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

Abstract

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

Genetic diversity and selection of common bean lines based on technological quality and biofortification

“…This range is similar to that observed in other studies in common bean genotypes (Pinheiro et al, 2010;Silva et al, 2012;Ribeiro et al, 2014a;Morais et al, 2016). However, the CHP 99.65 24 and CNFC 11 948 lines were grouped by the Skott-Knott test in the group of genotypes with the highest copper concentration in the three growing environments.…”

“…Higher zinc values have been previously described for common bean genotypes Pinheiro et al, 2010;Talukder et al, 2010;Silva et al, 2012;Pereira et al, 2011Pereira et al, , 2014Ribeiro et al, 2014a;Maziero et al, 2015;Morais et al, 2016). None of the common bean genotypes studied showed a high zinc concentration, i.e., greater than 31 mg/kg DM, according to the classification proposed by Tryphone and Nchimbi-Msolla (2010).…”

“…These calcium values are higher than those previously described for common bean grains (Pinheiro et al, 2010;Akond et al, 2011;Pereira et al, 2011;Jost et al, 2013;Ribeiro et al, 2013a,b;Morais et al, 2016) and characterize a high calcium concentration (Ribeiro et al, 2013a). The LEC 03-14 line and the Carioca cultivar presented the highest calcium values in the three growing environments.…”

“…Common bean lines had a cooking time equal to or less than that of the Pérola, BRS Valente, Guapo Brilhante, and Carioca cultivars ( Table 2). All genotypes evaluated presented a cooking time of less than 25 min, which is characteristic of fast-cooking, according to dos Santos et al (2016). However, cooking time varied from 11 min 43 s to 15 min 37 s for the LP 11-363 line, in the three environments evaluated.…”

“…In the present study, the high rainfall recorded during the three growing seasons (Table 3) may have affected grain filling, contributing to the mass of 100 grains being lower than expected for the different genotypes. The mass of 100 grains in common bean is greatly influenced by the environment (Ribeiro et al, 2013a(Ribeiro et al, , 2014bdos Santos et al, 2016). Common bean lines had a cooking time equal to or less than that of the Pérola, BRS Valente, Guapo Brilhante, and Carioca cultivars ( Table 2).…”