Maternal effect associated to cooking quality of common bean

The cooking time of common bean grains is one of the determinant factors for the consumer acceptance of acultivar. Since in the segregating populations tegument and cotyledons are in different generations, one needs to know whichone of these structures influences the cooking quality to define breedi...

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Bibliographic Details
Published inCrop breeding and applied biotechnology Vol. 6; no. 4; pp. 303 - 309
Main Authors Ribeiro, S.R.R.P., Ramalho, M.A.P., Abreu, Â.F.B.
Format Journal Article
LanguageEnglish
Published Vicosa Crop Breeding and Applied Biotechnology 2006
Brazilian Society of Plant Breeding
Subjects
Common bean
Cooking
cooking time
genetic improvement
Heating
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Summary:The cooking time of common bean grains is one of the determinant factors for the consumer acceptance of acultivar. Since in the segregating populations tegument and cotyledons are in different generations, one needs to know whichone of these structures influences the cooking quality to define breeding objectives. We evaluated the parentals, the F1, F2, andF3 generations and the reciprocals of the crosses CI-107 x Carioca-80, CI-107 x Amarelinho and CI-107 x G2333. A maternaleffect was stated in the trait expression since bean cooking quality was mainly determined by the tegument constitution. Theinferences derived from genetic and phenotypic parameters were not expressively affected by storing, whereas the cookingtime increased with higher grain ages.
ISSN:1984-7033
1518-7853
1984-7033
DOI:10.12702/1984-7033.v06n04a08