Location: Sugarbeet and Potato Research
Project Number: 3060-21650-001-004-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2018
End Date: Dec 31, 2022
Objective:
(1) Obtain metabolite fingerprints for a large number (n=300) of advanced breeding lines from the major U.S. market classes of dry beans. (2) Identify genetic factors associated with the major metabolite compounds identified in Objective 1. (3) Perform field trials at five locations (three in WA and two in ND) with advanced breeding lines representing the major Middle American market classes and collect performance data. (4) Correlate specific metabolite fingerprints associated with good end use quality characteristics.
Approach:
Flow injection high resolution mass spectrometry (FIHRMS) will be used to acquire complex spectral fingerprints to compare original and modified bean materials using principal component analysis (PCA). High resolution high accuracy MS will be used to measure masses of molecular ions to 4 decimal places and to determine the exact chemical formulas of the compound. These data will be coupled with internet databases to identify and, with appropriate standards, to quantify each of the peaks in the chromatogram. Existing breeding lines will be genotyped using the genotype-by-sequencing (GBS) methodology and SNPs will be called and merged with the master set of ~300k SNPs already available in the McClean lab. The phenotype and genotype data will be analyzed using genome-wide association study approaches. The phenotypic data will be the concentration of each metabolite in each sample. Advanced generation breeding lines will be tested together in replicated field trials conducted during years 1 and 2 across two locations in North Dakota and three in Washington to assess genotype x environment effects on metabolite concentrations. Common agronomic and phenological trait data will be collected (e.g. days to flowering, plant height, disease days to maturity, lodging, seed yield, seed size, etc.). For all field samples, cooking time will be measured using an established procedure. Flavor will be evaluated by a sensory panel of four trained individuals who will rate flavor and texture characteristics including cotyledon texture, seed coat chewiness, flavor intensity, aesthetics, bitter, sweet, starchy, earthy, and beany flavor on a scale of 1 to 5.
