Search Results

You are looking at 11 - 15 of 15 items for

  • Author or Editor: W. A. Frazier x
Clear All Modify Search

‘Oregon 83’ is a bush green bean developed for commercial processing in western Oregon, where beans of the ‘Blue Lake’ type, either bush or pole, have been important for about 50 years. ‘Oregon 83’ is generally ‘Blue Lake’ in foliage and pod characteristics (Fig. 1). It may supplement or partially replace ‘Oregon 1604’, a high yielding cultivar from the Oregon State University breeding program. Compared to ‘Oregon 1604’, ‘Oregon 83’ is slightly later, has a shorter, straighter pod, and better growth habit. The medium-length, generally straighter pods should facilitate more efficient processing.

Open Access

Abstract

‘Oregon 91’ is a bush green bean developed for commercial processing in western Oregon. It results from 22 years of breeding to develop bush bean cultivars with pod characteristics of ‘Blue Lake’ pole bean and an acceptable growth habit. ‘Oregon 91’ should complement or partially replace ‘Oregon 1604’, a bush green bean of ‘Blue Lake’ type which has been important to Oregon processors because of its earliness and dependable production. Compared to ‘Oregon 1604’, ‘Oregon 91’ is slightly later in maturity and slightly less productive, but has a better growth habit and straighter pods. It should be most useful to processors who need pods of smaller diameter than those of ‘Orergon 1604’.

Open Access

Abstract

‘Oregon 43’, is a bush green bean (Phaseolus vulgaris L.) of ‘Blue Lake’ type, developed for processing in western Oregon. ‘Oregon 43’ will usually equal or exceed the yield of ‘Oregon 1604’, a currently important cultivar, at smaller sieve sizes. It thus may give more favorable grades and higher return to the grower, but, pod wall fiber can develop by the sieve-6 stage of maturity, requiring careful management by processors. General quality of ‘Oregon 43’ has been acceptable for canning and freezing when it is harvested within a normal commercial maturity range. It may be of most value where a large percentage of sieve-4 pods are needed.

Open Access

Abstract

Inheritance of the volatile flavor component l-octen-3-ol in ‘OSU 58-110’ × ‘Bush Romano FM-14’ was determined, using gas-liquid chromatographic technique with gas-entrainment on-column trapping. The low concentration of l-octen-3-ol characteristic of ‘58-110’ was dominant in the F1, F2 and backcrosses. The range of concentration in each parent and the F1 was about 80 ppb. The concentration in the F1 was nearly identical to that of the low parent. F2 and backcross data were continuous over a wider range of concentration than the parents or F1. A definite bimodal distribution was not apparent.

Open Access

Abstract

Concentration of 17 volatile components in canned, frozen, and fresh green bean pods was determined by gas-liquid chromatography. Only l-octen-3-ol differed quantitatively with cultivar. Almost all volatile components detected in frozen pods were greatly reduced or lost as compared to those in fresh pods. In canned pods most of the “higher boiling” compounds were found to decrease while some “lower boiling” compounds increased considerably, l-octen-3-ol, a significant component of bean flavor, increased with time after thawing of the frozen samples, while very little change was observed in the concentration of other compounds. In fresh green beans the concentration of l-octen-3-ol was highest early in pod growth and decreased rapidly through the 21st day after anthesis and attainment of maximum marketable pod size.

Open Access