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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão; Embrapa Recursos Genéticos e Biotecnologia. |
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Data corrente: |
30/04/1997 |
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Data da última atualização: |
19/10/2007 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ARAGÃO, F. J. L.; BARROS, L. M. G.; BRASILEIRO, A. C. M.; RIBEIRO, S. G.; SMITH, F. D.; SANFORD, J. C.; FARIA, J. C.; RECH, E. L. |
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Afiliação: |
EMBRAPA-CENARGEN. |
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Título: |
Inheritance of foreign genes in transgenic bean (Phaseolus vulgaris L.) co-transformed via particle bombardment. |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
Theoretical and Applied Genetics, Berlin, v.93, n.l/2, p.142-150, l996. |
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Páginas: |
p. 142-150 |
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Idioma: |
Inglês |
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Conteúdo: |
Exploiting the biolistic process we have generated stable transgenic bean (Phaseolus vulgaris L.) plants with unlinked and linked foreign genes. Co-transformation was conducted using plasmid constructions containing a fusion of the gus and neo genes, which were co-introduced with the methionine-rich 2S albumin gene isolated from the Brazil nut and the antisense sequence of AC1, AC2, AC3 and BC1 genes from the bean golden mosaic geminivirus. The results revealed a co-transformation frequency ranging from 40% to 50% when using unlinked genes and 100% for linked genes. The introduced foreign genes were inherited in a Mendelian fashion in most of the transgenic bean lines. PCR and Southern blot hybridization confirmed the integration of the foreign genes in the plant genome. |
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Palavras-Chave: |
Bean; Biolistica; Electrical; Feijão transgênico; Particle; Transgenic bean. |
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Thesagro: |
Feijão; Phaseolus Vulgaris. |
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Thesaurus Nal: |
biolistics. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01692naa a2200325 a 4500
001 1171096
005 2007-10-19
008 1996 bl uuuu u00u1 u #d
100 1 $aARAGÃO, F. J. L.
245 $aInheritance of foreign genes in transgenic bean (Phaseolus vulgaris L.) co-transformed via particle bombardment.
260 $c1996
300 $ap. 142-150
520 $aExploiting the biolistic process we have generated stable transgenic bean (Phaseolus vulgaris L.) plants with unlinked and linked foreign genes. Co-transformation was conducted using plasmid constructions containing a fusion of the gus and neo genes, which were co-introduced with the methionine-rich 2S albumin gene isolated from the Brazil nut and the antisense sequence of AC1, AC2, AC3 and BC1 genes from the bean golden mosaic geminivirus. The results revealed a co-transformation frequency ranging from 40% to 50% when using unlinked genes and 100% for linked genes. The introduced foreign genes were inherited in a Mendelian fashion in most of the transgenic bean lines. PCR and Southern blot hybridization confirmed the integration of the foreign genes in the plant genome.
650 $abiolistics
650 $aFeijão
650 $aPhaseolus Vulgaris
653 $aBean
653 $aBiolistica
653 $aElectrical
653 $aFeijão transgênico
653 $aParticle
653 $aTransgenic bean
700 1 $aBARROS, L. M. G.
700 1 $aBRASILEIRO, A. C. M.
700 1 $aRIBEIRO, S. G.
700 1 $aSMITH, F. D.
700 1 $aSANFORD, J. C.
700 1 $aFARIA, J. C.
700 1 $aRECH, E. L.
773 $tTheoretical and Applied Genetics, Berlin$gv.93, n.l/2, p.142-150, l996.
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Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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Biblioteca |
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Registro |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
22/04/2014 |
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Data da última atualização: |
22/04/2014 |
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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: |
BIASOTO, A. C. T.; NETTO, F. M.; MARQUES, E. J. N.; SILVA, M. A. A. P. da. |
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Afiliação: |
ALINE TELLES BIASOTO MARQUES, CPATSA; FLÁVIA MARIA NETTO, UNICAMP; EMANUEL JOSÉ NASCIMENTO MARQUES, UNICAMP; MARIA APARECIDA AZEVEDO PEREIRA DA SILVA, UNICAMP. |
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Título: |
Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Research International, v. 62, p. 456-466, 2014. |
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Idioma: |
Português |
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Conteúdo: |
Wines produced from non-Vitis vinifera varieties have great economic importance in Brazil and represent more than 80% of the national production, but scientific information regarding the quality of these wines is rare. The objective of this researchwas to determine consumer acceptability, the sensory profile and the chemical composition of the most consumed Brazilian red wines produced with Vitis labrusca and promising hybrid varieties, identifying the parameters that drive the preference of consumers. Commercial wines collected directly from differentwineries were evaluated regarding their overall acceptance by 120 consumers. Twelve trained panelists developed the sensory profile of the wines using Quantitative Descriptive Analysis (QDA). Physicochemical analyses carried out to determine the pH, titratable and volatile acidity, total solids, alcohol degree, total phenolics, free SO2 and the reducing sugar contents of the wines. The datawas analyzed by ANOVA, Tukey test, Internal Preference Mapping (MDPREF), Cluster analysis, Principal Component Analysis (PCA), Partial Least Square regression (PLS), and Extended Internal Preference Map (EPM). In general wines produced from Ives (V. labrusca) grape showed higher aroma/flavor notes described as sweet, grape, grape juice, blackberry and roses. The wines produced from the hybrid grape Máximo differed from those elaborated with the variety Ives, especially due to their higher intensity of earthy/mushroom, vegetative/green beans, woody and yeast sensory notes. The PLS and EPM analyses indicated that fruity notes associated with the aroma and flavor of grape and grape juice were sensory drivers of Brazilian consumers' preference. On the other hand, the majority of the consumers did not like the sensory notes described as earthy/mushroom, vegetative/green beans and yeast found in the wines produced from Máximo. The wine elaborated exclusively with the hybrid Seibel 2 and the wine containing the V. labrusca grapes Ives and Isabella were preferred by the majority of the consumers and only a minor segment of consumers appreciated the wines elaborated solely with Máximo grape. Thus the hybrid grape Seibel 2 and the recently developed hybrid Máximo were shown to be promising varieties for the winemaking of quality wines in Brazilian regions where the environmental conditions are not good for the cultivation of V. vinifera varieties. MenosWines produced from non-Vitis vinifera varieties have great economic importance in Brazil and represent more than 80% of the national production, but scientific information regarding the quality of these wines is rare. The objective of this researchwas to determine consumer acceptability, the sensory profile and the chemical composition of the most consumed Brazilian red wines produced with Vitis labrusca and promising hybrid varieties, identifying the parameters that drive the preference of consumers. Commercial wines collected directly from differentwineries were evaluated regarding their overall acceptance by 120 consumers. Twelve trained panelists developed the sensory profile of the wines using Quantitative Descriptive Analysis (QDA). Physicochemical analyses carried out to determine the pH, titratable and volatile acidity, total solids, alcohol degree, total phenolics, free SO2 and the reducing sugar contents of the wines. The datawas analyzed by ANOVA, Tukey test, Internal Preference Mapping (MDPREF), Cluster analysis, Principal Component Analysis (PCA), Partial Least Square regression (PLS), and Extended Internal Preference Map (EPM). In general wines produced from Ives (V. labrusca) grape showed higher aroma/flavor notes described as sweet, grape, grape juice, blackberry and roses. The wines produced from the hybrid grape Máximo differed from those elaborated with the variety Ives, especially due to their higher intensity of earthy/mushroom, vegetative/green beans, ... Mostrar Tudo |
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Palavras-Chave: |
Análises físico-químicas; Híbridos uvas; Perfil sensorial; Teste de consumidor; Vinho tinto; Vitivinicultura. |
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Thesagro: |
Uva; Vitis Labrusca; Vitis Vinifera. |
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Thesaurus NAL: |
Grapes. |
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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/101277/1/Aline-2014.pdf
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Marc: |
LEADER 03227naa a2200277 a 4500
001 1984846
005 2014-04-22
008 2014 bl uuuu u00u1 u #d
100 1 $aBIASOTO, A. C. T.
245 $aAcceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes.$h[electronic resource]
260 $c2014
520 $aWines produced from non-Vitis vinifera varieties have great economic importance in Brazil and represent more than 80% of the national production, but scientific information regarding the quality of these wines is rare. The objective of this researchwas to determine consumer acceptability, the sensory profile and the chemical composition of the most consumed Brazilian red wines produced with Vitis labrusca and promising hybrid varieties, identifying the parameters that drive the preference of consumers. Commercial wines collected directly from differentwineries were evaluated regarding their overall acceptance by 120 consumers. Twelve trained panelists developed the sensory profile of the wines using Quantitative Descriptive Analysis (QDA). Physicochemical analyses carried out to determine the pH, titratable and volatile acidity, total solids, alcohol degree, total phenolics, free SO2 and the reducing sugar contents of the wines. The datawas analyzed by ANOVA, Tukey test, Internal Preference Mapping (MDPREF), Cluster analysis, Principal Component Analysis (PCA), Partial Least Square regression (PLS), and Extended Internal Preference Map (EPM). In general wines produced from Ives (V. labrusca) grape showed higher aroma/flavor notes described as sweet, grape, grape juice, blackberry and roses. The wines produced from the hybrid grape Máximo differed from those elaborated with the variety Ives, especially due to their higher intensity of earthy/mushroom, vegetative/green beans, woody and yeast sensory notes. The PLS and EPM analyses indicated that fruity notes associated with the aroma and flavor of grape and grape juice were sensory drivers of Brazilian consumers' preference. On the other hand, the majority of the consumers did not like the sensory notes described as earthy/mushroom, vegetative/green beans and yeast found in the wines produced from Máximo. The wine elaborated exclusively with the hybrid Seibel 2 and the wine containing the V. labrusca grapes Ives and Isabella were preferred by the majority of the consumers and only a minor segment of consumers appreciated the wines elaborated solely with Máximo grape. Thus the hybrid grape Seibel 2 and the recently developed hybrid Máximo were shown to be promising varieties for the winemaking of quality wines in Brazilian regions where the environmental conditions are not good for the cultivation of V. vinifera varieties.
650 $aGrapes
650 $aUva
650 $aVitis Labrusca
650 $aVitis Vinifera
653 $aAnálises físico-químicas
653 $aHíbridos uvas
653 $aPerfil sensorial
653 $aTeste de consumidor
653 $aVinho tinto
653 $aVitivinicultura
700 1 $aNETTO, F. M.
700 1 $aMARQUES, E. J. N.
700 1 $aSILVA, M. A. A. P. da
773 $tFood Research International$gv. 62, p. 456-466, 2014.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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