Genetic Mapping Analysis of Bread‐Making Quality Traits in Spring Wheat

• DOI: 10.2135/cropsci2012.03.0175
• Publication Date: 2012-08-02T16:16:44Z
• Authors: Kristin Simons; James A. Anderson; Mohamed Mergoum; Justin D. Faris; Daryl L. Klindworth; Steven S. Xu; Clay Sneller; Jae‐Bom Ohm; Gary A. Hareland; Michael C. Edwards; Shiaoman Chao
• Keywords: Glutenin; Genetic architecture; Trait

ABSTRACT In this study we assess the genetic architecture of bread‐making quality traits in spring wheat ( Triticum aestivum L.). A mapping population derived from BR34 and ‘Grandin’ was used to measure 20 end‐use including six kernel, seven milling flour, four dough mixing strength, three traits. total 31 quantitative trait loci (QTL) significantly associated with all but two were identified. These QTL clustered five chromosomal regions, namely 1BS, 1DL, 4BL, 5BL, 6AS, explained a large proportion variation favorable alleles contributed by both parents. The 1DL cluster containing high molecular weight glutenin gene, Glu‐D1 , had influence on strength performance. Most affecting kernel 6AS. Inconsistency locations detected different environments observed for flour likely due genotype × environment interaction (G E) effects. Despite heritabilities estimated evaluated, no found brightness bake water absorption, suggesting that these may be controlled small effects could not size. Because complex inheritance traits, it will necessary validate backgrounds evaluated similar growth conditions as before marker information can breeding applications.