Genome-wide association study of sucrose content in vegetable soybean

Abstract

Abstract 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.

Keywords

• Vegetable soybean
• Taste quality
• Sucrose content
• GWAS