Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

Abstract

The twenty four dry bean local populations together with two check Prosna and Raba cultivars were tested for their physicochemical as well as hydration and cooking quality parameters. There were significant differences between tested dry bean local populations in all evaluated traits. Wide variation were observed in 100-seed weight, hydration capacity, swelling capacity and electric conductivity with CV% values 33.6, 32.5, 33.1 and 35.3 respectively, suggesting that there were considerable levels of genetic diversity. Substantial variations were found in seed coat content ( CV% 14.1) and cooking time (CV% 16.7) among dry bean populations. Cooking time was negatively correlated with conductivity of soaking water as well as with hydration index. POLBIA 98-37A, POLBIL 10-31, Prosna, KOS 002 and KRA 4 were the fast cooking ones among the tested genotypes.

Effect of genotype and contrasting climate conditions on physical and chemical characteristics of soybean (Glycine max L. Merrill)

“…Cooking time revealed significant differences among tested accessions varied from 20.1 to 32.4 min with average of 23.9 min. Average cooking time for soybean seed were longer than average cooking time reported earlier for common bean (Boros and Wawer, 2018) or pea (Wang et al 2010). There are several reports on cooking time of soybean seeds but direct comparison of our results is not possible since different cooking methods were used (Sridhara et al 1997;Sharma et al 2004;da Silva et al 2009;Destero at al.…”

“…The cooking time was determined on Mattson Cooker, made according to the Jackson & Varriano-Morston model, which was applied to assess the cooking time of soybean, common beans and peas seeds (Destro et al 2013;Boros and Wawer, 2018;Wang et al 2010). The cooking time was measured from the time the water was boiled until 20 of 25 pins of a specified weight had penetrated 80% of the seeds (CT 80%).…”

Impact of chemical mutagenesis using ethyl methane sulphonate on tepary bean seedling vigour and adult plant performance

“…The observed variation in seed germination among the genotypes could be attributed probably to differential sensitivity to the mutagen with the least sensitive genotype exhibiting a relatively higher percent germination. The absorption of mutagens can be influenced by various factors such as the water content in the tissues of the seed ( Boros and Wawer, 2018 ; Ke et al., 2019 ). The seeds of the different tepary bean genotypes probably varied in their morphological attributes such as size, seed coat thickness and hydration capacity which could have influenced the rate of absorption of the mutagen, hence its genetic effects.…”

Effect of replacing whole wheat with broken rye as a sustainable grain in diets of fattening turkeys on growth performance, litter quality, and foot pad health

“…For environmental and economic sustainability, strategies to increase feed efficiency are especially crucial, and there are growing investments and efforts being undertaken to reduce anti-nutritional elements in wheat types ( 18 ). Due to the typically high levels of alkylresorcinols, which have been significantly reduced from over 1,000 mg kg −1 in the old varieties ( 19 ) to 815 mg kg −1 in the new ones ( 20 ), or even to 401 mg kg −1 in new types of hybrid rye, the amount of anti-nutritive compounds is limited and a reduction in feed palatability is no longer observed ( 20 ). This suggests that hybrid rye cultivars could be incorporated into the diet of broiler chickens, which primarily consists of cereal grains like wheat and corn (up to 65 %) in accordance with Alquaisi et al ( 21 ).…”