New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs.

• Autor(a) principal: CARVALHO, B. L.
• Data de Publicação: 2017
• Outros Autores: RAMALHO, M. A. P., VIEIRA JÚNIOR, I. C., ABREU, A. de F. B.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1121764
• topic: Feijão; Phaseolus Vulgaris; Melhoramento Genético Vegetal; Índice de Seleção; Seleção Recorrente; Beans; Plant breeding; Selection index; Quantitative genetics; Recurrent selection

The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.