Determinar la fenología de tres variedades de maíz blanco harinoso (Zea mays L.) y la calidad del grano en condiciones edafoclimáticas del sector la Argelia, Loja
One of the country's main crops is corn, which is planted widely. Currently, there are different varieties, however, there is not adequate Knowledge about its phenology, which is of utmost importance, since the quality of corn production it is defined in fixed phases, for this reason, it is inv...
Kaydedildi:
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| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2023
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| Konular: | |
| Online Erişim: | https://dspace.unl.edu.ec/jspui/handle/123456789/28447 |
| Etiketler: |
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Etiketle | Özet: | One of the country's main crops is corn, which is planted widely. Currently, there are different varieties, however, there is not adequate Knowledge about its phenology, which is of utmost importance, since the quality of corn production it is defined in fixed phases, for this reason, it is investigated which is the best genetic material, considering the environmental factors. The objective of this study was to analyze the phenological behavior and bromatological analysis of three varieties of white floury com. The varieties of floury white corn (Peruvian, cridlo y chaso), provided by the Ecuaquimica company. The analysis was carried out in the experimental farms "La Argelia", using a DBCA, thus having 9 EU, the phenological stages of each variety were evaluated, as a result it was achieved the period of time that each one lasts, until its total maturation, in addition, it was recorded the daily temperature for thermal accumulation. Once harvested, the quality parameters (humidity, ash quantification, protein percentage, determination of fat, fiber, and ELN) were evaluated. The chazo type corn had greater precocity, reaching its VT development stage with 63 days. Regarding quality, the variety that showed the best percentage of protein was the criollo with 12.73% it is worth mentioning that it is the primary element to estimate good genetic material. |
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