Adaptability of ‘Monti Dauni’ Bean Ecotypes in Plain Areas
The bean (Phaseolus vulgaris L.) is one of the best
known of the legumes, and it has a long cultivation tradition in Italy.
The territory of “Subappennino Dauno” (southern Italy) is at around
700 m a.s.l. and is predominantly grown with cereals, olive trees and
grapevines. Ecotypes of white beans to eat dry (such as cannellini
beans) are also grown, which are sought for their palatability, high
digestibility, and ease of cooking. However, these are not easy to find
on the market due to their low production in relatively small areas
and on small family farms that use seeds handed down from
generation to generation. The introduction of these ecotypes in plain
areas of the Puglia region would provide an opportunity to promote
the diffusion of this type of bean. To investigate the adaptability of
these ecotypes in plain environments (Cerignola, in southern Italy) a
comparative trial was carried out between three ‘Monti Dauni’
ecotypes (E1, E2, E3) that are native to mountain areas and the
similar commercial variety, ‘Cannellini’. The data provide useful
information about the quantitative and qualitative characteristics of
these ecotypes when grown in lowland environments. Ecotype E3
provided the greatest bean production (2.34 t ha-1) compared to
‘Cannellini’ (1.28 t ha-1) and the other ecotypes (0.55 and 0.40 t ha-1,
for E1 and E2, respectively), due to its greater plant growth and the
larger size of the seed (and thickness, in particular). Finally, ecotype
E2 provided the greatest protein content (31.2%), although not
significantly different from the commercial cultivar ‘Cannellini’
(32.1%).
[1] P. Ranalli, B. Parisi, A., Lipparini, 2005. Grandi tradizioni e buone
prospettive per il fagiolo. L’Informatore Agrario, no. 18, pp. 35-40.
[2] A.R Piergiovanni, D. Cerbino and M. Brandi, 2000. The common bean
populations from Basilicata (Southern Italy). An evaluation of their
variation. Genetic Resources and Crop Evolution no. 47, pp. 489–495.
[3] V. Smil, 1997. Some unorthodox perspective on agricultural
biodiversity. The case of legume cultivation. Agriculture, Ecosystems
and Environmental, no. 62, pp. 135-144.
[4] W.J. Broughton, G. Hern´andez, M. Blair, S. Beebe, P. Gepts & J.
Vanderleyden.2003. Beans (Phaseolus spp.) – model food legumes.
Plant and Soil, no. 252, pp. 55–128.
[5] C. Mathres, 2002. Pulses and carcinogenesis: potential for the
prevention of colon, breast and other cancers. British Journal of
Nutrition, no. 88, pp. S273-S279.
[6] M.M.J. Champ, 2001. Benefits of pulses in human diet. In Proceedings
of the fourth European Conference on grain legumes. Cracow, Poland,
AEP editors, pp. 109-113, Paris.
[7] J.S.C. Lee, L. Prosky, J.W. DeVries, 1992. Determination of total,
soluble and insoluble dietary fiber in foods – enzymatic-gravimetric
method. MES-TRIS buffer: collaborative study. Journal of AOAC
International, no. 75, pp. 395-416.
[8] M.H., Ong, J.M.V. Blanxhard, 1995. Texture determinants in cooked
parboiled rice. I: Rice starch amylase and the fine structure of
amylopectine. Journal of Cereal Science, no, 21, pp. 251-260.
[9] M. Ramesh, K.R. Bhattacharya, J.R. Mitchell, 2000. Development in
understanding the basis of cooked-rice texture. Critical Reviews in Food
Science and Nutrition, no. 40, pp. 449-460.
[10] M. Pujolà, F. Casaňas, L. Bosch, A., Almirall, E. Sànchez, F. Nuez,
2004. Creaminess and chemical composition, cookability and
solubilization of proteins of dry beans (Phaseolus vulgaris L.): the roles
of protein and starch. In Fifth European conference on grain legumes.
Conference Handbook. AEP. Dijon, p. 425.
[11] www.lsdmagazine.com.2013.http://www.lsdmagazine.com/eccellenzegastronomiche-
dei-monti-dauni-puglia-tutta-da-gustare/13145/
[12] REGIONE PUGLIA. Scheda descrittiva generica “Fagiolo dei “Monti
Dauni Meridionali”. In: “Atlante dei prodotti tradizionali”, a cura
dell’Assessorato alle Risorse Agroalimentari.
http://www.tipicipuglia.it/scheda_prodotto.php?cod_prodotto=Of55
[13] V. Vecchione, A. Di Mola, P. Pazienza, 2004. Studio sulle filiere
produttive nel Sub-Appennino Dauno. Mimeo. Ricerca APO
Programma EQUAL (Ministero delle Politiche Agricole e Forestali,
2000).
[14] G. Gatta, G. Disciglio, A. Libutti, M.M. Giuliani, E. Nardella, 2010.
Caratterizzazione qualitativa del fagiolo da granella (Phaseolus vulgaris
L.) dei Monti Dauni. Italus Hortus, no. 17 (2), pp. 98-100.
[15] A. Tarantino, G. Disciglio, G. Gatta, 2012. Caratterizzazione biometrica
e molecolare di alcuni genotipi di fagiolo da granella (Phaseolus
vulgaris L.) dei Monti Dauni. In: Atti del IX Convegno Nazionale sulla
Biodiversità, vol. 1, pp. 290-296.
[16] G. Chinni, 2010. Caratterizzazione qualii-quantitativa del fagiolo da
granella secca dei Monti Dauni Meridionali. Relazione di tirocinio in
Coltivazioni erbacee. Facoltà di Agraria - Università degli Studi di
Foggia, pp.45.
[17] M. Pujolà, A. Farreras, F. Casaṅas, 2007. Protein and starch content of
raw, soaked and cooked beans (Phaseolus vulgaris L.). Food Chemistry,
no. 102, pp. 1034-1041.
[18] J. Berrios, J. De, B.G. Swanson, W.A. Cheong, 1999. Physico-chemical
characterization of stored black beans (Phaseolus vulgaris L.). Food
Research International, no. 32, pp. 669-676.
[19] AOAC., 1977. Official methods of analysis (20th ed.). Arlington, VA,
USA: The Association of Official Analysis Chemists.
[20] A.P. Araújo, M.G. Teixeira, 2003. Nitrogen and phosphorus harvest
indices of common bean cultivars: Implications for yield quantity and
quality. Plant and Soil, no. 257, pp. 425-433.
[21] L. Lioi, A.R. Piergiovanni, 2003. Qualità della granella. In: “Il fagiolo
Poverello bianco dell’area del Pollino. Tecnica di coltivazione e qualità
della granella”, Opuscolo divulgativo a cura di L. Gallo, ARSSA, pp.
10-14.
[22] G. Cipriani, 2008. Coltivate il fagiolo rampicante, un legume dalle
ottime qualità gustative. Vita in Campagna, no. 2, pp. 19-22.
[23] S:S. Deshpande, M. Cheryan, 1984. Preparation and antinutritional
characteristics of dry bean (Phaseolus vulgaris L.) protein concentrates.
Qualitas Plantarum, Plant Foods for Human Nutrition, no. 34, pp. 185-
196.
[1] P. Ranalli, B. Parisi, A., Lipparini, 2005. Grandi tradizioni e buone
prospettive per il fagiolo. L’Informatore Agrario, no. 18, pp. 35-40.
[2] A.R Piergiovanni, D. Cerbino and M. Brandi, 2000. The common bean
populations from Basilicata (Southern Italy). An evaluation of their
variation. Genetic Resources and Crop Evolution no. 47, pp. 489–495.
[3] V. Smil, 1997. Some unorthodox perspective on agricultural
biodiversity. The case of legume cultivation. Agriculture, Ecosystems
and Environmental, no. 62, pp. 135-144.
[4] W.J. Broughton, G. Hern´andez, M. Blair, S. Beebe, P. Gepts & J.
Vanderleyden.2003. Beans (Phaseolus spp.) – model food legumes.
Plant and Soil, no. 252, pp. 55–128.
[5] C. Mathres, 2002. Pulses and carcinogenesis: potential for the
prevention of colon, breast and other cancers. British Journal of
Nutrition, no. 88, pp. S273-S279.
[6] M.M.J. Champ, 2001. Benefits of pulses in human diet. In Proceedings
of the fourth European Conference on grain legumes. Cracow, Poland,
AEP editors, pp. 109-113, Paris.
[7] J.S.C. Lee, L. Prosky, J.W. DeVries, 1992. Determination of total,
soluble and insoluble dietary fiber in foods – enzymatic-gravimetric
method. MES-TRIS buffer: collaborative study. Journal of AOAC
International, no. 75, pp. 395-416.
[8] M.H., Ong, J.M.V. Blanxhard, 1995. Texture determinants in cooked
parboiled rice. I: Rice starch amylase and the fine structure of
amylopectine. Journal of Cereal Science, no, 21, pp. 251-260.
[9] M. Ramesh, K.R. Bhattacharya, J.R. Mitchell, 2000. Development in
understanding the basis of cooked-rice texture. Critical Reviews in Food
Science and Nutrition, no. 40, pp. 449-460.
[10] M. Pujolà, F. Casaňas, L. Bosch, A., Almirall, E. Sànchez, F. Nuez,
2004. Creaminess and chemical composition, cookability and
solubilization of proteins of dry beans (Phaseolus vulgaris L.): the roles
of protein and starch. In Fifth European conference on grain legumes.
Conference Handbook. AEP. Dijon, p. 425.
[11] www.lsdmagazine.com.2013.http://www.lsdmagazine.com/eccellenzegastronomiche-
dei-monti-dauni-puglia-tutta-da-gustare/13145/
[12] REGIONE PUGLIA. Scheda descrittiva generica “Fagiolo dei “Monti
Dauni Meridionali”. In: “Atlante dei prodotti tradizionali”, a cura
dell’Assessorato alle Risorse Agroalimentari.
http://www.tipicipuglia.it/scheda_prodotto.php?cod_prodotto=Of55
[13] V. Vecchione, A. Di Mola, P. Pazienza, 2004. Studio sulle filiere
produttive nel Sub-Appennino Dauno. Mimeo. Ricerca APO
Programma EQUAL (Ministero delle Politiche Agricole e Forestali,
2000).
[14] G. Gatta, G. Disciglio, A. Libutti, M.M. Giuliani, E. Nardella, 2010.
Caratterizzazione qualitativa del fagiolo da granella (Phaseolus vulgaris
L.) dei Monti Dauni. Italus Hortus, no. 17 (2), pp. 98-100.
[15] A. Tarantino, G. Disciglio, G. Gatta, 2012. Caratterizzazione biometrica
e molecolare di alcuni genotipi di fagiolo da granella (Phaseolus
vulgaris L.) dei Monti Dauni. In: Atti del IX Convegno Nazionale sulla
Biodiversità, vol. 1, pp. 290-296.
[16] G. Chinni, 2010. Caratterizzazione qualii-quantitativa del fagiolo da
granella secca dei Monti Dauni Meridionali. Relazione di tirocinio in
Coltivazioni erbacee. Facoltà di Agraria - Università degli Studi di
Foggia, pp.45.
[17] M. Pujolà, A. Farreras, F. Casaṅas, 2007. Protein and starch content of
raw, soaked and cooked beans (Phaseolus vulgaris L.). Food Chemistry,
no. 102, pp. 1034-1041.
[18] J. Berrios, J. De, B.G. Swanson, W.A. Cheong, 1999. Physico-chemical
characterization of stored black beans (Phaseolus vulgaris L.). Food
Research International, no. 32, pp. 669-676.
[19] AOAC., 1977. Official methods of analysis (20th ed.). Arlington, VA,
USA: The Association of Official Analysis Chemists.
[20] A.P. Araújo, M.G. Teixeira, 2003. Nitrogen and phosphorus harvest
indices of common bean cultivars: Implications for yield quantity and
quality. Plant and Soil, no. 257, pp. 425-433.
[21] L. Lioi, A.R. Piergiovanni, 2003. Qualità della granella. In: “Il fagiolo
Poverello bianco dell’area del Pollino. Tecnica di coltivazione e qualità
della granella”, Opuscolo divulgativo a cura di L. Gallo, ARSSA, pp.
10-14.
[22] G. Cipriani, 2008. Coltivate il fagiolo rampicante, un legume dalle
ottime qualità gustative. Vita in Campagna, no. 2, pp. 19-22.
[23] S:S. Deshpande, M. Cheryan, 1984. Preparation and antinutritional
characteristics of dry bean (Phaseolus vulgaris L.) protein concentrates.
Qualitas Plantarum, Plant Foods for Human Nutrition, no. 34, pp. 185-
196.
@article{"International Journal of Biological, Life and Agricultural Sciences:68473", author = "Disciglio G. and Nardella E. and Gatta G. and Giuliani M.M. and Tarantino A.", title = "Adaptability of ‘Monti Dauni’ Bean Ecotypes in Plain Areas", abstract = "The bean (Phaseolus vulgaris L.) is one of the best
known of the legumes, and it has a long cultivation tradition in Italy.
The territory of “Subappennino Dauno” (southern Italy) is at around
700 m a.s.l. and is predominantly grown with cereals, olive trees and
grapevines. Ecotypes of white beans to eat dry (such as cannellini
beans) are also grown, which are sought for their palatability, high
digestibility, and ease of cooking. However, these are not easy to find
on the market due to their low production in relatively small areas
and on small family farms that use seeds handed down from
generation to generation. The introduction of these ecotypes in plain
areas of the Puglia region would provide an opportunity to promote
the diffusion of this type of bean. To investigate the adaptability of
these ecotypes in plain environments (Cerignola, in southern Italy) a
comparative trial was carried out between three ‘Monti Dauni’
ecotypes (E1, E2, E3) that are native to mountain areas and the
similar commercial variety, ‘Cannellini’. The data provide useful
information about the quantitative and qualitative characteristics of
these ecotypes when grown in lowland environments. Ecotype E3
provided the greatest bean production (2.34 t ha-1) compared to
‘Cannellini’ (1.28 t ha-1) and the other ecotypes (0.55 and 0.40 t ha-1,
for E1 and E2, respectively), due to its greater plant growth and the
larger size of the seed (and thickness, in particular). Finally, ecotype
E2 provided the greatest protein content (31.2%), although not
significantly different from the commercial cultivar ‘Cannellini’
(32.1%).
", keywords = "'Monti Dauni' bean, ecotypes, adaptability in plain
areas, quali-quantitive.", volume = "8", number = "10", pages = "1153-5", }
