Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall

Carioca is the most important edible dry bean (Phaseolus vulgaris L.) grown in Brazil. It represents the largest dry bean market class in the world. The seed coat of carioca beans will darken under adverse harvest conditions and with the increasing of storage time. In general, darkened seeds are associated with older seeds that suffer from prolonged cooking times. A relatively new ‘slow darkening’ trait is available in carioca that delays seed coat darkening under storage. However, its effect on cooking time is unknown. The objective of this work was to evaluate two induction methods of seed coat darkening and to examine the effect of slow darkening trait on cooking time after storage. Lines derived from four segregating populations resulting from crossings between cultivar BRSMG Madrepérola with slow seed coat darkening, and the parents BRS Estilo, BRS Cometa, BRS Notável and BRS Sublime with normal darkening were evaluated. An experiment inlcuding 220 lines, 55 per population and the five parents, in a 15x15 triple lattice was conducted in the winter growing season in Brasilia. Seed coat darkening and cooking time traits were evaluated. Two methods for inducing seed coat darkening were compared: an accelerated aging test using UV light for 72 hours, and an extended storage for 90 days under ambient conditions. The correlation between the induction methods ranged from 0.77 to 0.85 for the different populations indicating either method could be used to discriminate lines with normal versus slow darkening trait. The percentage of light-colored grain lines was identified by both induction methods of seed coat darkening ranged from 75 to 85.7% in the populations. The genetic correlation between seed coat darkening and cooking time varied from -0.06 to -0.48, indicating that in some populations there is no significant genetic correlation between seed coat darkening and cooking time. Thus, light colored grains are not indicative of low cooking time, when they are considered genotypes with genetic variation for the seed coat darkening.

Download Full-text

The role of genotype and production environment in determining the cooking time of dry beans ( Phaseolus vulgaris L.)

Legume Science ◽

10.1002/leg3.13 ◽

2019 ◽

Vol 1 (1) ◽

Cited By ~ 6

Author(s):

Karen A. Cichy ◽

Jason A. Wiesinger ◽

Matthew Berry ◽

Susan Nchimbi‐Msolla ◽

Deidre Fourie ◽

...

Keyword(s):

Phaseolus Vulgaris ◽

Cooking Time ◽

Production Environment ◽

Dry Beans ◽

Phaseolus Vulgaris L

Download Full-text

The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)

Nutrients ◽

10.3390/nu10111609 ◽

2018 ◽

Vol 10 (11) ◽

pp. 1609 ◽

Cited By ~ 15

Author(s):

Jason Wiesinger ◽

Karen Cichy ◽

Elad Tako ◽

Raymond Glahn

Keyword(s):

Phaseolus Vulgaris ◽

In Vitro Digestion ◽

Cooking Time ◽

Iron Bioavailability ◽

Sub Saharan Africa ◽

Human Consumption ◽

Dry Beans ◽

Phaseolus Vulgaris L ◽

Cooking Properties

The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Dry beans require large amounts of heat energy and time to cook, which can deter consumers worldwide from using beans. In regions where consumers rely on expensive fuelwood for food preparation, the yellow bean is often marketed as fast cooking. This study evaluated the cooking time and health benefits of five major market classes within the yellow bean seed type (Amarillo, Canary, Manteca, Mayocoba, Njano) over two field seasons. This study shows how the Manteca yellow bean possesses a fast cooking phenotype, which could serve as genetic resource for introducing fast cooking properties into a new generation of dry beans with cooking times <20 min when pre-soaked and <80 min unsoaked. Mineral analysis revealed fast cooking yellow beans have high iron retention (>80%) after boiling. An in vitro digestion/Caco-2 cell culture bioassay revealed a strong negative association between cooking time and iron bioavailability in yellow beans with r values = −0.76 when pre-soaked and −0.64 when unsoaked across the two field seasons. When either pre-soaked or left unsoaked, the highest iron bioavailability scores were measured in the fast cooking Manteca genotypes providing evidence that this yellow market class is worthy of germplasm enhancement through the added benefit of improved iron quality after cooking.

Download Full-text

Prediction of Cooking Time for Soaked and Unsoaked Dry Beans ( Phaseolus vulgaris L.) Using Hyperspectral Imaging Technology

tppj ◽

10.2135/tppj2018.01.0001 ◽

2018 ◽

Vol 1 (1) ◽

pp. 1-9

Author(s):

Fernando A. Mendoza ◽

Jason A. Wiesinger ◽

Renfu Lu ◽

Susan Nchimbi‐Msolla ◽

Phillip N. Miklas ◽

...

Keyword(s):

Phaseolus Vulgaris ◽

Hyperspectral Imaging ◽

Cooking Time ◽

Dry Beans ◽

Phaseolus Vulgaris L ◽

Imaging Technology

Download Full-text

Genetic Variability of Mineral Content in Different Grain Structures of Bean Cultivars from Mesoamerican and Andean Gene Pools

Plants ◽

10.3390/plants10061246 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1246

Author(s):

Douglas Mariani Zeffa ◽

Alison Fernando Nogueira ◽

Juliana Sawada Buratto ◽

Raquel Barboza Reis de Oliveira ◽

José dos Santos Neto ◽

...

Keyword(s):

Phaseolus Vulgaris ◽

Genetic Variability ◽

Seed Coat ◽

Mineral Content ◽

Whole Grains ◽

Embryonic Axis ◽

Gene Pools ◽

Phaseolus Vulgaris L ◽

Centers Of Origin ◽

Grain Structures

Beans (Phaseolus vulgaris L.) are an important source of proteins, carbohydrates, and micronutrients in the diets of millions of people in Latin America and Africa. Studies related to genetic variability in the accumulation and distribution of nutrients are valuable for biofortification programs, as there is evidence that the seed coat and embryo differ in the bioavailability of essential nutrients. In this study, we sought to evaluate the genetic variability of total mineral content in the grain and its constituent parts (seed coat, cotyledon, and embryonic axis) of bean genotypes from Mesoamerican and Andean centers of origin. Grain samples of 10 bean cultivars were analyzed for the content of proteins and minerals (Mg, Ca, K, P, Mn, S, Cu, B, Fe, and Zn) in the whole grains and seed coat, cotyledons, and embryonic axis tissues. Genetic variability was observed among the cultivars for protein content and all evaluated minerals. Moreover, differential accumulation of minerals was observed in the seed coat, cotyledons, and embryonic axis. Except for Ca, which accumulated predominantly in the seed coat, higher percentages of minerals were detected in the cotyledons. Furthermore, 100-grain mass values showed negative correlations with the contents of Ca, Mg, P, Zn, Fe, and Mn in whole grains or in the different grain tissues. In general, the Mesoamerican cultivars showed a higher concentration of minerals in the grains, whereas Andean cultivars showed higher concentrations of protein.

Download Full-text