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Título

Assessment of Dual Culinary Use Potential of Common Bean Landraces in Sustainable Agriculture

Otros títulosDCU bean
AutorCasquero Luelmo, Pedro Antonio; González Fernández, Ana María CSIC ORCID; Santalla Ferradás, Marta CSIC ORCID ; Ron Pedreira, Antonio Miguel de
Fecha de publicación2005
EditorTaylor & Francis
CitaciónBiological Agriculture and Horticulture 22 (4): 335-347 (2005)
ResumenA representative group of 100 common bean (Phaseolus vulgaris L.) landraces from different areas of bean production in Spain and six elite cultivars were evaluated for agronomic and quality traits in three environments. The objective was to assess the potential for dual culinary uses (DCU) of common bean landraces for vegetable and grain products. Most landraces studied had aptitude to be used primarily as dry beans although landraces showed wide variation in some attributes related to seed and pod quality. Principal component analysis permitted ordination of the landraces according to variation in seed and pod traits. Two snap bean groups arose from the analysis, named as Group 1 and Group 2. Seven bean accessions recognized previously as dry bean types were assigned to Group IB, within Group 1. They displayed adequate scores for pod traits (pod fibre, pod length) to be used as snap beans. This fact indicates the presence of landraces with DCU potential in particular areas of production in the Northwest of Spain. This finding is relevant for breeding and common bean production since farmers could have two different products from the same crop using traditional cultivars. Potential dispersion of these cultivars to areas where sustainable farming is desired should merit further research effort. From the point of view of breeding, DCU landraces should be useful as a starting point since this germplasm is adapted and possesses valuable characteristics for pod and seed quality.
Versión del editorhttp://dx.doi.org/10.1080/01448765.2005.9755296
URIhttp://hdl.handle.net/10261/103070
DOI10.1080/01448765.2005.9755296
ISSN0144-8765
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