Spittlebug infestation in sugarcane affects ethanolic fermentation
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000600004 |
Resumo: | The spittlebug (Mahanarva fimbriolata) has become a key pest of the sugarcane crop in Brazil with the increase of green-cane harvesting, causing stalk yield and cane quality losses. This research was undertaken to evaluate the effects of the spittlebug (Mahanarva fimbriolata) on cane quality and juice fermentation. The experiment was arranged in a completely randomized 5 × 2 factorial design, with five spittlebug infestation levels (0-0.5; 0.6-2.5; 2.6-5; 5.1-8; 8.1-12.5 nymphs m-1), controlled or not with thiamethoxam (0.2 kg of active ingredient ha-1). To conduct fermentation, Saccharomyces cerevisiae (fresh and pressed baker's yeast) was inoculated to musts at a concentration of 30 g L-1. Microbiological analyses were performed at the beginning, middle and end of the fermentation process. The alcohol content and total residual reducing sugars were measured in the wine. Spittlebug attack influenced negatively sugarcane quality, yeast cell and bud viability, and wine alcohol content. Insecticide application resulted in higher cane quality and cell and bud viabilities, resulting in increased fermentation yield. |
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Spittlebug infestation in sugarcane affects ethanolic fermentationSaccharum spp.Mahanarva fimbriolatafermentation processethanol productionThe spittlebug (Mahanarva fimbriolata) has become a key pest of the sugarcane crop in Brazil with the increase of green-cane harvesting, causing stalk yield and cane quality losses. This research was undertaken to evaluate the effects of the spittlebug (Mahanarva fimbriolata) on cane quality and juice fermentation. The experiment was arranged in a completely randomized 5 × 2 factorial design, with five spittlebug infestation levels (0-0.5; 0.6-2.5; 2.6-5; 5.1-8; 8.1-12.5 nymphs m-1), controlled or not with thiamethoxam (0.2 kg of active ingredient ha-1). To conduct fermentation, Saccharomyces cerevisiae (fresh and pressed baker's yeast) was inoculated to musts at a concentration of 30 g L-1. Microbiological analyses were performed at the beginning, middle and end of the fermentation process. The alcohol content and total residual reducing sugars were measured in the wine. Spittlebug attack influenced negatively sugarcane quality, yeast cell and bud viability, and wine alcohol content. Insecticide application resulted in higher cane quality and cell and bud viabilities, resulting in increased fermentation yield.Escola Superior de Agricultura "Luiz de Queiroz"2006-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000600004Scientia Agricola v.63 n.6 2006reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162006000600004info:eu-repo/semantics/openAccessRavaneli,Gisele CristinaMadaleno,Leonardo LucasPresotti,Leandro EduardoMutton,Miguel AngeloMutton,Márcia Justino Rossinieng2006-12-22T00:00:00Zoai:scielo:S0103-90162006000600004Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2006-12-22T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Spittlebug infestation in sugarcane affects ethanolic fermentation |
title |
Spittlebug infestation in sugarcane affects ethanolic fermentation |
spellingShingle |
Spittlebug infestation in sugarcane affects ethanolic fermentation Ravaneli,Gisele Cristina Saccharum spp. Mahanarva fimbriolata fermentation process ethanol production |
title_short |
Spittlebug infestation in sugarcane affects ethanolic fermentation |
title_full |
Spittlebug infestation in sugarcane affects ethanolic fermentation |
title_fullStr |
Spittlebug infestation in sugarcane affects ethanolic fermentation |
title_full_unstemmed |
Spittlebug infestation in sugarcane affects ethanolic fermentation |
title_sort |
Spittlebug infestation in sugarcane affects ethanolic fermentation |
author |
Ravaneli,Gisele Cristina |
author_facet |
Ravaneli,Gisele Cristina Madaleno,Leonardo Lucas Presotti,Leandro Eduardo Mutton,Miguel Angelo Mutton,Márcia Justino Rossini |
author_role |
author |
author2 |
Madaleno,Leonardo Lucas Presotti,Leandro Eduardo Mutton,Miguel Angelo Mutton,Márcia Justino Rossini |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Ravaneli,Gisele Cristina Madaleno,Leonardo Lucas Presotti,Leandro Eduardo Mutton,Miguel Angelo Mutton,Márcia Justino Rossini |
dc.subject.por.fl_str_mv |
Saccharum spp. Mahanarva fimbriolata fermentation process ethanol production |
topic |
Saccharum spp. Mahanarva fimbriolata fermentation process ethanol production |
description |
The spittlebug (Mahanarva fimbriolata) has become a key pest of the sugarcane crop in Brazil with the increase of green-cane harvesting, causing stalk yield and cane quality losses. This research was undertaken to evaluate the effects of the spittlebug (Mahanarva fimbriolata) on cane quality and juice fermentation. The experiment was arranged in a completely randomized 5 × 2 factorial design, with five spittlebug infestation levels (0-0.5; 0.6-2.5; 2.6-5; 5.1-8; 8.1-12.5 nymphs m-1), controlled or not with thiamethoxam (0.2 kg of active ingredient ha-1). To conduct fermentation, Saccharomyces cerevisiae (fresh and pressed baker's yeast) was inoculated to musts at a concentration of 30 g L-1. Microbiological analyses were performed at the beginning, middle and end of the fermentation process. The alcohol content and total residual reducing sugars were measured in the wine. Spittlebug attack influenced negatively sugarcane quality, yeast cell and bud viability, and wine alcohol content. Insecticide application resulted in higher cane quality and cell and bud viabilities, resulting in increased fermentation yield. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000600004 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000600004 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0103-90162006000600004 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
dc.source.none.fl_str_mv |
Scientia Agricola v.63 n.6 2006 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1748936460195594240 |