Inheritance and QTL analysis of dough rheological parameters in wheat

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.

Key words： dough rheological characters; quality properties; QTL; DArT; additive effect

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