scholarly journals QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Phaseolus vulgaris L.) Population

2021 ◽  
Vol 12 ◽  
Author(s):  
Amber Bassett ◽  
Dennis N. Katuuramu ◽  
Qijian Song ◽  
Karen Cichy
Keyword(s):  
United States ◽  
Water Uptake ◽  
Seed Coat ◽  
Seed Quality ◽  
Cooking Time ◽  
Quality Traits ◽  
Dry Beans ◽  
Dry Bean ◽  
Sensory Attribute ◽  
Seed Quality Traits

Manteca yellow dry beans (Phaseolus vulgaris L.) have many quality traits that appeal to consumers, including fast cooking times, creamy texture, and sweet, buttery flavor. They are native to Chile and consumed in regions of South America and Africa but are largely unfamiliar to United States consumers. While cooking time, flavor, and texture have not been prioritized in United States dry bean breeding programs, genetic variability exists such that these traits could be addressed through breeding. In this study, a recombinant inbred line (RIL) population was developed from a cross between Ervilha (Manteca) and PI527538 (Njano), yellow dry beans with contrasting cooking time and sensory attributes. The population and parents were grown for 2 years in Michigan and evaluated for cooking time and sensory attribute intensities, including total flavor, beany, vegetative, earthy, starchy, sweet, bitter, seed-coat perception, and cotyledon texture. Cooking time ranged 19–34 min and exhibited high broad-sense heritability (0.68). Sensory attribute intensities also exhibited variation among RILs, although broad-sense heritability was low, with beany and total flavor exhibiting the highest (0.33 and 0.27). A linkage map of 870 single nucleotide polymorphisms markers across 11 chromosomes was developed for quantitative trait loci (QTL) mapping, which revealed QTL for water uptake (3), cooking time (6), sensory attribute intensities (28), color (13), seed-coat postharvest non-darkening (1), seed weight (5), and seed yield (2) identified from data across 2 years. Co-localization was identified for starchy, sweet, and seed-coat perception on Pv01; for total flavor, beany, earthy, starchy, sweet, bitter, seed-coat perception, cotyledon texture, and color on Pv03; water uptake and color on Pv04; total flavor, vegetative, sweet, and cotyledon texture on Pv07; cooking time, starchy, sweet, and color on Pv08; and water uptake, cooking time, total flavor, beany, starchy, bitter, seed-coat perception, cotyledon texture, color, and seed-coat postharvest non-darkening on Pv10. The QTL identified in this work, in particular CT8.2 and CT10.2, can be used to develop molecular markers to improve seed quality traits in future dry bean varieties. Considering yellow dry beans already excel in quality and convenience, they might be an ideal market class to signal a new focus on consumer-valued traits in the United States.

scholarly journals Intense Breeding within Lentil Landraces for High-Yielding Pure Lines Sustained the Seed Quality Characteristics

Agriculture ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 175
Author(s):  
Elissavet Ninou ◽  
Fokion Papathanasiou ◽  
Dimitrios N. Vlachostergios ◽  
Ioannis Mylonas ◽  
Anastasia Kargiotidou ◽  
...  
Keyword(s):  
Genetic Variability ◽  
Seed Quality ◽  
Starch Content ◽  
Cooking Time ◽  
Crude Fiber ◽  
High Yield ◽  
Quality Traits ◽  
Single Plant Selection ◽  
Pure Lines ◽  
Seed Quality Traits

Landraces are a valuable source of genetic variability for breeders to develop high-yielding lentil varieties. Apart from productivity, simultaneous breeding for lentil seed nutritional quality is of paramount importance for wider lentil consumption. This work examined the indirect effect of single plant selection for high yield on important seed quality traits within three Greek lentil landraces (“Elassona” (EL), “Lefkada” (L), and “Evros” (EV)). The breeding methodology applied was proved to help either maintain or improve such characteristics in the high-yielding second-cycle lines (SLs) selected. Compared to the parental landrace “Elassona”, the high-yielding lines showed increased crude fiber by 30–110%; the line 2-SL-EL-6 had higher starch content by 3.9% and reduced cooking time by 6.67 min, while the 2-SL-EL-10 line had higher crude fiber by 73%. In the case of “Lefkada”, the high-yielding lines selected maintained the protein content present in the parental landrace, apart from the 2-SL-L-1 where a decrease by 5% was recorded; however, most of them showed increased crude fiber (5.59–7.52%) in comparison with the parental landrace (4.65%). Finally, in relation to the “Evros” parental landrace, the 2-SL-EV-3 and 2-SL-EV-4 showed higher crude fiber and reduced cooking time. This study provides evidence that proper management of genetic variability could improve productivity without compromising or sometimes improving some seed quality traits.

scholarly journals Bazı Fasulye (Phaseolus vulgaris L.) Çeşitlerinde Tam ve Kısıtlı Sulama Uygulamalarının Tane Kalitesi Üzerine Etkisi

2018 ◽  
Vol 6 (12) ◽  
pp. 1853
Author(s):  
Sevgi Çalışkan ◽  
Ramazan İlhan Aytekin ◽  
Ayten Kübra Yağız ◽  
Caner Yavuz
Keyword(s):  
Protein Content ◽  
Water Uptake ◽  
Seed Quality ◽  
Reproductive Period ◽  
Cooking Time ◽  
Uptake Capacity ◽  
Design Quality ◽  
Dry Bean ◽  
Water Uptake Capacity

The aim of the study is to determine the seed quality of different dry bean genotypes, grown under full and limited irrigation conditions. The study was conducted at Nigde Omer Halisdemir University laboratories. Eight different dry bean cultivars (Yunus 90, Cihan, Goynuk 98, Batalla, Alberto, Arslan, Zirve, Noyanbey 98) were used in the study. The study was established with 3 replications according to randomized split-plot design. Quality characters like dry and wet seed weight, water uptake capacity, water uptake index, dry and wet volume, swelling capacity and swelling index, cooking time and protein content were determined. In conclusion, statistically significant differences among applications and cultivars were observed in terms of the all parameters examined. The grains obtained from the limited irrigation plots, had lower values in terms of all evaluated properties. Differences between dry and wet weight, water uptake capacity and index, dry and wet volume, cooking time and protein content between cultivars were statistically significant. In the study, correlation between cooking time and grain size was determined, and it was concluded that enlarging in grains size increases the cooking time. In addition, it was concluded that limited irrigation in the reproductive period had a negative effect on seed quality of different dry bean cultivars and it should not be lowered below 50% of the water capacity in the soil during this period.

Potential of the C Genome of Different Variants of Brassica oleracea for the Improvement of Agronomic and Seed Quality Traits of B. napus Canola

Crop Science ◽  
2019 ◽  
Vol 59 (6) ◽  
pp. 2608-2620 ◽  
Author(s):  
Azam Nikzad ◽  
Berisso Kebede ◽  
Jaime Pinzon ◽  
Jani Bhavikkumar ◽  
Rong-Cai Yang ◽  
...  
Keyword(s):  
Brassica Oleracea ◽  
Seed Quality ◽  
Quality Traits ◽  
C Genome ◽  
Seed Quality Traits

scholarly journals Induction of seed coat darkening in common beans (Phaseolus vulgaris L.) and the association with cooking time after storage

2020 ◽  
pp. 21-27 ◽  
Author(s):  
Renata C. Alvares ◽  
Helton S. Pereira ◽  
Leonardo C. Melo ◽  
Phillip N. Miklas ◽  
Patrícia G. S. Melo
Keyword(s):  
Phaseolus Vulgaris ◽  
Genetic Correlation ◽  
Seed Coat ◽  
Uv Light ◽  
Accelerated Aging ◽  
Cooking Time ◽  
Ambient Conditions ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
Cooking Times

Carioca is the most important edible dry bean (Phaseolus vulgaris L.) grown in Brazil. It represents the largest dry bean market class in the world. The seed coat of carioca beans will darken under adverse harvest conditions and with the increasing of storage time. In general, darkened seeds are associated with older seeds that suffer from prolonged cooking times. A relatively new ‘slow darkening’ trait is available in carioca that delays seed coat darkening under storage. However, its effect on cooking time is unknown. The objective of this work was to evaluate two induction methods of seed coat darkening and to examine the effect of slow darkening trait on cooking time after storage. Lines derived from four segregating populations resulting from crossings between cultivar BRSMG Madrepérola with slow seed coat darkening, and the parents BRS Estilo, BRS Cometa, BRS Notável and BRS Sublime with normal darkening were evaluated. An experiment inlcuding 220 lines, 55 per population and the five parents, in a 15x15 triple lattice was conducted in the winter growing season in Brasilia. Seed coat darkening and cooking time traits were evaluated. Two methods for inducing seed coat darkening were compared: an accelerated aging test using UV light for 72 hours, and an extended storage for 90 days under ambient conditions. The correlation between the induction methods ranged from 0.77 to 0.85 for the different populations indicating either method could be used to discriminate lines with normal versus slow darkening trait. The percentage of light-colored grain lines was identified by both induction methods of seed coat darkening ranged from 75 to 85.7% in the populations. The genetic correlation between seed coat darkening and cooking time varied from -0.06 to -0.48, indicating that in some populations there is no significant genetic correlation between seed coat darkening and cooking time. Thus, light colored grains are not indicative of low cooking time, when they are considered genotypes with genetic variation for the seed coat darkening.

scholarly journals Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 570 ◽  
Author(s):  
Carla S. Santos ◽  
Bruna Carbas ◽  
Ana Castanho ◽  
Marta W. Vasconcelos ◽  
Maria Carlota Vaz Patto ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Seed Quality ◽  
Cooking Time ◽  
Seed Shape ◽  
Basic Composition ◽  
Pisum Sativum L ◽  
Production And Consumption ◽  
Nutritional Qualities ◽  
Seed Quality Traits ◽  
Hydration Capacity

Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation at the r and rb genetic loci was performed in a subgroup of 32 accessions (3 phenotyped as smooth and 29 as rough seeded), revealing that none of the initially classified rough-seeded accessions were rb mutants, 19 were r mutants, and 13 were neither r nor rb. Despite their initial phenotypic classification, the 13 accessions genetically classified as smooth behaved differently (p < 0.05) to the 19 r mutants in terms of physicochemical properties, pasting viscosity, and basic composition parameters. Using multivariate analysis of the most discriminatory parameters for the food-related traits studied, the best-performing accessions at functional and nutritional levels were identified for future plant breeding to improve field pea production and consumption.

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