Cooking time of black beans genotypes evaluated in different environments.

AUTOR(ES)

TORGA, P. P.

FONTE

Annual Report of the Bean Improvement Cooperative

DATA DE PUBLICAÇÃO

2011

RESUMO

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.

ASSUNTO(S)

feijão preto phaseolus vulgaris melhoramento genético vegetal cocção

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