Discovery and genetic analysis of non-bitter Tartary buckwheat (Fagopyrum tataricum Gaertn.) with trace-rutinosidase activity

摘要: In a screening of about 500 lines Tartary buckwheat, we identified that contained no detectable rutinosidase isozymes using an in-gel detection assay. We confirmed seeds these individuals had only trace level in-vitro activity. To investigate the heritability trace-rutinosidase characteristic, analyzed progeny crosses between trace-lines, ‘f3g-162’, and ‘Hokkai T8’. The F2 clearly divided into two groups: those with activity under 1.5 nkat/g seed (trace-rutinosidase) over 400 (normal rutinosidase). segregation pattern this trait in exhibited 1 : 3 ratio (trace-rutinosidase normal rutinosidase), suggesting is conferred by single recessive gene; rutinosidase-trace A (rutA). addition, sensory panelists evaluated bitterness flour from did not detect bitterness, whereas was found to have strong bitterness. Although at least three bitter compounds been reported buckwheat seeds, our present findings indicate rutin hydrolysis major contributing factor line here, promising material for generating non-bitter variety.