Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (Vigna radiata L.) Cultivars (Fabaceae) in China.

ABSTRACT: In recent years, with the expansion of mung bean (Vigna radiata L.) planting areas and the increase of consumer demand, it has become imperative to screen high-quality mung bean cultivars. In this study, the agronomic traits, fresh bean characteristics, and sensory evaluation of boiled beans were analyzed for 26 mung bean cultivars. The results showed that the variation coefficient and genetic diversity index of six agronomic traits of mung bean ranged from 9.04% to 44.98%, 1.68 to 1.96, respectively, with abundant genetic variation, and the highest was the grain yield. Mung bean cultivars with higher grain yield had more advantage in the number of branches, number of pods per plant, and 100-seed weight. The fresh bean traits were relatively stable, with an average coefficient varia

SUBMITTER: Zhao T 

PROVIDER: S-EPMC9222593 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature