Data/hora: 19/06/2024 17:14:17

Biblioteca(s): | Embrapa Arroz e Feijão; Embrapa Soja.
Data corrente: | 06/11/2003
Data da última atualização: | 26/07/2017
Autoria: | DESTRO, D.; BIZETI, H. S.; MAREGA FILHO, M.; MORAIS, L. K. de; TRÓIA, C.; MONTALVÁN, R.
Título: | Genetic variability for traits related to cooking time in soybean.
Ano de publicação: | 2003
Fonte/Imprenta: | Crop Breeding and Applied Biotechnology, Londrina, v. 3, n. 4, p. 275-280, dec. 2003.
Idioma: | Inglês
Conteúdo: | Long cooking time for soybean seeds hinders their regular 'in natura' use as a rich source of protein. The objective of this research was to study the genetic variability of cooking time in soybean and its correlation with seed weight and imbibition percent. Pure food-type soybean lines were assessed having been cultivated in a greenhouse (experiment 1) and pure lines derived from crosses between grain type and food type soybean cultivars cropped in the field (experiment 2). In experiment 1, wide variability was detected in all the traits and the cooking time varied from 26 minutes to 170 minutes. In experiment 2 the range of cooking time was less (63 to 124 minutes). the most pronounced correlations were between imbibition percent and cooking time (-0.41*) for experiment 1 and between seed weight before and after imbibition with cooking time (0.42 and 0.41*) for experiment 2. The results showed substantial  genetic variability in soybean cooking time. This can be used to obtain cultivars for human consumption with important decreases in cooking time.
Palavras-Chave: | Cozimento; Food-type; Genetic breeding; Genetic variability; Soybean; Variabilidade genética.
Thesagro: | Glycine Max; Soja.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/50295/1/22431.pdf
Registro original: | Embrapa Soja (CNPSO)

Exemplares:

CNPAF - (21832-1) - ADD - AP - -- - 631.05 - C - 2004.00175 - DIS
CNPSO - (22431-1) - UPC - AP - -- -  -  -  - DIS