Desempenho agronômico, qualidade e diversidade genética de genótipos de feijão-caupi para produção de grãos verdes

Abstract

This work aims to select cowpea genotypes, green grain, which they must have characteristics that meet local consumer demands, as their agronomic performance, quality and genetic diversity. Two trials using cowpea genotypes were conducted in two seasons of 2014 at the Federal Rural University of Semi-Arid (UFERSA) in the city of Mossoro-RN. The experimental was arranged in a randomized block design with 23 genotypes e 4 replications, being twenty genotypes from Embrapa Meio-Norte and three local witnesses. The characteristics evaluated were: lodging, Number of Grains per Pod, Length of Green Pods, Mass of Green Pods, Plant Size, Number of Days to start Flowering, Number of Days for the Maturing of green pod, Green Grain Mass, Green Pod Productivity, Green Grain productivity, Grain Index; as well as the physical and chemical analysis: Soluble Solids, hydrogen potential, Chlorophyll Total, Carotenoids and Total Protein. From the mixed model methodology (REML / BLUP), by which it was made the joint analysis of the two seasons could be estimated the variance components and genetic parameters, in addition to the contribution to the genetic diversity of each feature evaluated. The MNC05-835B-15 genotypes, MNC05-841B-49 and to cultivate BRS Chiquichique had better values for the yield of green pods at both times of the experiment. For the Green Grain Productivity, the genotypes that had better performances were MNC00-595F-2, MNC-595F-27 MNC05-835B-15 and BRS Chiquichique. The MNC99-510F-16-1 and MNC02-701F-2 genotypes have better averages for the quality of Total Protein, and the best average to cultivate the EverGreen-EC-1. The MNC02-701F-2 genotypes, MNC05-841B-49, MNC05-847B-123, BRS-Aracê showed the best results in relation to the characters Soluble Solids, Total Chlorophyll and Carotenoids Total. Through UPGMA it was generated four distinct groups among the 23 genotypes of genetic dissimilarity. The variables Grain Number, Mass of Green Pods, Grains Index and Soluble Solids were those that most contributed to the diversity of genotypes