2019
DOI: 10.1590/1413-7054201943012519
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Carioca bean genotypes for tolerance to grain darkening by natural and accelerated methods

Abstract: The slow darkening of grains is sought by bean breeders because the consumers consider that darker grains demand more time for cooking. The analysis currently used takes around 90 days to differentiate grain color among genotypes. The objective was to evaluate the color as a function of the value of L* (lightness) of carioca beans, by natural and accelerated methods to verify equivalence between methods, validation of the methodology and identification of genotypes tolerant to the darkening. The grain darkenin… Show more

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Cited by 10 publications
(17 citation statements)
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“…After BC 2 F 2 harvest, segregation was observed for grain quality, and all genotypes that did not show the standard commercial Carioca seed tegument ideotype, particularly those with darker colored beans at harvest, were discarded in BC 2 F 3 and BC 2 F 4 . The slow darkening of beans is a trait desired by bean breeders and a strong characteristic of the IAC Formoso parent, as consumers consider that darker beans require a longer time to cook (Carbonell et al, 2010a;Spitti et al, 2019).…”
Section: Discussionmentioning
confidence: 99%
“…After BC 2 F 2 harvest, segregation was observed for grain quality, and all genotypes that did not show the standard commercial Carioca seed tegument ideotype, particularly those with darker colored beans at harvest, were discarded in BC 2 F 3 and BC 2 F 4 . The slow darkening of beans is a trait desired by bean breeders and a strong characteristic of the IAC Formoso parent, as consumers consider that darker beans require a longer time to cook (Carbonell et al, 2010a;Spitti et al, 2019).…”
Section: Discussionmentioning
confidence: 99%
“…Os ambientes B (Tatuí/seca) e D (Ribeirão Preto/inverno), foram aqueles que apresentaram os menores valores médios de luminosidade. Conclui-se que os efeitos genéticos contribuíram mais para a interação G× E do que os efeitos ambientais, concordando com os resultados obtidos por Spitti et al (2019), que avaliaram os resultados do mesmo experimento.…”
Section: Conclusões Gerais Sobre Os Resultados Das Análises Ammi Indiunclassified
“…Entretanto, Spitti et al (2019) sugeriram que se utilize como critério o valor de luminosidade igual a 53 no momento da colheita, uma vez que, abaixo desse valor o mercado refuta o produto, no entanto há maior tolerância a doenças e melhor qualidade do caldo (caldo grosso). Acima desse valor, o produto apresenta maior aceitação no mercado, porém é mais suscetível a doenças do solo e apresenta uma qualidade mais baixa de caldo (caldo claro).…”
Section: Conclusões Gerais Sobre Os Resultados Das Análises Ammi Indiunclassified
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