RUDN Journal of Agronomy and Animal Industries (Dec 2016)
Creation of allo cytoplasmic wheat genotypes with high characteristics of gluten quality based on dna marker selection
Abstract
Based on the analysis of allelic composition of genes related to bread baking quality grains, created through individual selection program in dry conditions of 2010, from the hybrid populations of allo cytoplasmic wheat (T. aestivum L.) genotypes with valuable cytoplasm Triticum timopheevii L. and Secale cereale L., combined good indicators of gluten quality and drought tolerance.According to the results of PCR analysis of high molecular weight glutenin screening of eleven allo cytoplasmic genotypes, three lines (genotypes) showed special value: two lines with a T. timopheevii cytoplasm and one line with a Secale cereale L. cytoplasm, whose distinguishing features were the presence of both subunits, 5+10 (for locus Glu-D1), as well as subunit 2* (for locus Glu-A1), considered to be of good bread baking properties, which is an advantage in the selection of wheat grain quality. In accordance with the regulations “flour quality” (sedimentation method), these three genotypes fall under the "strong" gluten category, of which nine genotypes were selected for this indicator.The results of the analysis of high molecular weight glutenin allelic state of the hybrid populations of allo cytoplasmic genotypes, by PCR method enabled significantly accelerate the creation of promising lines (11 lines) in the process of target selection on the quality of gluten. Created lines are valuable as donors of important qualitative properties of the grain and used as ingredients in the creation of new nuclear-cytoplasmic hybrid combinations in the target selection of wheat grain quality. The 11 lines are included in the competitive (station) for the test and variety integration as well as for a comprehensive study in comparison with standard varieties of spring wheat.
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