O tempo de armazenamento altera a qualidade tecnológica dos grãos de genótipos de feijão comum?

Aline Camargo Mungo; Anderson Prates Coelho; Fábio Luiz Checchio Mingotte; Leandro Borges Lemos

doi:10.36560/14420211266

Authors

Aline Camargo Mungo Universidade Estadual Paulista, Campus Jaboticabal
Anderson Prates Coelho Universidade Estadual Paulista, Campus Jaboticabal.
Fábio Luiz Checchio Mingotte Universidade Estadual Paulista, Campus Jaboticabal
Leandro Borges Lemos Universidade Estadual Paulista, Campus Jaboticabal

DOI:

https://doi.org/10.36560/14420211266

Keywords:

Phaseolus vulgaris L., cultivares, linhagens, tempo de cozimento.

Abstract

Assessments of the grain technological quality of common bean genotypes are essential to indicate the best cultivars and lines for farmers and breeding programs. However, factors such as storage time can alter the grain technological quality. The aim of this study was to evaluate the effect of storage time on the grain technological quality of common bean genotypes and to indicate the cultivars and lines with the best grain characteristics. The experiment was conducted at Universidade Estadual Paulista (Unesp), Jaboticabal/SP. The experimental design used was a randomized block, in a 10x2 factorial scheme, consisting of ten bean genotypes from the Carioca commercial group and two periods of grain storage. The treatments were represented by ten bean genotypes, four control cultivars and six bean lines, and two storage periods (30 and 180 days after harvest). The technological variables evaluated were the cooking time, time for maximum hydration of the grains and hydration ratio. The storage time reduces the grain technological quality of common bean genotypes, given the increase in the cooking time of the beans over 180 days of storage. The cultivar BRS Estilo and the lineage CNFC11962 are the genotypes that present the best grain technological characteristics, because, in addition to maintaining the time for maximum hydration throughout the storage period, it has a low time for grains cooking.

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