Technological quality of common bean grains obtained in different growing seasons

Abstract

The traits that provide technological quality to common bean grains exhibit genetic and environmental variation and variation in the genotype x environment interaction. In this context, the aim of this study was to assess the effect of different periods of the growing season on the technological quality of common bean grains. The experiment was conducted with 25 bean genotypes (carioca [beige with brown stripes] and black commercial group) that are part of the Value for Cultivation and Use (Valor de Cultivo e Uso -VCU) trials in three growing seasons, namely, the 2009/2010 rainy season, the 2010/2011 dry season and the 2010/2011 winter season, in a randomized block experimental design with three replications in which the following items were assessed: cooking time (CT), water absorption capacity before cooking (Peanc) and after cooking (Peapc), percentage of whole grains (PWG), total soluble solids in the broth (TSSb), volume expansion before cooking (EXPVbc) and after cooking (EXPVac), and dry grain density (DD), grain density after maceration (SD) and grain density after cooking (CD). Assessments showed that the different growing seasons for obtaining grains for the purpose of analysis of technological quality have an effect on the results and on differentiation among genotypes, indicating genotype x environment interaction. They also showed that the genotypes C2-1-6-1, C4-8-1-1, LP04-03, IAC-Imperador, P5-4-4-1 and Pr11-6-4-1-2 had the best results in relation to cooking time in the mean values of the three growing seasons. The use of early selection based on phenotypic correlations that exist among the technological features is not expressive, due to the variation of magnitude among the different growing seasons.Key words: Phaseolus vulgaris L, common bean, cooking time, genotype by environment interaction. Qualidade tecnológica dos grãos de feijoeiro obtidos em diferentes épocas de cultivo ResumoOs caracteres que conferem qualidade tecnológica aos grãos de feijão apresentam variação genética, ambiental e da interação genótipos x ambientes. Nesse contexto, o objetivo do trabalho foi avaliar a influência de épocas de cultivo na qualidade tecnológica dos grãos de feijoeiro. O experimento foi conduzido com 25 genótipos de feijoeiro (grupo comercial carioca e preto) pertencentes aos ensaios de VCU (Valor de Cultivo e Uso) nas três épocas de cultivo, correspondendo à época das águas 2009/2010, da seca 2010/2011 e do inverno 2010/2011, sob delineamento experimental em blocos ao acaso com três repetições, onde avaliaramse: tempo de cozimento (TC), capacidade de absorção de água antes (Peanc) e após (Peapc) o cozimento, porcentagem de grãos inteiros (PGI), sólidos solúveis totais no caldo (SSTc), expansão volumétrica antes (EXPVac) e após (EXPVpc) o cozimento e densidade dos grãos secos (DS), macerados (DU) e cozidos (DC). As avaliações revelaram que as épocas de cultivo dos grãos para análise de qualidade tecnológica influenciam nos resultados e na diferenciação entre os genótipos, indicando interação genót...

Common bean genotypes for agronomic and market-related traits in VCU trials

“…The CT values for the rainy season were lower than those of the dry and winter seasons, as expected, since the rainy season is considered most favorable for differentiating genotypes that are superior in cooking time (Perina et al, 2014). Nevertheless, in the literature, lower values are found for cooking time in the dry season (Perina et al, 2014), indicating that cooking time may also be related to the quality of the grain at the time of harvest.…”

“…Among the genotypes evaluated, the CT ranged from 26'51" to 32'10" for the combination of the three crop seasons. This variation is due to the genetic differences present in the genotypes, environmental influence and genotype by environment interaction (Dalla Corte et al, 2003;Perina et al, 2014). The results for CT indicated that the Gen C2-1-6-1, Gen C2-3-1-1-2, BRS Cometa, LP 0403, IAC Imperador, and Gen P5-4-4-1 genotypes stood out in relation to the standard control for the carioca group, and the Gen Pr11-6-4-1-2 line stood out among the genotypes in the black group.…”

“…Evaluations pertaining to cooking time (CT) and grain color were carried out 60 days after harvest as described by Perina et al (2014). For this purpose, the grains were classified in a size 13 sieve (13/64") with oblong holes.…”

Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

“…Carbonell et al (2003) found similar variation (34% of difference between the longest and the shortest time) from the evaluation in 12 environments, however, with lower averages for the elite lines, ranging from 18.0 to 24.1 minutes. Perina et al (2014) also found similar variability (28%), with the means of elite lines ranging from 26.2 to 33.5 minutes in 19 environments in the State of São Paulo. For two cultivars evaluated by these authors, BRS Estilo (32.3 minutes) and Pérola (31.3 minutes), also included in this study, the averages obtained for the cooking time were similar, 31.7 minutes for BRS Estilo and 32.5 minutes for Pérola.…”

“…For two cultivars evaluated by these authors, BRS Estilo (32.3 minutes) and Pérola (31.3 minutes), also included in this study, the averages obtained for the cooking time were similar, 31.7 minutes for BRS Estilo and 32.5 minutes for Pérola. However, the average cooking time of BRS Cometa, also common to both studies, was 29.3 minutes in the evaluation of Perina et al (2014), and of 35.6 minutes, in this study, which were values with considerable difference, indicating differential interaction among the lines.…”