Abstract
Common bean (Phaseolus vulgaris L.) is a nutrient-rich food, but its long cooking times hinder its wider utilization. The Yellow Bean Collection (YBC) was assembled with 295 genotypes from global sources to assess the genetic and phenotypic diversity for end-use quality traits in yellow beans. The panel was genotyped with over 2,000 SNPs identified via Genotyping-By-Sequencing (GBS). Through population structure analyses with the GBS markers, the YBC was determined to be 69% Andean, 26% Middle American, and 5% admixture. The YBC was grown in two major bean production regions in the U.S., Michigan (MI) and Nebraska (NE) over two years. The genotypes exhibited a wide diversity in days to flower, seed weight, water uptake, and cooking time. The cooking times of the YBC ranged from 17–123 min. The cooking time were longer and varied more widely in NE with many more genotypes exhibiting hardshell than in MI. Fast-cooking genotypes were identified with various yellow colors; 20 genotypes cooked within 20 min in MI, and eight genotypes cooked within 31 min in NE. Water uptake and cooking time were significantly affected by the environment, which included both the growing and cooking environment, and notably in relation to cooking, NE is higher elevation than MI. SNPs associated with cooking time were identified with genome-wide association analyses and a polygalacturonase gene on Pv04 was considered to be a candidate gene. The genotypic and phenotypic variability, fast-cooking genotypes, and the associated SNPs of the YBC will lay the foundation for utilizing yellow beans for breeding and genetic analyses.
Highlights
IntroductionCommon bean is the world’s most produced grain legume (Siddiq and Uebersax 2012) and serves as a staple food and a source of protein in many parts of Latin America and Africa (Broughton et al 2003)
Common bean (Phaseolus vulgaris L., 2n = 2x = 22) is a predominantly self-pollinating annual leguminous species with a relatively small genome size of 587 Mbp (Schmutz et al 2014)
Yellow beans occur in many shades and sizes (Fig. 1) (Sadohara et al, 2021), and they make up important market classes in Latin America, the Caribbean, and Africa (Wortmann et al 1998; Kilimo Trust 2012; Voysest 2012)
Summary
Common bean is the world’s most produced grain legume (Siddiq and Uebersax 2012) and serves as a staple food and a source of protein in many parts of Latin America and Africa (Broughton et al 2003). Beans are diverse in seed sizes, shapes, colors, and patterns. Yellow beans occur in many shades and sizes (Fig. 1) (Sadohara et al, 2021), and they make up important market classes in Latin America, the Caribbean, and Africa (Wortmann et al 1998; Kilimo Trust 2012; Voysest 2012). The premier source of yellow colored beans is the Peruvian coast, where they have been grown since ancient times (Voysest 2012). Including some unique classes only found in Peru, there are at least a dozen market classes of yellow beans produced in Latin America. Yellow beans fetch higher prices than other seed types in Zambia (Sichilima et al 2016), are some of the most
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