Use of growth retardants in wheat

In general, lodging has been controlled by restricting nitrogen fertilizer application and/or using short cultivars. Growth retardants can also be used to solve this problem.The objective of this study was to evaluate the effect of rates and application times of three growth retardants on Pioneiro wheat cultivar. The trial was carried out in Viçosa-MG, from May to September 2005, in a factorial and hierarchical scheme, in a randomized block design with four replications and a control treatment. The treatments consisted of 500, 1,000 and 1,500 g ha-1 of chlormequat; 62.5, 125 and 187.5 g ha-1 of trinexapac-ethyl and 40, 80 and 120 g ha-1 of paclobutrazol applied at growth stages 6 or 8, growth stage used on the scale of Feeks and Large, and a control treatment without growth retardant application. Only trinexapac-ethyl and chlormequat were efficient in reducing plant height; the effect of chlormequat and paclobutrazol on plant height was independent of the application time, but the trinexapac-ethyl at growth stage 8 produced shorter plant height than at stage 6. Increasing growth retardant rates produced shorter plant heights; chlormequat and paclobutrazol did not affect grain yield. However, the highest trinexapac-ethyl rates reduced wheat yield.

Effect of soaking and cooking on phytate concentration, minerals, and texture of food-type soybeans

The increasing consumption of soybeans due to its bioactive compounds has attracted interest in describing the grain's constituents and variation during processing. Phytate has been the aim of much research since it chelates essential minerals but also has beneficial antioxidant effects. This study evaluated the variation of phytate, calcium, zinc, and iron during soaking and cooking of soybeans. The phytate: Zn and phytate: Fe molar ratios were determined in order to estimate the bioavailability of these minerals. Six food-type varieties were used: BR 36, BRS 213, BRS 216, BRS 232, BRS 155, and Embrapa 48. The samples were soaked in water 3:1 (w/w) for 12 hours at room temperature and cooked. Cooking time was determined by modeling the softening of each variety using fractional conversion. Water content, phytate, and minerals were determined in raw, soaked and cooked samples. The water content of raw grains for all varieties was 9.9 g.100 g-1 increasing to a range of 58.1-63.7 g.100 g-1 after soaking and 63.1-66.0 g.100 g-1 after cooking. Soaking caused a significant reduction in phytate (23-30%), but cooking caused no additional reduction. The phytate: Zn molar ratio was 20 indicating that zinc absorption could be impaired, while the phytate: Fe molar ratio was 8, below the level of compromising absorption

Cooking quality of upland and lowland rice characterized by different methods

Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer), and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but the highest viscosity peaks were observed for BRS Alvorada, IRGA 417, and SCS BRS Piracema among the irrigated cropping system samples. In general, distinct grain characteristics were observed between upland and irrigated samples by cluster analysis. The majority of the upland cultivars showed soft and loose grains with adequate cooking quality confirmed by sensory tests. Most of the irrigated cultivars, however, presented soft and sticky grains. Different methodologies allowed to improve the construction of the culinary profile of the varieties studied.

Environment is crucial to the cooking time of beans

The objectives of this study were to understand how genotype, storage time, and storage conditions affect cooking time of beans and to indicate storage techniques that do not affect the cooking time. The grains were subjected to five different storage periods and six different storage conditions. The cooking time was estimated using the Mattson Cooker. The data were subjected to analysis of variance and a subsequent adjustment of simple linear regression for deployment of the interactions between the factors. Contrasts were used to determine the best levels of the factor storage condition. Genotype did not impact cooking time when the storage time and storage conditions were considered. Time and storage conditions affect the cooking time of beans in a dependent manner, but time of storage had the biggest influence. The best conditions for long-term storage of beans ensuring a smaller increase in cooking time is plastic storage at low temperatures. Thus, plastic freezer storage is a practical alternative for consumers.

Effect of Brea Gum on the characteristics of wheat bread at different storage times

The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by the physical parameters (volume, specific volume index, width/height ratio, crumb moisture, color, and hardness) and crumb grain structure (total cell number, total cell area, average size of cells, and number of cells per unit area). The effect of BG on the characteristics of the crumb during 24, 48, and 72 hours of storage was determined according to changes in moisture, hardness, and amylopectin retrogradation. Furthermore, the microstructure of the crumb was analyzed by scanning electron microscopy (SEM). The results show the ability of BG to retain moisture in the bread crumb, which was expressed by the lower hardness of the bread crumbs with the addition of the hydrocolloid at 48 and 72 hours of storage. This effect was also evident in the microstructure.

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Identification of functional properties of wheat flour by specific tests allows genotypes with appropriate characteristics to be selected for specific industrial uses. The objective of wheat breeding programs is to improve the quality of germplasm bank in order to be able to develop wheat with suitable gluten strength and extensibility for bread making. The aim of this study was to evaluate 16 wheat genotypes by correlating both glutenin subunits of high and low molecular weight and gliadin subunits with the physicochemical characteristics of the grain. Protein content, sedimentation volume, sedimentation index, and falling number values were analyzed after the grains were milled. Hectoliter weight and mass of 1000 seeds were also determined. The glutenin and gliadin subunits were separated using polyacrylamide gel in the presence of sodium dodecyl sulfate. The data were evaluated using variance analysis, Pearson's correlation, principal component analysis, and cluster analysis. The IPR 85, IPR Catuara TM, T 091015, and T 091069 genotypes stood out from the others, which indicate their possibly superior grain quality with higher sedimentation volume, higher sedimentation index, and higher mass of 1000 seeds; these genotypes possessed the subunits 1 (Glu-A1), 5 + 10 (Glu-D1), c (Glu-A3), and b (Glu-B3), with exception of T 091069 genotype that possessed the g allele instead of b in the Glu-B3.

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) and bread quality (physical parameters, crumb grain structure, moisture and hardness) was investigated. The highest levels of BG (1% and 2%) decreased the peak viscosity, and increased the stability and setback of the flour. This was due to a lower gelatinization of the starch granules, caused by a competition for water between the hydrocolloid and starch. These changes influenced the bread quality. The loaves added with 1% and 2% of BG presented smaller alveoli: this resulted in more compact, hard and less airy crumbs. Nevertheless, the moisture of the samples at 1% and 2% of added gum was higher than the control bread. However, the incorporation of BG at 0.5% did not affect the pasting parameters and bread quality, but increased moisture of crumb, so this concentration would be most recommended for baking, since higher humidity could favour the shelf- life of the product.

Influence of nitrogen fertilization and green manure on the economic feasibility of no-tilled wheat in the Cerrado

The search for higher profitability in wheat crop with cost reduction technologies that may promote sustainability is an important matter in Brazilian agriculture. This study evaluated the profitability of no-tilled wheat, reducing nitrogen topdressing doses with the cultivation of green manure before the wheat crop. The experiment was carried out in Selvíria (MS), Brazil, in 2009/10. The experiment was arranged in a randomized block design with 36 treatments in splitplots and four replicates. The plots were formed by six types of green manure: Cajanus cajan L. BRS Mandarin, Crotalaria juncea L., Pennisetum americanum L. BRS 1501, fallow area and mixed cropping of Pennisetum americanum L. + Cajanus cajan L. and Pennisetum americanum L. + crotalaria which provided straw for no-tilled wheat in the winter, following the rice crop in the summer. The subplots were formed by six levels of topdressing nitrogen (0, 25, 50, 75, 100 and 125 kg N ha-1) using urea as a nitrogen source. The wheat grown after green manure in the previous winter crop, with no nitrogen topdressing and a rate of 25 kg ha-1 N, had more frequently production costs above the gross income. Wheat production cost after the mixed cropping Pennisetum americanum L. + Cajanus cajan L. and Pennisetum americanum L. + Crotalaria juncea L. from the previous winter crop, combined with nitrogen rates of 50 and 75 kg N ha-1, provided better profitability compared with the other green manures evaluated.

Action of auxin inhibitors on growth and grain yield of soybean

Soybean genotypes grown in sub-tropical climate may exhibit lodging. The plant lodging is influenced by soil type and fertility level, sowing date, latitude and altitude of the location, plant population and conditions of crop development. Plant regulators and herbicides are able to avoid or reduce plant lodging. This study aimed to verify the effects of the growth regulators TIBA and daminozide on vegetative growth and yield of soybean cultivar CD 214 RR. The experiment was carried out at a field in randomized block design with four replications in a factorial scheme. The A factor was represented by the combination of regulators TIBA and daminozide and its concentrations, and the Factor B was seven times of evaluation of injury and plant height or eight times of evaluation of lodging. In the range of doses used, the application of daminozide resulted in greater injury to soybean plants than TIBA. The smaller plant height was achieved by the application of 6 g ha-1 of TIBA and 1200 g ha-¹ of daminozide. Treatments with daminozide (100 g ha-¹) and TIBA (10 g ha-1) stood out due to the reduced lodging of soybean plants. Grain weight increased linearly when the levels of TIBA increased. There was a negative correlation between lodging and grain yield and a positive correlation between plant height and lodging. There was also a negative correlation between injury caused by the application of plant regulators and lodging.

Selection of common bean lines with high grain yield and high grain calcium and iron concentrations

Genetic improvement of common bean nutritional quality has advantages in marketing and can contribute to society as a food source. The objective of this study was to evaluate the genetic variability for grain yield, calcium and iron concentrations in grains of inbred common bean lines obtained by different breeding methods. For this, 136 F7 inbred lines were obtained using the Pedigree method and 136 F7 inbred lines were obtained using the Single-Seed Descent (SSD) method. The lines showed genetic variability for grain yield, and concentrations of calcium and iron independently of the method of advancing segregating populations. The Pedigree method allows obtaining a greater number of lines with high grain yield. Selection using the SSD method allows the identification of a larger number of lines with high concentrations of calcium and iron in grains. Weak negative correlations were found between grain yield and calcium concentration (r = -0.0994) and grain yield and iron concentration (r = -0.3926). Several lines show genetic superiority for grain yield and concentrations of calcium and iron in grains and their selection can result in new common bean cultivars with high nutritional quality.

Phenotypic correlations and path analysis for plant architecture traits and grain production in three generations of cowpea

ABSTRACT The objective of this study was to analyze the phenotypic correlation and path analysis of traits related to plant architecture, earliness and grain yield in F2, BC1 and BC2 generations, from crosses between cowpea cultivars BRS Carijó and BR14 Mulato. Most phenotypic correlations of the examined traits were concordant in statistical significance, with approximate values ​​among the examined generations. For the trait seed weight, significant and positive phenotypic correlations were observed in the three generations only for the trait number of secondary branches. The values ​​of the direct effects were in agreement with the values ​​of the phenotypic correlations, which indicate true association by the phenotypic correlation among the traits of grain yield examined. Path analysis indicated that the selection of productive plants will result in early plants and an increased number of secondary branches. In F2, plants with shorter length of the main branch and shorter length of secondary branches can be obtained. The causal model explained 15 to 30% of the total variation in grain weight in relation to the traits examined. The analyses indicated the possibility of selecting plants with a higher and early grain yield, shorter length of primary branches and lower number of nodes, which are important variables for mechanical or semi-mechanical harvesting.

Cooking process evaluation on mercury content in fish

This study evaluated different cooking processes (roasted, cooked and fried) on total mercury (Hg) content in fish species most consumed by Manaus residents and surrounding communities, Amazon region. The results obtained for total Hg in natura and after the three types of preparation (roasted, cooked and fried) for 12 fish species showed a significant Hg concentration variation. In the present study the cooked and frying processes resulted in higher Hg losses for Pacu, Pescada, Jaraqui, Curimatã, Surubin and Aruanã fish species, most of them presenting detritivorous and carnivorous feeding habits. The higher Hg losses in the roasting process occurred for Sardinha, Aracu, Tucunaré, Pirapitinga, Branquinha and Tambaqui fish species, most of them being omnivorous and herbivorous fish species. Some micronutrients (Ca, Fe, K, Na, Se and Zn) in fish species in natura were also determined in order to perform a nutritional evaluation regarding these micronutrients.

Substituição de subprodutos de trigo pelo sorgo moído na alimentação de pintos

Searching for a substitute of wheat bran and wheat standard middlings in chick mashes, three experiments were carried out using ground sorghums. In the first one, 30% of Atlas, Kafir e White Afrikan x Sumac (seed chops) were substituted for 30% of wheat by-products. All the rations with sorghum grain gave inferior results. In another experiment, 7, 14, 20 and 30% of sorghum substituted equal percentages of those wheat by-products, the best results having been obtained with 7% of Atlas and 23% of wheat by-products. Finally, in a third experiment, 5% of dried cow manure plus 10, 20 and 30% of ground Atlas sorghum were substituted for 5% of alfalfa hay meal plus, respectively, 10, 20 and 30% of wheat by-products. All results obtained from rations containing sorghum were as good as or better than that given by the ration including alfalfa hay meal and only wheat by-products. Under the conditions of this experiment, 5% of cow manure plus 12,25% of sorghum and 17,75% of wheat by-products is supposed to be the best combination to be recommended, this result having been attained through the study of the regression equation.