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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
13/11/2020 |
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Data da última atualização: |
13/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, M. J. da; RIBEIRO, P. C. de O.; SILVA, R. A. da; SILVA, K. J. da; SCHAFFERT, R. E.; PARRELLA, R. A. da C. |
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Afiliação: |
Michele Jorge da Silva, Universidade Federal de Viçosa; Pedro César de Olieveira Ribeiro, Universidade Federal de Viçosa; Ruane Alice da Silva, Universidade Federal de Viçosa; Karla Jorge da Silva, Universidade Federal de Viçosa; ROBERT EUGENE SCHAFFERT, CNPMS; RAFAEL AUGUSTO DA COSTA PARRELLA, CNPMS. |
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Título: |
Multi-trait selection of sweet sorghum (Sorghum bicolor (L.) Moench) genotypes for bioenergy production. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Bioenergy and Food Science, v. 7, e2952020JBFS, 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
The global demand for fuel from renewable sources has expanded rapidly in recent years and sweet sorghum is a crop with high potential for bioenergy production. This study aimed evaluate the performance of sweet sorghum hybrids belonging to the Embrapa Milho e Sorgo breeding program in different edaphoclimatic regions of Minas Gerais and to identify promising hybrids for bioenergy production, considering multiple traits of sweet sorghum. The study was conducted in two experimental areas of Embrapa Milho e Sorgo, in Sete Lagoas and Nova Porteirinha. A total of 36 sweet sorghum genotypes were evaluated, with 28 experimental hybrids and eight controls. The evaluated traits were: days from planting to flowering, plant height, fresh biomass yield, juice extraction, total soluble solids and tons of Brix per hectare. Analysis of variance, multiple comparison test, the Williams index of selection and the index suggested by Mulamba & Mock were performed. The results demonstrated the existence of genetic variability among the genotypes of sweet sorghum, demonstrating the possibility of selecting high-performance genotypes superior. The selection indexes employed were efficient in the selection of sweet sorghum hybrids with higher agroindustrial performance. It was possible to identify hybrids of sweet sorghum promising for bioenergy production. |
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Palavras-Chave: |
Sorgo sacarino. |
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Thesagro: |
Bioenergia; Hibrido; Índice de Seleção. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217777/1/Multi-trait-selection.pdf
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Marc: |
LEADER 02064naa a2200229 a 4500
001 2126563
005 2020-11-13
008 2020 bl uuuu u00u1 u #d
100 1 $aSILVA, M. J. da
245 $aMulti-trait selection of sweet sorghum (Sorghum bicolor (L.) Moench) genotypes for bioenergy production.$h[electronic resource]
260 $c2020
520 $aThe global demand for fuel from renewable sources has expanded rapidly in recent years and sweet sorghum is a crop with high potential for bioenergy production. This study aimed evaluate the performance of sweet sorghum hybrids belonging to the Embrapa Milho e Sorgo breeding program in different edaphoclimatic regions of Minas Gerais and to identify promising hybrids for bioenergy production, considering multiple traits of sweet sorghum. The study was conducted in two experimental areas of Embrapa Milho e Sorgo, in Sete Lagoas and Nova Porteirinha. A total of 36 sweet sorghum genotypes were evaluated, with 28 experimental hybrids and eight controls. The evaluated traits were: days from planting to flowering, plant height, fresh biomass yield, juice extraction, total soluble solids and tons of Brix per hectare. Analysis of variance, multiple comparison test, the Williams index of selection and the index suggested by Mulamba & Mock were performed. The results demonstrated the existence of genetic variability among the genotypes of sweet sorghum, demonstrating the possibility of selecting high-performance genotypes superior. The selection indexes employed were efficient in the selection of sweet sorghum hybrids with higher agroindustrial performance. It was possible to identify hybrids of sweet sorghum promising for bioenergy production.
650 $aBioenergia
650 $aHibrido
650 $aÍndice de Seleção
653 $aSorgo sacarino
700 1 $aRIBEIRO, P. C. de O.
700 1 $aSILVA, R. A. da
700 1 $aSILVA, K. J. da
700 1 $aSCHAFFERT, R. E.
700 1 $aPARRELLA, R. A. da C.
773 $tJournal of Bioenergy and Food Science$gv. 7, e2952020JBFS, 2020.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
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Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
13/07/2021 |
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Data da última atualização: |
20/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
BRESSIANI, J.; SANTETTI, G. S.; ORO, T.; ESTERES, V.; BIDUSKI, B.; MIRANDA, M. Z. de; GUTKOSKI, L. C.; ALMEIDA, J. L. de; GULARTE, M. A. |
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Afiliação: |
JOSEANE BRESSIANI, UFPel; GABRIELA SOSTER SANTETTI, UFSC; TATIANA ORO, UPF; VANESSA ESTERES, UPF; BARBARA BIDUSKI, UPF; MARTHA ZAVARIZ DE MIRANDA, CNPT; LUIZ CARLOS GUTKOSKI, UNIRIO; JULIANO LUIZ DE ALMEIDA, FAPA/Cooperativa Agraria; MARCIS AROCHA GULARTE, UFPel. |
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Título: |
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 150, 111918, 2021. |
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DOI: |
https://doi.org/10.1016/j.lwt.2021.111918 |
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Idioma: |
Inglês |
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Conteúdo: |
The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors. |
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Palavras-Chave: |
Absorption kinetics; Granulometry; Short-dough. |
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Thesagro: |
Triticum Aestivum. |
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Thesaurus NAL: |
Bran. |
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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/224432/1/1-s2.0-S0023643821010719-main.pdf
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Marc: |
LEADER 02099naa a2200289 a 4500
001 2132925
005 2022-05-20
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2021.111918$2DOI
100 1 $aBRESSIANI, J.
245 $aHydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars.$h[electronic resource]
260 $c2021
520 $aThe effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors.
650 $aBran
650 $aTriticum Aestivum
653 $aAbsorption kinetics
653 $aGranulometry
653 $aShort-dough
700 1 $aSANTETTI, G. S.
700 1 $aORO, T.
700 1 $aESTERES, V.
700 1 $aBIDUSKI, B.
700 1 $aMIRANDA, M. Z. de
700 1 $aGUTKOSKI, L. C.
700 1 $aALMEIDA, J. L. de
700 1 $aGULARTE, M. A.
773 $tLWT - Food Science and Technology$gv. 150, 111918, 2021.
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Registro original: |
Embrapa Trigo (CNPT) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
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