TCC - Engenharia Agronômica http://repositorio.unis.edu.br/handle/prefix/17 2026-03-18T22:15:55Z 2026-03-18T22:15:55Z Pereira, Beatriz de Souza http://repositorio.unis.edu.br/handle/prefix/2821 2026-03-12T04:03:41Z 2013-04-14T00:00:00Z

Título: Agricultoras familiares e cooperativas: um estudo sobre as relações vividas no sul de Minas Gerais. Autor(es): Pereira, Beatriz de Souza Primeiro Orientador: Júnior, Pedro dos Santos Portugal Abstract: This research analyzes the participation and perspective of family farmers in the cooperative context in the south of Minas Gerais. The involvement of these women in their rural enterprises stands out, ranging from production to financial management. The study revisits the origins of the cooperative model to the present day, considering research and theoretical references. This approach is women have overcome cultural and economic barriers in this market, integrating their actions within their production units and the different management models applied. The main objective is to identify the motivations and obstacles in joining the cooperative system on the part of family farmers in the South of Minas. For this analysis, qualitative research was carried out, enabling a deeper understanding of the reasons behind their choices, their management methods, such as the difficulty in accessing specific financial resources for them, the role of men and the patriarchal structure that influences their choices and the lack of information on public policies aimed at family farming. Furthermore, the issue of family succession in business and the lack of unity among women farmers to make important decisions became evident. The research provided a detailed view of the scenario of the cooperative family farmers surveyed, but also highlights the need for more support, information and inclusion for these women in the cooperative system and in the management of their rural properties. Editor: Fundação de Ensino e Pesquisa do Sul de Minas Tipo: Dissertação

2013-04-14T00:00:00Z Tavares, Vinicios Henrique http://repositorio.unis.edu.br/handle/prefix/1493 2021-02-04T03:02:38Z 2020-12-08T00:00:00Z

Título: USO DE ÁGUA OZONIZADA E FUNGICIDAS CÚPRICOS NO CONTROLE DE CERCOSPORIOSE EM MUDAS CAFEEIRAS Autor(es): Tavares, Vinicios Henrique Primeiro Orientador: Delú Filho, Nelson Abstract: This study aims to verify the comparative effect of ozonized water and cupric fungicides in the preventive control of Cercosporiosis and vegetative characteristics in coffee seedlings. Thus, the research took place in a shaded environment. treatments, consisting of: T1 witness; T2 with ozonized water; T3 with application of fungicide Copper hydroxide; T4 with copper hydroxide + ozonized water; T5 with application of copper oxychloride; T6 with copper oxychloride + ozonated water. So the The climate was not conducive to the occurrence of cercosporiosis (Cercospora coffeicola). According the diagrammatic scale showed a low incidence of the disease, in the work of JULLIATI (1997), that the increase in the incidence of the disease in the period from May to late July, it is possibly due to the low temperatures that usually occur during this period, associated with loss or reduction of nitrogen level in the leaves. Editor: Fundação de Ensino e Pesquisa do Sul de Minas Tipo: Trabalho de Conclusão de Curso

2020-12-08T00:00:00Z Junqueira, Eduardo Gastão da Silva http://repositorio.unis.edu.br/handle/prefix/1481 2021-01-13T03:00:30Z 2020-12-07T00:00:00Z

Título: INFLUÊNCIA DA VARIAÇÃO DE TEMPO E TEMPERATURA NA SECAGEM DE SOLO PARA ANÁLISE QUÍMICA Autor(es): Junqueira, Eduardo Gastão da Silva Primeiro Orientador: Corrêa, Paula Rachel Rabelo Abstract: The objective of the work was to evaluate the best drying time for soil samples to perform the chemical analysis, looking for the best temperature that could reduce the drying time of the soil sample and seek, at the same time, the stability of the standard results of organic matter and elements such as potassium and phosphorus. The treatments were varied between temperature and time four temperatures were used: 40 ° C, 60 ° C, 80 ° C and 100 ° C and four times: 4h, 8h, 16h and 24h. The results revealed that there was a significant difference for the potassium with increasing temperature, showing a decrease in the As a result, the same occurred with time and their interactions. Organic matter presented a reduction in the content with the increase of the temperature and strong oscillation with the variation of time. An increase in phosphorus content was observed with the increase in temperature and in relation to time there was an intense fluctuation in the results with its reduction. For organic matter and the two evolved elements there was significant difference, being recommended the use of the current methodology Profet. Editor: Fundação de Ensino e Pesquisa do Sul de Minas Tipo: Trabalho de Conclusão de Curso

2020-12-07T00:00:00Z Pimentel, Cláudio Vinícius http://repositorio.unis.edu.br/handle/prefix/1478 2021-01-13T03:03:33Z 2020-12-07T00:00:00Z

Título: GRÃOS DE CAFÉ SUBMETIDOS A DIFERENTES TEMPOS DE FERMENTAÇÃO A SECO E SOB ÁGUA Autor(es): Pimentel, Cláudio Vinícius Primeiro Orientador: Andrade, Polyana Placedino Abstract: The fermentation of dry-controlled coffee and water is related to the action of microorganisms that consume sugars and mucilage. The different fermentation can induce different qualities of drinks. Thus, the drink of the coffee bean from the treatments that were the combination of four types of fermentation, the fermentation being dry with an open container; dry with container closed; under water with open container and under water with closed container, with four fermentation times of 0; 24; 48 and 72 hours. The experimental design used was the DIC with five repetitions, in a 4x4 factorial scheme and the means compared by the test Tukey's test at the 5% significance level. There was significance for the interaction between fermentations and the different times to which they were submitted. Dry fermentation with an open container in 72 hours presents itself as the best type of fermentation. In 48 hours, water fermentations were better and in time after 72 hours, dry fermentations were better. Editor: Fundação de Ensino e Pesquisa do Sul de Minas Tipo: Trabalho de Conclusão de Curso

2020-12-07T00:00:00Z