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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
19/09/1994 |
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Data da última atualização: |
19/09/1994 |
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Autoria: |
COSTA, N. P. da; MARCOS FILHO, J. |
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Afiliação: |
EMBRAPA-CNPSo. Caixa Postal, 1061. CEP 86001-970. Londrina, PR. |
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Título: |
Afericao do teor de umidade (%) de sementes de soja para execucao do teste de tetrazolio. |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
Arquivos de Biologia e Tecnologia, v.37, n.3, p.693-701, set. 1994. |
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Idioma: |
Português |
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Conteúdo: |
The objective of this study was to determine seed moisture content that can reduce the proconditioning period (imbibition time) before the staining process in the tetrazolium test for soybean seed. Two experiments were conducted: experiment I-two soybean seed lots of the cultivars BR-30 and BR-16 were submitted the six periods of imbibition under four temperatures; experiment II-three seed lots of fiscalized soybean seed of the cultivars Davis, BR-29 and BR-24 were submitted to seven periods of imbibition at 25.C In a general manner, it was observed that the seeds of the cultivars BR-30 and BR-16 reached 37% seed moisture content after 10h/40.C the preconditioning period. This moisture content, resulted in adequate staining patterns for determining vigor [TZ (1-3)] and viability [TZ (1-5)] for tetrazolium test in soybean seed. |
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Palavras-Chave: |
Moisture content; Seed; Tetrazolium test. |
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Thesagro: |
Semente; Soja; Teor de Umidade; Teste de Tetrazólio. |
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Thesaurus Nal: |
temperature. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01482naa a2200229 a 4500
001 1458476
005 1994-09-19
008 1994 bl --- 0-- u #d
100 1 $aCOSTA, N. P. da
245 $aAfericao do teor de umidade (%) de sementes de soja para execucao do teste de tetrazolio.
260 $c1994
520 $aThe objective of this study was to determine seed moisture content that can reduce the proconditioning period (imbibition time) before the staining process in the tetrazolium test for soybean seed. Two experiments were conducted: experiment I-two soybean seed lots of the cultivars BR-30 and BR-16 were submitted the six periods of imbibition under four temperatures; experiment II-three seed lots of fiscalized soybean seed of the cultivars Davis, BR-29 and BR-24 were submitted to seven periods of imbibition at 25.C In a general manner, it was observed that the seeds of the cultivars BR-30 and BR-16 reached 37% seed moisture content after 10h/40.C the preconditioning period. This moisture content, resulted in adequate staining patterns for determining vigor [TZ (1-3)] and viability [TZ (1-5)] for tetrazolium test in soybean seed.
650 $atemperature
650 $aSemente
650 $aSoja
650 $aTeor de Umidade
650 $aTeste de Tetrazólio
653 $aMoisture content
653 $aSeed
653 $aTetrazolium test
700 1 $aMARCOS FILHO, J.
773 $tArquivos de Biologia e Tecnologia$gv.37, n.3, p.693-701, set. 1994.
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Registro original: |
Embrapa Soja (CNPSO) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Café. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
24/01/2013 |
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Data da última atualização: |
24/01/2013 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
KITZBERGER, C. S. G.; SCHOLZ, M. B. S.; SILVA, J. B. G. D.; PEREIRA, L. F. P.; BENASSI, M. T. |
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Afiliação: |
CÍNTIA S. G. KITZBERGER, IAPAR/UEL; MARIA B. S. SCHOLZ, IAPAR; JOÃO B. G. D. SILVA, Centro Tecnológico Cocari; LUIZ FILIPE PROTASIO PEREIRA, SAPC; MARTA T. BENASSI, UEL. |
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Título: |
Diversity between coffea arabica cultivar: organic acids composition. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012. |
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Páginas: |
p. 108 |
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Idioma: |
Inglês |
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Conteúdo: |
The content of organic acids s in coffees is affected by factors such as variety and local of growing of coffees, roasting process (temperature and time), brewing process, storage time of the coffee beverage affect. Quinic, malic, citric, acetic, latic and clorogenic (5-ACQ) acids were the most important compounds of this class in green and roasted coffees. The content of organic acids for traditional cultivars (Bourbon, Catuaí and Icatu) and modern crosses (Iapar 59, IPRs 97, 98, 99, 100, 101, 102 103, 104, 105, 106, 107 and 108) were studied in order to correlate the acids profile and the genetic background of coffees. All coffees grown in the same edapho-climatic conditions and processing operations were standardized. |
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Palavras-Chave: |
Coffee; Organic Acids. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01399nam a2200193 a 4500
001 1946226
005 2013-01-24
008 2012 bl uuuu u00u1 u #d
100 1 $aKITZBERGER, C. S. G.
245 $aDiversity between coffea arabica cultivar$borganic acids composition.$h[electronic resource]
260 $aIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee$c2012
300 $ap. 108
520 $aThe content of organic acids s in coffees is affected by factors such as variety and local of growing of coffees, roasting process (temperature and time), brewing process, storage time of the coffee beverage affect. Quinic, malic, citric, acetic, latic and clorogenic (5-ACQ) acids were the most important compounds of this class in green and roasted coffees. The content of organic acids for traditional cultivars (Bourbon, Catuaí and Icatu) and modern crosses (Iapar 59, IPRs 97, 98, 99, 100, 101, 102 103, 104, 105, 106, 107 and 108) were studied in order to correlate the acids profile and the genetic background of coffees. All coffees grown in the same edapho-climatic conditions and processing operations were standardized.
653 $aCoffee
653 $aOrganic Acids
700 1 $aSCHOLZ, M. B. S.
700 1 $aSILVA, J. B. G. D.
700 1 $aPEREIRA, L. F. P.
700 1 $aBENASSI, M. T.
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Embrapa Café (CNPCa) |
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