Czech J. Genet. Plant Breed., 2011, 47(10):S190-S195 | DOI: 10.17221/3279-CJGPB

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

T. J. TSILO1,2, J.-B. OHM3, G.A. HARELAND3, S. CHAO3, J.A. ANDERSON1
1 Department of Agronomy and Plant Genetics, University of Minnesota, MN 55108 St. Paul, USA
2 Agricultural Research Council - Small Grain Institute, 9700 Bethlehem, South Africa
3 Cereal Crops Research Unit, Red River Valley Research Center, United States Department of Agriculture-Agricultural Research Service, ND 58105 Fargo, USA

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.

Keywords: quantitative trait locus; wheat quality

Published: December 31, 2011  Show citation

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TSILO TJ, OHM J-B, HARELAND GA, CHAO S, ANDERSON JA. Quantitative trait loci influencing end-use quality traits of hard red spring wheat breeding lines. Czech J. Genet. Plant Breed. 2011;47(Special Issue):S190-195. doi: 10.17221/3279-CJGPB.
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