Genetic Variability and Qualitative Traits in Pole-Type French Bean (Phaseolus vulgaris L.) Genotypes
Abstract
Thirty-two pole-type French bean genotypes were evaluated in a randomized block design with two replications during Rabi 2022–23 at the Regional Agricultural Research Station, Vijayapura, University of Agricultural Sciences, Dharwad, Karnataka, India. High genotypic and phenotypic coefficients of variation (GCV and PCV >20%) were recorded for protein content and reducing sugar content in pods, indicating substantial genetic variability with minimal environmental influence and good scope for improvement through direct selection. Moderate GCV and PCV (10–20%) for non-reducing sugar content in pods suggested the involvement of both additive and non-additive gene effects, reflecting adequate variability and the usefulness of phenotypic selection. High heritability (>60%) coupled with high genetic advance as per cent of mean (>20%) was observed for protein, reducing sugar, and non-reducing sugar contents in pods, indicating predominance of additive gene action. Therefore, direct selection would be effective for improving these traits. Evaluation of qualitative pod traits revealed significant variation for pod colour, shape, curvature, stringlessness, beak position, and beak orientation among genotypes. Genotypes IC-632961 and IIHR-01 were identified as superior based on round, stringless pods with attractive medium green colour, making them desirable for both consumer preference and commercial cultivation.
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Introduction
French bean (Phaseolus vulgaris L.) is one of the most common and widely grown vegetable crops in India with a chromosome number of 2n=22. According to Vavilov (1950), the origin of French bean is Southern Mexico and Central America, while the Peruvian-Ecuadorian-Bolivian area is considered to be a secondary centre of origin. It was originated from wild species Phaseolus aborigineus (L.) and domesticated in Mexico, Peru, and Colombia about 8000 years ago. This crop has extensive geographical distribution in the world.
French bean is known by several names related to its purpose of usage as vegetable viz., string bean, snap bean, salad bean, haricot bean, and green bean. However, the terms bean, dry bean, kidney bean, and navy bean are designated to pulses (George, 1985). Furthermore, string bean, dwarf bean, and pole bean pertain to distinct growth patterns. In different languages, it has diverse identities viz., rajmash in Hindi and tingala avare in Kannada. French bean varieties are categorized based on their growth habits i.e., bush type with compact segments, semi-pole type with more extended segment, and pole type with viny growth longer than semi-pole type (Prabhakar et al., 2016).
It is cultivated all over the world and has a wide geographical distribution. French bean is mainly used for immature green pods. Rajmash or dried pods are utilized as a pulse and provide a good source of proteins for humans (Abate, 2006). Immature pods are eaten fresh and can be easily preserved by freezing, canning, or dehydrating.
Conclusion
From the present study, the maximum protein content in pods was recorded in genotype EC-398555 (2.11 g per 100 g) followed by IC-538073 (2.07 g per 100 g) and IC-313320 (2.05 g per 100 g). These genotypes demonstrated superior nutritional potential compared to the others, indicating their suitability for improving dietary protein content through selection and breeding programs. Based on pod characteristics such as shape, stringlessness, and colour, the genotypes IC632961 and IIHR-01 were identified as superior. These genotypes produced round, stringless pods with an attractive medium green colour, making them more desirable in comparison to the other genotypes studied. Their favourable pod traits suggest potential value for both consumer preference and commercial cultivation. The high heritability coupled with high genetic advance for protein and sugar contents indicates that additive gene action predominates, making direct selection effective for improving these nutritional traits.
References
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