Common bean genetic breeding for technologic and nutritional quality of grains

Abstract

The traits that confer nutritional and technological quality of beans present genetic variations, environmental and genotype x environment interaction, however, there are also studies in the literature reporting the existence of high heritability, accounting facilities for screening. Therefore, a better knowledge of genetics, the effects of environment and genotype x environment interaction of the characters they bring to the technological and nutritional quality beans is necessary for the breeding program to obtain efficiency in the selection of cultivars. To better understand the factors that affect the nutritional and technological quality of the beans, the objective of this study was to evaluate the capability of grain cooking and chemical composition (protein, fiber, minerals, phytic acid and lignin) of bean genotypes participants the regional trials of Value for Cultivation and Use (VCU), trying to correlate them to the soil fertility of different planting sites. Considering the lack of conclusive information on environmental factors and genotype x environment interaction in genetic control of the cooking capability of the contents of protein, fiber and minerals, is also part of the purpose of this study to estimate the heritability broad-level averages of these characters from crosses between the IAC-Alvorada x IPR-Siriri in the three cropping seasons (water, drought and winter) to minimize the undesirable effects of genotype x environment interaction and the heritability estimates become more reliable for use the Improvement Program of the common bean. (AU)