The inheritance of volatile alcohols associated with frozen bush snap beans Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/7m01bq116

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  • Inheritance of the volatile components in bush snap beans, O.S.U. 58-110 X 'Romano' cross and reciprocal, was determined using gas-liquid chromatographic technique with gas-entrainment on-column trapping. A sample of 10 to 14 pods averaging 5 grams from a single plant was found to be adequate for F₁, F₂, and backcross studies. The characteristic low concentration of l-octen-3-ol in O.S.U. 58-110 was dominant over that of the higher concentration of 'Romano' in the F₁ generation. A chi square goodness of fit test for a 3:1 ratio in the F₂ and 1:1 ratio in the backcross of the F₁ to 'Romano' indicated a single dominant gene controlling the inheritance of 1-octen- 3-ol. A better fit to a 9:7 ratio was shown for the F₂, but backcrosses to both parents did not indicate a two gene action. Backcross results have shown the importance of studying inheritance by more than one method. The difference in mean concentration and the amount of overlapping in the concentration of linalool found in the two varieties made it impossible to distinguish any genetic ratios. Flower color inheritance for crosses involving 'Blue Lake' types (white flower) X 'Romano' (light purple) were shown to be controlled by two genes. Dominant gene V subscript [lae] produced the purple color while the recessive remained white. The second gene, Aeq. (with other dominant influencing genes) when dominant caused the banners to be a darker purple color than if the gene was recessive. No linkage was found between flower color intensifier and 1-octen- 3-ol. It was not possible to determine linkage of the flower color, V subscript [lae], and l-octen-3-ol. An oval 'Blue Lake' mutant was found in the line O.S.U. 9025. Compared to the original round pod type, it was characterized by strings on both sutures, oval pod, glossy smooth light green outer skin, and light color inner flesh. Thawing time, maturity, and processing affected the concentration of l-octen-3-ol. Concentration of l-octen-3-ol decreased with maturity (days from anthesis). The concentration in frozen beans was found to increase with longer thawing times. Processed samples, whether frozen or canned, were lower in concentration than fresh raw samples. Processing influences on other volatiles were mostly quantitative, but several of the compounds were lost in the frozen samples. Increases in the "lower boiling" volatiles of the canned products were attributed to the heat induction and degradation of metabolites. A loss of volatiles in the frozen samples and "higher boiling" components in the canned product is believed to be through vaporization and leaching into the hot water bath during the blanching process. Reduction in quantity and losses of compounds with influence of thawing time made the freezing process less desirable for preserving samples for genetic studies. Fresh raw samples would be better for inheritance studies if the time required for analysis could be reduced. Maturity and the nature of quantitative variation among varieties would limit the use of volatile flavor components for chemotaxonomy; yet analysis for phenolics, alkaloids, and flavonoids, combined with botanical means, should provide the most effective system for differentiating varieties.
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