"When black beans are processed for consumption, they can lose their dark coloration due to the leaching of water-soluble pigments called anthocyanins. After hydrothermal processing, beans are commonly a faded brown color instead of the dark black color typical of the dry seed. The aim of this research was to develop mapping populations with different genetic sources of color retention in order to identify regions of the dry bean genome associated with canning quality traits. To this end, two half-sibling black bean recombinant inbred line (RIL) populations segregating for post-processing color retention were developed. These RIL populations were phenotyped for canning quality over two years and genotyped using the BARCBean6k_3 BeadChip. A novel phenotyping method using digital image analysis was shown to outperform current methods of quantitative color measurement. QTL for post-processing color retention were detected on six chromosomes, with QTL on Pv03, Pv08, and Pv11 being the most notable for their co-localization with QTL for quantitative measurements of color. In particular, QTL associated with color retention on Pv11 mapped to a very small physical interval and were consistent across years, populations, and phenotyping methodologies. Color retention QTL on Pv08 and Pv11 are good candidates for development of molecular markers that may be used in marker assisted selection (MAS) or early-generation screening to improve post-processing color retention in black beans."--Page ii.
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