Caracterización sensorial y culinaria de germoplasma de judía grano (Phaseolus vulgaris L.) y aplicación a la mejora genética
- Autores: Ana Isabel Rivera Pinzano
- Directores de la Tesis: Francesc Casañas Artigas (dir. tes.)
- Lectura: En la Universitat Politècnica de Catalunya (UPC) ( España ) en 2015
- Idioma: español
- Tribunal Calificador de la Tesis: María José Díez Niclos (presid.), Jordi Valero Baya (secret.), Ana María Campa Negrillo (voc.)
- Programa de doctorado: Programa Oficial de Doctorado en Tecnología Agroalimentaria y Biotecnología
- Materias:
- Enlaces
- Tesis en acceso abierto en: TDX
- Resumen
In recent decades, much work has gone into collecting and conserving phytogenetic resources, resulting in a considerable increase in the number of entries stored ex situ in germplasm banks. However, these resources have been underexploited because, amongst other reasons, they have yet to be characterized and evaluated. Breeders need this information to obtain more productive and nutritious ideotypes that require less care and fulfill consumers¿ sensory preferences. The common bean (Phaseolus vulgaris L.) is the legume most consumed by humans. Being one of the most important sources of protein worldwide, it has high nutritional quality and affords some protection against certain diseases. In this species, the need for evaluation is especially evident for sensory and culinary traits. The lack of data about these traits blocks breeding for greater sensory appeal and impedes the consolidation of beans in the diets of the most demanding customers. This doctoral thesis aims to contribute to the rationalization of seed banks of beans collected in Catalonia and to expand the information available about the sensory and culinary traits of these materials as well as of those in the core collection of Spanish beans. Greater knowledge of the variability in this large group of entries will enable us to learn more about the genetic control of the degree of curvature in the Ganxet landrace and to orient a breeding program for another traditional landrace of interest, Tavella Brisa. The work done for this thesis has enabled the entries collected in Catalonia to be classified into 20 representative groups on the basis of morphological and molecular markers. It has also led to a rational ordering within the landrace with the greatest number of entries collected, Ganxet, in which 24 inbreds representing the variability within the landrace have been selected. Both in the core collection of Spanish beans and in the entries collected in Catalonia, the estimated variability for internal sensory traits and culinary traits is high, whereas the variability for the external sensory traits is somewhat lower. Analyzing this information in function of the area where the materials were originally domesticated has shown that Andean varieties have more perceptible seed coats, are mealier, and have stronger flavor than Mesoamerican varieties. An analysis of these traits in function of the color of the seeds has shown that white seeds have rougher seed coats, are less mealy, have milder flavor, and tend to break more during cooking. The data also show that the extreme curvature of seeds in the Ganxet landrace is genetically correlated with high protein content and low mealiness. Seed curvature is an easy-to-measure trait with relatively simple genetic control, involving at most 3 loci, and environmental factors have little influence on its expression. Thus, Ganxet could be used to increase protein content and decrease mealiness in other varieties of beans through backcrossing. In the Tavella Brisa landrace, a breeding program has enabled the obtainment of a new variety, Croscat, that conserves the morphologic and sensory traits of the historic landrace while eliminating agronomic defects such as lodging, facilitating mechanical harvesting and avoiding losses due to disease. These gains underline the high potential of ex situ conservation of entries once resources have been invested in characterizing, evaluating, and improving these materials.
