, 165:435 | Cite as

QTL mapping for flour and noodle colour components and yellow pigment content in common wheat

  • Yelun Zhang
  • Yunpeng Wu
  • Yonggui Xiao
  • Zhonghu HeEmail author
  • Yong Zhang
  • Jun Yan
  • Yan Zhang
  • Xianchun Xia
  • Chuanxi MaEmail author


Improvement of flour colour is an important breeding objective for various wheat-based end-products. The objectives of this study were to identify quantitative trait loci (QTL) for flour colour components and yellow pigment content (YPC), using 240 recombinant inbred lines (RILs) derived from a cross between the Chinese wheat cultivars PH82-2 and Neixiang 188. Field trials were performed in a Latinized α-lattice design in Anyang and Jiaozuo, Henan Province and Taian, Shandong, in the 2005–2006 and 2006–2007 cropping seasons providing data for six environments. One hundred and eighty-eight polymorphic SSR markers, rye secalin marker Sec1, STS markers YP7A for a phytoene synthase gene (Psy-A1), and four glutenin subunit markers, were used to genotype the population and construct the linkage map for subsequent QTL analysis. Two major QTL were detected for YPC, associated with 1RS (1B.1R translocation) and the Psy-A1 (7A) gene, explaining 31.9% and 33.9% of the phenotypic variances, respectively. 1RS also had large influences on Fa*, Fb*, KJ, NL*and Nb*, and Psy-A1 genes showed large effects on Fa*, Fb*, Kj, Fci, NL*, Na* and Nb*, explaining from 4.5 to 26.1% and 4.3 to 35.9% of the phenotypic variances, respectively. In addition, QTL for flour colour parameters and yellow pigment content were also detected on chromosomes 1A and 4A, accounting for 1.5–4.1% of the phenotypic variance. The genetic effect of the 1B.1R translocation on flour colour parameters was also discussed.


Common wheat Chinese white salted noodle colour Flour colour component Molecular markers Quantitative trait loci (QTL) Yellow pigment 



Commission Internationale de l’Eclairage


Chinese white salted noodle


Flour colour index


Flour colour a*


Flour colour b*


Flour colour L*


Kent-Jones colour grade


Chinese white salted noodle colour a*


Chinese white salted noodle colour b*


Chinese white salted noodle colour L*


Phenotypic variance explained


Recombinant inbred line


Quantitative trait locus/loci


Yellow alkaline noodle


Yellow pigment content



The authors are very grateful to the critical review of this manuscript by Prof. R. A. McIntosh, Plant Breeding Institute, University of Sydney. This study was supported by the National Science Foundation of China (30771335), National Basic Research Program (2002CB11300), and National 863 Programs (2006AA10Z1A7 and 2006AA100102).


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Copyright information

© Springer Science+Business Media B.V. 2008

Authors and Affiliations

  • Yelun Zhang
    • 1
    • 2
  • Yunpeng Wu
    • 2
  • Yonggui Xiao
    • 2
  • Zhonghu He
    • 2
    • 3
    Email author
  • Yong Zhang
    • 2
  • Jun Yan
    • 4
  • Yan Zhang
    • 2
  • Xianchun Xia
    • 2
  • Chuanxi Ma
    • 1
    Email author
  1. 1.College of AgronomyAnhui Agricultural UniversityHefeiChina
  2. 2.Institute of Crop Science, National Wheat Improvement Centre/The National Key Facility for Crop Gene Resources and Genetic ImprovementChinese Academy of Agricultural Sciences (CAAS)BeijingChina
  3. 3.International Maize and Wheat Improvement Centre (CIMMYT) China OfficeBeijingChina
  4. 4.Cotton Research InstituteChinese Academy of Agricultural Sciences (CAAS)AnyangChina

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