Evaluation of Variation of in terms of Pod Quality and Pod Traits of Some Snap Bean Genotypes

Green bean (Phaseolus vulgaris L.) is a type of vegetable that have an important place in a balanced diet with the low calories and rich content of protein, vitamins, dietary fibre and mineral substances. Depending on the varieties used in the cultivation of green beans, there are significant differences in terms of pod quality. The aim of this study is to evaluate the physical and chemical quality characteristics of fresh bean gene sources collected from different locations in Turkey and to establish quality breeding programs as functional food in the future according to the results. In the study, 20 qualified green bean genotypes which are type 3 form (pole), resistant to bean common mosaic virus (BCMV) and prominent with their yield used as material. Physical and chemical properties and quality elements were examined in the pole green beans. As a result of the study, it has been determined that the green bean genotypes exhibit significant phenotypic variation in terms of pod length, pod width, pod thickness, pod colour, surface and brightness. According to the Principle Component Analysis (PCA), results based on sixteen variables, the total variation was determined as 75.44%. This result shows that green bean genotypes have a high genetic variability in terms of pod quality characteristics. Cluster analysis was also applied to the data and it was determined that bean genotypes were clustered in two groups and 5 subgroups. The results of the study are of great importance in terms of developing new varieties with superior properties in terms of quality of the pods by utilizing the variation of beans as functional food in the future and the variation in pod quality characteristics