The inheritance of seed color and seed luster of mungbean was studied by using accessions/varieties with different seed color,black (Bkck),green (KPS1) and green (KPS2).In KPS2×Bkck combination,the p2 seed color ...The inheritance of seed color and seed luster of mungbean was studied by using accessions/varieties with different seed color,black (Bkck),green (KPS1) and green (KPS2).In KPS2×Bkck combination,the p2 seed color was shiny black.The F3 data indicated the following genotype:3B-for black seed color,and 1 bb for green seed color.Plant purple petiole gene and black seed color gene were very close linkage.There was no segregation between them.Perhaps the same gene B controlled the color of purple petiole.Moreover in KPS1X Bkck combination F3 seed color popuktion showed a wide rang of phenotypic variability.Perhaps seed luster was controlled by more than two genes.展开更多
Keeping in view the importance of amylose for various food industries as well as its importance on domestic level, the current study was conducted to analyze the amylose content of pulses of common use e.g. mungbean ...Keeping in view the importance of amylose for various food industries as well as its importance on domestic level, the current study was conducted to analyze the amylose content of pulses of common use e.g. mungbean （NM-92, NM-98 and Ramazan） and kabuli type chickpea （CMNKI0-99, CMNK452-2 and Hassan 2k） varieties and quantifying the influence of cooking （boiling） on the amylose contents of pulses. The data revealed that moisture and arnylose content of uncooked mungbean varieties ranged 9.01-9.47% and 20.06-22.26% respectively. The moisture and amylose content of Kabuli type chickpea varieties varied 8.52-8.79% and 20.25-22.83% respectively. Moisture content of mungbean （64.16-66.08%） as well as chickpea （55.56-61.52%） varieties increased after cooking. For all the three varieties of mungbean the observed cooking time was 11 minutes. The maximum value of amylose content was assayed for NM-98 （20.74%） followed by Ramzan （20.24%）. The cooking time of Kabuli type chickpea varieties CMNK-452-2 and CMNK-10-99 was 60 min. Hassan 2K observed more cooking time （90 min） and highest value of amylose content in cooked （19.01%） samples. The effect of cooking/varietals on sensory evaluation （appearance, flavor, texture and overall acceptability） of mungbean varieties was statistically non significant attributes. Among chickpea varieties, Hassan 2K was ranked lowest due to its small size and hard texture and the sensory attributes were statistically significant （P 〈 0.05） as compared to the other two varieties.展开更多
文摘The inheritance of seed color and seed luster of mungbean was studied by using accessions/varieties with different seed color,black (Bkck),green (KPS1) and green (KPS2).In KPS2×Bkck combination,the p2 seed color was shiny black.The F3 data indicated the following genotype:3B-for black seed color,and 1 bb for green seed color.Plant purple petiole gene and black seed color gene were very close linkage.There was no segregation between them.Perhaps the same gene B controlled the color of purple petiole.Moreover in KPS1X Bkck combination F3 seed color popuktion showed a wide rang of phenotypic variability.Perhaps seed luster was controlled by more than two genes.
文摘Keeping in view the importance of amylose for various food industries as well as its importance on domestic level, the current study was conducted to analyze the amylose content of pulses of common use e.g. mungbean （NM-92, NM-98 and Ramazan） and kabuli type chickpea （CMNKI0-99, CMNK452-2 and Hassan 2k） varieties and quantifying the influence of cooking （boiling） on the amylose contents of pulses. The data revealed that moisture and arnylose content of uncooked mungbean varieties ranged 9.01-9.47% and 20.06-22.26% respectively. The moisture and amylose content of Kabuli type chickpea varieties varied 8.52-8.79% and 20.25-22.83% respectively. Moisture content of mungbean （64.16-66.08%） as well as chickpea （55.56-61.52%） varieties increased after cooking. For all the three varieties of mungbean the observed cooking time was 11 minutes. The maximum value of amylose content was assayed for NM-98 （20.74%） followed by Ramzan （20.24%）. The cooking time of Kabuli type chickpea varieties CMNK-452-2 and CMNK-10-99 was 60 min. Hassan 2K observed more cooking time （90 min） and highest value of amylose content in cooked （19.01%） samples. The effect of cooking/varietals on sensory evaluation （appearance, flavor, texture and overall acceptability） of mungbean varieties was statistically non significant attributes. Among chickpea varieties, Hassan 2K was ranked lowest due to its small size and hard texture and the sensory attributes were statistically significant （P 〈 0.05） as compared to the other two varieties.
