Evaluation of decreasing moisture content of different maize genotypes

A tétel rövid nézete
dc.contributor.authorNasir Mousavi, Seyed
dc.contributor.authorBodnár, Karina
dc.contributor.authorNagy, János
dc.date.accessioned2021-06-28T10:52:34Z
dc.date.available2021-06-28T10:52:34Z
dc.date.issued2018-06-30
dc.description.abstractAn experiment was conducted to evaluate the decrease in grain moisture content in three maize hybrids in Debrecen in 2017. Armagnac, Sushi and Loupiac were the examined hybrids in this study. The culture medium and temperature conditions were applied uniformly for all three hybrids. According to the results obtained from the ratio of moisture content of seeds per day, the Armagnac variety in the intensive drying down phase loses more time and moisture content, so it can be concluded that the produced dry matter is more than in the case of other varieties. Armagnac requires more time to achieve yield, while the Sushi and Loupiac hybrids produce less harvest. Regarding the slope of the regression line, the rate of loss of moisture in the grain has been negatively correlated with the amount of “b” in the three examined hybrids. In regression analysis, the coefficient of explanation showed that the effect of day in the Armagnac was 97% in the Loupiac, 95% and in the Sushi 90% of the total dynamic value of moisture motion.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 74 (2018) , 147-151
dc.identifier.doihttps://doi.org/10.34101/actaagrar/74/1680
dc.identifier.issn2416-1640
dc.identifier.issue74
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315567en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1680
dc.rights.accessOpen Access
dc.subjectmaize, dynamic of water, moistureen
dc.subjectmaizeen
dc.subjectdynamic of wateren
dc.subjectmoistureen
dc.titleEvaluation of decreasing moisture content of different maize genotypesen
dc.typefolyóiratcikkhu
dc.typearticleen
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