On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean

Authors: KATUURAMU, DENNIS - Michigan State University; LUYIMA, GABRIEL - National Crops Resources Research Institute; NKALUBO, STANLEY - National Crops Resources Research Institute; WIESINGER, JASON - Michigan State University; KELLY, JAMES - Michigan State University; Cichy, Karen

Submitted to: Scientific Reports
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/31/2020
Publication Date: 2/27/2020
Citation: Katuuramu, D., Luyima, G., Nkalubo, S., Wiesinger, J.A., Kelly, J.D., Cichy, K.A. 2020. On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean. Scientific Reports. 10:3628. https://doi.org/10.1038/s41598-020-60087-2.
DOI: https://doi.org/10.1038/s41598-020-60087-2

Interpretive Summary: Common bean (Phaseolus vulgaris L.) is a widely grown and consumed staple crop in many parts of Latin America and Africa. In Eastern Africa, Uganda is the second largest producer of common bean and consumption provides 25 % of the calories and 45 % of the daily protein requirement. In Uganda, on-farm yields are often very low compared to those reported on research farms and farmers often place a greater value on end-use characteristics like seed color, seed size, flavor, and cooking time when compared to actual seed yield. Limited genotype by environment information is available for common bean traits valued by consumers like cooking time. This study evaluated yield, seed size, hydration properties (water uptake), and cooking time of 15 common bean genotypes within market classes recognized by consumers in Eastern Africa (kidney, small red, red mottled, and yellow) in comparison to farmers’ selected local check genotypes at nine on-farm locations in Uganda for two field seasons. Across the nine locations and two field seasons, on-farm seed yield ranged from 71 to 3216 kg ha-1 and was largely controlled by location, plus the interaction between location and season. Cooking time varied from 19.4 to 270.6 minutes with the Manteca yellow common bean genotypes Cebo Cela and Ervilha consistently cooking fastest. There is a need to pyramid fast cooking and high yielding traits into a single genetic background and to evaluate preference of fast cooking genotypes among farmers and consumers. On-farm varietal selection with farmers participation may be a well-suited strategy to identify fast cooking genotypes that appeal to growers and consumers.

Technical Abstract: Common bean is a globally produced and consumed staple food crop. It is an important source of protein and micronutrients for millions of people across Latin America and sub-Saharan Africa. Uganda is a major producer and consumer of common bean. On-farm yields in Uganda are much lower than potential yields for new common bean varieties. Common bean variety choice by farmers in Uganda is driven by seed yield plus end-use quality traits like market class and cooking time. Therefore, both agronomic and end-use characteristics of common bean must be considered simultaneously to effectively improve on-farm yield performance, adoption, and consumption. Limited genotype by environment information is available for common bean traits valued by consumers like cooking time. This study evaluated yield, seed size, hydration properties (water uptake), and cooking time of 15 common bean genotypes within market classes recognized by consumers in Eastern Africa (kidney, small red, red mottled, and yellow) in comparison to farmers’ selected local check genotypes at nine on-farm locations in Uganda for two field seasons. Across the nine locations and two field seasons, on-farm seed yield ranged from 71 to 3216 kg ha-1 and was largely controlled by location (21.5 % of Total Sums of Squares [TSS]), plus the interaction between location and season (48.6 % of TSS). Cooking time varied from 19.4 to 270.6 minutes with the Manteca yellow common bean genotypes Cebo Cela and Ervilha consistently cooking fastest in 24 and 27 minutes respectively on average across locations. Comparatively, the three local check genotypes NABE-4, NABE-15, and Masindi yellow took 35 to 45 minutes to cook. Cooking time was largely controlled by genotype (40.6 % of TSS). The GGE biplot analysis uncovered the presence of two mega-environments for yield and one mega-environment for cooking time. Identification of mega-environments for these traits in Uganda will help expedite common bean breeding, evaluation, and variety selection through reduction of the number of test environments needed for phenotypic evaluation. The fast cooking and high yielding genotypes from this research can be targeted as parental material to improve existing common bean germplasm for these important traits.