Genetic Variation and the Effectiveness of Early-Generation Selection for Soft Winter Wheat Quality and Gluten Strength

• Published in: Crop science Vol. 49; no. 1; pp. 113 - 119
• Main Authors: Knott, Carrie A, Van Sanford, David A, Souza, Edward J
• Format: Journal Article
• Language: English
• Published: Madison Crop Science Society of America 01.01.2009; American Society of Agronomy
• Subjects: Agronomy. Soil science and plant productions; artificial selection; baking quality; Biological and medical sciences; Breeding schemes. Varia; Data processing; diameter; early selection; Fundamental and applied biological sciences. Psychology; Generalities. Genetics. Plant material; Genetic diversity; Genetic resources, diversity; genetic variation; Genetics; Genetics and breeding of economic plants; Gluten; gluten strength; milling quality; Molecular weight; physical properties; Plant breeding: fundamental aspects and methodology; Plant material; Retention capacity; selection criteria; Sodium; Triticum aestivum; Wheat; wheat gluten; Winter wheat; Monocotyledones; Genetic variability; Gramineae; Quality; Winter crops; Angiospermae; Early selection; Spermatophyta; Gluten; Cereal crop; Soft wheat; Triticum aestivum
• ISSN: 0011-183X; 1435-0653
• DOI: 10.2135/cropsci2008.05.0290

Selection for milling and baking quality in wheat (Triticum aestivum L.) head-rows could increase the efficiency of most soft winter wheat (SWW) breeding programs. We evaluated whole grain-wheat meal (WM) assays for their ability to select lines with acceptable SWW quality and high gluten strength in early-generations and estimated heritability of SWW quality and gluten strength. One hundred fourteen lines from a cross of strong and weak gluten parents was assessed over three location-years. Flour quality and gluten strength were measured using flour and WM measures. Correlations between WM assays on head-rows and flour-based assays conducted on replicated trials from two locations were significant (P < 0.05). Wheat meal sedimentation volume (WM-SED) was correlated with flour lactic acid solvent retention capacity (SRC; r = 0.37). Wheat meal sodium carbonate SRC (WM-SRC) was correlated with flour sucrose (r = 0.37), flour sodium carbonate (r = 0.46) and flour water (r = 0.47) SRC and negatively correlated with wire-cut cookie diameter (r = -0.33) and flour yield (r = -0.40). Soft winter wheat quality and gluten strength improved when selections were based on WM-SRC and WM-SED, respectively. Early-generation selection for SWW quality and gluten strength using WM tests should increase the frequency of SWW selections with desirable quality characteristics in replicated yield trials.