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  1. Vol. 49 No. 1, p. 113-119
     
    Received: May 29, 2008
    Published: Jan, 2009


    * Corresponding author(s): dvs@email.uky.edu
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doi:10.2135/cropsci2008.05.0290

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

  1. Carrie A. Knotta,
  2. David A. Van Sanford *b and
  3. Edward J. Souzac
  1. a School of Plant, Environmental, and Soil Sciences, Louisiana State Univ., Baton Rouge, LA 70803
    b Dep. of Plant and Soil Sciences, Univ. of Kentucky, Lexington, KY 40546
    c USDA-ARS Soft Wheat Quality Laboratory, Wooster, OH 44691. The investigation reported in this paper (08-06-100) is in connection with a project of the Kentucky Agric. Exp. Stn. and is published with the approval of the director

Abstract

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.

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