Association Analysis of Baking and Milling Quality Traits in an Elite Soft Red Winter Wheat Population

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dc.contributor.authorGaire, Rupeshen
dc.contributor.authorHuang, Maoen
dc.contributor.authorSneller, Clay H.en
dc.contributor.authorGriffey, Carl A.en
dc.contributor.authorBrown-Guedira, Gina L.en
dc.contributor.authorMohammadi, Mohsenen
dc.contributor.departmentSchool of Plant and Environmental Sciencesen
dc.date.accessioned2020-02-28T17:41:27Zen
dc.date.available2020-02-28T17:41:27Zen
dc.date.issued2019-05en
dc.description.abstractAlthough grain yield is the most important trait for growers, milling and baking industries demand high-quality and scab-free grains for various end products. To accelerate breeding of wheat (Triticum aestivum L.) cultivars with high grain quality, genetic dissection of quality traits is necessary. Genome-wide association studies (GWAS) were conducted to identify genomic regions responsible for milling and baking quality traits in soft red winter wheat (SRWW). Seven quality traits were evaluated in two locations and 2 yr for 270 elite SRWW lines. These traits include flour yield, softness equivalent, flour protein, and four solvent (lactose, sodium carbonate, sucrose, and water) retention capacity measurements. In this study, 27,449 single nucleotide polymorphism (SNP) markers were developed by using both genotyping-by-sequencing and 90K SNP array technologies. A linear mixed model in GWAS, accounting for population structure and kinship, was fitted to identify 18 [-log(P) >= 4.0] genomic regions on 12 different chromosomes associated with the quality traits. Only one of these associations seems to be a previously identified quantitative trait locus, whereas others are novel associations. The most significant associations for quality traits were identified on chromosomes 1B, 2A, 2B, 4B, 5A, 7A, and 7D. Candidate gene searches, facilitated by the wheat genome assembly, led us to the identification of putative genes related to SRWW quality traits including fasciclin-like arabinogalactan. The results of this study can be used in developing high-quality SRWW varieties for the eastern region of the United States.en
dc.description.adminPublic domain – authored by a U.S. government employeeen
dc.description.notesThis project was supported by the USDA Agriculture and Food Research Initiative Competitive Grants 2011-68002-30029 (Triticeae Coordinated Agricultural Project [TCAP]) and 2017-67007-25939 (Wheat Coordinated Agricultural Project [WheatCAP]). We are grateful for financial support provided by Virginia Tech, The Ohio State University, and the USDAARS Soft Wheat Quality Laboratory. The authors would like to thank the International Wheat Genome Sequencing Consortium (IWGSC, www.wheatgenome.org) for prepublication access to IWGSC RefSeq v1.0 and annotation v1.0. The corresponding author is also thankful for the financial support from Hatch Grant no. IND010810.en
dc.description.sponsorshipUSDA Agriculture and Food Research Initiative Competitive Grants [2011-68002-30029, 2017-67007-25939]; Virginia Tech; The Ohio State UniversityOhio State University; USDAARS Soft Wheat Quality Laboratory; Hatch Grant [IND010810]en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.2135/cropsci2018.12.0751en
dc.identifier.eissn1435-0653en
dc.identifier.issn0011-183Xen
dc.identifier.issue3en
dc.identifier.urihttp://hdl.handle.net/10919/97081en
dc.identifier.volume59en
dc.language.isoenen
dc.rightsCC0 1.0 Universalen
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/en
dc.titleAssociation Analysis of Baking and Milling Quality Traits in an Elite Soft Red Winter Wheat Populationen
dc.title.serialCrop Scienceen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

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