New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

Abstract The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.摘要 当前用于评估干豆烹饪品质的现有方法，难以满足大批量后代群体的测评需求。本研究旨在提出一种全新的谷物烹饪品质测评策略，并借助选择指数（selection index）估算遗传与表型参数。研究针对某轮回选择项目第13轮的256个后代群体，在3个试验点开展产量、粒型及蒸煮籽粒性状的测评：将每个后代群体的籽粒样品置于蒸煮装置中，测定其蒸煮籽粒百分比。相较于现有方法，该新型烹饪品质测评策略效率显著提升，单位时间内可测评的后代群体数量增至原先的9倍。籽粒产量与蒸煮籽粒百分比、粒型之间无显著相关性，这表明借助选择指数可选育出兼具高产特性、优良籽粒外观与优异烹饪品质的品系。