Inheritance of seed phytate in mungbean (Vigna radiata (L.) Wilczek)

Sompong, Utumporn; Kaewprasit, C.; Nakasathien, Sutkhet; Srinives, Peerasak

doi:10.1007/s10681-009-0053-y

Cited by 27 publications

(17 citation statements)

References 27 publications

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“…PA content was greater in the rabi than in the summer season. The PA content reported in the present study was comparable to those in earlier reports, whereas the IP content was slightly higher [3,15,16]. The main objective of the present study, to identify lpa sources, was achieved with the identification of two lpa genotypes: YBSM and JL-781.…”

Section: Discussionsupporting

confidence: 87%

“…The pink color of the Wade reagent is due to the reaction between ferric ion and sulfosalicylic acid with absorbance maxima at 500 nm. PA content was calculated as PA = 3.552 PAP [16].…”

Section: Measurement Of Pap and Pamentioning

confidence: 99%

“…Mungbean seeds contain 6.17-9.90 mg g −1 of PA [3,15]. PAP and inorganic phosphorus (IP) contents in mungbean seeds ranged between 1.77 and 5.79 mg g −1 and 0.25 to 0.73 mg g −1 respectively [16]. PA content was reported to be lower in yellow than in green seed coat mungbean cultivars [15].…”

Section: Introductionmentioning

confidence: 99%

“…PA content was reported to be lower in yellow than in green seed coat mungbean cultivars [15]. If a source is available, genes for lpa can be transferred into improved high-yielding varieties, as the heritability of PA is high (0.80) [16]. For the improvement of any trait, genetic variation is a prerequisite.…”

Section: Introductionmentioning

confidence: 99%

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Genetic variation for phytic acid content in mungbean (Vigna radiata L. Wilczek)

Dhole

Reddy

2015

The Crop Journal

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Mungbean (Vigna radiata L. Wilczek) is a short-duration legume crop cultivated for seeds that are rich in protein and carbohydrates. Mungbeans contain phytic acid (PA), an anti-nutritional factor that is the main storage form of organic phosphorus in seeds. It is a strong inhibitor against the absorption of nutrients including iron, zinc, calcium and magnesium in monogastric animals. Genotypes with low phytic acid (lpa) in seed may show increased assimilation of nutrients and be useful in breeding lpa cultivars. The present study was conducted to identify lpa sources, genetic variation, heritability, and association with seed coat color, inorganic phosphorus (IP), and seed size in 102 mungbean genotypes including released varieties, land races, mutants, and wild species grown in two seasons: summer 2011 and rabi 2012. PA and IP in dry seeds were estimated by modified colorimetric method and Chen's modified method, respectively. PA, IP, and 100-seed weight differed significantly in the two seasons. PA content in 102 genotypes ranged from 5.74 to 18.98 mg g −1 and 5.85 to 20.02 mg g −1 in summer 2011 and rabi 2012, respectively. High heritability was found for PA (0.87 and 0.86) and seed size (0.82 and 0.83) but low heritability for IP (0.61 and 0.60). A negative correlation was found between PA and seed size (r = −0.183 and −0.267). Yellow and green seed coat genotypes contained significantly less PA than black seed coat genotypes. Cluster analysis revealed the distinctness of wild species, land races and cultivated varieties on the basis of PA content. The genotypes YBSM (6.001 mg g −1 ) and JL-781 (6.179 mg g −1 ) showed lowest PA. These lpa sources can be used to develop high-yielding mungbean cultivars with low phytic acid.

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Section: Discussionsupporting

confidence: 87%

“…The pink color of the Wade reagent is due to the reaction between ferric ion and sulfosalicylic acid with absorbance maxima at 500 nm. PA content was calculated as PA = 3.552 PAP [16].…”

Section: Measurement Of Pap and Pamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Genetic variation for phytic acid content in mungbean (Vigna radiata L. Wilczek)

Dhole

Reddy

2015

The Crop Journal

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“…Tajoddin et al (2011) reported that yellow seeded mungbean had low phytic acid content and may be used as a donor for quality improvement of mungbean seeds. Sompong et al (2010) reported that two major genes at two different loci govern this trait. They also found the transgressive segregation for phytic acid in F 2 population revealing modifying gene action among progenies of normal phytic acid mungbean lines.…”

Section: Introductionmentioning

confidence: 99%

Generation mean analysis to estimate the genetic parameters for yieldimprovement and inheritance of seed colour and lusture inmungbean [Vigna radiata (L.) Wilczek]

Singh

Mishra

et al. 2016

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In the present study, generation mean analysis and chi-square test were undertaken to estimate the nature and magnitude of gene action for yield and its component traits; and inheritance pattern of seed colour and lustre in two crosses of mungbean viz Sona/ DMS 03-17-2 and Sona/ DMS 01-34-2. Scaling and joint scaling tests revealed the presence of one or more kinds of epistatic effects for almost all the agro-morphological traits. The selection of elite lines from delayed generations and subsequent inter mating might be useful approach to recover/ develop the high yielding mungbean lines. The elite lines recovered from crosses Sona/ DMS 03-17-2 and Sona/ DMS 01-34-2 might be superior in terms of early maturity with more number of branches, pods high seed index, biomass and yield. Likewise, crosses i.e. Sona/ DMS 03-17-2 for average intermodal length; Sona/ DMS 01-34-2 for NSP; may give opportunity to isolate transgressive segregants in advanced generations. There was also a possibility to recover the yellow and shiny seeded mungbean lines due to its monogenic inheritance of seed coat colour and lusture.

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Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health

et al. 2013

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Mungbean (Vigna radiata (L.) R. Wilczek var. radiata) is one of the most important pulse crops grown in South, East and Southeast Asia. It provides significant amounts of protein (240 g kg(-1)) and carbohydrate (630 g kg(-1)) and a range of micronutrients in diets. Mungbean protein and carbohydrate are easily digestible and create less flatulence than proteins derived from other legumes. In addition, mungbean is lower in phytic acid (72% of total phosphorus content) than pigeonpea (Cajanus cajan L. Millsp.), soybean (Glycine max L.) and cereals; phytic acid is commonly found in cereal and legume crops and has a negative impact on iron and zinc bioavailability in plant-based diets. Owing to its palatable taste and nutritional quality, mungbean has been used as an iron-rich whole food source for baby food. The wide genetic variability of mineral concentrations (e.g. 0.03-0.06 g Fe kg(-1), 0.02-0.04 g Zn kg(-1)) in mungbean indicates possibilities to improve its micronutrient content through biofortification. Therefore biofortification of existing mungbean varieties has great potential for enhancing the nutritional quality of diets in South and Southeast Asia, where protein and micronutrient malnutrition are among the highest in the world. This review paper discusses the importance of mungbean in agricultural production and traditional diets and the potential of enhancing the nutritional quality of mungbean through breeding and other means, including agronomic practices.

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Inheritance of seed phytate in mungbean (Vigna radiata (L.) Wilczek)

Cited by 27 publications

References 27 publications

Genetic variation for phytic acid content in mungbean (Vigna radiata L. Wilczek)

Genetic variation for phytic acid content in mungbean (Vigna radiata L. Wilczek)

Generation mean analysis to estimate the genetic parameters for yieldimprovement and inheritance of seed colour and lusture inmungbean [Vigna radiata (L.) Wilczek]

Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health

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