The inheritance of seed color and seed luster of mungbean was studied by using accessions/varieties with different seed colour, black (Black), green (KPS1) and green (KPS2). In KPS2×Black combination, the F2 seed...The inheritance of seed color and seed luster of mungbean was studied by using accessions/varieties with different seed colour, black (Black), green (KPS1) and green (KPS2). In KPS2×Black combination, the F2 seed color was shiny black. The F3 data indicated the following genotype: 3B-for black seed color, and 1 bb for green seed color. Plant purple petiole gene and black seed color gene were very close linkage. There was no segregation between them. Perhaps the same gene B controlled the color of purple petiole. Moreover in KPS1×Black combination F3 seed color population showed a wide rang of phenotypic variability. Perhaps seed luster was controlled by more than two genes.展开更多
[Objective] To explore the effects of different seed colors on seed germination and callus induction of Leymus chinensis.[Method] According to the color of mature seeds of Leymus chinensis,they were divided three colo...[Objective] To explore the effects of different seed colors on seed germination and callus induction of Leymus chinensis.[Method] According to the color of mature seeds of Leymus chinensis,they were divided three color types,namely,pale yellow,yellow and black.Their seed germination and callus induction were observed.[Result] The pale yellow Leymus chinensis seeds had higher germination rate(32.5%) and rate of callus induction(28.5%).Based on the results of the TTC method and electrical conductivity,the seed viability was decreased with the deepening seed color.[Conclusion] The study laid the foundation for establishing highly efficient plant regeneration system of Leymus chinensis.展开更多
Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as s...Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soaking and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA in the final products. Thus, colored chickpeas subjected to these three processing methods might be considered a functional food in addition to its traditional role of providing dietary proteins.展开更多
巢式关联作图(Nested Association Mapping,NAM)群体在作物学遗传与育种研究中具有广泛的应用。本研究在前期大豆种质资源评价基础上,利用35份不同地区来源的代表性种质与中豆41(公共母本)杂交,构建了一套大豆NAM群体。PCA和聚类分析发...巢式关联作图(Nested Association Mapping,NAM)群体在作物学遗传与育种研究中具有广泛的应用。本研究在前期大豆种质资源评价基础上,利用35份不同地区来源的代表性种质与中豆41(公共母本)杂交,构建了一套大豆NAM群体。PCA和聚类分析发现,不同亲本组合的RIL群体基本聚在一起,显示出清晰的遗传结构。利用该NAM群体亲本间花色和种皮色具有显著差异的RIL群体进行全基因组关联分析,定位到1个主要位点qFC13-1与花色显著关联,该位点与W1位点重合;定位到12个位点与种皮色显著相关,其中9个位点为3种以上方法共定位,3个位点为2种方法共定位,包括4个已知位点和8个新位点。研究结果表明,构建的NAM群体适于进行大豆相关性状遗传分析,为大豆复杂性状的遗传解析和育种实践提供了良好的基础材料。展开更多
Cowpea (Vigna unguiculata (L.) Walp) is a legume crop grown worldwide to provide protein, starch, soluble sugar, amino acids, fatty acids, minerals, and vitamins for human consumption and animal feed. Soluble sugar is...Cowpea (Vigna unguiculata (L.) Walp) is a legume crop grown worldwide to provide protein, starch, soluble sugar, amino acids, fatty acids, minerals, and vitamins for human consumption and animal feed. Soluble sugar is an important physiological trait in cowpea seeds. It not only plays an important role in storability and abiotic stress tolerance in seeds, but also provides energy to the human body and improves cooking quality by giving a desirable taste and mouth feel. Therefore, this research aimed to evaluate variation of cowpea seed soluble sugar content, and assess the soluble sugar content of cowpea varieties with different seed coat colors for cowpea consumers. A total of 113 cowpea genotypes were used, including 89 USDA GRIN germplasm accessions and 24 advanced breeding lines developed from University of Arkansas, AR, USA. Seed soluble sugar content was measured using a Spectrophotometer by phenol-sulphuric acid method. The results showed that the seed soluble sugar contents among 113 cowpea genotypes exhibited a wide range varying from 32.6 mg/g to 86.1 mg/g with an average of 54.5 mg/g. The five highest soluble sugar contents in seeds were found in the Arkansas cultivar Empire (86.1 mg/g), USDA germplasm accession PI583202 (84.5 mg/g), Arkansas advanced breeding line 09-655 (82.1 mg/g), USDA accession PI601085 (81.6 mg/g), and Arkansas advanced breeding line 09-529 (80.9 mg/g), and they can be used in cowpea breeding programs to develop new cowpea cultivars with higher seed soluble sugar content. It was also observed that the soluble sugar contents in Arkansas commercial cultivars and advanced breeding lines were higher than those in USDA germplasm and the seeds with colorful coat may have soluble sugar levels desirable by consumers.展开更多
Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the level...Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the levels of these bioactive compounds and consequently, overall antioxidant activity. Here, the effects of baking and cooking processes were examined on total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of red and yellow quinoa seeds. Our results indicate that red quinoa seed contains significantly higher levels of TPC, TFC and FRAP AA than yellow quinoa seeds. In addition, cooked and baked quinoa seeds retain most of their TPC, TFC and FRAP AA in the final product. Thus, red quinoa seeds processed by these two methods might be considered a functional food, in addition to its traditional role of providing dietary proteins. Due to their high antioxidant activity, red quinoa seeds might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.展开更多
Our study on maturity indices of Aesculus indica Colebr.seeds was conducted under temperate Kashmir conditions in 2006.Seed collection was started from 15 July and continued until the maturation of seeds in December.T...Our study on maturity indices of Aesculus indica Colebr.seeds was conducted under temperate Kashmir conditions in 2006.Seed collection was started from 15 July and continued until the maturation of seeds in December.The seeds were harvested fortnightly from identified trees and on each collection date maturity indices,viz.seed color,seed weight,moisture content,seed dimension,specific gravity and germination percentage were recorded.The study revealed that at the time of maturity (Nov.–Dec.) the seed color was a shiny chocolate brown,with a moisture content of 58.37% and a specific gravity of 0.82.Germination was maximum (80%) at its maturity with a maximum seed weight of 52.03 g per seed.We recommend that the seeds should be collected before their natural disposal.展开更多
The core collection of red-seeded winter hexaploid triticale with different pre-harvest sprouting (PHS) resistance has been evaluated for the allelic structure of the gene VIVIPAROUS-1B (Vp-1B) with STS molecular mark...The core collection of red-seeded winter hexaploid triticale with different pre-harvest sprouting (PHS) resistance has been evaluated for the allelic structure of the gene VIVIPAROUS-1B (Vp-1B) with STS molecular marker. The discovered structure of the collection was as follows: 50.0% and 41.7% of the collection carries Vp-1Bа and Vp-1Bc alleles, respectively, while 8,3% possesses both of them. As a result of the seed color estimation, the collection has been divided into two groups: with dark red seeds and light red seeds. The allele Vp-1Bc has appeared to be associated with PHS resistance while Vp-1Ba with PHS susceptibility in the triticale accessions with light red seeds only. The influence of the seed color and allelic state of Vp-1B on PHS resistance in triticale is discussed.展开更多
文摘The inheritance of seed color and seed luster of mungbean was studied by using accessions/varieties with different seed colour, black (Black), green (KPS1) and green (KPS2). In KPS2×Black combination, the F2 seed color was shiny black. The F3 data indicated the following genotype: 3B-for black seed color, and 1 bb for green seed color. Plant purple petiole gene and black seed color gene were very close linkage. There was no segregation between them. Perhaps the same gene B controlled the color of purple petiole. Moreover in KPS1×Black combination F3 seed color population showed a wide rang of phenotypic variability. Perhaps seed luster was controlled by more than two genes.
基金supported by the grants from the International Cooperation Program (2010DFA91930)Fund of National Key Laboratory of Soil Erosion and Dryland Farming in the Loess Plateau (10501-256)
文摘[Objective] To explore the effects of different seed colors on seed germination and callus induction of Leymus chinensis.[Method] According to the color of mature seeds of Leymus chinensis,they were divided three color types,namely,pale yellow,yellow and black.Their seed germination and callus induction were observed.[Result] The pale yellow Leymus chinensis seeds had higher germination rate(32.5%) and rate of callus induction(28.5%).Based on the results of the TTC method and electrical conductivity,the seed viability was decreased with the deepening seed color.[Conclusion] The study laid the foundation for establishing highly efficient plant regeneration system of Leymus chinensis.
文摘Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soaking and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA in the final products. Thus, colored chickpeas subjected to these three processing methods might be considered a functional food in addition to its traditional role of providing dietary proteins.
文摘巢式关联作图(Nested Association Mapping,NAM)群体在作物学遗传与育种研究中具有广泛的应用。本研究在前期大豆种质资源评价基础上,利用35份不同地区来源的代表性种质与中豆41(公共母本)杂交,构建了一套大豆NAM群体。PCA和聚类分析发现,不同亲本组合的RIL群体基本聚在一起,显示出清晰的遗传结构。利用该NAM群体亲本间花色和种皮色具有显著差异的RIL群体进行全基因组关联分析,定位到1个主要位点qFC13-1与花色显著关联,该位点与W1位点重合;定位到12个位点与种皮色显著相关,其中9个位点为3种以上方法共定位,3个位点为2种方法共定位,包括4个已知位点和8个新位点。研究结果表明,构建的NAM群体适于进行大豆相关性状遗传分析,为大豆复杂性状的遗传解析和育种实践提供了良好的基础材料。
文摘Cowpea (Vigna unguiculata (L.) Walp) is a legume crop grown worldwide to provide protein, starch, soluble sugar, amino acids, fatty acids, minerals, and vitamins for human consumption and animal feed. Soluble sugar is an important physiological trait in cowpea seeds. It not only plays an important role in storability and abiotic stress tolerance in seeds, but also provides energy to the human body and improves cooking quality by giving a desirable taste and mouth feel. Therefore, this research aimed to evaluate variation of cowpea seed soluble sugar content, and assess the soluble sugar content of cowpea varieties with different seed coat colors for cowpea consumers. A total of 113 cowpea genotypes were used, including 89 USDA GRIN germplasm accessions and 24 advanced breeding lines developed from University of Arkansas, AR, USA. Seed soluble sugar content was measured using a Spectrophotometer by phenol-sulphuric acid method. The results showed that the seed soluble sugar contents among 113 cowpea genotypes exhibited a wide range varying from 32.6 mg/g to 86.1 mg/g with an average of 54.5 mg/g. The five highest soluble sugar contents in seeds were found in the Arkansas cultivar Empire (86.1 mg/g), USDA germplasm accession PI583202 (84.5 mg/g), Arkansas advanced breeding line 09-655 (82.1 mg/g), USDA accession PI601085 (81.6 mg/g), and Arkansas advanced breeding line 09-529 (80.9 mg/g), and they can be used in cowpea breeding programs to develop new cowpea cultivars with higher seed soluble sugar content. It was also observed that the soluble sugar contents in Arkansas commercial cultivars and advanced breeding lines were higher than those in USDA germplasm and the seeds with colorful coat may have soluble sugar levels desirable by consumers.
文摘Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the levels of these bioactive compounds and consequently, overall antioxidant activity. Here, the effects of baking and cooking processes were examined on total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of red and yellow quinoa seeds. Our results indicate that red quinoa seed contains significantly higher levels of TPC, TFC and FRAP AA than yellow quinoa seeds. In addition, cooked and baked quinoa seeds retain most of their TPC, TFC and FRAP AA in the final product. Thus, red quinoa seeds processed by these two methods might be considered a functional food, in addition to its traditional role of providing dietary proteins. Due to their high antioxidant activity, red quinoa seeds might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.
文摘Our study on maturity indices of Aesculus indica Colebr.seeds was conducted under temperate Kashmir conditions in 2006.Seed collection was started from 15 July and continued until the maturation of seeds in December.The seeds were harvested fortnightly from identified trees and on each collection date maturity indices,viz.seed color,seed weight,moisture content,seed dimension,specific gravity and germination percentage were recorded.The study revealed that at the time of maturity (Nov.–Dec.) the seed color was a shiny chocolate brown,with a moisture content of 58.37% and a specific gravity of 0.82.Germination was maximum (80%) at its maturity with a maximum seed weight of 52.03 g per seed.We recommend that the seeds should be collected before their natural disposal.
文摘The core collection of red-seeded winter hexaploid triticale with different pre-harvest sprouting (PHS) resistance has been evaluated for the allelic structure of the gene VIVIPAROUS-1B (Vp-1B) with STS molecular marker. The discovered structure of the collection was as follows: 50.0% and 41.7% of the collection carries Vp-1Bа and Vp-1Bc alleles, respectively, while 8,3% possesses both of them. As a result of the seed color estimation, the collection has been divided into two groups: with dark red seeds and light red seeds. The allele Vp-1Bc has appeared to be associated with PHS resistance while Vp-1Ba with PHS susceptibility in the triticale accessions with light red seeds only. The influence of the seed color and allelic state of Vp-1B on PHS resistance in triticale is discussed.
