Genetic analysis of bread-making quality scores in bread wheat using a recombinant inbred line population.

Bread-making quality has been evaluated in a progeny of 194 recombinant inbred lines (RILs) from the cross between the two French cultivars Récital and Renan, cultivated in three environments. These cultivars have been previously identified as having contrasting grain protein content and dough rheology properties, although they achieve similar scores for the official bread-making test used for cultivar registration in France. However the progeny displayed a wide range of variations, suggesting that favourable alleles at several loci are present in the two parental lines.

Genetic analysis of grain protein-content, grain yield and thousand-kernel weight in bread wheat.

Grain yield and grain protein content are two very important traits in bread wheat. They are controlled by genetic factors, but environmental conditions considerably affect their expression. The aim of this study was to determine the genetic basis of these two traits by analysis of a segregating population of 194 F(7) recombinant inbred lines derived from a cross between two wheat varieties, grown at six locations in France in 1999.

Mapping of quantitative trait loci for field resistance to Fusarium head blight in an European winter wheat.

Fusarium head blight (FHB) caused by Fusarium culmorum is an economically important disease of wheat that may cause serious yield and quality losses under favorable climate conditions. The development of disease-resistant cultivars is the most effective control strategy. Worldwide, there is heavy reliance on the resistance pool originating from Asian wheats, but excellent field resistance has also been observed among European winter wheats.

Study of the relationship between pre-harvest sprouting and grain color by quantitative trait loci analysis in a whitexred grain bread-wheat cross.

In many wheat ( Triticum aestivumL.) growing areas, pre-harvest sprouting (PHS) may cause important damage, and in particular, it has deleterious effects on bread-making quality. The relationship between PHS and grain color is well known and could be due either to the pleiotropic effect of genes controlling red-testa pigmentation ( R) or to linkage between these genes and other genes affecting PHS.