SELECTION OF MESOAMERICAN COMMON BEAN LINES FOR FAST COOKING AND MINERAL BIOFORTIFICATION

Nerinéia Dalfollo Ribeiro,Greice Rosana Kläsener

doi:10.1590/1983-21252022v35n110rc

Abstract

ABSTRACT Developing fast-cooking, mineral-biofortified common bean lines represents an important innovation for breeding programs. Thus, this study was conducted to determine whether elite Mesoamerican common bean lines differ for cooking time and mineral concentration and to select fast-cooking, mineral- biofortified lines. The experiments were carried out in two growing seasons, in which 16 common bean genotypes were evaluated. Cooking time was determined using a Mattson cooker, and the minerals were analyzed by acid digestion. The resulting data were subjected to individual analysis of variance, combined analysis of variance, clustering by the Scott-Knott test, and selection index (multiplicative). There was a significant genotype × environment interaction effect for cooking time and the concentrations of potassium, iron, zinc and copper. Only the phosphorus concentration showed no genetic variability between the common bean lines. The ranking of the best common bean lines differed for all traits examined in the different environments, according to the Scott-Knott test. The use of the multiplicative selection index allows selecting superior common bean lines for all traits, namely, DF 07-11, DF 08-21, DF 08-20 and DF 08-28. These lines exhibit a very short cooking time (up to 15 min), high potassium concentration (> 12.00 g kg-1 of dry matter) and the highest mean values of micromineral concentration, and will thus be selected by the breeding program.

Highlights

Common bean (Phaseolus vulgaris L.) is a typical dish in the cuisine of several countries
Cooking time in common bean lines varies according to the cultivation year, meteorological conditions of the environment and storage time (ARNS et al, 2018), and the importance of carrying out experiments in different environments to improve the efficiency of selection for this trait
The evaluated treatments consisted of 16 common bean genotypes, of which 13 were elite lines obtained from the Bean Breeding Program of University of Santa Maria (UFSM), and three cultivars, namely, Pérola, BRS Valente, and Guapo Brilhante, used as control

Summary

Introduction

Common bean (Phaseolus vulgaris L.) is a typical dish in the cuisine of several countries. Common bean has the potential to reach an even higher consumption level if its cooking time can be shortened, since this aspect represents practicality in the preparation of a meal and less energy-spending in grain processing. To meet this demand, common-bean breeding programs have adopted the cooking time of 30 min as standard to achieve the softness considered suitable for consumption, in the selection of superior lines (PERINA et al, 2014; SILVA et al, 2016; PEREIRA et al, 2017). Cooking time in common bean lines varies according to the cultivation year, meteorological conditions of the environment and storage time (ARNS et al, 2018), and the importance of carrying out experiments in different environments to improve the efficiency of selection for this trait

Methods

Results

Conclusion