SciELO - Scientific Electronic Library Online

vol.69 issue3Ripening of 'bruno' kiwifruits submitted to impact mechanical injury and treatment with 1-methylcyclopropeneClimate trends and variations related to total annual precipitation series of the State of São Paulo, Brazil author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links



Print version ISSN 0006-8705


FARINELLI, Rogério  and  LEMOS, Leandro Borges. Nutritional and technological quality of common bean genotypes cultivaded in different seasons. Bragantia [online]. 2010, vol.69, n.3, pp.759-764. ISSN 0006-8705.

The common bean is one of the most cultivated crops in the Brazil, and thus, the search for cultivars that are more productive, adapted to the environment and have good cooking characteristics is intense. The objective of this study was to assess the behavior of different common bean genotypes in relation to protein content, cooking time and hydration capacity. The experiment was carried out during three successive crop seasons, including the dry and rainy seasons of 2005 and the dry season of 2006. The experiment was designed in a randomized blocks, with 24 treatments represented by the common bean genotypes (Carioca and Black commercial groups), with four replications. Beans produced during the rainy season of 2005 had the longest cooking time, the lowest protein content and the longest time for maximum hydration. Genotypes LP 98-20 and CNFC 9494 (Carioca commercial group), as well as the Graúna and IAC Una cultivars (Black commercial group) showed the shortest cooking time in all crop seasons, while Gen 96A10, CNFC 9484 (Carioca commercial group) and CNFP10138 (Preto commercial group) showed low percentage of hardshell grains and shorter time to maximum hydration.

Keywords : Phaseolus vulgaris; protein content; cooking time; hardshell and genotype x environment interaction.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License