Browsing by Person "Rapp, Matthias"

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Genetic architecture of quality traits in wheat
(2021) Rapp, Matthias; Longin, Friedrich
Quality traits in wheat are of great importance, as they are required for the production of a wide range of food products. In Europe, bread wheat (Triticum aestivum ssp. aestivum) for human consumption is primarily used in pastries. For durum wheat (Triticum turgidum ssp. durum) that is used almost exclusively for pasta production, quality traits are at least as important as in bread wheat. In Central Europe, the bread wheat subspecies spelt (Triticum aestivum ssp. spelta) is characterized by a different quality compared to bread wheat. In addition, it is produced for a niche market with a particular focus on the final product quality. The high number of demanded quality traits of a wheat variety represents a great challenge for wheat breeders. Thus, knowledge about the genetic architecture and interrelation of quality traits is of high value for wheat breeding. Due to the long list of quality traits in wheat, we focused on currently important quality traits in each of the three wheat species. In durum wheat, I was interested in traits with a high importance for durum millers and pasta producers. The protein content and the sedimentation volume are of high importance for pasta producers as they influence the firmness of cooked pasta, better known as “al dente”. A low falling number may lead to brown instead of light yellow pasta, which goes back to an increased maillard reaction during pasta production and drying. The vitreousity, representing the glassy appearance of durum grains, and the thousand kernel mass influence the semolina yield and are therefore of great interest for durum millers. In the genome-wide association mapping, I identified several putative QTL for these quality traits. For the sedimentation volume, a genomic region on chromosome 1B appeared to be important. A BLAST search against the reference genomes of emmer and bread wheat revealed the Glu-B3 gene as a likely candidate. For vitreousity, genomic regions on chromosome 7A explained a larger proportion of the genotypic variance. One of these QTL, possibly related to the Pinb-2 locus, also slightly influenced the protein content. Thus, this genomic region might be a genomic reason for the positive correlation between vitreousity and protein content. For TKM we detected a putative QTL, which explained a large proportion of the genetic variance, but could not be attributed to a known gene. Besides a good performance for quality traits, a modern durum wheat variety should be complemented by a good agronomic performance, in particular a high grain yield. This poses a great challenge for plant breeders, since grain yield and protein content are negatively correlated. With regard to simultaneously improving grain yield and protein content, the protein yield or the grain protein deviation (GPD) were proposed. We evaluated those and further selection indices for their potential to be utilized for the simultaneous improvement of grain yield and protein content. Our results indicated that a simultaneous improvement of the two traits grain yield and protein content by means of an index seems possible. However, its efficiency largely depends on the weighting of the single traits. The selection for a high GPD would mainly increase the protein content whereas a selection based on protein yield would mainly improve the grain yield. Nevertheless, a combination of different indices allows balancing this selection. Compared to the primary traits grain yield and protein content, the selection indices did not essentially differ in the complexity of their genetic architecture. In bread wheat, we focused on the acrylamide precursor asparagine. Acrylamide is formed in potentially harmful concentrations when cereals are treated with high temperatures over a long period during the processing to food products. A promising strategy to reduce the acrylamide formation would be to decrease the precursors in the raw material. The wide range of variation for asparagine content showed that variety selection might have a large influence on the occurrence of acrylamide in the final product. In addition, the moderately high heritability suggested that successful breeding for lower asparagine content is possible. This conclusion is supported by the observation of no strong negative correlations between asparagine content and a number of other important traits. The genome-wide association mapping resulted in the detection of eight putative QTL, which jointly explained 78.5% of the genetic variance. A putative QTL on chromosome 7B explained with, 18.4%, the highest proportion of the genetic variance for a single marker. For spelt wheat, we assessed a high number of quality traits but placed a special emphasis on the flavor and odor of bread produced from 30 different varieties. Interestingly, we observed a significant genetic variation for bread flavor and a heritability estimate of moderate magnitude. This suggests that even for bread flavor a successful selection appears possible. Taken together, for most traits the genome-wide association mapping resulted in the detection of a high number of putative QTL. This indicates a complex genetic architecture, typical for predominantly quantitatively inherited traits. However, few of the putative QTL explained a large proportion of the genetic variance, so that they might have the potential to be used in marker-assisted selection. In order to examine the potential of genomic selection, I performed a five-fold cross validation for the different quality traits. I could confirm previous findings that the integration of QTL information as fixed effects in the genomic prediction model increased the prediction abilities considerably. The average prediction abilities for most traits suggested a high potential for genomic selection in breeding programs. In conclusion or results form a good basis for further research but more importantly already deliver valuable knowledge that can be used as guideline to advance wheat breeding programs for improved quality.