Título:	Does the sowing period change the grain technological quality of cowpea cultivars?
Autoria:	ALMEIDA, F. da S. MINGOTTE, F. L. C. COELHO, A. P. LEMOS, L. B. SANTANA, M. J. de ROCHA, M. de M.
Afiliação:	Fernando da Silva Almeida, Instituto Federal do Triangulo Mineiro, Uberaba, MG.; Fábio Luiz Checchio Mingotte, Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Jaboticabal, SP.; Anderson Prates Coelho, Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Jaboticabal, SP.; Leandro Borges Lemos, Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Jaboticabal, SP.; Márcio José de Santana, Instituto Federal do Triangulo Mineiro, Uberaba, MG.; MAURISRAEL DE MOURA ROCHA, CPAMN.
Ano de publicação:	2020
Referência:	Revista Brasileira de Ciências Agrárias, v. 15, n. 4, e8677, 2020.
Conteúdo:	The aim of the present study was to evaluate whether the sowing period changes the grain technological quality of cowpea cultivars and to indicate which of these have the highest technological quality when grown in the Center-South region of Brazil. The experiment was conducted in a randomized block design, with a 6 x 3 factorial arrangement, using six cowpea cultivars (BRS Itaim, BRS Guariba, BRS Potengi, BRS Cauamé, BRS Novaera and BRS Tumucumaque) and three sowing seasons, with four replicates. The evaluations held referred to the grain size and hydration, cooking time and crude protein content through sulfuric acid digestion. There was an interaction between cowpea cultivars and sowing dates for all analyzed variables. The sowing season alters the grain technological quality of cowpea when under the conditions of the Center-South region of Brazil, with the genotype-season effect dependent. Sowing dates in December and January generated lower technological quality of the cowpea beans. The BRS Tumucumaque cultivar possesses the best grain technological characteristics, having the largest grains with the highest crude protein content, as well as the shortest cooking time.
Thesagro:	Genótipo Proteína Vigna Unguiculata
NAL Thesaurus:	Genotype Proteins Cooking
Palavras-chave:	Tempo de cozimento
ISSN:	1981-0997
Digital Object Identifier:	10.5039/agraria.v15i4a8677
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPAMN)