Genomic Selection for Processing and End‐Use Quality Traits in the CIMMYT Spring Bread Wheat Breeding Program

• Published in: The plant genome Vol. 9; no. 2; pp. 1 - 12
• Main Authors: Battenfield, Sarah D., Guzmán, Carlos, Gaynor, R. Chris, Singh, Ravi P., Peña, Roberto J., Dreisigacker, Susanne, Fritz, Allan K., Poland, Jesse A.
• Format: Journal Article
• Language: English
• Published: United States Crop Science Society of America 01.07.2016; John Wiley & Sons, Inc; Wiley
• Subjects: Accuracy; Bread; breeding lines; breeding programs; consumer acceptance; Cultivars; Flour; genetic improvement; genome; Genomics; Genotype & phenotype; genotyping; Gluten; Grain; hardness; loaves; marker-assisted selection; Mexico; phenotype; Phenotypes; phenotypic selection; Plant breeding; Population; prediction; Prediction models; Proteins; Rheology; seed weight; selection intensity; sodium dodecyl sulfate; Sodium lauryl sulfate; spring wheat; Triticum aestivum; Viscoelasticity; Poland; Mexico

Core Ideas Genomic selection applied for wheat quality in CIMMYT spring bread wheat breeding program. All wheat quality traits predicted and validated using forward genomic selection. Dough and loaf traits have moderately high predictive ability in CIMMYT breeding program. Genomic selection genetic...