GENETIC VARIABILITY FOR WATER ABSORPTION CAPABILITY IN COMMON BEAN GRAINS

Authors

  • NERINÉIA DALFOLLO RIBEIRO
  • SANDRA MOURA SILVA
  • DANTON CAMACHO GARCIA
  • LEO HOFFMANN JÚNIOR

Keywords:

Phaseolus vulgaris, hardshell grains, cooking time, selection

Abstract

The objective of this study was to investigate the genetic variability for grain water absorption capability in 219 genotypes of different commercial common bean groups, as an indicator of cooking time. Grains were obtained from the bean crop breeding program at the Santa Maria Federal University, RS, harvested in January 2002 and adjusted to 12,15% grain humidity. The experiment was conducted in a completely randomized design with three replications of 50g of seeds of each genotype. Samples were placed in a recipient with 200 ml of distilled water during 12 hours. Percentages of normal (soft) and hardshell grains were estimated. The majority of genotypes evaluated showed from 95 to 100 % of water absorption by the grains. A minority presented grains without hydration capacity (hardshell grains). The results showed that there is genetic variability for water absorption in commercial common bean genotypes.

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Published

2003-08-30

How to Cite

RIBEIRO, NERINÉIA DALFOLLO; SILVA, SANDRA MOURA; GARCIA, DANTON CAMACHO; JÚNIOR, LEO HOFFMANN. GENETIC VARIABILITY FOR WATER ABSORPTION CAPABILITY IN COMMON BEAN GRAINS. Pesquisa Agropecuária Gaúcha, [S. l.], v. 9, n. 1/2, p. 77–83, 2003. Disponível em: https://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/article/view/449. Acesso em: 6 jul. 2025.

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