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Registro Completo |
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Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
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Data corrente: |
22/08/2006 |
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Data da última atualização: |
14/07/2008 |
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Autoria: |
NAKASU, E. T.; CIAMPI, A. Y.; SALOMÃO, A. N.; SEVILHA, A. C.; VIEIRA, D.; SCARIOT, A. |
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Título: |
Aplicação de marcadores microssatélites em Amburana cearensis e Cedrella fissilis na definição de estratégias de conservação. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
In: ENCONTRO DO TALENTO ESTUDANTIL DA EMBRAPA RECURSOS GENÉTICOS E BIOTECNOLOGIA, 10., 2005, Brasília, DF. Anais: resumos dos trabalhos. Brasília, DF: Embrapa Recursos Genéticos e Biotecnologia, 2005. |
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Páginas: |
p. 177. |
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Idioma: |
Português |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CENARGEN/27239/1/tales2005.pdf
https://www.cenargen.embrapa.br/publica/talento/tales2005.pdf
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Marc: |
LEADER 00694nam a2200169 a 4500
001 1187620
005 2008-07-14
008 2005 bl uuuu u00u1 u #d
100 1 $aNAKASU, E. T.
245 $aAplicação de marcadores microssatélites em Amburana cearensis e Cedrella fissilis na definição de estratégias de conservação.
260 $aIn: ENCONTRO DO TALENTO ESTUDANTIL DA EMBRAPA RECURSOS GENÉTICOS E BIOTECNOLOGIA, 10., 2005, Brasília, DF. Anais: resumos dos trabalhos. Brasília, DF: Embrapa Recursos Genéticos e Biotecnologia$c2005
300 $ap. 177.
700 1 $aCIAMPI, A. Y.
700 1 $aSALOMÃO, A. N.
700 1 $aSEVILHA, A. C.
700 1 $aVIEIRA, D.
700 1 $aSCARIOT, A.
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Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
06/11/2003 |
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Data da última atualização: |
26/07/2017 |
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Autoria: |
DESTRO, D.; BIZETI, H. S.; MAREGA FILHO, M.; MORAIS, L. K. de; TRÓIA, C.; MONTALVÁN, R. |
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Título: |
Genetic variability for traits related to cooking time in soybean. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Crop Breeding and Applied Biotechnology, Londrina, v. 3, n. 4, p. 275-280, dec. 2003. |
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Idioma: |
Inglês |
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Conteúdo: |
Long cooking time for soybean seeds hinders their regular 'in natura' use as a rich source of protein. The objective of this research was to study the genetic variability of cooking time in soybean and its correlation with seed weight and imbibition percent. Pure food-type soybean lines were assessed having been cultivated in a greenhouse (experiment 1) and pure lines derived from crosses between grain type and food type soybean cultivars cropped in the field (experiment 2). In experiment 1, wide variability was detected in all the traits and the cooking time varied from 26 minutes to 170 minutes. In experiment 2 the range of cooking time was less (63 to 124 minutes). the most pronounced correlations were between imbibition percent and cooking time (-0.41*) for experiment 1 and between seed weight before and after imbibition with cooking time (0.42 and 0.41*) for experiment 2. The results showed substantial genetic variability in soybean cooking time. This can be used to obtain cultivars for human consumption with important decreases in cooking time.
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Palavras-Chave: |
Cozimento; Food-type; Genetic breeding; Genetic variability; Soybean; Variabilidade genética. |
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Thesagro: |
Glycine Max; Soja. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/50295/1/22431.pdf
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Marc: |
LEADER 01827naa a2200277 a 4500
001 1460277
005 2017-07-26
008 2003 bl uuuu u00u1 u #d
100 1 $aDESTRO, D.
245 $aGenetic variability for traits related to cooking time in soybean.
260 $c2003
520 $aLong cooking time for soybean seeds hinders their regular 'in natura' use as a rich source of protein. The objective of this research was to study the genetic variability of cooking time in soybean and its correlation with seed weight and imbibition percent. Pure food-type soybean lines were assessed having been cultivated in a greenhouse (experiment 1) and pure lines derived from crosses between grain type and food type soybean cultivars cropped in the field (experiment 2). In experiment 1, wide variability was detected in all the traits and the cooking time varied from 26 minutes to 170 minutes. In experiment 2 the range of cooking time was less (63 to 124 minutes). the most pronounced correlations were between imbibition percent and cooking time (-0.41*) for experiment 1 and between seed weight before and after imbibition with cooking time (0.42 and 0.41*) for experiment 2. The results showed substantial genetic variability in soybean cooking time. This can be used to obtain cultivars for human consumption with important decreases in cooking time.
650 $aGlycine Max
650 $aSoja
653 $aCozimento
653 $aFood-type
653 $aGenetic breeding
653 $aGenetic variability
653 $aSoybean
653 $aVariabilidade genética
700 1 $aBIZETI, H. S.
700 1 $aMAREGA FILHO, M.
700 1 $aMORAIS, L. K. de
700 1 $aTRÓIA, C.
700 1 $aMONTALVÁN, R.
773 $tCrop Breeding and Applied Biotechnology, Londrina$gv. 3, n. 4, p. 275-280, dec. 2003.
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Registro original: |
Embrapa Soja (CNPSO) |
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