Haricot Nain Cupidon (Phaseolus vulgaris) — Plant Gene Profile | Zobium

Flavor & Sensory Profile

Dominant notes: fresh green, beany, grassy, mild sweet, tender.

Key Genes in Haricot Nain Cupidon

• Lipoxygenase 1 (PvLOX1) — Encodes a lipoxygenase enzyme that converts linoleic and linolenic acids into C6 aldehydes and alcohols, producing the fresh green 'just-picked' aroma characteristic of haricot filet pods.: produces hexanal, (Z)-3-hexenal, 1-penten-3-ol
• Alcohol Acyltransferase 1 (PvAAT1) — Encodes an alcohol acyltransferase that esterifies short-chain alcohols with acyl-CoA substrates, contributing fruity and sweet ester notes to the pod aroma — consistent with Cupidon's reported 'saveur douce'.: produces cis-3-hexenyl acetate, hexyl acetate
• 1-Penten-3-ol Locus (SNP 8) (PvSNP8_LOC) — Encodes the genomic locus harbouring SNP 8 (G/A at position 29 of SEQ ID NO:8), which is associated with variation in 1-penten-3-ol volatile expression across common bean varieties — a key green beany aroma compound.: produces 1-penten-3-ol
• I Gene — BCMV Resistance (PvI) — Encodes the dominant I-gene resistance protein that confers immunity to Bean Common Mosaic Virus (BCMV) and Bean Common Mosaic Necrosis Virus (BCMNV), protecting the canopy and preventing yield losses from viral infection.: produces I-gene resistance protein
• Ascochyta Resistance Locus (PvAR1) — Encodes resistance factors at the Ascochyta blight (CL) resistance locus, reducing lesion formation and pod infection by Ascochyta phaseolorum under wet conditions.: produces PR defence proteins
• String/Thread Development Gene (PvST) — Encodes cell-wall related proteins governing lignification of the pod suture; low activity in Cupidon results in the very slow thread formation that defines its fillet-bean classification and maintains pod tenderness across the 16–20 cm harvest window.: produces Reduced lignin in pod suture
• Chalcone Synthase 1 (PvCHS1) — Encodes chalcone synthase, the first committed step in flavonoid and anthocyanin biosynthesis; elevated activity drives the dark brown speckled / marbled seed coat pigmentation characteristic of Cupidon.: produces anthocyanins, flavonoids

Metabolic Pathways

• Lipoxygenase Pathway — activity 65%: Generates the signature fresh green, grassy, and beany volatile compounds (hexanal, Z-3-hexenal, 1-penten-3-ol) that define raw pod aroma
• Ester & Amino Acid Volatile Pathway — activity 55%: Produces sweet fruity ester notes (cis-3-hexenyl acetate, hexyl acetate) contributing to Cupidon's reported mild sweet flavour
• Biotic Stress Resistance — activity 82%: No direct flavour contribution; protects canopy integrity ensuring consistent pod set and quality under field disease pressure
• Pod Morphology & Texture — activity 20%: Low lignification of pod suture delivers stringless, tender texture across the full harvest window — a key eating quality trait
• Phenylpropanoid & Pigmentation — activity 70%: Drives seed coat anthocyanin and flavonoid accumulation; minor contribution to pod astringency and antioxidant content

Soil Microbiome Recommendations

• Rhizobium phaseoli — Reduces or eliminates the need for synthetic nitrogen fertiliser by fixing atmospheric N directly into the root nodules of Cupidon plants.
• Rhizophagus irregularis — Improves phosphorus uptake in moderate- to low-P soils, supporting stronger nodulation, earlier pod set, and improved pod fill in Cupidon.
• Trichoderma harzianum — Reduces Ascochyta blight severity on pods and leaves, complementing Cupidon's genetic CL resistance under wet or humid growing conditions.
• Bacillus subtilis — May enhance fresh green pod aroma intensity at harvest while simultaneously reducing fungal disease pressure on foliage.
• Pseudomonas fluorescens — Strengthens root and plant vigour in cool spring soils, potentially reducing BCMV incidence through induced systemic resistance.