Padronização de metodologia para avaliação do tempo de cozimento dos grãos de feijão

Ribeiro, Nerinéia Dalfollo; Filho, Alberto Cargnelutti; Poersch, Nerison Luiz; Rosa, Simone Saydelles da

doi:10.1590/s0006-87052007000200018

Cited by 18 publications

(16 citation statements)

References 13 publications

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“…The cooking time was evaluated by the Mattson cooker, using a sample of 25 g of each population, which were soaked for 4 h, before determining this trait. The cooking time corresponded to the time when the 13th stick penetrated the grain, according to Proctor and Watts (1987) and Ribeiro et al (2007).…”

Section: Methodsmentioning

confidence: 99%

Research Article Genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses using mixed models.

Oliveira¹,

Rocha²,

Damasceno‐Silva³

et al. 2017

Genet. Mol. Res.

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ABSTRACT. The aim of this study was to estimate the genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses and to compare different selection indexes. Eleven cowpea populations were evaluated in a randomized complete block design with four replications. Fourteen traits were evaluated, and the following parameters were estimated: genotypic variation coefficient, genotypic determination coefficient, experimental quality indicator and selection reliability, estimated genotypic values -BLUE, genotypic correlation coefficient among traits, and genotypic gain with simultaneous selection of all traits. The genotypic gain was estimated based on tree selection indexes: classical, multiplicative, and the sum of ranks. The genotypic variation coefficient was higher than 2 D.G. Oliveira et al. Genetics and Molecular Research 16 (3): gmr16039736the environmental variation coefficient for the number of days to start flowering, plant type, the weight of one hundred grains, grain index, and protein concentration. The majority of the traits presented genotypic determination coefficient from medium to high magnitude. The identification of increases in the production components is associated with decreases in protein concentration, and the increase in precocity leads to decreases in protein concentration and cooking time. The index based on the sum of ranks was the best alternative for simultaneous selection of traits in the cowpea segregating populations resulting from the crosses and backcrosses evaluated, with emphasis on the F 4 BC 12 , F 4 C 21 , and F 4 C 12 populations, which had the highest genotypic gains.

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Section: Methodsmentioning

confidence: 99%

Research Article Genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses using mixed models.

Oliveira¹,

Rocha²,

Damasceno‐Silva³

et al. 2017

Genet. Mol. Res.

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“…The cooker was kept open and over medium heat, and when a grain was cooked, the peg would fall and penetrate the soft grain. The average fall time of the first 13 pegs was considered the average cooking time of each sample (RIBEIRO et al, 2007).…”

Section: Methodsmentioning

confidence: 99%

Selection of common bean land cultivars based on agronomic performance, cooking time, and mineral concentration

Morais

Ribeiro

Storck

et al. 2016

SCA

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The potential use of common bean land cultivars with respect to their agronomic performance, cooking time and nutritional quality has scarcely been evaluated in breeding programs. The objective of the present study was to evaluate 19 common bean land cultivars for their agronomic traits, cooking time, and mineral concentration in grains to identify cultivars for potential use by a higher number of farmers or even breeding programs. Two field experiments were conducted in Alegrete and Santa Maria, Rio Grande do Sul (RS), Brazil, in the 2012/2013 season. The experimental design consisted of randomized blocks with three replications. A total of 23 cultivars were evaluated; 19 land cultivars were obtained from smallholder farmers from RS, and there were four control cultivars (Carioca, Pérola, BRS Valente, and Guapo Brilhante). The traits evaluated included the cycle, insertion of the first pod, grain yield, cooking time, and concentrations of calcium, iron, zinc, and copper in the grains. The data were subjected to joint variance analysis, Pearson correlation analysis, and the Z index. The common bean cultivars showed differences in the cycle, insertion of the first pod, grain yield, cooking time, calcium, iron, zinc, and copper concentrations in grains, and the Z index. The cultivars Preto Miúdo and Cavalo Rajado had a high grain yield, i.e., greater than 2,900 kg ha -1 . The land cultivars were classified as having early and intermediate cycles, and all had cooking times less than 30 min. Palha Roxa, Carioca Vermelho, and Perdiz had high concentrations of calcium, iron, zinc, and copper in the grains, an intermediate cycle, and low grain yield. Positive correlations of moderate magnitude were observed between the calcium and iron (r= 0.597), iron and zinc (r= 0.570), and zinc and copper (r= 0.548) concentrations. Indirect selection for high iron or zinc concentrations in grains will be effective for obtaining common bean cultivars with a higher nutritional quality. A cross between Carioca Santa Maria and Guapo Brilhante cultivar is recommended to obtain segregants with high agronomic performance, fast cooking, and high minerals concentration in the grains. Key words: Z index. Genotype x environment interaction. Phaseolus vulgaris L. Genetic variability. ResumoO potencial de uso das cultivares crioulas de feijão quanto ao desempenho agronômico e a qualidade de cozimento e nutricional foi pouco avaliado pelos programas de melhoramento. O objetivo deste trabalho foi avaliar 19 cultivares crioulas de feijão quanto aos caracteres agronômicos, tempo de

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“…The pot was kept heated (without a lid) on a medium fire, and as a grain was cooked, a peg pierced the softened grain and fell. The time elapsed from the start of cooking until each peg fell was recorded for the first 13 pegs in order to calculate the average cooking time for each sample (RIBEIRO et al, 2007).…”

Section: Methodsmentioning

confidence: 99%

Combined selection for grain yield, cooking quality and minerals in the common bean

Ribeiro¹,

Mambrin²,

Storck³

et al. 2013

Rev. Ciênc. Agron.

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-Combined selection for grain yield, cooking and nutritional quality is important in the improvement of the common bean (Phaseolus vulgaris L). The objectives of this study therefore were to evaluate the genetic variability of the common bean lines as to grain yield, cooking time and the minerals concentration in the grains, to study the linear association between these characteristics and use the index to select those advanced lines which are superior in most of these characteristics. To do this, 16 common bean lines were evaluated in two growing seasons. The data were subjected to variance analysis and the Pearson correlation, and the index was then estimated. The lines presented genetic variability for grain yield, cooking time and calcium and iron concentrations in the grains. Low values for the correlation estimates were found between grain yield and concentrations of potassium (r = -0.3497), zinc (r = 0.3486) and copper (r = 0.2729). The Gen Pr 14-2-3 line presents the highest index for grain yield, cooking time and concentrations of potassium, iron, zinc and copper in the grains, being recommended for controlled hybridization in common bean breeding programs for biofortification. Key words: Phaseolus vulgaris L. Genetic variability. Pearson correlation.Index.RESUMO -A seleção combinada para produtividade de grãos, qualidade de cozimento e nutricional é importante para o melhoramento de feijão comum (Phaseolus vulgaris L). Portanto, foram objetivos deste trabalho avaliar a variabilidade genética das linhagens de feijão comum quanto à produtividade de grãos, o tempo de cozimento e a concentração de minerais nos grãos, estudar a associação linear entre esses caracteres e utilizar o índice para selecionar as linhagens avançadas com superioridade para a maioria dos caracteres. Para tanto, foram avaliadas 16 linhagens de feijão comum em duas épocas de cultivo. Os dados obtidos foram submetidos à análise de variância e de correlação de Pearson e o índice foi estimado. As linhagens apresentaram variabilidade genética para a produtividade de grãos, o tempo de cozimento e a concentração de cálcio e de ferro nos grãos. Estimativas de correlação de baixa magnitude foram obtidas entre a produtividade de grãos e as concentrações de potássio (r = -0,3497), de zinco (r = 0,3486) e de cobre (r = 0,2729). A linhagem Gen Pr 14-2-3 apresenta maior índice para produtividade de grãos, tempo de cozimento e concentração de potássio, ferro, zinco e cobre nos grãos, sendo indicada para hibridação controlada em programas de melhoramento de feijão para biofortificação. Pavavras

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Padronização de metodologia para avaliação do tempo de cozimento dos grãos de feijão

Cited by 18 publications

References 13 publications

Research Article Genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses using mixed models.

Research Article Genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses using mixed models.

Selection of common bean land cultivars based on agronomic performance, cooking time, and mineral concentration

Combined selection for grain yield, cooking quality and minerals in the common bean

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