Cooking time of black beans genotypes evaluated in different environments.

Detalhes bibliográficos
Autor(a) principal: TORGA, P. P.
Data de Publicação: 2010
Outros Autores: PEREIRA, H. S., MELO, L. C., BASSINELLO, P. Z., TEIXEIRA, W. G., MELO, G. C., PAIVA, B. A. R., CABRERAR DIAZ, J. L., MAGALDI, M. C. S., DEL PELOSO, M. J., MELO, P. G. S., FARIA, L. C., WENDLAND, A.
Tipo de documento: Capítulo de livro
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/854608
Resumo: Lines developed by breeding programs are expected to have improved agronomical characteristics, good culinary quality such as environment affected cooking time. Since the final quality tests of black bean lines from the Rice and Beans Research Center breeding program are carried out in a great number of environments. it is possible to determine the cooking time of lines tested in those environments and to verify the presence of genotype x ambient interaction.
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spelling Cooking time of black beans genotypes evaluated in different environments.Feijão pretoPhaseolus vulgarisMelhoramento genético vegetalCocçãoLines developed by breeding programs are expected to have improved agronomical characteristics, good culinary quality such as environment affected cooking time. Since the final quality tests of black bean lines from the Rice and Beans Research Center breeding program are carried out in a great number of environments. it is possible to determine the cooking time of lines tested in those environments and to verify the presence of genotype x ambient interaction.P. P. TORGA, UNIVERSIDADE FEDERAL DE GOIÁS; HELTON SANTOS PEREIRA, CNPAF; LEONARDO CUNHA MELO, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; W. G. TEIXEIRA, UNIVERSIDADE FEDERAL DE GOIÁS; G. C. MELO, UNI-ANHANGUERA; B. A. R. PAIVA, UNIVERSIDADE FEDERAL DE GOIÁS; JOSE LUIS CABRERA DIAZ, CNPAF; MARIANA CRUZICK DE S MAGALDI, CNPAF; MARIA JOSE DEL PELOSO, CNPAF; P. G. S. MELO, UNIVERSIDADE FEDERAL DE GOIÁS; LUIS CLAUDIO DE FARIA, CNPAF; ADRIANE WENDLAND FERREIRA, CNPAF.TORGA, P. P.PEREIRA, H. S.MELO, L. C.BASSINELLO, P. Z.TEIXEIRA, W. G.MELO, G. C.PAIVA, B. A. R.CABRERAR DIAZ, J. L.MAGALDI, M. C. S.DEL PELOSO, M. J.MELO, P. G. S.FARIA, L. C.WENDLAND, A.2011-04-09T14:41:51Z2011-04-09T14:41:51Z2010-06-0820102011-04-10T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPartAnnual Report of the Bean Improvement Cooperative, v. 53, p. 158-159, Mar. 2010.http://www.alice.cnptia.embrapa.br/alice/handle/doc/854608enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T22:01:43Zoai:www.alice.cnptia.embrapa.br:doc/854608Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-15T22:01:43falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T22:01:43Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Cooking time of black beans genotypes evaluated in different environments.
title Cooking time of black beans genotypes evaluated in different environments.
spellingShingle Cooking time of black beans genotypes evaluated in different environments.
TORGA, P. P.
Feijão preto
Phaseolus vulgaris
Melhoramento genético vegetal
Cocção
title_short Cooking time of black beans genotypes evaluated in different environments.
title_full Cooking time of black beans genotypes evaluated in different environments.
title_fullStr Cooking time of black beans genotypes evaluated in different environments.
title_full_unstemmed Cooking time of black beans genotypes evaluated in different environments.
title_sort Cooking time of black beans genotypes evaluated in different environments.
author TORGA, P. P.
author_facet TORGA, P. P.
PEREIRA, H. S.
MELO, L. C.
BASSINELLO, P. Z.
TEIXEIRA, W. G.
MELO, G. C.
PAIVA, B. A. R.
CABRERAR DIAZ, J. L.
MAGALDI, M. C. S.
DEL PELOSO, M. J.
MELO, P. G. S.
FARIA, L. C.
WENDLAND, A.
author_role author
author2 PEREIRA, H. S.
MELO, L. C.
BASSINELLO, P. Z.
TEIXEIRA, W. G.
MELO, G. C.
PAIVA, B. A. R.
CABRERAR DIAZ, J. L.
MAGALDI, M. C. S.
DEL PELOSO, M. J.
MELO, P. G. S.
FARIA, L. C.
WENDLAND, A.
author2_role author
author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv P. P. TORGA, UNIVERSIDADE FEDERAL DE GOIÁS; HELTON SANTOS PEREIRA, CNPAF; LEONARDO CUNHA MELO, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; W. G. TEIXEIRA, UNIVERSIDADE FEDERAL DE GOIÁS; G. C. MELO, UNI-ANHANGUERA; B. A. R. PAIVA, UNIVERSIDADE FEDERAL DE GOIÁS; JOSE LUIS CABRERA DIAZ, CNPAF; MARIANA CRUZICK DE S MAGALDI, CNPAF; MARIA JOSE DEL PELOSO, CNPAF; P. G. S. MELO, UNIVERSIDADE FEDERAL DE GOIÁS; LUIS CLAUDIO DE FARIA, CNPAF; ADRIANE WENDLAND FERREIRA, CNPAF.
dc.contributor.author.fl_str_mv TORGA, P. P.
PEREIRA, H. S.
MELO, L. C.
BASSINELLO, P. Z.
TEIXEIRA, W. G.
MELO, G. C.
PAIVA, B. A. R.
CABRERAR DIAZ, J. L.
MAGALDI, M. C. S.
DEL PELOSO, M. J.
MELO, P. G. S.
FARIA, L. C.
WENDLAND, A.
dc.subject.por.fl_str_mv Feijão preto
Phaseolus vulgaris
Melhoramento genético vegetal
Cocção
topic Feijão preto
Phaseolus vulgaris
Melhoramento genético vegetal
Cocção
description Lines developed by breeding programs are expected to have improved agronomical characteristics, good culinary quality such as environment affected cooking time. Since the final quality tests of black bean lines from the Rice and Beans Research Center breeding program are carried out in a great number of environments. it is possible to determine the cooking time of lines tested in those environments and to verify the presence of genotype x ambient interaction.
publishDate 2010
dc.date.none.fl_str_mv 2010-06-08
2010
2011-04-09T14:41:51Z
2011-04-09T14:41:51Z
2011-04-10T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/bookPart
format bookPart
status_str publishedVersion
dc.identifier.uri.fl_str_mv Annual Report of the Bean Improvement Cooperative, v. 53, p. 158-159, Mar. 2010.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/854608
identifier_str_mv Annual Report of the Bean Improvement Cooperative, v. 53, p. 158-159, Mar. 2010.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/854608
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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