Variation and relationship among cooking quality attributes across the environments in 'Kabuli' chickpea (Cicer arietinum L.)

被引：0

作者：

Mehla, IS ^{[1
]}

Waldia, RS ^{[1
]}

Dahiya, SS ^{[1
]}

机构：

[1] CCS Haryana Agr Univ, Hisar, Haryana, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2001年 / 38卷 / 03期

关键词：

'Kabuli' chickpea; cooking quality; segregants; environment;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fiftyfive 'Kabuli' chickpea genotypes were studied for physical characters to assess their role in cooking quality across the four environments. Seed mass, seed volume, swelling capacity and hydration capacity were important quality attributes. These characters were also mutually correlated. The genotypes 'ICARDA-112','HK 92-103', 'ICARDA-09101','GNG 827' and 'HK 92-117' were found to be promising genotypes to throw desirable segregants for cooking quality in breeding programmes.

引用

页码：283 / 286

页数：4

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