Genotype and environment effect on canning quality of kabuli chickpea

Abstract

Genotype and environment effect on canning quality of Kabuli chickpea. Can. J. Plant Sci. 82: 267-272. Chickpea (Cicer arietinum) has become an important pulse crop in Saskatchewan where both the large-seeded (kabuli) and small-seeded (desi) market classes are grown. In North America, kabuli chickpea is mainly used for canning and in salad bars. Both the genotype and the environment affect the canning quality. This study was conducted to determine the effect of genotype, environment and genotype × environment interactions on canning quality traits of three kabuli chickpea cultivars. The three cultivars were grown in 17 environments in Saskatchewan and Alberta during 1996, 1997 and 1998. The genotype, environment and genotype × environment interactions were significant for most canning quality traits. Significant genotype × environment interactions suggest that chickpea cultivars did not perform consistently relative to each other in different environments. This suggests that breeders must give due consideration to quality traits of both the dry and the canned product during the selection process. The results make apparent the magnitude of genotype × environment interactions that chickpea breeders must confront and indicate that extensive testing of chickpea for canning quality traits over different environments is required. Or, le génotype et l'environnement modifient ses propriétés de conservation. La présente étude devait établir l'incidence du génotype, de l'environnement et des interactions génotype × environnement sur les caractéristiques de trois cultivars de pois chiche kabuli au niveau de la qualité des conserves. Les trois variétés ont été cultivées dans 17 milieux différents en Saskatchewan et en Alberta, en 1996, 1997 et 1998. Le génotype, l'environnement et les interactions génotype × environnement affectent sensiblement la plupart des propriétés d'appertisation. Les importantes interactions entre le génotype et le milieu donnent à penser que la performance du pois chiche varie d'un cultivar à l'autre, selon l'environnement. On en conclut que les phytogénéticiens devraient sérieusement songer à tenir compte des paramètres qualitatifs du produit sec et des conserves dans leurs travaux de sélection. Les résultats révèlent l'ampleur des interactions génotype × environnement avec lesquelles les obtenteurs doivent composer et indiquent qu'il faut procéder à d'importants essais sur les paramètres qualitatifs du pois chiche de conservation dans différents milieux. Mots clés:Cicer arietinum, pois chiche kabuli, génotype, environnement, qualité à la conservation Chickpea (Cicer arietinum L.) is the third most important pulse crop in the world, representing 14% of total world pulse production (Kelley et al. 2000). In Saskatchewan, chickpea is increasingly becoming an important crop. In the year 2000, 280 000 ha were grown to the crop and the area grown to chickpea is projected to continue to increase. Both the large-seeded (kabuli ) and the small-seeded (desi) classes are grown in Saskatchewan. The kabuli type...

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

“…APC significantly decreased redness and yellowness of barlotto bean than HPC, where redness and yellowness of both atmospheric and high pressure cooked faba bean were not significantly different (P>0.05). Canning process, applied to different Canadian chickpea cultivars by Nleya et al (2002), and soaking process applied to soybean by Bayram et al (2004) also increased redness and yellowness of the seeds, supporting the findings in this study. Bayram et al (2004) summarized the factors that can affect the color of foods during processing.…”

“…However, high pressure cooked chickpea and white kidney beans were darker than the atmospheric pressure cooked ones. Nleya et al (2002) has indicated that kabuli type chickpea seeds become darker after canning process. Darkening of beans during heat treatments may be attributed to the presence of copper and iron in the cooking medium.…”

Genotype and growing environment influence chickpea (Cicer arietinum L.) seed composition

“…However, no effect was found on seed starch and sodium concentrations. Significant genotype × environment interaction was also reported for chickpea canning quality characteristics 17. In a recent report, chickpea genotype × trial interaction was also found to affect milling parameters such as dehulling efficiency and splitting yield, which are important considerations in chickpea utilisation 18.…”

Response of Chickpea Yield to High Temperature Stress during Reproductive Development

“…There are two classes of chickpea, namely desi and kabuli, that are grown in the major chickpea production regions of the world (Kumar and Abbo, 2001; Nleya et al, 2002; Siddique et al, 2002). The desi chickpea has a mean seed weight of 170 to 250 mg seed −1 , whereas the seed weight of kabuli chickpea is between 270 and 550 mg seed −1 (Anonymous, 2006, p. 16; Nleya et al, 2002). For a specific cultivar, the seed size of desi chickpea is relatively small but uniform, whereas the seed size of kabuli chickpea varies greatly (Liu et al, 2003).…”