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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
13/09/2012 |
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Data da última atualização: |
01/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GARCIA, R. A. V.; RANGEL, P. N.; BASSINELLO, P. Z.; BRONDANI, C.; MELO, L. C.; SIBOV, S. T.; VIANELLO-BRONDANI, R. P. |
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Afiliação: |
ROBERTHA AUGUSTA VASONCELOS GARCIA, UNIVERSIDADE FEDERAL DE GOIÁS; PRISCILA NASCIMENTO RANGEL, MONSANTO, Uberlândia-MG; PRISCILA ZACZUK BASSINELLO, CNPAF; CLAUDIO BRONDANI, CNPAF; LEONARDO CUNHA MELO, CNPAF; SERGIO TADEU SIBOV, UNIVERSIDADE FEDERAL DE GOIÁS; ROSANA PEREIRA VIANELLO, CNPAF. |
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Título: |
QTL mapping for the cooking time of common beans. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Euphytica, v. 186, n . 3, p. 779-792, 2012. |
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DOI: |
https://doi.org/10.1007/s10681-011-0587-7 |
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Idioma: |
Inglês |
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Conteúdo: |
The decrease in the per capita consumption of beans has been partially attributed to their lengthy cooking time and the aggregated capital costs of their preparation. The aim of this study was to map microsatellite (SSR) markers linked to quantitative trait loci (QTLs) that govern the cooking time of common beans. An F2 generation consisting of 140 families was generated from a cross between lines CNFM7875 and Laranja. The cooking time of the F2:4 and F2:5 generations was then evaluated, and the latter generation was tested in two environments. The analysis of variance found a significant effect for the interactions between the families (P\0.01) in both the F2:4 and F2:5 generations, as well as for the group analyses performed in the two environments. The experimental coefficient of variation varied from 9.42 to 17.94%. The Pearson?s correlation test indicated no significant association between water absorption and cooking time. The heritability coefficients had values of 0.532 and 0.739 for the F2:5 families evaluated at the two different locations, and the group analysis of the F2:5 generation indicated that there was a significant genotype 9 environment interaction. Of the 105 polymorphic SSRs evaluated, 91 mapped to 12 linkage groups with an estimated map size of 1,303.7 cM. Six significant QTLs were detected in both environments, and the percentage of the phenotypic variation that was explained by these loci ranged from 11.54 to 21.63%. As the genetic control was oligogenic, the identification of QTLs should serve as an optimal starting point for the implementation of a selection program. MenosThe decrease in the per capita consumption of beans has been partially attributed to their lengthy cooking time and the aggregated capital costs of their preparation. The aim of this study was to map microsatellite (SSR) markers linked to quantitative trait loci (QTLs) that govern the cooking time of common beans. An F2 generation consisting of 140 families was generated from a cross between lines CNFM7875 and Laranja. The cooking time of the F2:4 and F2:5 generations was then evaluated, and the latter generation was tested in two environments. The analysis of variance found a significant effect for the interactions between the families (P\0.01) in both the F2:4 and F2:5 generations, as well as for the group analyses performed in the two environments. The experimental coefficient of variation varied from 9.42 to 17.94%. The Pearson?s correlation test indicated no significant association between water absorption and cooking time. The heritability coefficients had values of 0.532 and 0.739 for the F2:5 families evaluated at the two different locations, and the group analysis of the F2:5 generation indicated that there was a significant genotype 9 environment interaction. Of the 105 polymorphic SSRs evaluated, 91 mapped to 12 linkage groups with an estimated map size of 1,303.7 cM. Six significant QTLs were detected in both environments, and the percentage of the phenotypic variation that was explained by these loci ranged from 11.54 to 21.63%. As the genetic control was oligog... Mostrar Tudo |
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Palavras-Chave: |
Qualidade do grão. |
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Thesagro: |
Feijão; Phaseolus vulgaris. |
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Thesaurus Nal: |
Chromosome mapping; Quantitative trait loci. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02385naa a2200265 a 4500
001 1933552
005 2022-06-01
008 2012 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s10681-011-0587-7$2DOI
100 1 $aGARCIA, R. A. V.
245 $aQTL mapping for the cooking time of common beans.$h[electronic resource]
260 $c2012
520 $aThe decrease in the per capita consumption of beans has been partially attributed to their lengthy cooking time and the aggregated capital costs of their preparation. The aim of this study was to map microsatellite (SSR) markers linked to quantitative trait loci (QTLs) that govern the cooking time of common beans. An F2 generation consisting of 140 families was generated from a cross between lines CNFM7875 and Laranja. The cooking time of the F2:4 and F2:5 generations was then evaluated, and the latter generation was tested in two environments. The analysis of variance found a significant effect for the interactions between the families (P\0.01) in both the F2:4 and F2:5 generations, as well as for the group analyses performed in the two environments. The experimental coefficient of variation varied from 9.42 to 17.94%. The Pearson?s correlation test indicated no significant association between water absorption and cooking time. The heritability coefficients had values of 0.532 and 0.739 for the F2:5 families evaluated at the two different locations, and the group analysis of the F2:5 generation indicated that there was a significant genotype 9 environment interaction. Of the 105 polymorphic SSRs evaluated, 91 mapped to 12 linkage groups with an estimated map size of 1,303.7 cM. Six significant QTLs were detected in both environments, and the percentage of the phenotypic variation that was explained by these loci ranged from 11.54 to 21.63%. As the genetic control was oligogenic, the identification of QTLs should serve as an optimal starting point for the implementation of a selection program.
650 $aChromosome mapping
650 $aQuantitative trait loci
650 $aFeijão
650 $aPhaseolus vulgaris
653 $aQualidade do grão
700 1 $aRANGEL, P. N.
700 1 $aBASSINELLO, P. Z.
700 1 $aBRONDANI, C.
700 1 $aMELO, L. C.
700 1 $aSIBOV, S. T.
700 1 $aVIANELLO-BRONDANI, R. P.
773 $tEuphytica$gv. 186, n . 3, p. 779-792, 2012.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Biblioteca |
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Origem |
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Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
30/07/2015 |
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Data da última atualização: |
17/02/2016 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SIQUEIRA, G. L. de A. de; BET, C. D.; CORDOBA, L. do P.; LAZZAROTTO, M.; SCHNITZLER, E. |
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Afiliação: |
Geisa Liandra de Andrade de Siqueira, Universidade Estadual de Ponta Grossa; Camila Delinski Bet, Universidade Estadual de Ponta Grossa; Layse do Prado Cordoba, Universidade Estadual de Ponta Grossa; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, Universidade Estadual de Ponta Grossa. |
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Título: |
Caracterização térmica de amido e bagaço de Amaranthus cruentus. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Brazilian Journal of Thermal Analysis, v. 7, p. 189-192, 2015. |
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Descrição Física: |
Disponível na internet. |
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Idioma: |
Português |
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Notas: |
Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru. |
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Conteúdo: |
O amaranto é um pseudocereal, que produz pequenas sementes de cor amarelo-avermelhado. Foram avaliados o amido e o bagaço de amaranto obtidos no processo de extração. Nas curvas TG/DTG identificouse que o bagaço não apresentou período de estabilidade térmica, justificado pela composição mais complexa. Com o DSC visualizou-se a ocorrência de gelatinização do bagaço, com To e Tp superiores ao amido, porém, com menor entalpia, apontando um teor residual de amido. |
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Palavras-Chave: |
Amido de amaranto; Análise Térmica; TG-DTG. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/127266/1/2015-MarceloL-SIAT-CaracterizacaoTermica.pdf
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Marc: |
LEADER 01194nam a2200217 a 4500
001 2021041
005 2016-02-17
008 2015 bl uuuu u00u1 u #d
100 1 $aSIQUEIRA, G. L. de A. de
245 $aCaracterização térmica de amido e bagaço de Amaranthus cruentus.$h[electronic resource]
260 $aBrazilian Journal of Thermal Analysis, v. 7, p. 189-192, 2015.$c2015
300 $cDisponível na internet.
500 $aEdição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.
520 $aO amaranto é um pseudocereal, que produz pequenas sementes de cor amarelo-avermelhado. Foram avaliados o amido e o bagaço de amaranto obtidos no processo de extração. Nas curvas TG/DTG identificouse que o bagaço não apresentou período de estabilidade térmica, justificado pela composição mais complexa. Com o DSC visualizou-se a ocorrência de gelatinização do bagaço, com To e Tp superiores ao amido, porém, com menor entalpia, apontando um teor residual de amido.
653 $aAmido de amaranto
653 $aAnálise Térmica
653 $aTG-DTG
700 1 $aBET, C. D.
700 1 $aCORDOBA, L. do P.
700 1 $aLAZZAROTTO, M.
700 1 $aSCHNITZLER, E.
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