Centre for Plant Breeding and Genetics (CPBG), Tamil Nadu Agricultural University (TNAU), Coimbatore, India.
Sugarcane Research Station, TNAU, Melalathur, Vellore, India.
Sci Rep. 2024 Jul 15;14(1):16305. doi: 10.1038/s41598-024-67282-5.
The agronomic stability and nutritional importance of 30 (Test genotypes: 29 + Check: 1 = 30) promising horse gram mutants were evaluated in this multi-environment-based experiment (MEE). Attempts were made to (i) identify stable mutants for agronomic traits through AMMI and GGE biplot models, (ii) quantify nutritional traits, (iii) understand the linkage between yield and nutritional traits, and (iv) estimate physical (PP) and cooking properties (CP) of selected genotypes to fix their food-chain usability. The ANOVA of the pooled data exhibited significant differences among environments (E), genotypes (G), and GxE interaction. The combined AMMI and GGE results helped to identify a few good-yielding and stable genotypes (GYSM) (G1, G25, G3, and G27). The yield advantages of these GYSMs over the parent PAIYUR 2 are 42.99%, 34.63%, 28.68%, and 30.59% respectively. The nutrient profiling of mutants revealed (i) a significant coefficient of variation for macronutrients (fat: 29.98%; fibre: 20.72%, and protein: 5.01%), (ii) a good range of variation for micronutrients, and (iii) helped to identify macro (MaNSM) and micro nutrient-specific mutants (MiNSM). The relationship analysis between yield and nutrient traits ascertained that yield had (i) positivity with protein (r = 0.69) and negativity for micronutrients except for Mn (r = 0.63), Cu (r = 0.46), and B (r = 0.01) in GYSM, (ii) positivity with protein and fibre in MaNSM, and (iii) negativity with micronutrients in MiNSM. Of the GYSM, G1 and G25 offer scope for commercial exploitation, and their PP and CP analyses revealed that G1 can be used for pastry and baked product preparation while G25 for weaning foods. Cooking time exhibited positivity with seed size parameters and negativity with water absorption capacity (r = - 0.53). An LC-MS-MS-based amino acid (AA) fractionation study showed the effect of induced mutagenesis on the contents of amino acids and also revealed the significance of horse gram for its lysine and methionine contents.
30 个（试验基因型：29+对照：1=30）有前途的马豆突变体的农艺稳定性和营养重要性在这项多环境基础实验（MEE）中进行了评估。尝试通过 AMMI 和 GGE 双标图模型（i）鉴定农艺性状稳定的突变体，（ii）量化营养性状，（iii）了解产量与营养性状的联系，以及（iv）估计选定基因型的物理（PP）和烹饪特性（CP），以确定其食物链可用性。汇总数据的方差分析显示环境（E）、基因型（G）和 GxE 相互作用之间存在显著差异。综合 AMMI 和 GGE 结果有助于鉴定一些高产量和稳定的基因型（GYSM）（G1、G25、G3 和 G27）。这些 GYSM 相对于亲本 PAIYUR 2 的产量优势分别为 42.99%、34.63%、28.68%和 30.59%。突变体的营养成分分析显示（i）宏量营养素（脂肪：29.98%；纤维：20.72%，蛋白质：5.01%）的变异系数显著，（ii）微量营养素的变异范围良好，（iii）有助于鉴定特定于宏量（MaNSM）和微量营养素的突变体（MiNSM）。产量与营养性状的关系分析表明，在 GYSM 中，产量与蛋白质呈正相关（r=0.69），与除 Mn（r=0.63）、Cu（r=0.46）和 B（r=0.01）以外的微量营养素呈负相关，（ii）在 MaNSM 中与蛋白质和纤维呈正相关，（iii）在 MiNSM 中与微量营养素呈负相关。在 GYSM 中，G1 和 G25 具有商业开发的潜力，其 PP 和 CP 分析表明，G1 可用于制作糕点和烘焙产品，而 G25 可用于婴儿食品。烹饪时间与种子大小参数呈正相关，与吸水性呈负相关（r=-0.53）。基于 LC-MS-MS 的氨基酸（AA）馏分分析研究表明，诱导突变对氨基酸含量有影响，也表明马豆对其赖氨酸和蛋氨酸含量的重要性。
