Detecting the genetic variants associated with key culinary traits in Dioscorea alata - AGAP Accéder directement au contenu
Article Dans Une Revue LWT - Food Science and Technology Année : 2024

Detecting the genetic variants associated with key culinary traits in Dioscorea alata

Résumé

Highlights: • Diversity in yam (Dioscorea alata) culinary traits is investigated. • Correlations among yam culinary traits are identified. • Genetic loci controlling yam culinary traits are discovered. • Findings will facilitate breeding for higher quality in yam. Abstract: Quality attributes play a pivotal role in determining consumers’ acceptance and market value of food crops. Dioscorea alata is a major yam species for food security in tropical areas, but our understanding of the genetic factors underlying tuber culinary traits is limited. This study aimed at elucidating the genetic basis of key culinary attributes, including apparent dry matter content (DM), cooking time, boiled yam hardness, and moldability, through genome-wide association studies (GWAS). Phenotypic assessment revealed notable variations among the D. alata genotypes and significant correlations among the quality traits. The GWAS identified 25 significant associations distributed across 14 chromosomes. A total of 12, 1, 6, 6 single nucleotide polymorphisms were detected for cooking time, moldability, hardness and DM. Allele segregation analysis of the identified loci highlighted favorable alleles for short cooking time, good moldability, high hardness and DM content. Within a set of 42 putative candidate genes, we identified genes differentially expressed in tubers of genotypes with contrasting quality attributes. Our study offers valuable insights into the links between these key culinary traits and the underlying genetic basis in D. alata. These findings have practical implications for breeding programs aimed at enhancing the quality attributes of greater yam.
Fichier principal
Vignette du fichier
1-s2.0-S0023643824005802-main.pdf (5.41 Mo) Télécharger le fichier
Origine Fichiers éditeurs autorisés sur une archive ouverte
licence

Dates et versions

hal-04621871 , version 1 (24-06-2024)

Licence

Identifiants

Citer

Komivi Dossa, Mahugnon Ezékiel Houngbo, Mathieu Léchaudel, Erick Malédon, Yedomon Ange Bovys Zoclanclounon, et al.. Detecting the genetic variants associated with key culinary traits in Dioscorea alata. LWT - Food Science and Technology, 2024, 202, pp.116301. ⟨10.1016/j.lwt.2024.116301⟩. ⟨hal-04621871⟩
0 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Mastodon Facebook X LinkedIn More