Czech J. Genet. Plant Breed., X:X | DOI: 10.17221/48/2025-CJGPB

Evaluation of genetic characteristics and physicochemical property of Korean wheat landraces (Triticum aestivum L.)Original Paper

Yumi Lee ORCID...1, Sejin Oh ORCID...2, Seong-Wook Kang ORCID...1, Jaeyoung Ock ORCID...3, Gitak Ryu3, Seul Lee3, Jinhee Park4, Jin-Young Moon5, Jin-Young Kim5, Jongtae Lee5, Seong-Woo Cho ORCID...1,2,3*
1 Department of GreenBio Science, Gyeongsang National University, Jinju, Republic of Korea
2 Department of Plant Resources, Gyeongsang National University, Jinju, Republic of Korea
3 Department of Smart Agro-Industry, Gyeongsang National University, Jinju, Republic of Korea
4 National Institute of Crop Science, Rural Development Administration, Wanju, Republic of Korea
5 Crop Science Division, Gyeongsangnam-do Agricultural Research and Extension Services, Jinju, Republic of Korea

This study has evaluated the genetic characteristics and wheat processing-related properties of four Korean wheat landraces (KWLs). The KWLs were found to possess the vernalization alleles vrn-A1, vrn-B1, and Vrn-D1 and the photoperiod alleles Ppd-A1b, Ppd-B1b, and Ppd-D1a. The Korean cultivated variety Keumgang also shared these alleles with the exception of vrn-D1. With regard to grain hardness, KWL 2 was shown to possess Pina-D1a and Pinb-D1b like Keumgang, while other KWLs were classified as carrying Pina-D1a and Pinb-D1a. All KWLs were found to be non-waxy, carrying the alleles Wx-A1a, Wx-B1a, and Wx-D1a. With regard to the polyphenol oxidase (PPO) genes, all four KWLs carried low-activity alleles, in contrast to the Keumgang sample. The assessment of physicochemical properties revealed that KWL 1, 3, and 4 had a higher amylose content but a lower protein content than KWL 2 and Keumgang. In tests of solvent retention capacity KWL 1 and KWL 2 exhibited the lowest and highest values, respectively, for all four solvents used in the tests. With regard to the dough properties, the results of Mixolab analysis indicated a faster starch gelatinisation in KWL1, while in KWL 2 a high water absorption and the longest dough development and stability times were found. KWL 3 and 4 exhibited similar dough behaviours. Principal component analysis of the four KWL lines revealed distinct clustering based on their physicochemical and dough-related traits.

Keywords: genetic resources; marker-assisted selection; Mixolab; solvent retention capacity; flour quality

Received: July 1, 2025; Revised: August 11, 2025; Accepted: August 18, 2025; Prepublished online: September 19, 2025 

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