02407naa a2200337 a 450000100080000000500110000800800410001902200140006002400390007410000190011324501400013226000090027252013810028165000100166265000210167265000220169365000200171565000120173565000260174765000350177365000230180865000200183165000250185165300170187665300220189370000190191570000160193470000200195070000260197077300730199620819882017-12-14       2017    bl uuuu     u00u1 u    #d  a2177-34917 a10.1590/0034-737X2017640200082DOI1 aPEREIRA, H. S.  aCulinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments.h[electronic resource]  c2017  aThe objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elite lines of Carioca grain type with short cooking time, high protein content and high adaptability and stability for these two traits. Sixteen experiments were conducted in a complete randomized block design with three replications during the rainy, dry and winter seasons, in Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia and Paraná States, in 2009 and 2010. Each trial was composed by 16 elite lines of Carioca grain type and the data of cooking time and protein content were obtained. Data were submitted to analysis of variance and to stability and adaptability analysis, according to the methodology proposed by Annichiarico. Genetic variability was found for cooking time and for protein content among Carioca common bean elite lines; however, for protein content this variability is lower. The environmental effect is important for the expression of these traits and is larger than the genetic effect. The interaction between genotypes and environments is important for cooking time and for protein content of common beans. The lines CNFC 11951 and CNFC 11962 presents short cooking time, high protein content and high stability and adaptability for both traits.  aBeans  aFood preparation  aGenetic variation  aProtein content  aFeijão  aInteração genética  aMelhoramento genético vegetal  aPhaseolus vulgaris  aValor nutritivo  aVariação genética  aCooking time  aTempo de cocção1 aALVARES, R. C.1 aMELO, L. C.1 aCOSTA, A. F. da1 aCARVALHO, H. W. L. de  tRevista Ceres, Viçosa, MGgv. 64, n. 2, p. 159-166, mar./abr. 2017.