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首页> 外文会议>International Food Legumes Research Conference >Produce quality of food legumes: Genotype (G), environment (E) and (GxE) considerations
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Produce quality of food legumes: Genotype (G), environment (E) and (GxE) considerations

机译：生产食物豆类的质量：基因型（G），环境（E）和（GXE）考虑

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Food legume crops are grown in a wide range of environments on every continent. Investigations of the quality of pulses for human consumption can be classified as nutritional or culinary quality characters. Nutritional quality is usually described interms of protein concentration, protein quality and the type and concentration of antinutritional factors. The marketplace in general does not determine the price of a pulse on its nutritional quality. In contrast, culinary quality is the major price-determining factor. Culinary traits include seed size, seed shape, seed coat colour, cotyledon colour, uniformity and purity. If pulses are used in industrial food manufacturing, characters such as thermal processing, splitting, or flour milling and attributes such as hydration coefficient, cooking time, texture, viscosity and flavour are important. Studies of the effects of genotype (G), environment (E), and GxE interaction on nutritional and culinary quality of chickpea, lentil, faba bean, pea and commonbean indicate that many quality traits have not been thoroughly investigated. An analysis of variance can be used to distinguish between crossover and non-crossover GxE interactions. This type of analysis provides information on the strategies that will be most effective for the improvement of quality traits of food legumes.
机译：食物豆科作物在各大陆的各种环境中种植。对人类消费脉冲质量的调查可以被归类为营养或烹饪质量特征。营养质量通常描述蛋白质浓度，蛋白质质量和抗抑制因子的类型和浓度。市场一般不确定脉冲的营养质量价格。相比之下，烹饪质量是主要的价格决定因素。烹饪特征包括种子尺寸，种子形状，种子涂层颜色，子叶颜色，均匀性和纯度。如果在工业食品制造中使用脉冲，则热处理，分裂或面粉铣削和诸如水合系数，烹饪时间，质地，粘度和味道的特征是重要的。基因型（G），环境（e）和GXE对鹰嘴豆，扁豆，豆豆，豌豆和共芳的营养和烹饪品质的影响的研究表明，许多质量性状尚未彻底调查。可以使用对方差的分析来区分交叉和非交叉GXE相互作用。这种类型的分析提供了有关改善食品豆类的质量性状最有效的策略的信息。

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