QTL mapping for quality traits of northern-style hand-made Chinese steamed bread

Abstract: QTLs for quality traits of northern-style hand-made Chinese steamed bread (CSB) were mapped based on recombinant inbred lines (RILs) derived from the cross between two Chinese winter wheat varieties, Chuang 35050 and Shannong 483. We detected eight putative QTLs for eight quality traits on seven chromosomes, 2B, 2D, 4A, 5B, 5D, 6B and 7B. The contributions of QTLs ranged from 9.88 to 64.87%. The additive effects of QTLs for color, elasticity, and stickiness were positive, with Chuan 35050 increasing the effects. Additive effects for volume, specific volume, appearance, smell, and total score were negative, with Shannong 483 increasing the effects. Two co-location QTLs were detected in the marker region Xgwm644–Xgwm193–Xgwm608b on chromosome 6B. The contributions of four QTLs for appearance, stickiness, smell and total score were very high (29.80–64.87%), indicating that these traits are controlled by major gene loci. The contribution of the smell QTL in Xissr25b–Xissr23b–Xwmc308–Xsrap7c on chromosome 4A was the highest (64.87%). We speculate that a major gene related to the smell or taste is located on chromosome 4A. [Copyright &y& Elsevier]