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Genome-wide association study of root mealiness and other texture-associated traits in cassava

dc.contributor.authorUchendu, K.
dc.contributor.authorNjoku, D.
dc.contributor.authorAgre, A.P.
dc.contributor.authorRabbi, I.Y.
dc.contributor.authorDzidzienyo, D.
dc.contributor.authorTongoona, P.
dc.contributor.authorOffei, S.
dc.contributor.authorEgesi, C.
dc.date.accessioned2022-02-03T08:37:13Z
dc.date.available2022-02-03T08:37:13Z
dc.date.issued2021
dc.identifier.citationUchendu, K., Njoku, D., Agre, A.P., Rabbi, I., Dzidzienyo, D., Tongoona, P., ... & Egesi, C. (2021). Genome-wide association study of root mealiness and other texture-associated traits in cassava. Frontiers in Plant Science, 12: 1-16.
dc.identifier.issn1664-462X
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7345
dc.description.abstractCassava breeders have made significant progress in developing new genotypes with improved agronomic characteristics such as improved root yield and resistance against biotic and abiotic stresses. However, these new and improved cassava (Manihot esculenta Crantz) varieties in cultivation in Nigeria have undergone little or no improvement in their culinary qualities; hence, there is a paucity of genetic information regarding the texture of boiled cassava, particularly with respect to its mealiness, the principal sensory quality attribute of boiled cassava roots. The current study aimed at identifying genomic regions and polymorphisms associated with natural variation for root mealiness and other texture-related attributes of boiled cassava roots, which includes fibre, adhesiveness (ADH), taste, aroma, colour, and firmness. We performed a genome-wide association (GWAS) analysis using phenotypic data from a panel of 142 accessions obtained from the National Root Crops Research Institute (NRCRI), Umudike, Nigeria, and a set of 59,792 high-quality single nucleotide polymorphisms (SNPs) distributed across the cassava genome. Through genome-wide association mapping, we identified 80 SNPs that were significantly associated with root mealiness, fibre, adhesiveness, taste, aroma, colour and firmness on chromosomes 1, 4, 5, 6, 10, 13, 17 and 18. We also identified relevant candidate genes that are co-located with peak SNPs linked to these traits in M. esculenta. A survey of the cassava reference genome v6.1 positioned the SNPs on chromosome 13 in the vicinity of Manes.13G026900, a gene recognized as being responsible for cell adhesion and for the mealiness or crispness of vegetables and fruits, and also known to play an important role in cooked potato texture. This study provides the first insights into understanding the underlying genetic basis of boiled cassava root texture. After validation, the markers and candidate genes identified in this novel work could provide important genomic resources for use in marker-assisted selection (MAS) and genomic selection (GS) to accelerate genetic improvement of root mealiness and other culinary qualities in cassava breeding programmes in West Africa, especially in Nigeria, where the consumption of boiled and pounded cassava is low.
dc.description.sponsorshipDeutscher Akademischer Austauschdienst
dc.format.extent1-16
dc.language.isoen
dc.subjectCassava
dc.subjectManihot Esculenta
dc.subjectMarker-Assisted Selection
dc.subjectRoots
dc.subjectNigeria
dc.subjectSingle Nucleotide Polymorphism
dc.titleGenome-wide association study of root mealiness and other texture-associated traits in cassava
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationUniversity of Ghana
cg.contributor.affiliationNational Root Crops Research Institute, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationCornell University
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.identifier.bibtexciteidUCHENDU:2021
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectGenetic Improvement
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Diseases
cg.iitasubjectPlant Genetic Resources
cg.iitasubjectPlant Production
cg.journalFrontiers in Plant Science
cg.notesOpen Access Journal; Published online: 17 Dec 2021
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.3389/fpls.2021.770434
cg.iitaauthor.identifierPaterne AGRE: 0000-0003-1231-2530
cg.iitaauthor.identifierIsmail Rabbi: 0000-0001-9966-2941
cg.iitaauthor.identifierChiedozie Egesi: 0000-0002-9063-2727
cg.futureupdate.requiredNo
cg.identifier.issue770434
cg.identifier.volume12


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