The objective of this study was to evaluate the effect of sowing periods on cooking quality of common bean cultivars. The completely randomized design was applied in a 5 x 2 x 4 factorial arrangement, with three replications. The TPS Nobre and Pérola grains obtained from five sowing periods were set to imbibe during four different periods at room air temperature (4 to 16 hours of uptake). The percentage of normal and hard grains from TPS Nobre cultivar were not influenced by sowing periods, but a percentage increase of hard Pérola grains was verified in late sowing. The lowest water uptake was obtained in the last sowing period and the regression effect was always significant. The cooking time varied according to sowing periods, for both cultivars, but it was reduced (15min 24s to 20min 37s). The correlation coefficients obtained differed in magnitude and significance for different sowing periods. The cooking quality of common bean varied according to sowing periods.
Phaseolus vulgaris L.; water uptake; cooking time; genotype x environment interaction
