Physiology of Growth and Development of Fruits and Seeds of Common Beans

Samara Dayse Da Luz Ayres,Ademar Pereira De Oliveira,Jackson Silva Nóbrega,Edna Ursulino Alves,Wellington Souto Ribeiro,Karialane Da Silva Belarmino,Alberício Pereira De Andrade,Riselane De Lucena Alcântara Bruno

doi:10.5296/jas.v9i1.17991

Abstract

Common beans are one of the most economically important legumes in the world. The determination of the ideal harvesting period may coincide with the maximum seed quality and vigor. Thus, the objective was to evaluate the physiology of growth and development of fruits, seeds and seedlings of two cultivars of common beans. To this end, two cultivars of common beans were used: the “Macarrão Trepador” and “Rasteiro Fartura” harvested every five days after anthesis (DAA). The pods were harvested and sent to the laboratory for seed analysis and extraction. In the laboratory, biometric characteristics of fruits and seeds, physiological quality (germination and vigor) and chemical composition of seeds were evaluated. The physiological maturity of “Macarrão Trepador” and “Rasteiro Fartura” cultivars occurred at 35 DAA, during which the seeds had the maximum dry matter and the minimum water content. The chemical composition of the seeds of both cultivars was similar, except for lignin, whose content was higher in “Rasteiro Fartura” cultivar at 25 DAA. The color and dry mass of fruits and seeds, germination percentage, first germination count, germination speed index and average germination time are the indicators that help in determining the physiological maturity point.

Highlights

Common beans (Phaseolus vulgaris L.) are one of the most important crops for human consumption, being one of the main sources of protein consumed in the world (Carbas et al, 2020)
As for the color of the pods, they vary in color as a function of maturity advance, where the fruits of “Macarrão Trepador” cultivar showed dark green color at 25 days after anthesis, turning to yellow and orange at 30 and 35 DAA (Fig. 1)
The variation in color was observed in the seeds of cultivar Macarrão Trepador, with increasing physiological maturity, showing a dark green color until 15 days after anthesis, passing from there, the whitish coloration until completely white at 35 DAA (Figure 2)

Summary

Introduction

Common beans (Phaseolus vulgaris L.) are one of the most important crops for human consumption, being one of the main sources of protein consumed in the world (Carbas et al, 2020). Some physical characteristics of quality, texture, content, taste and nutrient or chemical attributes are used to determine maturity (Shewfelt, 2014). Lipid and protein reserves, and embryonic pattern formation, reserve accumulation, acquisition of desiccation tolerance, and dormancy are the main seed development programs and are important agronomic traits that define their quality (Devic & Roscoe, 2016). These nutrients are hidden features that affect consumer perception. Its composition varies greatly in raw materials due to genetics, pre-harvest factors, maturity in crop and post-harvest management conditions (Shewfelt, 2014)

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Conclusion