Mapping quantitative trait loci (QTLs) associated with dough quality in a soft×hard bread wheat progeny

Abstract

Keywords:Recombinant inbred lines Storage proteins Quantitative trait loci Bread wheat quality Bread wheat (Triticum aestivum L.) quality is a key trait for baking industry exigencies and broad consumer preferences. The main goal of this study was to undertake quantitative trait loci (QJL) analyses for bread wheat quality in a set of 79 recombinant inbred lines (RILs) derived from a soft x hard bread wheat cross. Field trials were conducted over two years, utilizing a randomized complete block design. Dough quality was evaluated by sedimentation test, mixograph and alveograph analysis. Protein content was measured by near-infrared reflectance analysis and grain hardness was determined by the single kernel characterization system (SKCS).A genetic map based on 263 SSR markers and glutenin loci was constructed. Composite interval mapping (CIM) analysis detected a total of 20 QTLs distributed among ten chromosomes which were associated with variations in quality traits.Results confirmed the previous investigations on the known relationship between storage-protein alleles and dough quality, and detected new and stable QTLs related to dough quality parameters on chromosomes 2A, 7A, 5B and ID. These new QTLs could be further investigated. Also, in this study, some RILs showed very high dough extensibility values which involve future validation studies for QTLs associated with to this trait.

Mapping of main and epistatic effect QTLs associated to grain protein and gluten strength using a RIL population of durum wheat

“…The most important QTLs for SV found in this work are in agreement with those cited by other authors on chromosome arms 1BL, 6AL, 6BL and 7AS (Elouafi et al 2000;Kerfal et al 2010;Patil et al 2009;McCartney et al 2006;Zhang et al 2008). The position of the QSv.cerz-1BL QTL located on chromosome 1BL coincided with the protein marker Glu-B1 on the map.…”

“…However, the effect of the QTL reported on 5AL was not validated using Argentinean environments, while QSv.cerz-1AL was only detected as suggestive (p<0.10) in our analysis. The 7AS QTL was recently reported by Kerfal et al (2010) as being closely linked to the gwm635 marker. This agrees well with our results because this microsatellite flanked the confidence interval of the QSv.cerz-7AS in the UC1113 x Kofa linkage map.…”

“…Quantative trait loci (QTLs) contributing to the variation of grain protein content were mapped in all chromosomes using hexaploid and tetraploid wheat mapping populations (Blanco et al 2000(Blanco et al , 2002(Blanco et al , 2006Distelfeld et al 2006;Joppa and Cantrell 1990;Mann et al 2009;Olmos et al 2003;Suprayogi et al 2009;Uauy et al 2006;Zhang et al 2008). In addition, QTLs for flour protein content (Campbell et al 2001;McCartney et al 2006;Zhao et al 2010) or others affecting SV (Elouafi et al 2000;Kerfal et al 2010;Li et al 2009;Patil et al 2009;Zhang et al 2008) have also been detected.…”

Validation of simple sequence repeats associated with quality traits in durum wheat

“…Of 14 markers, nine were associated or linked with the same traits (YP) identified in previous studies (Table S3). Conversely, other markers such as Xgwm371, which are supposed to be associated with SDS-sedimentation volume (Kerfal et al 2010), were strongly and significantly associated with b 5 . Similarly, Xgwm508 was not associated with GPC (Olmos et al 2003) but with YP.…”

Genotype × environment interactions and QTL clusters underlying dough rheology traits in Triticum aestivum L.

“…Previously, molecular marker analyses of mixograph dough rheology traits (MDRTs) detected QTLs co-locating with the Glu-B1 and Glu-D1 loci (Kerfal et al, 2010;Ma et al, 2005;Mann et al, 2009;McCartney et al, 2006;Simons et al, 2012;Tsilo et al, 2011;Zhang et al, 2008). In these studies, very few QTLs located in chromosomal regions other than the above were detected possibly since either the number of environments or the MDRT analysed in each environment were few.…”