Comparison of Different Methods for Phenotyping Preharvest Sprouting in White-Grained Wheat

• Published in: Cereal chemistry Vol. 85; no. 2; pp. 238 - 242
• Main Authors: Singh, R, Matus-Cadiz, M, Baga, M, Hucl, P, Chibbar, R.N
• Format: Journal Article
• Language: English
• Published: St. Paul, MN The American Association of Cereal Chemists, Inc 01.03.2008; American Association of Cereal Chemists
• Subjects: alpha-amylase; Biological and medical sciences; Cereal and baking product industries; enzyme activity; falling number; Food industries; Fundamental and applied biological sciences. Psychology; genotype; germplasm; imbibition; inflorescences; phenotype; preharvest sprouting; seed dormancy; seed germination; spring wheat; Triticum aestivum; Preharvest sprouting; Cereal; Method; Wheat
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM-85-2-0238

The objective of this study was to identify a suitable method for phenotyping preharvest sprouting (PHS) resistance in white bread wheat. Forty doubled-haploid (DH) lines derived from a cross between two white-grained spring wheats (Triticum aestivum L.) cultivar Argent (nondormant) and wheat breeding line W98616 (dormant) were evaluated for germination frequency, Falling Number (FN), and α-amylase activity in dry and water-imbibed seeds and spikes. The α-amylase activity in dry seeds or spikes did not differ significantly between parent lines or lines of the DH population. Wetting of seeds or spikes for two days caused a five- to sevenfold increase in α-amylase activity but only in Argent and the nondormant subgroup (49-100% germination) of the DH lines. A positive association (r = 0.60***) was detected between germination frequency and α-amylase activity in imbibed seeds and spikes. Germination frequency could not be correlated to FN or α-amylase activity in dry-harvested seeds. FN showed a strong correlation (r = -0.83***) to α-amylase activity in the dry-harvested seeds but could not be correlated to α-amylase activity in the imbibed seeds. The germination test was the most reliable method for measuring PHS resistance because seed dormancy provides potential resistance to PHS, whereas high α-amylase activity may occur in grains without causing PHS.