The role of genotype and production environment in determining the cooking time of dry beans (Phaseolus vulgaris L.)
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Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley Periodicals, Inc.
Abstract
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.
Description
Journal article
Keywords
Cooking time, Dry beans, End‐use quality, Genotype × Environment, Heritability, Phaseolus vulgaris