Investigations of the effects of the non‐darkening seed coat trait coded by the recessive jj alleles on agronomic, sensory, and cooking characteristics in pinto beans

Abstract

The beige background of the conventional pinto bean (Phaseolus vulgaris L.) seed coat turns brown over time due to oxidation of its proanthocyanidins. Pinto beans that have slow‐darkening (SD) or non‐darkening (ND) seed coats are more desired in the market because they are perceived to be fresh, high‐quality beans. However, correlations between the ND seed coat trait and agronomic performance have not been investigated. Therefore, the objectives of this study were to estimate variance components and broad‐sense heritabilities of agronomic and seed coat traits in pinto beans, and to determine if correlations exist between the ND seed coat trait and agronomic, sensory, and cooking traits in recombinant inbred lines, developed from crosses between ND pinto bean breeding lines, incorporating the ND gene from ‘Wit‐rood boontje’, with two regular‐darkening (RD) pinto bean varieties (‘Stampede’ in Population 1 and ‘La Paz’ in Population 2), grown in four different environments of southwest Ontario in 2016. Analysis of variance indicated significant differences between the RD and ND genotypes for grain yield, 100‐seed weight, hydration capacity, and the seed coat color parameters in both populations. The color parameter L*, which represents the whiteness of the seed coat, was selected as the main discriminative parameter between the RD and ND seed coat phenotypes. There was a weak positive genetic correlation between the ND trait and days to maturity in Population 1 (rg = .11). The ND trait showed weak negative genetic correlations with grain yield (rg = −.23 in Population 1 and rg = −.13 in Population 2). Moderately weak positive genetic correlations were found between the ND trait and hydration capacity in Population 1 (rg = .44) and Population 2 (rg = .40). The ND pinto beans were perceived as sweeter and had softer and smoother textures and shorter cooking times compared with the RD pinto beans.

An Approach Using Emerging Optical Technologies and Artificial Intelligence Brings New Markers to Evaluate Peanut Seed Quality

“…In alfalfa, it has been shown that the natural aging of seeds itself interferes with this aspect ( Wang X. et al, 2021 ). It is worth noting that the reduction in tegument brightness is a common phenomenon in other species, such as beans ( Piotrowicz-Cieślak et al, 2020 ), and may indicate the advancement of oxidative processes associated with seed deterioration ( Erfatpour et al, 2021 ). In orthodox seeds, such as peanuts, seed deterioration occurs in progressive stages at the cellular level and results in loss of vigor ( Ebone et al, 2019 ).…”

Sequence characterization ofT,Bip, andPhbwdemonstrates the role of MYB-bHLH-WD40 complexes and temperature in common bean seed color pattern formation

“…Similarly, the common bean seed color patterning gene J was recently linked to the R2R3-MYB transcription factor Phvul.010G130600 (Erfatpour et al 2018(Erfatpour et al , 2021Erfatpour and Pauls 2020).…”

“…MYB113 is an R2R3-MYB transcription factor and important MBW protein complex component; its homologs in cowpea control black seed color (Herniter et al 2018). Similarly, the common bean seed color patterning gene J was recently linked to the R2R3-MYB transcription factor Phvul.010G130600 (Erfatpour et al 2018, 2021; Erfatpour and Pauls 2020).…”