Inheritance and QTL analysis of dough rheological parameters in wheat

doi:10.1007/s11703-011-1087-1

Front Agric Chin

2011, Vol. 5

Issue (1) : 15-21 https://doi.org/10.1007/s11703-011-1087-1

RESEARCH ARTICLE

Inheritance and QTL analysis of dough rheological parameters in wheat

Caiying ZHANG^1,2(

), Changhai DONG^1,2, Jun MA^1,2,3, Guijun YAN^1,2,3, Chunji LIU^1,2,3, Guangmin LI¹

1. College of Life Sciences, Agricultural University of Hebei, Baoding 071001, China; 2. CSIRO Plant Industry, Brisbane 4067, Australia; 3. School of Plant Biology, The University of Western Australia, Perth, 6009, Australia

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Abstract

A RIL population from two Australian wheats, Lang and CSCR6, was employed to evaluate the genetic variation and to detect QTL associated with dough rheological characters based on DArT and SSR markers and two environmental experiments. It was showed that the higher variation existed in the RIL for dough rheological characters, and so did much more abundant selection potentials that lacked in Chinese current commercial varieties. Nine additive QTLs for dough rheological characters were identified. Of which those for water absorption (WA) were located on chromosome 2A and 5A, stability time (ST) on 4B and 1B, breaking time (BT) on 1B, degree of softening (DS) on 1B, band width (BW) on 2B (two loci), evaluation value (EV) on 1B. And seven epistatic QTLs were screened out, and non-significant variance was found for the interaction between these epistatic QTLs and the environment. Correlation analysis indicated that there was a significantly positive relation between WA and development time (DT), and EV, whereas negatively related to BW. A significantly positive relation existed between DT, ST, BT and EV each other. They were negatively related to mixing tolerance index (MTI) and degree of softening (DS), both had a markedly positive relation.

Keywords dough rheological characters quality properties QTL DArT additive effect

Corresponding Author(s): ZHANG Caiying,Email:Zhangcaiying@hebau.edu.cn

Issue Date: 05 March 2011

Cite this article:

Caiying ZHANG,Changhai DONG,Jun MA, et al. Inheritance and QTL analysis of dough rheological parameters in wheat[J]. Front Agric Chin, 2011, 5(1): 15-21.

URL:

https://academic.hep.com.cn/fag/EN/10.1007/s11703-011-1087-1
https://academic.hep.com.cn/fag/EN/Y2011/V5/I1/15

Tab.1 Dough rheological traits of RIL population at two locations

Tab.2 Basic statistic parameters of eight dough rheological traits for RILs and their parents

Tab.3 Correlation coefficients between dough rheological traits in the RIL population

Tab.4 Additive and additive×environment interaction effects of QTL for dough rheological traits

Fig.1 Detected QTL for dough rheological traits

Tab.5 Epistatic and epistatic×environment interaction effects of QTL for dough rheological traits

Tab.6 Prediction of genetic effects for P1, P2 and GSL for dough rheological traits

Tab.7 QTL Genotypes of the predicted GSL for dough rheological traits

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