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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha : |
06/03/2020 |
Actualizado : |
06/03/2020 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
GONZÁLEZ, S.N.; CONDON, F. |
Afiliación : |
SILVANA NOEMI GONZALEZ PARODI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FEDERICO CONDON PRIANO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Germination of Bromus auleticus after different treatments to release seed dormancy. |
Fecha de publicación : |
2019 |
Fuente / Imprenta : |
Seed Science and Technology, Volume 47, Number 3, December 2019. OPEN ACCESS.Doi: https://doi.org/10.15258/sst.2020.48.1.04 |
ISSN : |
1819-5717 (Online) |
DOI : |
10.15258/sst.2020.48.1.04 |
Idioma : |
Inglés |
Notas : |
Article history: Submitted October 2019// Accepted January 2020// Published online February 2020. Author for correspondence (E-mail: 1 sngonzalez@inia.org.uy; 2 fcondon@inia.org.uy) |
Contenido : |
Abstract:Bromus auleticus is a cool season perennial C3 grass, recognised as a forage plant genetic resource and used for native grasslands restoration. It is native to the campos biome, found in southern Brazil, Uruguay and central Argentina. Its forage yield is comparable with tall fescue. Seed dormancy is a problem to evaluate germination and for commercialisation of this species. Using four recently harvested seed lots of three different genotypes, we tested six different treatments to release dormancy: a control (mean germination 52%); 0.05 and 0.1% gibberellic acid; KNO3; pre-chilling + KNO3; and pre-chilling (mean germination across seed lots and treatments, 87%). Pre-chilling + KNO3 and pre-chilling were the best treatments to break dormancy, with mean germination times (MGT) reduced to half (8.7 and 9.3 days-1) that of the untreated control (19.2 days-1). The treatment with KNO3 alone did not yield uniform results across seed lots; when combined with pre-chilling, final germination did not increase but showed more consistent results. The use of 0.05% gibberellic acid was less efficient than pre-chilling to reduce the MGT of 17.2 days-1, but it could be considered as an alternative treatment for seed lots in which the germination results are needed fast and has the additional advantages of avoiding exposing seeds to cold stress. Furthermore, if seeds are contaminated with fungi, it reduces growth time and contamination effects. |
Palabras claves : |
BROMUS AULETICUS; DORMANCY RELEASE; GERMINATION; GIBBERELLIC ACID; GRASS; SEED. |
Thesagro : |
GERMINACION; SEMILLAS. |
Asunto categoría : |
F03 Producción y tratamiento de semillas |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/14296/1/Gonzalez-and-Condon-2020.pdf
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Marc : |
LEADER 02445naa a2200265 a 4500 001 1060901 005 2020-03-06 008 2019 bl uuuu u00u1 u #d 022 $a1819-5717 (Online) 024 7 $a10.15258/sst.2020.48.1.04$2DOI 100 1 $aGONZÁLEZ, S.N. 245 $aGermination of Bromus auleticus after different treatments to release seed dormancy.$h[electronic resource] 260 $c2019 500 $aArticle history: Submitted October 2019// Accepted January 2020// Published online February 2020. Author for correspondence (E-mail: 1 sngonzalez@inia.org.uy; 2 fcondon@inia.org.uy) 520 $aAbstract:Bromus auleticus is a cool season perennial C3 grass, recognised as a forage plant genetic resource and used for native grasslands restoration. It is native to the campos biome, found in southern Brazil, Uruguay and central Argentina. Its forage yield is comparable with tall fescue. Seed dormancy is a problem to evaluate germination and for commercialisation of this species. Using four recently harvested seed lots of three different genotypes, we tested six different treatments to release dormancy: a control (mean germination 52%); 0.05 and 0.1% gibberellic acid; KNO3; pre-chilling + KNO3; and pre-chilling (mean germination across seed lots and treatments, 87%). Pre-chilling + KNO3 and pre-chilling were the best treatments to break dormancy, with mean germination times (MGT) reduced to half (8.7 and 9.3 days-1) that of the untreated control (19.2 days-1). The treatment with KNO3 alone did not yield uniform results across seed lots; when combined with pre-chilling, final germination did not increase but showed more consistent results. The use of 0.05% gibberellic acid was less efficient than pre-chilling to reduce the MGT of 17.2 days-1, but it could be considered as an alternative treatment for seed lots in which the germination results are needed fast and has the additional advantages of avoiding exposing seeds to cold stress. Furthermore, if seeds are contaminated with fungi, it reduces growth time and contamination effects. 650 $aGERMINACION 650 $aSEMILLAS 653 $aBROMUS AULETICUS 653 $aDORMANCY RELEASE 653 $aGERMINATION 653 $aGIBBERELLIC ACID 653 $aGRASS 653 $aSEED 700 1 $aCONDON, F. 773 $tSeed Science and Technology, Volume 47, Number 3, December 2019. OPEN ACCESS.Doi: https://doi.org/10.15258/sst.2020.48.1.04
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INIA La Estanzuela (LE) |
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha actual : |
23/05/2022 |
Actualizado : |
06/09/2022 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Nacionales |
Circulación / Nivel : |
Nacional - -- |
Autor : |
LADO, J.; VICENTE, E.; RODRÍGUEZ, G.; ARES, G. |
Afiliación : |
JOANNA LADO LINDNER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CARLOS ESTEBAN VICENTE CASTRO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GUSTAVO ROBERTO RODRÍGUEZ LAGOUTTE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GASTÓN ARES, Universidad de la República, Facultad de Química, Sensometría y Ciencia del Consumidor, Canelones, Uruguay. |
Título : |
Consumer perception of purple-fleshed sweet potatoes: hedonic, sensory, and emotional expectations. [Percepción de los boniatos de pulpa violeta: expectativas hedónicas, sensoriales y emocionales de los consumidores]. [Percepção da batata-doce de polpa roxa: expectativas hedonicas, sensoriais e emocionais dos consumidores]. |
Complemento del título : |
Section: Food Technology. |
Fecha de publicación : |
2022 |
Fuente / Imprenta : |
Agrociencia Uruguay, 2022, vol. 26, n.1, article e990. doi: https://doi.org/10.31285/AGRO.26.990 |
ISSN : |
2730-5066 |
DOI : |
10.31285/AGRO.26.990 |
Idioma : |
Inglés |
Notas : |
Article history: Received 21 December 2021; Accepted 07 May 2022; Published 13 May 2022.
Editor: Gustavo González-Neves. Universidad de la República, Facultad de Agronomía, Montevideo, Uruguay.
Correspondence: Joanna Lado, jlado@inia.org.uy -- License: This work is licensed under a Creative Commons Attribution 4.0 International License. (CC BY 4.0). |
Contenido : |
ABSTRACT.- Purple-fleshed sweet potatoes (PFSP) are a new product for Uruguayan consumers. It shows differentiable sensory char-acteristics and added nutritional benefits, but sensory and hedonic expectations raised by PFSP have not been explored yet in Uruguay. The aim of this work was to explore Uruguayan consumers' perception of PFSP with a special focus on the hedonic, sensory and emotional expectations raised by them in comparison to traditional yellow and orange-flesh genotypes available in the market. A series of pictures of three types of SP were used in a social-network-driven study completed by 179 SPconsumers. A word-association task and rating of expected liking together with exploring how they would feel after consumption using a check-all-that-apply (CATA) question composed of 21 emoji were carried out. Par-ticipants were also asked to describe the expected sensory characteristics using a CATA questions composed of 17 terms, selected based on results from previous sensory studies. Results revealed a lack of consumer familiarity with purple flesh coloration and lower expected liking scores compared to traditional orange and yellow flesh genotypes. It was also asso-ciated with scarce positive hedonic and emotional associations related to the emojisflushed face, face screaming in fear, grimacing face and weary face. Moreover, they were expected to have similar characteristics to yellow-fleshed sweet potatoes (YFSP) in terms of texture and flavor, being also associated with off-flavors presence. This highlights the need to develop diverse marketing strategies to increase familiarity before the commercial release of PFSP.
.-.-.-.-.-.-..-.-.-.-.--.
RESUMEN.- Los boniatos de pulpa violeta (BPV) constituyen un producto novedoso para los consumidores uruguayos. Presentan características fácilmente diferenciables, así como un valor nutricional añadido, pero aún se desconocen las expectativas sensoriales y hedónicas que generan en Uruguay. El objetivo de este trabajo fue explorar la percepción de los BPV con un foco especial en las expectativas hedónicas, sensoriales y emocionales en comparación con los tipos tradicionales presentes en el mercado. El estudio fue realizado con179 consumidores que respondieron preguntas online, presentándoles una serie de fotografías. Se realizó una asociación libre y la evaluación de aceptabilidad esperada, y se exploró cómo se sentirían luego de probarlos, utilizando un ?marque todo lo que corresponda? (CATA) compuesto de 21 emojis. También se solicitó a los participantes que describieran sus expectativas sensoriales aplicando un CATA compuesto por 17 términos validados en ensayos previos. Los resultados muestran una falta de familiaridad con la coloración violeta en la pulpa, lo que se refleja en menores valores de aceptabilidad esperada en comparación con los genotipos tradicionales de pulpa crema y naranja. Se asoció también con escasas asociaciones hedónicas positivas y emojis como cara de asombro o miedo, muecas o fatiga. Generaron expectativas sensoriales similares a los boniatos de pulpa crema en términos de textura y sabor, asociándose, además, con sabores no deseados. Esto resalta la necesidad de desarrollar estrategias de marketing para favorecer la familiaridad previo a la liberación comercial de los BPV.
.-.-.-.-.-.-..-.-.-.-.--.
RESUMO.- A batata-doce com polpa violeta (BPV) é uma novidade para o consumidor uruguaio. Apresentam características facilmente diferenciáveis e valor nutricional agregado, mas as expectativas sensoriais e hedônicas que geram no Uruguai ainda são desconhecidas. O objetivo deste trabalho foi explorar a percepção do BPV com foco especial nas expectativas hedônicas, sensoriais e emocionais em comparação com os tipos tradicionais presentes no mercado. O estudo foi conduzido por 179 consumidores que responderam a perguntas online, apresentando-lhes uma série de fotos. Foi realizada uma avaliação de associação livre e aceitabilidade esperada e explorado como eles se sentiriam depois de experimentá-los, usando uma marca de seleção todos que se aplicam (CATA) composta por 21 emojis. Os participantes também foram solicitados a descrever suas expectativas sensoriais, aplicando um CATA composto por 17 termos validados em ensaios anteriores. Os resultados mostram um desconhecimento da coloração violeta da polpa, o que sereflete em menores valores de aceitabilidade esperada em relação aos genótipos tradicionais de polpa creme e laranja. Também foi associado a poucas associações hedônicas positivas e emojis, como rosto surpreso () ou medo (), caretas ()o fadiga ().Eles geraram expectativas sensoriais semelhantes à polpa cremosa de batata-doce em termos de textura e sabor, e também foram associados a sabores indesejados. Isso destaca a necessidade de desenvolver estratégias de marketing para promover a familiaridade antes do lançamento comercial da batata-doce de polpa roxa. MenosABSTRACT.- Purple-fleshed sweet potatoes (PFSP) are a new product for Uruguayan consumers. It shows differentiable sensory char-acteristics and added nutritional benefits, but sensory and hedonic expectations raised by PFSP have not been explored yet in Uruguay. The aim of this work was to explore Uruguayan consumers' perception of PFSP with a special focus on the hedonic, sensory and emotional expectations raised by them in comparison to traditional yellow and orange-flesh genotypes available in the market. A series of pictures of three types of SP were used in a social-network-driven study completed by 179 SPconsumers. A word-association task and rating of expected liking together with exploring how they would feel after consumption using a check-all-that-apply (CATA) question composed of 21 emoji were carried out. Par-ticipants were also asked to describe the expected sensory characteristics using a CATA questions composed of 17 terms, selected based on results from previous sensory studies. Results revealed a lack of consumer familiarity with purple flesh coloration and lower expected liking scores compared to traditional orange and yellow flesh genotypes. It was also asso-ciated with scarce positive hedonic and emotional associations related to the emojisflushed face, face screaming in fear, grimacing face and weary face. Moreover, they were expected to have similar characteristics to yellow-fleshed sweet potatoes (YFSP) in terms of texture and flavor, b... Presentar Todo |
Palabras claves : |
Batata doce; Breeding; Consumers; Flavor; Melhoramento genético; PLATAFORMA AGROALIMENTOS; Sweet potato; Texture. |
Thesagro : |
BONIATO; CONSUMIDORES; FITOMEJORAMIENTO; MEJORAMIENTO GENETICO; SABOR; TEXTURA. |
Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/16725/1/Agrociencia-UY-2022-26-N1-990.pdf
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Marc : |
LEADER 06727naa a2200361 a 4500 001 1063161 005 2022-09-06 008 2022 bl uuuu u00u1 u #d 022 $a2730-5066 024 7 $a10.31285/AGRO.26.990$2DOI 100 1 $aLADO, J. 245 $aConsumer perception of purple-fleshed sweet potatoes$bhedonic, sensory, and emotional expectations. [Percepción de los boniatos de pulpa violeta: expectativas hedónicas, sensoriales y emocionales de los consumidores]. [Percepção da batata-doce de polpa roxa: expectativas hedonicas, sensoriais e emocionais dos consumidores].$h[electronic resource] 260 $c2022 500 $aArticle history: Received 21 December 2021; Accepted 07 May 2022; Published 13 May 2022. Editor: Gustavo González-Neves. Universidad de la República, Facultad de Agronomía, Montevideo, Uruguay. Correspondence: Joanna Lado, jlado@inia.org.uy -- License: This work is licensed under a Creative Commons Attribution 4.0 International License. (CC BY 4.0). 520 $aABSTRACT.- Purple-fleshed sweet potatoes (PFSP) are a new product for Uruguayan consumers. It shows differentiable sensory char-acteristics and added nutritional benefits, but sensory and hedonic expectations raised by PFSP have not been explored yet in Uruguay. The aim of this work was to explore Uruguayan consumers' perception of PFSP with a special focus on the hedonic, sensory and emotional expectations raised by them in comparison to traditional yellow and orange-flesh genotypes available in the market. A series of pictures of three types of SP were used in a social-network-driven study completed by 179 SPconsumers. A word-association task and rating of expected liking together with exploring how they would feel after consumption using a check-all-that-apply (CATA) question composed of 21 emoji were carried out. Par-ticipants were also asked to describe the expected sensory characteristics using a CATA questions composed of 17 terms, selected based on results from previous sensory studies. Results revealed a lack of consumer familiarity with purple flesh coloration and lower expected liking scores compared to traditional orange and yellow flesh genotypes. It was also asso-ciated with scarce positive hedonic and emotional associations related to the emojisflushed face, face screaming in fear, grimacing face and weary face. Moreover, they were expected to have similar characteristics to yellow-fleshed sweet potatoes (YFSP) in terms of texture and flavor, being also associated with off-flavors presence. This highlights the need to develop diverse marketing strategies to increase familiarity before the commercial release of PFSP. .-.-.-.-.-.-..-.-.-.-.--. RESUMEN.- Los boniatos de pulpa violeta (BPV) constituyen un producto novedoso para los consumidores uruguayos. Presentan características fácilmente diferenciables, así como un valor nutricional añadido, pero aún se desconocen las expectativas sensoriales y hedónicas que generan en Uruguay. El objetivo de este trabajo fue explorar la percepción de los BPV con un foco especial en las expectativas hedónicas, sensoriales y emocionales en comparación con los tipos tradicionales presentes en el mercado. El estudio fue realizado con179 consumidores que respondieron preguntas online, presentándoles una serie de fotografías. Se realizó una asociación libre y la evaluación de aceptabilidad esperada, y se exploró cómo se sentirían luego de probarlos, utilizando un ?marque todo lo que corresponda? (CATA) compuesto de 21 emojis. También se solicitó a los participantes que describieran sus expectativas sensoriales aplicando un CATA compuesto por 17 términos validados en ensayos previos. Los resultados muestran una falta de familiaridad con la coloración violeta en la pulpa, lo que se refleja en menores valores de aceptabilidad esperada en comparación con los genotipos tradicionales de pulpa crema y naranja. Se asoció también con escasas asociaciones hedónicas positivas y emojis como cara de asombro o miedo, muecas o fatiga. Generaron expectativas sensoriales similares a los boniatos de pulpa crema en términos de textura y sabor, asociándose, además, con sabores no deseados. Esto resalta la necesidad de desarrollar estrategias de marketing para favorecer la familiaridad previo a la liberación comercial de los BPV. .-.-.-.-.-.-..-.-.-.-.--. RESUMO.- A batata-doce com polpa violeta (BPV) é uma novidade para o consumidor uruguaio. Apresentam características facilmente diferenciáveis e valor nutricional agregado, mas as expectativas sensoriais e hedônicas que geram no Uruguai ainda são desconhecidas. O objetivo deste trabalho foi explorar a percepção do BPV com foco especial nas expectativas hedônicas, sensoriais e emocionais em comparação com os tipos tradicionais presentes no mercado. O estudo foi conduzido por 179 consumidores que responderam a perguntas online, apresentando-lhes uma série de fotos. Foi realizada uma avaliação de associação livre e aceitabilidade esperada e explorado como eles se sentiriam depois de experimentá-los, usando uma marca de seleção todos que se aplicam (CATA) composta por 21 emojis. Os participantes também foram solicitados a descrever suas expectativas sensoriais, aplicando um CATA composto por 17 termos validados em ensaios anteriores. Os resultados mostram um desconhecimento da coloração violeta da polpa, o que sereflete em menores valores de aceitabilidade esperada em relação aos genótipos tradicionais de polpa creme e laranja. Também foi associado a poucas associações hedônicas positivas e emojis, como rosto surpreso () ou medo (), caretas ()o fadiga ().Eles geraram expectativas sensoriais semelhantes à polpa cremosa de batata-doce em termos de textura e sabor, e também foram associados a sabores indesejados. Isso destaca a necessidade de desenvolver estratégias de marketing para promover a familiaridade antes do lançamento comercial da batata-doce de polpa roxa. 650 $aBONIATO 650 $aCONSUMIDORES 650 $aFITOMEJORAMIENTO 650 $aMEJORAMIENTO GENETICO 650 $aSABOR 650 $aTEXTURA 653 $aBatata doce 653 $aBreeding 653 $aConsumers 653 $aFlavor 653 $aMelhoramento genético 653 $aPLATAFORMA AGROALIMENTOS 653 $aSweet potato 653 $aTexture 700 1 $aVICENTE, E. 700 1 $aRODRÍGUEZ, G. 700 1 $aARES, G. 773 $tAgrociencia Uruguay, 2022, vol. 26$gn.1, article e990. doi: https://doi.org/10.31285/AGRO.26.990
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