U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska
Date of this Version
3-2017
Citation
ANNUAL REPORT OF THE BEAN IMPROVEMENT COOPERATIVE, No. 60, March 2017. Published by USDA.
Abstract
INTRODUCTION: Special grains beans have gotten more space and generally reach higher prices in the national and international markets, due to their great diversity of types, sizes, shapes, colors and brightness. In the breeding, the large demand to obtain more uniform and productive cultivars can lead to loss of some characters, such as the technological quality of the grains (COELHO et al., 2007). Thus, in order to meet the demands of producers and acceptance by consumers, it is necessary to consider the selection of genotypes with reduced cooking time, without hard grains and with a lower percentage of shell, since these characteristics have a wide variability and are influenced by the genotypic constitution and environmental conditions. Thus, the objective of this work was to evaluate the genetic variability associated to characteristics related to the technological quality of genotypes of special grains common bean.
MATERIALS AND METHODS: The experiment was carried out at the Bean Research Laboratory of the Federal University of Viçosa, in Viçosa-MG. The field essay from which origin to the grains used was conducted in Coimbra-MG, in the 2012 fall-winter. We used 12 elite lines and four common bean cultivars of special grains components of the value for cultivation and use (VCU) test. The experimental design was in randomized blocks, with three replications. The technological quality of the grains was evaluated by means of the cooking time using the Mattson cooker, with samples of 25 grains, according to the method adapted by Proctor and Watts (1987). The percentage of hard grains was determined with samples after immersion of one hundred grains in 200 mL of distilled water for 16 hours at ambient temperature. The grains that did not soak were counted being identified by the wrinkling of the shell. The percentage of shell was performed with samples of 5 cooked grains. From these grains, the shell and the cotyledons were separated; dry in an oven, at 105°C until constant weight. After that, the shell and cotyledons were weighed to determine the percentage of shell, according to the following formula: % Shell = (shell weight (g) + cotyledon weight (g) x 100). The data obtained were submitted to analysis of variance and, when significant, the effects were studied by the Tukey test at 5% of significance.
Comments
U.S. government work.