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Marker-based linkage map of Andean common bean (Phaseolus vulgaris L.) and mapping of QTLs underlying popping ability traits

DOI: 10.1186/1471-2229-12-136

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Abstract:

A mapping population of 185 recombinant inbred lines (RILs) derived from a cross between two Andean common bean genotypes was evaluated for three popping related traits, popping dimension index (PDI), expansion coefficient (EC), and percentage of unpopped seeds (PUS), in five different environmental conditions. The genetic map constructed included 193 loci across 12 linkage groups (LGs), covering a genetic distance of 822.1?cM, with an average of 4.3?cM per marker. Individual and multi-environment QTL analyses detected a total of nineteen single-locus QTLs, highlighting among them the co-localized QTLs for the three popping ability traits placed on LGs 3, 5, 6, and 7, which together explained 24.9, 14.5, and 25.3% of the phenotypic variance for PDI, EC, and PUS, respectively. Interestingly, epistatic interactions among QTLs have been detected, which could have a key role in the genetic control of popping.The QTLs here reported constitute useful tools for marker assisted selection breeding programs aimed at improving nu?a bean cultivars, as well as for extending our knowledge of the genetic determinants and genotype x environment interaction involved in the popping ability traits of this bean crop.Popbean or nu?a bean (Phaseolus vulgaris L., Fabaceae) is traditionally grown in the Andean highlands of South America at 2,000-3,000 meters above sea level, where it is commonly sold in local markets or consumed at home, and it is thought to be an ancient pre-ceramic landrace [1]. It seems probable that nu?a beans originated in the Andes, where they are sympatric with wild and primitive common bean populations in certain parts of Peru and Bolivia, and they may have been present in the early stages of Andean agriculture [2,3]. The first selection pressures leading to domestication of common bean could have resulted in the development of popping beans, and it appears that toasting grains was a well-established tradition in the Andes and possibly in Mesoamerica, where early m

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