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Journal of Food and Nutrition Research
Online First Articles

Liu, J. – Chen, G. – Waterhouse, S. – Zhao, Z. – Tian, J. – Wu, P.
Genome-wide association study for colour traits of steamed wheat flour bread using single nucleotide polymorphism markers


Peng Wu, College of Food Science and Engineering, Shandong Agricultural University, Daizong street 61, Taian 271018, China. Tel.: +8613002770800, e-mail: 13954847828@163.com
Jichun Tian, State Key Laboratory of Crop Biology, Group of Quality Wheat Breading, Shandong Agricultural University, Daizong street 61, Taian 271018, China. Tel.: +8613655389249, e-mail: jctian@sdau.edu.cn

Received 13 July 2017; 1st revised 14 September 2017; 2nd revised 23 January 2018; accepted 2 February 2018; published online 16 May 2018

Súhrn: In this study, a genome-wide association study (GWAS) was conducted to locate the genetic determinants that monitor colour quality of steamed wheat bread. Two hundred and five wheat varieties were firstly genotyped with the high-density Illumina 90K (Davis Genome Center, Davis, California, USA) single nucleotide polymorphism (SNP) array. GWAS results revealed a total of 276 marker-trait associations (MTAs) for colour-related traits (mapped onto 21 chromosomes of wheat) with phenotypic variance ranging from 5.8 % to 14.0 %, of which, 23 MTAs were highly significant markers, 9 MTAs were stable markers and 17 MTAs were multi-trait markers. These MTAs can be used to track the effects of gene loci on steamed bread colour traits, to assist the selection of desirable wheat breeding lines.

Kľúčové slová: bread colour; marker-trait association; single nucleotide polymorphism; model; wheat

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