Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean in China

In recent years, with the expansion of mung bean (Vigna radiata L.) planting areas and the increase of consumer demand, it has become imperative to screen high-quality mung bean cultivars. In this study, the agronomic traits, fresh bean characteristics, and sensory evaluation of boiled beans were analyzed for 26 mung bean cultivars. The results showed that the variation coefficient and genetic diversity index of six agronomic traits of mung bean ranged from 9.04% to 44.98%, 1.68 to 1.96, respectively, with abundant genetic variation, and the highest was the grain yield. Mung bean cultivars with higher grain yield had more advantage in the number of branches, number of pods per plant, and 100-seed weight. The fresh bean traits were relatively stable, with an average coefficient variation of 8.48%. The trait with the highest genetic diversity index was the number of seeds per pod (2.03). The cultivar with the highest total sensory evaluation score of boiled beans was Zhanglv 3 (75.67), which had more advantages in taste and color. Through the comprehensive evaluation of grey relational analysis, the cultivars suitable for fresh food processing were Zhonglv 3 (0.960), Jilv 11 (0.942), Zhonglv 1 (0.915), CES-78 (0.899) and Kelv 2 (0.896). Generally, the high-quality cultivars with higher yield and fresh food processing characteristics were CES-78, Kelv 2, Zhonglv 16, and Zhonglv 2. This study provided a preference for the breeding of fresh mung bean cultivars, development of new products and improvement of mung bean resource utilization.