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

Abstract

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.

Agronomic Impact of a Stem Solidness Gene in Near‐Isogenic Lines of Wheat

“…For example, the negative relationship between grain yield and grain protein has been a long‐standing challenge for wheat breeders. Single QTL often have opposite effects on yield and protein (Li et al, 2009; Sherman et al, 2014; Tsilo et al, 2011). In some cases, genes for disease resistance are associated with decreased yield potential (Brown, 2002), including the wheat leaf rust resistance gene Lr34 (Singh and Huerta‐Espino, 1997).…”