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Table 4 Molecular markers showing association with traits evaluated using a Bayesian multiple-QTL model (vBayesB)

From: Genome-wide association study of individual sugar content in fruit of Japanese pear (Pyrus spp.)

SNP Trait LG Position (cM) Prob PVE (%)
Chr07_33139082 SUC 7 33139082 1.00 23.5
Chr09_18310939 SUC 9 18310940 0.93 8.8
Chr12_26930814 SUC 12 26930814 0.99 2.9
Chr04_29871378 FRU 4 29871378 0.97 12.7
Chr06_35256785 FRU 6 35256784 0.87 0.6
Chr10_8714751 FRU 10 8714751 0.97 0.3
Chr10_31918464 FRU 10 31918464 0.87 6.9
Chr11_41197041 FRU 11 41197040 0.99 2.9
Chr14_29691767 FRU 14 29691768 0.99 5.5
Chr01_27419265 GLC 1 27419264 0.91 1.2
Chr07_33139082 GLC 7 33139082 0.89 25.2
Chr10_31918464 GLC 10 31918464 0.87 8.9
Chr11_41197063 GLC 11 41197064 0.96 23.7
Chr14_28907638 SOR 14 28907638 1.00 0.4
Chr15_4672726 SOR 15 4672726 0.88 0.4
Chr02_2240743 TSC 2 2240743 1.00 2.0
Chr05_43292357 TSC 5 43292356 1.00 2.1
Chr07_9849922 TSC 7 9849922 0.98 6.5
Chr04_5362900 HarT 4 5362900 0.93 3.4
Chr05_7790403 HarT 5 7790403 1.00 0.1
Chr05_31445189 HarT 5 31445188 0.98 1.4
Chr06_7938399 HarT 6 7938399 0.97 10.1
Chr07_20343398 HarT 7 20343398 0.99 0.6
Chr13_37081601 HarT 13 37081600 0.97 1.6
Chr17_4322827 HarT 17 4322827 1.00 1.3
Chr01_30025944 FruW 1 30025944 0.89 4.9
Chr07_33920595 FruW 7 33920596 0.95 1.6
Chr09_1463613 FruW 9 1463613 0.89 2.7
Chr16_4765134 FruW 16 4765134 0.88 0.3
Chr02_29263941 FruH 2 29263940 0.91 4.6
Chr08_6783563 FruH 8 6783563 0.88 2.7
Chr12_4383743 FruH 12 4383743 0.87 10.6
Chr02_19653219 SSC 2 19653220 0.91 0.9
Chr04_30194726 SSC 4 30194726 1.00 0.2
Chr17_5809940 SSC 17 5809940 1.00 8.2
Chr01_26225120 Aci 1 26225120 1.00 1.1
Chr04_9535067 Aci 4 9535067 0.92 2.3
Chr06_20720912 Aci 6 20720912 0.91 13.1
Chr06_32310033 Aci 6 32310032 0.95 0.4
Chr09_15996669 Aci 9 15996669 0.90 0.6
  1. Traits are as defined in Table 2 
  2. Prob indicates posterior probability 
  3. PVE indicates the percentage of the phenotypic variance explained by the QTL
  4. SUC = sucrose content, FRU = fructose content, GLC = glucose content, SOR = sorbitol content, TSC = total sugar content, HarT = harvest time, FruW  = fruit weight, FruH = fruit hardness,  SSC = soluble solids concentration (%), Aci = acidity