4.7 Article

Identification of genomic regions determining the phenological development leading to floral transition in wheat (Triticum aestivum L.)

Journal

JOURNAL OF EXPERIMENTAL BOTANY
Volume 60, Issue 12, Pages 3575-3585

Publisher

OXFORD UNIV PRESS
DOI: 10.1093/jxb/erp199

Keywords

Cold acclimation; final leaf number; floral transition; low temperature tolerance; QTL; T; aestivum; vernalization

Categories

Funding

  1. Genome Canada/Genome Prairie (DBF and RNC)
  2. Ducks Unlimited (DBF)
  3. Canada Research Chairs (RNC)
  4. Canada Foundation for Innovation (RNC)

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Autumn-seeded winter cereals acquire tolerance to freezing temperatures and become vernalized by exposure to low temperature (LT). The level of accumulated LT tolerance depends on the cold acclimation rate and factors controlling timing of floral transition at the shoot apical meristem. In this study, genomic loci controlling the floral transition time were mapped in a winter wheat (T. aestivum L.) doubled haploid (DH) mapping population segregating for LT tolerance and rate of phenological development. The final leaf number (FLN), days to FLN, and days to anthesis were determined for 142 DH lines grown with and without vernalization in controlled environments. Analysis of trait data by composite interval mapping (CIM) identified 11 genomic regions that carried quantitative trait loci (QTLs) for the developmental traits studied. CIM analysis showed that the time for floral transition in both vernalized and non-vernalized plants was controlled by common QTL regions on chromosomes 1B, 2A, 2B, 6A and 7A. A QTL identified on chromosome 4A influenced floral transition time only in vernalized plants. Alleles of the LT-tolerant parent, Norstar, delayed floral transition at all QTLs except at the 2A locus. Some of the QTL alleles delaying floral transition also increased the length of vegetative growth and delayed flowering time. The genes underlying the QTLs identified in this study encode factors involved in regional adaptation of cold hardy winter wheat.

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