Technological quality of grain of common bean genotypes of the black commercial class

Abstract

The technological quality from grains of bean should be evaluated in trials of elite lines to complement the agronomic performance evaluation, ensure the selection and recommendation of new cultivars, and guarantee its greater acceptance by the consumer market. Thus, this study aimed to evaluate the technological quality from selected genotypes of black bean grains. We used 12 elite lines and 4 cultivars from commercial black group constituents of the Value for Cultivation and Use (VCU). The trial was carried out on the Experimental Farm of Federal University of Viçosa-MG, in Coimbra County, in the 2012 crops of autumn/winter seasons. The experimental design was in randomized block, with three replications. The evaluated characteristics were shape, degree of flattening, thousand grains weight, hard-to-cook grains percentage, cooking time, husk percentage and the hydration capacity of the grains. The lines VP 24, VP 25 and VP 29 present the medium level of resistance to cooking similar to the cultivars (controls), and the other evaluated lines have normal resistance to bean cooking. The genotypes CNFP 11977, VP 29 and 'Ouro Negro' attain, in shorter time, 50% of the maximum hydration capacity of the grains, and resistance between normal and medium for cooking time. The lines VP 29 and CNFP 11977 also obtained the greatest hydration capacity for most evaluated times.

Qualidade comercial, tecnológica e nutricional de cultivares de feijão (Phaseolus vulgaris L.) recomendadas no Brasil

“…Nesta avaliação é anotado o tempo de queda de metade mais uma (treze hastes) das 25 hastes. A determinação do formato, do grau também foram relatadas por eSilva et al (2019). Para os caracteres formato, grau de achatamento e seus caracteres determinantes, as estimativas dos coeficientes de variação experimental (CV) apresentaram valores entre 4,46 e 7,14% e para tempo de cozimento variaram de 10,31 a 11,81% (Tabela 1), indicando elevada precisão experimental (CV), conferindo confiabilidade em inferências posteriores.…”