Cálculo del tiempo térmico para 13 códigos de la escala BBCH de 12 progenies de quinua en las condiciones de crecimiento de la Sabana Brasileña

Jojoa, Wilson Anchico; Peixoto, José Ricardo; Spehar, Carlos Roberto; Vilela, Michelle Souza

doi:10.17584/rcch.2021v15i3.13109

Cited by 5 publications

(3 citation statements)

References 19 publications

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“…The progenies of Aurora, Piartal, and Syetetuba produced seeds with good quality, as measured by the high percentage of germination, as reported by Jojoa et al (2021). Additionally, they showed a similar cycle (number of days to flowering and maturity), allowing synchrony in plant stages, including flowering, as reported in studies on calculation of thermal accumulation in these genotypes (Anchico-Jojoa et al 2021). Samples of F 1 generation seeds obtained from methodology 1 were sown to evaluate the percentages of natural crossing in a total of 2000 F 1 seeds per hybrid.…”

Section: Resultssupporting

confidence: 61%

Hybridization between progenies and agronomic characterization of the F2 generation in quinoa

Anchico-Jojoa,

Peixoto,

Spehar

2023

Crop Breed. Appl. Biotechnol.

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Quinoa is a self-pollinating species with very small flowers, which hinders efficiency in crossbreeding. Therefore, developing an efficient crossbreeding method should be considered an important step for breeding programs. In this regard, the objective of this study was to obtain hybrids, estimate the rate of natural hybridization, and estimate genetic parameters and agronomic characteristics of the F 2 generation. Crossbreeding assays were set up in three environments with four parents, using two methodologies, pot planting and field planting. Morphological markers were used to identify the hybrids, which were self-pollinated to obtain the F 2 generation. The results indicated that cross-pollination ranged from 3.81% to 19.88% depending on the planting methodology. The presence of pigmentation was dominant compared to its absence. The most prominent hybrid was obtained from the cross P88 x BX4, showing grain yield of 3000 kg ha -1 . Broad-sense heritability was identified with values exceeding 81.27% for all variables.

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Section: Resultssupporting

confidence: 61%

Hybridization between progenies and agronomic characterization of the F2 generation in quinoa

Anchico-Jojoa,

Peixoto,

Spehar

2023

Crop Breed. Appl. Biotechnol.

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“…), an Andean cereal, has positioned itself as a superfood of increasing popularity globally because of its excellent nutritional quality due to its balanced nutrient composition [1]; it contains significant amounts of protein (13.8 to 16.5%) of high biological value [2], with all essential amino acids such as phenylalanine (0.1-2.7 g/100 g), histidine (1.4-5.4 g/100 g), isoleucine (0.8-7.4 g/100 g), threonine (2.1-8.9 g/100 g), leucine (2.3-9.4 g/100 g), lysine (2.4-7.5 g/100 g), methionine (0.3-9.1 g/100 g), tryptophan (0.6-1.9 g/100 g) and valine (0.8-6.1 g/100 g) in ideal proportions for human nutrition [3,4]. Likewise, it is characterized by its high content of micronutrients such as iron, zinc, phosphorus, magnesium, manganese, B complex vitamins, vitamin E, and phenolic compounds [5][6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Ramos-Pacheco,

Choque-Quispe,

Ligarda-Samanez

et al. 2024

Foods

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Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups –CH–, –CH2–, C–OH, –OH, and C–N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.

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“…Agroindustrially, quinoa is considered a functional food given the great benefits it provides to health and transformation processes (Sharma et al, 2021). This grain has high quality protein due to its content of essential amino acids, as well as micronutrients, vitamins, minerals, and phenolic compounds (Pereira et al, 2019;Anchico-Jojoa et al, 2023). Quinoa is presented as an option in integrated systems, given its high biomass production, which can reach up to 8 t ha -1 , useful for soil protection and organic matter contribution.…”

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confidence: 99%

Evaluación agronómica de quinua intercalada con café a una altitud de 1.800 msnm

Anchico-Jojoa,

Montes-Rojas,

Mosquera-Chacón

et al. 2023

Rev. Colomb. Cienc. Hortic

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Quinoa (Chenopodium quinoa) exhibits great potential for adaptation to various agroecological conditions, making it a diversification option for different production systems. In this regard, the objective of this study was to evaluate and compare the agronomic characteristics of different progenies intercropped with coffee (Coffea arabica) cultivation under Popayan (Colombia) conditions, in order to determine their adaptation potential in coffee regions of Colombia. The research was conducted at the Experimental Farm "La Prosperidad", located in the municipality of Popayan, Colombia, at an altitude of 1,800 m. Ten genotypes were evaluated: five selected from BRS Syetetuba (Brazil), three from Colombia (San José, Aurora, and Blanca Dulce de Jericó), and two from Ecuador (Piartal and Tunkahuan). The planting was done between the coffee rows in the zoca stage, in an experimental area of 406 m2, following a completely randomized block design with four replications. Characteristics such as plant height, panicle size, central panicle perimeter, weight of 1,000 grains, grain yield, dry mass yield, harvest index, and phenological stages were evaluated. All quinoa materials showed an early cycle with a maximum value of 118 days, with ‘San José’, ‘Aurora’, ‘BCX1’, and ‘BCX4’ standing out with averages below 110 days. Grain yields ranged from 1,120 to 2,900 kg ha-1, with the genotype BCX6 standing out with 2,900 kg ha-1 and ‘Piartal’ with 2,883 kg ha-1. The weight of 1,000 grains averaged 2.62 g, and the harvest index was 27.96%. Meanwhile, the contribution of dry matter to the intercropped system was 7,799.50 kg ha-1. The genotypes showed adaptation potential in the intercropping system with coffee. A high variability of quinoa genotypes was observed, which is an interesting characteristic for specific selection processes in diversified production arrangements.

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Cálculo del tiempo térmico para 13 códigos de la escala BBCH de 12 progenies de quinua en las condiciones de crecimiento de la Sabana Brasileña

Cited by 5 publications

References 19 publications

Hybridization between progenies and agronomic characterization of the F2 generation in quinoa

Hybridization between progenies and agronomic characterization of the F2 generation in quinoa

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Evaluación agronómica de quinua intercalada con café a una altitud de 1.800 msnm

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