Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707
Autor(a) principal: | |
---|---|
Data de Publicação: | 2008 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Acta Scientiarum. Agronomy (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1707 |
Resumo: | The aim of this work was to identify the cooking capacity of grains from 23 common bean families already selected for high grain yield and grain type. They were derived from ESAL 693 x Rosinha cross and are all precocious, of type-I growth habit. The family seeds were from F2:6/F4:6 generation (eight months old) and F2:7/F4:7 (one month old); cooking and water absorption ability were evaluated using 25 seeds per plot, with two replications, through a JAB-77 experimental cooker, minor type. Cooking capacity and water absorption of the grains from the 23 families were genetically different and showed the same performance for both ages. Four families (1, 13, 14 and 15) presented high cooking capacity for both ages, among which 13, 14 and 15 distinguished for having high heritability estimates, making them the best choice for selection. No correlation was observed between the two traits, indicating that cooking capacity is the factor that should be evaluated for selection. |
id |
UEM-5_431a7a9fc5ba9e7f380238b630363c1a |
---|---|
oai_identifier_str |
oai:periodicos.uem.br/ojs:article/1707 |
network_acronym_str |
UEM-5 |
network_name_str |
Acta Scientiarum. Agronomy (Online) |
repository_id_str |
|
spelling |
Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707Capacidade de cozimento de grãos de famílias de feijão do cruzamento ESAL 693 x Rosinha - DOI: 10.4025/actasciagron.v27i2.1707Phaseolus vulgariscapacidade de cozimentocapacidade de absorção de águaherdabilidade5.01.00.00-9 AgronomiaThe aim of this work was to identify the cooking capacity of grains from 23 common bean families already selected for high grain yield and grain type. They were derived from ESAL 693 x Rosinha cross and are all precocious, of type-I growth habit. The family seeds were from F2:6/F4:6 generation (eight months old) and F2:7/F4:7 (one month old); cooking and water absorption ability were evaluated using 25 seeds per plot, with two replications, through a JAB-77 experimental cooker, minor type. Cooking capacity and water absorption of the grains from the 23 families were genetically different and showed the same performance for both ages. Four families (1, 13, 14 and 15) presented high cooking capacity for both ages, among which 13, 14 and 15 distinguished for having high heritability estimates, making them the best choice for selection. No correlation was observed between the two traits, indicating that cooking capacity is the factor that should be evaluated for selection.Visando identificar famílias com alta capacidade de cozimento dos grãos, foram avaliadas as 23 superiores em produtividade e tipo de grãos, das gerações F2:6/F4:6 (sementes com 8 meses) e F2:7/F4:7 (sementes com 1 mês), provenientes do cruzamento Rosinha x ESAL 693, todas precoces e de hábito de crescimento tipo I. Avaliou-se a capacidade de cozimento e de absorção de água com o cozedor experimental JAB-77 tipo minor, utilizando-se 25 sementes de cada família por parcela e 2 repetições. As famílias diferiram quanto aos dois caracteres e expressaram desempenhos semelhantes nas duas idades de avaliação. Quatro famílias (1, 13, 14 e 15) apresentaram alta capacidade de cozimento nas duas épocas e, entre elas, destacaram-se a 13 a 14 e a 15, as quais apresentaram as maiores estimativas de herdabilidade, sendo as mais promissoras para a seleção de linhagens. A ausência de correlação entre os dois caracteres indica que a capacidade de cozimento é que deve ser avaliada para fins de seleção.Universidade Estadual de Maringá2008-04-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/170710.4025/actasciagron.v27i2.1707Acta Scientiarum. Agronomy; Vol 27 No 2 (2005); 233-236Acta Scientiarum. Agronomy; v. 27 n. 2 (2005); 233-2361807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1707/1133Baldoni, Aisy BotegaSantos, João Bosco dosinfo:eu-repo/semantics/openAccess2022-11-23T18:37:28Zoai:periodicos.uem.br/ojs:article/1707Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2022-11-23T18:37:28Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707 Capacidade de cozimento de grãos de famílias de feijão do cruzamento ESAL 693 x Rosinha - DOI: 10.4025/actasciagron.v27i2.1707 |
title |
Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707 |
spellingShingle |
Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707 Baldoni, Aisy Botega Phaseolus vulgaris capacidade de cozimento capacidade de absorção de água herdabilidade 5.01.00.00-9 Agronomia |
title_short |
Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707 |
title_full |
Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707 |
title_fullStr |
Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707 |
title_full_unstemmed |
Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707 |
title_sort |
Cooking capacity of common bean grains from ESAL 693 x Rosinha cross families - DOI: 10.4025/actasciagron.v27i2.1707 |
author |
Baldoni, Aisy Botega |
author_facet |
Baldoni, Aisy Botega Santos, João Bosco dos |
author_role |
author |
author2 |
Santos, João Bosco dos |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Baldoni, Aisy Botega Santos, João Bosco dos |
dc.subject.por.fl_str_mv |
Phaseolus vulgaris capacidade de cozimento capacidade de absorção de água herdabilidade 5.01.00.00-9 Agronomia |
topic |
Phaseolus vulgaris capacidade de cozimento capacidade de absorção de água herdabilidade 5.01.00.00-9 Agronomia |
description |
The aim of this work was to identify the cooking capacity of grains from 23 common bean families already selected for high grain yield and grain type. They were derived from ESAL 693 x Rosinha cross and are all precocious, of type-I growth habit. The family seeds were from F2:6/F4:6 generation (eight months old) and F2:7/F4:7 (one month old); cooking and water absorption ability were evaluated using 25 seeds per plot, with two replications, through a JAB-77 experimental cooker, minor type. Cooking capacity and water absorption of the grains from the 23 families were genetically different and showed the same performance for both ages. Four families (1, 13, 14 and 15) presented high cooking capacity for both ages, among which 13, 14 and 15 distinguished for having high heritability estimates, making them the best choice for selection. No correlation was observed between the two traits, indicating that cooking capacity is the factor that should be evaluated for selection. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-04-07 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1707 10.4025/actasciagron.v27i2.1707 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1707 |
identifier_str_mv |
10.4025/actasciagron.v27i2.1707 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1707/1133 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Agronomy; Vol 27 No 2 (2005); 233-236 Acta Scientiarum. Agronomy; v. 27 n. 2 (2005); 233-236 1807-8621 1679-9275 reponame:Acta Scientiarum. Agronomy (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Agronomy (Online) |
collection |
Acta Scientiarum. Agronomy (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br |
_version_ |
1799305903957082112 |