The role of genotype and production environment in determining the cooking time of dry beans (Phaseolus vulgaris L.)

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dc.contributor.authorCichy, Karen A
dc.contributor.authorWiesinger, Jason A
dc.contributor.authorBerry, Matthew
dc.contributor.authorNchimbi‐Msolla, Susan
dc.contributor.authorFourie, Deidre
dc.contributor.authorPorch, Timothy G
dc.contributor.authorAmbechew, Daniel
dc.contributor.authorMiklas, Phillip N
dc.date.accessioned2023-07-19T10:08:57Z
dc.date.available2023-07-19T10:08:57Z
dc.date.issued2019
dc.descriptionJournal articleen_US
dc.description.abstractDry bean (Phaseolus vulgaris L.) is a nutrient‐dense food rich in proteins and minerals. Although a dietary staple in numerous regions, including Eastern and Southern Africa, greater utilization is limited by its long cooking time as compared with other staple foods. A fivefold genetic variability for cooking time has been identified for P. vulgaris, and to effectively incorporate the cooking time trait into bean breeding programs, knowledge of how genotypes behave across diverse environments is essential. Fourteen bean genotypes selected from market classes important to global consumers (yellow, cranberry, light red kidney, red mottled, and brown) were grown in 10 to 15 environments (combinations of locations, years, and treatments), and their cooking times were measured when either presoaked or unsoaked prior to boiling. The 15 environments included locations in North America, the Caribbean, and East ern and Southern Africa that are used extensively for dry bean breeding. The cooking times of the 14 presoaked dry bean genotypes ranged from 16 to 156 min, with a mean of 86 min across the 15 production environments. The cooking times of the 14 dry bean genotypes left unsoaked ranged from 77 to 381 min, with a mean cooking time of 113 min. The heritability of the presoaked cooking time was very high (98%) and moderately high for the unsoaked cooking time (~60%). The genotypic cooking time patterns were sta ble across environments. There was a positive correlation between the presoaked and unsoaked cooking times (r = .64, p < 0.0001), and two of the fastest cooking genotypes when presoaked were also the fastest cooking geno types when unsoaked (G1, Cebo, yellow bean; and G4, G23086, cranberry bean). Given the sufficient genetic diversity found, limited crossover Geno type × Environment interactions, and high heritability for cooking time, it is feasible to develop fast cooking dry bean varieties without the need for exten sive testing across environments.en_US
dc.description.sponsorshipNorman Borlaug Commemorative Research Initiativeen_US
dc.identifier.urihttp://www.suaire.sua.ac.tz/handle/123456789/5406
dc.language.isoenen_US
dc.publisherWiley Periodicals, Inc.en_US
dc.subjectCooking timeen_US
dc.subjectDry beansen_US
dc.subjectEnd‐use qualityen_US
dc.subjectGenotype × Environmenten_US
dc.subjectHeritabilityen_US
dc.subjectPhaseolus vulgarisen_US
dc.titleThe role of genotype and production environment in determining the cooking time of dry beans (Phaseolus vulgaris L.)en_US
dc.typeArticleen_US
dc.urlDOI: 10.1002/leg3.13en_US

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