Combined selection for grain yield, cooking quality and minerals in the common bean

Seleção combinada para produtividade de grãos, qualidade de cozimento e minerais em feijão comum

Combined selection for grain yield, cooking and nutritional quality is important in the improvement of the common bean (Phaseolus vulgaris L). The objectives of this study therefore were to evaluate the genetic variability of the common bean lines as to grain yield, cooking time and the minerals concentration in the grains, to study the linear association between these characteristics and use the <img src="/img/revistas/rca/v44n4/a25simb.jpg" width="19" height="16"> index to select those advanced lines which are superior in most of these characteristics. To do this, 16 common bean lines were evaluated in two growing seasons. The data were subjected to variance analysis and the Pearson correlation, and the <img src="/img/revistas/rca/v44n4/a25simb.jpg" width="19" height="16"> index was then estimated. The lines presented genetic variability for grain yield, cooking time and calcium and iron concentrations in the grains. Low values for the correlation estimates were found between grain yield and concentrations of potassium (r = -0.3497), zinc (r = 0.3486) and copper (r = 0.2729). The Gen Pr 14-2-3 line presents the highest <img src="/img/revistas/rca/v44n4/a25simb.jpg" width="19" height="16"> index for grain yield, cooking time and concentrations of potassium, iron, zinc and copper in the grains, being recommended for controlled hybridization in common bean breeding programs for biofortification.

Phaseolus vulgaris L; Genetic variability; Pearson correlation; <img src="/img/revistas/rca/v44n4/a25simb.jpg" width="19" height="16"> Index


Universidade Federal do Ceará Av. Mister Hull, 2977 - Bloco 487, Campus do Pici, 60356-000 - Fortaleza - CE - Brasil, Tel.: (55 85) 3366-9702 / 3366-9732, Fax: (55 85) 3366-9417 - Fortaleza - CE - Brazil
E-mail: ccarev@ufc.br