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- Trabalho de Conclusão de CursoAcesso aberto (Open Access)Diferentes épocas de semeadura na cultura do sorgo granífero no norte do Paraná(Universidade Estadual do Norte do Paraná, 2026) Monteiro, Pedro Rogério; Bellettini, Silvestre; https://orcid.org/0000-0001-6769-544X; http://lattes.cnpq.br/0540747739983343; Bellettini, Silvestre; https://orcid.org/0000-0001-6769-544X; http://lattes.cnpq.br/0540747739983343; Miyashiro, Camila Ferreira; https://orcid.org/0000-0003-4397-5222; http://lattes.cnpq.br/2371509251800524; Dario, Gustavo; https://orcid.org/0000-0002-4648-6881; http://lattes.cnpq.br/5682942731827088Grain sorghum stands out as an alternative for the second harvest, but its development is strongly influenced by the climate. The objective of this study was to evaluate the impact of different sowing dates on the agronomic and productive performance of the crop. The field experiment was conducted in the municipality of Bandeirantes, Paraná. A completely randomized design (CRD) was used, with four treatments corresponding to the sowing dates (02/01, 02/15, 03/02, and 03/16) and four replications. The phenological cycle, plant loss percentage, height, culm diameter, thousand-grain weight, and productivity were evaluated. The results demonstrated that delayed sowing significantly prolonged the crop cycle, varying from 109 days in the first treatment to up to 138 days in the march sowing. Although the initial crop establishment and productivity did not show statistical differences among the dates, late sowings caused fluctuations in plant height and thousand-grain weight, which decreased from 33.0 g to 31.4 g. Therefore, to ensure greater thousand-grain weight and agronomic security in the region, cultivation is preferentially recommended in February.
- Trabalho de Conclusão de CursoAcesso aberto (Open Access)Avaliação de associações de herbicidas na dessecação de Digitaria insularis e Chloris spp.(Universidade Estadual do Norte do Paraná, 2026) Osipi, Lucas; Dario, Gustavo; https://orcid.org/0000-0002-4648-6881; http://lattes.cnpq.br/5682942731827088; Dario, Gustavo; https://orcid.org/0000-0002-4648-6881; http://lattes.cnpq.br/5682942731827088; Ferreira, Silvio Douglas; https://orcid.org/0000-0002-8989-4498; http://lattes.cnpq.br/0270087159948589; Osipi, Carlos Botelho Pereira; https://orcid.org/0009-0000-4413-8990; http://lattes.cnpq.br/5479672922589164The increasing occurrence of Digitaria insularis (sourgrass) and Chloris. spp. populations resistant to glyphosate, as well as cases of resistance to ACCase-inhibiting herbicides, has reduced the effectiveness of chemical control and increased the need for alternative weed management strategies. In this context, the present study aimed to evaluate the efficacy of different herbicide mixtures for the control of these species under field conditions. The experiment was conducted at the experimental area of the Universidade Estadual do Norte do Paraná (UENP), Luiz Meneghel Campus, in Bandeirantes, Paraná, Brazil, using a randomized complete block design with fourteen treatments and six replications for D. insularis and five replications for Chloris spp.. Treatments consisted of glufosinate applied alone and mixtures of glufosinate or glyphosate with MSMA, metribuzin, nicosulfuron, imazamox, imazethapyr, and clomazone. Weed control was visually assessed using a percentage rating scale at 7, 14, 21, 28, and 42 days after application (DAA). The data were subjected to analysis of variance, and treatment means were compared using the Scott-Knott test at the 5% significance level. For D. insularis, treatments containing glufosinate provided faster initial control than glyphosate-based mixtures, with the glufosinate + imazamox mixture showing the highest control levels throughout the experimental period. A similar response was observed for Chloris spp., with superior initial control obtained by glufosinate-containing treatments and satisfactory performance of mixtures containing clomazone, imazamox, and imazethapyr. Overall, the highest control levels were recorded between 21 and 28 DAA, followed by a decline in control efficiency at 42 DAA due to weed regrowth. It was concluded that herbicide mixtures containing glufosinate, particularly in combination with imazamox, represent promising alternatives for the management of D. insularis and Chloris spp., contributing to the diversification of herbicide modes of action and reducing reliance on glyphosate for the management of these important weed species.
- Trabalho de Conclusão de CursoAcesso aberto (Open Access)Influência do teor de gengibre nas características de uma bebida tipo ginger beer com extrato de malte e mel(Universidade Estadual do Norte do Paraná, 2026) Conter, Samuel Nielsen; Sachs, Luis Guilherme; https://orcid.org/0000-0002-9026-483X; http://lattes.cnpq.br/8396109344405837; Sachs, Luis Guilherme; https://orcid.org/0000-0002-9026-483X; http://lattes.cnpq.br/8396109344405837; Silva, Francisco Carlos Mainardes da; https://orcid.org/0009-0004-8008-620X; http://lattes.cnpq.br/9683269855531828; Rodríguez Linares, Diana; https://orcid.org/0000-0003-4983-667X; http://lattes.cnpq.br/7426834860297781The fermented beverage market has expanded with the use of unconventional additives to create products with innovative sensory characteristics. This study aimed to perform the physicochemical and sensory characterization of a ginger beer produced with malt extract and honey, evaluating the impact of adding aqueous ginger extract at three different concentrations: 2%, 4%, and 6% v/v. For this purpose, the samples were subjected to analyses of total soluble solids (°Brix), pH, foam stability, color, and sensory evaluation using a hedonic scale. The high ginger concentration (6%) exerted an inhibitory effect on the yeast, resulting in an early foam collapse in just 28 seconds, and also generated strong sensory rejection due to its excessive spiciness. On the other hand, the 2% formulation achieved the highest global acceptance, with an average score of 7.36. Therefore, the addition of 2% ginger seems to be the most technologically and commercially viable version according to our results, offering a balance between the freshness and the spicy notes of the rhizome without masking the organic attributes of the malt and honey, ensuring the integral stability of the final product.