Title:	Cooking time of black beans genotypes evaluated in different environments.
Authors:	TORGA, P. P. PEREIRA, H. S. MELO, L. C. BASSINELLO, P. Z. TEIXEIRA, W. G. MELO, G. C. PAIVA, B. A. R. CABRERAR DIAZ, J. L. MAGALDI, M. C. S. DEL PELOSO, M. J. MELO, P. G. S. FARIA, L. C. WENDLAND, A.
Affiliation:	P. P. TORGA, UNIVERSIDADE FEDERAL DE GOIÁS; HELTON SANTOS PEREIRA, CNPAF; LEONARDO CUNHA MELO, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; W. G. TEIXEIRA, UNIVERSIDADE FEDERAL DE GOIÁS; G. C. MELO, UNI-ANHANGUERA; B. A. R. PAIVA, UNIVERSIDADE FEDERAL DE GOIÁS; JOSE LUIS CABRERA DIAZ, CNPAF; MARIANA CRUZICK DE S MAGALDI, CNPAF; MARIA JOSE DEL PELOSO, CNPAF; P. G. S. MELO, UNIVERSIDADE FEDERAL DE GOIÁS; LUIS CLAUDIO DE FARIA, CNPAF; ADRIANE WENDLAND FERREIRA, CNPAF.
Date Issued:	2010
Citation:	Annual Report of the Bean Improvement Cooperative, v. 53, p. 158-159, Mar. 2010.
Description:	Lines developed by breeding programs are expected to have improved agronomical characteristics, good culinary quality such as environment affected cooking time. Since the final quality tests of black bean lines from the Rice and Beans Research Center breeding program are carried out in a great number of environments. it is possible to determine the cooking time of lines tested in those environments and to verify the presence of genotype x ambient interaction.
Thesagro:	Feijão preto Phaseolus vulgaris Melhoramento genético vegetal Cocção
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CNPAF)