Plant Soil and Microbial Sciences, Michigan State University, East Lansing, MI, USA.
Sugarbeet and Bean Research Unit, USDA-ARS, Michigan State University, 1066 Bogue St. A366, East Lansing, MI, 48824, USA.
Theor Appl Genet. 2020 Jul;133(7):2291-2305. doi: 10.1007/s00122-020-03598-w. Epub 2020 May 6.
Three robust QTL for dry bean cooking time shortened cooking time 11-26 min and co-localized with QTL for increased cooked seed protein concentration. Cooking time is a major factor associated with consumer preference of dry beans (Phaseolus vulgaris L.). The genetic control of cooking time was investigated with a quantitative trait loci (QTL) study on a recombinant inbred line (RIL) population developed from TZ-27 (slow cooking) and TZ-37 (fast cooking). The RIL population of 146 lines was grown on research farms over 2 years in Arusha and Morogoro, Tanzania. Arusha is an important mid-altitude bean-growing region, with moderate temperatures and reliable rainfall, whereas the low altitude and high temperatures in Morogoro make it unfavorable for bean production. The population exhibited large variation for cooking time with a range of 22-98 min. On average, beans grown in Arusha cooked 15 min faster than those grown in Morogoro. A linkage map developed with 1951 SNP markers was used for QTL analysis. Ten QTL were identified for cooking time, three of which were found in multiple environments. RILs with all three QTL (CT3.1, CT6.1, and CT11.2) cooked on average 11 min faster in Arusha and 26 min faster in Morogoro than RILs with none. Seed attributes were related to cooking time such that seeds with greater seed mass and less seed coat percentage cooked faster. Cooked seed protein concentration ranged from 17.8 to 30.8% across the years and locations. All three of the most robust cooking time QTL co-localized with QTL for protein concentration, and TZ-37 always contributed faster cooking time and increased protein concentration.
三个强有力的干豆烹饪时间缩短 QTL，烹饪时间缩短 11-26 分钟，与增加煮熟种子蛋白质浓度的 QTL 共定位。烹饪时间是影响干豆（菜豆）消费者偏好的主要因素。利用来自 TZ-27（烹饪时间长）和 TZ-37（烹饪时间短）的重组自交系（RIL）群体进行数量性状基因座（QTL）研究，研究了烹饪时间的遗传控制。在坦桑尼亚阿鲁沙和莫罗戈罗的研究农场，在 2 年的时间里种植了 146 条 RIL 线的 RIL 群体。阿鲁沙是一个重要的中海拔豆类种植区，气温适中，降雨可靠，而莫罗戈罗的低海拔和高温不利于豆类生产。该群体的烹饪时间差异很大，范围为 22-98 分钟。平均而言，在阿鲁沙种植的豆类比在莫罗戈罗种植的豆类烹饪时间快 15 分钟。利用 1951 个 SNP 标记开发的连锁图谱用于 QTL 分析。确定了 10 个用于烹饪时间的 QTL，其中 3 个在多个环境中发现。与没有这 3 个 QTL 的 RIL 相比，具有这 3 个 QTL（CT3.1、CT6.1 和 CT11.2）的 RIL 在阿鲁沙的烹饪时间平均快 11 分钟，在莫罗戈罗的烹饪时间快 26 分钟。种子属性与烹饪时间有关，即种子质量越大、种皮百分比越小，烹饪时间越快。在这几年和地点，煮熟种子的蛋白质浓度范围从 17.8%到 30.8%。这三个最稳健的烹饪时间 QTL 与蛋白质浓度的 QTL 共定位，而 TZ-37 总是贡献更快的烹饪时间和增加蛋白质浓度。
