QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat
Xiaocun Zhang
A D * , Yanwu Fu B * , Yiru Xu C , Ying Guo C and Huinan Wang C
A College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Street, Tai’an, 271018, Shandong Province, China P.R.
B Shandong Medicine Technician College, Tai’an, 271018, Shandong Province, China P.R.
C State Key Laboratory of Crop Biology, Shandong Key Laboratory of Crop Biology, College of Agronomy, Shandong Agricultural University, No. 61, Daizong Street, Tai’an, 271018, Shandong Province, China P.R.
D Corresponding author. Email: xczhang@sdau.edu.cn
Crop and Pasture Science 70(6) 509-515 https://doi.org/10.1071/CP18593
Submitted: 24 December 2017 Accepted: 25 April 2019 Published: 27 June 2019
Abstract
Textural property is one of the most important factors influencing the quality of northern-style Chinese steamed bread (CSB). We detected quantitative trait loci (QTLs) for the textural properties of CSB by using 184 recombinant inbred lines derived from a cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Eighteen putative QTLs were detected on 14 chromosomes: 1B, 1D, 2A, 2B, 2D, 3A, 3B, 4A, 4B, 5B, 6A, 6B, 7B, and 7D. Six textural quality traits, one QTL for hardness (QHa-4A), three QTLs for springiness (QSp-3B, QSp-4B, and QSp-5B), seven QTLs for cohesiveness (QCo-6A, QCo-7B.1, QCo-7B.2, QCo-3A, QCo-1D, QCo-2B.1, and QCo-2B.2), four QTLs for resilience (QRe-2D, QRe-2A, QRe-7D, and QRe-1B), two QTLs for gumminess (QGu-6B, and QGu-3B), and one QTL for chewiness (QCh-7D) were detected. The contributions of the QTLs ranged from 6.19% to 15.74%. The present study enhances understanding of the genetic basis for the textural properties of northern-style CSB and provides the basis for gene mapping of these traits.
Additional keywords: Diversity Arrays Technology, single-nucleotide polymorphism, simple sequence repeat.
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