CV Lattes
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Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation for the last research proposal) Birthplace: Brazil
graduation at Engenharia Agronômica from Universidade Federal de Pelotas (1989), master's at Fruticultura de Clima Temperado from Universidade Federal de Pelotas (1994) and doctorate at Fitotecnia from Escola Superior de Agricultura Luiz de Queiroz (1999). Has experience in Agronomy, acting on the following subjects: processamento mínimo, armazenamento, pós-colheita, 1-metilciclopropeno and citrus. (Source: Lattes Curriculum)
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Carotenoids are important pigments accumulated in large amounts in tomato fruit. The first step of carotenogenesis is catalyzed by the fruit-specific enzyme PSY1 (PHYTOENE SYNTHASE 1) and leads to the formation of phytoene from geranyl geranyl diphosphate (GGPP). This is the rate-limiting step of the pathway, precisely because it provides the first carotenoid, and also by the competition …
Beetroot is a nutritionally rich vegetable, with high antioxidants and functional properties, consumed as fresh or fresh-cut. The color of beetroot is due to the high content of its main functional compound, the betalaines, which are a water soluble pigments present in practically all its tissues. Minimally processed products (MPPs) are increasingly present in the daily lives of consumers…
(Only some records are available in English at this moment)
Edible flowers attract interest due to their flexible characteristic of applications in cooking, especially in terms of adornment. Although begonias are used in the food industry, sanitary recommendations and storage methods used for plant organs, such as conventional fruits and leaves, may not be viable for edible flowers. Therefore, this study aims to quantify and qualify the perishabil…
The color promoted by carotenoids is extremely important for maintaining the visual quality of tomato fruit, as well as for determining aroma, taste and nutritional properties. The carotenoid biosynthesis pathway begins with the formation of phytoene by the enzyme phytoene syntheses (PSY), which is the most limiting point of the pathway. Transcriptional control of genes involved in carote…
Cambuci tree (Campomanesia phaea) is a species native fruit of Atlantic Forest with fruits rich in vitamin C, phenolic compounds, anti-inflammatory and antioxidant properties and with high potential for industrialization due to they have a sweet flavor and aroma. Despite of the high quality, the cambuci tree fruits are very acidic and astringent, which compromises the acceptance of these …
Among several concerns of the food sciences there is the constant attention to the period in which the aliment remains good for consumption. The ripening and susceptibility to pathogens become the target of study, since they impact on deep changes in the characteristics of the fruits, increasing their perishability and reducing their shelf life. Researches was shown that the concentration…
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing research grants |
| 27 / 5 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 49 / 31 | Completed scholarships in Brazil |
| 78 / 38 | All research grants and scholarships |
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