| Full text | |
| Author(s): |
Eliana Francischinelli Perina
[1]
;
Cássia Regina Limonta Carvalho
[2]
;
Alisson Fernando Chiorato
[3]
;
Rodrigo Lorencetti Tunes Lopes
[3, 4]
;
João Guilherme Ribeiro Gonçalves
[5]
;
Sérgio Augusto Morais Carbonell
[6]
Total Authors: 6
|
| Affiliation: | [1] IAC, BR-13020902 Campinas, SP - Brazil
[2] Centro de Pesquisa e Desenvolvimento de Recursos Genéticos Vegetais - Brasil
[3] IAC, Ctr Anal & Pesquisa Tecnol Agronegocio Graos & Fi, BR-13020902 Campinas, SP - Brazil
[4] IAC, Programa Posgrad Genet & Melhoramento Vegetal, BR-13020902 Campinas, SP - Brazil
[5] Centro de Análise e Pesquisa Tecnológica do Agronegócio de Grãos e Fibras - Brasil
[6] Centro de Análise e Pesquisa Tecnológica do Agronegócio de Grãos e Fibras - Brasil
Total Affiliations: 6
|
| Document type: | Journal article |
| Source: | Bragantia; v. 73, n. 1, p. 14-22, 2014-03-00. |
| 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. (AU) | |
| FAPESP's process: | 10/09669-2 - Common bean genetic breeding for technologic and nutritional quality of grains |
| Grantee: | Sérgio Augusto Morais Carbonell |
| Support Opportunities: | Regular Research Grants |