Qualidade nutricional e tecnológica de genótipos de feijão cultivados em diferentes safras agrícolas

Farinelli, Rogério; Lemos, Leandro Borges

doi:10.1590/s0006-87052010000300030

Cited by 17 publications

(19 citation statements)

References 8 publications

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“…The group analyses also show the differences between lines and the presence of G×E interaction (Table 2), as reported in other papers for cooking time (Carbonell et al, 2003;Dalla Corte et al, 2003;Rodrigues et al, 2005;Perina et al, 2010; and for protein content (Florez et al, 2009;Buratto et al, 2009;Farinelli & Lemos, 2010). This confirms the existence of genetic variability for the two traits, even among elite lines, and that there is a differentiated response of the lines to the environments.…”

Section: Resultssupporting

confidence: 83%

Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

et al. 2017

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Qualidade culinária e nutricional de linhagens de feijoeiro-comum tipo carioca e interação com ambientesOs objetivos deste trabalho foram estudar a variabilidade genética e a interação entre genótipos e ambientes para o tempo de cocção e o teor de proteína de grãos de feijão, bem como identificar linhagens elites de feijoeiro-comum de grãos carioca com baixo tempo de cocção, alto teor de proteína e alta adaptabilidade e estabilidade para esses dois caracteres. Foram realizados 16 experimentos em blocos ao acaso, com três repetições, conduzidos nas épocas de semeadura das águas, de seca e de inverno, nos estados de Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia e Paraná, em 2009 e 2010. Os ensaios foram compostos por 16 linhagens elites de grão carioca e foram obtidos dados de tempo de cocção e de teor de proteína dos grãos. Os dados foram submetidos a análises de variância e de adaptabilidade e estabilidade, pela metodologia de Annicchiarico. Existe variabilidade genética tanto para tempo de cocção quanto para teor de proteína entre linhagens elites de feijão carioca; entretanto, para teor de proteína essa variabilidade é menor. O efeito ambiental é muito importante na expressão desses caracteres e é maior que o efeito genético. A interação entre genótipos e ambientes é importante para o tempo de cocção e para o teor de proteína de grãos de feijão. As linhagens CNFC 11951 e CNFC 11962 apresentam baixo tempo de cocção, alto teor de proteína e alta adaptabilidade e estabilidade para os dois caracteres. Palavras ABSTRACTThe objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elite lines of Carioca grain type with short cooking time, high protein content and high adaptability and stability for these two traits. Sixteen experiments were conducted in a complete randomized block design with three replications during the rainy, dry and winter seasons, in Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia and Paraná States, in 2009 and 2010. Each trial was composed by 16 elite lines of Carioca grain type and the data of cooking time and protein content were obtained. Data were submitted to analysis of variance and to stability and adaptability analysis, according to the methodology proposed by Annichiarico. Genetic variability was found for cooking time and for protein content among Carioca common bean elite lines; however, for protein content this variability is lower. The environmental effect is important for the expression of these traits and is larger than the genetic effect. The interaction between genotypes and environments is important for cooking time and for protein content of common beans. The lines CNFC 11951 and CNFC 11962 presents short cooking time, high protein content and high stability and adaptability for both traits.

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Section: Resultssupporting

confidence: 83%

Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

et al. 2017

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“…A similar cooking time variation was observed for common bean lines and cultivars recently released by different breeders (Corrêa et al 2010, Farinelli & Lemos 2010, Oliviera et al 2012, Minguotte et al 2013, Ribeiro et al 2013, Perina et al 2014, Ribeiro et al 2014. This finding shows the investment of breeding programs on the selection of common bean lines with faster cooking times, i.e., those that reach ideal softness under 25 minutes of cooking.…”

Section: Source Of Variation Dfsupporting

confidence: 73%

“…A linhagem DF 06-17 apresenta padrão de grão aceito pelo mercado e consumidor e rápido cozimento. Farinelli & Lemos 2010, Perina et al 2014. Beans grown during the rainy season were found to have grains with lower mean cooking times (Perina et al 2014), however, the opposite has also been observed (Farinelli & Lemos 2010).…”

Section: Key-wordsmentioning

confidence: 99%

“…Farinelli & Lemos 2010, Perina et al 2014. Beans grown during the rainy season were found to have grains with lower mean cooking times (Perina et al 2014), however, the opposite has also been observed (Farinelli & Lemos 2010). Moreover, bean-cooking time has been observed to decrease with higher water availability during the pod-filling period (Rodrigues et al 2005a).…”

Section: Key-wordsmentioning

confidence: 99%

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Evaluation of common bean morphological traits identifies grain thickness directly correlated with cooking time

Santos

Ribeiro

Maziero

2016

Pesqui. Agropecu. Trop.

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The development of new common bean cultivars with grain characteristics that achieve greater acceptance by consumers and faster cooking time is a recent trend in bean breeding programs. This study aimed at evaluating whether different common bean lines exhibit differences in grain morphological traits and cooking time, investigating the linear relationships between these traits and cooking time, and selecting lines with superior grain commercial characteristics and faster cooking times. A randomized blocks design with three replications was used. Treatments consisted of 14 common bean genotypes grown during two seasons. Differences in the mass of 100 grains and grain length, width, thickness, shape, flatness, percentage of water uptake and cooking time were observed between lines. A high positive correlation was observed between grain thickness and cooking time (r = 0.9727). The path analysis revealed that grain thickness had the highest positive direct effect on cooking time (0.62). Therefore, fast-cooking common bean lines can be indirectly selected based on lower grain thicknesses. The DF 06-17 line presents fast-cooking grains with characteristics well accepted by the market and consumers.

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“…A composição química pode ser afetada também pelo ambiente, assim as épocas de cultivo, em função dos contrastes climáticos, podem alterar a composição química da semente, bem como apresentar interações com o genótipo e a disponibilidade de P no solo. Por exemplo, o teor de proteínas é variável entre épocas de cultivo (FARINELLI & LEMOS, 2010) e dependente das condições de ambiente (LAJOLO et al, 1996).…”

Section: Introductionunclassified

Adubação fosfatada e épocas de cultivo na composição química de sementes de cultivares de feijoeiro

et al. 2014

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Adubação fosfatada e épocas de cultivo na composição química de sementes de cultivares de feijoeiro.Ciência Rural, v.44, n.9, set, 2014. 1549Adubação fosfatada e épocas de cultivo na composição química de ABSTRACT Phosphorus is a limiting nutrient in common bean grain yield and may infl uence the chemical composition of seeds.The aim was to assess the effects of phosphorus fertilization and planting dates ('water' and 'dry') 'Carioca Precoce' e 'IAC Carioca Tybatã' were evaluated in growing 'water' and 'drought' in six levels of P 2 O 5 (0, 30, 60, 90, ) applying superphosphate at planting row. It was assessed seed samples to determine the levels of N, P, K, Ca, Mg, S, Cu, Mn, Fe, Zn, total Mn, Fe, Ca, Mg, Cu, total and reducing sugars.

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Qualidade nutricional e tecnológica de genótipos de feijão cultivados em diferentes safras agrícolas

Cited by 17 publications

References 8 publications

Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

Evaluation of common bean morphological traits identifies grain thickness directly correlated with cooking time

Adubação fosfatada e épocas de cultivo na composição química de sementes de cultivares de feijoeiro

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