ADDITIVE AND EPISTATIC EFFECTS OF GLU-1, GLU-3 AND GLI-1 ALLELES ON CHARACTERISTICS OF BAKING QUALITY AND AGRONOMIC PERFORMANCE IN FOUR DOUBLED HAPLOID WHEAT POPULATIONS

摘要

Differences in baking quality are mainly based on the qualitative and quantitative composition of the high and low molecular weight glutenin submits (HMW-GS, LMW-GS) and gliadins encoded by gene loci Glu-1, Glu-3 and Gli-1, respectively. In Germany the main characteristic for quality classification of wheat cullivars is the bread volume determined in the Rapid Mix Test (RMT). Varying correlations are found with other attributes used for quality characterization and selection, depending on the genetic background of the material investigated. The aim of this work was to determine the allelic variation of the glutenins and gliadins in four doubled haploid (DI-I) wheat populations and to investigate the individual and combined effects of alleles in a common background. The DH populations represent a wide range of genetic background of the Central and West European gene pool. The parents used differed with regard to Glu-1 alleles and, to some extent, to the Glu-3 and Gli-1 loci, and they were selected to cover a wide scope of" different quality features. Primary emphasis was placed on the PIMW-GS, because there was little variability of the LMW-GS and gliadins in the DH populations. Therefore, a. greater part of baking quality variability than possible up to now should be explained by protein markers. In this presentation we show the results for baking volume (RMT) in detail.