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Li K, Li M, Zhou J, Guo H. The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor. Foods 2023; 12:3764. [PMID: 37893657 PMCID: PMC10606641 DOI: 10.3390/foods12203764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/04/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Sulfur and phosphorus are important plant nutrients required for potato growth, influencing the synthesis of primary metabolites that serve as the material foundation of potato flavor quality. However, little is known about the effects of sulfur and phosphorus application on potato tuber flavor. This study experimentally compared the effects of the individual and combined application of phosphorus and sulfur fertilizers on the flavor of potato tubers. The research examined the sensory characteristics of flavor under various fertilization methods, investigated changes in the types and contents of volatile flavor compounds, and conducted analyses on flavor precursor compounds. The experimental results showed that the application of phosphorus and sulfur fertilizers, either individually or in combination significantly increased the content of linoleic acid and linolenic acid. After the combined application of phosphorus and sulfur fertilizers, the starch and the reducing sugar content also significantly increased. (E,E)-2,4-Nonadienal and Decanal are closely correlated with fatty acid content. Dimethyl sulfide and Trimethyl sulfide contents are significantly related to methionine content. This also significantly enhances the fatty taste characteristics of the tubers but weakens the potato flavor characteristics. Hence, the application of phosphorus and sulfur can affect the accumulation of primary metabolic products in tubers, thereby affecting flavor quality. Compared with the individual application of phosphorus or sulfur fertilizers, when phosphorus fertilizer is applied at 180 kg·ha-1 and sulfur fertilizer at 90 kg·ha-1 in combination, it can further enrich the roasted flavor characteristics of potatoes and maximize the enhancement of potato flavor quality. This provides valuable theoretical support for achieving high-quality agricultural development.
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Affiliation(s)
- Kaifeng Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (K.L.); (M.L.); (J.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Maoxing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (K.L.); (M.L.); (J.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Jinhua Zhou
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (K.L.); (M.L.); (J.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Huachun Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (K.L.); (M.L.); (J.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
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Miller R, Duncan S, Yin Y, Zhang B, Lahne J. Quantitative texture analysis comparison of three legumes. FRONTIERS IN PLANT SCIENCE 2023; 14:1208295. [PMID: 37404543 PMCID: PMC10316706 DOI: 10.3389/fpls.2023.1208295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Accepted: 06/01/2023] [Indexed: 07/06/2023]
Abstract
A validated texture-analysis method to evaluate product quality in frozen or cooked legumes is needed to support high-quality vegetable production but is not currently established in the literature. Peas, lima beans, and edamame were investigated in this study due to similar market use as well as growth in plant-based protein consumption in the United States. These three legumes were evaluated after three different processing treatments (blanch/freeze/thaw (BFT); BFT+microwave heat (BFT+M); BF+stove-top cooking (BF+C)), using both compression and puncture analysis following an American Society of Agricultural and Biological Engineers (ASABE) texture analysis method and moisture testing following an American Society for Testing and Materials (ASTM) standard method. Texture analysis results showed differences between legumes and processing methods. Compression analysis identified more differences between treatments within product type than puncture for both edamame and lima beans indicating compression might be more sensitive to texture changes in these products. Implementation of a standard texture method for legume vegetables for growers and producers would provide a consistent quality check to support efficient production of high-quality legumes. Due to the sensitivity obtained from the compression texture method in this work, compression should be considered for future research into a robust method to evaluate edamame and lima bean textures throughout the growing and production processes.
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Affiliation(s)
- Rebekah Miller
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Susan Duncan
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Yun Yin
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Bo Zhang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
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Wang Z, Yu D, Morota G, Dhakal K, Singer W, Lord N, Huang H, Chen P, Mozzoni L, Li S, Zhang B. Genome-wide association analysis of sucrose and alanine contents in edamame beans. FRONTIERS IN PLANT SCIENCE 2023; 13:1086007. [PMID: 36816489 PMCID: PMC9935843 DOI: 10.3389/fpls.2022.1086007] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 12/29/2022] [Indexed: 06/18/2023]
Abstract
The sucrose and Alanine (Ala) content in edamame beans significantly impacts the sweetness flavor of edamame-derived products as an important attribute to consumers' acceptance. Unlike grain-type soybeans, edamame beans are harvested as fresh beans at the R6 to R7 growth stages when beans are filled 80-90% of the pod capacity. The genetic basis of sucrose and Ala contents in fresh edamame beans may differ from those in dry seeds. To date, there is no report on the genetic basis of sucrose and Ala contents in the edamame beans. In this study, a genome-wide association study was conducted to identify single nucleotide polymorphisms (SNPs) related to sucrose and Ala levels in edamame beans using an association mapping panel of 189 edamame accessions genotyped with a SoySNP50K BeadChip. A total of 43 and 25 SNPs was associated with sucrose content and Ala content in the edamame beans, respectively. Four genes (Glyma.10g270800, Glyma.08g137500, Glyma.10g268500, and Glyma.18g193600) with known effects on the process of sucrose biosynthesis and 37 novel sucrose-related genes were characterized. Three genes (Gm17g070500, Glyma.14g201100 and Glyma.18g269600) with likely relevant effects in regulating Ala content and 22 novel Ala-related genes were identified. In addition, by summarizing the phenotypic data of edamame beans from three locations in two years, three PI accessions (PI 532469, PI 243551, and PI 407748) were selected as the high sucrose and high Ala parental lines for the perspective breeding of sweet edamame varieties. Thus, the beneficial alleles, candidate genes, and selected PI accessions identified in this study will be fundamental to develop edamame varieties with improved consumers' acceptance, and eventually promote edamame production as a specialty crop in the United States.
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Affiliation(s)
- Zhibo Wang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Dajun Yu
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Gota Morota
- School of Animal Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Kshitiz Dhakal
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - William Singer
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Nilanka Lord
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Pengyin Chen
- Fisher Delta Research Center, University of Missouri, Portageville, MO, United States
| | - Leandro Mozzoni
- Department of Crop, Soil, and Environmental Sciences, University of Arkansas, Fayetteville, AR, United States
| | - Song Li
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
| | - Bo Zhang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States
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4
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Ahomondji SE, Agoyi EE, Agbangba CE, Lokonon BE, Agbahoungba S, Assogbadjo AE, Sinsin B. Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa). J SENS STUD 2022. [DOI: 10.1111/joss.12797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Eric Etchikinto Agoyi
- Laboratory of Applied Ecology, Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Codjo Emile Agbangba
- Laboratoire de Biomathématiques et d'Estimations Forestières University of Abomey‐Calavi Cotonou Benin
- Laboratory of Research in Applied Biology, Departement of Environnement Engeneering University of Abomey‐Calavi Cotonou Benin
| | - Bruno Enagnon Lokonon
- Laboratoire de Biomathématiques et d'Estimations Forestières University of Abomey‐Calavi Cotonou Benin
| | - Symphorien Agbahoungba
- Laboratory of Applied Ecology, Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Achille Ephrem Assogbadjo
- Laboratory of Applied Ecology, Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Brice Sinsin
- Laboratory of Applied Ecology, Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
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Carneiro R, Adie K, Yu D, Beverly M, Neill C, Zhang B, Kuhar T, Rideout S, Reiter M, Huang H, O'Keefe S, Duncan S. Understanding the Role of Overall Appearance and Color in Consumers' Acceptability of Edamame. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.738453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Appearance properties of vegetables can affect consumers' acceptance toward them as well as purchase intent. Hence, appearance is highly associated with quality of edamame (Glycine max (L.) Merr.), a protein-rich vegetable that is experiencing increased sales in the USA. Edamame is a high-value specialty crop and its production has been promoted in Virginia and other states in the USA where the tobacco production has decreased in the last decade. To support current efforts to develop the edamame industry in the USA, consumer and color data of 10 edamame genotypes grown in Virginia were analyzed in this follow-up study to understand the role of overall appearance and color characteristics in consumers' acceptability of edamame beans. In two consecutive years, untrained adult volunteers used 9-point hedonic scales (1 = “dislike extremely”, 9 = “like extremely”) to evaluate appearance and overall liking of edamame samples (cooked and shelled edamame beans) and our researchers measured the reflective color of the samples with a chroma meter. In the first year, sensory panelists also completed a choice-based conjoint analysis to determine their willingness-to-pay (WTP) for dark vs. light green edamame beans in a salad. Edamame genotypes were significantly different in appearance and overall liking (p < 0.05) and the genotype R14-16195 was the most liked overall. Hedonic scores and color were significantly affected by “year” (p < 0.05), so intentional changes between years (e.g., sample preparation) should be avoided in future studies. Consumers showed higher WTP for dark green edamame beans. Additionally, green intensity (color index) and a* color coordinate were correlated to appearance liking scores (p < 0.05), which suggests color data can support breeding selection criteria and possibly predict consumer acceptability. Employing color measurement as quality control method can help improve harvest procedures, post-harvest handling, and define edamame quality standards for the USA market.
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Guo L, Huang L, Cheng X, Gao Y, Zhang X, Yuan X, Xue C, Chen X. Volatile Flavor Profile and Sensory Properties of Vegetable Soybean. Molecules 2022; 27:939. [PMID: 35164204 PMCID: PMC8839288 DOI: 10.3390/molecules27030939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 11/25/2022] Open
Abstract
The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble sugar content but low fat content. The total free amino acid content (15.43 mg/g) and umami free amino acid content (6.08 mg/g) of SX6 were significantly higher (p < 0.05) than those of the other varieties. An electronic tongue effectively differentiated between the umami and sweetness characteristics of the vegetable soybeans. Differences in sensory evaluation results were mainly reflected in texture and taste. A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetable soybean varieties exhibited large variability in type and relative contents. Considerable differences in nutritional, organoleptic, and aroma characteristics were found among different varieties. The results of this study will provide a good basis for the assessment and application of the major vegetable soybean varieties grown in China.
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Affiliation(s)
- Luping Guo
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xi Cheng
- Department of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
| | - Yuan Gao
- Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China;
| | - Xiaoyan Zhang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xingxing Yuan
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Chenchen Xue
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
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7
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Carneiro RCV, Drape TA, Neill CL, Zhang B, O'Keefe SF, Duncan SE. Assessing Consumer Preferences and Intentions to Buy Edamame Produced in the U.S. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2021.736247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Due to the growing consumer demand for edamame (vegetable soybean) in the U.S., the domestic production of this specialty crop has been promoted in several Mid-Atlantic and Southeast states as an economically attractive alternative to replace the decreasing tobacco production. For the edamame agrobusiness to be successful in the U.S., consumer studies are as needed as new commercial cultivars that are developed for the U.S. environment. Thus, in this exploratory study, we investigated consumers' preferences and intentions to buy edamame products in the U.S., especially domestic products. Data was collected through a web-based survey distributed through QualtricsXM and a convenience sampling method was chosen. Volunteers who completed the survey (N = 309) were 82% female, 57% residents of the South Atlantic area, and 79% daily consumers of vegetables. Survey respondents had a positive attitude toward domestically produced vegetables and valued supporting U.S. producers. Overall, domestically grown, in-shell edamame products were preferred compared to shelled edamame or imported products. Regarding future purchasing, respondents exhibited higher intention to buy fresh edamame relative to frozen edamame. Additionally, respondents considered price, availability, and familiarity with the vegetable brand, respectively, as the most important factors in their decision-making process to buy edamame products. Our study confirmed there is a market potential for domestically produced edamame and it also provides valuable information to support future studies, production decisions, and the growth of the edamame agrobusiness in the U.S.
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Bowen AJ, Grygorczyk A. Challenges and opportunities for sensory and consumer science in new cultivar development and fresh produce marketing. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Carneiro RCV, Wang C, Yu J, O'Keefe SF, Duncan SE, Gallagher CD, Burlingame GA, Dietrich AM. Check-if-apply approach for consumers and utilities to communicate about drinking water aesthetics quality. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 753:141776. [PMID: 32911162 DOI: 10.1016/j.scitotenv.2020.141776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/13/2020] [Accepted: 08/16/2020] [Indexed: 06/11/2023]
Abstract
Globally, consumers judge their drinking water through its aesthetic qualities because tastes, odors, and appearances are readily detectable by untrained consumers. Consumer feedback is critical to the water industry for efficient resolution of aesthetic water quality issues, although consumer descriptions of taste and odor issues can sometimes be unfocused or confusing. A user-friendly approach can facilitate consumer communications to utilities in the challenging task of describing drinking water taste and odor issues. The purpose of this study was to develop a list of taste and odor descriptors and test a novel "check-if-apply" approach to describe drinking water quality. The final list contained 28 individual and/or groups of descriptors. 75 participants tested water samples impacted by various tastants or odorants: duplicate samples of chloraminated tap water, tap water with heptanal, tap water with 2-methylisoborneol (MIB), tap water with NaCl, bottled water, and bottled water with CuSO4. Participants used a 9-point hedonic scale (1 = 'dislike extremely'; 9 = 'like extremely') to rate overall liking of each sample, and they used the check-if-apply list to describe the taste or odor. Participants also answered a brief questionnaire and used a 5-point scale (1 = 'very difficult'; 5 = 'very easy') to evaluate their experience using the check-if-apply list. Significant differences were observed in acceptability and sensory profile of samples (p-value <0.05). Tap water with MIB had the lowest acceptability mean score (3.43 ± 1.74), while flavorless bottled water had the highest acceptability mean score (6.23 ± 1.47). 'Salty', 'metallic', 'chemical' and 'musty/earthy' were the dominant descriptors for NaCl, CuSO4, heptanal, and MIB, respectively. Most participants (81%) found the check-if-apply list as 'somewhat easy' to 'very easy' to use (mean = 3.44 ± 1.07) and suggested it as a user-friendly lexicon for consumers and utilities to communicate about water quality.
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Affiliation(s)
- Renata C V Carneiro
- Food Science and Technology, Virginia Tech, 1230 Washington Street SW, 402 HABB1, Blacksburg, VA 24061, United States.
| | - Chunmiao Wang
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-environmental Sciences, University of Chinese Academy of Sciences, 18 Shuangqing Road, Haidian District, Beijing 100085, China.
| | - Jiawei Yu
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-environmental Sciences, University of Chinese Academy of Sciences, 18 Shuangqing Road, Haidian District, Beijing 100085, China.
| | - Sean F O'Keefe
- Food Science and Technology, Virginia Tech, 1230 Washington Street SW, 402 HABB1, Blacksburg, VA 24061, United States.
| | - Susan E Duncan
- Food Science and Technology, Virginia Tech, 1230 Washington Street SW, 402 HABB1, Blacksburg, VA 24061, United States.
| | - Conor D Gallagher
- Computer Science, Virginia Tech, 220 Hancock Hall, 490 Old Turner Street, Blacksburg, VA 24061, United States.
| | - Gary A Burlingame
- Bureau of Laboratory Services, Philadelphia Water Department, 1500 E. Hunting Park Avenue, Philadelphia, PA 19124, United States.
| | - Andrea M Dietrich
- Civil and Environmental Engineering, Virginia Tech, 418 Durham Hall, 1145 Perry Street, MC 0246, Blacksburg, VA 24061, United States.
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Carneiro R, Duncan S, O'Keefe S, Yu D, Huang H, Yin Y, Neill C, Zhang B, Kuhar T, Rideout S, Reiter M, Ross J, Chen P, Gillen A. Utilizing Consumer Perception of Edamame to Guide New Variety Development. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2020.556580] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Consumption of edamame (vegetable soybeans) has increased significantly in the U.S. over the last 20 years. Although market demand has been increasing, most edamame is still imported from Asian countries. A team of multistate plant-breeding programs in the mid-Atlantic and Southeast U.S. has focused on developing new breeding lines that grow well in the U.S. and deliver what domestic growers, processors and consumers need and expect from their edamame. In our study, sensory evaluation was used to identify edamame genotypes and sensory attributes preferred by consumers to support breeding selection criteria. In the first year (reported as our “screening study”), 20 edamame genotypes were grown in three locations: Newport, AR, and Blacksburg and Painter, VA. In the second year (reported as our “validation study”), 10 edamame genotypes selected after our screening study were grown in Blacksburg and Painter, VA, Portageville, MO, and Stoneville, MS. In both years of research, untrained participants (adults; vegetable consumers not allergic to soy; N ≥ 50) used a traditional 9-point acceptability (hedonic) scale (1 = “dislike extremely”; 9 = “like extremely”) to evaluate overall-liking, aroma, appearance, taste, and texture, and a 5-point scale (1 = “not sweet,” 5 = “extremely sweet”) to evaluate sweetness intensity. Next, participants used a check-all-that-apply (CATA) list of selected sensory terms to describe the sensory characteristics of each edamame sample. Overall acceptability of edamame genotypes was significantly different among all genotypes (p < 0.05). Samples described as “bitter,” “sour” (flavor) or “starchy” (texture) were associated with lower acceptability scores while “salty” and “sweet” (flavor) were correlated with higher acceptability. Sensory data from the screening study were used to select the best genotypes by use of a defined decision process based on the consumer data. The validation study tested the selection decisions and further supported the genotype choices. Sensory evaluation is a powerful tool to direct breeders to improve market acceptability and develop new edamame genotypes. Both screening and validation studies illustrate the significant role of consumer sensory data in support of genotypes targeted for domestic (U.S.) production.
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Kao CF, He SS, Wang CS, Lai ZY, Lin DG, Chen S. A Modified Roger's Distance Algorithm for Mixed Quantitative-Qualitative Phenotypes to Establish a Core Collection for Taiwanese Vegetable Soybeans. FRONTIERS IN PLANT SCIENCE 2021; 11:612106. [PMID: 33510755 PMCID: PMC7835400 DOI: 10.3389/fpls.2020.612106] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 12/08/2020] [Indexed: 05/25/2023]
Abstract
Vegetable soybeans [Glycine max (L.) Merr.] have characteristics of larger seeds, less beany flavor, tender texture, and green-colored pods and seeds. Rich in nutrients, vegetable soybeans are conducive to preventing neurological disease. Due to the change of dietary habits and increasing health awareness, the demand for vegetable soybeans has increased. To conserve vegetable soybean germplasms in Taiwan, we built a core collection of vegetable soybeans, with minimum accessions, minimum redundancy, and maximum representation. Initially, a total of 213 vegetable soybean germplasms and 29 morphological traits were used to construct the core collection. After redundant accessions were removed, 200 accessions were retained as the entire collection, which was grouped into nine clusters. Here, we developed a modified Roger's distance for mixed quantitative-qualitative phenotypes to select 30 accessions (denoted as the core collection) that had a maximum pairwise genetic distance. No significant differences were observed in all phenotypic traits (p-values > 0.05) between the entire and the core collections, except plant height. Compared to the entire collection, we found that most traits retained diversities, but seven traits were slightly lost (ranged from 2 to 9%) in the core collection. The core collection demonstrated a small percentage of significant mean difference (3.45%) and a large coincidence rate (97.70%), indicating representativeness of the entire collection. Furthermore, large values in variable rate (149.80%) and coverage (92.5%) were in line with high diversity retained in the core collection. The results suggested that phenotype-based core collection can retain diversity and genetic variability of vegetable soybeans, providing a basis for further research and breeding programs.
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Affiliation(s)
- Chung-Feng Kao
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
| | - Shan-Syue He
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Chang-Sheng Wang
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
| | - Zheng-Yuan Lai
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Da-Gin Lin
- Biotechnology Division, Taiwan Agricultural Research Institute, Taichung, Taiwan
| | - Shu Chen
- Plant Germplasm Division, Taiwan Agricultural Research Institute, Taichung, Taiwan
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