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ARS Home » Midwest Area » East Lansing, Michigan » Sugarbeet and Bean Research » Research » Publications at this Location » Publication #328084
Title: Breeding for a fast cooking bean: study of genotypes across environments to determine phenotypic stability in Phaseolus vulgaris

Author
item BERRY, MATT - Michigan State University
item Cichy, Karen
item WIESINGER, JASON - Michigan State University
item NCHIMBI, SUSAN - Sokoine University Of Agriculture
item Miklas, Phillip
item Porch, Timothy
item FOURIE, DEIDRE - Agricultural Research Council Of South Africa

Submitted to: Bean Improvement Cooperative Annual Report
Publication Type: Research Notes
Publication Acceptance Date: 4/2/2016
Publication Date: 4/30/2016
Citation: Berry, M., Cichy, K.A., Wiesinger, J., Nchimbi, S., Miklas, P.N., Porch, T.G., Fourie, D. 2016. Breeding for a fast cooking bean: study of genotypes across environments to determine phenotypic stability in Phaseolus vulgaris. Bean Improvement Cooperative Annual Report. 2016:33-34.

Interpretive Summary:

Technical Abstract: Dry beans (Phaseolus vulgaris) are nutritious and inexpensive, but require a long cook time. Considerable cook time variation exists, but little is known about the genetics behind these differences. Two Andean lines from Tanzania, TZ-27 and TZ-37, have similar seed types, but different cooking times. These lines were grown in 12 environments. Cooking time was measured with a pin drop cooker on unsoaked and soaked seed. When cooked after soaking, genotype (p<0.0001), environment (p<0.0001), and a genetic by environmental interaction (p=0.0066) significantly effected cook time. In contrast, when seeds were cooked without a pre-soaking step, environmental effects were observed (p=0.0185), but genotype was no longer significant (p=0.2398). TZ-27 always cooked faster than TZ-37 when both were soaked; a result typically seen when a trait has a strong genetic component. Cook time results from these lines represent early work into elucidating what areas of the genome are responsible for cook time.