ABSTRACT Common bacterial blight (CBB), caused by Xanthomonas campestris pv. phaseoli and X. campestris pv. phaseoli var. fuscans, is one of the most important diseases of common bean (Phaseolus vulgaris) in East Africa and other bean-growing regions. Xanthomonad-like bacteria associated with CBB in Malawi and Tanzania, East Africa, and in Wisconsin, U.S., were characterized based on brown pigm...

brid populations. J Hered 75:45-50. Mejla-Jimenez A, Munoz C, Jacobsen HJ, Roca WM, and Singh SP, 1994. Interspecific hybridization between common and tepary beans: Increased hybrid growth, fertility, and efficiency of hybridization through recurrent and congrulty backcrosslng. Theor Appl Genet 88: 324-331. Mildas PN, Rosas JC, Beaver JS, Telek L, and Freytag GF, 1994. Field performance o( sele...

Introduction Yellow-seeded beans are a minor commercial grain type from the Andean gene pool that are eaten in a subset of Latin American bean-producing countries, notably in Peru, Mexico and Brazil. Recently, they have become embroiled in a controversy in the United States where a patent was claimed on the marketing of yellow beans. In the meantime, the scientific basis for the yellow color is...

Wild accessions of crops and landraces are valuable genetic resources for plant breeding and for conserving alleles and gene combinations in planta. The primary genepool of cultivated common beans includes wild accessions of Phaseolus vulgaris. These are of the same species as the domesticates and therefore are easily crossable with cultivated accessions. Molecular marker assessment of wild bea...

Application of copper-based fungicide is still the most popular and effective means of controlling black pod disease among Nigerian cocoa farmers. There are two possible pathways through which copper gets into cocoa beans on the field: Uptake and translocation of Cu from soil and Permeation of cocoa pod cuticle by copper after fungicide application. Records showing quantitative contribution of ...

The use of cacao, in its familiar food and beverage form, dates back about 3,800 years. By the time of the discovery of America by Europeans, the Aztecs and Mayans had developed methods for drying, roasting and grinding cacao beans for use in beverages and foods. Today, the same processes are used, but have been adapted to modern machinery. The current study was conducted to compare the traditi...

Wilson and McNab' reported an increase in live-weight and a reduction in pancreas size of chicks when field beans (Viciu fabu L.) were autoclaved at 120 "C for 30 min. Such effects may be due to the presence in the raw field bean of a trypsin inhibitor analogous to those found in the soyabean and other legumes. Information on the presence of trypsin inhibitors in the field bean and on growth of...

Glutamine synthetase (GS) is an octameric enzyme. The nodule cytosol of the common bean (Phaseolus vulgaris L.) has two major types of GS subunit polypeptides ([beta] and [gamma]). As a result, nine different isozymes containing varied proportions of [beta] and [gamma] can be generated. The isozymes are resolvable by native polyacrylamide gel electrophoresis. Staining the gel for GS activity re...