QTL ANALYSIS OF A YELLOW PHASEOLUS VULGARIS RECOMBINANT INBRED LINE POPULATION FOR A FAST COOKING, FLAVORFUL, AND FLOURISHINGFUTURE OF DRY BEANS

摘要

Dry beans are a nutrient-rich food with diverse culinary attributes, but dry bean consumption in the United States remains low (Mitchell et al., 2009) due in part to their often long cooking times and the preconceived notions held by consumers regarding their flavor (Karlsen et al., 2016). Cooking times and sensory quality are two important traits considered when consumers choose whether to purchase dry beans and which dry bean products to purchase. However, the process of evaluating germplasm for these consumer-valued traits is costly in time and resources, which limits the ability of breeders to incorporate these traits in their programs. In this study, a yellow dry bean (Phaseolus vulgaris L.) Recombinant Inbred Line (RIL) population was evaluated for cooking time, flavor, and texture. QTL mapping of cooking time, flavor traits, and texture identified genomic regions influencing these traits. Objective: Use QTL analysis to contribute to the growing understanding of the genetic control of cookingtime and to lay the foundation for sensory quality improvement in dry bean breeding programs.