期刊
CANADIAN JOURNAL OF PLANT SCIENCE
卷 90, 期 1, 页码 1-11出版社
CANADIAN SCIENCE PUBLISHING
DOI: 10.4141/CJPS09035
关键词
Gluten strength; SDS-sedimentation; gluten index; heritability; inheritance
资金
- Agriculture and Agri-Food Canada Matching Investment Initiative
Clarke, F. R., Clarke, J. M., Ames, N. A., Knox, R. E. and Ross, J. R. 2010. Gluten index compared with SDS-sedimentation volume for early generation selection for gluten strength in durum wheat. Call. J. Plant Sci. 90: 1-11. Gluten strength is an important end-use quality factor in durum wheat [Triticum turgidum L. ssp. durum (Desf.) Husn.], affecting pasta manufacture and cooking quality. The objective of this research was to determine the inheritance and heritability of gluten index in comparison with the widely used SDS-sedimentation (sodium dodecyl sulphate) technique for selection for gluten strength. Seven durum populations were grown in replicated, multi-location, multi-year field trials in Saskatchewan, Canada, during the period 1995 to 2002. Gluten index and SDS-sedimentation volume were determined on all plots after harvest. Both traits were affected by genotype, and to a lesser extent by year or location. Genotype environmental interactions were generally minor. The majority of genotypes in each population had similar relative ranking for gluten index and SDS-sedimentation volume in each environment. Both traits were highly heritable, ranging from 0.80 to 0.97, and both were complexly inherited with estimates of effective factors ranging from 3 to 21. Gluten index and SDS-sedimentation volume were highly correlated, indicating that they are measuring similar aspects of gluten strength. SIDS-sedimentation volume was positively associated with protein concentration (r(2)=0.52), but gluten index was not. Therefore, gluten index would be more desirable than SDS-sedimentation Volume for use in selection where there are within-trial protein concentration trends.
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