Molecular genetic analysis of flour color using a doubled haploid population in bread wheat (Triticum aestivum L.)

Flour color is an important trait in the assessment of flour quality for the production of many end products. In this study, quantitative trait loci (QTLs) with additive effects, epistatic effects, and QTL x environment (QE) interactions for flour color in bread wheat (Triticum aestivum L.) were stu...

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Vydané v:Euphytica Ročník 165; číslo 3; s. 471 - 484
Hlavní autori: Zhang, Kun-Pu, Chen, Guang-Feng, Zhao, Liang, Liu, Bin, Xu, Xian-Bin, Tian, Ji-Chun
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: Dordrecht Dordrecht : Springer Netherlands 01.02.2009
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ISSN:0014-2336, 1573-5060
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Abstract Flour color is an important trait in the assessment of flour quality for the production of many end products. In this study, quantitative trait loci (QTLs) with additive effects, epistatic effects, and QTL x environment (QE) interactions for flour color in bread wheat (Triticum aestivum L.) were studied, using a set of 168 doubled haploid (DH) lines derived from a Huapei 3 x Yumai 57 cross. A genetic map was constructed using 283 simple sequence repeats (SSR) and 22 expressed sequence tags (EST)-SSR markers. The DH and parents were evaluated for flour color in three environments. QTL analyses were performed using QTLNetwork 2.0 software based on a mixed linear model approach. A total of 18 additive QTLs and 24 pairs of epistatic QTLs were detected for flour color, which were distributed on 19 of the 21 chromosomes. One major QTL, qa1B, closely linked to barc372 0.1 cM, could account for 25.64% of the phenotypic variation of a* without any influence from the environments. So qa1B could be used in the molecular marker-assisted selection (MAS) in wheat breeding programs. The results showed that both additive and epistatic effects were important genetic basis for flour color, and were also sometimes subject to environmental modifications. The information obtained in this study should be useful for manipulating the QTLs for flour color by MAS in wheat breeding programs.
AbstractList Flour color is an important trait in the assessment of flour quality for the production of many end products. In this study, quantitative trait loci (QTLs) with additive effects, epistatic effects, and QTL × environment (QE) interactions for flour color in bread wheat ( Triticum aestivum L.) were studied, using a set of 168 doubled haploid (DH) lines derived from a Huapei 3 × Yumai 57 cross. A genetic map was constructed using 283 simple sequence repeats (SSR) and 22 expressed sequence tags (EST)-SSR markers. The DH and parents were evaluated for flour color in three environments. QTL analyses were performed using QTLNetwork 2.0 software based on a mixed linear model approach. A total of 18 additive QTLs and 24 pairs of epistatic QTLs were detected for flour color, which were distributed on 19 of the 21 chromosomes. One major QTL, qa1B , closely linked to barc372 0.1 cM, could account for 25.64% of the phenotypic variation of a * without any influence from the environments. So qa1B could be used in the molecular marker-assisted selection (MAS) in wheat breeding programs. The results showed that both additive and epistatic effects were important genetic basis for flour color, and were also sometimes subject to environmental modifications. The information obtained in this study should be useful for manipulating the QTLs for flour color by MAS in wheat breeding programs.
Flour color is an important trait in the assessment of flour quality for the production of many end products. In this study, quantitative trait loci (QTLs) with additive effects, epistatic effects, and QTL x environment (QE) interactions for flour color in bread wheat (Triticum aestivum L.) were studied, using a set of 168 doubled haploid (DH) lines derived from a Huapei 3 x Yumai 57 cross. A genetic map was constructed using 283 simple sequence repeats (SSR) and 22 expressed sequence tags (EST)-SSR markers. The DH and parents were evaluated for flour color in three environments. QTL analyses were performed using QTLNetwork 2.0 software based on a mixed linear model approach. A total of 18 additive QTLs and 24 pairs of epistatic QTLs were detected for flour color, which were distributed on 19 of the 21 chromosomes. One major QTL, qa1B, closely linked to barc372 0.1 cM, could account for 25.64% of the phenotypic variation of a* without any influence from the environments. So qa1B could be used in the molecular marker-assisted selection (MAS) in wheat breeding programs. The results showed that both additive and epistatic effects were important genetic basis for flour color, and were also sometimes subject to environmental modifications. The information obtained in this study should be useful for manipulating the QTLs for flour color by MAS in wheat breeding programs.
Flour color is an important trait in the assessment of flour quality for the production of many end products. In this study, quantitative trait loci (QTLs) with additive effects, epistatic effects, and QTL × environment (QE) interactions for flour color in bread wheat (Triticum aestivum L.) were studied, using a set of 168 doubled haploid (DH) lines derived from a Huapei 3 × Yumai 57 cross. A genetic map was constructed using 283 simple sequence repeats (SSR) and 22 expressed sequence tags (EST)-SSR markers. The DH and parents were evaluated for flour color in three environments. QTL analyses were performed using QTLNetwork 2.0 software based on a mixed linear model approach. A total of 18 additive QTLs and 24 pairs of epistatic QTLs were detected for flour color, which were distributed on 19 of the 21 chromosomes. One major QTL, qa1B, closely linked to barc372 0.1 cM, could account for 25.64% of the phenotypic variation of a* without any influence from the environments. So qa1B could be used in the molecular marker-assisted selection (MAS) in wheat breeding programs. The results showed that both additive and epistatic effects were important genetic basis for flour color, and were also sometimes subject to environmental modifications. The information obtained in this study should be useful for manipulating the QTLs for flour color by MAS in wheat breeding programs. [PUBLICATION ABSTRACT]
Flour color is an important trait in the assessment of flour quality for the production of many end products. In this study, quantitative trait loci (QTLs) with additive effects, epistatic effects, and QTLenvironment (QE) interactions for flour color in bread wheat (Triticum aestivum L.) were studied, using a set of 168 doubled haploid (DH) lines derived from a Huapei3Yumai57 cross. A genetic map was constructed using 283 simple sequence repeats (SSR) and 22 expressed sequence tags (EST)-SSR markers. The DH and parents were evaluated for flour color in three environments. QTL analyses were performed using QTLNetwork2.0 software based on a mixed linear model approach. A total of 18 additive QTLs and 24 pairs of epistatic QTLs were detected for flour color, which were distributed on 19 of the 21 chromosomes. One major QTL, qa1B, closely linked to barc372 0.1cM, could account for 25.64% of the phenotypic variation of a* without any influence from the environments. So qa1B could be used in the molecular marker-assisted selection (MAS) in wheat breeding programs. The results showed that both additive and epistatic effects were important genetic basis for flour color, and were also sometimes subject to environmental modifications. The information obtained in this study should be useful for manipulating the QTLs for flour color by MAS in wheat breeding programs.
Author Tian, Ji-Chun
Liu, Bin
Zhang, Kun-Pu
Xu, Xian-Bin
Chen, Guang-Feng
Zhao, Liang
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Issue 3
Keywords Quantitative trait loci
L.
Marker-assisted selection
Epistatic effects
Flour color
Wheat
Doubled haploid
Monocotyledones
Color
Marker assisted selection
Epistasis
Flour
Genetic determinism
Cereal crop
Molecular parameter
Wheat (Triticum aestivum L.)
Gramineae
Angiospermae
Genetic improvement
Genetics
Population
Spermatophyta
Molecular biology
Triticum aestivum
Language English
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Snippet Flour color is an important trait in the assessment of flour quality for the production of many end products. In this study, quantitative trait loci (QTLs)...
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StartPage 471
SubjectTerms additive gene effects
Agricultural biotechnology
Agronomy. Soil science and plant productions
Biological and medical sciences
Biomedical and Life Sciences
Biotechnology
chromosome mapping
Chromosomes
color
Crop science
doubled haploids
epistasis
expressed sequence tags
flour color
food quality
Fundamental and applied biological sciences. Psychology
Gene loci
Gene mapping
genetic markers
Genetics
Genetics and breeding of economic plants
Haploidy, in vitro culture applications, somatic hybrids
Life Sciences
microsatellite repeats
Phenotypic variations
Pigments
Plant breeding
Plant breeding: fundamental aspects and methodology
Plant Genetics and Genomics
Plant Pathology
Plant Physiology
Plant reproduction
Plant Sciences
quantitative trait loci
Triticum aestivum
Varietal selection. Specialized plant breeding, plant breeding aims
Wheat
wheat flour
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Title Molecular genetic analysis of flour color using a doubled haploid population in bread wheat (Triticum aestivum L.)
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