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A Synopsis of Phaseoleae (Leguminosae, Papilionoideae) James Andrew Lackey Iowa State University
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1977 A synopsis of Phaseoleae (Leguminosae, Papilionoideae) James Andrew Lackey Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Botany Commons Recommended Citation Lackey, James Andrew, "A synopsis of Phaseoleae (Leguminosae, Papilionoideae) " (1977). Retrospective Theses and Dissertations. 5832. https://lib.dr.iastate.edu/rtd/5832 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This material was produced from a microfilm copy of the original document. While the most advanced technological means to photograph and reproduce this document have been used, the quality is heavily dependent upon the quality of the original submitted. The following explanation of techniques is provided to help you understand markings or patterns which may appear on this reproduction. 1.The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting thru an image and duplicating adjacent pages to insure you complete continuity. 2. When an image on the film is obliterated with a large round black mark, it is an indication that the photographer suspected that the copy may have moved during exposure and thus cause a blurred image. -
1 Assessment of Runner Bean (Phaseolus Coccineus L.) Germplasm for Tolerance To
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital.CSIC 1 Assessment of runner bean (Phaseolus coccineus L.) germplasm for tolerance to 2 low temperature during early seedling growth 3 4 A. Paula Rodiño1,*, Margarita Lema1, Marlene Pérez-Barbeito1, Marta Santalla1, & 5 Antonio M. De Ron1 6 1 Plant Genetic Resources Department, Misión Biológica de Galicia - CSIC, P. O. Box 7 28, 36080 Pontevedra, Spain (*author for correspondence, e-mail: 8 [email protected]) 9 1 1 Key words: Cold tolerance, characterization, diversity, genetic improvement 2 3 Summary 4 The runner bean requires moderately high temperatures for optimum germination and 5 growth. Low temperature at sowing delays both germination and plant emergence, and 6 can reduce establishment of beans planted early in the growing season. The objective of 7 this work was to identify potential runner bean germplasm with tolerance to low 8 temperature and to assess the role of this germplasm for production and breeding. Seeds 9 of 33 runner bean accessions were germinated in a climate-controlled chamber at 10 optimal (17 ºC-day/15 ºC-night) and at sub-optimal (14 ºC-day/8 ºC-night) temperature. 11 The low temperature tolerance was evaluated on the basis of germination, earliness, 12 ability to grow and vigor. Differences in agronomical characters were significant at low 13 temperatures for germination, earliness, ability to grow and early vigor except for 14 emergence score. The commercial cultivars Painted Lady Bi-color, Scarlet Emperor, the 15 Rwanda cultivar NI-15c, and the Spanish cultivars PHA-0013, PHA-0133, PHA-0311, 16 PHA-0664, and PHA-1025 exhibited the best performance under cold conditions. -
New Information on the Chemical. Physical and Biological
93 NEW INFORMATION ON THE CHEMICAL. PHYSICAL AND BIOLOGICAL PROPERTIES OF DRY BEANS LOUIS B. ROCKLAND, EUFROCINA M. ZARAGOSA AND DULCIE M. HAHN Western Regional Research Laboratory, Agricultural Research Service, U. S. Department of Agriculture, Berkeley, California 94710 INTRODUCTION Basic studies on the physical, chemical and biological properties of dry beans during the past 15 years (1-5, 8, 12) have been indispensable to the evolution of a new process for preparing dry beans as human food; and the generation of a series of more acceptable products from commercial varieties of legumes (6, 7, 9-11). One dividend of the basic work has been the accumulation of new knowledge relevant to a variety of problems concerned with bean processing. Chemical studies on whole dry, raw water-soaked,and processed quick-cooking beans, as well as their cooked counterparts, established a rational basis for improving bean processing methods and at the same time provided data on bean nutrients and nutritional properties. The latter data will be useful in preparing to comply with new FDA recommendations for nutritional labeling. Visual and scanning electron microscopy have been employed to determine the influences of soaking, processing and cooking on the morphology of cells in large Lima bean cotyledons. Critical changes in cotyledon proteins, during processing and cooking, have been characterized by polyacrylamide gel electrophoresis. Electrophoretic characterization of bean proteins promises to provide a completely new basis for distinguishing closely related legume varieties. Only a fraction of a single seed may be used to distinguish hybrid strains and thereby conceivably minimize the need for seasonal agronomic evaluations. -
Phaseolus Vulgaris (Beans)
1 Phaseolus vulgaris (Beans) Phaseolus vulgaris (Beans) dry beans are Brazil, Mexico, China, and the USA. Annual production of green beans is around 4.5 P Gepts million tonnes, with the largest production around Copyright ß 2001 Academic Press the Mediterranean and in the USA. doi: 10.1006/rwgn.2001.1749 Common bean was used to derive important prin- ciples in genetics. Mendel used beans to confirm his Gepts, P results derived in peas. Johannsen used beans to illus- Department of Agronomy and Range Science, University trate the quantitative nature of the inheritance of cer- of California, Davis, CA 95616-8515, USA tain traits such as seed weight. Sax established the basic methodology to identify quantitative trait loci (for seed weight) via co-segregation with Mendelian mar- Beans usually refers to food legumes of the genus kers (seed color and color pattern). The cultivars of Phaseolus, family Leguminosae, subfamily Papilio- common bean stem from at least two different domes- noideae, tribe Phaseoleae, subtribe Phaseolinae. The tications, in the southern Andes and Mesoamerica. In genus Phaseolus contains some 50 wild-growing spe- turn, their respective wild progenitors in these two cies distributed only in the Americas (Asian Phaseolus regions have a common ancestor in Ecuador and have been reclassified as Vigna). These species repre- northern Peru. This knowledge of the evolution of sent a wide range of life histories (annual to perennial), common bean, combined with recent advances in the growth habits (bush to climbing), reproductive sys- study of the phylogeny of the genus, constitute one of tems, and adaptations (from cool to warm and dry the main current attractions of beans as genetic organ- to wet). -
Lima Bean (Phaseolus Lunatus L.) – a Health Perspective
INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 9, ISSUE 02, FEBRUARY 2020 ISSN 2277-8616 Lima Bean (Phaseolus Lunatus L.) – A Health Perspective Lourembam Chanu Bonita, G. A. Shantibala Devi and Ch. Brajakishor Singh Abstract: Lima beans are underutilized crops with a good nutritional profile. They are very good sources of proteins, minerals, dietary fibres and the essential amino acid lysine which is lacking in cereals. They are also good sources of bioactive compounds. Some of these compounds can adversely affect the health of the consumers, and are known as antinutritional compounds. Compounds like phytates, saponins, and phenols reduce the bioavailability of minerals. Cyanogenic glycosides which can be hydrolyzed into the highly toxic hydrogen cyanide are also known to be present in lima beans. Its content is highly variable among the different varieties. Another reason which makes lima beans unpopular to consumers is the presence of flatulence causing oligosaccharides. Different methods have been proposed to remove the content of these undesirable components. For most of them, soaking and cooking are enough to reduce their content to a desirable level. Bioactive compounds, including those which have been traditionally designated as antinutritional factors, can also affect the health in a beneficial way. Many compounds present in lima beans such as phenolic compounds are known to be antioxidants. The health promoting effects of lima beans and its constituents reported in literature so far include hypoglycemic, anti-HIV, anticancer, antihypertensive, bile acid binding, gastroprotective, protection from cardiovascular diseases and antimicrobial properties. These nutraceutical properties of lima beans are discussed in this review. Index Terms: Lima bean, nutritional, antinutritional, health, bioactive, anti-HIV, anticancer —————————— —————————— 1. -
Effects of Feeding Spodoptera Littoralis on Lima Bean Leaves. I
Effects of Feeding Spodoptera littoralis on Lima Bean Leaves. I. Membrane Potentials, Intracellular Calcium Variations, Oral Secretions, and Regurgitate Components1 Massimo Maffei, Simone Bossi, Dieter Spiteller, Axel Mitho¨fer, and Wilhelm Boland* Department of Plant Biology, University of Turin, Turin, Italy (M.M., S.B.); and Max Planck Institute for Chemical Ecology, D–07745 Jena, Germany (D.S., A.M., W.B.) Membrane potentials (Vm) and intracellular calcium variations were studied in Lima bean (Phaseolus lunatus) leaves when the Mediterranean climbing cutworm (Spodoptera littoralis) was attacking the plants. In addition to the effect of the feeding insect the impact of several N-acyl Glns (volicitin, N-palmitoyl-Gln, N-linolenoyl-Gln) from the larval oral secretion was studied. The results showed that the early events upon herbivore attack were: a) a strong Vm depolarization at the bite zone and an isotropic wave of Vm depolarization spreading throughout the entire attacked leaf; b) a Vm depolarization observed for the regurgitant but not with volicitin {N-(17-hydroxy-linolenoyl)-Gln} alone; c) an enhanced influx of Ca21 at the very edge of the bite, which is halved, if the Ca21 channel blocker Verapamil is used. Furthermore, the dose-dependence effects of N-acyl Gln conjugates- triggered influx of Ca21 studied in transgenic aequorin-expressing soybean (Glycine max) cells, showed: a) a concentration- dependent influx of Ca21; b) a configuration-independent effect concerning the stereochemistry of the amino acid moiety; c) a slightly reduced influx of Ca21 after modification of the fatty acid backbone by functionalization with oxygen and; d) a comparable effect with the detergent SDS. -
G6PD Deficiency Food to Avoid Some of the Foods Commonly Eaten Around the World Can Cause People with G6PD Deficiency to Hemolyze
G6PD Deficiency Food To Avoid Some of the foods commonly eaten around the world can cause people with G6PD Deficiency to hemolyze. Some of these foods can be deadly (like fava beans). Some others can cause low level hemolysis, which means that red blood cells die, but not enough to cause the person to go to the hospital. Low level hemolysis over time can cause other problems, such as memory dysfunction, over worked spleen, liver and heart, and iron overload. Even though a G6PD Deficient person may not have a crises when consuming these foods, they should be avoided. • Fava beans and other legumes This list contains every legumes we could find, but there may be other names for them that we do not know about. Low level hemolysis is very hard to detect and can cause other problems, so we recommend the avoidance of all legumes. • Sulfites And foods containing them. Sulfites are used in a wide variety of foods, so be sure to check labels carefully. • Menthol And foods containing it. This can be difficult to avoid as toothpaste, candy, breath mints, mouth wash and many other products have menthol added to them. Mint from natural mint oils is alright to consume. • Artificial blue food coloring Other artificial food color can also cause hemolysis. Natural food color such as found in foods like turmeric or grapes is okay. • Ascorbic acid Artificial ascorbic acid commonly put in food and vitamins can cause hemolysis in large doses and should be avoided. It is put into so many foods that you can be getting a lot of Ascorbic Acid without realizing it. -
Scarlet Runner Bean, Phaseolus Coccineus
A Horticulture Information article from the Wisconsin Master Gardener website, posted 7 July 2014 Scarlet Runner Bean, Phaseolus coccineus Scarlet runner bean, Phaseolus coccineus, is a tender herbaceous plant native to the mountains of Mexico and Central America, growing at higher elevations than the common bean. By the 1600’s it was growing in English and early American gardens as a food plant, but now is more frequently grown as an ornamental for its showy sprays of fl owers. Unlike regular green beans (P. vulgaris) this is a perennial species, although it is usually treated as an annual. In mild climates (zones 7-11) it a short-lived perennial vine, forming tuberous roots from which new shoots sprout annually in areas with frost where it is not evergreen. In Mesoamerica the thick, starchy roots are used as food. P. coccineus looks very similar to pole beans, with dark green, heart-shaped trifoliate leaves with purple tinged veins on the undersides. The quick- growing twining vines can get up to 15 feet or more in length (although they tend to be closer to 6-8 feet in most Midwestern gardens), rambling through other vegetation, or climbing on a trellis or other support in Scarlet runner bean has typical trifoliate Scarlet runner bean growing on a tall a garden. leaves similar to regular beans. teepee. About two months after sowing plants produce scarlet red, or occasionally white, typical legume fl owers with the two lowermost petals combining into a “keel”, the uppermost petal modifi ed into a hoodlike “standard”, and the petals on the sides spreading as “wings.” Up to 20 inch-long fl owers are produced in each cluster (raceme) along the vines. -
The Importance of Dry Beans in Your Diet August 2005
The Importance of Dry Beans in Your Diet August 2005 The purpose of this lesson is to: Learn more about the nutritional value of dried beans Learn ways to stretch food dollars with dried beans Learn ways to incorporate dried beans, peas, and legumes in family meals Walworth County Association for Home and Community Education Jenny M. Wehmeier Family Living Educator UW-Extension, Walworth County 1 What is a dry bean? Dry beans are produced in pods and belong to the family of plants called legumes. A legume is a plant that produces seeds in a pod (fruit). The physical shape of the seed helps distinguish beans from peas and lentils. Usually, beans are kidney-shaped or oval, peas are round, and lentils are flat disks. Most dry beans grown in this country belong to the species Phaseolus vulgaris, or common bean. The term "dry beans" refers to beans that are dry-packaged in sealed bags and sacks or rehydrated and pre-cooked in cans. Dry beans include popular beans like pinto, navy, kidney (dark and light red), and black beans. Green beans, string beans or soybeans are not considered dry beans. What is the history of the dry bean? Beans have been a staple food for thousands of years. Beans were first domesticated over 7,000 years ago in Peru and southern Mexico. Both centers of domestication have a wide array of colors. In fact, in Mexico, the Indians developed white beans, black beans, and all other colors and color patterns. In the Andes, the same is true, but very lively and bright colors were developed. -
Tucson Community Supported Agriculture Newsletter 96 ~ July 23, 2007 ~ Online At
Tucson Community Supported Agriculture Newsletter 96 ~ July 23, 2007 ~ Online at www.TucsonCSA.org Summer 07 - Week 8 of 13 Eating Local, Eating Organic Planned Harvest ‘At this moment, ethical eating may be a mere whisper in our national conversation, but (May differ from actual harvest) it is getting louder by the day’—Ruth Reichl, Editor of Gourmet Magazine. I was just looking over the new issue of Gourmet magazine and was happy to see so Red LaSoda Potatoes Onions many articles focused on local, sustainable food. There is a growing trend among food Shallots magazines to concentrate on seasonal, locally produced foods. It is also more common Dried Beans for these magazines to feature articles about farmers and their efforts to put good food on Green Beans the table. This trend isn’t limited to magazines about food. In the past yearthere have Cucumbers been articles in several well know, national news journals, about the growing movement Sweet Corn (Trucker’s Delight) to eat a more sustainable and ethical diet. This has had a definite impact on the Tucson Melons CSA. It is exciting to see the increase in awareness about the importance of local foods in Tucson. We hope that all of our members are enjoying the delicious (and, yes, The Back Page sometimes challenging!) rewards of supporting a local food system. Shallot Dressing Spicy Green Beans Shallots Fried Shallots We are excited to be getting shallots this week. Their delicate Green Bean Salad onion flavor is a real treat. While the shelf-life of shallots is Creamy Stuffed Potatoes shorter than that of most other onion varieties, they can survive in a cool, dry place for up to a month. -
Dry Beans and Peas
Dry Beans and Peas Georgia Lauritzen, Nutrition and Food Sciences Specialist FN 207 Selection, Preparation, Nutrition Varieties of Beans Navy Beans Navy beans are also known as pea beans, a small white bean used in navy bean soup, baked beans, casseroles and ethnic dishes. A large portion of the crop is used in canned beans and tomato sauce. Pinto Beans The pinto bean is a variety of the red kidney bean which was first cultivated by the Indians of South and Central America. The pinto bean is grown in Southeastern Utah and Southwestern Colorado. It is used in Mexican dishes, such as refried beans. Kidney Beans The kidney bean is large, has a red color and is kidney shaped. They are frequently used for chili con came, in salads, main dishes and casseroles. Black Beans Black beans are also known as turtle beans and are used in Oriental and Mediterranean cooking. A rich, thick soup is made with black beans in the Southern United States. Lima Beans There are two classes of lima beans—large seeded, or Ford-hook type, and small seeded, known as baby limas. In the southern part of the United States, the lima bean is called butter bean. Chick Peas Chick peas are also known as garbanzos in Spanish-speaking countries. Chick peas have a nut-like flavor and keep their shape well when cooked. Chick peas are used on salads and in casseroles and soups. Black Eyed Beans Black eyed beans are also known as black-eye peas or cow peas, in different areas of the country. -
Directory of Us Bean Suppliers · Quality Grown in the Usa
US DRY DIRECTORY OF US BEAN SUPPLIERS · QUALITY GROWN IN THE USA BEANENGLISH SUPPLIERS DIRECTORY DRY BEANS FROM THE USA edn ll R ryn ma ber avyn eyn S an N idn inkn Cr K P ed R rk a D hernn yen ort cke dneyn zon N Bla Ki ban man at d ar Li e Re G ge r t ar G L h ig L ton Pin Liman ckn y Bla iman n ab y L dzuki B ab A B n e re G U.S. DRY BEANS www.usdrybeans.com International Year of the Pulse 2016 · www.iyop.net 01 n Pink Adzuki Large Lima Pink Garbanzo Dark Red Kidney Great Northern an Lim ge ar L Small Red Navy Black Baby Lima Blackeye Light Red Kidney in dzuk A Green Baby Lima Pinto Cranberry TABLE OF CONTENTS About the US Dry Bean Council 2 US Dry Bean Council Overseas Representatives 3 USDBC Members and Producers Organisations4 Major US Dry Bean Classes 6 Dry Bean Production Across the US 8 Companies by Bean Class 10 Alphabetical Listing Of US Dry Bean Suppliers 14 Nutritional Value 34 About the US Dry Bean Industry 36 USDBC Staff 37 02 ABOUT THE US DRY BEAN COUNCIL (USDBC) The USDBC is a trade association comprised of leaders in the bean industry with the common goal of educating US consumers about the benefits of beans. The USDBC gives a voice to the bean industry and provides information to consumers, health professionals, educators USDBC USA and the media about the good taste, nutritional value and Rebecca Bratter, Executive Director versatility of beans.