Efeito materno associado à capacidade de cozimento do feijoeiro / Maternal effect associated with cooking ability of common bean grains.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

Cooking time of common bean grains is one of the major factors that determine the acceptance of a cultivar by consumers. There are still doubts about which components of the grains determine this trait. Since the tegument and the cotyledons are in different generations in the segregating populations, it is necessary to identify which of these structures affect the cooking ability in order to establish breeding objectives. In this study, we evaluated the parentals, the F1, F2, and F3 generations and the reciprocals of the following crosses: CI-107 x Carioca-80, CI-107 x Amarelinho and CI-107 x G2333. Grains from different generations were always evaluated at the same age. After harvest, the grains were sun-dried, placed in paper bags and then stored at room temperature for, at least, sixty days. Parentals and generations F1 and F2 were evaluated at two stages and the F3 was evaluated only in one stage. Cooking time was performed in a JAB-77 experimental cooker for every grain. Storage time also affected the cooking time of common bean grains, but population x stages interaction, although significant, did not alter the inferences that could be made about the grain structures that affect cooking time. The tegument was the major grain structure responsible for its cooking time, showing the occurrence of maternal effect for cooking time. The genetic inheritance includes genes with dominant effects that increase cooking time.

ASSUNTO(S)

feijÃo melhoramento genÃtico vegetal genetica vegetal common bean plant breeding

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