Efeito das condições de colheita, pré-processamento e armazenamento na qualidade do milho-pipoca

Abstract

Termos para indexação: umidade do grão, temperatura de secagem, tempo de armazenamento, capacidade de expansão. EFFECTS OF HARVESTING CONDITIONS, PRE-PROCESSING AND STORAGE ON THE QUALITY OF POPCORNABSTRACT -Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling methods, initial moisture contents, drying air temperature and storage time on the expansion capacity of the Zélia and CMS 43 cultivars were evaluated. The harvest was performed when both popcorn varieties reached moisture contents of 19% w.b. and, further, 15% w.b. Manual harvest and shelling and mechanic harvest with different speeds of the shelling cylinder were used. The product was submitted to artificial drying process in thin layers and also to natural drying. Periodically a quality pattern-test related to the popcorn expansion capacity was performed. The grain quality was significantly affected by mechanical harvest and by increase in the drying air temperature; there was no decrease on the physiological quality of the popcorn during the storage; the best values of expansion capacity, for most of the treatments, were obtained after 270 days of storage. The popcorn of Zélia variety showed superior commercial quality compared to the variety CMS 43. However, it is necessary to stress the fact that the latter is still in stage of development and genetic breeding.

Effects of nitrogen rates and application time on popcorn

“…In addition, the ECE was influenced by genetic difference between cultivars and not by rate or time of application of N, so that such differences have possibly been conditioned by the traits of each grain cultivar such as size, thickness, pericarp and water content (Sawazaki et al, 1986;Ruffato et al, 2000).…”

Heredabilidad de la sobrevivencia en 169 familias de maíz-roseta de granos blancos: Un enfoque Bayesiano

“…El conocimiento de la magnitud de las asociaciones entre las características de interés en el mejoramiento de maíz-roseta es de fundamental importancia en la obtención de genotipos mejorados. Ruffato et al (2000) afi rma que la característica que constituye el principal parámetro de calidad es la Ce, la cual está infl uenciada por factores genéticos y no-genéticos, como las condiciones de desarrollo del cultivo en el campo, cosecha y procesamiento. Habitualmente se ha reportado una correlación genética negativa o nula entre la Ce y la productividad de los granos Arnhold et al, 2006;.…”