Examinando por Materia "Quality"

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Determinación de periodos fisiológicos en la maduración y calidad del aceite de piñón blanco (Jatropha curcas L.)
(Centro de Información Tecnológica, 2012-10-09) Garay Montes, Richer; Hidalgo Melendez, Edison; Alegría Saavedra, Jhonny Alejandro; Mendieta, Oscar. W.
El objetivo de este trabajo fue determinar el momento óptimo de cosecha de los frutos y los parámetros de calidad del aceite de piñón blanco (Jatropha curcas L), adecuados para la producción de biodiesel. El trabajo fue desarrollado en la Parcela Experimental El Porvenir del Instituto Nacional de Innovación Agraria del Perú. Se evaluó las características físicas de los frutos y de las semillas y las características químicas del aceite. Los frutos de piñón utilizados fueron seleccionados al inicio del fructificación. El estado de maduración R2 tuvo una duración de 29 ±1.8 horas, el estado R3 de 12 ± 1.6 horas, el estado R4 27 ± 1.7 horas y finalmente R5 de 24 ± 1.0 horas. El análisis químico mostró que las semillas de piñón contienen en el estado fisiológico R4 un 51.5% de grasa, mientras que el índice de acidez más elevado se encontró en el R6 con 3.01 mgKOH/g aceite. Los frutos de piñón se pueden cosechar en los estados fisiológicos R3, R4 y R5 por contar con elevado contenido de aceite y bajo índice de acidez.
New wheat variety INIA 440 – K’ ANCHAREQ: Selection and agronomic and comercial characterization in Cusco, Peru
(Elsevier, 2022-12-30) Estrada Zúniga, Rigoberto; Vigo Mestanza, Carmen Natividad; Gonza Cusipuma, Victor Antonio; Manotupa Tupa, Michael Bryan; Carreño Fernández, Hans; Bobadilla Rivera, Leidy Gheraldinne
The objective of this study was to select and characterize agronomically the advanced bread wheat line H - 1246 which gave origin to the INIA wheat variety 440 - K’ANCHAREQ. The research included yield trials in farmers’ fields during 4 production seasons (2012–2016), adaptation and agronomic efficiency trials in two production seasons (2016–2018). In addition, the reaction to Yellow Rust and distinctness, uniformity and stability characteristics of the new wheat variety and commercial controls were evaluated. The plots for each of the trials were conducted under a Completely Randomized Block design with three replications. At the end of the trials, desirable characteristics in the baking industry such as hectoliter weight, protein, ash, gluten and flour moisture were evaluated. The results showed that the new INIA 440 - K’ANCHAREQ variety has ten clear differences in qualitative characteristics, which distinguish it from other varieties and remained constant during the trials. The yield trials between locations showed the adaptation of the INIA 440 - K’ANCHAREQ variety to the different locations due to its high yield and hectoliter weight values. At the locality level, Andenes obtained the highest values in most of the production seasons. Adaptation trials during the second season showed the superiority of the new INIA 440 - K’ANCHAREQ variety for variables such as yield, plant height, ear size and thousand grain weight. The new variety showed no signs of stripe rust during the trials. Industrial quality trials indicated that it has good characteristics for the baking industry