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

https://doi.org/10.17221/3279-CJGPBCitation:Tsilo T.J., Ohm J.-., Hareland G.A., Chao S., Anderson J.A. (2011): Quantitative trait loci influencing end-use quality traits of hard red spring wheat breeding lines. Czech J. Genet. Plant Breed., 47: S190-S195.
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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.
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