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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