Starch synthesis in pea seeds is controlled by one gene. It has two alleles (B and b). Starch is synthesised effectively by BB homozygotes and therefore, large starch grains are produced. In contrast bb homozygotes have lesser efficiency in starch synthesis and produce smaller starch grains. After maturation of seeds, BB seeds are round and the bb seeds are wrinkled. This is the genetic basis of wrinkled phenotype of pea seed.
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