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| PEIXOTO,Joicy Vitória Miranda; GARCIA,Lismaíra Gonçalvez Caixeta; NASCIMENTO,Abadia dos Reis; MORAES,Emmerson Rodrigues de; FERREIRA,Tânia Aparecida Pinto de Castro; FERNANDES,Marinete Rocha; PEREIRA,Vanessa de Almeida. |
| Abstract The objective of this study was to characterize and select genotypes which displayed aptitude for genetic improvement for tomatoes consumed in natura as well as for those used in industrial processing. There were ten genotypes evaluated, being those from seven lines (CVR 1, CVR 3, CVR 4, CVR 5, CVR 8, CVR 21 and CVR 22) and three commercial hybrids (AP-533, SVR-0453 and Kátia) and analyzing the physicochemical characteristics of the produced fruits as: soluble solids rates, acidity in citric acid, total titratable acidity, soluble solids and total titratable acidity relation, pH, vitamin C, mass, transversal and longitudinal diameter and fruit firmness. In face of the analyzed characteristics, it was concluded that all genotypes produce fruits... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum lycopersicum L.; Quality; Genetic improvement; Genotypes. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200255 |
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| REZENDE,Amanda Alves; PACHECO,Maria Teresa Bertoldo; SILVA,Vera Sônia Nunes da; FERREIRA,Tânia Aparecida Pinto de Castro. |
| Abstract Brazil is the world's largest producer of common beans (Phaseolus vulgaris L.), which are one of the most widely consumed grain legumes in the world. Seven improved genotypes of dry, coloured, Brazilian common beans were analysed for their nutritional (chemical composition, oligosaccharides, phenolic compounds and antioxidant capacity) and protein quality (amino acid profile, amino acid score, trypsin inhibitor activity and in vitro protein digestibility). The grain bean cultivars studied showed a high content of fibre, with some aromatic amino acids present at higher levels than the Food and Agriculture Organization reference protein. The dry beans had intermediate protein digestibility, ranging from 50.3% in the BRS Notável cultivar to 66.9% in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; Chemical composition; In vitro protein digestibility; Total phenolic compounds. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300421 |
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