Genetic gain for technological traits in new cultivars developed by the Southern Brazilian common-bean network

Abstract

ABSTRACT Estimating the genetic gain obtained for technological quality traits over the years makes it possible to analyze whether the changes made meet consumer preferences, which represents an important innovation for common-bean breeding programs. The objectives of this study were to obtain genetic gain estimates for technological grain quality traits of common bean lines and investigate whether the modifications made were favorable in the context of sustainability and food and nutritional security for the coming generations. Twenty-four experiments were conducted between the years 2010 and 2022 and a total of 75 common bean lines were evaluated. Genetic gains of technological grain quality traits were determined by the Vencovsky’s (1988) method adapted for biennia. There was a significant effect of genotype for most traits evaluated, which shows the existence of genetic variability. Mass of 100 grains and water absorption had a negative genetic gain of -2.91% and -0.55% per year, respectively, indicating a reduction in these traits. Genetic gain was zero for L* value (lightness) and cooking time, denoting a plateau for these traits. Most of the common bean lines exhibit adequate L* values for carioca (L* ≥ 53) and black (L* ≤ 22) bean grains; a mass of 100 grains from 20 to 25 g; and fast cooking (≤ 25 min). The new common bean cultivars released for cultivation in the southern region of Brazil have high technological grain quality, being favorable in a context of sustainability and food and nutritional security for the coming generations.