Use este identificador para citar ou linkar para este item: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/569002
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dc.contributor.authorFIALHO, J. de F.pt_BR
dc.contributor.authorVIEIRA, E. A.pt_BR
dc.contributor.authorSILVA, M. S.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2008-04-18pt_BR
dc.date.issued2007pt_BR
dc.identifier.citationPlanaltina, DF: Embrapa Cerrados, 2007.pt_BR
dc.identifier.urihttp://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/569002pt_BR
dc.descriptionABSTRACT: The cassava market within Distrito Federal (DF) presents potencial for expansion, for that reason, it is fundamental that the propagative material for planting (stem cuttings) presents genetic traits that confer high productivity to the crop, resistance against the main diseases and plagues and culinary qualities that fulfill the demands of the consumer market. In order to select varieties which combine the before mentioned interesting caracteristics for the producers and consumers of DF, we carried out experiments to evaluate table cassava type varieties at Núcleo Rural Jardim, DF (year 1999/2000), at an experimental area of Embrapa Cerrados located in the Municipy of Planaltina, DF (year 1999/2000), at Núcleo Rural Ponte Alta, DF (year 2002/2003) and at Brazlândia, DF (year 2003/2004). Among the evaluated varieties, if the parameters productivity, time necessary for cooking and colour of the pulp (which, in the case of DF, must be cream-colour or yellow due to market demands) are collectively considered, the variety Japonesinha / IAC 576-70 / BGMC 753 stands out as it combines high productivity of roots, moderate resistance to bacterial blight, good culinary quality (time necessary for cooking inferior to thirty minutes) and pulp of cream colour. Conclusively, this variety can be recommended to be cultivated at DF.pt_BR
dc.language.isoporpt_BR
dc.relation.ispartofseries(Embrapa Cerrados. Comunicado Técnico, 137).pt_BR
dc.rightsopenAccesspt_BR
dc.subjectManinhot esculentapt_BR
dc.subjectCultura anualpt_BR
dc.subjectCozimentopt_BR
dc.subjectCooking timept_BR
dc.titleJaponesinha: nova opção de mandioca de mesa para o Distrito Federal.pt_BR
dc.typeFolhetospt_BR
dc.date.updated2013-02-18T11:11:11Zpt_BR
dc.subject.thesagroCerradopt_BR
dc.subject.thesagroCocçãopt_BR
dc.subject.thesagroCulináriapt_BR
dc.subject.thesagroMandiocapt_BR
dc.subject.thesagroRendimentopt_BR
dc.subject.thesagroVariedadept_BR
dc.subject.nalthesaurusannualspt_BR
dc.subject.nalthesauruscassavapt_BR
dc.subject.nalthesaurusfoodspt_BR
dc.subject.nalthesaurusvarietiespt_BR
dc.subject.nalthesaurusyieldspt_BR
dc.format.extent24 p.pt_BR
riaa.ainfo.id569002pt_BR
riaa.ainfo.lastupdate2013-02-18pt_BR
dc.contributor.institutionJosefino de Freitas Fialho, CPAC; Eduardo Alano Vieira, CPAC; Marília Santos Silva, CPAC.pt_BR
Aparece nas coleções:Comunicado Técnico (CPAC)

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