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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVED FOOD QUALITY IN DRY BEANS USING GENETIC AND MOLECULAR APPROACHES Project Number: 3635-21430-009-00
Project Type: Appropriated

Start Date: Oct 01, 2010
End Date: Jul 22, 2013

Objective:
Objective 1: Identify genetic factors controlling bean seed processing quality and consumer acceptance attributes and identify QTL(s) for related traits including seed coat color and appearance, hardness, and digestibility. Objective 2: Characterize genetic diversity for seed traits that influence human nutritional value of bean including antioxidant, mineral, and antinutrient levels that contribute to digestibility, and identify QTL(s) and gene(s) responsible for seed zinc accumulation.

Approach:
Develop a linkage map for a black bean recombinant inbred line population using SSR and SNP markers. Use this resource identify QTL involved in canning quality and color retention in thermally processed beans, and to identify the Asp gene responsible for seed coat shine. Develop rapid phenotypic screens to for canning quality with near infrared spectoscopy. Measure variability for nutrient composition, cooking time, and sensory characteristics of modern and historically important dry bean varieties in the Mesoamerican gene pool. Develop populations of EMS mutagenized beans. Screen mutant populations for lines with reduced levels of seed raffinose and stachyose oligosaccharides. Screen diverse germplasm for natural variability in seed oligosaccharide content. Identify genes involved in seed zinc accumulation and tolerance to low zinc soils via transcriptome profiling, gene expression analysis, and molecular mapping.

Last Modified: 10/25/2014
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