Cooking time of black beans genotypes evaluated in different environments.
Cooking time of black beans genotypes evaluated in different environments.
Author(s): TORGA, P. P.; PEREIRA, H. S.; MELO, L. C.; BASSINELLO, P. Z.; TEIXEIRA, W. G.; MELO, G. C.; PAIVA, B. A. R.; CABRERAR DIAZ, J. L.; MAGALDI, M. C. S.; DEL PELOSO, M. J.; MELO, P. G. S.; FARIA, L. C.; WENDLAND, A.
Summary: Lines developed by breeding programs are expected to have improved agronomical characteristics, good culinary quality such as environment affected cooking time. Since the final quality tests of black bean lines from the Rice and Beans Research Center breeding program are carried out in a great number of environments. it is possible to determine the cooking time of lines tested in those environments and to verify the presence of genotype x ambient interaction.
Publication year: 2010
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Rice & Beans
Observation
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