Combined selection in carioca beans for grain size, slow darkening and fast-cooking after storage times

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, Perola, 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.