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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
20/12/2019 |
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Data da última atualização: |
20/12/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, T. R. A. de; CARVALHO, H. W. L. de; OLIVEIRA, G. H. F.; COSTA, E. F. N.; GRAVINA, G. de A.; SANTOS, R. D. dos; CARVALHO FILHO, J. L. S. de. |
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Afiliação: |
Tâmara Rebecca Albuquerque de Oliveira; Hélio Wilson Lemos de Carvalho; Gustavo Hugo Ferreira Oliveira; Emiliano Fernandes Nassau Costa; Geraldo de Amaral Gravina; RAFAEL DANTAS DOS SANTOS, CPATSA; José Luiz Sandes de Carvalho Filho. |
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Título: |
Hybrid maize selection through GGE biplot analysis. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Bragantia, v. 78, n. 2, p. 166-174, 2019. |
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DOI: |
10.1590/1678-4499.20170438 |
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Idioma: |
Inglês |
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Conteúdo: |
The cultivation of genotypes non-adapted to the cultivation region of interest is among the main factors responsible for low yield. The aim of the present study is to select hybrid maize through GGE biplot analysis and to assess its adaptability and stability in different environments in Northeastern Brazil. Twenty-five hybrid maize cultivars were assessed in ten different environments in Northeastern Brazil in 2012 and 2013 based on the randomized block design, with two replications. The analysis of variance and assessment of genotype adaptability and stability were made through GGE biplot analysis, based on grain yield. Analysis of variance results showed different performances depending on the genotype, as well as genotype/environment interaction. The biplot analysis was efficient on data interpretation and represented 63.73% of the total variation in the first two main components, it also allowed classifying the ten environments into three macro-environments. Most environments were positively correlated. Hybrids 2 B 604 HX, 30 A 95 HX, 2 B 587 HX and 2 B 710 HX were responsive and stable. Hybrid 30 A 16 HX was recommended for macro-environments2 and 3. Cultivar 30 A 68 HX was recommended to environment 1. São Raimundo das Mangabeiras and Nova Santa Rosa counties were discriminating and representative. Nossa Senhora das Dores, Umbaúba, Teresina, Brejo, Frei Paulo, Colinas and Balsa counties were ambiguous and non-recommended for further evaluations. |
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Palavras-Chave: |
Análise biplot GGE; Analise multivariada; Melhoramento de plantas; Seleção híbrida. |
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Thesagro: |
Melhoramento Genético Vegetal; Milho. |
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Thesaurus Nal: |
Plant breeding. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/207646/1/Hybrid-maize-selection-through-GGE-biplot-analysis-2019.pdf
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Marc: |
LEADER 02338naa a2200289 a 4500
001 2117410
005 2019-12-20
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1590/1678-4499.20170438$2DOI
100 1 $aOLIVEIRA, T. R. A. de
245 $aHybrid maize selection through GGE biplot analysis.$h[electronic resource]
260 $c2019
520 $aThe cultivation of genotypes non-adapted to the cultivation region of interest is among the main factors responsible for low yield. The aim of the present study is to select hybrid maize through GGE biplot analysis and to assess its adaptability and stability in different environments in Northeastern Brazil. Twenty-five hybrid maize cultivars were assessed in ten different environments in Northeastern Brazil in 2012 and 2013 based on the randomized block design, with two replications. The analysis of variance and assessment of genotype adaptability and stability were made through GGE biplot analysis, based on grain yield. Analysis of variance results showed different performances depending on the genotype, as well as genotype/environment interaction. The biplot analysis was efficient on data interpretation and represented 63.73% of the total variation in the first two main components, it also allowed classifying the ten environments into three macro-environments. Most environments were positively correlated. Hybrids 2 B 604 HX, 30 A 95 HX, 2 B 587 HX and 2 B 710 HX were responsive and stable. Hybrid 30 A 16 HX was recommended for macro-environments2 and 3. Cultivar 30 A 68 HX was recommended to environment 1. São Raimundo das Mangabeiras and Nova Santa Rosa counties were discriminating and representative. Nossa Senhora das Dores, Umbaúba, Teresina, Brejo, Frei Paulo, Colinas and Balsa counties were ambiguous and non-recommended for further evaluations.
650 $aPlant breeding
650 $aMelhoramento Genético Vegetal
650 $aMilho
653 $aAnálise biplot GGE
653 $aAnalise multivariada
653 $aMelhoramento de plantas
653 $aSeleção híbrida
700 1 $aCARVALHO, H. W. L. de
700 1 $aOLIVEIRA, G. H. F.
700 1 $aCOSTA, E. F. N.
700 1 $aGRAVINA, G. de A.
700 1 $aSANTOS, R. D. dos
700 1 $aCARVALHO FILHO, J. L. S. de
773 $tBragantia$gv. 78, n. 2, p. 166-174, 2019.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
10/11/2020 |
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Data da última atualização: |
23/11/2020 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
COMETTANT RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. |
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Afiliação: |
Raúl Comettant-Rabanal; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA. |
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Título: |
Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p. |
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ISBN: |
978-65-88243-73-2 |
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DOI: |
10.29327/cbcp2020.276119 |
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Idioma: |
Inglês |
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Notas: |
CBCP. 5 a 9 out. |
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Conteúdo: |
The objective of this study was to use pre-cooked whole corn, parboiled brown rice and sorghum flours by thermoplasticextrusion as a pretreatment to improve the quality characteristics of gluten-free(GF) bread. The methodology included the evaluation of the physical, textural and structural properties of the bread crumb. GF breadmade from whole grains were characterized by lower hardness and cohesiveness compared to GF breadmade from refined grains.In addition, the volume, distribution of air cells, porosityand height bread crumb were improved, so it is possible to use extrusion to create functional whole grain floursfor bakery products. |
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Palavras-Chave: |
Cereals; Farinha de rosca; TPA. |
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Thesagro: |
Alimento Pré-Cozido; Arroz Integral; Extrusão; Farinha; Milho; Processamento; Produto de Origem Vegetal; Sorgo; Tecnologia de Alimento. |
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Thesaurus NAL: |
Breadmaking; Cooking; Extrusion; Food processing; Food technology; Gluten-free foods; Image analysis. |
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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/217624/1/276119.pdf
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Marc: |
LEADER 02021nam a2200421 a 4500
001 2126445
005 2020-11-23
008 2020 bl uuuu u00u1 u #d
020 $a978-65-88243-73-2
024 7 $a10.29327/cbcp2020.276119$2DOI
100 1 $aCOMETTANT RABANAL, R.
245 $aPhysical, textural and structural properties ofgluten-free breads made from extruded whole grain flours.$h[electronic resource]
260 $aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.$c2020
500 $aCBCP. 5 a 9 out.
520 $aThe objective of this study was to use pre-cooked whole corn, parboiled brown rice and sorghum flours by thermoplasticextrusion as a pretreatment to improve the quality characteristics of gluten-free(GF) bread. The methodology included the evaluation of the physical, textural and structural properties of the bread crumb. GF breadmade from whole grains were characterized by lower hardness and cohesiveness compared to GF breadmade from refined grains.In addition, the volume, distribution of air cells, porosityand height bread crumb were improved, so it is possible to use extrusion to create functional whole grain floursfor bakery products.
650 $aBreadmaking
650 $aCooking
650 $aExtrusion
650 $aFood processing
650 $aFood technology
650 $aGluten-free foods
650 $aImage analysis
650 $aAlimento Pré-Cozido
650 $aArroz Integral
650 $aExtrusão
650 $aFarinha
650 $aMilho
650 $aProcessamento
650 $aProduto de Origem Vegetal
650 $aSorgo
650 $aTecnologia de Alimento
653 $aCereals
653 $aFarinha de rosca
653 $aTPA
700 1 $aCARVALHO, C. W. P. de
700 1 $aASCHERI, J. L. R.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aGERMANI, R.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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