Discuss the genetic basis of the wrinkled phenotype of pea seed.
(N/A) The wrinkled phenotype of pea seeds is determined by the recessive allele $(w)$.
In the homozygous recessive condition $(ww)$,the starch branching enzyme is defective.
This leads to the production of less branched starch,which results in a lower osmotic pressure within the developing seed.
Consequently,the seed loses water during maturation and shrinks,resulting in the wrinkled appearance.
In the homozygous recessive condition $(ww)$,the starch branching enzyme is defective.
This leads to the production of less branched starch,which results in a lower osmotic pressure within the developing seed.
Consequently,the seed loses water during maturation and shrinks,resulting in the wrinkled appearance.
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