Quality of yerba-mate leaves originating from male and female plants

Quality of yerba-mate leaves originating from male and female plants
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Quality of yerba-mate leaves originating from male and female plants

The aim of this study was to assess the taste of beverage prepared from yerba-mate (Ilex paraguariensis) leaves, originated from male and female plants, by taking into account leaf gas exchange and the content of macro-and-trace-elements. Ecophysiological, chemical and sensorial properties were eval...

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Translated title: Qualidade das folhas de erva-mate oriundas de plantas masculinas e femininas
Journal Title: Pesquisa Florestal Brasileira
Main Author: Miroslava Rakocevic
Other Authors: Moacir José Sales Medrado;
Osmir José Lavoranti;
Alice Teresa Valduga
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Language: English
Get full text: http://pfb.cnpf.embrapa.br/pfb/index.php/pfb/article/view/131
Resource type: Journal article
Source: Pesquisa Florestal Brasileira; No 54 (Year 2007).
Publisher: Embrapa Florestas
Usage rights: Reconocimiento - NoComercial - SinObraDerivada (by-nc-nd)
Subjects: Sciences --> Biodiversity Conservation
Sciences --> Biology
Sciences --> Environmental Sciences
Applied Sciences --> Agriculture, Multidisciplinary
Applied Sciences --> Agronomy
Applied Sciences --> Forestry
Abstract: The aim of this study was to assess the taste of beverage prepared from yerba-mate (Ilex paraguariensis) leaves, originated from male and female plants, by taking into account leaf gas exchange and the content of macro-and-trace-elements. Ecophysiological, chemical and sensorial properties were evaluated in one of the sprouting phases and in two fruit ripening phases. Male and female plants did not differ in fresh and dry matter production per plant, nor in the content of micro- and trace elements. However, female plants showed higher leaf net photosynthesis (A) and stomatal conductance (gs) than male plants. The beverage prepared with male plant leaves was less bitter than that prepared with female plant leaves, especially when leaves from the branch tips were used. The intensity of bitterness was positively correlated with Zn and Mg contents in female plants and with Mn content and gs in male plants. The bitterness of the beverage prepared with male plant leaves was negatively correlated with K content. The idea about "masculinization" of yerba-mate stands appeared as a possible solution for the production of yerba-mate of normal to soft taste.
Translated abstract: Este estudo teve por objetivo avaliar o sabor da bebida preparada a partir de folhas de erva-mate, de plantas masculinas e femininas . As propriedades ecofisiológicas, químicas e sensoriais foram avaliadas em uma das fases de brotação e em duas fases de frutificação. As plantas masculinas e femininas não diferiram em produção de matéria fresca e seca, nem nos teores de macro-e-micro-elementos. Mas, as plantas femininas apresentaram maior fotossíntese líquida (A) e condutância estomática (gs). A bebida preparada com folhas oriundas de plantas masculinas foi menos amarga do que das femininas,  particularmente quando coletadas das ponteiras dos ramos. A intensidade de amargor apresentou  correlação positiva com o teor de Zn e Mg nas plantas femininas e com gs e teor de Mn nas plantas masculinas. O amargor da bebida preparada de plantasmasculinas mostrou-se negativamente correlacionada com teor de K. A "masculinização" de eral pode ser uma solução para se produzir erva-mate de sabor normal a suave.