Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

• DOI: 10.1007/s00122-019-03386-1
• Publication Date: 2019-07-01T09:03:12Z
• Authors: Sebastian Michel; Franziska Löschen...; Christian Ametz; Bernadette Pachler; Ellen Sparry; Hermann Bürstmayr
• Keywords: Trait; Protein quality; Grain Quality; Plant Breeding

Simultaneous genomic selection for grain yield, protein content and dough rheological traits enables the development of resource-use efficient varieties that combine superior yield potential with comparably high end-use quality. Selecting simultaneously baking quality is a major challenge in wheat breeding, several concepts like deviations have been developed shifting undesirable negative correlation between both traits. The is, however, not considered these concepts, although it an important aspect might facilitate genotypes use available resources more efficiently respect to quantity final end products. A population 480 lines from applied breeding programme was phenotyped content, thus used assess using integrated indices ease decisions regard plethora Additionally, feasibility achieving simultaneous genetic improvement investigated develop varieties. Dough related either gluten strength or viscosity were combined two separate indices, which showed substantially smaller trade-off than content. Genomic based on regression latter subsequently extended by indices. They revealed large merit identifying Hence, opens up opportunity multi-trait early generations, will most likely increase efficiency when developing new improved