CHEMICAL AND PHYSICAL CHARACTERIZATION OF COMMON BEAN (PHASEOLUS VULGARIS L.) LANDRACES BY NORTH – NORTH-WESTERN EXTREMITY OF ROMANIA

Abstract

The aim of our study was to characterize beans (Phaseolus vulgaris L.), one of the most important legumes at the international level, by examining their physical and biochemical properties, to highlight the importance of preserving local bean varieties in Romania, beans which are kept in the collection of the Mihai Cristea Suceava Plant Genetic Resources Bank. Local cultures of Phaseolus vulgaris, have been best preserved, especially in the Maramureș area, followed by Suceava area. Based on all 28 samples from the common bean germplasm collection, the mean values for seed size characteristics were seed length (L) 14.64 ± 2.24 mm and seed width (W) 8.93 ± 1.51 mm. The average weight of the 1,000-seed characteristic was 521.34 g, with the minimum and maximum values ranging from 136.96 to 1,045 g for all 28 samples. The highest coefficient of variation was calculated for 1,000-seeds weight (39.9 %) and the lowest for L/W (13.2 %). The protein content determined for 16 samples from the common bean germplasm collection was 23.79 ± 2.49 g/ 100 g of dry matter. The amount of protein varies between 18.84 g/ 100 g of dry matter (sample F23) and 26.69 g/ 100 g of dry matter (sample F27). The free amino acid content varies between 0.56 g/100 of dry matter and 1.29 g/100 g of dry matter, and the boiling time between 35 and 80 minutes. Boiling time is dictated by the variety of beans, but a very interesting thing, observed from the analyses carried out, is that the boiling time varies inversely with the percentage of protein. So, in sample F27 we have a boiling time of 35 minutes and a protein content of 26.69 g/ 100 g of dry matter. The sample with the highest protein content has the lowest boiling time. At the same time, sample F19 has a boiling time of 80 minutes and a protein content of 19.44 g/ 100 g of dry matter.