Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Genetics and Genomics
Genetic Variability And Genome-Wide Association Analysis Of Flavor And Texture In Cooked Beans (Phaseolus Vulgaris L.), Amber Bassett, Kelvin Kamfwa, Daniel Ambachew, Karen Cichy
Genetic Variability And Genome-Wide Association Analysis Of Flavor And Texture In Cooked Beans (Phaseolus Vulgaris L.), Amber Bassett, Kelvin Kamfwa, Daniel Ambachew, Karen Cichy
Agricultural and Environmental Sciences Student Research
Key message
Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture.
Abstract
Common dry beans are a nutritious food recognized as a staple globally, but their consumption is low in the USA. Improving bean flavor and texture through breeding has the potential to improve consumer acceptance and suitability for new end-use products. Little is known about genetic variability and inheritance of bean sensory characteristics. A total of 430 genotypes of the Andean Diversity Panel representing twenty seed types were grown …