Banner
Current IssueEditorial BoardOnline First ArticlesArchive
Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 41 issue 5 (october 2018) : 669-674,   Doi: 10.18805/LR-382

Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

L
L. Boros
A
A. Wawer
1Plant Breeding and Acclimatization Institute, National Research Institute, Radzików, 05-870 Blonie, Poland.

  • Submitted15-08-2017|

  • Accepted08-04-2018|

  • First Online 20-08-2018|

  • doi 10.18805/LR-382

Cite article:- Boros L., Wawer A. (2018). Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików. Legume Research. 41(5): 669-674. doi: 10.18805/LR-382.

ABSTRACT

The twenty four dry bean local populations together with two check Prosna and Raba cultivars were tested for their physicochemical as well as hydration and cooking quality parameters. There were significant differences between tested dry bean local populations in all evaluated traits. Wide variation were observed in 100-seed weight, hydration capacity, swelling capacity and electric conductivity with CV% values 33.6, 32.5, 33.1 and 35.3 respectively, suggesting that there were considerable levels of genetic diversity. Substantial variations were found in seed coat content ( CV% 14.1) and cooking time (CV% 16.7) among dry bean populations. Cooking time was negatively correlated with conductivity of soaking water  as well as with hydration index. POLBIA 98-37A, POLBIL 10-31, Prosna, KOS 002 and KRA 4 were the fast cooking ones among the tested genotypes. 

REFERENCES

  1. Association of Official Analytical Chemists (AOAC). (1990). AOAC Official Methods of Analysis, 15th ed. AOAC 923.03 method. Arlington, Virginia, USA.
  2. Boros, L. (2003). Variation in physical and chemical properties and cooking time of dry bean seeds. Veget. Crops Res. Bull. 58: 63-68.
  3. Boros, L., Wawer, A. (2010). Zróznicowanie genotypowe i analiza stabilnosci plonowania i parametrów technologicznych nasion fasoli karlowej (Phaseolus vulgaris L.). Zeszyty Problemowe Postêpów Nauk Rolniczych. 555: 169-179.
  4. Boros, L., Wawer, A., Borucka, K. (2014). Morphological, phenological and agronomical characterization of variability among common (Phaseolus vulgaris L.) local populations from National Center for Plant Genetic Resources: Polish Genbank. J.Hort. Res. 22(2): 123-130. 
  5. Deshpande, S.S., Sathe ,S.K., Salunkhe, D.K. (1984). Interrelationships between certain physical and chemical properties of dry bean (Phaseolus vulgaris L.). Qual Plant Plant Food Hum Nutr. 34: 53-65.
  6. Escribano, M.R., Santall, M., de Ron, A.M. (1997). Genetic diversity in pod and seed quality traits of common bean populations from northwestern Spain. Euphytica. 93: 71-81. 
  7. FAOSTAT 2016 http://faostat.fao.org
  8. Fernandes, A.C., Nishida, W., da Costa Proenca, R.P. (2010). Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. International Journal of Food Science and Technology. 45: 2209–2218. 
  9. Gouveia, C., Freitas, G., Brito J., Slaski, J., Carvalho, M. (2014). Nutritional and mineral variability in 52 accessions of common bean varieties (Phaseolus vulgaris L.) from Madeira Island. Agricultural Sciences. 5: 317-329. 
  10. Kigel, J. (1999). Culinary and nutritional quality of Phaseolu vulgaris seeds as affected by environmental factors. Biotechnology, Agronomy, Society and Environment. 3: 205-209. 
  11. Oomah, B.D., Ward, S., Balasubramanian, P. (2010). Dehuling and selected physical characteristics of Canadian dry bean (Phaseolus vulgaris L.) cultivars. Food Research International. 43: 1410-1415. 
  12. Parmar, N., Virdi, A.S., Singh, N., Kaur, A., Bajaj, R., Rana, J.C., Agrawal, L., Nautiyal, S.C. (2014). Evaluation of physicochemical, textural, mineral and protein characteristics of kidney bean grown at Himalayan region. Food Research International. 66: 45-57. 
  13. Pinheiro, C., Beata, J.P., Pereira, A.M., Domingues, H., Ricardo, C.P. (2010). Diversity of seed mineral composition of Phaseolus vulgaris L. germplasm. Journal of Food Composition and Analysis. 23: 319–325.
  14. Saba, I., Sofi, P.A., Kondolyia, U.K., Baba, Z.A. (2015). Natural variation for seed physical, biochemical and culinary traits in common bean (Phaseolus vulgaris L.). Current Botany. 6: 1-8. 
  15. Saba, I., Sofi,, P.A., Zeera,k N.A., Bhat M.A., Mir, R.R.. (2016). Characterisation of a core set of common bean (Phaseolus vulgaris L.) germplasm for seed quality traits. SABRAO J.Breed. Genet., 48 (3): 359-376. 
  16. Saha, S., Singh, G., Mahajan, V., Gupta, H.S. (2009). Variability of nutritional and cooking quality in bean (Phaseolus vulgaris L.) as a function of genotype. Plant Food Hum Nutr. 64: 174–180.
  17. Sofi, P.A, Wani, S.A., Zargar, M.Y., Sheikh, F.A., Shafi T. (2014). Comparative evaluation of common bean (Phaseolus vulgaris L.) germplasm for seed physical and culinary traits. Journal of Applied Horticulture. 16(1): 54-58.
  18. Walker, A. F., Kochhar, N. (1982). Effect of processing including domestic cooking on nutritional quality of legumes. Proc. Nutr. Soc. 41: 41–51.
  19. Wang, N., Daun, J. K. (2005). Determination of cooking times of pulses using an automated Mattson cooker apparatus. J. Sci. Food Agric. 85: 1631–1635.
  20. Wani, I.A., Sogi, D.S., Wani, A.A., Gill, B.S. (2017). Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences. 16: 7-15. http://dx. doi.org/10.1016/j.jssas.    2014.12.002. 
Published In
Legume Research
Article Metrics
Metrics Icon
0
Views
0
Citations
Reviewed By
Share Article
Download Article
In this Article
    Contact us
    Follow us

    Research Article

    volume 41 issue 5 (october 2018) : 669-674,   Doi: 10.18805/LR-382

    Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

    L
    L. Boros
    A
    A. Wawer
    1Plant Breeding and Acclimatization Institute, National Research Institute, Radzików, 05-870 Blonie, Poland.

    • Submitted15-08-2017|

    • Accepted08-04-2018|

    • First Online 20-08-2018|

    • doi 10.18805/LR-382

    Cite article:- Boros L., Wawer A. (2018). Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików. Legume Research. 41(5): 669-674. doi: 10.18805/LR-382.

    ABSTRACT

    The twenty four dry bean local populations together with two check Prosna and Raba cultivars were tested for their physicochemical as well as hydration and cooking quality parameters. There were significant differences between tested dry bean local populations in all evaluated traits. Wide variation were observed in 100-seed weight, hydration capacity, swelling capacity and electric conductivity with CV% values 33.6, 32.5, 33.1 and 35.3 respectively, suggesting that there were considerable levels of genetic diversity. Substantial variations were found in seed coat content ( CV% 14.1) and cooking time (CV% 16.7) among dry bean populations. Cooking time was negatively correlated with conductivity of soaking water  as well as with hydration index. POLBIA 98-37A, POLBIL 10-31, Prosna, KOS 002 and KRA 4 were the fast cooking ones among the tested genotypes. 

    REFERENCES

    1. Association of Official Analytical Chemists (AOAC). (1990). AOAC Official Methods of Analysis, 15th ed. AOAC 923.03 method. Arlington, Virginia, USA.
    2. Boros, L. (2003). Variation in physical and chemical properties and cooking time of dry bean seeds. Veget. Crops Res. Bull. 58: 63-68.
    3. Boros, L., Wawer, A. (2010). Zróznicowanie genotypowe i analiza stabilnosci plonowania i parametrów technologicznych nasion fasoli karlowej (Phaseolus vulgaris L.). Zeszyty Problemowe Postêpów Nauk Rolniczych. 555: 169-179.
    4. Boros, L., Wawer, A., Borucka, K. (2014). Morphological, phenological and agronomical characterization of variability among common (Phaseolus vulgaris L.) local populations from National Center for Plant Genetic Resources: Polish Genbank. J.Hort. Res. 22(2): 123-130. 
    5. Deshpande, S.S., Sathe ,S.K., Salunkhe, D.K. (1984). Interrelationships between certain physical and chemical properties of dry bean (Phaseolus vulgaris L.). Qual Plant Plant Food Hum Nutr. 34: 53-65.
    6. Escribano, M.R., Santall, M., de Ron, A.M. (1997). Genetic diversity in pod and seed quality traits of common bean populations from northwestern Spain. Euphytica. 93: 71-81. 
    7. FAOSTAT 2016 http://faostat.fao.org
    8. Fernandes, A.C., Nishida, W., da Costa Proenca, R.P. (2010). Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. International Journal of Food Science and Technology. 45: 2209–2218. 
    9. Gouveia, C., Freitas, G., Brito J., Slaski, J., Carvalho, M. (2014). Nutritional and mineral variability in 52 accessions of common bean varieties (Phaseolus vulgaris L.) from Madeira Island. Agricultural Sciences. 5: 317-329. 
    10. Kigel, J. (1999). Culinary and nutritional quality of Phaseolu vulgaris seeds as affected by environmental factors. Biotechnology, Agronomy, Society and Environment. 3: 205-209. 
    11. Oomah, B.D., Ward, S., Balasubramanian, P. (2010). Dehuling and selected physical characteristics of Canadian dry bean (Phaseolus vulgaris L.) cultivars. Food Research International. 43: 1410-1415. 
    12. Parmar, N., Virdi, A.S., Singh, N., Kaur, A., Bajaj, R., Rana, J.C., Agrawal, L., Nautiyal, S.C. (2014). Evaluation of physicochemical, textural, mineral and protein characteristics of kidney bean grown at Himalayan region. Food Research International. 66: 45-57. 
    13. Pinheiro, C., Beata, J.P., Pereira, A.M., Domingues, H., Ricardo, C.P. (2010). Diversity of seed mineral composition of Phaseolus vulgaris L. germplasm. Journal of Food Composition and Analysis. 23: 319–325.
    14. Saba, I., Sofi, P.A., Kondolyia, U.K., Baba, Z.A. (2015). Natural variation for seed physical, biochemical and culinary traits in common bean (Phaseolus vulgaris L.). Current Botany. 6: 1-8. 
    15. Saba, I., Sofi,, P.A., Zeera,k N.A., Bhat M.A., Mir, R.R.. (2016). Characterisation of a core set of common bean (Phaseolus vulgaris L.) germplasm for seed quality traits. SABRAO J.Breed. Genet., 48 (3): 359-376. 
    16. Saha, S., Singh, G., Mahajan, V., Gupta, H.S. (2009). Variability of nutritional and cooking quality in bean (Phaseolus vulgaris L.) as a function of genotype. Plant Food Hum Nutr. 64: 174–180.
    17. Sofi, P.A, Wani, S.A., Zargar, M.Y., Sheikh, F.A., Shafi T. (2014). Comparative evaluation of common bean (Phaseolus vulgaris L.) germplasm for seed physical and culinary traits. Journal of Applied Horticulture. 16(1): 54-58.
    18. Walker, A. F., Kochhar, N. (1982). Effect of processing including domestic cooking on nutritional quality of legumes. Proc. Nutr. Soc. 41: 41–51.
    19. Wang, N., Daun, J. K. (2005). Determination of cooking times of pulses using an automated Mattson cooker apparatus. J. Sci. Food Agric. 85: 1631–1635.
    20. Wani, I.A., Sogi, D.S., Wani, A.A., Gill, B.S. (2017). Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences. 16: 7-15. http://dx. doi.org/10.1016/j.jssas.    2014.12.002. 
    In this Article
      Contact us
      Follow us
      Published In
      Legume Research

      Editorial Board

      View all (0)