Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

Abstract

<p>The Spanish National Plant Genetic Resource Center’s core collection of bean germplasm includes 202 accessions selected from more than 3000 accessions in function of passport data, seed phenotype, genetic background, and agronomic traits. To acquire more useful information about these accessions, we cultivated and characterized them for sensory and culinary traits. We found considerable variation for culinary and sensory traits of the cooked beans (mean coefficients of variation: 41% for the sensory traits and 40% for the culinary traits). The large dataset enabled us to study correlations between sensory and culinary traits and among these traits and geographic origin, seed color, and growth habit. Greater proportion of white in the seed coat correlated positively with brightness and negatively with mealiness (r=0.60, r=-0.60, <em>p</em><0.001, respectively). Mealiness correlated negatively with seed-coat roughness and rate of water absorption (r=-0.60, r=-0.53, <em>p</em><0.001, respectively). Materials of Andean origin had lower seed-coat brightness (<em>p</em><0.01) and seed-coat roughness, and greater seed-coat perceptibility, mealiness, flavor, and aroma (<em>p</em><0.001) than materials of Mesoamerican origin. Growth habit failed to correlate with culinary or sensory traits. Breeders can benefit from the information about this core collection available at <a href="http://wwwsp.inia.es/Investigacion/centros/crf/BasesDatos/Bases">www.crf.inia.es/crfesp/paginaprincipaljudia</a>.asp.</p>

The Spanish Core Collection of Common Beans (Phaseolus vulgaris L.): An Important Source of Variability for Breeding Chemical Composition

“…The present study extends our previous work about the culinary and sensory traits of the accessions in the CRF’s core collection of common beans ( Rivera et al, 2016 ). Here, we examine the collection to (i) describe the variability of chemical composition in the seed coat and cotyledon, (ii) compare and correlate this variability and its magnitude with the variability in sensory and culinary traits described in the previous study, and (iii) analyze the possible associations between chemical composition and seed coat color and the Middle American or Andean gene pool.…”

“…To estimate the global variability for each trait, and the relationships between traits, we calculated their mean, and variance. Previous results on culinary, sensory, and external appearance traits obtained from the same samples ( Rivera et al, 2016 ) were used to calculate the correlation with the results obtained in this study. Sensory traits were evaluated using regression models from NIRS measurements in ground cooked samples.…”

“…For further analysis of the variability, the accessions were classified according to their seed coat color and origin gene pool (Middle American or Andean). The data concerning seed coat color were reported by Rivera et al (2016) . Seeds were visually evaluated and divided into two categories: white and colored (including: yellow, cream, gray brownish to greenish, brown, vinous brown, black, ochre, purple, rosy, bicolor, and tricolor).…”

“…This collection was compiled based on location data (province, township, and altitude) and seed phenotype (color, shape, and size) ( De la Rosa et al, 2000 ) and is an important resource because the Iberian Peninsula is considered a secondary center of diversity for Phaseolus vulgaris L. ( Santalla et al, 2002 ). To date, several traits have been measured in this collection: flower, pod, and seed traits; growth habit; type of phaseolin and molecular markers ( Pérez-Vega et al, 2009 ); resistance to pests and diseases [including halo blight ( Pseudomonas syringae ), common bacterial blight ( Xanthomonas campestris ) ( Asensio et al, 2010 ), anthracnose ( Colletotrichum lindemuthianum ) ( Pérez-Vega et al, 2006 ), and white mold ( Sclerotinia sclerotiorum ) ( Pascual et al, 2010 )]; and sensory and culinary traits ( Rivera et al, 2016 ). However, nothing was known about the variability in chemical composition and nutritional potential of this collection.…”

Evaluación de Trichoderma spp. en el control biológico de Rhizoctonia solani y la respuesta defensiva en plantas de alubia pertenecientes a la IGP "alubia La Bañeza-León" = Evaluation of Trichoderma spp. in the biological control of Rhizoctonia solani and the defensive response in bean plants from PGI "alubia La Bañeza-León"

“…La alubia (P. vulgaris L.) es la leguminosa grano, dedicada al consumo humano, más importante, ya que su cultivo se extiende por todos los continentes y es fuente de proteínas, vitaminas, minerales, fibra y otros compuestos como pueden ser polifenoles que podrían prevenir enfermedades cardiovasculares u obesidad. Estos beneficios para la salud y el medio ambiente, gracias a su asociación con otros microorganismos beneficiosos, han llevado a un renovado interés por su cultivo en países desarrollados, donde consumidores exigentes obligan a los cultivadores a considerar los rasgos culinarios y el valor sensorial, así como buenas prácticas ambientales en el cultivo de las plantas (Rivera et al, 2016).…”