Abstract
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, p<0.001, respectively). Mealiness correlated negatively with seed-coat roughness and rate of water absorption (r=-0.60, r=-0.53, p<0.001, respectively). Materials of Andean origin had lower seed-coat brightness (p<0.01) and seed-coat roughness, and greater seed-coat perceptibility, mealiness, flavor, and aroma (p<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 www.crf.inia.es/crfesp/paginaprincipaljudia.asp.
Highlights
The Spanish National Plant Genetic Resource Center has collected and conserved over 3000 accessions of bean
The especially high variation in the traits recorded in the cooked beans suggests that the cooking process generates variation in the characteristics of the seed that is added to the variation that was present before cooking
The traits 100-seed weight and seed width, length, and thickness were included in the selection criteria for the core collection
Summary
The Spanish National Plant Genetic Resource Center has collected and conserved over 3000 accessions of bean (www.inia.es/inventarionacional/). To make it easier to use the material from this vast repository, a core collection was compiled based on the passport data and seed phenotype (De la Rosa et al, 2000). In association with some rhizobium strains, beans can replace fertilization with chemical N (Mulas et al, 2011). These health and environmental benefits have led to renewed interest in beans in developed countries, where demanding consumers force growers to consider culinary traits and sensory value, as well as good environmental practices in plant cultivation
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