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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. |
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Data corrente: |
03/03/2023 |
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Data da última atualização: |
24/03/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARROS, M. S.; MELO, P. G. S.; FARIA, L. C. de; PEREIRA, H. S.; SOUZA, T. L. P. O. de; AGUIAR, M. S. de; MELO, L. C. |
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Afiliação: |
MATHEUS S. BARROS, UNIVERSIDADE FEDERAL DE GOIÁS; PATRICIA G. S. MELO, UNIVERSIDADE FEDERAL DE GOIÁS; LUIS CLAUDIO DE FARIA, CNPAF; HELTON SANTOS PEREIRA, CNPAF; THIAGO LIVIO PESSOA OLIV DE SOUZA, CNPAF; MARCELO SFEIR DE AGUIAR, CNPAF; LEONARDO CUNHA MELO, CNPAF. |
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Título: |
Validation of the regulations for common bean (Phaseolus vulgaris L.) cultivar recommendations by computational simulation with experimental data. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Euphytica, v. 219, n. 3, article 36, Mar. 2023. |
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ISSN: |
1573-5060 |
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DOI: |
https://doi.org/10.1007/s10681-023-03165-6 |
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Idioma: |
Inglês |
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Conteúdo: |
The value of cultivation and use (VCU) tests are required for registration of new cultivars. The rules for conducting VCU tests were very restrictive as they require many tests to register the new cultivar of common bean (Phaseolus vulgaris). The standard rule has been relaxed since 2010 and was considers the regionalization of Brazil in edaphoclimatic regions (ECR). Thus, ten environments are currently accepted for regions I (South) and II (Central), and six environments for Region III (Northeast). Of which three environments are required per sowing season for the season in which the cultivar is to be indicated. The aim was to validate the number of environments for cultivar recommendation by computational simulation in three edaphoclimatic regions (ECR) in Brazil using field data from a 17-year period. The algorithm was created to simulate scenarios with different numbers of environments randomly sampled and to compares the genotype classified in the simulated scenarios to the ones classified in the complete multi-trial analysis. Components of variance, selective accuracy (SA), and relative grain yield were estimated for each simulated scenario. We find a high percentage of matches between the best-classified genotypes in the simulated scenarios with fewer environments when we compare to the complete analysis. The percentage of matches rises as the number of environments increases. However, after 90% of SA is achieved the increase of the environments doesn?t necessary. Thus, eight environments for ECR1 and ECR2 and six for ECR3 are in the mean point of the increase rate and are above 90% of SA. This sample size is adequate for common bean cultivar recommendations. Thus, it is concluded that the number of environments currently accepted for registration of new cultivars is capable of indicating the superior genotypes. MenosThe value of cultivation and use (VCU) tests are required for registration of new cultivars. The rules for conducting VCU tests were very restrictive as they require many tests to register the new cultivar of common bean (Phaseolus vulgaris). The standard rule has been relaxed since 2010 and was considers the regionalization of Brazil in edaphoclimatic regions (ECR). Thus, ten environments are currently accepted for regions I (South) and II (Central), and six environments for Region III (Northeast). Of which three environments are required per sowing season for the season in which the cultivar is to be indicated. The aim was to validate the number of environments for cultivar recommendation by computational simulation in three edaphoclimatic regions (ECR) in Brazil using field data from a 17-year period. The algorithm was created to simulate scenarios with different numbers of environments randomly sampled and to compares the genotype classified in the simulated scenarios to the ones classified in the complete multi-trial analysis. Components of variance, selective accuracy (SA), and relative grain yield were estimated for each simulated scenario. We find a high percentage of matches between the best-classified genotypes in the simulated scenarios with fewer environments when we compare to the complete analysis. The percentage of matches rises as the number of environments increases. However, after 90% of SA is achieved the increase of the environments doesn?t necessary. Thu... Mostrar Tudo |
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Palavras-Chave: |
Cultivars line; Selective accuracy; Value for cultivation and use. |
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Thesagro: |
Feijão; Genótipo; Interação Genética; Phaseolus Vulgaris; Variedade. |
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Thesaurus Nal: |
Beans; Cultivars; Genotype-environment interaction; Plant breeding. |
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Categoria do assunto: |
G Melhoramento Genético |
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Marc: |
LEADER 02962naa a2200361 a 4500
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008 2023 bl uuuu u00u1 u #d
022 $a1573-5060
024 7 $ahttps://doi.org/10.1007/s10681-023-03165-6$2DOI
100 1 $aBARROS, M. S.
245 $aValidation of the regulations for common bean (Phaseolus vulgaris L.) cultivar recommendations by computational simulation with experimental data.$h[electronic resource]
260 $c2023
520 $aThe value of cultivation and use (VCU) tests are required for registration of new cultivars. The rules for conducting VCU tests were very restrictive as they require many tests to register the new cultivar of common bean (Phaseolus vulgaris). The standard rule has been relaxed since 2010 and was considers the regionalization of Brazil in edaphoclimatic regions (ECR). Thus, ten environments are currently accepted for regions I (South) and II (Central), and six environments for Region III (Northeast). Of which three environments are required per sowing season for the season in which the cultivar is to be indicated. The aim was to validate the number of environments for cultivar recommendation by computational simulation in three edaphoclimatic regions (ECR) in Brazil using field data from a 17-year period. The algorithm was created to simulate scenarios with different numbers of environments randomly sampled and to compares the genotype classified in the simulated scenarios to the ones classified in the complete multi-trial analysis. Components of variance, selective accuracy (SA), and relative grain yield were estimated for each simulated scenario. We find a high percentage of matches between the best-classified genotypes in the simulated scenarios with fewer environments when we compare to the complete analysis. The percentage of matches rises as the number of environments increases. However, after 90% of SA is achieved the increase of the environments doesn?t necessary. Thus, eight environments for ECR1 and ECR2 and six for ECR3 are in the mean point of the increase rate and are above 90% of SA. This sample size is adequate for common bean cultivar recommendations. Thus, it is concluded that the number of environments currently accepted for registration of new cultivars is capable of indicating the superior genotypes.
650 $aBeans
650 $aCultivars
650 $aGenotype-environment interaction
650 $aPlant breeding
650 $aFeijão
650 $aGenótipo
650 $aInteração Genética
650 $aPhaseolus Vulgaris
650 $aVariedade
653 $aCultivars line
653 $aSelective accuracy
653 $aValue for cultivation and use
700 1 $aMELO, P. G. S.
700 1 $aFARIA, L. C. de
700 1 $aPEREIRA, H. S.
700 1 $aSOUZA, T. L. P. O. de
700 1 $aAGUIAR, M. S. de
700 1 $aMELO, L. C.
773 $tEuphytica$gv. 219, n. 3, article 36, Mar. 2023.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
11/05/2023 |
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Data da última atualização: |
25/05/2023 |
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Tipo da produção científica: |
Autoria/Organização/Edição de Livros |
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Autoria: |
ASCHERI, J. L. R. |
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Afiliação: |
JOSE LUIS RAMIREZ ASCHERI, CTAA. |
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Título: |
Thermoplastic food extrusion, questions, and answers: a simplified approach. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Ponta Grossa, PR: Atena, 2023. |
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DOI: |
https://doi.org/10.22533/at.ed.390221612 |
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Idioma: |
Inglês |
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Conteúdo: |
Thermoplastic extrusion is a technological process for pre-cooking or cooking various raw materials derived from cereals, grains such as legumes, pulses, starches from different sources, agro-industrial by-products, etc. The raw material is previously prepared according to the need for particle size, packaged with the amount of water sufficient to cause the expected degree of cooking, by passing through a screw with a defined configuration inserted in a cannon or barrel with sufficient temperature in its heating zones, in order to modify its characteristics caused by the heat and shear produced inside the barrel in order to gain new organoleptic characteristics, such as texture, taste, odor and nutritional and functional properties. Many commercially available foods are prepared by this process: snacks, breakfast cereals, pre-cooked or instant flour, and cookies, among other foods for human consumption. On the other hand, in livestock, a wide variety of rations are used for different species as well as their stages of growth according to nutritional needs, in the same way for pets (pet food), food of different types according to the requirements in each case. Another sector with high production values is aquaculture, with the delivery of feed for different species and levels of growth, which together involve large revenues for these sectors. In this sense, entrepreneurs from different areas emerge with the desire to use this technology with the available resources, in order to add value and consequent income improvement. Due to the existence of a wide variety of extruders, from the simplest to the most complex, with single or double screws and different accessories, the entrepreneur will need to evaluate which is the most appropriate, both from an economic and technological point of view. A decision that needs to be studied in order to guarantee investment and success with the productivity of the production line. For the reasons described, this little book of questions and answers has been created for those who want to preliminarily know the circumstances of the thermoplastic extrusion process. MenosThermoplastic extrusion is a technological process for pre-cooking or cooking various raw materials derived from cereals, grains such as legumes, pulses, starches from different sources, agro-industrial by-products, etc. The raw material is previously prepared according to the need for particle size, packaged with the amount of water sufficient to cause the expected degree of cooking, by passing through a screw with a defined configuration inserted in a cannon or barrel with sufficient temperature in its heating zones, in order to modify its characteristics caused by the heat and shear produced inside the barrel in order to gain new organoleptic characteristics, such as texture, taste, odor and nutritional and functional properties. Many commercially available foods are prepared by this process: snacks, breakfast cereals, pre-cooked or instant flour, and cookies, among other foods for human consumption. On the other hand, in livestock, a wide variety of rations are used for different species as well as their stages of growth according to nutritional needs, in the same way for pets (pet food), food of different types according to the requirements in each case. Another sector with high production values is aquaculture, with the delivery of feed for different species and levels of growth, which together involve large revenues for these sectors. In this sense, entrepreneurs from different areas emerge with the desire to use this technology with the available resources, in order ... Mostrar Tudo |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02560nam a2200133 a 4500
001 2153700
005 2023-05-25
008 2023 bl uuuu 00u1 u #d
024 7 $ahttps://doi.org/10.22533/at.ed.390221612$2DOI
100 1 $aASCHERI, J. L. R.
245 $aThermoplastic food extrusion, questions, and answers$ba simplified approach.$h[electronic resource]
260 $aPonta Grossa, PR: Atena$c2023
520 $aThermoplastic extrusion is a technological process for pre-cooking or cooking various raw materials derived from cereals, grains such as legumes, pulses, starches from different sources, agro-industrial by-products, etc. The raw material is previously prepared according to the need for particle size, packaged with the amount of water sufficient to cause the expected degree of cooking, by passing through a screw with a defined configuration inserted in a cannon or barrel with sufficient temperature in its heating zones, in order to modify its characteristics caused by the heat and shear produced inside the barrel in order to gain new organoleptic characteristics, such as texture, taste, odor and nutritional and functional properties. Many commercially available foods are prepared by this process: snacks, breakfast cereals, pre-cooked or instant flour, and cookies, among other foods for human consumption. On the other hand, in livestock, a wide variety of rations are used for different species as well as their stages of growth according to nutritional needs, in the same way for pets (pet food), food of different types according to the requirements in each case. Another sector with high production values is aquaculture, with the delivery of feed for different species and levels of growth, which together involve large revenues for these sectors. In this sense, entrepreneurs from different areas emerge with the desire to use this technology with the available resources, in order to add value and consequent income improvement. Due to the existence of a wide variety of extruders, from the simplest to the most complex, with single or double screws and different accessories, the entrepreneur will need to evaluate which is the most appropriate, both from an economic and technological point of view. A decision that needs to be studied in order to guarantee investment and success with the productivity of the production line. For the reasons described, this little book of questions and answers has been created for those who want to preliminarily know the circumstances of the thermoplastic extrusion process.
650 $aFood technology
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Embrapa Agroindústria de Alimentos (CTAA) |
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