Evaluation of common bean genotpes grown in Turkey for some quality traits

In this study, 186 local bean genotypes (Phaseolus vulgaris L.), which collected from 17 different provinces of Turkey (Balikesir, Bilecik, Bingol, Bitlis, Bolu, Bursa, Düzce, Elazığ, Erzincan, Hakkari, Malatya, Mus, Sivas, Tokat, Tunceli, Van, Yalova), and 6 commercial cultivars (Akdag, Akman, Goksun, Goynuk, Karacaşehir, Jones) were used. Field experiment was arranged with eight block according to Augmented Design, and carried out in field and experimentel area of Bolu Abant Izzet Baysal University in 2017. The local bean genotypes and commercial cultivars were sown 70 cm inter-row and 10 cm intra-row spaces (Each blockincluding 24 local bean genotypes and 6 commercial cultivars).As a result, the data of seed hydratation capacity, swelling capacity, swelling index, cooking time and seed density of local bean genotypes and commercial cultivars was analyzed using correlation, principal component analysis (PCA) and clustering.According to results, the highest values of seed hydration capacity, swelling capacity, swelling index, seed density of local bean genotypes and commercial cultivars were determined in SV-17, VN-29, VN-29, and ERZ-3 respectively. The lowest cooking time was obtained in Bursa-22 (5 minute). This will be a preferred condition for consumers as well as for in-vitro conditions and will shed light on scientists in breeding studies.