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GENETIC ANALYSES OF COOKING TIME, NU...

Michigan State University.

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GENETIC ANALYSES OF COOKING TIME, NUTRITIONAL, AND CULINARY QUALITY IN DRY BEANS (PHASEOLUS VULGARIS L.) (DIALLEL ANALYSIS, PROCESSING, GENERAL COMBINING ABILITY).

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	GENETIC ANALYSES OF COOKING TIME, NUTRITIONAL, AND CULINARY QUALITY IN DRY BEANS (PHASEOLUS VULGARIS L.) (DIALLEL ANALYSIS, PROCESSING, GENERAL COMBINING ABILITY)./
作者:	WASSIMI, NASSRATULLAH NAIMATULLAH.
面頁冊數:	204 p.
附註:	Source: Dissertation Abstracts International, Volume: 46-07, Section: B, page: 2137.
Contained By:	Dissertation Abstracts International46-07B.
標題:	Agriculture, Agronomy. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=8520574

GENETIC ANALYSES OF COOKING TIME, NUTRITIONAL, AND CULINARY QUALITY IN DRY BEANS (PHASEOLUS VULGARIS L.) (DIALLEL ANALYSIS, PROCESSING, GENERAL COMBINING ABILITY).
WASSIMI, NASSRATULLAH NAIMATULLAH.

GENETIC ANALYSES OF COOKING TIME, NUTRITIONAL, AND CULINARY QUALITY IN DRY BEANS (PHASEOLUS VULGARIS L.) (DIALLEL ANALYSIS, PROCESSING, GENERAL COMBINING ABILITY). - 204 p.

Source: Dissertation Abstracts International, Volume: 46-07, Section: B, page: 2137.

Thesis (Ph.D.)--Michigan State University, 1985.

The importance of dry beans as a protein complement to cereal diets has long been recognized; however, the presence of antinutritional factors and prolonged soaking and cooking have caused people in lesser developed countries of the world to turn away from eating beans. In order to increase the consumption of beans it is necessary to develop high yielding cultivars that are resistant to pests and have good food quality. It will be difficult to incorporate selection for nutritional and culinary quality into bean breeding programs that historically selected for increased and stabilized yield. Modern technology has provided the means by which nutritional and culinary quality study may be conducted on small amounts of seed. The present study was undertaken to determine the inheritance of cooking time and uniformity, tannin and protein content, and the culinary quality of a diverse population of beans. Eight strains were crossed in diallel and the eight parents and F(,2) and F(,3) progenies grown at two locations for evaluation. Highly significant differences were observed among entries for cooking time, uniformity of cooking, tannin and protein content and for eight of nine culinary quality traits. Partitioning of variability into GCA, SCA, and reciprocal causes revealed highly significant GCA mean squares for the traits. In some cases SCA variance was also significant; however, when significant, SCA variance components were always smaller in magnitude than GCA components. Reciprocal differences were detected for a few traits but no consistent pattern over location or generation was noted.Subjects--Topical Terms:

1018679
Agriculture, Agronomy.

GENETIC ANALYSES OF COOKING TIME, NUTRITIONAL, AND CULINARY QUALITY IN DRY BEANS (PHASEOLUS VULGARIS L.) (DIALLEL ANALYSIS, PROCESSING, GENERAL COMBINING ABILITY).
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245 1 0 $a GENETIC ANALYSES OF COOKING TIME, NUTRITIONAL, AND CULINARY QUALITY IN DRY BEANS (PHASEOLUS VULGARIS L.) (DIALLEL ANALYSIS, PROCESSING, GENERAL COMBINING ABILITY).
300 $a 204 p.
500 $a Source: Dissertation Abstracts International, Volume: 46-07, Section: B, page: 2137.
502 $a Thesis (Ph.D.)--Michigan State University, 1985.
520 $a The importance of dry beans as a protein complement to cereal diets has long been recognized; however, the presence of antinutritional factors and prolonged soaking and cooking have caused people in lesser developed countries of the world to turn away from eating beans. In order to increase the consumption of beans it is necessary to develop high yielding cultivars that are resistant to pests and have good food quality. It will be difficult to incorporate selection for nutritional and culinary quality into bean breeding programs that historically selected for increased and stabilized yield. Modern technology has provided the means by which nutritional and culinary quality study may be conducted on small amounts of seed. The present study was undertaken to determine the inheritance of cooking time and uniformity, tannin and protein content, and the culinary quality of a diverse population of beans. Eight strains were crossed in diallel and the eight parents and F(,2) and F(,3) progenies grown at two locations for evaluation. Highly significant differences were observed among entries for cooking time, uniformity of cooking, tannin and protein content and for eight of nine culinary quality traits. Partitioning of variability into GCA, SCA, and reciprocal causes revealed highly significant GCA mean squares for the traits. In some cases SCA variance was also significant; however, when significant, SCA variance components were always smaller in magnitude than GCA components. Reciprocal differences were detected for a few traits but no consistent pattern over location or generation was noted.
520 $a Quick cooking characteristics of parental strains were transmitted to progenies. Crosses of low x low and high x high protein parents had progenies that were also low and high, in protein content, respectively. Highly significant correlation between GCA effects in the F(,2) and F(,3) and between parental values and the GCA effects of parents was observed. Selection aimed at improving the cooking time and cooking uniformity, soakability, and palatability of beans can be practiced in generations when plants are more heterozygous after the initial cross. Selection for low tannin and high protein among progeny from a cross should result in the stabilization of these traits in a single cultivar.
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773 0 $t Dissertation Abstracts International $g 46-07B.
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791 $a Ph.D.
792 $a 1985
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=8520574