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Quantitative trait loci influencing chemical and sensory characteristics of eating quality in sweet corn
Year:
1996
Source of publication :
Genome
Authors :
Tadmor, Yaakov
;
.
Volume :
39
Co-Authors:
Azanza, F., Department of Horticulture, University of Illinois, Urbana, IL 61801, United States, Hilleshög-NK, P.O. Box 27, 31790, Saint-Sauveur, France
Tadmor, Y., Department of Horticulture, University of Illinois, Urbana, IL 61801, United States, Corn Breeding Unit, Neve Ya'ar Research Center, P.O. Box 9000, Haifa 31900, Israel
Klein, B.P., Division of Foods and Nutrition, University of Illinois, Urbana, IL 61801, United States
Rocheford, T.R., Department of Agronomy, University of Illinois, Urbana, IL 61801, United States
Juvik, J.A., Department of Horticulture, University of Illinois, Urbana, IL 61801, United States
Facilitators :
From page:
40
To page:
50
(
Total pages:
11
)
Abstract:
This study was conducted to ascertain the chromosomal location and magnitude of effect of quantitative trait loci (QTL) associated with the chemical and sensory properties of sweet corn (Zea mays L.) eating quality. Eighty-eight RFLPs, 3 cloned genes (sh1, sh2, and dhn1), and 2 morphological markers (a2 and se1) distributed throughout the sweet corn genome were scored in 214 F2:3 families derived from a cross between the inbreds W6786su1Se1 and IL731Asu1se1. Kernel properties associated with eating quality (kernel tenderness and starch, phytoglycogen, sucrose, and dimethyl sulfide concentrations) were quantified on F2:3 sib-pollinated ears harvested at 20 days after pollination. Sensory evaluation was conducted on a subset of 103 F2:3 families to determine intensity of attributes associated with sweet corn eating quality (corn aroma, grassy aroma, sweetness, starchiness, grassy flavor, crispness, tenderness, and juiciness) and overall liking. Single factor analysis of variance revealed significant QTL for all these traits, which accounted for from 3 to 42% of the total phenotypic variation. A proportion of the RFLP markers associated with human sensory response were also found to be associated with kernel characteristics. To our knowledge this is the first report of the identification of QTL associated with human flavor preferences in any food crop.
Note:
Related Files :
Eating quality
Quantitative Trait Loci
RFLP
Sensory evaluation
Sweet corn
Zea mays
Zea mays
Show More
Related Content
More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21460
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:44
Scientific Publication
Quantitative trait loci influencing chemical and sensory characteristics of eating quality in sweet corn
39
Azanza, F., Department of Horticulture, University of Illinois, Urbana, IL 61801, United States, Hilleshög-NK, P.O. Box 27, 31790, Saint-Sauveur, France
Tadmor, Y., Department of Horticulture, University of Illinois, Urbana, IL 61801, United States, Corn Breeding Unit, Neve Ya'ar Research Center, P.O. Box 9000, Haifa 31900, Israel
Klein, B.P., Division of Foods and Nutrition, University of Illinois, Urbana, IL 61801, United States
Rocheford, T.R., Department of Agronomy, University of Illinois, Urbana, IL 61801, United States
Juvik, J.A., Department of Horticulture, University of Illinois, Urbana, IL 61801, United States
Quantitative trait loci influencing chemical and sensory characteristics of eating quality in sweet corn
This study was conducted to ascertain the chromosomal location and magnitude of effect of quantitative trait loci (QTL) associated with the chemical and sensory properties of sweet corn (Zea mays L.) eating quality. Eighty-eight RFLPs, 3 cloned genes (sh1, sh2, and dhn1), and 2 morphological markers (a2 and se1) distributed throughout the sweet corn genome were scored in 214 F2:3 families derived from a cross between the inbreds W6786su1Se1 and IL731Asu1se1. Kernel properties associated with eating quality (kernel tenderness and starch, phytoglycogen, sucrose, and dimethyl sulfide concentrations) were quantified on F2:3 sib-pollinated ears harvested at 20 days after pollination. Sensory evaluation was conducted on a subset of 103 F2:3 families to determine intensity of attributes associated with sweet corn eating quality (corn aroma, grassy aroma, sweetness, starchiness, grassy flavor, crispness, tenderness, and juiciness) and overall liking. Single factor analysis of variance revealed significant QTL for all these traits, which accounted for from 3 to 42% of the total phenotypic variation. A proportion of the RFLP markers associated with human sensory response were also found to be associated with kernel characteristics. To our knowledge this is the first report of the identification of QTL associated with human flavor preferences in any food crop.
Scientific Publication
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