The development of common bean cultivars with high technological quality that are biofortified with minerals, is required to meet the demand for food with health benefits. The objectives of this study were to evaluate whether common bean genotypes differ in terms of technological and mineral biofortification traits, to study the correlations between these characters, to analyze the genetic dissimilarity of common bean genotypes, and to select superior lines for these traits. For this, 14 common bean genotypes were evaluated in experiments conducted in three growing seasons in the Rio Grande do Sul State, Brazil. A significant genotype x environment interaction was observed for technological quality (mass of 100 grains and cooking time) and biofortification traits (concentration of potassium, phosphorus, calcium, iron, zinc, and copper). Positive correlation estimates were obtained between phosphorus and potassium (r = 0.575), iron and zinc (r = 0.641), copper and iron (r = 0.729), and copper and phosphorus (r = 0.533). In the main component cluster analysis, four groups of genotypes were formed. The following lines are recommended for selection: LP 11-363 for fast-cooking, CNFC 11 948 for high iron concentration, and LEC 03-14 for high potassium, phosphorus, and calcium concentrations in grains. Common bean lines with high phosphorus and iron concentrations in grains can be indirectly selected based on higher potassium, copper, and zinc concentrations. Controlled crossings between LP 11-363 x CNFC 11 948 and LP 11-363 x LEC 03-14 are recommended to obtain segregating lines that are fast-cooking and biofortified with minerals.

Genetic variability of 32 inbred special grains bean lines was investigated for grain yield, mass of 100 grains, cooking time, and mineral concentrations in grains, and Z index was used for selection of superior lines in most of the characters. IAC Centauro, IAC Galante, Xamego, Ouro Branco, Montcalm, and Hooter lines presented high yield grain, short cooking time (less than 24 min), and high potassium (>14 g kg-1dry matter [DM]), calcium (>1.42 g kg-1DM), iron (>97.60 mg kg-1DM), zinc (>29.05 mg kg-1DM) and copper (>8.67 mg kg-1DM) concentrations, and their dietary use is therefore recommended. Cal-96 line presents higher Z index for grain yield and for the most of the minerals, and its use is recommended for crosses for the development of superior lines.

Combined selection for grain yield, cooking and nutritional quality is important in the improvement of the common bean (Phaseolus vulgaris L). The objectives of this study therefore were to evaluate the genetic variability of the common bean lines as to grain yield, cooking time and the minerals concentration in the grains, to study the linear association between these characteristics and use the index to select those advanced lines which are superior in most of these characteristics. To do this, 16 common bean lines were evaluated in two growing seasons. The data were subjected to variance analysis and the Pearson correlation, and the index was then estimated. The lines presented genetic variability for grain yield, cooking time and calcium and iron concentrations in the grains. Low values for the correlation estimates were found between grain yield and concentrations of potassium (r = -0.3497), zinc (r = 0.3486) and copper (r = 0.2729). The Gen Pr 14-2-3 line presents the highest index for grain yield, cooking time and concentrations of potassium, iron, zinc and copper in the grains, being recommended for controlled hybridization in common bean breeding programs for biofortification

The development of new common bean cultivars with grain characteristics that achieve greater acceptance by consumers and faster cooking time is a recent trend in bean breeding programs. This study aimed at evaluating whether different common bean lines exhibit differences in grain morphological traits and cooking time, investigating the linear relationships between these traits and cooking time, and selecting lines with superior grain commercial characteristics and faster cooking times. A randomized blocks design with three replications was used. Treatments consisted of 14 common bean genotypes grown during two seasons. Differences in the mass of 100 grains and grain length, width, thickness, shape, flatness, percentage of water uptake and cooking time were observed between lines. A high positive correlation was observed between grain thickness and cooking time (r = 0.9727). The path analysis revealed that grain thickness had the highest positive direct effect on cooking time (0.62). Therefore, fast-cooking common bean lines can be indirectly selected based on lower grain thicknesses. The DF 06-17 line presents fast-cooking grains with characteristics well accepted by the market and consumers.

Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, and black) were obtained from supermarkets. The samples were evaluated for consumer preference and the technological and nutritional traits of the beans. In southern Brazil, the majority of the survey participants (58%) preferred black beans, and their choice was based on consumption habit (66%) and grain colour (30%). Different bean colours presented differences for all traits related to technological and nutritional quality, except for potassium concentration. Consumption habit and grain colour defined consumer choice for black beans. Black beans were preferred by 58% of the participants, and this type of bean has high concentrations of calcium, magnesium, iron, zinc and copper.