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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Mandioca e Fruticultura. |
Data corrente: |
06/12/2022 |
Data da última atualização: |
06/12/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SANTOS, C. S. dos; SOUSA, M. B. e; BRITO, A. C.; OLIVEIRA, L. A. de; CARVALHO, C. W. P. de; OLIVEIRA, E. J. de. |
Afiliação: |
CRISTIANO SILVA DOS SANTOS, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; MASSAINE BANDEIRA E SOUSA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; ANA CARLA BRITO; LUCIANA ALVES DE OLIVEIRA, CNPMF; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; EDER JORGE DE OLIVEIRA, CNPMF. |
Título: |
Phenotypic diversity of starch pasting properties in cassava for food industry. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Acta Scientiarum. Agronomy, v. 45, e56361, 2023. |
ISSN: |
1807-8621 |
DOI: |
10.4025/actasciagron.v45i1.56361 |
Idioma: |
Inglês |
Conteúdo: |
The aim of this study was to evaluate the phenotypic variation and diversity of cassava for breeding purposes based on the pasting properties of starch, for food applications. The viscosities of the starches, extracted from 1031 accessions, were obtained using a Rapid Visco Analyzer. The best linear unbiased predictors were calculated for five critical points of the viscograms, which were then used to cluster the accessions based on the discriminant analysis of principal components. The wide phenotypic variation identified from the viscograms reveals the high potential for selection gains, especially for pasting temperature and setback. Certain strong correlations indicate that selection based on a specific viscogram trait can be used for indirect selection (e.g., the correlation between peak viscosity and breakdown [0.85]). The lowest Bayesian information criterion identified five different groups. Groups 3 and 4 exhibited high pasting temperatures, while Groups 3 and 5 exhibited low setbacks. Group 3 also exhibited low viscosity and breakdown. However, we focused on selecting cassava accessions with a high pasting temperature and low setback, as these are the most important traits for industrial applications. The predicted genetic gains from the selection of the top 15 cassava accessions for increasing pasting temperature and decreasing setback were 4.40% and 53.17%, respectively. The increased pasting temperature (~72.89°C) and high amplitude of setback (~600 cP) due to selection can guide the utilization of the cassava germplasm for breeding and provide a basis for further studies to develop varieties with added value, especially in the food industry. MenosThe aim of this study was to evaluate the phenotypic variation and diversity of cassava for breeding purposes based on the pasting properties of starch, for food applications. The viscosities of the starches, extracted from 1031 accessions, were obtained using a Rapid Visco Analyzer. The best linear unbiased predictors were calculated for five critical points of the viscograms, which were then used to cluster the accessions based on the discriminant analysis of principal components. The wide phenotypic variation identified from the viscograms reveals the high potential for selection gains, especially for pasting temperature and setback. Certain strong correlations indicate that selection based on a specific viscogram trait can be used for indirect selection (e.g., the correlation between peak viscosity and breakdown [0.85]). The lowest Bayesian information criterion identified five different groups. Groups 3 and 4 exhibited high pasting temperatures, while Groups 3 and 5 exhibited low setbacks. Group 3 also exhibited low viscosity and breakdown. However, we focused on selecting cassava accessions with a high pasting temperature and low setback, as these are the most important traits for industrial applications. The predicted genetic gains from the selection of the top 15 cassava accessions for increasing pasting temperature and decreasing setback were 4.40% and 53.17%, respectively. The increased pasting temperature (~72.89°C) and high amplitude of setback (~600 cP) due to s... Mostrar Tudo |
Thesagro: |
Mandioca. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02335naa a2200217 a 4500 001 2149275 005 2022-12-06 008 2023 bl uuuu u00u1 u #d 022 $a1807-8621 024 7 $a10.4025/actasciagron.v45i1.56361$2DOI 100 1 $aSANTOS, C. S. dos 245 $aPhenotypic diversity of starch pasting properties in cassava for food industry.$h[electronic resource] 260 $c2023 520 $aThe aim of this study was to evaluate the phenotypic variation and diversity of cassava for breeding purposes based on the pasting properties of starch, for food applications. The viscosities of the starches, extracted from 1031 accessions, were obtained using a Rapid Visco Analyzer. The best linear unbiased predictors were calculated for five critical points of the viscograms, which were then used to cluster the accessions based on the discriminant analysis of principal components. The wide phenotypic variation identified from the viscograms reveals the high potential for selection gains, especially for pasting temperature and setback. Certain strong correlations indicate that selection based on a specific viscogram trait can be used for indirect selection (e.g., the correlation between peak viscosity and breakdown [0.85]). The lowest Bayesian information criterion identified five different groups. Groups 3 and 4 exhibited high pasting temperatures, while Groups 3 and 5 exhibited low setbacks. Group 3 also exhibited low viscosity and breakdown. However, we focused on selecting cassava accessions with a high pasting temperature and low setback, as these are the most important traits for industrial applications. The predicted genetic gains from the selection of the top 15 cassava accessions for increasing pasting temperature and decreasing setback were 4.40% and 53.17%, respectively. The increased pasting temperature (~72.89°C) and high amplitude of setback (~600 cP) due to selection can guide the utilization of the cassava germplasm for breeding and provide a basis for further studies to develop varieties with added value, especially in the food industry. 650 $aMandioca 700 1 $aSOUSA, M. B. e 700 1 $aBRITO, A. C. 700 1 $aOLIVEIRA, L. A. de 700 1 $aCARVALHO, C. W. P. de 700 1 $aOLIVEIRA, E. J. de 773 $tActa Scientiarum. Agronomy$gv. 45, e56361, 2023.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
18/01/2016 |
Data da última atualização: |
27/01/2016 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
RIBEIRO, N. V. da S.; REDONDO, H. F.; OLIVEIRA, S. da C. de; GIRARDI, E. A. |
Afiliação: |
NATHÁLIA VIRGÍNIA DA SILVA RIBEIRO, UFRRJ; HENRIQUE FRANCO REDONDO, UFRRJ; SABRINA DA COSTA DE OLIVEIRA, Secretaria Municipal de Pesca, Aquicultura, Agricultura, Pecuária e Abastecimento; EDUARDO AUGUSTO GIRARDI, UFRRJ. |
Título: |
Estudo da pollembrionia e crescimento inicial de jamboleiro (syzygium cumini l.). |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 21., 2010, Natal. Frutas: saúde, inovação e responsabilidade: anais. Natal: Sociedade Brasileira de Fruticultura, 2010. |
Idioma: |
Português |
Conteúdo: |
O jamboleiro (Syzygium cumini L.) é uma árvore frondosa que pode alcançar mais de 20 m de altura, pertencente à família Myrtaceae. Tem origem na índia e é popularmente conhecido como jambolão, jamelão, azeitona doce ou jambul (VIZZOTTO; FETTER, 2009). Seu fruto é uma baga elipsóide com uma única semente, apresentando maturação em janeiro e fevereiro. |
Palavras-Chave: |
Jamboleiro; Pollembrionia. |
Thesagro: |
Jambolão. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/137219/1/Estudo-da-poliembrionia0001.pdf
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Marc: |
LEADER 01003nam a2200181 a 4500 001 2034250 005 2016-01-27 008 2010 bl uuuu u00u1 u #d 100 1 $aRIBEIRO, N. V. da S. 245 $aEstudo da pollembrionia e crescimento inicial de jamboleiro (syzygium cumini l.). 260 $aIn: CONGRESSO BRASILEIRO DE FRUTICULTURA, 21., 2010, Natal. Frutas: saúde, inovação e responsabilidade: anais. Natal: Sociedade Brasileira de Fruticultura$c2010 520 $aO jamboleiro (Syzygium cumini L.) é uma árvore frondosa que pode alcançar mais de 20 m de altura, pertencente à família Myrtaceae. Tem origem na índia e é popularmente conhecido como jambolão, jamelão, azeitona doce ou jambul (VIZZOTTO; FETTER, 2009). Seu fruto é uma baga elipsóide com uma única semente, apresentando maturação em janeiro e fevereiro. 650 $aJambolão 653 $aJamboleiro 653 $aPollembrionia 700 1 $aREDONDO, H. F. 700 1 $aOLIVEIRA, S. da C. de 700 1 $aGIRARDI, E. A.
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