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

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

doi:10.1590/1984-70332017v17n2a18

Cited by 11 publications

(19 citation statements)

References 23 publications

(26 reference statements)

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“…Several methods have been used to evaluate cooking time for beans. At present, the time-consuming Mattson cooker method is mostly used ( Carvalho et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Genetic Architecture and Genomic Prediction of Cooking Time in Common Bean (Phaseolus vulgaris L.)

et al. 2021

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Cooking time of the common bean is an important trait for consumer preference, with implications for nutrition, health, and environment. For efficient germplasm improvement, breeders need more information on the genetics to identify fast cooking sources with good agronomic properties and molecular breeding tools. In this study, we investigated a broad genetic variation among tropical germplasm from both Andean and Mesoamerican genepools. Four populations were evaluated for cooking time (CKT), water absorption capacity (WAC), and seed weight (SdW): a bi-parental RIL population (DxG), an eight-parental Mesoamerican MAGIC population, an Andean (VEF), and a Mesoamerican (MIP) breeding line panel. A total of 922 lines were evaluated in this study. Significant genetic variation was found in all populations with high heritabilities, ranging from 0.64 to 0.89 for CKT. CKT was related to the color of the seed coat, with the white colored seeds being the ones that cooked the fastest. Marker trait associations were investigated by QTL analysis and GWAS, resulting in the identification of 10 QTL. In populations with Andean germplasm, an inverse correlation of CKT and WAC, and also a QTL on Pv03 that inversely controls CKT and WAC (CKT3.2/WAC3.1) were observed. WAC7.1 was found in both Mesoamerican populations. QTL only explained a small part of the variance, and phenotypic distributions support a more quantitative mode of inheritance. For this reason, we evaluated how genomic prediction (GP) models can capture the genetic variation. GP accuracies for CKT varied, ranging from good results for the MAGIC population (0.55) to lower accuracies in the MIP panel (0.22). The phenotypic characterization of parental material will allow for the cooking time trait to be implemented in the active germplasm improvement programs. Molecular breeding tools can be developed to employ marker-assisted selection or genomic selection, which looks to be a promising tool in some populations to increase the efficiency of breeding activities.

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“…Several methods have been used to evaluate cooking time for beans. At present, the time-consuming Mattson cooker method is mostly used ( Carvalho et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Genetic Architecture and Genomic Prediction of Cooking Time in Common Bean (Phaseolus vulgaris L.)

et al. 2021

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“…The negative correlation presented between the method adapted by Carvalho et al (2017) and the traditional one, indicates the accuracy of data, as beans that showed greater resistance to Mattson cooking method has a low percentage of cooked and damaged beans.…”

Section: Resistance To Cooking Percentage Of Cooked Bean Bean Hardnmentioning

confidence: 97%

“…According to the method adapted and proposed by Carvalho et al (2017), the percentage of cooked beans in electric pressure cooker (PCEPC) for freshly harvested cultivars was high (81% to 97%) and there was no statistical difference between Perola and BRSMG Madreperola (p > 0.05) (Table 4). At third month, all cultivars differed statistically (p <0.05) between each other, but all had significant reduction in the percentage values.…”

Section: Resistance To Cooking Percentage Of Cooked Bean Bean Hardnmentioning

confidence: 99%

“…However, this technique presents many disadvantages and limitations such as: it is time-consuming; it causes fatigue to the operator (based on prolonged visual evaluation) and can lead to errors or limited samples to be daily evaluated; it has low work capacity per day, which is particularly a big problem for the great demand of breeding programs that need quick answers for programming new crosses. The interpretation of the result of the standard method is an estimate of the grain resistance to cooking and the cooking time generated is not directly compatible with the domestic method of preparing the grain and has a low correlation with sensory analysis, regarding texture or cooking quality acceptability (Carvalho, Ramalho, Vieira Júnior, & Abreu, 2017). Therefore, it is clear the importance of assessing new, more agile, and practical alternatives to evaluate the culinary quality of beans, to meet the demand of the breeding programs.…”

Section: Introductionmentioning

confidence: 99%

“…In this sense Carvalho et al (2017) has proposed a procedure for cooking beans in an electric pressure cooker in a predefined time and then evaluate the percentage of cooked grains using Mattson apparatus only as a kind of penetrometer tool with a needle-type probe to easily and rapidly estimate the totally cooked grains. Even though it still uses the Mattson apparatus at the end of analysis to verify the cooked grains, this check is practically immediate and so it increases the analysis' yield of each equipment.…”

Section: Introductionmentioning

confidence: 99%

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The convenience of non-conventional methods for evaluation of the culinary quality of beans

Bento

Bassinello

Cruz

et al. 2020

RSD

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The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson’s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.

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Breeding Dry Beans (Phaseolus vulqaris L.) with Improved Cooking and Canning Quality Traits

Qureshi

Sadohara

2019

Quality Breeding in Field Crops

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

Cited by 11 publications

References 23 publications

Genetic Architecture and Genomic Prediction of Cooking Time in Common Bean (Phaseolus vulgaris L.)

Genetic Architecture and Genomic Prediction of Cooking Time in Common Bean (Phaseolus vulgaris L.)

The convenience of non-conventional methods for evaluation of the culinary quality of beans

Breeding Dry Beans (Phaseolus vulqaris L.) with Improved Cooking and Canning Quality Traits

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