Título:	Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments.
Autor:	PEREIRA, H. S. ALVARES, R. C. MELO, L. C. COSTA, A. F. da CARVALHO, H. W. L. de
Afiliación:	HELTON SANTOS PEREIRA, CNPAF; RENATA CRISTINA ALVARES, UFG; LEONARDO CUNHA MELO, CNPAF; ANTONIO FELIX DA COSTA, IPA; HELIO WILSON LEMOS DE CARVALHO, CPATC.
Año:	2017
Referencia:	Revista Ceres, Viçosa, MG, v. 64, n. 2, p. 159-166, mar./abr. 2017.
Descripción:	The objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elite lines of Carioca grain type with short cooking time, high protein content and high adaptability and stability for these two traits. Sixteen experiments were conducted in a complete randomized block design with three replications during the rainy, dry and winter seasons, in Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia and Paraná States, in 2009 and 2010. Each trial was composed by 16 elite lines of Carioca grain type and the data of cooking time and protein content were obtained. Data were submitted to analysis of variance and to stability and adaptability analysis, according to the methodology proposed by Annichiarico. Genetic variability was found for cooking time and for protein content among Carioca common bean elite lines; however, for protein content this variability is lower. The environmental effect is important for the expression of these traits and is larger than the genetic effect. The interaction between genotypes and environments is important for cooking time and for protein content of common beans. The lines CNFC 11951 and CNFC 11962 presents short cooking time, high protein content and high stability and adaptability for both traits.
Thesagro:	Feijão Phaseolus vulgaris Valor nutritivo Interação genética Melhoramento genético vegetal Variação genética
NAL Thesaurus:	Beans Protein content Genetic variation Food preparation
Palabras clave:	Tempo de cocção Cooking time
ISSN:	2177-3491
DOI:	10.1590/0034-737X201764020008
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAF)