Análise da heterose de cruzamentos entre variedades de arroz-vermelho

Pereira, J. A.; Morais, O. P. de; Breseghello, F.

doi:10.1590/s0100-204x2008000900006

Cited by 12 publications

(28 citation statements)

References 14 publications

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“…That is, the white rice actually originated from a mutation that changed the red seed of wild rice into the white seeds of modern rice and has finally become a characteristic of great commercial interest, and therefore a priority in most rice breeding programs (Pereira et al, 2007, Pereira et al, 2008, Pereira et al, 2010. In addition, new red rice genotypes have emerged to supply the demands for products that improve the eating pattern of its consuming population, meeting the concepts of productivity and quality.…”

Section: Introductionmentioning

confidence: 99%

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

et al. 2012

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RESUMO Correlação entre as propriedades nutricionais dos grãos e viscosidade de pasta de farinhas pré-gelatinizadas de arroz -vermelhoAssim como as de qualquer variedade de arroz, as características do arroz-vermelho estão sujeitas a diferenças varietais, condições de cultivo e forma de processamento, propriedades nutricionais e reológicas. Neste trabalho, determinaram-se as características nutricionais (composição centesimal e de minerais) e as propriedades de viscosidade da pasta dos grãos crus de quatro genótipos de arroz-vermelho (Tradicional, MNAPB0405, MNACE0501 e MNACH0501) e as propriedades de viscosidade de pasta de farinhas pré-gelatinizadas, obtidas em diferentes tempos de cocção (20, 30 Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flourAs with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided higher caloric energy than Tradicional and MNACH0501, which, in turn, showed higher levels of amylose. MNACH0501 showed higher peak viscosity (2402 cP), higher breakdown viscosity (696 cP) and a greater tendency to retrogradation (1510 cP), while Tradicional, MNAPB0405 and MNACE0501 had pasting profiles with peak viscosities varying between 855 and 1093 cP, breaking viscosity below 85 cP and retrogradation tendency between 376 and 1206 cP. The factors genotype and cooking time influenced the rheological behavior of pre-gelatinized flours, decreasing their pasting properties. The protein and amylose levels are correlated with the pasting properties and can be used as indicators of these properties in different genotypes of red rice, whether raw or processed into pre-gelatinized flours.

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Section: Introductionmentioning

confidence: 99%

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

et al. 2012

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“…This hybrid showed the highest effect of ŝ ij (0.5200) for trait HGT. The specific heterosis is important in the definition of the best hybrid combinations in breeding programs; thus, the highest estimates are expected among more divergent parents and among genes that show dominance effect (Pereira et al, 2008). Hybrid combination H25 ('Guaçu IZ.2' × 'Roxo') showed the second highest effect of ŝ ij for trait DMY (6.4700), and the tenth highest for the NT trait (5.5350).…”

Section: Effects Of Average Variety and Specific Heterosismentioning

confidence: 99%

Estimates of heterosisparameters in elephant grass (Pennisetumpurpureum Schumach.) for bioenergy production

Menezes

Daher

Gravina

et al. 2015

Chilean J. Agric. Res.

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With a high growth rate and a DM yield of up to 80 t ha -1 yr -1 , elephant grass (Pennisetum purpureum Schumach.) has been utilized as an alternative source of energy. However, genotypes adapted to and productive in the different regions of Brazil need to be developed. Thus, the objectives of the present study were to estimate and evaluate heterotic effects in elephant-grass hybrids obtained in a partial diallel cross (5 × 5), with the aim of assisting the superior hybrids selection for bioenergy production. The experiment was conducted in Campos dos Goytacazes, Rio de Janeiro, Brazil. The following traits were evaluated: plant height (HGT), stem diameter (SD), leaf blade width (LBW), number of tillers per linear meter (NT), percentage of DM (%DM), and DM yield (DMY). The experiment was conducted in a randomized block design, with 35 treatments (five female parents, five male parents, and 25 hybrid combinations) and three replicates. The adopted statistical model was that of Miranda

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“…O arroz preto deve ser considerado um produto especial e ser analisado como tal, não sendo um tipo de arroz colorido para substituir o arroz branco ou integral na dieta brasileira, mas, sim, sugerir alternativas de diversificação culinária e de geração de renda (BASSINELLO, 2009). Na Região Nordeste, especial atenção está sendo dada ao melhoramento do arroz vermelho, no aproveitamento da sua variabilidade genética no sentido de originar cultivares de arroz vermelho biofortificadas, haja vista a identificação de algumas delas com elevados teores de micronutrientes essenciais como ferro e zinco (PEREIRA, 2002;PEREIRA, 2004;PEREIRA et al, 2007;PEREIRA et al, 2008;PEREIRA et al, 2009). O arroz cateto, um tipo obtido predominantemente no sistema de terras altas (sequeiro), vem sendo demandado para consumo por pessoas idosas e pacientes hospitalizados, sendo normalmente apresentado como arroz integral (FONSECA et al, 2005).…”

Section: Introductionunclassified

Avaliação de linhagens de arroz irrigado com tipo de grão para a culinária japonesa para o Estado de Roraima.

Cordeiro¹,

Rangel²,

Medeiros³

2011

AGRO@MBIENTE

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Resumo -Em Roraima, o cultivo do arroz representa uma das poucas cadeias produtivas efetivamente estabilizadas, com produção suficiente para abastecer o mercado interno e permitir exportação para outros estados. No entanto, as agroindústrias locais comercializam, basicamente, o arroz branco de classe longo-fino. A diversificação de tipos de grãos, como os demandados para a culinária japonesa cria uma oportunidade de verticalização da produção e propicia aumento de renda já que o preço desse produto chega a ser, em média, duas a três vezes superiores ao tipo local. Assim, objetivou-se com este trabalho avaliar o desempenho produtivo e de qualidade de linhagens de arroz irrigado com tipo de grãos para a culinária japonesa, nas condições de cultivo de Roraima. Foram avaliadas, no período de dezembro de 2003 a março de 2004, dez linhagens de arroz irrigado em delineamento experimental de blocos ao acaso com quatro repetições. Além das características agronômicas foi avaliada a qualidade dos grãos. A linhagem de arroz irrigado CNAi 9903 mostrou-se como a mais adequada em relação à característica de teor de amilose baixo, semelhante à testemunha no teste de cocção, mostrando-se assim, com potencial para uso na culinária japonesa, além boa produtividade e adaptação às condições de cultivo em várzea Roraima. Palavras-chaves -Oryza sativa. Grãos japônica. Várzea.Abstract -The cultivation of rice represents one of the few productive chains effectively stabilized in the State of Roraima, with enough production to supply the domestic market and allow export to other states. However the local agribusiness commercializes basically the long-thin class white rice. The diversification of grain types, as the demanded for Japanese cuisine, creates an opportunity for vertical integration of production and provides increased income, since the price of the product reaches an average of two to three times higher than the local type. Thus, the purpose of this study was to evaluate the performance and quality of irrigated rice strains with grain types for Japanese cuisine, under the cropping conditions of Roraima. From December 2003 to March 2004, ten strains of irrigated rice were evaluated in a randomized block experimental design, with four replications. In addition to the agronomic traits it was also evaluated the quality of the grains. The strain CNAi 9903 was the most suitable relative to the characteristic of low amylose content, presenting good productivity and adaptation to the growing conditions in lowland of Roraima, and therefore the greatest potential for use in Japanese cuisine.

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Análise da heterose de cruzamentos entre variedades de arroz-vermelho

Cited by 12 publications

References 14 publications

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

Estimates of heterosisparameters in elephant grass (Pennisetumpurpureum Schumach.) for bioenergy production

Avaliação de linhagens de arroz irrigado com tipo de grão para a culinária japonesa para o Estado de Roraima.

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