New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

AUTOR(ES)

Carvalho, Bruna Line, Ramalho, Magno Antonio Patto, Vieira Júnior, Indalécio Cunha, Abreu, Ângela de Fátima Barbosa

FONTE

Crop Breed. Appl. Biotechnol.

DATA DE PUBLICAÇÃO

2017-06

RESUMO

Abstract The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.

Documentos Relacionados

• Effects of reciprocal crossing on the cooking time of dry bean.
• Implications of early selection fro grain type in common bean genetic breeding.
• Bean quality accessed by different soaking and cooking methods.
• 'IAC Milênio' - Common bean cultivar with high grain quality
• New sources of resistance to bacterial wilt identified in dry bean germplasm collection.