Combined selection for grain yield, cooking quality and minerals in the common bean

Abstract

-Combined selection for grain yield, cooking and nutritional quality is important in the improvement of the common bean (Phaseolus vulgaris L). The objectives of this study therefore were to evaluate the genetic variability of the common bean lines as to grain yield, cooking time and the minerals concentration in the grains, to study the linear association between these characteristics and use the index to select those advanced lines which are superior in most of these characteristics. To do this, 16 common bean lines were evaluated in two growing seasons. The data were subjected to variance analysis and the Pearson correlation, and the index was then estimated. The lines presented genetic variability for grain yield, cooking time and calcium and iron concentrations in the grains. Low values for the correlation estimates were found between grain yield and concentrations of potassium (r = -0.3497), zinc (r = 0.3486) and copper (r = 0.2729). The Gen Pr 14-2-3 line presents the highest index for grain yield, cooking time and concentrations of potassium, iron, zinc and copper in the grains, being recommended for controlled hybridization in common bean breeding programs for biofortification. Key words: Phaseolus vulgaris L. Genetic variability. Pearson correlation.Index.RESUMO -A seleção combinada para produtividade de grãos, qualidade de cozimento e nutricional é importante para o melhoramento de feijão comum (Phaseolus vulgaris L). Portanto, foram objetivos deste trabalho avaliar a variabilidade genética das linhagens de feijão comum quanto à produtividade de grãos, o tempo de cozimento e a concentração de minerais nos grãos, estudar a associação linear entre esses caracteres e utilizar o índice para selecionar as linhagens avançadas com superioridade para a maioria dos caracteres. Para tanto, foram avaliadas 16 linhagens de feijão comum em duas épocas de cultivo. Os dados obtidos foram submetidos à análise de variância e de correlação de Pearson e o índice foi estimado. As linhagens apresentaram variabilidade genética para a produtividade de grãos, o tempo de cozimento e a concentração de cálcio e de ferro nos grãos. Estimativas de correlação de baixa magnitude foram obtidas entre a produtividade de grãos e as concentrações de potássio (r = -0,3497), de zinco (r = 0,3486) e de cobre (r = 0,2729). A linhagem Gen Pr 14-2-3 apresenta maior índice para produtividade de grãos, tempo de cozimento e concentração de potássio, ferro, zinco e cobre nos grãos, sendo indicada para hibridação controlada em programas de melhoramento de feijão para biofortificação. Pavavras

Selection of common bean land cultivars based on agronomic performance, cooking time, and mineral concentration

“…According to Rodrigues et al (2005), 30 min is considered an adequate cooking time for common bean. Moreover, the range in variation observed for the cooking times of the common bean land cultivars, i.e., 18 min 23 s (Banana, Alegrete) to 29 min 53 s (Carioca Santa Maria, Santa Maria), was similar to the values obtained for common bean lines and cultivars by Ribeiro et al (2013aRibeiro et al ( , 2013bRibeiro et al ( , 2014a. This could indicate that the preservation and development of common bean cultivars in smallholder agriculture have been conducted not only for grain yield or grain type, but also for a reduced cooking time.…”

“…The iron concentrations measured in the common bean land cultivars in the current study were lower than previously reported values (MESQUITA et al, 2007;PEREIRA et al, 2011;RIBEIRO et al, 2013aRIBEIRO et al, , 2013bRIBEIRO et al, , 2014bSILVA et al, 2012).…”

“…These values are higher than those reported previously for common bean lines and cultivars in the literature (JOST et al, 2010;RIBEIRO et al, 2013aRIBEIRO et al, , 2013bRIBEIRO et al, , 2014b and for common bean land cultivars evaluated in Santa Catarina (PEREIRA et al, 2011). Thus, with respect to the calcium concentration was possible to select cultivars for use in crosses to obtain biofortified common bean cultivars.…”

Genetic control of iron concentration in Mesoamerican and Andean common bean seeds

“…In the dry season, the parents of the Mesoamerican lines did not differ as to iron concentration, and the obtained values were lower than those observed in the normal rainy season and different from those previously described by Ribeiro et al (2013b). This can be attributed to the lower average minimum and maximum temperatures and the lower amount of precipitation during the pod-filling to maturity stages of the plants in the dry season, resulting in a lower accumulation of iron in the seeds.…”

Neural networks for predicting breeding values and genetic gains

“…With regard to the statistical genetic methods for selection, some methodology categories are noteworthy, and have been widely used as follows: selection index (Verardi et al, 2014), the combined selection method (Ribeiro et al, 2013;Verardi et al, 2014) and the REML-BLUP method (Ferreira et al, 2012). Nonetheless, a new paradigm can be employed in genetic breeding for selection purposes that does not involve stochastic modeling, but instead the principles of learning in a computational intelligence approach.…”