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ARS Home » Midwest Area » East Lansing, Michigan » Sugarbeet and Bean Research » Research » Publications at this Location » Publication #78978
Title: REGISTRATION OF 'MACKINAC' NAVY BEAN

Author
item KELLY, J - MICHIGAN STATE UNIVERSITY
item Hosfield, George
item VARNER, G - MI BEAN COMMISSION/ASSOC

Submitted to: Crop Science
Publication Type: Germplasm Release
Publication Acceptance Date: 6/30/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary: This is a Germplasm Release; no Interpretive Summary required.

Technical Abstract: 'Mackinac Navy' bean (Phaseolus vulgaris L.) was jointly developed and released by the Michigan Agricultural Experiment Station and the USDA/ARS in 1997 as a Type IIa (upright) mid-season cultivar with multiple disease resistance and excellent processing quality. Mackinac possesses the Co-1 gene which conditions resistance to races 65 and 73 of anthracnose, the Ur-3 rust resistance gene which conditions resistance to Race 53 and all indigenous bean rust races prevalent in Michigan, and the single dominant hypersensitive I gene resistance to Bean Common Mosaic Virus. Mackinac yielded an average of 2,340 kg ha-1 over 27 locations from 1993-96. Mackinac out yielded Mayflower, Huron, Schooner, Newport, Midland, Albion and Seafer over 4 seasons. Mackinac has ovoid seeds which average 21 g 100 seed-1 and is similar in color and shape to the commercial cultivar, 'Avanti'. In canning trials Mackinac performed superiorly in subjective and dfavorably in instrument based evaluations. A trained panel of judges rate Mackinac 3.5 for overall canning quality on a 5-point hedonic scale where 1 and 5 identify the minimum and maximum experession for the trait, respectively. Mackinac was no different for cooked color and washed drained weight ratio than other commercial navy bean cultivars. Mackinac had a lower hydration ratio, which is a favorable characteristic than other commercial navy bean cultivars. Texture estimated with an Allo-Kramer Shear Press (75 kg 100g-1) indicated that Mackinac is a firmer bean after cooking than several commercial navy bean cultivars.