Technological characteristics of common bean genotypes (Phaseolus vulgaris L.) und...
| Grant number: | 11/18655-8 |
| Support type: | Scholarships in Brazil - Doctorate |
| Effective date (Start): | March 01, 2012 |
| Effective date (End): | October 31, 2015 |
| Field of knowledge: | Agronomical Sciences - Agronomy |
| Principal Investigator: | Sérgio Augusto Morais Carbonell |
| Grantee: | Rodrigo Lorencetti Tunes Lopes |
| Home Institution: | Instituto Agronômico (IAC). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil |
Abstract The common bean crop is of great importance in Brazil because it is characterized as the largest producer in the world, and also for the basis of this legume diet high proportion of the population with per capita consumption of 16 pound / habitant / year. It is known that the acceptance of the product, since the registration of a cultivar until the final consumer, requires some concern with certain characteristics, among them the technological quality of grains. The soil and climatic changes have made the cultivation of beans, mainly because of its sensitivity to abiotic stress. The objective of the study is the possible interactions between the characters cooking time, color and tolerance to drought, for routine selection of Bean Improvement Program. Later assessments will be held for 58 genotypes of the carioca tegument Germplasm Bank of the Bean Improvement Program of the Instituto Agronômico - IAC, in order to identify potential parents tolerant to water stress and high quality technology for the realization of future crosses in the breeding program. One hopes also associate these qualities, the molecular markers. The experiments, installed in a greenhouse, follow the randomized block design with split plots and three replicates with water deficit imposed during grain filling (R7). The evaluations will be performed for measuring leaf area, chlorophyll, productivity, cooking time, colorimetry, percentage of water before cooking, percentage of water after cooking, the soluble solids, fiber, lignin, phenolic compounds and enzymatic activity of peroxidase and polyphenoloxidase. (AU) | |