Claim · model-written summary
Kabuli genotypes differed significantly in α-GOS content.
- Taxon
- chickpea
Cicer arietinume0 - Material
- Kabuli-type chickpea genotypese0
- Outcome
- α-GOS contente0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Twenty-four Kabuli-type chickpea genotypes grown across two field seasons revealed significant genetic differences in α-GOS content, with broad-sense heritability estimated at 76%.”
Title
Vinti Kumari; Lone Buchwaldt; Brendan M. O'Leary Journal of Agriculture and Food Research 2026. doi:10.1016/j.jafr.2026.103047
Other claims from this paper (9)
- Observation Broad sense heritability of α-GOS content was estimated at 76%.
- Intervention effect Heat stress during seed filling increased raffinose and stachyose content.
- Intervention effect Heat stress during seed filling reduced ciceritol content.
- Intervention effect Heat stress caused no net change in total α-GOS concentration.
- Intervention effect Longer soaking accounted for reduction in α-GOS content.
- Intervention effect Roasting had no significant effect on α-GOS content.
- Mechanism Leaching and endogenous α-galactosidase activity both contributed to α-GOS reduction during soaking.
- Observation Genotypic differences in soaking reduction exceeded genotypic differences among untreated seeds.
- Association Genetic variation in soaking loss was related to seed size, hydration coefficient and α-galactosidase activity.