Location: Small Grain and Food Crops Quality Research
Project Number: 3060-21650-002-010-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2020
End Date: Feb 28, 2024
Objective:
The mission of this multi-year project is to provide the basic knowledge of flavonoid chemistry and genetics to enhance the perception of dry beans as a highly valued, healthy crop. Towards that mission, the project will focus on the following objectives: 1. Determine the flavonoid content and profile in all the major US dry bean market classes and single color/pattern gene introgression lines; 2. Measure those environmental factors that affect seed flavonoid content in the major US market classes of dry bean; and 3. Identify candidate genes that control seed flavonoid content and their relationship to those genes known to affect bean seed coat color and pattern.
Approach:
During this first year of the project, the objectives will be addressed by the following approaches: 1. Five representative historical and modern varieties of ten market classes will be grown under controlled growth chamber conditions. Also, 41 introgression lines all in the same 5-593 genotypic background, that contain one to three genes controlling seed color or pattern, will also be grown under the same conditions. The composition and concentration of the flavonoid molecules will be determined for these seed samples. 2. The same market class varieties described above will be grown at multiple locations, with multiple replication in North Dakota and Washington field plots. Variable abiotic stress conditions will be evaluated in the Washington locations. The seed samples will then be evaluated for flavonoid composition and concentration. 3. Genetic activities will include a) fine-mapping the Rk and B genes that are part of the suite of genes that control seed coat color; b) introgression mapping of G, another critical gene that controls seed coat color; and c) determining the color gene genotype of black beans with different color retention during cooking.
