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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
27/06/2023 |
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Data da última atualização: |
27/06/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CARVALHO, R. R. B. DE; SOUSA, M. B. E; OLIVEIRA, L. A. de; OLIVEIRA, E. J. de. |
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Afiliação: |
RAVENA ROCHA BESSA DE CARVALHO, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; MASSAINE BANDEIRA E SOUSA; LUCIANA ALVES DE OLIVEIRA, CNPMF; EDER JORGE DE OLIVEIRA, CNPMF. |
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Título: |
Phenotypic diversity and selection in biofortifed cassava germplasm for yield and quality root traits. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Euphytica,v. 218, n.173, 2022. |
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DOI: |
https://doi.org/10.1007/s10681-022-03125-6 |
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Idioma: |
Português |
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Conteúdo: |
Abstract: Increasing carotenoid content and improving other root quality traits has been the focus of cassava biofortification. This study aimed to (i) evaluate the genetic variability for total carotenoid content (TCC), as well as for root yield and root quality attributes; (ii) estimate potentially useful correlations for selection; and (iii) select parents for breeding and estimate the genetic gain. Data from 2011 to 2020 of 265 cassava genotypes with cream and yellow roots were analyzed for dry matter content (DMC), shoot yield, fresh root yield (FRY), dry root yield (DRY), harvest index, average number of roots per plant, starch content, root pulp color, cyanogenic compounds, and TCC. The best linear unbiased predictions showed great phenotypic variation for all traits. Six distinct groups were formed for productive characteristics of root quality, mainly TCC, DMC and FRY. Only TCC showed high broad-sense heritability ( h2 = 0.72), while the other traits had low to medium magnitude (0.21 ? h 2 ? 0.60). TCC was strongly correlated with pulp color (r = 0.70), but null significance for DMC. The network analysis identified a clear separation between the agronomic and quality attributes of cassava roots. The selection of the 30 genotypes for recombination in the breeding program has the potential to raise TCC by 27.05% and reduce the cyanogenic compounds content by 23.03%, in addition to increasing FRY and DRY by 22.72% and 22.95%, respectively. This is the first consolidated study on the potential of germplasm for the development biofortified cassava cultivars in Brazil. MenosAbstract: Increasing carotenoid content and improving other root quality traits has been the focus of cassava biofortification. This study aimed to (i) evaluate the genetic variability for total carotenoid content (TCC), as well as for root yield and root quality attributes; (ii) estimate potentially useful correlations for selection; and (iii) select parents for breeding and estimate the genetic gain. Data from 2011 to 2020 of 265 cassava genotypes with cream and yellow roots were analyzed for dry matter content (DMC), shoot yield, fresh root yield (FRY), dry root yield (DRY), harvest index, average number of roots per plant, starch content, root pulp color, cyanogenic compounds, and TCC. The best linear unbiased predictions showed great phenotypic variation for all traits. Six distinct groups were formed for productive characteristics of root quality, mainly TCC, DMC and FRY. Only TCC showed high broad-sense heritability ( h2 = 0.72), while the other traits had low to medium magnitude (0.21 ? h 2 ? 0.60). TCC was strongly correlated with pulp color (r = 0.70), but null significance for DMC. The network analysis identified a clear separation between the agronomic and quality attributes of cassava roots. The selection of the 30 genotypes for recombination in the breeding program has the potential to raise TCC by 27.05% and reduce the cyanogenic compounds content by 23.03%, in addition to increasing FRY and DRY by 22.72% and 22.95%, respectively. This is the first consolidate... Mostrar Tudo |
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Thesagro: |
Banco de Germoplasma; Carotenóide; Mandioca; Raiz. |
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Thesaurus Nal: |
Carotenoids; Cassava; Germplasm conservation; Manihot; Roots. |
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Categoria do assunto: |
G Melhoramento Genético |
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Marc: |
LEADER 02399naa a2200277 a 4500
001 2154651
005 2023-06-27
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s10681-022-03125-6$2DOI
100 1 $aCARVALHO, R. R. B. DE
245 $aPhenotypic diversity and selection in biofortifed cassava germplasm for yield and quality root traits.$h[electronic resource]
260 $c2022
520 $aAbstract: Increasing carotenoid content and improving other root quality traits has been the focus of cassava biofortification. This study aimed to (i) evaluate the genetic variability for total carotenoid content (TCC), as well as for root yield and root quality attributes; (ii) estimate potentially useful correlations for selection; and (iii) select parents for breeding and estimate the genetic gain. Data from 2011 to 2020 of 265 cassava genotypes with cream and yellow roots were analyzed for dry matter content (DMC), shoot yield, fresh root yield (FRY), dry root yield (DRY), harvest index, average number of roots per plant, starch content, root pulp color, cyanogenic compounds, and TCC. The best linear unbiased predictions showed great phenotypic variation for all traits. Six distinct groups were formed for productive characteristics of root quality, mainly TCC, DMC and FRY. Only TCC showed high broad-sense heritability ( h2 = 0.72), while the other traits had low to medium magnitude (0.21 ? h 2 ? 0.60). TCC was strongly correlated with pulp color (r = 0.70), but null significance for DMC. The network analysis identified a clear separation between the agronomic and quality attributes of cassava roots. The selection of the 30 genotypes for recombination in the breeding program has the potential to raise TCC by 27.05% and reduce the cyanogenic compounds content by 23.03%, in addition to increasing FRY and DRY by 22.72% and 22.95%, respectively. This is the first consolidated study on the potential of germplasm for the development biofortified cassava cultivars in Brazil.
650 $aCarotenoids
650 $aCassava
650 $aGermplasm conservation
650 $aManihot
650 $aRoots
650 $aBanco de Germoplasma
650 $aCarotenóide
650 $aMandioca
650 $aRaiz
700 1 $aSOUSA, M. B. E
700 1 $aOLIVEIRA, L. A. de
700 1 $aOLIVEIRA, E. J. de
773 $tEuphytica,v. 218$gn.173, 2022.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
15/05/2020 |
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Data da última atualização: |
05/02/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
MARTINS, I. E.; SHITTU, T. A.; ONABANJO, O. O.; ADESINA, A. D.; SOARES, A. G.; OKOLIE, P. I.; KUPOLUYI, A. O.; OJO, O. A.; OBADINA, A. O. |
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Afiliação: |
Itohan Ebunoluwa Martins, Federal University of Agriculture, Abeokuta, Nigeria; Toafik Akinyemi Shittu, Federal University of Agriculture, Abeokuta, Nigeria; Oluseye Olusegun Onabanjo, Federal University of Agriculture, Abeokuta, Nigeria; Adebukola Dorcas Adesina, Federal University of Agriculture, Abeokuta, Nigeria; ANTONIO GOMES SOARES, CTAA; Pius Ifeanyi Okolie, Federal University of Agriculture, Abeokuta, Nigeria; Abiodun Olajumoke Kupoluyi, Federal University of Agriculture, Abeokuta, Nigeria; Oluwakemi Abosede Ojo, Federal University of Agriculture, Abeokuta, Nigeria; Adewale Olusegun Obadina, Federal University of Agriculture, Abeokuta, Nigeria. |
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Título: |
Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal Of Food Science and Technology, v. 58, p. 52-61, 2021. |
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ISSN: |
0022-1155 |
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DOI: |
https://doi.org/10.1007/s13197-020-04513-3 |
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Idioma: |
Inglês |
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Conteúdo: |
Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at ?5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of Rhizopus, Aspergillus, Penicillium and Mucor. A significant increase (p???0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread. |
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Palavras-Chave: |
Intrinsic parameters; Microbial analysis; Pearl millet. |
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Thesaurus NAL: |
Fermentation; Sourdough bread. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02108naa a2200301 a 4500
001 2122351
005 2021-02-05
008 2021 bl uuuu u00u1 u #d
022 $a0022-1155
024 7 $ahttps://doi.org/10.1007/s13197-020-04513-3$2DOI
100 1 $aMARTINS, I. E.
245 $aEffect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread.$h[electronic resource]
260 $c2021
520 $aSourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at ?5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of Rhizopus, Aspergillus, Penicillium and Mucor. A significant increase (p???0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread.
650 $aFermentation
650 $aSourdough bread
653 $aIntrinsic parameters
653 $aMicrobial analysis
653 $aPearl millet
700 1 $aSHITTU, T. A.
700 1 $aONABANJO, O. O.
700 1 $aADESINA, A. D.
700 1 $aSOARES, A. G.
700 1 $aOKOLIE, P. I.
700 1 $aKUPOLUYI, A. O.
700 1 $aOJO, O. A.
700 1 $aOBADINA, A. O.
773 $tJournal Of Food Science and Technology$gv. 58, p. 52-61, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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