Inheritance of Physico-chemical Seed Characters Related to Culinary Quality in Dry Bean

Abstract

<jats:p>Culinary quality in dry bean <jats:italic>(Phaseolus vulgaris</jats:italic> L.) depends on attributes of seeds prevailing at harvest and is determined by the genetic architecture of cultivars and by unpredictable environmental factors. Variation among genotypes for culinary quality has been shown to be heritable; however, the efficacy of selection depends on a knowledge of the genetic control of the measured traits. A diallel mating design was used to estimate the combining ability of parents and determine the inheritance of nine culinary quality traits important to processors and consumers. Genetic variability among eight parents, 56 F<jats:sub>2</jats:sub>, and 56 F<jats:sub>3</jats:sub> progenies was confirmed by significant mean squares from analyses of variance. Significant variability detected between F<jats:sub>2</jats:sub> and F<jats:sub>3</jats:sub> progenies for soaked bean weight (SBWT), soaked bean water content (SBWC), and clumps (CLMP) was due to inbreeding effects. General combining ability (GCA) components were highly significant and overshadowed specific combining ability (SCA) components in the F<jats:sub>2</jats:sub> and F<jats:sub>3</jats:sub> for SBWT, SBWC, split beans (SPLT), and the washed-drained weight coefficient (WDWTR), indicating that additive variance predominated. Ratios of GCA: SCA components were equal to or less than unity for CLMP, washed-drained weight (WDWT), and texture (TEXT), indicating that both additive and nonadditive effects contributed to trait expression. Significant SCA effect variances were noted for `Sanilac', `San Fernando', `Nep-2', and `A-30' for WDWT and TEXT, implying that progeny from crosses of these parents had higher or lower mean values for the traits titan the average expected on the basis of GCA. Graphs of the regression of V<jats:sub>r</jats:sub> on W<jats:sub>r</jats:sub> showed that genes controlling WDWT and TEXT were completely dominant in most cases. Recurrent selection, which seeks to concentrate favorable alleles with additive effects in populations, may he an effective breeding procedure to improve the culinary quality of dry beans. It is not feasible to breed for TEXT and WDWT simultaneously because of a negative correlation between the traits.</jats:p>

Variability in some texture characteristics and chemical composition of common beans (Phaseolus vulgaris L.)

“…To date, little information on organoleptic attributes in grain pulse species has been published. 1,2 Moreover, although some correlations between texture and chemical composition of the seed have been reported on dry beans (Phaseolus vulgaris L), 3 it is still necessary to use sensory panels for variety characterization or texture breeding, which is very time consuming.…”

Bean Split Ratio for Dry Bean Canning Quality and Variety Analysis

“…Splits in the seed coats of canned dry beans, as shown in Fig. 1, are an important undesirable phenotype exhibited following preparation and retort processing [21,33,32]. Preparation for canning involves soaking, which may reveal splits that are already present in the dry seeds or induce splitting in genotypes with poor seed coat integrity [29,32,34].…”

Genotypic Association of Parameters Commonly Used to Predict Canning Quality of Dry Bean

“…Improving composition traits for canning quality in common bean is key for the processing industry, as these traits affect the profitability of a canning operation. Other canning quality parameters, such as color, texture, flavor, wholeness, overall visual appearance, and digestibility of processed bean, are important for the consumers (Hosfield et al, 1984; Wassimi et al, 1990) and may influence the marketability of the processed bean.…”