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| Registros recuperados : 20 | |
| 8. |  | SIQUEIRA, B. B.; SOLTO, J. A.; LINS, J. A. C. U. M.; RODRIGUES, J. J. V. Cucumber production in coir filled plastic bags under greenhouse conditions. Horticultura Brasileira, Brasília, v. 21, n. 2, jul. 2003. Suplemento 2. Trabalho apresentado no 43º Congresso Brasileiro de Olericultura, 2003. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 21, n. 2, p. 313, jul. 2003. Suplemento 1.| Biblioteca(s): Embrapa Hortaliças. |
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| 12. | | SOLTO, J. A.; SIQUEIRA, B. B.; LINS, J. A. C. U. M.; RODRIGUES, J. J. V. Pré-tratamento químico do pó do coco para a produção de mudas de tomate. Horticultura Brasileira, Brasília, v. 21, n. 2, jul. 2003. Suplemento 2. Trabalho apresentado no 43º Congresso Brasileiro de Olericultura, 2003. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 21, n. 2, p. 316, jul. 2003. Suplemento 1.| Biblioteca(s): Embrapa Hortaliças. |
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| 13. | | VIEIRA, R. D.; MAURO; A. O.; CASAGRANDE, A. A.; SIQUEIRA, B. F. de; MARTINELLI, N. M.; PANIZZI, R. de C. Comportamento de cultivares e linhagens de soja (Glycine max (L.) Merrill), em solo antes ocupado por vegetacao de cerrado. Cientifica, v.12, n.1/2, p.1-8, 1984.| Biblioteca(s): Embrapa Cerrados. |
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| 14. | | PEREIRA, W. J.; SIQUEIRA, B. dos S.; DEUS, K. E. de; FERNANDES, K. F.; BASSINELLO, P. Z.; VIANELLO, R. P. Determinação das condições de qRT-PCR para genes envolvidos no fenômeno hard-to-cook em feijão carioca. In: SEMINÁRIO JOVENS TALENTOS, 6., 2012, Santo Antônio de Goiás. Resumos apresentados. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2012. p. 33. (Embrapa Arroz e Feijão. Documentos, 275).| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 15. | | SIQUEIRA, B.; PEREIRA, W. J.; BATISTA, K. A.; OOMAH, B. D.; FERNANDES, K. F.; BASSINELLO, P. Z. Influence of storage on darkening and hardening of slow- and regular-darkening carioca bean (Phaseolus vulgasris L.) genotypes. Journal of Agricultural Studies, v. 2, n. 2, p. 87-104, Sept. 2014.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 16. | | LACERDA, D. B. C. L.; SIQUEIRA, B. S.; BASSINELLO, P. Z.; SOARES JÚNIOR, M. S.; KOAKUZU, S. N. Rice bran based biscuits. In: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai, China. Abstracts. Shangai: Chinese Institute of Food Science and Technology, 2008. p. 404-405.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 18. | | LACERDA, D. B. C. L.; SOARES, J. M. S.; BASSINELLO, P. Z.; SIQUEIRA, B. S.; KOAKUZU, S. N. Qualidade de biscoitos elaborados com farelo de arroz extrusado em substituição à farinha de trigo e fécula de mandioca. Archivos Latinoamericanos de Nutrición, Caracas, v. 59, n. 2, p. 199-205, jun. 2009.| Biblioteca(s): Embrapa Trigo. |
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| 19. | | SIQUEIRA, B. dos S.; BASSINELLO, P. Z.; SANTOS, S. C.; MALGARESI, G.; FERRI, P. H.; RODRIGUEZ, A. G.; FERNANDES, K. F. Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument? LWT - Food Science and Technology, v. 69, p. 593-600, June 2016.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 20. | | LACERDA, D. B. C. L.; SOARES JÚNIOR, M. S.; BASSINELLO, P. Z.; CASTRO, M. V. L. de; SILVA-LOBO, V. L.; CAMPOS, M. R. H.; SIQUEIRA, B. dos S. Qualidade de farelos de arroz cru, extrusado e parboilizado. Pesquisa Agropecuária Tropical, v. 40, n. 4, p. 521-530, out./dez. 2010.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 20 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
29/07/2014 |
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Data da última atualização: |
09/12/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
C - 0 |
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Autoria: |
SIQUEIRA, B.; PEREIRA, W. J.; BATISTA, K. A.; OOMAH, B. D.; FERNANDES, K. F.; BASSINELLO, P. Z. |
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Afiliação: |
BEATRIZ SIQUEIRA, UNIVERSIDADE FEDERAL DE GOIÁS; WENDELL J. PEREIRA, UNIVERSIDADE FEDERAL DE GOIÁS; KARLA A. BATISTA, UNIVERSIDADE FEDERAL DE GOIÁS; B. DAVE OOMAH, PACIFIC AGRI-FOOD RESEARCH CENTRE, Canadá; KÁTIA F. FERNANDES, UNIVERSIDADE FEDERAL DE GOIÁS; PRISCILA ZACZUK BASSINELLO, CNPAF. |
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Título: |
Influence of storage on darkening and hardening of slow- and regular-darkening carioca bean (Phaseolus vulgasris L.) genotypes. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Journal of Agricultural Studies, v. 2, n. 2, p. 87-104, Sept. 2014. |
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ISSN: |
2166-0379 |
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DOI: |
http://dx.doi.org/10.5296/jas.v2i2.5859 |
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Idioma: |
Inglês |
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Conteúdo: |
New carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the darkening and hardening processes of six carioca bean genotypes each representing regular and slow darkening trait during storage under ambient conditions for five months to elucidate their relationship as a breeding strategy. Storage time adversely affected color characteristics (L*, a*, b*, C* and ?E) depending on bean genotype, whereas hardness and resistance to cooking increased during storage independent of the lignification process. Bean darkening and hardening occurred during storage at different intensities in each genotype and were not always correlated. BRSMG-Madrepérola, a slow darkening genotype, was unaffected (resistant to storage conditions), whereas BRS-Pontal with regular tegument darkening, was highly susceptible to storage conditions reflected in extended cooking time and darkening (low L* values). Principal component and cluster analyses on 8 constituents analyzed in this study demonstrate the difference in color characteristics, cooking time and hardness as major factors in segregating the bean genotypes. Seed coat color is an important but inappropriate single parameter for predicting the resistance to cooking or hardness induced by storage of carioca beans under ambient conditions. Development of carioca bean genotypes resistant to storage conditions is essential in reducing food losses during postharvest. MenosNew carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the darkening and hardening processes of six carioca bean genotypes each representing regular and slow darkening trait during storage under ambient conditions for five months to elucidate their relationship as a breeding strategy. Storage time adversely affected color characteristics (L*, a*, b*, C* and ?E) depending on bean genotype, whereas hardness and resistance to cooking increased during storage independent of the lignification process. Bean darkening and hardening occurred during storage at different intensities in each genotype and were not always correlated. BRSMG-Madrepérola, a slow darkening genotype, was unaffected (resistant to storage conditions), whereas BRS-Pontal with regular tegument darkening, was highly susceptible to storage conditions reflected in extended cooking time and darkening (low L* values). Principal component and cluster analyses on 8 constituents analyzed in this study demonstrate the difference in color characteristics, cooking time and hardness as major factors in segregating the bean genotypes. Seed coat color is an important but inappropriate single parameter for predicting the resistance to cooking or hardness induced by storage of carioca beans under ambient conditions. Development of carioca bean genotypes resistant to storage conditions is es... Mostrar Tudo |
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Thesagro: |
Cocção; Feijão; Genótipo; Phaseolus vulgaris. |
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Thesaurus NAL: |
Cooking; Dry beans; Genotype; Hardness; Lignification; Storage. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/105586/1/pzb.pdf
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Marc: |
LEADER 02500naa a2200325 a 4500
001 1991440
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008 2014 bl uuuu u00u1 u #d
022 $a2166-0379
024 7 $ahttp://dx.doi.org/10.5296/jas.v2i2.5859$2DOI
100 1 $aSIQUEIRA, B.
245 $aInfluence of storage on darkening and hardening of slow- and regular-darkening carioca bean (Phaseolus vulgasris L.) genotypes.$h[electronic resource]
260 $c2014
520 $aNew carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the darkening and hardening processes of six carioca bean genotypes each representing regular and slow darkening trait during storage under ambient conditions for five months to elucidate their relationship as a breeding strategy. Storage time adversely affected color characteristics (L*, a*, b*, C* and ?E) depending on bean genotype, whereas hardness and resistance to cooking increased during storage independent of the lignification process. Bean darkening and hardening occurred during storage at different intensities in each genotype and were not always correlated. BRSMG-Madrepérola, a slow darkening genotype, was unaffected (resistant to storage conditions), whereas BRS-Pontal with regular tegument darkening, was highly susceptible to storage conditions reflected in extended cooking time and darkening (low L* values). Principal component and cluster analyses on 8 constituents analyzed in this study demonstrate the difference in color characteristics, cooking time and hardness as major factors in segregating the bean genotypes. Seed coat color is an important but inappropriate single parameter for predicting the resistance to cooking or hardness induced by storage of carioca beans under ambient conditions. Development of carioca bean genotypes resistant to storage conditions is essential in reducing food losses during postharvest.
650 $aCooking
650 $aDry beans
650 $aGenotype
650 $aHardness
650 $aLignification
650 $aStorage
650 $aCocção
650 $aFeijão
650 $aGenótipo
650 $aPhaseolus vulgaris
700 1 $aPEREIRA, W. J.
700 1 $aBATISTA, K. A.
700 1 $aOOMAH, B. D.
700 1 $aFERNANDES, K. F.
700 1 $aBASSINELLO, P. Z.
773 $tJournal of Agricultural Studies$gv. 2, n. 2, p. 87-104, Sept. 2014.
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Embrapa Arroz e Feijão (CNPAF) |
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