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

Authors: BASSETT, AMBER - Michigan State University; KAMFWA, KELVIN - University Of Zambia; AMBACHEW, DANIEL - Southern Agricultural Research Institute; Cichy, Karen

Submitted to: Theoretical and Applied Genetics
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/2/2020
Publication Date: 1/3/2021
Publication URL: https://handle.nal.usda.gov/10113/7298076
Citation: Bassett, A., Kamfwa, K., Ambachew, D., Cichy, K.A. 2021. Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.). Theoretical and Applied Genetics. 134:959-978. https://doi.org/10.1007/s00122-020-03745-3.
DOI: https://doi.org/10.1007/s00122-020-03745-3

Interpretive Summary: Dry beans consumption is low in the US. Improving dry bean flavor and texture through breeding has the potential to improve consumer acceptance and suitability for new end-use products. Little is known about the genetic variability and inheritance of bean sensory characteristics. A diverse set of 430 dry beans representing 20 different seed colors and market types were grown in three locations, and cooked seeds were evaluated by trained panelists for flavor and texture, including total flavor intensity, beany, vegetative, earthy, starchy, sweet, bitter, bean chewiness and graininess. Each flavor and texture attribute varied among the different samples. A set of 12 beans was compiled that exhibited extreme attribute intensities. This set will be useful for training panelists and potentially for breeding. Starchy and sweet flavors were positively correlated to each other and highest in some white beans. Genomic regions associated with total flavor intensity, beany, earthy, starchy, bitter, and bean chewiness and graininess were identified. These findings lay a foundation for incorporating flavor and texture in breeding programs for the development of new varieties that entice growers, consumers, and product developers alike.

Technical Abstract: Dry beans are a nutritious food recognized as a staple globally, but consumption is low in the US. Improving dry bean flavor and texture through breeding has the potential to improve consumer acceptance and suitability for new end-use products. Little is known about the genetic variability and inheritance of bean sensory characteristics. A total of 430 genotypes of the Andean Diversity Panel of 20 seed types were grown in three locations, and cooked seeds were evaluated by a trained sensory panel for flavor and texture attribute intensities, including total flavor, beany, vegetative, earthy, starchy, sweet, bitter, seed coat perception, and cotyledon texture. Extensive variation in sensory attributes was found across and within seed types. A set of genotypes was identified that exhibit extreme attribute intensities generally stable across all three environments. Seed coat perception and total flavor intensity had the highest broad-sense heritability (0.39 and 0.38 respectively), while earthy and vegetative intensities exhibited the lowest (0.14 and 0.15 respectively). Starchy and sweet flavors were positively correlated and highest in white bean genotypes according to PCA. SNPs associated with total flavor intensity (6 SNPs across three chromosomes), beany (5 SNPs across 4 chromosomes), earthy (3 SNPs across two chromosomes), starchy (1 SNP), bitter (1 SNP), seed coat perception (3 SNPs across 2 chromosomes), and cotyledon texture (2 SNPs across 2 chromosomes) were detected. These findings lay a foundation for incorporating flavor and texture in breeding programs for the development of new varieties that entice growers, consumers, and product developers alike.