Maternal effect associated to cooking quality of common bean
Silvia Regina Rodrigues de Paula Ribeiro, Magno Antônio Patto Ramalho, and Ângela de Fátima Barbosa Abreu
The cooking time of common bean grains is one of the determinant factors for the consumer acceptance of a cultivar. Since in the segregating populations tegument and cotyledons are in different generations, one needs to know which one of these structures influences the cooking quality to define breeding objectives. We evaluated the parentals, the F1, F2, and F3 generations and the reciprocals of the crosses CI-107 x Carioca-80, CI-107 x Amarelinho and CI-107 x G2333. A maternal effect was stated in the trait expression since bean cooking quality was mainly determined by the tegument constitution. The inferences derived from genetic and phenotypic parameters were not expressively affected by storing, whereas the cooking time increased with higher grain ages.