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Genetic Analysis and Random Amplified Polymorphic DNA Markers Associated with Cooking Time in Common Bean
Author(s) -
JacintoHernandez Carmen,
AzpirozRivero Susana,
AcostaGallegos Jorge A.,
HernandezSanchez Humberto,
BernalLugo Irma
Publication year - 2003
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci2003.3290
Subject(s) - biology , heritability , rapd , phaseolus , trait , selection (genetic algorithm) , cultivar , genetics , genotype , genetic analysis , quantitative trait locus , gene , botany , genetic diversity , population , demography , artificial intelligence , sociology , computer science , programming language
Cooking time is an important trait in the breeding of common beans ( Phaseolus vulgaris L.), especially in Mexico where 96% of beans consumed are prepared in the household. Because of the characteristics of the cooking time trait, a method of indirect selection would increase selection efficiency. The objective of this study was to identify random amplified polymorphic DNA (RAPD) markers associated with the trait and estimate genetic parameters of cooking time. For that purpose, 104 recombinant inbred lines (RILs), derived from contrasting cooking time bean cultivars were evaluated for three consecutive generations (F 5 to F 8 ). In each generation, cooking time was determined and plants in the F 7 generation were genotyped. One marker was associated with cooking time. The polymorphic UNAM‐16 of 310 base pairs (bp) explained 23% of the variation in cooking time of the lines studied. Narrow sense heritability ( h 2 ) was estimated for cooking time, as was the number of genes involved in the trait. A high value of h 2 (0.74) was estimated for cooking time. Also, it was estimated that two genes control the cooking time trait.