[Effect of growing location on sensory properties and nutritional characteristics of black beans (Phaseolus vulgaris L.)].
The present research consisted of an evaluation of five genotypes harvested from six growing locations. Variables of sensory properties, cooking quality and nutritional characteristics were determined. Genotype with longer cooking time was BV which also present hard shell. Those of shorter cooking time were FMB and PV. In Calera frosting during pod filling, drastically reduced cooking time, sensory properties and tannins. Taking this location off, the analysis show little effect of genotype or growing location in regard to determined properties. The genotypes with lower content of tannins were PV and BV. The content of lectins were in general low for all samples and the diferences between genotypes were not statistically significant (p<0.05) but they did for growing location.
Castellanos
J Z
JZ
Instituto Nacional de Investigaciones Forestales y Agropecuarias. Universidad Autonoma de Queretaro, Facultad de Quimica.
Guzman-Maldonado
H
H
de Mejia
E G
EG
Acosta-Gallegos
J A
JA
D000704:Analysis of Variance; D007887:Fabaceae / Q000235:genetics / Q000378:metabolism*; D005511:Food Handling; D005838:Genotype; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value; D010835:Phytohemagglutinins / Q000378:metabolism; D037121:Plant Lectins; D010946:Plants, Medicinal; D012987:Soil / Q000032:analysis; D013652:Taste Threshold; D013997:Time Factors
D010835:Phytohemagglutinins; D037121:Plant Lectins; D012987:Soil
Efecto de la localidad de siembra sobre la aceptacion sensorial y otras caracteristicas nutricionales y de calidad del grano en frijol comun (Phaseolus vulgaris L.).