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In Brazil, passion flower is grown across almost the entire country. The predominant disease of the passion flower cropis passion fruit woodiness, caused by the potyvirus cowpea aphid-borne mosaic virus (CABMV), and transmitted byaphids in a nonpersistent manner. The disease reduces the useful life of the orchard from 36 months to approximately18 months. Up to now, there has not been an efficient method for disease management. The aim of this work was toevaluate the efficiency of systematic roguing of diseased plants through weekly inspections, for disease management inthe field. The latent and incubation periods of CABMV in passion flower vines were determined in order to optimizeroguing efficiency. Passion fruit plants inoculated with CABMV started to act as sources of inoculum from 3 days afterinoculation (DAI), and the symptoms were expressed, on average, at 8 DAI. Five field experiments, conducted in thestates of S~ao Paulo and Bahia, Brazil, demonstrated that systematic roguing of diseased plants was significantly efficientfor managing passion fruit woodiness disease. In order to facilitate identification and subsequent removal of theinfected plants, they need to be grown separately. This cultural practice can be recommended for managing passionfruit woodiness disease, provided it is applied on a regional scale by all passion fruit growers. The development ofsome pilot plantings for the application of roguing in a passion flower-producing region is recommended to validatethe use of this technique for managing passion fruit woodiness disease. Made available in DSpace on 2020-02-12T18:09:33Z (GMT). No. of bitstreams: 1 Longlastingsystematicroguing2019.pdf: 557891 bytes, checksum: 92a54d52de1484d1506a3b1545811030 (MD5) Previous issue date: 2019

Resumo. A partir de coletas realizadas em área rural no município de Paraíso do Tocantins, TO, foram obtidos exemplares do percevejo-de-renda Gargaphia lunulata (Mayr). Os insetos estavam ocasionando danos em cultivos comerciais de feijão (Phaseolus vulgaris L.) (Fabales: Fabaceae), quiabo [Abelmoschus esculentus (L.) Moench] (Malvales: Malvaceae), maracujá (Passiflora edulis Sims) (Malpighiales: Passifloraceae) e também em plantas daninhas conhecidas como flor-do-guarujá (Turnera ulmifolia L.) (Malpighiales: Turneraceae) e fedegoso [Senna alata (L.) Roxb.] (Fabales: Fabaceae). A ocorrência de G. lunulata em feijão, quiabo, flor-do-guarujá e fedegoso é registrada pela primeira vez no Estado, sendo os percevejos-de-renda encontrados com maior densidade populacional em flor-do-guarujá, maracujá e feijão. Abstract. From the samples made in rural areas in the municipality of Paraíso do Tocantins, Tocantins state, Brazil, specimens of the lace bug Gargaphia lunulata (Mayr) were obtained. The insects were causing damage to commercial of bean (Fabales: Fabaceae), okra [Abelmoschus esculentus (L.) Moench] (Malvales: Malvaceae), passion fruit (Passiflora edulis Sims) (Malpighiales: Passifloraceae) (Turnera ulmifolia L.) (Malpighiales:Turneraceae) and fedegoso [Senna alata (L.) Roxb.] (Fabales: Fabaceae). The occurrence of G. lunulata in cowpea, okra, 'guarujá flower' and 'fedegoso' is recorded for the first time in the state, with the lace bugs found with higher population density in ?guarujá? flower, passion fruit and bean. Made available in DSpace on 2018-09-04T01:26:08Z (GMT). No. of bitstreams: 1 26681.pdf: 703184 bytes, checksum: 68f885685bca8c30490af79ee94f3001 (MD5) Previous issue date: 2018-09-03

Resumo: O controle fitossanitário das doenças pode ser considerado um fator decisivo na produção do maracujazeiro. O método químico, associado ao cultural e ao genético, consiste na melhor estratégia para reduzir as perdas provocadas pelas doenças fúngicas, bacterianas e viróticas desta frutífera. No caso do controle químico existem vários fungicidas protetores e sistêmicos disponíveis, com destaque para aqueles formulados com triazóis e estrobilurinas. O controle cultural pode contribuir para a aplicação de fertilização equilibrada, a destruição de restos culturais, a adoção de quebra-ventos, entre outras. Numa perspectiva futura será fundamental a disponibilidade de cultivares resistentes adaptadas às diferentes regiões do Brasil. Abstract: Phytosanitary control of diseases can be considered a crucial factor in the production of passion fruit. The chemical control associated to cultural and genetic approaches, may be the best way to reduce the losses caused by the fungal, bacterial and viral diseases of this fruit. There are several protective and systemic fungicides available for the chemical control, especially triazoles and strobilurins formulations. Recommended cultural control practices would be a balanced fertilization, destruction of cultural remains, adoption of windbreaks, etc. In a future perspective, the availability of resistant cultivars adapted to the different regions of Brazil will be important.

Humans have been making and consuming wine from the time immemorial. Most of the wines produced in the world are undoubtedly made from grapes and the technique of winemaking has developed by hit and trial until the fundamental of microbiology, biochemistry, food science especially sensory science could be developed and applied. Fruits other than grapes are also used to make wine. This chapter focuses on the specific features of making table wine from non-grape fruits, viz., pome fruits, stone fruits, berries, citrus fruits, and tropical fruits. The pome fruits include apple, pear, quince, cotoneaster, hawthorn, loquat, medlar, Pyracantha, toyon, rowan, and whitebeam while apricots, plums, peaches, and cherries are the major stone fruits. Among the colorful fruits, are the berries such as blackberry (Rubus sp.), black raspberry (Rubus occidentalis), blueberry (Vaccinium corymbosum), cranberry (Vaccinium macrocarpon), red raspberry (Rubus idaeus), strawberry (Fragaria. ananassa), etc. Citrus fruits include orange, lime, lemon, and kinnow, among others, whereas there are hundreds of edible tropical fruits. All these fruits are nutritious, tasty, and flavorful; are very good sources of anthocyanins/carotenoids, minerals like K, Na, Ca, Mg, and Fe, and vitamins, especially vitamin C; are juicy/pulpy in nature; and have appealing color; but their sugar and acid contents vary. In addition, many fruits are good sources of polyphenols that contribute to their antioxidant activities. Being highly perishable, these fruits have to be either consumed immediately or preserved in one or another form, and conversion of such fruits into wine of acceptable quality could save these precious resources from postharvest losses to a greater extent. Consequently, the production of wine from these fruits is receiving a lot of attention these days, with the added advantage that they contain antioxidants, considered useful in preventing cardiovascular diseases.This chapter describes in detail the methods used to produce wines and low-alcoholic beverages from pome fruits, stone fruits, berries, citrus fruits, and tropical fruits. The process of alcoholic fermentation to make wines from these fruits is basically the same as that for grapes, but there are some major differences in the techniques of production of wines from these fruits because of the difficulty in extracting the sugar from the pulp of some of the fruits, and their composition is especially high in acidity, and thus amelioration of the must or blending is needed to make the wine palatable. Biological deacidification in fruits using the yeast like Schizosaccharomyces pombe has been attempted and hold promise in future. In fruit wine production, the selection of good variety; amelioration, especially for sugar content; pectinase enzyme treatment (to increase the yield of juice) and later clarification of wines produced; inclusion of other additives, especially a nitrogen source; and, consequently, ethanol production are very important. Research and development efforts have been made quite extensively in the preparation of apple wine, apple cider, plum wine, apricot wine, strawberry wine, jamun wine, passion fruits wine, peach wine, berries wine and perry and accordingly, some of these products are produced commercially. Because almost all the stone fruits are low in sugar, have high acidity, and are pulpy in nature, to make wine of acceptable quality from these fruits is not easy, and accordingly, modifications are needed. Methods to prepare various berry wines, viz., strawberry, cherry, raspberry, sea buckthorn, and lychee, are well investigated, but wines from fruits like papaya, pumpkin, persimmon, passion fruit, etc., are still being standardized. Citrus wines, which are produced in a specific wine style, may demand unique conditions compared to grapes and other fruits. Specific mention can be made of problems of bitterness in citrus fruits and to overcome the same efforts have been made with encouraging results. These wines undergo different biological and chemical processes that affect their chemical composition and their volatile, phenolic, and sensory properties distinctively. Orange and mandarin winemaking techniques have been well documented and are described in this chapter. Wines from many tropical fruits like mango, banana, pineapple, papaya, guava, custard apple, lychee, watermelon, coconut, sapota, and jamun have also been prepared and evaluated for their acceptability, especially that from mango (Mangifera indica L), as reviewed in this chapter. For mango wine, optimization of the fermentation conditions, production profiles of higher alcohols and other volatile compounds during wine fermentation, total volatile composition, and identification of compounds having fruity aroma characters have been carried out. Similarly, a very interesting line of research is focusing on the antimicrobial and antioxidant activities of fruit wines and the components responsible for the same. Extensive research has been reported on various aspects of wine production including the study of the effects on maturation of these wines using wood chips from various trees.Compared to the quantity of grape wine produced and consumed in the world, the quantity of wine produced from nongrape fruits is insignificant, except for cider and perry, which are produced and consumed in significant quantities throughout the world. But research on the preparation of wines from other pome fruits is at the preliminary stage, so it could certainly be a fruitful area of research, especially in those countries and regions where these fruits are cultivated on a commercial scale. Despite the efforts made and described here for the preparation of berry wines, there are a large number of research gaps for more elaboration in future. But by and large, more concerted and in-depth research is required to make the technology for the commercial production of wines from these fruits a successful commercial venture. © 2017 Elsevier Inc. All rights reserved.