Simone Saydelles da Rosa

Efeito de períodos de semeadura e das condições de armazenamento sobre a qualidade de grãos de feijão para o cozimento

Appropriate preservation can maintain grain characteristics of recent harvested grains for larger period, assuring commercial value of the stored product. The objective of this study was to evaluate the effect of sowing periods on cooking quality of common bean grains of the TPS Nobre cultivar when stored under different temperatures, moisture content and storage times. A completely randomized design was applied, with three replications. The treatments were combinations of e three sowing periods, three storage environment and three storage times (0, 3 and 6 months). The results obtained showed that the percentage of normal and hard grains was influenced by storage environment and storage time. The highest percentage of hard grains were verified in the six month storage when storage occurred at 12oC of main air temperature and 45-50% of moisture content and with grains of the late sowing (10/21/03). The water imbibition and cooking time varied according to sowing periods, storage environment and storage time, characterizing genotype x environment interaction on the cooking quality of common bean. In conclusion, longer or shorter time of water imbibition and cooking may be necessary as function of the grain quality at harvesting or of the temperature and moisture content during storage.

Padronização de metodologia para avaliação do tempo de cozimento dos grãos de feijão

Different times of dropping the plunger of the Mattson cooker were used to characterize cooking of common bean grains. The objective of this study was to standardize bean grains cooking methodology. A completely randomized design was used with three replications and 23 dry bean cultivars, evaluated for cooking during the year 2005. The drop time of each peg was considered (Peg1, Peg2,..., Peg25) - or cooking time of each bean grain - and drop mean time of the first pegs, i = 1, 2,...,25 peg (Pmean1, Pmean2,..., Pmean25). The results obtained permit to say that experimental precision was modified with criteria change for characterization common bean of cooking time. The use of peg drop mean time of Mattson cooker made possible a better discrimination between cultivars. The utilization of drop mean time of the thirteen first pegs of the 25 pegs conferred greater experimental precision, and is proposed as a criterion to characterize cooking of common bean grains.

Genetics of phosphorus content in common bean seeds

The common bean is an important source of minerals and protein in human nutrition. The objective of this study was to investigate possible maternal effects on phosphorus contents in seeds of the common bean, to estimate the heritability in early hybrid generations for the phosphorus content character and to evaluate the potential for genetic improvement. The controlled crossings were performed among Perola x Guapo Brilhante and TPS Nobre x Guapo Brilhante cultivars. Reciprocal F1, and F2 generations as well as backcross populations were produced by each hybrid combination. The range of variation in phosphorus content among tested progenies was from 3.38 to 5.78 g kg-1 dry matter, and no significant maternal effect was discovered. Narrow sense heritability was of an intermediate 65.54% to low 21.37 % value. An increase of 19.17 % was obtained for phosphorus content in the seeds using just the three parents tested in this study.