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dc.contributor.authorCarneiro, Renata C. V.en
dc.contributor.authorDuncan, Susan E.en
dc.contributor.authorO'Keefe, Sean F.en
dc.contributor.authorYin, Yunen
dc.contributor.authorNeill, Clinton L.en
dc.contributor.authorZhang, Boen
dc.date.accessioned2020-10-06T12:50:24Z
dc.date.available2020-10-06T12:50:24Z
dc.date.issued2020-08-19en
dc.identifier.other124en
dc.identifier.urihttp://hdl.handle.net/10919/100278
dc.description.abstractPlant breeding is an important discipline to develop food products and improve overall quality, chemical composition, and nutritional value of crops, vegetables, fruits, and nuts, which can be important allies in health promotion. Apples, blueberries, wine grapes, tomatoes, and peanuts are a few examples of food products that were improved in past decades through plant breeding programs in the United States. Recently, edamame (vegetable soybean) has gained special attention from breeders, non-breeder researchers, growers, and consumers, and new edamame varieties are currently being developed for domestic production. As a popular nutritious crop in Asian countries, edamame is increasing in sales and consumption in the United States. Therefore, edamame has great potential to be a profitable alternative crop to replace tobacco farming, whose production and market value have been declining. Until the present date, most published reviews on edamame have focused on its agronomic characteristics. However, understanding consumer expectations, needs, and acceptability for new and improved crops like edamame is vital to guide and sustain their production. It is important that researchers working on plant breeding programs understand and consider the aspects that are relevant for both growers and consumers (e.g., crop productivity, pest and disease resistance, nutritional properties, and sensory attributes). Thus, this review paper aims to integrate available information on sensory quality of edamame and to support its development and production in the United States. This review presents an overview of how sensory evaluation and consumer studies have been used to support plant breeding programs in the development of alternative crops, such as edamame.en
dc.description.sponsorshipUSDA-NIFAUnited States Department of Agriculture (USDA) [2018-51181-28384, 1016465]; Virginia Agricultural Experiment Stationen
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectconsumer studiesen
dc.subjectsensoryen
dc.subjectplant breedingen
dc.subjectfood developmenten
dc.subjectedamameen
dc.subjectvegetable soybeanen
dc.subjectGlycine max(Len
dc.subject) Merren
dc.titleSensory and Consumer Studies in Plant Breeding: A Guidance for Edamame Development in the U.S.en
dc.typeArticle - Refereeden
dc.contributor.departmentFood Science and Technologyen
dc.contributor.departmentAgricultural and Applied Economicsen
dc.contributor.departmentSchool of Plant and Environmental Sciencesen
dc.description.notesThis work was funded, in part, by USDA-NIFA, Grant No. 2018-51181-28384, Accession No. 1016465, and the Virginia Agricultural Experiment Station.en
dc.title.serialFrontiers in Sustainable Food Systemsen
dc.identifier.doihttps://doi.org/10.3389/fsufs.2020.00124en
dc.identifier.volume4en
dc.type.dcmitypeTexten
dc.identifier.eissn2571-581Xen


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Creative Commons Attribution 4.0 International
License: Creative Commons Attribution 4.0 International