Variation in cooking quality traits in Phaseolus bean germplasm from Western Anatolia
Yükleniyor...
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Banats Univ Agricultural Sciences & Veterinary Medicine Timisoara
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Cooking quality is one of the main bean breeding objectives after yield and stress tolerance. Local bean landraces have usually superior cooking quality. An experiment was carried out in order to investigate i) the variations in the cooking quality traits in pre-breeding collection of 60 Phaseolus sp landraces from Western Anatolia provinces and ii) cooking time in relation with other cooking quality traits. There was a considerable variation in the variables tested within the germplasm of cooking time (26.0-100.0 min), dry weight (19.0-61.8 g), wet weight (37.00-129.15 g), hydration capacity (0.19-0.67 mL), hydration index (0.73-2.12%), dry volume (60.00-100.00 mL), wet volume (135.00-218.00 mL), swelling capacity (0.20-0.85 mL), swelling index (1.69-9.00%), cooking time (26.00-100.00 min), protein content (19.30-30.00%) and seed color. There was fourfold variation in cooking time. Cooking time was significantly correlated with protein content (r=0.732, P<0.01) and had close relationship with main seed color and dry volume. In UPGMA Cluster dendrogram, cooking time, protein content, swelling index, hydration index and main seed color formed closely related sub group. In conclusion, there was a considerable variation in the cooking quality traits investigated in the core collection of beans. There was four- fold difference within landraces for cooking time, which can be used for breeding bean cultivars with short cooking times. Cooking time in the landraces investigated was associated with protein content, main seed color and swelling index.
Açıklama
Anahtar Kelimeler
Heirloom, Common Beans, Land Races, Cooking Time
Kaynak
Banats Journal Of Biotechnology
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
10
Sayı
20
