Scientific Reports (Apr 2021)

Genome wide association study of the whiteness and colour related traits of flour and dough sheets in common wheat

  • Mengqi Ji,
  • Wenqi Fang,
  • Wenshu Li,
  • Yunzhe Zhao,
  • Yingxin Guo,
  • Wei Wang,
  • Guangfeng Chen,
  • Jichun Tian,
  • Zhiying Deng

DOI
https://doi.org/10.1038/s41598-021-88241-4
Journal volume & issue
Vol. 11, no. 1
pp. 1 – 12

Abstract

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Abstract Flour whiteness and colour are important factors that influence the quality of wheat flour and end-use products. In this study, a genome wide association study focusing on flour and dough sheet colour using a high density genetic map constructed with 90K single nucleotide polymorphism arrays in a panel of 205 elite winter wheat accessions was conducted in two different locations in 2 years. Eighty-six significant marker-trait associations (MTAs) were detected for flour whiteness and the brightness index (L* value), the redness index (a* value), and the yellowness index (b* value) of flour and dough sheets (P < 10–4) on homologous group 1, 2, 5 and 7, and chromosomes 3A, 3B, 4A, 6A and 6B. Four, three, eleven, eleven MTAs for the flour whiteness, L* value, a* value, b* value, and one MTA for the dough sheet L* value were identified in more than one environment. Based on MATs, some important new candidate genes were identified. Of these, two candidate genes, TraesCS5D01G004300 and Gsp-1D, for BS00000020_51 were found in wheat, relating to grain hardness. Other candidate genes were associated with proteins, the fatty acid biosynthetic process, the ketone body biosynthetic process, etc.