ArticleTAG. Theoretical and applied genetics. Theoretische und angewandte Genetik2020
QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.).
Article in TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 30 citations in OpenAlex.
- GWAS identifies regulators of seed and leaf morphology in common bean, revealing OFP5 as a major seed size determinant.The Plant journal : for cell and molecular biology · 2026Article
- GWAS-assisted and multitrait genomic prediction for improvement of seed yield and canning quality traits in a black bean breeding panel.G3 (Bethesda, Md.) · 2025Article
- Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content.Frontiers in nutrition · 2025Review
- Identification of consistent QTL and candidate genes associated with seed traits in common bean by combining GWAS and RNA-Seq.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2024Article
- Genetic control of pod morphological traits and pod edibility in a common bean RIL population.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2023Article
- Quality trait improvement in horticultural crops: OMICS and modern biotechnological approaches.Molecular biology reports · 2023Review
- Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time.The plant genome · 2023Article
- Bioinformatics in Plant Breeding and Research on Disease Resistance.Plants (Basel, Switzerland) · 2022Review
- Transcriptome-Guided Identification of Pectin Methyl-Esterase-Related Enzymes and Novel Molecular Processes Effectuating the Hard-to-Cook Defect in Common Bean (Foods (Basel, Switzerland) · 2022Article
- Genetic mapping of the Andean anthracnose resistance gene present in the common bean cultivar BRSMG Realce.Frontiers in plant science · 2022Article
- Characterization of Nutritional Quality Traits of a Common Bean Germplasm Collection.Foods (Basel, Switzerland) · 2021Article
- QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Frontiers in plant science · 2021Article
- Genetic Architecture and Genomic Prediction of Cooking Time in Common Bean (Frontiers in plant science · 2020Article
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
key messageThree 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 developed from TZ-27 (slow cooking) and TZ-37 (fast cooking). The RIL population of 146 lines was grown on research farms over 2 years in Arusha and Morogoro, Tanzania. Arusha is an important mid-altitude bean-growing region, with moderate temperatures and reliable rainfall, whereas the low altitude and high temperatures in Morogoro make it unfavorable for bean production. The population exhibited large variation for cooking time with a range of 22-98 min. On average, beans grown in Arusha cooked 15 min faster than those grown in Morogoro. A linkage map developed with 1951 SNP markers was used for QTL analysis. Ten QTL were identified for cooking time, three of which were found in multiple environments. RILs with all three QTL (CT3.1, CT6.1, and CT11.2) cooked on average 11 min faster in Arusha and 26 min faster in Morogoro than RILs with none. Seed attributes were related to cooking time such that seeds with greater seed mass and less seed coat percentage cooked faster. Cooked seed protein concentration ranged from 17.8 to 30.8% across the years and locations. All three of the most robust cooking time QTL co-localized with QTL for protein concentration, and TZ-37 always contributed faster cooking time and increased protein concentration.
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