GUAR BEAN PRODUCTION IN GEORGIA

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  • 1 Agricultural Research Station, Fort Valley State College, Fort Valley, GA 31030-3298
  • 2 Department of Food Science and Technology, University of Georgia, Athens, GA 30602

Guar or cluster bean (Cyamopsis tetragonoloba (L.) Taubert), a leguminous plant, is grown in many parts of the world for consumption as green beans. However, information on green bean yield and their nutritional quality is lacking. Our objectives were to determine yield potential, optimum harvesting time, and nutritional quality of green guar beans. We planted 10 guar varieties in a RCBD with 4 replications on 1 June 1990 at Fort Valley, Georgia. The guar bean production was recorded at 55, 70, 85, and 100 days after planting (DAP). Significant variation for bean yield existed among genotypes. The bean yield (kg ha-1) varied from 9549 (Kinman) to 1629 (HG-75), at 85 DAP. The highest yield at 100 DAP was recorded for Lewis. The ideal harvesting time, based on degree of yellowness and bean texture, for Durga Jay, Esser, Hall, SPS-119, and Lewis seemed to be 100-115 DAP whereas the beans of Brooks, HG-75, HSB-130, Kinman, and Santa Cruz became tougher and yellow by 100 DAP. A comparison with published results of snap beans and edible-pod peas indicated that green guar beans contained greater amounts of protein, total carbohydrates, vitamin C, calcium, iron, manganese, phosphorus, potassium, and sodium. These results indicate that green guar beans can be a potential alternate source of income for farmers in Georgia and other states.

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