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Published on: August 6, 2018
Genome-wide association study of sucrose content in vegetable soybean
Pengwei Wang1, Dandan Liu1, Danqing Ni1
1Key Laboratory of Biology and Genetics Improvement of Soybean, Zhongshan Biological Breeding Laboratory (ZSBBL), State Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, College of Agriculture, Ministry of Agriculture, National Innovation Platform for Soybean Breeding and Industry-Education Integration, Nanjing Agricultural University, Nanjing, 210095, China.
Background:
Vegetable soybean is an important legume vegetable. High sucrose content is a significant quality characteristic of vegetable soybean that influences consumers' taste. However, the genetic basis of sucrose content in vegetable soybean is currently unclear.
Results:
In this study, the genome-wide association study (GWAS) of sucrose content in vegetable soybean was performed using Chinese soybean mini-core collection. The results showed a wide genetic variation for the sucrose content in the mini-core collection. The sucrose content of genotypes from HHR (Huanghuai region) and SR (Southern region) was higher than that of genotypes from NER (Northeast region) and NR (Northern region). Furthermore, 82,187 high quality SNPs (Single nucleotide polymorphism) were used for GWAS of sucrose content. Based on SNPs detected in multiple environments, the chromosome 8 19,496,314-19,698,413 bp interval was identified as the candidate interval. And Glyma.08g234100 was most likely to affect the sucrose content of vegetable soybean seeds.
Conclusions:
This study has created new details to be used for breeding for high sucrose content in vegetable soybean.
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