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Cooking Time, Seed Darkening, and Iron and Zinc Concentrations of Selected Andean Genotypes of Common Bean

ABSTRACT Cooking time (CT), post‐harvest darkening (PHD), and micronutrient content influence consumer preference of common bean (Phaseolus vulgaris L.) varieties. The objective of this study was to evaluate Andean genotypes for CT, PHD, and seed iron and zinc concentration. A total of 52 genotypes...

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Furkejuvvon:
Váldodahkkit: Swivia Hamabwe, Kuwabo Kuwabo, Carlos Urrea, Karen Cichy, Kelvin Kamfwa
Materiálatiipa: Artigo
Giella:Inglês
Almmustuhtton: Wiley 2024-12-01
Ráidu:Legume Science
Fáttát:
common bean
cooking time
iron concentration
Phaseolus vulgaris
seed darkening
zinc concentration
Liŋkkat:https://doi.org/10.1002/leg3.70012
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