Twenty seven common bean (Phaseolus vulgaris L.) lines were evaluated for cookability
and storability. Variation was observed among lines for cookability and seedling vigour
after accelerated aging. Cookability was found to be correlated to seed size, suggesting that
selection for small to medium size may help solve the problem of slow cooking in beans.
The differences among bean lines for decline in vigour with storage observed in this study
indicate that bean lines with improved storability can be identified through selection.
Keywords: Cookability, storability, seedling vigour, common bean, Phaseolus vulgaris.
Article DOI: NA
Print ISSN: 0019-5200
Online ISSN: 0975-6906
D. D. MWANDEMELE AND S. NCHIMBI info_circle