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GENOMICS, MOLECULAR GENETICS & BIOTECHNOLOGY

Genetic Analysis and Random Amplified Polymorphic DNA Markers Associated with Cooking Time in Common Bean

^a CEVAMEX, Apdo. 10-56230 Chapingo México
^b Departamento de Graduados e Investigacion en Alimentos, ENCB, IPN
^c Facultad de Química, UNAM, Ciudad universitaria, D.F. 04510, México

* Corresponding author (irmofel{at}servidor.unam.mx)

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 (F₅ to F₈). In each generation, cooking time was determined and plants in the F₇ 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 (h²) was estimated for cooking time, as was the number of genes involved in the trait. A high value of h² (0.74) was estimated for cooking time. Also, it was estimated that two genes control the cooking time trait.

Abbreviations: bp, base pairs • BM, cultivar Bayo Mecentral • BV, cultivar Bayo Victoria • CEVAMEX, Centro Valle de México • h², heritability • masl, meters above sea level • PCR, polymerase chain reaction • RAPD, random amplified polymorphic DNA • RILs, recombinant inbred lines

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