文献类型： 外文期刊
作者： Wang, Pengwei 1 ; Liu, Dandan 1 ; Ni, Danqing 1 ; Gao, Shu 1 ; Hao, Yanpeng 1 ; Xue, Chenchen 2 ; Chen, Xin 2 ; Zhao, Jinming 1 ; Xing, Han 1 ; Guo, Na 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Agr, Key Lab Biol & Genet Improvement Soybean, Zhongshan Biol Breeding Lab ZSBBL,Natl Innovat Pla, Nanjing 210095, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing 210095, Peoples R China
关键词： Vegetable soybean; Taste quality; Sucrose content; GWAS
期刊名称：BMC PLANT BIOLOGY （ 影响因子：4.8； 五年影响因子：5.4 ）
ISSN： 1471-2229
年卷期： 2024 年 24 卷 1 期
页码：
收录情况： SCI
摘要： BackgroundVegetable soybean is an important legume vegetable. High sucrose content is a significant quality characteristic of vegetable soybean that influences consumers' taste. However, the genetic basis of sucrose content in vegetable soybean is currently unclear.ResultsIn this study, the genome-wide association study (GWAS) of sucrose content in vegetable soybean was performed using Chinese soybean mini-core collection. The results showed a wide genetic variation for the sucrose content in the mini-core collection. The sucrose content of genotypes from HHR (Huanghuai region) and SR (Southern region) was higher than that of genotypes from NER (Northeast region) and NR (Northern region). Furthermore, 82,187 high quality SNPs (Single nucleotide polymorphism) were used for GWAS of sucrose content. Based on SNPs detected in multiple environments, the chromosome 8 19,496,314-19,698,413 bp interval was identified as the candidate interval. And Glyma.08g234100 was most likely to affect the sucrose content of vegetable soybean seeds.ConclusionsThis study has created new details to be used for breeding for high sucrose content in vegetable soybean.
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