Fox, G. P. and Martin, A. and Kelly, A. M. and Sutherland, M. W. and Martin, D. and Banks, P. M. and Sheppard, J. (2013) QTLs for water absorption and flour yield identified in the doubled haploid wheat population Lang/QT8766. Euphytica, 192 (3). pp. 453-462. ISSN 0014-2336
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Article Link(s): http://dx.doi.org/10.1007/s10681-013-0885-3
Two key quality traits in milling wheat are flour yield (FY) and water absorption (WA). Ideally, breeders would prefer to use markers to select promising lines rather than time consuming rheology tests. In this study, we measured FY and WA on a wheat mapping population (Lang/QT8766) of 162 individuals grown in two replicated field experiments at three locations over 2 years. We also carried out near infrared reflectance spectroscopy (NIRS) predictions on the grain for these traits to see if NIRS phenotypic data could provide useful mapping results when compared to the reference phenotypic data. Several common QTLs were identified for FY and WA by both sets of data. The QTL on chromosome 4D was a consistently recurring QTL region for both traits. The QTL on chromosome 2A was positively linked to protein content which was supported by genetic correlation data. The results also indicated it was possible to obtain useful phenotypic data for mapping FY and WA using NIRS data. This would save time and costs as NIRS is quicker and cheaper than current rheology methods.
|Business groups:||Crop and Food Science|
|Additional Information:||Fox, G. P. Martin, A. Kelly, A. M. Sutherland, M. W. Martin, D. Banks, P. M. Sheppard, J. Grains Research and Development Corporation The authors thank Janina Koltys, Linda Tredwell, Bruce Stewart and Bill Spence for carrying out the NIRS, milling and rheological analyses. The Grains Research and Development Corporation is acknowledged for financial contributions. Springer Dordrecht|
|Keywords:||Genetic correlations Molecular markers Near infrared reflectance spectroscopy Wheat quality triticum-aestivum l. quantitative trait loci grain protein-content quality traits baking quality milling yield genetic-analysis dough rheology cross hardness|
|Subjects:||Science > Biology > Genetics > Quantitative genetics (esp. Quantitative Trait Loci (QTL) articles)|
Plant culture > Field crops > Wheat
|Deposited On:||01 Jul 2014 05:30|
|Last Modified:||01 Jul 2014 05:30|
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