Mapping QTL conferring speckled snow mold resistance in winter wheat ( L.).

Speckled snow mold caused by is one of the most devastating diseases of winter wheat in Hokkaido, Japan and parts of the Pacific Northwest region of USA. Münstertaler is a winter wheat landrace from Switzerland that has very high resistance to snow mold and superior freezing tolerance. Quantitative trait loci (QTL) for resistance to speckled snow mold were identified in a doubled haploid population derived from a cross between Münstertaler and susceptible variety Ibis, both under field conditions and controlled environment tests.

Mapping a QTL conferring resistance to Fusarium head blight on chromosome 1B in winter wheat ( L.).

Fusarium head blight (FHB) is one of the most devastating diseases of wheat ( L.), and the development of cultivars with FHB resistance is the most effective way to control the disease. Yumechikara is a Japanese hard red winter wheat cultivar that shows moderate resistance to FHB with superior bread-making quality.

Mapping of a major QTL associated with protein content on chromosome 2B in hard red winter wheat ( L.).

A quantitative trait locus (QTL) controlling wheat grain protein content (GPC) and flour protein content (FPC) was identified using doubled haploid (DH) lines developed from a cross between the hard red winter wheat variety 'Yumechikara' with a high protein content used for bread making, and the soft red winter wheat 'Kitahonami' with a low protein content used for Japanese white salted noodles. A single major QTL, , was identified on the short arm of wheat chromosome 2 for both the GPC and FPC over 3 years of testing. was mapped on the flanking region of microsatellite marker .

Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles.

We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dough property, followed by Glu-B3ab, with Glu-B3h being the least effective. The results of measurement of mixing time during bread-making were similar to those for PTs, i.

Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.).

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extra-strong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour.

Deoxynivalenol Distribution in Flour and Bran of Spring Wheat Lines with Different Levels of Fusarium Head Blight Resistance.

The level of the fungal toxin deoxynivalenol (DON) in milled flour and its partitioning between flour and bran of 15 spring wheat (Triticum aestivum) lines with different levels of Fusarium head blight (FHB; mainly caused by Fusarium graminearum) resistance was investigated in Hokkaido, Japan between 2004 and 2007. The DON levels in flour (DON) and bran (DON) showed positive linear relationships with DON levels in whole kernels (DON) (R = 0.94, n = 60, P ≤ 0.

Influence of Cold-Hardening and Soil Matric Potential on Resistance to Speckled Snow Mold in Wheat.

The influence of soil matric potential, cold-hardening temperature, and duration on resistance to speckled snow mold caused by Typhula ishikariensis in wheat was investigated. Six winter wheat lines were subjected to cold-hardening temperatures of 2 or 4°C for 1, 2, 3, or 4 weeks with soil matric potential of -0.1 or -0.

Wheat cultivar-specific proteins in grain revealed by 2-DE and their application to cultivar identification of flour.

Wheat flour proteins were studied to identify the cultivar-specific proteins and use them to identify cultivars in flours. Proteins extracted from flours of Japanese wheat (cultivars Hokushin, Horoshirikomugi, Kitanokaori and Kachikei 33) and Canadian wheat (Canada Western Red Spring Wheat No. 1; 1CW) were analyzed by 2-DE with IEF gels over three pH ranges: pH 4-7, pH 5-8, and pH 6-11.