Department of Botany, University of Dar es Salaam, P.O. Box 35060, Dar es Salaam Tanzania.
Department of Crop Science, Sokoine University of Agriculture, P.O. Box 3005 Morogoro, Tanzania.
* Present Address: Department of Agronomy, Egerton University, P.O. Box 536 Njoro, Kenya.
Twenty seven common bean (Phaseolus vulgaris L.) lines were evaluated for cookability and storability. Variation was observed among lines for cookability and seedling vigour after accelerated aging. Cookability was found to be correlated to seed size, suggesting that selection for small to medium size may help solve the problem of slow cooking in beans. The differences amongbean lines for decline in vigour with storage observed in this study indicate that bean lines with improved storability can be identified through selection.
Cookability, storability, seedling vigour, common bean, Phaseolus vulgaris
