Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.).

ABSTRACT:

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. 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 in three locations, and cooked seeds were evaluated by a trained sensory panel for flavor and texture attribute intensities, includ

SUBMITTER: Bassett A 

PROVIDER: S-EPMC7925484 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature