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Quantitative trait loci influencing end-use quality traits of hard red spring wheat breeding lines

2011; Czech Academy of Agricultural Sciences; Volume: 47; Issue: Special Issue Linguagem: Inglês

10.17221/3279-cjgpb

1805-9325

Toi J. Tsilo, Jae‐Bom Ohm, Gary A. Hareland, Shiaoman Chao, James A. Anderson,

Genetic Mapping and Diversity in Plants and Animals

Wheat bread-making quality is influenced by a complex group of traits including dough visco-elastic characteristics. In this study, quantitative trait locus/loci (QTL) mapping and analysis were conducted for endosperm polymeric proteins together with dough mixing strength and bread-making properties in a population of 139 (MN98550 × MN99394) recombinant inbred lines that was evaluated at three environments in 2006. Eleven chromosome regions were associated with endosperm polymeric proteins, explaining 4.2-31.8% of the phenotypic variation. Most of these polymeric proteins QTL coincided with several QTL for dough-mixing strength and bread-making properties. Major QTL clusters were associated with the low-molecular weight glutenin gene Glu-A3, the two high-molecular weight glutenin genes Glu-B1 and Glu-D1, and two regions on chromosome 6D. Alleles at these QTL clusters have previously been proven useful for wheat quality except one of the 6D QTL clusters.