Genetic improvement of cooking time in common bean: the role of dominance
ABSTRACT: This study aimed to understand how the genetic components involved in cooking time behave from the first generations of self-fertilization to the formation of lines. Two targeted crosses were used, resulting in segregating progenies at different heterozygosity levels (F2, F3, F8, and F9)....
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| Language: | English |
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Universidade Federal de Santa Maria
2025-02-01
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| Series: | Ciência Rural |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025000500751&lng=en&tlng=en |
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| author | Rita Carolina de Melo Jefferson Luís Meirelles Coimbra Luan Tiago dos Santos Carbonari Paulo Henrique Cerutti Altamir Frederico Guidolin |
| author_facet | Rita Carolina de Melo Jefferson Luís Meirelles Coimbra Luan Tiago dos Santos Carbonari Paulo Henrique Cerutti Altamir Frederico Guidolin |
| author_sort | Rita Carolina de Melo |
| collection | DOAJ |
| description | ABSTRACT: This study aimed to understand how the genetic components involved in cooking time behave from the first generations of self-fertilization to the formation of lines. Two targeted crosses were used, resulting in segregating progenies at different heterozygosity levels (F2, F3, F8, and F9). Cooking time was determined using the Mattson cooker. Variance components were estimated based on the mixed model, and additive and non-additive fractions were calculated using the Cockerham method. Additionally, scale tests were performed, including inbreeding as a genetic parameter. Regardless of the hierarchical variance model in the segregating families tested, the dominance component was at least twice as high as the additive variance fraction. This was also corroborated by the scale tests, with a predominance of the dominance over the additive component, primarily in the cross between different commercial groups (carioca x black), where the additive component was zero. Additionally, this resulted in a lower broad-sense heritability coefficient, indicating a greater influence of non-genetic causes. The role of dominance in cooking time implies the need to select genotypes at advanced inbreeding stages, but variation should be represented at this stage by selecting parent plants with shorter cooking times. |
| format | Article |
| id | doaj-art-3413fb8b85c9474eb403afddce310acf |
| institution | Kabale University |
| issn | 1678-4596 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj-art-3413fb8b85c9474eb403afddce310acf2025-02-11T07:42:20ZengUniversidade Federal de Santa MariaCiência Rural1678-45962025-02-0155510.1590/0103-8478cr20230443Genetic improvement of cooking time in common bean: the role of dominanceRita Carolina de Melohttps://orcid.org/0000-0002-5710-7621Jefferson Luís Meirelles Coimbrahttps://orcid.org/0000-0001-9492-6055Luan Tiago dos Santos Carbonarihttps://orcid.org/0000-0002-7797-5194Paulo Henrique Ceruttihttps://orcid.org/0000-0001-6664-8449Altamir Frederico Guidolinhttps://orcid.org/0000-0003-3028-0958ABSTRACT: This study aimed to understand how the genetic components involved in cooking time behave from the first generations of self-fertilization to the formation of lines. Two targeted crosses were used, resulting in segregating progenies at different heterozygosity levels (F2, F3, F8, and F9). Cooking time was determined using the Mattson cooker. Variance components were estimated based on the mixed model, and additive and non-additive fractions were calculated using the Cockerham method. Additionally, scale tests were performed, including inbreeding as a genetic parameter. Regardless of the hierarchical variance model in the segregating families tested, the dominance component was at least twice as high as the additive variance fraction. This was also corroborated by the scale tests, with a predominance of the dominance over the additive component, primarily in the cross between different commercial groups (carioca x black), where the additive component was zero. Additionally, this resulted in a lower broad-sense heritability coefficient, indicating a greater influence of non-genetic causes. The role of dominance in cooking time implies the need to select genotypes at advanced inbreeding stages, but variation should be represented at this stage by selecting parent plants with shorter cooking times.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025000500751&lng=en&tlng=encockerham methodweighted least squares methodvariance componentsselectioninbreeding |
| spellingShingle | Rita Carolina de Melo Jefferson Luís Meirelles Coimbra Luan Tiago dos Santos Carbonari Paulo Henrique Cerutti Altamir Frederico Guidolin Genetic improvement of cooking time in common bean: the role of dominance Ciência Rural cockerham method weighted least squares method variance components selection inbreeding |
| title | Genetic improvement of cooking time in common bean: the role of dominance |
| title_full | Genetic improvement of cooking time in common bean: the role of dominance |
| title_fullStr | Genetic improvement of cooking time in common bean: the role of dominance |
| title_full_unstemmed | Genetic improvement of cooking time in common bean: the role of dominance |
| title_short | Genetic improvement of cooking time in common bean: the role of dominance |
| title_sort | genetic improvement of cooking time in common bean the role of dominance |
| topic | cockerham method weighted least squares method variance components selection inbreeding |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025000500751&lng=en&tlng=en |
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