Environment is crucial to the cooking time of beans

Arruda, Bruna; Guidolin, Altamir Frederico; Battilana, Jaqueline

doi:10.1590/s0101-20612012005000078

Cited by 15 publications

(13 citation statements)

References 10 publications

(9 reference statements)

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“…The high variance of the genotype and storage time interaction indicates that genotypes responded differently to each storage treatment, resulting in large fluctuations in cooking time within storage periods. The low genotype contribution to variation in cooking time compared to storage conditions is similar to those reported for beans subjected to five different storage periods and six different storage conditions (Arruda et al, 2012).…”

Section: Journal Of Agricultural Studiessupporting

confidence: 82%

“…The temperature was almost constant (22-25°C), whereas relative humidity (34-84%) was highly variable during the storage period (Table 1). Temperature and relative humidity are the primary environmental factors that most affect bean cooking quality, since they promote humidity exchange between the grains and the environment, inducing a loss of integrity and quality (Arruda, Guidolin, Coimbra, & Battilana, 2012;Morais, Valentini, Guidolin, Baldissera, & Coimbra, 2010).…”

Section: Resultsmentioning

confidence: 99%

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Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

Siqueira

Pereira

2014

JAS

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New carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the darkening and hardening processes of six carioca bean genotypes each representing regular and slow darkening trait during storage under ambient conditions for five months to elucidate their relationship as a breeding strategy. Storage time adversely affected color characteristics (L*, a*, b*, C* and ΔE) depending on bean genotype, whereas hardness and resistance to cooking increased during storage independent of the lignification process. Bean darkening and hardening occurred during storage at different intensities in each genotype and were not always correlated. BRSMG-Madrepé rola, a slow darkening genotype, was unaffected (resistant to storage conditions), whereas BRS-Pontal with regular tegument darkening, was highly susceptible to storage conditions reflected in extended cooking time and darkening (low L* values). Principal component and cluster analyses on 8 constituents analyzed in this study demonstrate the difference in color characteristics, cooking time and hardness as major factors in segregating the bean genotypes. Seed coat color is an important but inappropriate single parameter for predicting the resistance to cooking or hardness induced by storage of carioca beans under ambient conditions. Development of carioca bean genotypes resistant to storage conditions is essential in reducing food losses during postharvest.

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Section: Journal Of Agricultural Studiessupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

Siqueira

Pereira

2014

JAS

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“…Therefore, the most diverse climatic conditions (temperature, relative humidity, amount of rainfall/irrigation) were sampled, both in the crop conduction and at harvest time. As reported by Dalla Corte et al (2003), several weather factors during the conduction and harvest of the crop influence cooking time and protein content and, according to Arruda et al (2012), temperature, relative humidity and time during storage also influence the cooking time.…”

Section: Resultsmentioning

confidence: 71%

“…In addition to the genetic variability, the environment during cultivation and harvest also has a great influence on the cooking time (Dalla Corte et al, 2003). Also, time and storage environment such as moisture and temperature, between harvest and consumption are other important factors influencing cooking time of grains (Arruda et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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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“…Currently, the Mattson cooker method is most used (Proctor 1987, Arruda et al 2012. The Mattson cooker is used for evaluation of grains from lines before recommending the lines for production.…”

Section: Introductionmentioning

confidence: 99%

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

Carvalho

Ramalho

Júnior

et al. 2017

Crop Breed. Appl. Biotechnol.

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Environment is crucial to the cooking time of beans

Cited by 15 publications

References 10 publications

Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

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

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

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