Sensory Analysis of Breading Material from Two Green Bean Types (Phaseolus vulgaris L.)

Maritsa Vegetable Crops Research Institute, Laboratory for Vegetable Fruit Quality, BG - 4004 Plovdiv, Bulgaria


PEVICHAROVA, G., 2006. Sensory analysis of breeding material from two green bean types (Phaseolus vulgaris L.). Bulg. J. Agric. Sci., 12: 19-27

Sensory analysis of sterilized green bean varieties and lines with flat and oval pods harvested in industrial ripeness was performed during 2000 and 2001. Correlation coefficients between total sensory evaluation and sensory traits were calculated individually for each taste panelist, variety type and experimental year. The traits appearance, colour, aroma, skin integrity, pod suture uniformity and pod flatness influenced in a smaller degree on both types. In flat and oval pods altogether, the relations of the total sensory evaluation with taste (r = 0.832) and the characters, concerning pod structure - succulence (r = 0.730), tenderness (r = 0.746), texture (r = 0.663), stringless (r = 0.861) and parchment layer free (r = 0.786) were the strongest ones. Namely these sensory traits should have priority in the quality breeding of new green bean cultivars for sterilization. Sensory analysis is more appropriate than analyses of sugar, starch and cellulose contents in the case of preliminary screening of green bean pods during the breeding of quality.

Key words: panel test, flat and oval pods, sensory traits, dry matter, total sugars, starch