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| Registros recuperados : 43 | |
| 9. |  | KLINGELFUSS, L. H.; YORINORI, J. T.; DESTRO, D. Identification methods for resistance in soybean to Fusarium solani f. sp. glycines, under greenhouse conditions. In: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004. p. 79. (Embrapa Soja. Documentos, 228). Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.| Biblioteca(s): Embrapa Soja. |
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| 11. | | KLINGELFUSS, L. H.; YORINORI, J. T.; DESTRO, D. Métodos de inoculação para quantificação de resistência em soja a Fusarium solani f. sp. glycines, em casa-de-vegetação. Fitopatologia Brasileira, Brasília, DF, v. 32, n.1, p. 50-55, jan./fev. 2007.| Biblioteca(s): Embrapa Soja. |
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| 13. | | GUERRA, E. P.; DESTRO, D.; MIRANDA, L. A.; MONTALVAN, R. Performance of food-type soybean genotypes and their possibility for adaptation to brazilian latitudes. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 34, n. 4, p. 575-83, abr. 1999 Título em português: Comportamento de genótipos de soja tipo alimento e possibilidades de adaptação às latitudes brasileiras.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 15. | | ARAÚJO, R. de; MIGLIORANZA, É; MONTALVÁN, R.; DESTRO, D.; GONÇALVES-VIDIGAL, M. C.; MODA-CIRINO, V. Genotype x environment interaction effects on the iron content of common bean grains. Crop Breeding and Applied Biotechnology, Londrina, v. 3, n. 4, p. 269-273, Dec. 2003.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 16. | | DESTRO, D.; BIZETI, H. S.; MAREGA FILHO, M.; MORAIS, L. K. de; TRÓIA, C.; MONTALVÁN, R. Genetic variability for traits related to cooking time in soybean. Crop Breeding and Applied Biotechnology, Londrina, v. 3, n. 4, p. 275-280, dec. 2003.| Biblioteca(s): Embrapa Arroz e Feijão; Embrapa Soja. |
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| 17. | | GONÇALVES, M. C.; CORREA, A. M.; DESTRO, D.; SOUZA, L. C. F. de; ALVES SOBRINHO, T. Correlations and path analysis of common bean grain yield and its primary components. Crop Breeding and Applied Biotechnology, Londrina, v. 3, n. 3, p. 217-222, Sept. 2003.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 18. | | ASSIS, A. M. de; UNEMOTO, L. K.; FARIA, R. T. de; DESTRO, d. Adaptation of anthurium cultivars as cut flowers in a subtropical area. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 46, n. 2, p. 161-166, fev. 2011 Título em português: Adaptação de cultivares de antúrio como flor de corte em área subtropical.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 19. | | DESTRO, D.; ARIAS, E. R. A.; MIGLIORANZA, E.; TOLEDO, J. F. F. de; PALUDZYSZYN FILHO, E. Estadios de desenvolvimento do girassol para aplicacao de fitohormonios causadores de macho-esterilidade. Pesquisa Agropecuaria Brasileira, Brasilia, v. 28, n. 5, p.593-596, maio 1993.| Biblioteca(s): Embrapa Soja. |
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| 20. | | CORREA, A. M.; GONÇALVES, M. C.; DESTRO, D.; SOUZA, L. C. F. de; ALVES SOBRINHO, T. Estimates of genetic parameters in common bean genotypes. Crop Breeding and Applied Biotechnology, Londrina, v. 3, n. 3, p. 223-230, Sept. 2003.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 43 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
|
Data corrente: |
06/11/2003 |
|
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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