QTL Mapping For Quality Traits In Common Wheat Ningmai9

To offer theoretical reference for wheat quality genetic marker assisted select breeding and fine mapping of related genes, A RIL Popμlation with188lines, derived from the cross of Ningmai9/Yangmai158, was used to identify QTLs for Grain protein content, kernel hardness water absorption, wet gluten protein content, unitweight, dough development time, dough stability time, Zeleny, solvent retention capaeity,mixograph parameters in this study. The resμlts are summarized as follows:1The resμlt of genotype analyze for the RIL popμlation with166polymorphic loci.A genetie linkage map is constructed by Joinmapping4.0Program, The map covered1918.5cM with an average distance of12.28cM, which resμlted in28linkage groups.2Grain protein content was positively highly significantly related to water absorption、Wet gluten protein content(r=0.39)、dough development time and Zeleny(r=0.24),which was negatively correlated with kernel hardness、unitweight and dough stability time.Kernel hardness was positively highly significantly related to other quality traits except with grain protein content. Water absorption was positively highly significantly related to Wet gluten protein content、dough stability time、dough development time and Zeleny, the correction were0.45,0.33,0.51,0.38. Wet gluten protein content was positively highly significantly related to other traits, the correlation with dough development time was heighest(r=0.84). Dough development time was positively highly significantly connected with dough stability time(r=0.77). Zeleny was positively highly significantly related to other quality traits, the correlation with unitweight was the lowest(r=0.04).Among four SRCs, Sucrose is positively highly significantly related to sodium carbonate and water(r=0.320, r=0.293);Sodium carbonate was positively highly significantly correlated with water(r=0.308); The8minute width and areas under curve were positively highly significantly correlated with the mixing time(r=0.951, r=0.547),and the mixing time was negatively highly significantly related to peak width. Peak width、areas under curve and8minute width were positively highly significantly correlated with peak(r=-0.158), peak width and areas under curve were highly significantly correlated with8minute width(r=0.298, r=0.532).3Based on the genetic linkage map, the software WinQTLCart2.5(with inclusive interval mapping method) was used to conduct QTL mapping of the quality traits. Totally58QTL were mapped on wheat chromosomes, with the explanation of phenotypic2.77%-14.4%.4Four QTLs were detected for Grain protein content were located on chromosomes3B,4B,7A,explaining3.17%-7.18%of the Phenotypic variace.Three QTLs were detected for kernel hardness were located on chromosomes5B,7B,explaining4.97%-9.06%of the Phenotypic variace.Five QTLs were found for water absorption on chromosomes2B,5B,7B, explaining3.86%-8.22%of the Phenotypic variace.Five QTLs for Wet gluten protein content were mapped on chromosomes lA,4B,6D,7B,accounting for2.95%-8.55%of the Phenotypic variace.Four QTLs for unitweight were found both in Nanjing and Luhe, explaining2.77%-11.95%of the Phenotypic variace.Four QTLs were detected for dough stability time were located on chromosomes2D,5B,6B,7A, accounting for3.24%-6.12%of the Phenotypic variace. Four QTLs were found for dough stability time were located on chromosomes4B,6D, accounting for3.37%-9.91%of the Phenotypic variace. Four QTLs for Zeleny were located on chromosomes1A,4B,5B, accounting for3.68%-4.9%of the Phenotypic variace.5Three QTLs were detected for SRC are located on chromosomes3A,4B, explaining2.86%-3.30%of the Phenotypic variace.6Seventeen QTLs were mapped for the mixograph parameters on chromosomes1A、1B、2A、4B、5B、6D、7A、7D. The maker interval gdm67-wmc797on chromosome7D influenced peak heighth, accounting for5.03%of the Phenotypic variance. The maker interval gwm635-B155on chromosome7A influenced peak width, accounting for2.95%of the phenotypic variance. The maker interval barc40-wmc160on chromosome5B influenced areas under curve, explaining3.01%of the Phenotypic variance. The maker interval barc181-barc207on chromosome1B influenced8minute width, explaining4.45%of the Phenotypic variance. The maker interval cfa2129-wmc93on chromosome1A influenced peak value time、areas under curve and8minute width, explaining3.73%to10.56%of the Phenotypic variance. The maker interval gwm149-wmc657on chromosome4B influenced peak value time and areas under curve, explaining4.3%to4.8%of the Phenotypic variance. The maker interval barc212-wmc636on chromosome2A influenced peak value time areas under curve and8minute width, explaining6.00%to6.67%of the Phenotypic variance. The maker interval cfd49-gdm132on chromosome6D influenced peak width and8minute width, explaining5.48%to6.43%of the Phenotypic variance.Location of QTL in this study can provide a basis for genetic research and marker-assisted selection in wheat.