçosa, Viçosa, 2008. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/4365 |
identifier_str_mv |
AGUIAR, Naylor Daniel da Costa. Technology of application of the mustard cake and essential oil for the Meloidogyne exigua control. 2008. 65 f. Dissertação (Mestrado em Etiologia; Epidemiologia; Controle) - Universidade Federal de Viçosa, Viçosa, 2008. |
url |
http://locus.ufv.br/handle/123456789/4365 |
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por |
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por |
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openAccess |
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application/pdf |
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Universidade Federal de Viçosa |
dc.publisher.program.fl_str_mv |
Mestrado em Fitopatologia |
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UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Etiologia; Epidemiologia; Controle |
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Universidade Federal de Viçosa |
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