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Abstract

Effects of different doses of phosphorus during cultivation and length of subsequent storage on the cooking time of beans. This work aimed to verify the cooking times for beans cultivated under different doses
of phosphorus and submitted to various periods of storage. The experiment was conducted in the experimental area of Molecular Genetics and Breeding Institute (IMEGEM) at UDESC, in Lages, SC, during the harvest of Biotemas, 22 (1): 39-47, março de 2009 ISSN 0103 – 1643. Revista Biotemas, 22 (1), março de 2009 40 J. G. Bertoldo et al. 2006/07. The sowing density was 200,000 plants per hectare. The experimental unit consisted of six rows of 5x3m in length, 0.5m apart, with a useful area of 12m2 per batch. The experimental delineation employed was that of random blocks in a 4x3x3 factorial scheme with three repetitions. Four genotypes of beans (Pérola, Iapar 81, IPR Uirapuru and IPR Chopim) were planted and added three doses of phosphorus (0, 100 and 200kg.ha-1 of P2O5) in the sowing line. After harvesting, storage times of 0, 45 and 90 days were tested. The evaluation of the cooking time of the grains was carried out using a Mattson cooker, adapted by Proctor and Watts (1987). The analysis of variance disclosed a significant effect over the cooking time response for the triple interaction between the factors cultivar (C), dose of phosphorus (P) and time of storage (A) (CxPxA). The time of storage  had a strong influence on the time of cooking: the longer the storage, the greater the cooking time required. However, the use of phosphorus for fertilization was not significant in reducing the cooking time, with the exception of cultivar Iapar 81 that was treated with a dose of 100kg.ha-1 of P2O5, followed by storage of 45 days. This significant exception merits further study.