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การยืนยันการถ่ายทอดลักษณะความหอมและเครื่องหมายดีเอ็นเอที่เชื่อมโยงกับความหอมในถั่วเหลืองฝักสดพันธุ์ Chamame Thai Agricultural
Thongchai Chanchu; Sompong Chankaew; Ruangchai Juwattanasomran; Peerasak Srenives; Prakit Somta.
Vegetable soybean is an important exported crop for export of Thailand. Fragrance is a trait determining vegetable soybean quality flavored by customers and can increase the value-added products of vegetable soybean. Fragrance is mainly caused by volatile chemical, 2-Acetyl-1-pyrroline (2AP). The objective of this study was to confirm the mode of inheritance of fragrance in vegetable soybean variety “chamame” and the association between functional marker GmBADH2-10 and fragrance determined by sensory test in the F2 population derived from cross between #75 (non-fragrant) x Chamame (fragrant). The results showed that the fragrance segregated into 3 (non-fragrance): 1 (fragrance) ratio, indicating that fragrance is controlled by a single recessive gene. DNA...
Tipo: Collection Palavras-chave: Fragrance; Molecular marker; Vegetable soybean; ถั่วเหลืองฝักสด; เครื่องหมายโมเลกุล; ความหอม; แถบดีเอ็นเอ; การปรับปรุงพันธุ์; การถ่ายทอดลักษณะพันธุกรรม.
Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5177
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