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Quantitative Trait Loci for Flour Viscosity in Winter Wheat

Dep. of Plant, Soils, and Entomological Science, Univ. of Idaho, P.O. Box AA, Aberdeen, ID 83210

J. Anderson, M. E. Sorrells and R. S. Zemetra

USDA-ARS, Washington State Univ., Johnson Hall, Pullman WA 94164
Dep. of Plant Breeding and Biometrics, Cornell Univ., 252 Bradfield Hall, Ithaca, NY 14853
Dep. Plant, Soils, and Entomol. Science, Univ. of Idaho, Moscow, ID 8384

^* Corresponding author (esouza{at}uidaho.edu).

Starch paste viscosity of wheat (Triticum aestivum L .) flour is predictive of wheat quality in some styles of oriental noodles. We mapped quantitative genetic variation for flour paste viscosity in the recombinant inbred (RI) population of 78 lines derived from the cross NY6432-18/‘Clark's Cream’. The population was evaluated for three seasons in Aberdeen, ID, and one season at Moscow, ID, and Ithaca, NY. We identified nine restriction fragment length polymorphism (RFLP) markers (Xbcd1086, Xbcdl307, Xbcd135c, Xbcdl8, Xbcd402, Xbcd98, Xcdo456, Xcdo678, and Xcdo718) that were associated with significant differences (P < 0.01) in starch viscosity among the RI lines at two or more locations. The RFLP markers Xbcdl307, Xbcd135c, and Xbcdl8c had the largest effects across all five environments; they were each associated with an approximate 7% increase in flour viscosity averaged across all RI lines and environmens. Starch viscosity can be increased by mutations to the granule bound starch synthase( GBSS) gene of wheat. However, this mapping population is not segregating for GBSS mutations. Therefore, the quantitative trait loci (QTL) identified in this research could likely be combined with the qualitative mutations that are know in other genotypes.

Received for publication March 26, 1998.

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