Beitrag in einem Tagungsband
A large scale association study for aroma wheat components in bread wheat



Details zur Publikation
Autor(inn)en:
Backes, G.; Orabi, J.; Starr, G.; Moeller Jespersen, B.
Herausgeber:
Ortiz, Rodomiro; Dempewolf, Hannes; Becker, Heiko; Rasmussen, Morten; van Hintum, Theo; Bedo, Zotan
Verlagsort / Veröffentlichungsort:
Alnarp, Schweden
Publikationsjahr:
2013
Seitenbereich:
28
Buchtitel:
Pre-Breeding - fishing in the gene pool. Abstracts of oral presentations and posters of the European Plant Genetic Resources Conference 2013

Zusammenfassung, Abstract
Wheat is consumed mainly as bread and the fl avor or the aroma of bread is an important quality that can favor type of bread (wheat genotype) over another. A large collection of European hexaploid wheat (Triticum aestivum L.) lines was utilized to study the association between 2532 DArT poly- morphic markers and the amount of 76 aroma components as traits. The wheat collection consists of 38 landraces and 147 cultivars, which were released during the period from 1889 to 2009 in differ- ent European countries. The 76 aroma components traits were analysed using Dynamic Headspace Extraction and Gas Chromatography- Mass Spectrometry.

A total of 267 putative QTL were found to be associated with 76 traits related to aroma. The putative QTLs ranged from 3 to 15.5 in the –log10

(P) values. The number of QTLs per trait ranged from 2

to 43 with an average of 11 QTLs per trait distributed over the 21 wheat chromosomes. The number of traits per locus ranged from 1 trait to 23 traits per locus with an average of 3.3 traits per locus. Two markers were found to be associated with several traits related to aroma components, the fi rst marker is wPt-009958, which is located at the position 18.8 on the chromosome 2A and found to be associated with 23 traits. The second is the marker wPt-008460 at the position 77 on chromosome 2B and found to associate with 19 traits. The strongest association was found between the marker wPt-004398 and p,Allyl anisole with –log10

(P) value of 15.5

 


Schlagwörter
Aroma components, Aromakomponenten, Association mapping, Assoziationskartierung, Bread wheat, GWAS, Triticum aestivum, Weichweizen


Autor(inn)en / Herausgeber(innen)

Zuletzt aktualisiert 2019-25-07 um 14:49