Data/hora: 23/06/2024 20:29:13

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	07/04/2004	
Data da última atualização: 	27/07/2007	
Autoria: 	SÁ, M. E. L. de; ZITO, R. K.; MORAIS, F. C.; ARANTES, N. E.	
Título: 	Fungicide effect in soybean sensorial characteristics in two environments.	
Ano de publicação: 	2004	
Fonte/Imprenta: 	In: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004.	
Páginas: 	p. 287.	
Série: 	(Embrapa Soja. Documentos, 228).	
Idioma: 	Inglês	
Notas: 	Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.	
Conteúdo: 	Although Brazil is the second biggest world producer of soybean, the consumption of this legume as protein source in our country is very low, being practically to be considered worthless. The exotic soybean flavor to the Brazilian palate, caused mainly for the action of lipoxigenases, has contributed for its limited acceptability. The rejection can also occur in function of a deterioration of some characteristics of quality. It is known that environmental conditions influences in the concentration of proteins and isoflavones, being able also to modify the grain flavor. Regions with higher altitudes and, consequently, lower temperatures are indicative of soybean grains with better flavor. The arising of new illnesses in the Brazilian soybean fields, as Phakopsora pachyrhizi, has demanded for more fungicide treatment and its influence on the grain flavor is not known. This work had the purpose to carry out a sensorial analysis in relation to the palatability of two soybean cultivars, BRSMG Robusta and BRSMG Garantia, sowed in Uberaba (760m) and Sacramento (1000m), Minas Gerais State, with and without the fungicides Epoxiconazole + Pyraclostrobin (25 + 66.5g/ha), when the soybean was in R5.4 stage. The study was based on a scale, varying of 1 (very bad) to 9 (very good), in a completely randomized design with seven replications. After cooking, the samples were grinded with the purpose to promote a homogenization of the grain flavor. Data were transformed to square root. There was significant difference between locations (P=0.039). The grains produced in Sacramento, independently of the cultivar, had better averages of flavor than those produced in Uberaba. It was also observed significant difference between cultivars (P=0.031), with BRSMG Garantia showing better flavor than BRSMG Robusta. The fungicide application reduced the acceptability of soybean grains (P=0.469), probably, for the presence of some residue in the grains.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (23764-1) - UMT - PL - -- - RF 633.34072 - W927a -  - DIS