Browsing by Author "Miklas, Phillip N"

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Prediction of cooking time for soaked and unsoaked dry beans (Phaseolus vulgaris L.) using hyperspectral imaging technology
(The Plant Phenome Journal, 2018-11-25) Mendoza, Fernando A; Wiesinger, Jason A; Lu, Renfu; Nchimbi-Msolla, Susan; Miklas, Phillip N; Kelly, James D; Cichy, Karen A
The cooking time of dry bean varies widely by genotype and is also influenced by the growing environment, storage conditions, and cooking method. Thus high-throughput phenotyping methods to assess cooking time would be useful to breeders interested in developing cultivars with a desired cooking time. The objective of this study was to evaluate the performance of hyperspectral imaging technology for predicting dry bean cooking time. Fourteen dry bean genotypes with a wide range of cooking times were grown in five environments over 2 yr. Hyperspectral images were taken from whole dry seeds, and partial least squares regression models based on the extracted hyperspectral image features were developed to predict water uptake and cooking time of soaked and unsoaked beans. Relatively good predictions of water uptake were obtained, as mea-sured by the correlation coefficient for prediction (Rpred = 0.789) and standard error of prediction (SEP = 4.4%). Good predictions of cooking time for soaked beans (ranging between 19.9–95.5 min) were achieved giving Rpred = 0.886 and SEP = 7.9 min. The pre-diction models for the cooking time of unsoaked beans (ranging between 80–147 min) were less robust and accurate (Rpred = 0.708, SEP = 10.6 min). This study demonstrated that hyperspectral imaging technology has potential for providing a nondestructive, simple, fast, and economical means for estimating the water uptake and cooking time of dry bean. Moreover, a totally independent set of 110 similar dry bean samples confirmed the suitability of the technique for predicting cooking time of soaked beans after updat-ing the partial least squares model with 20 of the new samples, giving Rpred = 0.872 and SEP = 3.7 min. However, due to the genotypic and phenotypic variability of water absorption and cooking time in dry bean, periodical updates of these prediction models with more samples and new bean accessions, as well as testing other multivariate predic-tion methods, are needed for further improving model robustness and generalization.
The role of genotype and production environment in determining the cooking time of dry beans (Phaseolus vulgaris L.)
(Wiley Periodicals, Inc., 2019) Cichy, Karen A; Wiesinger, Jason A; Berry, Matthew; Nchimbi‐Msolla, Susan; Fourie, Deidre; Porch, Timothy G; Ambechew, Daniel; Miklas, Phillip N
Dry bean (Phaseolus vulgaris L.) is a nutrient‐dense food rich in proteins and minerals. Although a dietary staple in numerous regions, including Eastern and Southern Africa, greater utilization is limited by its long cooking time as compared with other staple foods. A fivefold genetic variability for cooking time has been identified for P. vulgaris, and to effectively incorporate the cooking time trait into bean breeding programs, knowledge of how genotypes behave across diverse environments is essential. Fourteen bean genotypes selected from market classes important to global consumers (yellow, cranberry, light red kidney, red mottled, and brown) were grown in 10 to 15 environments (combinations of locations, years, and treatments), and their cooking times were measured when either presoaked or unsoaked prior to boiling. The 15 environments included locations in North America, the Caribbean, and East ern and Southern Africa that are used extensively for dry bean breeding. The cooking times of the 14 presoaked dry bean genotypes ranged from 16 to 156 min, with a mean of 86 min across the 15 production environments. The cooking times of the 14 dry bean genotypes left unsoaked ranged from 77 to 381 min, with a mean cooking time of 113 min. The heritability of the presoaked cooking time was very high (98%) and moderately high for the unsoaked cooking time (~60%). The genotypic cooking time patterns were sta ble across environments. There was a positive correlation between the presoaked and unsoaked cooking times (r = .64, p < 0.0001), and two of the fastest cooking genotypes when presoaked were also the fastest cooking geno types when unsoaked (G1, Cebo, yellow bean; and G4, G23086, cranberry bean). Given the sufficient genetic diversity found, limited crossover Geno type × Environment interactions, and high heritability for cooking time, it is feasible to develop fast cooking dry bean varieties without the need for exten sive testing across environments.