Variation in cooking quality traits in Phaseolus bean germplasm from Western Anatolia

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dc.authorid0000-0001-8963-850Xen_US
dc.authorid0000-0002-3385-2520en_US
dc.authorid0000-0003-3102-1181en_US
dc.authorid0000-0003-0547-9527
dc.authorid0000-0003-0490-371X
dc.authorid0000-0003-2981-6540
dc.contributor.authorYeken, Mehmet Zahit
dc.contributor.authorÇancı, Hüseyin
dc.contributor.authorKantar, Faik
dc.contributor.authorKaracaören, Burak
dc.contributor.authorÖzer, Göksel
dc.contributor.authorÇiftçi, Vahdettin
dc.date.accessioned2021-06-23T19:51:20Z
dc.date.available2021-06-23T19:51:20Z
dc.date.issued2019
dc.departmentBAİBÜ, Ziraat Fakültesi, Tarla Bitkileri Bölümüen_US
dc.description.abstractCooking 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.en_US
dc.identifier.doi10.7904/2068-4738-X(20)-37
dc.identifier.endpage45en_US
dc.identifier.issn2068-4673
dc.identifier.issue20en_US
dc.identifier.startpage37en_US
dc.identifier.urihttps://doi.org/10.7904/2068-4738-X(20)-37
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9967
dc.identifier.volume10en_US
dc.identifier.wosWOS:000496488200005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorYeken, Mehmet Zahit
dc.institutionauthorÇiftçi, Vahdettin
dc.language.isoenen_US
dc.publisherBanats Univ Agricultural Sciences & Veterinary Medicine Timisoaraen_US
dc.relation.ispartofBanats Journal Of Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHeirloomen_US
dc.subjectCommon Beansen_US
dc.subjectLand Racesen_US
dc.subjectCooking Timeen_US
dc.titleVariation in cooking quality traits in Phaseolus bean germplasm from Western Anatoliaen_US
dc.typeArticleen_US

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