PremiseLeaf morphology is dynamic, continuously deforming during leaf expansion and among leaves within a shoot. Here, we measured the leaf morphology of more than 200 grapevines (Vitis spp.) over four years and modeled changes in leaf shape along the shoot to determine whether a composite leaf shape comprising all the leaves from a single shoot can better capture the variation and predict species identity compared with individual leaves.MethodsUsing homologous universal landmarks found in grapevine leaves, we modeled various morphological features as polynomial functions of leaf nodes. The resulting functions were used to reconstruct modeled leaf shapes across the shoots, generating composite leaves that comprehensively capture the spectrum of leaf morphologies present.ResultsWe found that composite leaves are better predictors of species identity than individual leaves from the same plant. We were able to use composite leaves to predict the species identity of previously unassigned grapevines, which were verified with genotyping.DiscussionObservations of individual leaf shape fail to capture the true diversity between species. Composite leaf shape—an assemblage of modeled leaf snapshots across the shoot—is a better representation of the dynamic and essential shapes of leaves, in addition to serving as a better predictor of species identity than individual leaves.

Common bean (Phaseolus vulgaris L.) is consumed worldwide, with strong regional preferences for seed appearance characteristics. Colors of the seed coat, hilum ring, and corona are all important, along with susceptibility to postharvest darkening, which decreases seed value. This study aimed to characterize a collection of 295 yellow bean genotypes for seed appearance and postharvest darkening, evaluate genotype × environment (G × E) effects and map those traits via genome‐wide association analysis. Yellow bean germplasm were grown for 2 yr in Michigan and Nebraska and seed were evaluated for L*a*b* color values, postharvest darkening, and hilum ring and corona colors. A model to exclude the hilum ring and corona of the seeds, black background, and light reflection was developed by using machine learning, allowing for targeted and efficient L*a*b* value extraction from the seed coat. The G × E effects were significant for the color values, and Michigan‐grown seeds were darker than Nebraska‐grown seeds. Single‐nucleotide polymorphisms (SNPs) were associated with L* and hilum ring color on Pv10 near the J gene involved in mature seed coat color and hilum ring color. A SNP on Pv07 associated with L*, a*, postharvest darkening, and hilum ring and corona colors was near the P gene, the ground factor gene for seed coat color expression. The machine‐learning‐aided model used to extract color values from the seed coat, the wide variability in seed morphology traits, and the associated SNPs provide tools for future breeding and research efforts to meet consumers’ expectations for bean seed appearance.

Common bean (Phaseolus vulgaris L.) is a nutrient-rich food, but its long cooking times hinder its wider utilization. The Yellow Bean Collection (YBC) was assembled with 295 genotypes from global sources to assess the genetic and phenotypic diversity for end-use quality traits in yellow beans. The panel was genotyped with over 2,000 SNPs identified via Genotyping-By-Sequencing (GBS). Through population structure analyses with the GBS markers, the YBC was determined to be 69% Andean, 26% Middle American, and 5% admixture. The YBC was grown in two major bean production regions in the U.S., Michigan (MI) and Nebraska (NE) over two years. The genotypes exhibited a wide diversity in days to flower, seed weight, water uptake, and cooking time. The cooking times of the YBC ranged from 17–123 min. The cooking time were longer and varied more widely in NE with many more genotypes exhibiting hardshell than in MI. Fast-cooking genotypes were identified with various yellow colors; 20 genotypes cooked within 20 min in MI, and eight genotypes cooked within 31 min in NE. Water uptake and cooking time were significantly affected by the environment, which included both the growing and cooking environment, and notably in relation to cooking, NE is higher elevation than MI. SNPs associated with cooking time were identified with genome-wide association analyses and a polygalacturonase gene on Pv04 was considered to be a candidate gene. The genotypic and phenotypic variability, fast-cooking genotypes, and the associated SNPs of the YBC will lay the foundation for utilizing yellow beans for breeding and genetic analyses.

The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

Bean paste is a confectionery ingredient originating in Asia made from cooked beans and sugar. In Japan, bean paste-containing products play an important role in the traditional confectionery industry. Common beans (Phaseolus vulgaris L.) are used for making white bean paste, and the tebou market class is dedicated to white paste production. Bean paste qualities include paste yield, color, stickiness, smoothness, aroma and flavor. High paste yield, whiteness and smoothness are preferred. The ideal stickiness depends on the final product to be made using bean paste. In terms of aroma and flavor, high sweetness and low beaniness are generally desired. Most of the paste qualities can only be measured by preparing bean paste, which is labor intensive and low throughput. Yuki and Kinu tebou bean varieties were developed in this manner because the highest end-use quality is indispensable to domestic varieties. Tebou bean breeding in Japan is at the stage where more research is necessary to develop faster screening methods to predict important paste quality attributes. This review summarizes the literature on research on white bean paste quality and common bean breeding efforts conducted so far written either in English or Japanese, covering: (1) bean paste production and ingredient sources, (2) the selection criteria and methods used by Japanese breeders and (3) the resulting varieties developed for bean paste.