Data/hora: 07/06/2024 12:19:09

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Data corrente: 	18/08/2005	
Data da última atualização: 	19/08/2019	
Autoria: 	RODRIGUES, J. de A.; RIBEIRO, N. D.; POERSCH, N. L.; LONDERO, P. M. G.; CARGNELUTTI FILHO, A.	
Afiliação: 	JOSANA DE ABREU RODRIGUES; NERINEIA DALFOLLO RIBEIRO; NERISON LUIZ POERSCH; PATRICIA MEDIANEIRA GRIGOLETTO LONDERO; ALBERTO CARGNELUTTI FILHO.	
Título: 	Standardization of imbibition time of common bean grains to evaluate cooking quality.	
Ano de publicação: 	2004	
Fonte/Imprenta: 	Crop Breeding and Applied Biotechnology, Viçosa, MG, v. 4, n. 4, p. 465-471, Dec. 2004.	
Idioma: 	Inglês	
Conteúdo: 	The objective of this study was to standardize the imbibition time of common bean grains to evaluate the capacity of water uptake and determine the cooking time for the identification of genotypes with high cooking quality. Grains of 19 common bean cultivars were set to imbibe during four periods at room temperature. A significant interaction between cultivars and imbibition times was observed in relation to the evaluated variables. The correlation coefficients differed in magnitude and signal for the different cultivars. For an evaluation of the uptake capacity and the determination of the cooking time, 8 h of imbibition of common bean grains are effective to differentiate normal from hard grains and to identify fast-cooking cultivars.	
Palavras-Chave: 	Cooking time; Genetic variability; Tempo de cozimento; Variabilidade genética.	
Thesagro: 	Absorção de Água; Feijão; Phaseolus Vulgaris.	
Thesaurus Nal: 	water uptake.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (22874-1) - ADD - AP - DD - 2004 -  - 2004 - DIS