Table 3.
Cooking Times of Unsoaked Genotypes in the Yellow Bean Panel 1.
| Genotype (Seed Type) | Cooking Time (min) 2 | Cooking Class |
|---|---|---|
| Blanco (white) | 76 k,l | fast |
| PI527521 (white) | 76 j,k,l | fast |
| Ervilha (Manteca) | 76 l | fast |
| Cebo (Manteca) | 76 l | fast |
| Mantega (Manteca) | 79 i,j,k | fast |
| Uyole 04 (lt. Amarillo) | 82 h,i,j | moderate |
| Chumbo (Njano) | 83 h | moderate |
| Uyole 98 (dk. Amarillo) | 83 h,i | moderate |
| JB178 (Red Mottled) | 95 g | moderate |
| Canario, Cela (Canary) | 101 f | moderate |
| Y11405 (Mayocoba) | 101 f | moderate |
| DBY28-1 (Mayocoba) | 108 d,e | moderate |
| PI527538 (Njano) | 108 e | moderate |
| Canario (Canary) | 112 c,d | slow |
| ACC Y012 (Mayocoba) | 113 b,c | slow |
| CDC-Sol (Mayocoba) | 116 b | slow |
| PR0737-1 (Red Mottled) | 124 a | slow |
| Amarelo (dk. Amarillo) | 126 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 left unsoaked 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.