Abstract
Carioca bean presents grain darkening and increase in the cooking time in postharvest; this results in consumer rejection. The objective of this study was to select carioca bean genotypes with commercial grain size, slow darkening, and fast-cooking after storage. The completely randomized design was used in a 9 × 4 × 2 factorial arrangement, with three replications. Treatments consisted of nine common bean genotypes, four grain storage times (0, 2, 4 and 6 months), and two cultivation years (2014 and 2015). Carioca bean genotypes differed for mass of 100 grains, L, a* and b* values, water uptake, and cooking time; changes observed for these traits were not constant during storage and cultivation years. C 10-2-4/41 presents medium-sized beans (25.11 g), clearer color (L ≥ 55.00) with slightly red (a* ≤ 7.00) and slightly yellow (b* ≤ 16.00) shades, and fast-cooking (< 20 min) for fresh grains and grains stored for 6 months. The three superior carioca bean genotypes selected by the multiplicative index were C 10-2-4/41, Pérola, and CNFC 11 948. C 10-2-4/41 presents commercial grain size, slow darkening and fast-cooking after 6 months of refrigerated storage and will be selected for the breeding program.
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Acknowledgements
To the National Council of Technological and Scientific Development (CNPq) for the financial support and scholarships. To the Coordination for the Improvement of Higher Education Personnel (CAPES) for the grants awarded.
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Arns, F.D., Ribeiro, N.D., Mezzomo, H.C. et al. Combined selection in carioca beans for grain size, slow darkening and fast-cooking after storage times. Euphytica 214, 66 (2018). https://doi.org/10.1007/s10681-018-2149-8
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DOI: https://doi.org/10.1007/s10681-018-2149-8