QTL mapping for the cooking time of common beans

Garcia, Robertha Augusta Vasconcelos; Rangel, Priscila Nascimento; Bassinello, P. Z.; Brondani, C.; Melo, L. C.; Sibov, Sérgio Tadeu; Vianello-Brondani, Rosana Pereira

doi:10.1007/s10681-011-0587-7

Cited by 31 publications

(23 citation statements)

References 41 publications

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“…In another evaluation of cooking time on 140 F2:4 families segregating for cooking time, six QTL were identified for cooking time in a single environment. Three QTL were identified on chromosome Pv01 and three on Pv09 (Garcia et al 2012), none of which appear to be similar to those presented here with GWAS.…”

Section: Discussionsupporting

confidence: 69%

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Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)

2015

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Fivefold diversity for cooking time found in a panel of 206 Phaseolus vulgaris accessions. Fastest accession cooks nearly 20 min faster than average. SNPs associated with cooking time on Pv02, 03, and 06. Dry beans (Phaseolus vulgaris L.) are a nutrient dense food and a dietary staple in parts of Africa and Latin America. One of the major factors that limits greater utilization of beans is their long cooking times compared to other foods. Cooking time is an important trait with implications for gender equity, nutritional value of diets, and energy utilization. Very little is known about the genetic diversity and genomic regions involved in determining cooking time. The objective of this research was to assess cooking time on a panel of 206 P. vulgaris accessions, use genome- wide association analysis (GWAS) to identify genomic regions influencing this trait, and to test the ability to predict cooking time by raw seed characteristics. In this study 5.5-fold variation for cooking time was found and five bean accessions were identified which cook in less than 27 min across 2 years, where the average cooking time was 37 min. One accession, ADP0367 cooked nearly 20 min faster than average. Four of these five accessions showed close phylogenetic relationship based on a NJ tree developed with ~5000 SNP markers, suggesting a potentially similar underlying genetic mechanism. GWAS revealed regions on chromosomes Pv02, Pv03, and Pv06 associated with cooking time. Vis/NIR scanning of raw seed explained 68 % of the phenotypic variation for cooking time, suggesting with additional experimentation, it may be possible to use this spectroscopy method to non-destructively identify fast cooking lines as part of a breeding program.

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Section: Discussionsupporting

confidence: 69%

“…Previous studies have demonstrated relationships between cooking time and water uptake during soaking (Elia et al 1997), while other studies found no correlation (Garcia et al 2012). Elia et al (1997) also found that higher tannin levels increased the cooking time.…”

Section: Discussionmentioning

confidence: 90%

Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)

2015

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“…This is highly desirable in light of the aforementioned consumer demands. The precision of the experiments in evaluation of this trait was relatively high in all cases, which can be confirmed by the heritability estimates, always greater than 59% (Table 2), a magnitude similar to magnitudes reported in the literature when the Mattson method was used, and the number of progenies/lines evaluated was much lower (JacintoHernandez et al 2003, Garcia et al 2012. The mean percentage of cooked grains varied among the locations, with the lowest percentage in Lambari (Table 1).…”

Section: Discussionsupporting

confidence: 79%

New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

Carvalho

Ramalho

Júnior

et al. 2017

Crop Breed. Appl. Biotechnol.

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“…Moreover, crossing the materials in the collection will help identify genes related to sensory and culinary quality. The recent sequencing of the genome of Phaseolus vulgaris L. (Schmutz et al, 2014) and the identification of quantitative trait loci related to sensory and culinary quality (Posa-Macalincag et al, 2002;Garcia et al, 2011;Casañas et al, 2013) should 8 pave the way for the identification of genes and the development of internal markers that will allow them to be managed easily.…”

Section: Growth Habit and Sensory And Culinary Traitsmentioning

confidence: 99%

Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

Rivera

Casquero²,

Mayo³

et al. 2016

Span. j. agric. res.

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The Spanish National Plant Genetic Resource Center’s core collection of bean germplasm includes 202 accessions selected from more than 3000 accessions in function of passport data, seed phenotype, genetic background, and agronomic traits. To acquire more useful information about these accessions, we cultivated and characterized them for sensory and culinary traits. We found considerable variation for culinary and sensory traits of the cooked beans (mean coefficients of variation: 41% for the sensory traits and 40% for the culinary traits). The large dataset enabled us to study correlations between sensory and culinary traits and among these traits and geographic origin, seed color, and growth habit. Greater proportion of white in the seed coat correlated positively with brightness and negatively with mealiness (r=0.60, r=-0.60, p<0.001, respectively). Mealiness correlated negatively with seed-coat roughness and rate of water absorption (r=-0.60, r=-0.53, p<0.001, respectively). Materials of Andean origin had lower seed-coat brightness (p<0.01) and seed-coat roughness, and greater seed-coat perceptibility, mealiness, flavor, and aroma (p<0.001) than materials of Mesoamerican origin. Growth habit failed to correlate with culinary or sensory traits. Breeders can benefit from the information about this core collection available at <a href="http://wwwsp.inia.es/Investigacion/centros/crf/BasesDatos/Bases">www.crf.inia.es/crfesp/paginaprincipaljudia</a>.asp.

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QTL mapping for the cooking time of common beans

Cited by 31 publications

References 41 publications

Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)

Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)

New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

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