Mapping quantitative trait loci (QTLs) associated with dough quality in a soft × hard bread wheat progeny

Kerfal, Samir and Giraldo Carbajo, Patricia and Rodriguez de Quijano Urquiaga, Marta and Vazquez Muñiz, Jose Francisco and Adams, Kathy and Lukow, Odean M. and Roder, Marion S. and Carrillo Becerril, Jose Maria (2010). Mapping quantitative trait loci (QTLs) associated with dough quality in a soft × hard bread wheat progeny. "Journal of Cereal Science", v. 52 (n. 1); pp. 46-52. ISSN 0733-5210. https://doi.org/10.1016/j.jcs.2010.03.001.

Description

Title: Mapping quantitative trait loci (QTLs) associated with dough quality in a soft × hard bread wheat progeny
Author/s:
  • Kerfal, Samir
  • Giraldo Carbajo, Patricia
  • Rodriguez de Quijano Urquiaga, Marta
  • Vazquez Muñiz, Jose Francisco
  • Adams, Kathy
  • Lukow, Odean M.
  • Roder, Marion S.
  • Carrillo Becerril, Jose Maria
Item Type: Article
Título de Revista/Publicación: Journal of Cereal Science
Date: July 2010
ISSN: 0733-5210
Volume: 52
Subjects:
Freetext Keywords: Recombinant inbred lines; Storage proteins; Quantitative trait loci; Bread wheat quality
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Biotecnologia [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Bread wheat (Triticum aestivum L.) quality is a key trait for baking industry exigencies and broad consumer preferences. The main goal of this study was to undertake quantitative trait loci (QTL) analyses for bread wheat quality in a set of 79 recombinant inbred lines (RILs) derived from a soft × hard bread wheat cross. Field trials were conducted over two years, utilizing a randomized complete block design. Dough quality was evaluated by sedimentation test, mixograph and alveograph analysis. Protein content was measured by near-infrared reflectance analysis and grain hardness was determined by the single kernel characterization system (SKCS). A genetic map based on 263 SSR markers and glutenin loci was constructed. Composite interval mapping (CIM) analysis detected a total of 20 QTLs distributed among ten chromosomes which were associated with variations in quality traits. Results confirmed the previous investigations on the known relationship between storage-protein alleles and dough quality, and detected new and stable QTLs related to dough quality parameters on chromosomes 2A, 7A, 5B and 1D. These new QTLs could be further investigated. Also, in this study, some RILs showed very high dough extensibility values which involve future validation studies for QTLs associated with to this trait.

More information

Item ID: 8413
DC Identifier: http://oa.upm.es/8413/
OAI Identifier: oai:oa.upm.es:8413
DOI: 10.1016/j.jcs.2010.03.001
Official URL: http://www.sciencedirect.com/science/journal/07335210
Deposited by: Memoria Investigacion
Deposited on: 24 Aug 2011 10:52
Last Modified: 20 Apr 2016 17:12
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