Effects of factors affecting cooking characteristics and protein content in 15 red bean genotypes (Phaseolus vulgaris L.) under normal irrigation

Document Type : مقالات پژوهشی

Authors

• Azar Mohamadi
• Mohamadreza Bihamta
• Hamidreza Dorry

10.22067/ijpr.v1i2.9213

Abstract

Abstract
In order to study the effects of quantitative and qualitative traits on cooking characteristics and protein percentage of 15 Red bean genotypes, a Randomized Complete Block Design was conducted with three replications in normal irrigation and drought stress. These traits were measured in farm and nutrition laboratory employing international standard of CIAT. Analyses of variance showed that genotype were significantly different at some quantitative and qualitative traits under two independent conditions. Some of quantitative traits consisted of plant height, number of node per main shoot, days to 50% flowering, seed filling duration, seed size, 100 seed weight and protein percentage. The qualitative traits also consisted of hydration capacity, swelling capacity and seed appearance. Results of mean comparisons showed that the protein percentage increased under drought stress. Maturing and cooking time increased with drought stress. In factor analysis, 70% of total variation was explained by four hidden factors. These factors in normal condition were growth type, cooking characteristics and protein quality. In drought stress four factors in factor analysis was included plant physiological, seed yield related, seed quantitative, cooking ability and cooking time characteristics, respectively.

Key words: Cooking ability, Drought stress, Factor analysis, Protein percentage, Red bean

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