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Article

QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.).

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Jul 2020

Berry M, Izquierdo P, Jeffery H, Shaw S, Nchimbi-Msolla S, Cichy K

Abstract excerpt

KEY MESSAGE: Three robust QTL for dry bean cooking time shortened cooking time 11-26 min and co-localized with QTL for increased cooked seed protein concentration. Cooking time is a major factor associated with consumer preference of dry beans (Phaseolus vulgaris L.). The genetic control of cooking time was investigated with a quantitative trait loci (QTL) study on a recombinant inbred line (RIL) population...

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PMID: 32377883
DOI: 10.1007/s00122-020-03598-w

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