QTL mapping of post-processing color retention in two black bean populations

Several QTL governing color retention in processed black beans were identified by traditional and novel phenotyping methods applied to two black bean mapping populations. When black beans are hydrothermally processed prior to consumption, water-soluble anthocyanins are released from the seed coat, resulting in an undesirable faded brown color in the cooked product. The aim of this research was to develop mapping populations with different genetic sources of color retention in order to identify regions of the bean genome associated with canning quality traits. Two half-sibling black bean recombinant inbred line (RIL) populations segregating for post-processing color retention were developed. These RIL populations were phenotyped for canning quality traits over two years and genotyped using the BARCBean6k_3 BeadChip. In addition to traditional phenotyping by trained panelists, cooked beans were also phenotyped using a novel digital image analysis pipeline. Measurements of post-processing seed coat color from both phenotyping methods were compared, and the digital image analysis was shown to outperform the trained panelists. Quantitative trait loci (QTL) for post-processing color retention were detected on six chromosomes, with QTL on Pv08 and Pv11 consistently detected across phenotyping methods, populations, and years. Color retention QTL on Pv08 explained up to 32% of phenotypic variation but were significant over a large physical interval due to low SNP marker coverage. However, color retention QTL on Pv11 also explained a substantial amount of phenotypic variation (r² ≈ 25%) and mapped to a small genomic region near 52.5 Mbp. The QTL and methods described in this study will be useful for dry bean breeders and food scientists to produce high quality black beans that meet consumer needs.