Over-seasons analysis of quantitative trait loci affecting phenolic content and antioxidant capacity in raspberry

Journal of Agricultural and Food Chemistry
Patricia DobsonGordon McDougall

Abstract

This study examined the total phenol content (TPC) and total anthocyanin content (TAC) in ripe fruit of progeny of a mapping population generated from a cross between the European red raspberry cv. Glen Moy ( Rubus ideaus var. idaeus) and the North American red raspberry cv. Latham ( Rubus ideaus var. strigosus) over five seasons in two different growing environments. Measurements of antioxidant capacity (FRAP and TEAC) were also carried out. TPC was highly correlated with TEAC and FRAP across the entire data set. The subset of anthocyanin content was genotype-dependent but also correlated with TPC, although the proportion of anthocyanin compounds varied between progeny. Quantitative trait locus (QTL) analysis was carried out, and key markers were tested for consistency of effects over sites and years. Four regions, on linkage groups 2, 3, 5, and 6, were identified. These agree with QTLs from a previous study over a single season and indicate that QTL effects were robust over seasons.

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Citations

Dec 12, 2012·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·J M BushakraS E Gardiner
Sep 3, 2013·Journal of Agricultural and Food Chemistry·Mattia GasperottiUrska Vrhovsek
Oct 27, 2015·International Journal of Molecular Sciences·Sona SkrovankovaJiri Sochor
Aug 26, 2015·Journal of Food Science·Vivian Caetano BochiHelena Teixeira Godoy
Oct 12, 2013·Journal of the Science of Food and Agriculture·Cindy F VerduSylvain Guyot
Jul 6, 2014·Food Chemistry·Vivian Caetano BochiHelena Teixeira Godoy
Sep 10, 2014·PloS One·Tamara SoteloPilar Soengas
Dec 13, 2016·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·Craig G SimpsonJulie Graham
Sep 21, 2017·Journal of Food Science and Technology·Francisco J Rodríguez-PulidoM Lourdes González-Miret
Oct 28, 2019·Horticulture Research·Toshi M FosterJulie Graham
Nov 13, 2021·Critical Reviews in Food Science and Nutrition·Yifan YanSimone Diego Castellarin

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