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| 9. |  | CUNHA, G.A.P. da; MATOS, A.P. de; SANCHES, N.F.; REINHARDT, D.H.R.C.; SOUZA, L.F. da S.; CABRAL, J.R.S.; ALMEIDA, O.A. de. A cultura do abacaxi: praticas de cultivo. 6.ed. Cruz das Almas, BA: EMBRAPA-CNPMF, 1995. 30p. il. (EMBRAPA-CNPMF. Circular Tecnica, 1).| Biblioteca(s): Epagri-Sede. |
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Registro Completo
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
18/12/2018 |
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Data da última atualização: |
18/12/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - C |
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Autoria: |
WICKERT, E.; PEREIRA, A.; ANDRADE, A.; SCHMIDT, F.; SCHEUERMANN, K. K.; MARSCHALEK, R.; NOLDIN, J. A.; MARTINS, G. N.; HICKEL, E. R.; VALE, M. L. C.; TERRES, L. R. |
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Título: |
SCS123 Pérola: A Brazilian Rice Variety for Risotto. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Agricultural Sciences, USA, v. 9, n. 12, p. 1589-1600, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
Specialty rices can present differences in some aspects related to grain peri-carp color, shape, size, amylose content or aroma. Most of these rice types are related to cultural traditions and ceremonies, and some of them have also different nutritional value. As a specific market, the economic values of these grains are also higher than common milled rice. Santa Catarina State has the ideal conditions to produce specialty rices. The objective of this work was to develop a rice cultivar with special attributes for the well-appreciated risotto. Two rice lines were combined, evaluated and selected during ten years for characteristics related to Italian food. One line was selected and becomes the new rice variety SCS123 Pérola, developed to attend the economically impor-tant specialty rices market of Italian food, specifically the risotto. Experimen-tal tests performed with this variety showed that it can be recommended to all rice-producing regions of Santa Catarina State, Brazil. Cooking tests showed that the grains are appropriated for risotto. |
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Palavras-Chave: |
Agriculture; Oryza sativa; Rice Breeding; Rice Production; Specialty Rices. |
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Categoria do assunto: |
G Melhoramento Genético |
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Marc: |
LEADER 01872naa a2200301 a 4500
001 1128163
005 2018-12-18
008 2018 bl uuuu u00u1 u #d
100 1 $aWICKERT, E.
245 $aSCS123 Pérola$bA Brazilian Rice Variety for Risotto.$h[electronic resource]
260 $c2018
520 $aSpecialty rices can present differences in some aspects related to grain peri-carp color, shape, size, amylose content or aroma. Most of these rice types are related to cultural traditions and ceremonies, and some of them have also different nutritional value. As a specific market, the economic values of these grains are also higher than common milled rice. Santa Catarina State has the ideal conditions to produce specialty rices. The objective of this work was to develop a rice cultivar with special attributes for the well-appreciated risotto. Two rice lines were combined, evaluated and selected during ten years for characteristics related to Italian food. One line was selected and becomes the new rice variety SCS123 Pérola, developed to attend the economically impor-tant specialty rices market of Italian food, specifically the risotto. Experimen-tal tests performed with this variety showed that it can be recommended to all rice-producing regions of Santa Catarina State, Brazil. Cooking tests showed that the grains are appropriated for risotto.
653 $aAgriculture
653 $aOryza sativa
653 $aRice Breeding
653 $aRice Production
653 $aSpecialty Rices
700 1 $aPEREIRA, A.
700 1 $aANDRADE, A.
700 1 $aSCHMIDT, F.
700 1 $aSCHEUERMANN, K. K.
700 1 $aMARSCHALEK, R.
700 1 $aNOLDIN, J. A.
700 1 $aMARTINS, G. N.
700 1 $aHICKEL, E. R.
700 1 $aVALE, M. L. C.
700 1 $aTERRES, L. R.
773 $tAgricultural Sciences, USA$gv. 9, n. 12, p. 1589-1600, 2018.
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