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Submitted to: Bean Improvement Cooperative Annual Report
Publication Type: Other Publication Acceptance Date: 3/19/2014 Publication Date: 3/30/2014 Citation: Cichy, K.A., Wiesinger, J.A., Porch Clay, T.G., Miklas, P.N. 2014. Diversity for cooking time in Andean dry bean. Bean Improvement Cooperative Annual Report. p. 25-26. Interpretive Summary: Dry beans (Phaseolus vulgaris L) are a nutrient dense, low cost food and therefore are an excellent value for consumers. In spite of this value, long cooking times limit bean consumption. This is true in developing countries where cooking fuel is sometimes scarce and in developed countries where consumers don’t have time to invest in cooking. Understanding the genetic variability for cooking time in beans would help efficiently breed fast cooking bean varieties. The objective of this study was to evaluate the cooking time of a panel of Andean bean lines from diverse market classes and seed types important in major bean growing and consuming regions of Africa and the Americas. A subset of 250 bean lines of the Andean Diversity Panel (ADP) was grown in 2012 at the Montcalm Research Farm in Entrican, MI. The cooking time of each entry was determined on seeds soaked in distilled water for 12 hrs. The cooking time ranged from 17 min to 90 min. As a group, the white beans were the fastest cooking. This diversity analysis will be useful to identify parental materials, to understand the genetics control of cooking time, and to breed fast cooking beans in diverse Andean market classes. Technical Abstract: A diversity panel of 250 dry bean lines from the Andean gene pool was evaluated for cooking time. Cooking time ranged from 17 to 90 min with an average of 36 min. A faster cooking time was also correlated with a number of other seed characteristics, most notably, higher levels of boron and potassium in the cooked seed. |
