QTL analysis of textural property traits for Chinese northern-style steamed bread

Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross bet...

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Veröffentlicht in:Euphytica Jg. 179; H. 2; S. 265 - 276
Hauptverfasser: Wu, Peng, Liu, Bin, Chen, Jiansheng, Sun, Cailing, Tian, Jichun
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Dordrecht Springer Netherlands 01.05.2011
Springer
Springer Nature B.V
Schlagworte:
additive effect
adhesion
Agronomy. Soil science and plant productions
Biological and medical sciences
Biomedical and Life Sciences
Biotechnology
Bread
breads
chewiness
Chromosomes
cohesion
computer software
Cultivars
Fundamental and applied biological sciences. Psychology
Gene mapping
Genetic markers
Genetics and breeding of economic plants
Genotype & phenotype
haploidy
Haploidy, in vitro culture applications, somatic hybrids
Hardness
Life Sciences
linear models
marker-assisted selection
Mechanical properties
parents
phenotypic variation
Phenotypic variations
Plant breeding: fundamental aspects and methodology
Plant Genetics and Genomics
Plant Pathology
Plant Physiology
Plant Sciences
Quality
Quantitative genetics
quantitative trait loci
Selective breeding
Triticum aestivum
Wheat
Quantitative trait loci
Quality traits
Chinese steamed bread
Wheat
Doubled haploid
Monocotyledones
Quality criterion
Water vapor
Texture
Bread
Triticum
Gramineae
Angiospermae
Genetic improvement
Spermatophyta
ISSN:0014-2336, 1573-5060
Online-Zugang:Volltext
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Zusammenfassung:Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross between elite Chinese wheat cultivars Huapei 3 and Yumai 57 ( Triticum aestivum L . ). The DH population and parents were grown in 2007 and 2008 in Tai’an and 2008 in Suzhou. QTL analyses were performed using the software QTL Network version 2.0 and IciMapping v2.2 based on the mixed linear model. Thirty nine putative QTLs were detected on 14 chromosomes: viz. 1A, 2A, 3A, 4A, 6A, 1B, 2B, 3B, 5B, 6B, 7B, 5D, 6D, and 7D, and single QTLs explained 3.91–35.17% of the phenotypic variation. Eight pairs of QTLs with epistatic effects and/or epistasis × environment (AAE) effects were detected for adhesiveness, resilience, hardness, and cohesiveness on chromosomes 2A, 1B and 3D. Several co-located QTLs with additive effects were detected on chromosomes 2B, 5D, 6A, 3A, 3B and 6D. Two clusters of three QTLs for steamed bread textural properties (chewiness, gumminess, and hardness) and for adhesiveness, cohesiveness and resilience were detected on chromosome 2B. Two co-located QTLs with epistatic effects were detected on chromosomes 1B and 3A. Both additive effects and epistatic effects were important for Chinese steamed bread textural properties, which were also subject to environmental modifications. The information obtained in this study will be useful for manipulating QTLs determining Chinese steamed bread textural properties by molecular marker-assisted selection.
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ISSN:0014-2336
1573-5060
DOI:10.1007/s10681-010-0304-y