Abstract
USDA-NIFAUnited States Department of Agriculture (USDA) [2018-51181-28384, 1016465]; Virginia Agricultural Experiment Station
Highlights
Breeding programs elevate crop productivity and adaptation, which are crucial to expand and sustain the market and industry growth (Gallardo et al, 2018; Padikasan et al, 2018)
Over the last decades several food crops have been improved in the United States and Canada through breeding, such as apples (Hampson et al, 2000), blueberries (Gilbert et al, 2015; Gallardo et al, 2018), edamame (Jiang et al, 2018; Carneiro et al, 2020), peanuts (Pattee et al, 2001), and wine grapes (Reynolds et al, 2004)
As new breeding programs have started to focus on the improvement of edamame to push for a competitive production in the U.S, this review aimed (1) to combine and summarize the available information regarding consumer preferences and sensory quality of edamame for the U.S market, and (2) to understand and describe how sensory
Summary
Breeding programs elevate crop productivity and adaptation, which are crucial to expand and sustain the market and industry growth (Gallardo et al, 2018; Padikasan et al, 2018). The development of new food products through plant breeding programs is an important way to promote human health and dietary improvement as farmers are able to sustainably produce the plant-based products consumers desire and are willing to purchase (Hansson et al, 2018). Breeders’ contributions can help improve the nutritional quality of plant-based food products, Sensory for Edamame Development for example, by increasing the amount of micronutrients (minerals and vitamins) and bioactive compounds (flavonoids, organic acids), modifying fat and oil composition (fatty acid composition), and improving carbohydrate quality (dietary fiber and sugar profile) and protein quality (amino acid profile) (Welch and Graham, 2004; Sands et al, 2009; Patil et al, 2014; Hansson et al, 2018; Padikasan et al, 2018). Interdisciplinary approaches and collaboration among breeders, other agricultural researchers, public health officials, nutritionists, food scientists and technologists, economists, and social and political scientists are important and needed over the decades (National Academies of Sciences, 2019)
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