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Article

Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.).

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Mar 2021

Bassett Amber, Kamfwa Kelvin, Ambachew Daniel, Cichy Karen

Abstract excerpt

KEY MESSAGE: Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture. Common dry beans are a nutritious food recognized as a staple globally, but their consumption is low in the USA. Improving bean flavor and texture through breeding has the potential to improve...

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Source

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Identifiers

PMID: 33388888
DOI: 10.1007/s00122-020-03745-3
PMCID: PMC7925484

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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