Nerinéia Dalfollo Ribeiro

Correlação entre absorção de água e tempo de cozimento de cultivares de feijão

The purpose of this work was to evaluate the behavior of bean cultivars regarding water soaking test and cooking time as well as the possible correlation of these variables to identify bean lines with high cooking capacity. A factorial of two cultivars (TPS Nobre and Perola) and different times (2 to 18 hours of soaking) in a completely randomized design, with three replications, was conducted. Soaking capacity was increased over time up to 13h07min for TPS Nobre and 13h12min for Perola cultivar. Cooking time was reduced after 12h49min of soaking for both cultivars. There was a high and negative correlation between water soaking and cooking time.

Composição de aminoácidos de cultivares de feijão e aplicações para o melhoramento genético

O objetivo deste trabalho foi determinar a composicao de aminoacidos em graos de cultivares de feijao e a presenca de interacao cultivares x locais, nos teores de aminoacidos, e identificar cultivares para uso direto na alimentacao e derivacoes em programas de melhoramento. Os aminoacidos foram determinados por cromatografia liquida de alta performance (HPLC), em graos de 19 cultivares de feijao cultivadas em dois locais. Os dados medios obtidos para cada cultivar, em duplicata, foram comparados entre si com a utilizacao do teste t, a 5% de probabilidade para cada local. Os graos das cultivares analisadas apresentaram teores de aminoacidos essenciais e nao-essenciais, adequados as necessidades diarias de um individuo adulto, o que indica alta qualidade da proteina do feijao. As cultivares de feijao apresentam, em ordem decrescente, os aminoacidos essenciais: leucina, lisina, fenilalanina, valina, isoleucina, treonina, histidina e metionina; e os aminoacidos nao-essenciais: acido glutâmico, acido aspartico, arginina, serina, alanina, glicina, tirosina, prolina e cisteina. Os teores de leucina, isoleucina, histidina, valina, treonina, glicina e alanina foram afetados pela interacao cultivares x locais. A cultivar Irai apresenta composicao de aminoacidos adequada e e indicada para uso em dietas e derivacoes em programas de melhoramento.

Micromineral composition of common bean cultivars and its application in crop breeding

The objective of this investigation was to determine the micromineral composition of seeds of common bean cultivars grown at different locations, examine cultivar x location interactions, and identify cultivars for direct consumption or use in breeding programs. Iron, zinc, copper, manganese and boron concentrations mineral were determined for 19 cultivars obtained in the 2004/05 cropping year in two locations in Rio Grande do Sul State, Brazil. Iron (71.5 mg kg-1), followed by zinc (30.0 mg kg-1), manganese (18.9 mg kg-1), copper (9.5 mg kg-1) and boron (8.3 mg kg-1) were the main constituents. Significant cultivar x location interactions were detected for zinc content and grain yield. Cultivar Guateian 6662 presented high micromineral content, independently of location, being suitable for diet enrichment and cultivar improvement.

Qualidade para o cozimento de grãos de feijão obtidos em diferentes épocas de semeadura

The objective of this study was to evaluate the effect of sowing periods on cooking quality of common bean cultivars. The completely randomized design was applied in a 5 x 2 x 4 factorial arrangement, with three replications. The TPS Nobre and Perola grains obtained from five sowing periods were set to imbibe during four different periods at room air temperature (4 to 16 hours of uptake). The percentage of normal and hard grains from TPS Nobre cultivar were not influenced by sowing periods, but a percentage increase of hard Perola grains was verified in late sowing. The lowest water uptake was obtained in the last sowing period and the regression effect was always significant. The cooking time varied according to sowing periods, for both cultivars, but it was reduced (15min 24s to 20min 37s). The correlation coefficients obtained differed in magnitude and significance for different sowing periods. The cooking quality of common bean varied according to sowing periods.

Efeitos gênicos do teor de cálcio em grãos de feijão

The objective of this research was to investigate the existence of maternal effect in calcium content of common bean grains and to estimate heritability and gene effect by selection in early generations. The controlled crossings were performed among the cultivars ‘Perola’ x ‘TPS Bonito’ and ‘TPS Bonito’ x ‘BRS Expedito’. The F1, F1 reciprocal, F2, F2 reciprocal, F3, F3 reciprocal, backcross 1 and backcross 2 generations were obtained for each hybrid combination. The calcium content was ascertained by nitric-perchloric digestion and determination on the atomic absorption spectrophotometer. Genetic variability in grain calcium content was revealed in two crosses with higher influence of the additive genetic effect, beyond expression of maternal effect. Estimates of heritability in the broad sense were of 66.75% and 74.65% and in the narrow sense of 47.00% and 63.61%, in the crosses ‘Perola’ x ‘TPS Bonito’ and ‘TPS Bonito’ x ‘BRS Expedito’, respectively. The selection performed in the early generation may be effective for development of common bean germplasm with higher calcium content.

Progresso genético em caracteres agronômicos no melhoramento do feijoeiro

The objective of this work was to estimate genetic gain for grain yield and other important breeding traits of common bean. The experiments were conducted in the central region of Rio Grande do Sul, Brazil, in four grow seasons. The genetic gain was estimate for each year, considering common genotype in two sequencial years. The results showed that annual mean genetic gain for grain yield was 0.88%, which corresponded to 18.07kg ha -1 year -1 . Genetic loss was verified in colour of grain tegument, height of first and final pod insertion. Small genetic gain was observed for cycle and weight of 100 grains.

Efeito de períodos de semeadura e das condições de armazenamento sobre a qualidade de grãos de feijão para o cozimento

Appropriate preservation can maintain grain characteristics of recent harvested grains for larger period, assuring commercial value of the stored product. The objective of this study was to evaluate the effect of sowing periods on cooking quality of common bean grains of the TPS Nobre cultivar when stored under different temperatures, moisture content and storage times. A completely randomized design was applied, with three replications. The treatments were combinations of e three sowing periods, three storage environment and three storage times (0, 3 and 6 months). The results obtained showed that the percentage of normal and hard grains was influenced by storage environment and storage time. The highest percentage of hard grains were verified in the six month storage when storage occurred at 12oC of main air temperature and 45-50% of moisture content and with grains of the late sowing (10/21/03). The water imbibition and cooking time varied according to sowing periods, storage environment and storage time, characterizing genotype x environment interaction on the cooking quality of common bean. In conclusion, longer or shorter time of water imbibition and cooking may be necessary as function of the grain quality at harvesting or of the temperature and moisture content during storage.

Conservação de três genótipos de feijão (Phaseolus vulgaris L.) do grupo carioca em armazenamento refrigerado e em atmosfera controlada

Engenheiro Agronomo, Doutora, Professora, UFSM.RESUMOO objetivo deste trabalho foi de avaliar o efeito doarmazenamento refrigerado (AR) e de atmosfera controlada(AC), sobre a cor do tegumento, germinacao, umidade do grao,ocorrencia de pragas e facilidade de cozimento de tres genotiposde feijao do grupo carioca (‘Carioca’, ‘Perola’ e a linhagemM91-012). O delineamento experimental utilizado foiinteiramente casualizado, com tres repeticoes, com os seguintestratamentos: ar em temperatura ambiente (convencional);armazenamento refrigerado a 0oC (AR); fluxo de N

Potencial de aumento do teor de ferro em grãos de feijão por melhoramento genético

BREEDING POTENTIAL FOR IRON CONTENT IN COMMON BEAN The development of common bean germplasm with higher iron content would be an interesting alternative to reduce the low in take of this mineral in Brazilians diet. The objectives of this research were to evaluate the existence of maternal effect in iron content and to analyse the inheritance of this trait. The F1, F1 reciprocal, F2, F2 reciprocal, F3, F3 reciprocal, backcross 1 and backcross 2 generations were performed among the cultivars Minuano x Diamante Negro and Diamante Negro x IAPAR 44. The iron content was ascertained by nitric-perchloric digestion and determination on the atomic absorption spectrophotometer. Genetic variability in grain iron content was revealed in two crosses, beyond expression of maternal effect . Estimates of heritability in the broad sense was of 76.36% and the narrow sense of 50.60% in the cross Minuano x Diamante Negro. The gain from selection was of 11.14% and it is able to increase in grain iron content in common bean by plant breeding. The selection performed in the early generation may be effective for development of common bean germplasm with higher iron content.

Número de repetições para a comparação de cultivares de milho

The aim of this research was to determine how many evaluations (replications) were necessary to predict the performance of corn (Zea mays L.) cultivars. Grain yield data were used, from 286 cultivar competition trials of corn, carried out in the Rio Grande do Sul State, Brazil, in the crop years of 2002/2003, 2003/2004, 2004/2005, 2005/2006, 2006/2007, 2007/2008 and 2008/2009. For each assay was carried out the analysis of variance, estimated the repeatability coefficient and calculated the number of replications needed to predict the real value of the cultivars, based on genotypic determination coefficient of 0.80 and 0.90. Assays with three and four replications are sufficient to identify superior cultivars of the corn, in relation to the grains yield, with respectively 72.40 and 81% accuracy of its real value.