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ARS Home » Midwest Area » East Lansing, Michigan » Sugarbeet and Bean Research » Research » Publications at this Location » Publication #328086
Title: Color retention in canned black beans

Author
item Cichy, Karen
item MENDOZA, FERNANDO - Michigan State University

Submitted to: Bean Improvement Cooperative Annual Report
Publication Type: Research Notes
Publication Acceptance Date: 4/2/2016
Publication Date: 4/30/2016
Citation: Cichy, K.A., Mendoza, F. 2016. Color retention in canned black beans. 2016 Bean Improvement Cooperative Annual Report. pg 25-26. http://www.css/msu/edu/bic.

Interpretive Summary:

Technical Abstract: Canning quality of black beans is an important issue for bean processors. The major concern is color retention because black beans are rich in water soluble anthocyanins. These tend to leach during the canning process, often resulting in a canned product with unacceptable color. There is significant genotypic variation for color retention in black bean germplasm. Genome wide association (GWAS) and quantitative trait loci (QTL) studies were used to assess the genetic variability and identify genomic regions associated with color retention. A region on Pv11 was related to color retention across GWAS and QTL analyses. In addition, visible near-infrared (Vis/NIR) reflectance spectroscopy was evaluated as phenotypic prediction tool reaching prediction accuracy rates as high as 96%.