Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

2018 ◽  
Author(s):  
L. Boros ◽  
A. Wawer
Keyword(s):  
Cooking Quality ◽  
Plant Genetic Resources ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Cooking Time ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
Local Populations ◽  
Swelling Capacity ◽  
100 Seed Weight

The twenty four dry bean local populations together with two check Prosna and Raba cultivars were tested for their physicochemical as well as hydration and cooking quality parameters. There were significant differences between tested dry bean local populations in all evaluated traits. Wide variation were observed in 100-seed weight, hydration capacity, swelling capacity and electric conductivity with CV% values 33.6, 32.5, 33.1 and 35.3 respectively, suggesting that there were considerable levels of genetic diversity. Substantial variations were found in seed coat content ( CV% 14.1) and cooking time (CV% 16.7) among dry bean populations. Cooking time was negatively correlated with conductivity of soaking water as well as with hydration index. POLBIA 98-37A, POLBIL 10-31, Prosna, KOS 002 and KRA 4 were the fast cooking ones among the tested genotypes.

scholarly journals Genetic variability and interrelationships of phenological, physicochemical and cooking quality traits in chickpea

2012 ◽  
Vol 10 (3) ◽  
pp. 194-201 ◽  
Author(s):  
Shailesh Tripathi ◽  
Vindla Sridhar ◽  
Aravind K. Jukanti ◽  
Kamatam Suresh ◽  
B. V. Rao ◽  
...  
Keyword(s):  
Seed Size ◽  
Seed Weight ◽  
Cooking Quality ◽  
Cooking Time ◽  
Quality Traits ◽  
Swelling Capacity ◽  
High Heritability ◽  
Positive Correlations ◽  
100 Seed Weight ◽  
Hydration Capacity

Eighty-six chickpea (Cicer arietinum L.) genotypes, including 44 Kabuli type and 42 Desi type, were evaluated for their phenological, physicochemical and cooking quality traits. There were significant differences among the genotypes for days to 50% flowering (34–81 d), days to maturity (85–122 d), number of pods per plant (13–66), number of seeds per plant (15–85), 100-seed weight (10.5–58.6 g), seed yield (561–1852 kg/ha), hydration capacity (0.11–0.68 g water/seed), hydration index (0.80–1.21), swelling capacity (0.11–0.7 ml/seed), seed volume (0.1–0.52 ml/seed) and cooking time (38–125 min). The Desi and Kabuli types of chickpea differed significantly from each other for all the traits except for hydration index, swelling index and cooking time. High heritability coupled with high genetic advance was recorded for 100-seed weight, hydration capacity, swelling capacity and seed volume in both Desi and Kabuli genotypes. Seed size (100-seed weight and seed volume) showed significant positive correlations with hydration capacity and swelling capacity. Cooking time did not show any significant positive or negative correlation with any of the traits studied, including seed size, indicating that other additional factors may be involved in controlling cooking time. The results of this study indicate that it is possible to develop cultivars with faster cooking time in both Kabuli and Desi types and in all seed size categories.

scholarly journals Induction of seed coat darkening in common beans (Phaseolus vulgaris L.) and the association with cooking time after storage

2020 ◽  
pp. 21-27 ◽  
Author(s):  
Renata C. Alvares ◽  
Helton S. Pereira ◽  
Leonardo C. Melo ◽  
Phillip N. Miklas ◽  
Patrícia G. S. Melo
Keyword(s):  
Phaseolus Vulgaris ◽  
Genetic Correlation ◽  
Seed Coat ◽  
Uv Light ◽  
Accelerated Aging ◽  
Cooking Time ◽  
Ambient Conditions ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
Cooking Times

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.

QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.)

2020 ◽  
Vol 133 (7) ◽  
pp. 2291-2305
Author(s):  
M. Berry ◽  
P. Izquierdo ◽  
H. Jeffery ◽  
S. Shaw ◽  
S. Nchimbi-Msolla ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Qtl Analysis ◽  
Cooking Time ◽  
Quality Traits ◽  
Phaseolus Vulgaris L ◽  
Dry Bean

scholarly journals Dry beans and varying cultural practices at two locations on the coastal plain of Puerto Rico

1969 ◽  
Vol 72 (4) ◽  
pp. 521-530
Author(s):  
James S. Beaver ◽  
Obed Román-Hernández ◽  
Luis E. Rivera
Keyword(s):  
Puerto Rico ◽  
Seed Yield ◽  
Harvest Index ◽  
Cultural Practices ◽  
Row Spacing ◽  
Phaseolus Vulgaris L ◽  
Seeding Rate ◽  
Dry Bean ◽  
Row Width ◽  
100 Seed Weight

Experiments were conducted over a 3-year period (1983-1985) at Fortuna and Isabela, Puerto Rico, to compare the response of three bean (Phaseolus vulgaris L.) genotypes that differ in growth habit and lodging susceptibility to varying cultural practices. The experimental design was a split plot arrangement of a randomized complete block with three replications. Whole-plot treatments consisted of 0.5- and 1.0-m row widths. Subplots consisted of a factorial arrangement of three seeding rate treatments (6.6, 13.2, and 19.8 seeds/m) and three dry bean genotypes. All of the bean lines produced the greatest seed yield in the 0.5-m row width with a seeding rate of 19.8 seed/m. The increased yield was the result of an increased number of pods/ha. Indeterminate genotype 2W-33-2 produced the greatest overall seed yield in spite of the fact that it lodged more than the other genotypes. At the Fortuna Substation the seed yield of all genotypes averaged more than 2000 kg/ha when grown in 0.5-m row widths. At the Fortuna Substation there was no significant effect of row spacing or seeding rate on harvest index, whereas at the Isabela Substation harvest index decreased as the seeding rate increased. Plant height and 100-seed weight were largely unaffected by variation in row spacing and seeding rate. At Fortuna there was more lodging as the seeding rate increased from 6.6 to 19.8 seeds/m.

scholarly journals Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

2019 ◽  
pp. 1-9
Author(s):  
Ozge Kurt Gokhisar ◽  
Mahir Turhan
Keyword(s):  
Cooking Quality ◽  
Free Food ◽  
Quality Parameters ◽  
Cooking Time ◽  
The Other ◽  
Starch Granules ◽  
Gluten Free ◽  
Volume Increase ◽  
Gelatinized Starch

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contributing to the resolution of the issue in the market.  Study Design, Materials and Methodology: Cooking quality parameters of 10 commercial GFPs (maize based and maize-rice based) and 10 commercial GCPs (semolina), namely optimum cooking time (OCT), weight increase (WI), volume increase (VI), cooking loss (CL), and their microstructures were determined. Results: GCPs had shorter OCT, higher WI and VI, and lower CL than GFPs (P < .05), representing higher cooking quality.  GCPs showed more consistent cooking quality compared to GFPs. GCPs showed more consistent cooking quality compared to GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture (P < .05). When considering the microstructure, GCPs has a smooth outer surface where the gluten network provides a framework that holds embedded starch granules.  On the other hand, GFPs has a protruding surface where gelatinized starch provides a framework that holds embedded protein patches, which results poor cooking quality.  Conclusion: GCPs shows higher cooking quality compared to GFPs. They also exhibited a narrower range for cooking quality parameters indicating their more consistent behavior than those of GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture.  Originality/value: To the best of the authors’ knowledge, this is the first work comparing the cooking quality of populations of commercial pastas (10 GFPs versus 10 GCPs) and embodied the issue. 

Yeti kidney bean

2016 ◽  
Vol 96 (2) ◽  
pp. 280-282 ◽  
Author(s):  
Raja Khanal ◽  
Terry Rupert ◽  
Alireza Navabi ◽  
Thomas H. Smith ◽  
Thomas E. Michaels ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Plant Architecture ◽  
Cooking Quality ◽  
Kidney Bean ◽  
Yield Potential ◽  
High Yield ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
High Yield Potential

Yeti is a full-season white kidney bean (Phaseolus vulgaris L.) cultivar with tall bush plant architecture; high yield potential andgood cooking quality. Yeti is adapted to and recommended for the dry bean growing areas in Southwestern Ontario.

Identification of anthracnose races in Manitoba and Ontario from 2005 to 2015 and their reactions on Ontario dry bean cultivars

2020 ◽  
Vol 100 (1) ◽  
pp. 40-55 ◽  
Author(s):  
Robert L. Conner ◽  
Greg J. Boland ◽  
Chris L. Gillard ◽  
Yongyan Chen ◽  
Xuechan Shan ◽  
...  
Keyword(s):  
Durable Resistance ◽  
Colletotrichum Lindemuthianum ◽  
Frequency Of Occurrence ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
Bean Cultivar ◽  
New Information ◽  
The World ◽  
New Races ◽  
Resistance Spectrum

Anthracnose, caused by the fungus Colletotrichum lindemuthianum (Sacc. & Magnus) Briosi & Cavara, is one of the most destructive diseases of dry bean (Phaseolus vulgaris L.) in the world. Between 2005 and 2015, commercial fields of dry beans in Manitoba and Ontario were surveyed to determine the frequency of occurrence of races of the anthracnose fungus. Throughout the study, race 73 was most prevalent in Manitoba and Ontario. However, three anthracnose races not previously reported in Canada also were identified. These three new races and four previously identified anthracnose races were used to screen 52 dry bean cultivars, as well as a mung bean and azuki bean cultivar from Ontario, for their seedling reactions to determine their patterns of race resistance. The dry bean cultivars were classified into a total of 19 resistance spectra based on the pattern of seedling reactions to the seven anthracnose races. The most common resistance spectrum was susceptible to the majority of the anthracnose races and no cultivar was resistant to all of the races. Many bean cultivars produced intermediate anthracnose ratings to races 31 and 105 and tests of 16 dry bean cultivars against those races indicated that all cultivars with intermediate ratings to a specific race were segregating in their seedling reactions and none of the cultivars produced plants with only intermediate anthracnose severity ratings. This study provides new information on the anthracnose reactions of common bean cultivars in Canada, which should be useful for the development of new bean cultivars with durable resistance.

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