Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)
| العنوان: | Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.) |
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| المؤلفون: | Pedro A. Casquero, Francesc Casañas, Antonio Almirall, S Mayo, Ana Rivera, Joan Simó, Roser Romero-del-Castillo, Marçal Plans |
| المساهمون: | The National Institute for Agronomic Research (INIA), projects RF 2010-00005-C05 and RTA 2011-00076-C02-02, Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
| المصدر: | Spanish Journal of Agricultural Research; Vol 14, No 1 (2016); e0701 Recercat. Dipósit de la Recerca de Catalunya instname UPCommons. Portal del coneixement obert de la UPC Universitat Politècnica de Catalunya (UPC) Spanish Journal of Agricultural Research; Vol. 14 No. 1 (2016); e0701 Spanish Journal of Agricultural Research; Vol. 14 Núm. 1 (2016); e0701 SJAR. Spanish Journal of Agricultural Research Spanish Journal of Agricultural Research, Vol 14, Iss 1, p e0701 (2016) |
| بيانات النشر: | Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2016. |
| سنة النشر: | 2016 |
| مصطلحات موضوعية: | 0106 biological sciences, Germplasm, Coat, Resistance, Organoleptic characters, Sensory system, variability in beans, variability for sensory and culinary traits, region of domestication, Mongetes -- Cocció, Culinary characterization, 01 natural sciences, lcsh:Agriculture, organoleptic characters, 0404 agricultural biotechnology, Genetic Resources, Spanish core collection, Genetic resources, Botany, Enginyeria agroalimentària::Agricultura::Horticultura [Àrees temàtiques de la UPC], Common bean, agriculture, Plant Breeding, Genetics and Genetic Resources, Aroma, Flavor, domestication region, biology, culinary characterization, lcsh:S, food and beverages, 04 agricultural and veterinary sciences, Pythium ultimum, biology.organism_classification, Water absortion, 040401 food science, genetic resources, Horticulture, Landraces, Domestication region, Habit (biology), core collection, Phaseolus, Agronomy and Crop Science, 010606 plant biology & botany |
| الوصف: | The Spanish National Plant Genetic Resource Center’s core collection of bean germplasm includes 202 accessions selected from more than 3000 accessions in function of passport data, seed phenotype, genetic background, and agronomic traits. To acquire more useful information about these accessions, we cultivated and characterized them for sensory and culinary traits. We found considerable variation for culinary and sensory traits of the cooked beans (mean coefficients of variation: 41% for the sensory traits and 40% for the culinary traits). The large dataset enabled us to study correlations between sensory and culinary traits and among these traits and geographic origin, seed color, and growth habit. Greater proportion of white in the seed coat correlated positively with brightness and negatively with mealiness (r=0.60, r=-0.60, ppppwww.crf.inia.es/crfesp/paginaprincipaljudia.asp. |
| وصف الملف: | application/pdf; text/html; application/xml |
| اللغة: | English |
| تدمد: | 2171-9292 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b1ba458abc742cbddb925b674481452 http://revistas.inia.es/index.php/sjar/article/view/7726 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....4b1ba458abc742cbddb925b674481452 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 21719292 |
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