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Association Between SSR Molecular Markers and Chemical and Sensory Traits of Cacao Samples Using Multiple Regression Analysis

机译:使用多元回归分析的SSR分子标记与可可样品的化学和感觉特征的关系

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摘要

The sensory properties of cacao beans are linked to the chemical composition of the seeds, and both characteristics are the partial results of its allelic composition. Therefore, it is useful to search for molecular markers associated with these traits. We perform multiple regression analysis to associate previously generated data of alleles generated with 12 SSR (of cultivated cacao trees) with data obtained from chemical and sensory characterization (of beans) of plants grown in the southern region from Mexico. When the association was significant, the mathematical models for predictive purposes were proposed. All phenotypic traits evaluated showed equations with setting values R-2>0.5. All chemical characters tested have a significant association with at least two alleles (P<0.05). In addition, the fat content was associated with six molecular markers (mTcCIR03(209), mTcCIR12(188), mTcCIR19(286), mTcCIR07(150), mTcCIR19(310)). The most common allele was mTcCIR12(188), which was associated with the contents of eicosanoic acid, moisture, fat and total polyphenols content. The mTcCIR28(362) allele is associated with sensory characters bitterness, musty odor, and roasted odor. These alleles could be useful as molecular markers of chemical and sensory characteristics of cacao samples.
机译:可可豆的感觉特性与种子的化学成分有关,并且两种特征是其等位基因组成的部分结果。因此,搜索与这些特征相关的分子标记是有用的。我们进行多元回归分析以将先前生成的20SSR(培养的可可树)产生的等位基因数据与来自墨西哥南部地区生长的植物的化学和感官表征(豆类)所获得的数据相关联。当协会很大时,提出了用于预测目的的数学模型。评估的所有表型性状显示,所述方程式均具有设定值R-2> 0.5。测试的所有化学品均具有与至少两种等位基因有显着关联(P <0.05)。此外,脂肪含量与六种分子标记物(MTCCIR03(209),MTCCIR12(188),MTCC19(286),MTCCIR07(150),MTCCIR19(310)相关联。最常见的等位基因是MTCCIR12(188),其与均硅酸,水分,脂肪和总多酚含量的含量相关。 MTCCIR28(362)等位基因与感官人物苦味,霉味和烤气味有关。这些等位基因可用作可可样品的化学和感官特征的分子标记。

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