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CROP BREEDING & GENETICS

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

^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

^* Corresponding author (dvs{at}email.uky.edu).

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.

Abbreviations: AACC, American Association of Cereal Chemists • HMW-GS, high molecular weight glutenin subunit • SRC, solvent retention capacity • SWQL, Soft Wheat Quality Laboratory • SWW, soft winter wheat • WM, whole grain-wheat meal • WM-SED, wheat meal sodium dodecyl sulfate sedimentation volume • WM-SRC, wheat meal sodium carbonate solvent retention capacity