Botánica, Colegio de Postgraduados, Montecillo México, México.
Chem Biodivers. 2011 Dec;8(12):2211-25. doi: 10.1002/cbdv.201100102.
The objective of this study was to compare six samples of Mexican wild common bean (Phaseolus vulgaris L.) against three landraces and three improved cultivars with respect to physical and chemical attributes, and the culinary quality potential of their grain. A completely randomized experimental design was used to characterize the twelve genotypes. Data were analyzed by analysis of variance and pair-wise comparison of the treatment means by the Tukey test. In addition, correlation and principal-component analysis (PCA) were carried out using twelve characteristics of raw and four of cooked wild and domesticated grains. The results show a larger variability of the physical and chemical characteristics in wild than in domesticated beans. The PCA confirmed that grain gigantism was the main physical characteristic resulting of domestication, whereas the protein and tryptophan contents tended to be higher in wild than domesticated genotypes. Some wild samples from Chihuahua and Durango, Mexico, showed to be a genetic resource to improve food quality, because of their richness in minerals, protein, lysine, tryptophan, and dietary fibers.
本研究旨在比较六份墨西哥野生普通菜豆（Phaseolus vulgaris L.）样本与三种地方品种和三种改良品种的物理化学特性，以及其谷物的烹饪品质潜力。采用完全随机实验设计对 12 个基因型进行了特征描述。采用方差分析对数据进行分析，并采用 Tukey 检验对处理均值进行两两比较。此外，还对野生和家养谷物的 12 个生品特征和 4 个熟品特征进行了相关性和主成分分析（PCA）。结果表明，野生豆类的物理化学特性变异较大。PCA 证实，粒型增大是驯化的主要物理特征，而野生基因型的蛋白质和色氨酸含量往往高于家养基因型。来自墨西哥奇瓦瓦州和杜兰戈州的一些野生样本显示出是一种遗传资源，可以改善食物质量，因为它们富含矿物质、蛋白质、赖氨酸、色氨酸和膳食纤维。
