Common bean (Phaseolus vulgaris L.) is the most important legume crop in Kenya. It is cultivated across a wide range of agro-ecologies which include high potential and marginal areas. Eastern Kenya alone, largely semi-arid, accounts for 35% of the country's total bean production. Bean farmers mainly small-scale have limited access to quality seed, chemical pesticides and fertilizer. Therefore, bean yield under on-farm conditions still remains below 500 kg ha -1 while the potential is about 1,200 kg ha -1 under semi-arid conditions. To asses the farmers' views on bean varieties and a key insect pest and associated constraints contributing to yield loss, research was undertaken. The research included survey to quantify the yield loss and Participatory Rural Appraisal to determine the level of adoption and criteria for variety choice in semi-arid eastern Kenya (SAEK). The results show that farmers consider drought and insect pest problems as main causes for low yields. The adoption rate for improved varieties is high but self sufficiency in beans stands at 23% in the dry transitional (DT) agro-ecology and at 18% in the dry mid-altitude (DM) agro-ecology, respectively. This could be attributed to low adaptability since most of the improved varieties grown were selected for high potential areas but now found in marginal areas. Drought, earliness, yield stability, and insect pest resistance are the main reasons for choice of varieties by farmers. Bean fly (Ophiomyia sp.) was identified as one of the key crop pests of beans limiting yield. Besides, African bollworm (Helicoverpa armigera) and bean aphid (Aphis fabae) were ranked higher. Due to limitations of the conventional breeding approach, a participatory plant breeding approach is suggested so as to provide an opportunity to develop insect pest resistant varieties adapted to the SAEK region.
Bean fly (Ophiomyia spp.) is a key pest of common bean (Phaseolus vulgaris L.) throughout eastern and southern Africa. It is known to cause total crop loss especially under drought stress and low soil fertility. This review underscores the importance of bean fly to bean production. It discusses the research achievements on genetic improvement of common bean for resistance against bean fly attack and highlights further opportunities available for rapid advance. The paper dwells on conventional breeding approaches and possibilities for utilization of markerassisted selection. Mechanisms of common bean resistance to bean fly have been considered with a view to understand the genetic control. To maximize the effectiveness of host-plant resistance against bean fly, multiple insect resistances should be incorporated into a single bean genotype in order to ensure stability. However, this should be within the background of integrated pest management strategy.
Stored grains of common bean (Phaseolus vulgaris L.) develop the hard‐to‐cook trait (HTC), which is manifested in a prolonged cooking time, thereby imposing time and energy constraints. The objective of this study was to determine variation in cooking time among common bean genotypes and to identify single nucleotide polymorphism (SNP) markers associated with cooking time.Seeds of 222 common bean accessions sourced from Kenyan institutions were multiplied in the Jomo Kenyatta University of Agriculture and Technology (JKUAT) field in 2019. The freshly harvested seeds and those stored at 35°C and 50% red haricot (RH) for 4 months for accelerated aging were soaked in distilled water for 16 h and evaluated for cooking time using the finger‐pressing method. The accessions were also genotyped to determine variation in SNP markers using Diversity Arrays Technology Sequencing (DArTseq). Genome‐wide association study (GWAS) analysis was conducted to identify SNPs significantly associated with cooking time.The study revealed significant differences (p ≤ 0.05) within and between fresh and aged bean accessions. Fresh seeds had a lower cooking time with a mean of 40.8 min and ranged from 28.1 to 72.2 min, whereas aged seeds had a higher average cooking time of 54.1 min and ranged from 32.1 to 96.3 min. GWAS identified a region in Chromosome 10 to be significantly (p ≤ 0.05) associated with the cooking time of aged seeds. Consequently, two potential candidate genes Phvul.010G038000 and Phvul.010G038100 were revealed. The characterized common bean accessions and the identified SNP markers can be utilized in breeding programs to improve the cooking quality of the common bean.
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