Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Comparative Study
. 2022 Mar 21;22(1):129.
doi: 10.1186/s12870-022-03523-x.

QTL detection for bread wheat processing quality in a nested association mapping population of semi-wild and domesticated wheat varieties

Junmei Hu #  1 , Guilian Xiao #  1 , Peng Jiang  1 , Yan Zhao  1 , Guangxu Zhang  2 , Xin Ma  1 , Jie Yao  3 , Lixia Xue  4 , Peisen Su  5 , Yinguang Bao  6
Affiliations
Comparative Study

QTL detection for bread wheat processing quality in a nested association mapping population of semi-wild and domesticated wheat varieties

Junmei Hu et al. BMC Plant Biol. .

Abstract

Background: Wheat processing quality is an important factor in evaluating overall wheat quality, and dough characteristics are important when assessing the processing quality of wheat. As a notable germplasm resource, semi-wild wheat has a key role in the study of wheat processing quality.

Results: In this study, four dough rheological characteristics were collected in four environments using a nested association mapping (NAM) population consisting of semi-wild and domesticated wheat varieties to identify quantitative trait loci (QTL) for wheat processing quality. A total of 49 QTL for wheat processing quality were detected, explaining 0.36-10.82% of the phenotypic variation. These QTL were located on all wheat chromosomes except for 2D, 3A, 3D, 6B, 6D and 7D. Compared to previous studies, 29 QTL were newly identified. Four novel QTL, QMlPH-1B.4, QMlPH-3B.4, QWdEm-1B.2 and QWdEm-3B.2, were stably identified in three or more environments, among which QMlPH-3B.4 was a major QTL. Moreover, eight important genetic regions for wheat processing quality were identified on chromosomes 1B, 3B and 4D, which showed pleiotropy for dough characteristics. In addition, out of 49 QTL, 15 favorable alleles came from three semi-wild parents, suggesting that the QTL alleles provided by the semi-wild parent were not utilized in domesticated varieties.

Conclusions: The results show that semi-wild wheat varieties can enrich the existing wheat gene pool and provide broader variation resources for wheat genetic research.

Keywords: Nested association mapping (NAM) population; Processing quality; Quantitative trait locus; Semi-wild wheat; Wheat.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no competing interests.

Figures

Fig. 1
Fig. 1
Phenotypic data of wheat processing quality of the five parents and the NAM population. A The four dough rheological characteristics of the five parents (a–e) and the ANOVA between five parents of four dough rheological characteristics (f–i). Labels A and B indicate significant differences at the level of P < 0.01, and labels a and b indicate significant differences at the level of P < 0.05. B The boxplot for four dough rheological characteristics of four RIL populations. The different color lines of black, green, yellow, red, and blue indicate the five parents of the NAM population YZ, CY, HU, YN, and YT, respectively. C The relationships between four dough rheological characteristics of the NAM population. YZ, Yanzhan 1; CY, Chayazheda 29; HU, Hussar; YN, Yunnanxiaomai; YT, Yutiandaomai. MlPT, midline peak time; MlPH, midline peak height; PkWd, peak width; WdEm, width at eight minutes
Fig. 2
Fig. 2
Identified QTL for wheat processing quality detected in the NAM population. Red, blue, green and purple indicate the midline peak time, the midline peak height, the peak width, and the width at eight minutes, respectively. The outermost part of the graph represents the QTL/gene reported in the previous study
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Brenchley R, Spannagl M, Pfeifer M, Barker GLA, D’Amore R, Allen AM, McKenzie N, Kramer M, Kerhornou A, Bolser D, Kay S, Waite D, Trick M, Bancroft I, Gu Y, Huo N, Luo MC, Sehgal S, Gill B, Kianian S, Anderson O, et al. Analysis of the bread wheat genome using whole-genome shotgun sequencing. Nature. 2012;491:705–710. - PMC - PubMed
    1. Hussain W, Baenziger PS, Belamkar V, Guttieri MJ, Venegas JP, Easterly A, Sallam A, Poland J. Genotyping-by-sequencing derived high-density linkage map and its application to QTL mapping of flag leaf traits in bread wheat. Sci Rep. 2017;7:16394. - PMC - PubMed
    1. Mann G, Diffey S, Cullis B, Azanza F, Martin D, Kelly A, McIntyre L, Schmidt A, Ma WJ, Nath Z, Kutty I, Leyne PE, Rampling L, Quail KJ, Morell MK. Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties. Theor Appl Genet. 2009;118:1519–1537. - PubMed
    1. Michel S, Kummer C, Gallee M, Hellinger J, Ametz C, Akgol B, Epure D, Gungor H, Loschenberger F, Buerstmayr H. Improving the baking quality of bread wheat by genomic selection in early generations. Theor Appl Genet. 2018;131:477–493. - PMC - PubMed
    1. Payne PI, Holt LM, Worland AJ, Law CN. Structural and genetical studies on the high-molecular-weight subunits of wheat glutenin. Theor Appl Genet. 1982;63:129–138. - PubMed

Publication types