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QTL analysis of textural property traits for Chinese northern-style steamed bread

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Abstract

Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross between elite Chinese wheat cultivars Huapei 3 and Yumai 57 (Triticum aestivum L.). The DH population and parents were grown in 2007 and 2008 in Tai’an and 2008 in Suzhou. QTL analyses were performed using the software QTL Network version 2.0 and IciMapping v2.2 based on the mixed linear model. Thirty nine putative QTLs were detected on 14 chromosomes: viz. 1A, 2A, 3A, 4A, 6A, 1B, 2B, 3B, 5B, 6B, 7B, 5D, 6D, and 7D, and single QTLs explained 3.91–35.17% of the phenotypic variation. Eight pairs of QTLs with epistatic effects and/or epistasis × environment (AAE) effects were detected for adhesiveness, resilience, hardness, and cohesiveness on chromosomes 2A, 1B and 3D. Several co-located QTLs with additive effects were detected on chromosomes 2B, 5D, 6A, 3A, 3B and 6D. Two clusters of three QTLs for steamed bread textural properties (chewiness, gumminess, and hardness) and for adhesiveness, cohesiveness and resilience were detected on chromosome 2B. Two co-located QTLs with epistatic effects were detected on chromosomes 1B and 3A. Both additive effects and epistatic effects were important for Chinese steamed bread textural properties, which were also subject to environmental modifications. The information obtained in this study will be useful for manipulating QTLs determining Chinese steamed bread textural properties by molecular marker-assisted selection.

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Acknowledgements

The authors gratefully thank Dr. C.E.(Chuck)Walker (Kansas State University) for editorial suggestions and careful reading of the manuscript. The DH population and parents were kindly provided by Professor Yan Hai, Henan Academy of Agricultural Sciences, Zhengzhou. Financial support was provided by the 973 Program of the National Nature Science Foundation of China (2009CB118301), and the National Natural Science Foundation of China (No. 30971764) from the Ministry of Science and Technology of the People’s Republic of China.

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Authors and Affiliations

  1. State Key Laboratory of Crop Biology, Group of Quality Wheat Breeding of Shandong Agricultural University, No. 61 Daizong Road, Tai’an, 271018, China

    Peng Wu, Bin Liu, Jiansheng Chen, Cailing Sun & Jichun Tian

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  1. Peng Wu
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  2. Bin Liu
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  3. Jiansheng Chen
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  4. Cailing Sun
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  5. Jichun Tian
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Correspondence to Jichun Tian.

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Peng Wu and Bin Liu contributed equally to this work.

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Wu, P., Liu, B., Chen, J. et al. QTL analysis of textural property traits for Chinese northern-style steamed bread. Euphytica 179, 265–276 (2011). https://doi.org/10.1007/s10681-010-0304-y

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