Selection of common bean genotypes with higher macro- and micromineral concentrations in the grains

• Autor(a) principal: Ribeiro, Nerinéia Dalfollo
• Data de Publicação: 2022
• Outros Autores: Kläsener, Greice Rosana, Argenta, Henrique da Silva, Andrade, Fabricio Fuzzer de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/27092
• topic: Phaseolus vulgaris; combined selection; genotype × environment interaction; multiplicative index; Phaseolus vulgaris; seleção combinada; interação genótipo x ambiente; índice multiplicativo

The objective of this work was to evaluate the genetic variability of common bean (Phaseolus vulgaris) genotypes of different grain types as to macro- and micromineral concentrations, as well as to select superior genotypes by the multiplicative index. A total of 22 common bean genotypes were evaluated in experiments carried out in the dry and rainy seasons. The concentration of six minerals (potassium, phosphorus, magnesium, iron, zinc, and copper) was determined, and the multiplicative index was applied to individual and combined experiments. There was a significant effect of the genotype × environment interaction on the concentration of all minerals, and, when the genotype effect was decomposed into grain types, the genotypes differed as to the concentration of three or more minerals. There is genetic variability in the concentration of macro- and microminerals in the common bean genotypes evaluated in the dry and rainy seasons. In the combined experiments, high heritability estimates (≥ 62.60%) and a greater total genetic gain (283.59%) are observed. The multiplicative index applied to combined experiments allows the selection of superior common bean genotypes of the following grain types: red (Amendoim comprido and Light Red Kidney), cranberry ('BRS Executivo' and 'Hooter'), and carioca ('IPR Siriri'), which have high phosphorus and iron concentrations; Amendoim comprido also stands out for its high potassium concentration.