Cooking quality of common beans as influenced by different nitrogen levels and time of application
2009
Coelho, C.M.M. (Universidade Do Estado De Santa Catarina, Lages-SC (Brazil). Departamento De Agronomia) | Vargas, V.P. (Universidade Do Estado De Santa Catarina, Lages-SC (Brazil). Departamento De Agronomia) | Souza, C.A. (Universidade Do Estado De Santa Catarina, Lages-SC (Brazil). Departamento De Agronomia) | Pereira, T. (Universidade Do Estado De Santa Catarina, Lages-SC (Brazil). Departamento De Agronomia) | Santos, J.C.P. (Universidade Do Estado De Santa Catarina, Lages-SC (Brazil). Departamento De Solos)
This study was conducted to evaluate the influence of N fertilization on the yield, cooking quality and nutritional characteristics of the common bean. Treatment combinations were two cultivars (cvs. IAPAR-81 & Uirapuru) and four levels of topdressing N (0, 40, 80 & 120 kg N per ha). Observations were taken at two stages of plant development, at three trifoliate leaf (V4) and flowering phases (R6). The seed traits analyzed were; hydration time, hydration capacity, cooking time, phytate content, phosphorus content, soluble and total protein content and 100 seed weight. The results revealed that N topdressing led to changes in cooking time, but these changes were dependent on the genotype, the plant growth stage and N level. The dose and stage recommended for N topdressing of common beans (V4, 40 kg N per ha), showed a shorter cooking time for the cv. IAPAR (32 min) than cv. Uirapuru (43 min). This short cooking time was associated with higher hydration time, total proteins, phytate and 100 seeds weight and lower hydration capacity. The cv. Uirapuru showed a decrease in cooking time at both stages with increased N topdressing, but was more pronounced at the R6 stage, with higher yield. These data led us to recommend delayed N topdressing for this variety.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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