A combined selection approach using modied multivariate analysis for identication of fast cooking beans (Phaseolus vulgaris L.) based on seed physical parameters

Abstract

The present study reports comparative advantage of a modied multivariate analysis based on seed physical parameters related to cooking in beans. The modied GC*T biplot represents functional relationship of cooking time score with seed physical traits. Compared to normal GT based principal component analysis (PCA) that concentrated variability in rst six principal components (83.40 per cent) the GC*T concentrated the variability in rst three principal components (91.63 per cent) with rst two accounting for 88.40 per cent variation. In terms of cooking time score, WB-216 and WB- 1518 were easy to cook (5) followed by WB-1678, GLP-1, WB-1634, WB-N-14, WB-869, WB-957, WB-501, WB-22, WB-2020-180 and WB-6 (CTS 4). Eighteen genotypes had longer cooking times and eight were intermediate in cooking time. Based on mean superiority index (MSI) WB-216 had highest MSI value (2.14) followed by WB-1518 (1.45) while as highest negative MSI values were recorded for WB-371 (-1.005). The GC*T approach used helps us translate seed physical traits into faster cooking trait making the GC*T approach more meaningful as compared to GT based on traits per se.