Abstract
Key message
Several QTL governing color retention in processed black beans were identified by traditional and novel phenotyping methods applied to two black bean mapping populations.
Abstract
When black beans are hydrothermally processed prior to consumption, water-soluble anthocyanins are released from the seed coat, resulting in an undesirable faded brown color in the cooked product. The aim of this research was to develop mapping populations with different genetic sources of color retention in order to identify regions of the bean genome associated with canning quality traits. Two half-sibling black bean recombinant inbred line (RIL) populations segregating for post-processing color retention were developed. These RIL populations were phenotyped for canning quality traits over two years and genotyped using the BARCBean6k_3 BeadChip. In addition to traditional phenotyping by trained panelists, cooked beans were also phenotyped using a novel digital image analysis pipeline. Measurements of post-processing seed coat color from both phenotyping methods were compared, and the digital image analysis was shown to outperform the trained panelists. Quantitative trait loci (QTL) for post-processing color retention were detected on six chromosomes, with QTL on Pv08 and Pv11 consistently detected across phenotyping methods, populations, and years. Color retention QTL on Pv08 explained up to 32% of phenotypic variation but were significant over a large physical interval due to low SNP marker coverage. However, color retention QTL on Pv11 also explained a substantial amount of phenotypic variation (r2 ≈ 25%) and mapped to a small genomic region near 52.5 Mbp. The QTL and methods described in this study will be useful for dry bean breeders and food scientists to produce high quality black beans that meet consumer needs.
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The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors wish to acknowledge the technical assistance of Evan Wright, Andrew Wiersma, Halima Awale, and the contributions of the sensory panelists.
Funding
Nolan Bornowski was funded by Michigan State University Plant Breeding, Genetics, and Biotechnology Fellowship.
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JK and NB conceived and designed the study. JK made the original crosses. NB developed the mapping populations, collected the phenotypic data, and performed the data analysis. QS performed the genotyping and provided SSR marker. NB wrote the manuscript and JK and NB revised the paper. All authors read and approved the manuscript.
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Code used for processing digital images is available as a supplementary file.
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Communicated by Diane E. Mather.
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122_2020_3656_MOESM1_ESM.tiff
Supplementary Fig. 1 3D plots of CIELAB values. CIELAB L*, a*, and b* values of canned black beans are plotted on separate axes across mapping populations and measurement methods. Each RIL or parental genotype is colored according to a 1-5 attribute intensity scale where ‘1’ represented a sample with light brown color and ‘5’ represented a sample with dark black color. RILs are indicated by circular dots, and parental genotypes are indicated by upward- and downward-pointing triangles representing the parents with superior and inferior color retention, respectively (TIFF 1425 kb)
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Bornowski, N., Song, Q. & Kelly, J.D. QTL mapping of post-processing color retention in two black bean populations. Theor Appl Genet 133, 3085–3100 (2020). https://doi.org/10.1007/s00122-020-03656-3
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DOI: https://doi.org/10.1007/s00122-020-03656-3