Abstract
The aim of this work was to identify the cooking capacity of grains from 23 common bean families already selected for high grain yield and grain type. They were derived from ESAL 693 x Rosinha cross and are all precocious, of type-I growth habit. The family seeds were from F2:6/F4:6 generation (eight months old) and F2:7/F4:7 (one month old); cooking and water absorption ability were evaluated using 25 seeds per plot, with two replications, through a JAB-77 experimental cooker, minor type. Cooking capacity and water absorption of the grains from the 23 families were genetically different and showed the same performance for both ages. Four families (1, 13, 14 and 15) presented high cooking capacity for both ages, among which 13, 14 and 15 distinguished for having high heritability estimates, making them the best choice for selection. No correlation was observed between the two traits, indicating that cooking capacity is the factor that should be evaluated for selection.
Highlights
Vários caracteres são importantes para a aceitação comercial de uma cultivar de feijão, entre eles a boa capacidade de cozimento
Como as famílias foram descendentes de plantas F2 e F4 certamente elas são segregantes para vários caracteres e, entre eles, para a capacidade de cozimento
Estimativas de correlação envolvendo o tempo de cozimento e a absorção de água em sementes de 1 e de 8 meses de idade
Summary
Avaliou-se a capacidade de cozimento e de absorção de água com o cozedor experimental JAB-77 tipo minor, utilizandose 25 sementes de cada família por parcela e 2 repetições. As famílias diferiram quanto aos dois caracteres e expressaram desempenhos semelhantes nas duas idades de avaliação. Quatro famílias (1, 13, 14 e 15) apresentaram alta capacidade de cozimento nas duas épocas e, entre elas, destacaram-se a 13 a 14 e a 15, as quais apresentaram as maiores estimativas de herdabilidade, sendo as mais promissoras para a seleção de linhagens. A ausência de correlação entre os dois caracteres indica que a capacidade de cozimento é que deve ser avaliada para fins de seleção. Palavras-chave: Phaseolus vulgaris, capacidade de cozimento, capacidade de absorção de água, herdabilidade
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