Cooking time of common beans carioca type evaluated in different environments.
Cooking time of common beans carioca type evaluated in different environments.
Author(s): TORGA, P. P.; PEREIRA, H. S.; MELO, L. C.; BASSINELLO, P. Z.; CARVALHO, H. W. L.; COSTA, A. F.; MAGALDI, M. C. S.; PAIVA, B. A. R.; WENDLAND, A.; MELO, P. G. S.
Summary: Cooking time is affected by various environmental factors and by the genotype. Considering that the final evaluation of carioca lines is performed in several environments, there is the possibility of measuring the cooking time of these lines, and also, to verify the existence of genotypes x environments interaction for that characteristic.
Publication year: 2011
Types of publication: Journal article
Unit: Embrapa Rice & Beans
Keywords: Cocção, Feijão, Melhoramento genético vegetal, Phaseolus vulgaris
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