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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão; 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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Registro Completo
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Biblioteca(s): |
Embrapa Amapá; Embrapa Amazônia Oriental. |
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Data corrente: |
27/09/2005 |
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Data da última atualização: |
06/11/2018 |
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Tipo da produção científica: |
Boletim de Pesquisa e Desenvolvimento |
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Autoria: |
CARVALHO, A. C. A. de; ALVES, R. N. B.; MELEM JUNIOR, N. J. |
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Afiliação: |
ANTONIO CLAUDIO ALMEIDA DE CARVALHO, CPAF-AP; RAIMUNDO NONATO BRABO ALVES, CPATU; NAGIB JORGE MELEM JUNIOR, CPAF-AP. |
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Título: |
Influência do potássio no desenvolvimento da seringueira (Hevea brasiliensis muell. Arg.). |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
Macapá: Embrapa Amapá, 2004. |
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Páginas: |
31 p. |
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Série: |
(Embrapa Amapá. Boletim de pesquisa e desenvolvimento, 69). |
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Idioma: |
Português |
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Conteúdo: |
Material e métodos; Resultados e discussão. |
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Palavras-Chave: |
Adubação potássica; Área de escape; Seringal de cultivo. |
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Thesagro: |
Hevea; Potássio; Seringueira. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPAF-AP/8684/1/Boletim200469.pdf
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Marc: |
LEADER 00749nam a2200229 a 4500
001 1348923
005 2018-11-06
008 2004 bl uuuu u0uu1 u #d
100 1 $aCARVALHO, A. C. A. de
245 $aInfluência do potássio no desenvolvimento da seringueira (Hevea brasiliensis muell. Arg.).$h[electronic resource]
260 $aMacapá: Embrapa Amapá$c2004
300 $a31 p.
490 $a(Embrapa Amapá. Boletim de pesquisa e desenvolvimento, 69).
520 $aMaterial e métodos; Resultados e discussão.
650 $aHevea
650 $aPotássio
650 $aSeringueira
653 $aAdubação potássica
653 $aÁrea de escape
653 $aSeringal de cultivo
700 1 $aALVES, R. N. B.
700 1 $aMELEM JUNIOR, N. J.
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Embrapa Amapá (CPAF-AP) |
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