واکنش اجزای عملکرد و عملکرد دانه ژنوتیپ ‌های مختلف لوبیا (Phaseolus vulgaris L.) به تاخیر درکاشت

It is believed that various types of field bean, including pinto, white and red, differ in adaptability to high temperatures and may, thus, differ in response to delay in planting. In order to evaluate this response, an experiment was conducted during 1996 at the Agricultural Research Station, Isfahan University of Technology, using a randomized complete block design with split-plot layout. Main plots consisted of four planting dates (April 28, May 13 and 28 and June 13) and sub-plots included four genotypes of common bean (red bean, c.v. Naz pinto beans, experimental lines 11816 and 16157 and a white bean, experimental line 11805). Number of branches per plant, number of pods per branch and per unit area, number of seeds per pod of main stem and branch, number of seeds per main stem, per branch and per unit area, 100-seed weight and seed yield significantly reduced, while harvest index significantly increased by delay in planting and consequent increases in temperature and reduction in time for growth. The lower harvest index obtained with early planting was the result of the lower efficiency of the produced vegetative growth due to the coincidence of seed filling period with high temperatures. Pinto bean line 11816 ranked the highest for number of branches per plant and harvest index among the genotypes evaluated and produced the highest seed yield (3030 kg ha-1). Although red bean Naz ranked the highest for number of pods and seed per main stem and per unit area, it had the lowest harvest index and 100-seed weight and, consequently, produced the least seed yield (2254 kg ha-1). The results obtained indicate that delay in planting adversely affects bean seed yield. Pinto bean line 11816 may have higher yield potential among the genotypes studied at all planting dates under conditions similar to the present experiment. No specific relationship was observed between apparent seed characteristics and plant tolerance to heat.