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Identification of genoty**-by-sequencing tags associated with bread-making quality traits in spring wheat under heat stress

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Abstract

The bread-making quality traits of bread wheat underlie into genetic make-up of a variety and are influenced by environmental factors and their interaction. Identifying QTL that control bread-making traits in wheat under heat stress may help to develop cultivars that are improved for those traits. Two doubled haploid (DH) populations (Yecora Rojo × Ksu106 and Klasic × Ksu105) were used to identify QTL for eight bread-making traits in wheat under heat stress. The phenoty** of bread-making traits was performed under normal and heat stress conditions in Al-Qassim and Riyadh locations, Saudi Arabia. Single nucleotide polymorphism (SNP) markers have been used to determine the number of QTLs controlling the bread-making traits. The genetic analysis of bread-making traits showed considerable variation for measurable traits with transgressive segregation under normal and heat stress conditions in both locations. A total of 60 QTL explained 10–22% of phenotypic variation in the population (Klassic × KSU105). In the population (Yecora Rojo × KSU106), the 98 QTL explained 10–23% of phenotypic variation. In the population (Klassic × KSU105), eleven co-located QTLs were identified on chromosomes 2A, 3A, 3D, 5B and5D. The BBS QTL under heat stress co-located with QTLs for BCC and BSY under heat stress and normal conditions, respectively, in Riyadh location. Nineteen QTL clusters were identified on chromosomes 1D, 2A, 2B, 2D, 3B, 3D, 4A, 4D, 5A, 5B, 6A, 7A and 7D based on Map 2 in the population (Yecora Rojo × KSU106). Interestingly, one locus (JD_c4438_839) on the chromosome 5D was identified in both populations and was considered stable QTL. This locus was associated with QLFV.hs and QSLFV.hs in the population (Klassic × KSU105) and QLFW.n in the population (Yecora Rojo × KSU106). The finding of SNP marker (JD_c4438_839) has an important significant for marker-assisted selection of bread-making quality traits under heat stress.

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Acknowledgements

This project was funded by the National Plan for Science, Technology and Innovation (MAARIFAH), King Abdulaziz City for Science and Technology, Kingdom of Saudi Arabia, Award Number 12- BIO2675- 02.

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Authors and Affiliations

  1. College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia

    Mohamed N. Barakat, Ibrahim M. Al-Ashkar, Abdullah A. Al-Doss, Khaled A. Moustafa, Mohamed S. Alamri & Mohammed S. Sallam

  2. Biotechnology Laboratory, Crop Science Department, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt

    Mohamed N. Barakat & Mohamed I. Motawei

  3. Faculty of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia

    Mohamed I. Motawei

  4. Agronomy Department, Faculty of Agriculture, Al- Azhar University, Cairo, Egypt

    Ibrahim M. Al-Ashkar

  5. Department of Crop and Soil Sciences, College of Agriculture and Environmental Sciences, University of Georgia, Athens, USA

    Mohamed Mergoum

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  1. Mohamed N. Barakat
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  2. Ibrahim M. Al-Ashkar
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  3. Abdullah A. Al-Doss
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  4. Khaled A. Moustafa
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  5. Mohamed I. Motawei
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  6. Mohamed S. Alamri
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  7. Mohamed Mergoum
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  8. Mohammed S. Sallam
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Correspondence to Mohamed I. Motawei.

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Communicated by F. Békés.

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Barakat, M.N., Al-Ashkar, I.M., Al-Doss, A.A. et al. Identification of genoty**-by-sequencing tags associated with bread-making quality traits in spring wheat under heat stress. CEREAL RESEARCH COMMUNICATIONS 48, 347–353 (2020). https://doi.org/10.1007/s42976-020-00049-6

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  • DOI: https://doi.org/10.1007/s42976-020-00049-6

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