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Dry beans (Phaseolus vulgaris L.) are a rich source of protein, carbohydrate, dietary fiber, and minerals. Seed chemical composition can play an important role in the sensory perception of bean seeds after cooking. Understanding the inheritance of seed chemical composition would provide essential tools to improve nutritive value and/or sensory traits. Quantitative trait loci (QTL) affecting seed coat content of dietary fiber, uronic acid, calcium, magnesium, and ash, as well as cotyledon contents of protein, starch, amylose, and apparent amylose, were mapped in a recombinant inbred line population derived from the cross Xana/Cornell 49242. All analyzed traits showed normal distributions and significant transgressive segregation (P

Few studies have explored sensory variability in beans. We used geographic, agronomic, morphological, and genetic criteria to select numerous groups of landraces from among the many collected in Catalonia (northeast Spain). Beans cultivated in a single location to avoid environmental effects were submitted to a trained panel for sensory analysis. We used multiple linear regression to explore whether the flavor and texture of the seed (evaluable only by tasting after cooking) can be estimated from easily measurable traits like the appearance of the beans. The degree of variability found for all sensory traits (coefficients of variation: 20–70 %) was similar to that of agronomic traits; however, entries were grouped differently for sensory and agronomic traits, suggesting independent evolution. Negative genotypic correlations between some sensory traits will probably hinder attempts to achieve ideotypes combining low seed-coat perceptibility, low mealiness, and high flavor. Regressions between easily measurable traits (agronomic and culinary traits and appearance of the seeds) and flavor and texture yielded R2 values ranging from 0.47 to 0.64. We consider these values good enough for rough screening of sensory attributes in genetic resources studies or breeding.

BACKGROUND: The concession of Protected Designation of Origin (PDO) often depends more on historical criteria rather than on objective descriptions of the products to be protected. Only in a few cases (e.g., wines) are the characteristics that justify the concession of PDO starting to be scientifically documented. The present study aimed to determine whether sensory and commercial differences in beans could be used to objectively define PDOs. As a model we studied beans from two areas in Catalonia that market similar products and that are applying for PDO recognition (‘Mongetes del Ganxet Valles-Maresme’ and ‘Fesols de Santa Pau’). RESULTS: Sensory panel studies and agronomical measurements showed that beans from the two PDO candidates can be clearly differentiated both on appearance and sensory qualities. Furthermore, some sensory differences related to soil variation were detected within the PDO ‘Mongetes del Ganxet Valles-Maresme’, the larger and more heterogeneous of the two PDOs. This would enable commercial differentiation within the PDO according to the different gastronomical properties of the product. CONCLUSION: An objective approach based on sensory and agromorphological traits can be used to objectively delimitate PDOs in beans and better protect their markets. Copyright © 2008 Society of Chemical Industry

The increase in the consumption of pulses in developed countries is strongly related to the availability of varieties with high-quality sensory attributes. Local varieties show variability of this characteristic but the extent is unknown. This study aims to assess the variability in texture and chemical composition among traditional Spanish varieties of common beans. Texture differences among varieties found by panellists correspond to chemical variation, although chemical differences within varieties seem greater than those reported in sensory analyses. It seems reasonable to screen existing information on the chemical composition of common beans to identify promising varieties to be tested in sensory trials. Nevertheless, selection within varieties should be performed only after sensory tests on the degree of differences shown by extreme genotypes for components such as protein or starch. Copyright © 2006 Society of Chemical Industry

The chemical composition determines plant-derived foods’ sensory traits; genetic and environmental effects and their interactions determine chemical composition. Understanding the importance of each factor should help characterise foodstuffs according to the variety and place of cultivation. We studied the effects of variety (five landraces + two checks) and environment (five locations and two years) on some molecules important for beans’ ( Phaseolus vulgaris L.) sensory value. The greatest location effects were on protein and starch content and variety effects were due to combinations of traits (mainly sucrose, protein, and malic acid). The variety × location interactions detected in protein, sucrose, citric acid, and malic acid were difficult to associate to the gastronomic success of a particular variety cultivated at a particular location. Our results showed that protected designation of origin (PDO) in beans could be delimited on the basis of chemical composition, derived from the particular environmental characteristics of a region and the genetic characteristics of the varieties admitted.

Breeding for increased Total Digestible dry matter yield (TDdmy) in forage maize presents problems due to trait complexity, low heritabilities of its components, and difficulty of some analysis. Consequently the use of indirect selection would be an alternative procedure in order to advance in this character. Previous studies on several morphological traits pointed to the diameter of the first stem elongated internode as a good trait to select. This diameter has an acceptable heritability (h2=0.37), is positively correlated with yield (r=0.52), is not negatively correlated with nutritive quality, and can be measured before flowering, thus allowing to make crosses among the selected plants. To check this in a practical manner five cycles of mass selection were undertaken in Lancaster variety. The comparative study of the five selected generations and the base population yielded the following results: a) a constant increase in stem diameter of about 4% per generation, b) a constant increase of stover yield, and an increase of ear yield interrupted at the third cycle of selection, c) no changes in stover digestibility but a 24% increase in TDdmy at the end of the process, due to the increase in biomass yield, d) a 4.4% increase in days to flowering at the end of the process. Although the correlated response of the ear yield stopped at the third cycle of selection it is concluded that stem diameter is a good trait to select in order to improve TDdmy.

‘‘Calc xots’’ are the floral stem of secondyear onion resprouts of the ‘Blanca Tardana de Lleida’ onion landrace. These resprouts are harvested during winter (December to April) when they reach the commercial size for consumption, i.e., when the edible white part is 200 mm long and 25 mm in diameter. Each onion yields between one and 20 ‘‘calc xots,’’ and their thickness is negatively correlated with the number of ‘‘calc xots’’ per onion, i.e., plants with a high number of resprouts yield few, if any, commercial ‘‘calc xots.’’ In the field management, all the resprouts from an onion are harvested at the same time, when 50% or more reach the commercial size indicated as specified in the regulations for the ‘Calc xot de Valls’ Protected Geographical Indication (http:// www.gencat.cat). This particular use of the onion is typical of Catalonia (northeast Spain), where ‘‘calc xots’’ are usually grilled or roasted. The tradition dates from the 1930s and has recently started to spread to other regions in Spain and other countries; the current market volume is 20 million Euros and is quickly rising. Traditionally producers have used local populations of the landrace and no breeding programs had been undertaken (Munoz et al., 2003), resulting in large differences in the yield of commercial ‘‘calc xots’’ per plant and low total yields. Compared with previously existing populations, the two new cultivars obtained, ‘Roquerola’, an early cultivar, and ‘Montferri’, a late cultivar, significantly increase the mean number of commercial ‘‘calc xots’’ obtained from each plant while maintaining the sensory characteristics. The combined use of these two cultivars makes it possible to begin the growing season earlier and maintain production throughout the winter, when the demand is highest. Origin

The cultivar Croscat is a common bean inbred line developed by the Fundacio Miquel Agusti from the ‘Tavella Brisa’ landrace. This landrace is adapted to the climate (Mediterranean with Atlantic components) and soil (volcanic soil with high levels of potassium, very good water retention, and high cationic exchange capacity) of the Volcanic Region of Santa Pau in Garrotxa County in northeast Spain. Seeds are sown at the end of May or beginning of June, depending on the rains because the beans are cultivated without irrigation. Depending on the weather in the fall and the time when the seeds are sown, beans are harvested between the beginning of September and the end of October. In the last 30 years, the ‘Tavella Brisa’ germplasm has suffered numerous introgressions (Sanchez et al., 2007) that have modified the populations and affected its sensory value. On the other hand, this landrace, which now includes growth Types I and II (Singh, 1982), was formerly grown together with maize and suffers from lodging, thus making mechanized harvesting difficult when it is cultivated without support. ‘Tavella Brisa Croscat’ was developed through selection with the aim of preserving the sensory traits of the landrace (low seed-coat perceptibility, medium–low mealiness, mild and pleasant taste, purple pod) and its tolerance to drought and heat stress while improving the architecture of the plant (more upright) to facilitate mechanized harvesting. The new cultivar is also a good starting point for introducing resistances to diseases and pests. Furthermore, the development of a homogeneous inbred line that has the main differential traits of the landrace helps support the application for the European label Protected Denomination of Origin (European Commission, 2006a; 2006b) that the area’s farmers have submitted.