1. The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits
- Author
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Annie Faye, Emmanuel Heumez, Alex Giraud, Francois-Xavier Oury, Gérard Branlard, Bernard Rolland, Hubert Chiron, Olivier Gardet, Maxime Trottet, M. Rousset, Gilles Charmet, Génétique Diversité et Ecophysiologie des Céréales (GDEC), Université Blaise Pascal - Clermont-Ferrand 2 (UBP)-Institut National de la Recherche Agronomique (INRA), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Expérimentation et finition des variétés (VERS GRI UE EXP FINITION VARIE), Génétique et Ecophysiologie des Légumineuses à Graines (UMRLEG) (UMR 102), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Domaine expérimental de Brunehaut (LILL MONS UE), Amélioration des Plantes et Biotechnologies Végétales (APBV), Institut National de la Recherche Agronomique (INRA)-Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Génétique Quantitative et Evolution - Le Moulon (Génétique Végétale) (GQE-Le Moulon), Centre National de la Recherche Scientifique (CNRS)-AgroParisTech-Université Paris-Sud - Paris 11 (UP11)-Institut National de la Recherche Agronomique (INRA), FSOV (``Fonds de Soutien a l'Obtention Vegetale'), Institut National de la Recherche Agronomique (INRA)-Université Blaise Pascal - Clermont-Ferrand 2 (UBP), Institut National de la Recherche Agronomique (INRA)-Université de Rennes (UR)-AGROCAMPUS OUEST, Institut National de la Recherche Agronomique (INRA)-Université Paris-Sud - Paris 11 (UP11)-AgroParisTech-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, AGROCAMPUS OUEST-Université de Rennes 1 (UR1), and Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National de la Recherche Agronomique (INRA)
- Subjects
0106 biological sciences ,[SDV.SA]Life Sciences [q-bio]/Agricultural sciences ,PREDICTION ,Locus (genetics) ,Plant Science ,END-USE QUALITY ,Horticulture ,01 natural sciences ,BREADMAKING ,FLOUR QUALITY ,0404 agricultural biotechnology ,Glutenin ,PROTEIN-COMPOSITIION ,RECOMBINANT ,INBRED LINES ,DEVELOPING GRAINS ,Genetics ,MAKING QUALITY ,QUALITY ,Plant breeding ,Allele ,2. Zero hunger ,GLUTENIN SUBUNITS ,MOLECULAR-WEIGHT SUBUNITS ,biology ,BREAD WHEAT ,04 agricultural and veterinary sciences ,040401 food science ,PHYSICAL DOUGH PROPERTIES ,biology.protein ,ALLELIC VARIATION ,Agronomy and Crop Science ,010606 plant biology & botany - Abstract
Attempts have been made to predict Chopin alveograph or French bread-making tests, using tree-based models and PLS regressions. Data came from three sets of trials, involving 130, 214 and 103 different genotypes, which were described for HMW-GS, LMW-GS and small-scale tests currently used in breeding programs. Segmentation trees and PLS regressions indicated that HMW-GS and LMW-GS were not sufficient to explain alone the variability of bread wheat quality. This could be partly due to “allele × environment” and “locus × locus” interactions. For HMW-GS, Glu-B1 was the predominant locus for alveograph and French bread-baking, and some differences in the alleles hierarchy were demonstrated according to the end-use parameter considered. For LMW-GS, Glu-B3 seemed to be preponderant, with alleles b′, c and g being favourable and allele c′ unfavourable. Joint use of the information brought by glutenin subunits and technological tests did not enable to predict satisfactorily, neither the different parameters of French bread-baking, nor the extensibility L of alveograph. Only the prediction of the strength W proved reliable, and robust PLS equations were proposed for this alveograph parameter. These prediction equations could be of interest to select for high values of W in the mid generations of breeding.
- Published
- 2010
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