French Bean 406

7/28/2019 French Bean 406

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French BeanBooklet No. 406

Vegetable Production: VPS -16ContentsPreface

I. IntroductionII. ClassificationIII. Soil. and ClimateIV. VarietiesV. Planting Requirements

A. Sowing timeB. Seed rate and spacingC. Seed treatment

VI. CultivationA. IrrigationB. Manuring and fertilizationC. Weed control

D. Effect of growth regulatorsVII. Diseases and PestsVIII. Harvesting and storageIX. Composition

Preface

Vegetable production is one of the branches of horticulture which provides a goodsource of income to the growers. Vegetables form the vital part of human diet. They areconsidered as protective supplementary foods as they contain large quantities of minerals,vitamins and proteins, which are required for the normal functioning of the human metabolicprocesses. French bean is one of the important leguminous vegetables which is rich in nutrition

and commonly seen in home gardens.

Dr. K. T. Chandy, Agricultural & Environmental Education

I. Introduction

French bean is extensively grown as a green vegetable and nearly 6000 hectares ofland is under its cultivation in our country. The production of the beans is estimated to be about12,50,000 tonnes per year. It is also known as common bean, kidney bean, snap bean, navybean and haricot bean. It is grown for the tender pods, shelled green beans and dry beans.

The dry beans are marketed as rajmah. This vegetable is commonly grown in Poona,

Bangalore, Hyderabad, Salem, the Nilgiris, Kodaikanal in India.

II. Classification

Southern Mexico and Central America are considered to be the primary centres of originand Peruvian -Ecuadorian -Bolivan area is the secondary centre of origin.

It belongs to the family Leguminosae genus Phaseolus and species vulgaris. Phaseolusvulgaris can be broadly classified according to :


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i. habit: bush or pole beans.ii. Condition for the use as food green shell beans or snap beans or string beans or dry shellbeans.iii. colour of immature pods-green pod or wax pod.

The dwarf bush type will have short and erect stems with the main axis having 4-8internodes. Semi-pole type has internodes longer than bushy type. Pole type beans are climbingin nature, need to be staked with the help of bamboo stick or wooden sticks. This type haslonger internodes which depends on the length of the growing season.

Snap beans are used for vegetable pods: green shell beans used in the green shelledcondition and dry shell beans used in dry state which are called as field beans. Varieties fordried beans should be dwarf type, productive, hardy with attractive seed colour and quality fortrade.

Most of the dry shell crops are bush types and are green poded. Snap beans are mainlygreen and wax poded. Longer beans belongs to bushy types. Green shell beans are commonly

large seeded with either wax or green poded.

III. Soil and Climate

Soil and Climatic conditions for the cultivation of beans are described here.

A. SoilFrench beans can be grown on all types of soils from light to heavy clay. They cannot

grow well in soils with extreme soil reaction or pH i.e. in extreme acidic or alkaline soils. Theoptimum soil pH is 5.5 -6.0. If the soil reaction is less than 5.5, the soil should be reclaimed byapplying lime. Though they grow on all types of soils, medium textured silt loams or clay loamsare best suitable for obtaining profitable yields. It is very sensitive to high concentration of

aluminium and manganese.

B. ClimateIn plains, french beans are grown as a winter crop and in hills, they can be cultivated

throughout the year except in winters as the crop is frost-sensitive. It cannot withstand droughtas well as heavy rainfall.

Most of the trench beans are day neutrals, i.e., the length of the day does not affect theirseedling habit. The optimum soil temperature is 25-30o Centigrade. For pole types maximumtemperature for seed germination and growth is 25C and minimum ranges between 1.8-20o

centigrade. The seeds will not germinate in cold soils. On the mid-hills of North-eastern region,pole beans are grown from March to December even at 32C temperature. Beans are sensitive

to very high temperatures besides frost. The plants drop their blossoms or pods during hotweather. The best pod is obtained at 15.6 to 21.1 Centigrade temperature.

IV. Varieties

Basically, varieties are divided into two types. The bushy type is dwarf and needs nosupport while pole type is climbing in nature and need to be staked with the help of poles. Thesebush and pole types are also classified according to their pod characteristics, whether the pods


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are green, yellow or purple, fiat, oval or round. Here, we will see the description of maincultivated varieties of french beans in our country in general.

1. Giant stringlersIt is an introduced, early maturing variety with bushy habit. The pod is green, medium

large, long, slightly curled, tender, meaty and stringlers. Seeds are glossy and yellowish brown.

This variety is highly productive in nature.

2. ContenderIt is an introduced bushy variety which is a high yielder. It has light-green, fleshy and

thick pods without fibres It matures 4 to 5 days earlier than Giant stringlers and produces higheryields in the plains.

3. Pusa ParvatiIt is a new variety developed through X-ray irradiation of an American variety, "Wax Pod"

at Indian Agricultural Research Institute, New Delhi. It is an early bush type with attractiveround, meaty, light green pods which matures in 40-45 days. It gives 12-25 q/ha more yield thanthe variety contender when grown in the hills.

4. Arka KomalThis variety was developed by Indian Institute of Horticultural Research, Bangalore. It

has got green, fleshy, tender, long and straight pods. The maturity period is 70-75 days. Theyield is about 200-250 q/ha of green pods.

5. Kentucky wonderIt is a late introduced variety with vine growth habit. The pods are green, fleshy, large,

curved, round, thick and meaty which becomes stringy at the later stages. The seed is lightbrown.

6. Bayo

Plants are medium, semi trailing, foliage is medium green in colour, flowers are white,seeds are thin and pods are medium to late maturity type.

7. Blue pod mediumPods are medium in number with blue flacking having white seeds.

8. Brown sweedishPlants are dwarf, upright with dark green foliage. Pods are medium in number and seeds

are light brown in colour.

9. California creamPlants are medium in height and foliage is dark green. Pods are medium in number with

greenish yellow seeds.

10. Michigan robustPods are numerous and the characteristic feature is, its immunity to mosaic disease.

11. Red KidneySeeds are pink when newly harvested and dark red when old. This variety is resistant to

mosaic disease.


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12. PremierIt is a heavy yielding bush type. Seeds are black. It comes up well in the plains of Tamil

Nadu. It is adapted for late sowings.

13. BountifulIt is also a heavy yielding bushy type. It comes up well when raised during September to

February in South India. Clusters of beans are borne on the main stem. The tender green podsare ready for harvest within a week of flowering. Its yield is 4-5 tonnes per acre. The podsremain tender even when left un)1arvested.

14. JapanIt is a Mexican variety reported to be outstanding in performance in Maharashtra. The

plant has a slight tillering habit. It flowers in about 47 days and the first picking is obtained aftertwo months of sowing. In all, eight pickings within 40 days are obtained. The seeds are black,smooth, small and flat.

V. Planting Requirements

The cultivation of french beans is generally undertaken during winters because itsgrowth requires cool climate. In Northern India it is grown in August-September and also fromDecember to February. In South and Eastern India it is cultivated from August -April.

A. Sowing time .If the beans are grown in the plains, there are two seasons for sowing. The first sowing

is down in July and the second sowing can be done in the month of January. In the hilly regions,sowing is done from March to the beginning of May.

B. Seed rate and spacingMost of the recommended varieties are bushy type. For planting a hectare of bush

variety, about 85 kg of seeds are required. Seeds may be dibbled with hand or drilled

mechanically at a depth of 2 to 3 centimetres. Broadcasting can also be done but it interfereswith cultural operations. Plant to plant spacing of bush varieties is 10 cms where as row-rowdistance is 60-70 centimetres. Narrow row spacing increases the number of pods per plant, butthe weight of the pods will be less. So, it should be avoided.

Pole beans are sown in hills at about one metres distance both between the rows andplants. At least 5-6 seeds can be sown in each hill and later on thinning can be done to 3-4plants. The seed rate required is 30 kg per hectare. In most parts of our country pole beans arestaked on poles or dry branches of plants.

For continuous harvesting of beans, 2 or 3 plantings should be done at regular intervals.The ridges on which sowing is done should be kept moist at the time of sowing to obtain good

and uniform germination.

C. Seed treatmentThe beans have the capacity of fixing the atmospheric nitrogen as nitrogen-fixing

bacteria symbiotically lives in their roots. Even then, if the beans are being sown in a field for thefirst time, it is advisable to inoculate the seed with nitrogen-fixing bacteria before sowing. Thishelps in quick nodulation on the roots, thus enabling the plant to fix nitrogen quickly. The othertype of seed treatment is to protect the seed from diseases and improve the germination. Seedtreatment with benomyl or thiram or captan is also recommended to avoid fungal diseases.


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VI. CultivationAfter sowing the seed, proper management of soil increases the yield.

A. IrrigationAs beans are shallow rooted, they are sensitive to excess moisture. Good crops can be

produced with very little moisture applied during the season. The soil should be moist whilesowing. After the sowing, the irrigation should be done whenever necessary. Application ofwater just before flowering helps in setting pods. Another irrigation can be immediately afterpod-set. It is essential to maintain available soil moisture above 50 percent during flowering andpod development. About 6-7 irrigations during the growing season would be required at regularintervals.

B. Manuring and fertilizationBean is a leguminous crop. It has a capacity of fixing atmospheric nitrogen into the roots

with the help ofrhizobia bacteria which resides in the roots. This inherent capacity of the plant tofix atmospheric nitrogen leads to the poor response to applied nitrogen. As such onlyphosphatic and potassic fertilizers are recommended. A starter dose of nitrogen should also be

given.

As the time of preparation of the land, 25-50 tonnes of farm yard manure per hectareshould be applied. It is estimated that a yield of 800 kg grain and 700 kg of straw, removed 73.5kg of nitrogen, 31 kg of phosphate and 61 kg of potash from the soil. So, application of 250 kg ofammonium sulphate, 500 kg of single super phosphate and 125 kg of potassium sulphate isrecommended. The fertilizers should be placed in bands about 7-8 cms at the side of the seedor slightly deeper than the seed. Nitrogen can be applied in split doses, first dose at the time ofsowing and the second dose about 20-25 days after sowing. Under acidic conditions, alongwith N.P.K. a basal .application of 4.8 q/ha of lime is also recommended to get increased yields.

Among the minor elements, magnesium and zinc enhance the vitamin C content.

Calcium and magnesium deficiency results in low protein content. Spraying with trace elementslike iron, zinc, copper and manganese along with calcium and magnesium, produces a highquality and increased yields,

C. Weed controlInadequate weed control reduces the yield, hand howing is often necessary to control

the weed growth. Spraying of chemical herbicides is an effective way of weed control. Dinitromaterials are can be sprayed as soil application at the rate of 5-8 kg per hectare. The otherchemical found to be effective is sodium salt of penta-chlorophenol. It can be applied as a pre-emergence herbicide at the rate of 45 kg per hectare.

D. Effect of growth regulators

Application of growth substances improves the plant growth, flowering and yield of podin french bean.. GA, (gibberilic acid) spray at 50-200 ppm increases the plant height andnumber of leaves. Spraying of cycocel promotes early flowering. Plant regulators like para-chlorophenoxy acetic acid at 2 ppm, alpha naphthyl-acetamide or beta-naphthoxy acetic acid at5-25 ppm can be sprayed to induce fruit set. Increase in pod-set can also be seen \\rith the useof gibberellins.

VII. Diseases and Pests


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The production of beans is greatly reduced by diseases and pests.A. Diseases

Fungal, bacterial and viral diseases of french bean are described here along with theircontrol measures.

i. Anthracnose

A fungus known as Colletotrichum lindemuthianum causes this disease. Yellowish tobrown sunken cankers are produced and cool and humid weather is the predisposing factor.

ControlAs the infected seeds carry the fungus, seed treatment is essential. Treating the seeds

with 0.125 percent of cerasan solution for half an hour is effective. Use of resistant varieties liketweed wonder is also recommended.

2. Powdery mildewIt is caused by Erysiphe polygoni, a lungus which attacks the leaves first and later

spreads to the stem and pods. White powdery spots which enlarge and combine with others toform eventually an almost complete coating of a whitish powder is the important symptom.

Severe infection leads to defoliation.

ControlDusting with powdered sulphur or spraying with wettable sulphur or kethane are

recommended for control.

3. RustHigh relative humidity is responsible for the occurrence of this disease along with the

fungus, Uromyces phaseoli typica. Minute, white raised spots appear on the lower surface of theleaves which gradually become dark brown to black in colour.

Control

Dusting of 25-30 kg fine sulphur is recommended as a preventive measure. Rustresistant varieties should be used where the disease is prevalent.

4. Ashy stem blightThis fungal disease is caused by Macrophomina phaseoliwhich produces black, sunken

canker on seedlings. It spreads very rapidly to the entire stem, often killing it.

ControlDisease free seed should be used and dusting with 2% ceresan is also recommended.

5. Common blightIt is a bacterial disease which is caused by Xanthomonas phaseoli. The symptoms of the

disease are the water soaked spots which appear on the lower side of the leaf. These spotsenlarge and coalesce and turn brown giving a burnt appearance. Insects like grass hopper andMexican bean beetle transmit this disease.

ControlUse of disease free seed, long rotation and use of resistant varieties are the control

measures.

6. Mosaic disease


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This disease is a viral disease which causes stunting of the plants, mottling and leafmalformation. The main insect vectors are species of Aphis. The only satisfactory method is useof resistant varieties.

B. Pests

The important pests that attack french beans are bean aphids beetles weevils and thrips.

1. Bean aphidsAphis craccivora infestation causes characteristic damage to tender aerial parts of the

plants and produces symptoms like curling of leaves, twisting of twigs and shedding of flowers.

ControlSpraying with 0.05% phosphomidon or 0.025% methyl demeton can easily control this

disease.

2. BeetlesEpilachna varivestis is the causal organism which is commonly known as Mexican bean

beetle. Both larvae and adults feed on the leaves, usually on the lower side.

ControlSpraying with 4% rotenone and cryolite at the rate of 1.5 kg in 225 litres of water are

recommended. Spraying with sevin and malathion is also effective. While spraying we shouldtake care that the lower surface of the leaves get well coverage.

3. WeevilThese are mostly found in the stored seed beans. The eggs are laid in the fields and

grubs develop in the seeds and get transformed into beetles. They cut a circular opening whileemerging out of the seed.

ControlThe weevils can be killed by fumigating with carbon- disulphide at the rate of 1.5 -4 kg to

each 30 cubic metre of space to be fumigated. DDT at 3% can also be dusted on the seedswhich are stored for sowing purposes. Soil treatment with BHC or dieldrin at 2 -5 kg a.i/ha isalso recommended.

4. ThripsInfested leaves turn pale and drop. Infested pods exhibit silvery white colour. Spraying

with DDT and rogor is effective in controlling this pest.

5. Stem flyThe maggot of Ophiomyia phaseoli causes drying of the plants when enters into the

stem.

ControlIt can be controlled by spraying the crop with 0.03% diazinon or 0.05% quinalphos.

Placing of 3% carbofuran capsules before sowing can also prevent this disease.

6. Seed corn maggotThis maggot attacks the germinating seeds and completely destroy the seedling causing

reduction in the yield.


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ControlCoating of the seed with an insecticide, such as chlordane, lindane or aldrin applied as a

slurry is recommended. Also, sowing should not be done in the land where organic manures arenot well decomposed.

VIII. Harvesting and Storage

The french bean comes to harvest from 40 days onwards after germination dependingon the variety. It takes about 2-3 weeks after flowering for the first picking of the pods. Greenpods are usually harvested when they are fully grown and the seeds are small. Bean podsripens progressively upward from the base of the plant. The entire ripening period usuallyextends for several days. Harvesting should be done by picking and it is not advisable topostpone the harvesting because the mature pods may shatter the seeds. About 2-3 pickingsare made for bush beans and for pole brans it is 3-5 pickings. Usually hand picking is done.

Dry beans are harvested when a large percentage of pods are fully ripe and most of theremainder turn yellow. Harvesting should be started before the lower pods become dry enough

to shatter. These beans require one or two weeks to cure, after which they are threshed. Theyield of green pods in the bush varieties may be on an average 3-4 tonnes per hectare and polevarieties 7-10 tonnes/hectare. The yield of dry beans varies from 1200-1800 kg per hectare.

StorageWell matured and cured beans contain approximately 14% per cent moisture and

immediately after the harvest it is 18%. Culinary quality, colour, viability and longevity areaffected by conditions of humidity and temperature in the storage environment. Dry seedsshould contain 13-17% moisture, high in protein, fat and carbohydrates. Longevity of seedsdepends on keeping low humidity conditions during storage. Viability depreciates under highhumidity conditions.

IX. Composition

French bean is mostly grown as green vegetable. It is a nutritious vegetable. Dry (field)and green (garden) beans rank high as a cheap source of nourishing food. They arc a valuablesource of protein, calcium, iron and vitamins. A nutritive analysis of the pod of french bean isgiven here.

Composition of french bean per 100 g edible portion

Moisture - 91.4 gFat - 0.1 gProtein - 1.7 g

Carbohydrates - 4.5 gMinerals - 0.5 gFibre - 1.8 gCalories - 26Phosphorus - 28 mgPotassium - 129 mgCalcium - 50 mgMagnesium - 29 mgSulphur - 37 mg


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Chlorine - 10 mgSodium - 4.5 mgIron - 1.7 mgCopper - 0.21 mgVitamin A - 221 I.U.Riboflavin. - 0.06 mg

Vitamin C - 14 mgThiamine - 0.08 mgNicotinic acid - 0.3 mg

Pods contain pectic substances as calcium pectate on 9- 15% dry basis. With thematurity of the pods, protein ascorbic acid, copper and phosphorus contents increases. Thedried beans are marketed under the name of rajmah. They are rich in protein.

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