Asset Details
Do you wish to reserve the book?
Genome‐wide association studies of nutritional traits in peas (Pisum sativum L.) for biofortification
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Genome‐wide association studies of nutritional traits in peas (Pisum sativum L.) for biofortification
Do you wish to request the book?
Genome‐wide association studies of nutritional traits in peas (Pisum sativum L.) for biofortification
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Genome‐wide association studies of nutritional traits in peas (Pisum sativum L.) for biofortification
2025
Overview
Pea (Pisum sativum L.) is a high‐nutrient, cool‐season legume of increasing relevance in plant‐based nutrition and sustainable agriculture. As demand for alternative protein sources increases, improving pea seeds’ nutritional content and quality through genomics‐assisted breeding has become a priority. Despite its importance, limited research has explored the genetic basis of nutritional traits in pea. In this study, 267 accessions from the United States Department of Agriculture (USDA) Pea Single Plant Plus Collection were evaluated across 3 years at two USDA‐certified organic farms in South Carolina to (1) assess phenotypic variation, (2) characterize the population structure and origin, and (3) perform a genome‐wide association study (GWAS) using 54,316 single‐nucleotide polymorphism markers on five nutritional traits: protein concentration, sulfur‐containing amino acids (SAAs), dietary fiber, total starch, and protein digestibility (PDg). Population structure analysis using ADMIXTURE and principal components analyses identified 10 ancestral subpopulations. GWAS identified 17 marker‐trait associations for protein, SAA, and PDg, including a genomic hotspot on the proximal end of chromosome 5 associated with both protein and SAA. This region harbors candidate genes involved in seed development, germination, and protein biosynthesis, suggesting potential roles in protein and SAAs accumulation. These findings provide valuable insights into the genetic architecture underlying key nutritional traits and highlight candidate target genes for breeding high‐quality, biofortified pea cultivars. This research expands the genetic potential of pea as a sustainable and nutritious crop alternative for plant‐based food systems. Plain Language Summary Peas are cool‐season food legumes that are highly nutritious, whole foods rich in protein, dietary fiber, prebiotic carbohydrates, vitamins, and minerals with low fat content. The objective of this study to evaluate the United States Department of Agriculture (USDA) Pea Single Plant Plus Collection across 3 years at two USDA‐certified organic farms in South Carolina to (1) assess phenotypic variation, (2) characterize the population structure and origin, and (3) perform a genome‐wide association study on five nutritional traits. The results found 17 marker‐trait associations for these five traits. These key genetic markers will be used in future organic pea breeding for plant‐based food systems.
Publisher
John Wiley & Sons, Inc,Wiley
