Genetic analysis of bread-making quality scores in bread wheat using a recombinant inbred line population

摘要

Bread-making quality has been evaluated in a progeny of 194 recombinant inbred lines (RILs) from the cross between the two French cultivars Récital and Renan, cultivated in three environments. These cultivars have been previously identified as having contrasting grain protein content and dough rheology properties, although they achieve similar scores for the official bread-making test used for cultivar registration in France. However the progeny displayed a wide range of variations, suggesting that favourable alleles at several loci are present in the two parental lines. Correlation analyses revealed that bread-making scores are poorly correlated among environments, as they are poorly predicted by multiple regression on dough rheology parameters and flour-protein content. However, loaf volume was the most heritable and predictable trait. A total of seven QTLs were found for bread scores, each explaining 5.9–14.6% of trait variation and six for the loaf volume (10.7–17.2%). Most bread-making QTLs, and particularly those detected in all environments, co-located with QTLs for dough rheology, protein content or flour viscosity due to soluble pentosans (Fincher and Stone 1986; Anderson et al. in J Cereal Sci 19:77–82, 1994). Some QTL regions such as those on chromosome 3A and chromosome 7A, which display stable QTLs for bread-making scores and loaf volume, were not previously known to host obvious genes for grain quality.