Variation in cooking quality traits in Phaseolus bean germplasm from Western Anatolia

DOI: 10.7904/2068-4738-X(20)-37

Mehmet Zahit YEKEN1, Huseyin CANCI2, Faik KANTAR3, Burak KARACAOREN4, Goksel OZER5, Vahdettin CIFTCI1     

 1Department of Field Crops, Faculty of Agriculture and Natural Science, Bolu Abant Izzet Baysal University, Bolu/TURKEY

2Department of Field Crops, Faculty of Agriculture, Akdeniz University, Antalya/TURKEY

3Department of Agricultural Biotechnology, Faculty of Agriculture, Akdeniz University, Antalya/TURKEY

4Department of Animal Science, Faculty of Agriculture, Akdeniz University, Antalya/TURKEY

5Department of Plant Protection, Faculty of Agriculture and Natural Science, Bolu Abant Izzet Baysal University, Bolu/TURKEY

Corresponding author: fkantar@akdeniz.edu.tr

 

Abstract. Cooking quality is one of the main bean breeding objectives after yield and stress tolerance. Local bean landraces have usually superior cooking quality.  An experiment was carried out in order to investigate i) the variations in the cooking quality traits in pre–breeding collection of 60 Phaseolus sp landraces from Western Anatolia provinces and ii) cooking time in relation with other cooking quality traits. There was a considerable variation in the variables tested within the germplasm of cooking time (26.0–100.0 min), dry weight (19.0–61.8 g), wet weight (37.00–129.15 g), hydration capacity (0.19–0.67 mL), hydration index (0.73–2.12%), dry volume (60.00–100.00 mL), wet volume (135.00–218.00 mL), swelling capacity (0.20–0.85 mL), swelling index (1.69–9.00%), cooking time (26.00–100.00 min), protein content (19.30–30.00%) and seed color. There was fourfold variation in cooking time. Cooking time was significantly correlated with protein content (r=0.732, P<0.01) and had close relationship with main seed color and dry volume.  In UPGMA Cluster dendrogram, cooking time, protein content, swelling index, hydration index and main seed color formed closely related sub group. In conclusion, there was a considerable variation in the cooking quality traits investigated in the core collection of beans. There was four–fold difference within landraces for cooking time, which can be used for breeding bean cultivars with short cooking times. Cooking time in the landraces investigated was associated with protein content, main seed color and swelling index.

Keyword: Heirloom, Common beans, Landraces, Cooking time


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