What genetic traits influence the white color of White Chana ?

The white color of white chana (chickpeas) is primarily influenced by several genetic traits that control the production and distribution of pigments in the seed coat. Here are some of the key genetic traits that contribute to the white color of white chana:

Genetic Traits Influencing White Color

1. Absence of Anthocyanin Pigmentation: The white color of white chana is mainly due to the absence of anthocyanin pigmentation in the seed coat. Anthocyanins are responsible for the red, purple, and blue colors in plants.

2. Reduced Chlorophyll Content: White chana has reduced chlorophyll content in the seed coat, which contributes to its white color.

3. Presence of Flavonoids: Flavonoids are a class of plant compounds that can contribute to the white color of white chana. Flavonoids can reflect light and give the appearance of white color.

4. Opaque Seed Coat: The seed coat of white chana is opaque, which means it does not allow light to pass through. This opacity contributes to the white color of the seed.

Genes Involved

Several genes have been identified that control the production and distribution of pigments in the seed coat of white chana. Some of these genes include:

1. TT8 (Transparent Testa 8): This gene controls the production of anthocyanin pigmentation in the seed coat.

2. TTG1 (Transparent Testa Glabra 1): This gene regulates the production of flavonoids in the seed coat.

3. PAP1 (Production of Anthocyanin Pigmentation 1): This gene controls the production of anthocyanin pigmentation in the seed coat.

Interaction with Environmental Factors

The expression of these genes can be influenced by environmental factors such as temperature, light, and water availability. For example, high temperatures can reduce the production of anthocyanin pigmentation, resulting in a lighter-colored seed coat.

In summary, the white color of white chana is influenced by a combination of genetic traits that control the production and distribution of pigments in the seed coat. These traits include the absence of anthocyanin pigmentation, reduced chlorophyll content, presence of flavonoids, and an opaque seed coat.

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