Table 2.
Cooking Times of Pre-Soaked Genotypes in the Yellow Bean Panel 1.
| Genotype (Seed Type) | Cooking Time (min) 2 | Cooking Class |
|---|---|---|
| Blanco (white) | 16 k | fast |
| PI527521 (white) | 18 k | fast |
| Ervilha (Manteca) | 18 j,k | fast |
| Cebo (Manteca) | 19 j,k | fast |
| Mantega (Manteca) | 19 j,k | fast |
| Uyole 04 (lt. Amarillo) | 22 i,j | moderate |
| Chumbo (Njano) | 24 h,i | moderate |
| Uyole 98 (dk. Amarillo) | 26 f,g,h | moderate |
| JB178 (Red Mottled) | 26 g,h | moderate |
| ACC Y012 (Mayocoba) | 28 e,f,g | moderate |
| Canario, Cela (Canary) | 29 e,f,g | moderate |
| CDC-Sol (Mayocoba) | 30 d,e,f | moderate |
| DBY28-1 (Mayocoba) | 31 d,e | moderate |
| Y11405 (Mayocoba) | 33 d | moderate |
| Canario (Canary) | 38 c | slow |
| PI527538 (Njano) | 39 c | slow |
| PR0737-1 (Red Mottled) | 59 b | slow |
| Amarelo (dk. Amarillo) | 69 a | slow |
1 Values are combined means of duplicate measurements from two field replicates per genotype (n = 4) for field seasons 2015 and 2016. Means sharing the same letter are not significantly different at p ≤ 0.05. 2 Raw seed were soaked in distilled water for 12 h prior to determining the number of minutes to reach 80% cooking time with an automated Mattson pin-drop device, then categorized top to bottom from the fastest to slowest cooking entry. (lt.) light yellow; (dk.) dark yellow.