Juliano Garcia Bertoldo

Rendimento de grãos em feijão preto: o componente que mais interfere no valor fenotípico é o ambiente

This study aimed to evaluate the phenotypic variance components for grain yield characters on the sense to be useful for breeding programs, and verify the genetic sensibilility among genotypes of black beans group. The grain yield character was evaluated in twelve black beans genotypes in ten environments of the Santa Catarina Estate through the REML / BLUP method. With the phenotypic variance components decomposition it was possible to provide additional information than traidicionally utilized in line evaluations for grain yield character. The highest grain yield average and the highest predicted value was obtain at genotype BRS Campeiro, which may be suitable for all evaluated environments. In the environments 1 (2004/Canoinhas), 2 (2005/Canoinhas), 9 (2004/Ponte Serrada) e 10 (2005/Ponte Serrada) higher grain yield has been obtained above general mean in all evaluated genotypes. The genotypes CHP 9858, CHP 9859, CHP 9954 and CHP 9965 presented specific adaptability to environment 6 (2005/Ituporanga).

Concentrações salinas combinadas com tempos de hidratação: efeito no tempo de cocção em feijão

This study aimed to investigate the effect of adding different doses of NaCl in hydration water, during different times, in order to reduce cooking time. Although considered a major producer and one of the largest bean consumers, Brazil has been experiencing a gradual decrease in consumption. Therefore, it is necessary to facilitate the preparation of beans to increase its consumption and production. This study was conducted at the experimental area of the Institute of Molecular Genetics and Plant Breeding at UDESC - IMEGEM, in the city of Lages, SC-Brazil. We evaluated the effect of three doses of NaCL (0, 50 e 125 g L-1) in two genotypes of beans (Perola and IPR Uirapuru), hydrated at three different times (0.5, 9, and 18 hours). The results revealed a significant effect of the NaCl doses on cooking time reduction. The addition of 56.50 g L-1 of NaCl is sufficient to significantly reduce the cooking time. The soaking of bean grains provided reduction in cooking time, and the maximum hydration was attained after 12.5 hours of soaking regardless of the genotype evaluated.

Caracterização e estimativa da variabilidade genética de genótipos de cebola

Este trabalho teve como objetivo caracterizar genotipos de cebola cultivados em Santa Catarina e estimar a variabilidade genetica existente entre os mesmos. Para isto foram avaliados quinze genotipos de cebola em dois ambientes, Ituporanga e Lages. O delineamento utilizado foi de blocos casualizados, com tres repeticoes em cada ambiente. Foram avaliados o comprimento do pseudocaule; numero de folhas por pseudocaule; diâmetro do pseudocaule; diâmetro do bulbo; altura do bulbo; peso do bulbo; relacao altura:diâmetro do bulbo; producao total de bulbos; formato do bulbo; porcentagem de florescimento e porcentagem de bulbos podres. Os dados foram submetidos a analise de variância multivariada. Houve efeito significativo para a interacao genotipos x ambientes, fato que causou diferencas nos valores de dissimilaridade em cada local. Foi elaborada uma matriz de dissimilaridade utilizando a distância de Mahalanobis. Os caracteres morfologicos e agronomicos utilizados foram suficientes para caracterizar os genotipos, indicando que os programas de melhoramento dispoem de uma ampla base genetica para o desenvolvimento de novas cultivares.