A study was conducted to investigate the extent of genetic variations and the interrelationships of several quality traits of cultivars of navy and pinto bean (Phaseolus vulgaris L.) grown at 3 locations in Michigan. The measured traits were seed weight, initial weight of solids, surface color of dry and processed beans (L, aL, bL), weight of soaked beans, hydration ratio, clumps, splits, texture, washed and drained weight, and processed bean moisture. Significant cultivar differences were observed for most of the traits in both classes of beans. Location effects were highly significant for all traits. Certain traits showed significant cultivar × location interactions. Phenotypic correlation coefficients among pairs of characters indicated that, with few exceptions, there were low assocations among quality characters. Principal component analysis confirmed the independence of traits. A selection strategy based on a tandem selection procedure followed by construction of selection indices was suggested.
Received for publication 29 Sept. 1983. Joint contribution from the Departments of Crop and Soil Sciences and Food Science and Human Nutrition, and USDA-Agricultural Research Service. Approved for publication by the Michigan Agriculture Experiment Station as Journal Article No. 10820. The authors are grateful to Gregory Varner, Director of Research, Michigan Dry Edible Bean Production Research Advisory Board, for providing the seed materials. Mention of a trade name, proprietary product or specific equipment does not constitute a guarantee or warranty by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may be suitable. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.
Assistant Professor, Dept. of Crop and Soil Sciences.
Research Geneticist, USDA-Agricultural Research Service.
Professor, Dept. of Crop and Soil Sciences.
Associate Professor, Dept. of Food Science and Human Nutrition.