Comparison of Related Wheat Stocks Possesing 1B or T1BL·1RS Schromosomes: Grain and Flour Quality
- Bett F. Carver and
- A. Lane Rayburn
The agronomic advantage of the T1BL. 1RS translocation and the potential importance of chromosome 1BS to end-use quality of bread wheat (Triticum aestivum L.) warrant a more precise definition of the relationship of T1BL-1RS to bread wheat quality. This study was conducted to determine the effect of TIBL. 1RS from ‘Aurora’ on grain and flour quality in multiple near-isoline pairs with varying genetic background, and to examine the genetic variation among random inbred lines selected only for 1B or T1BL 1RS. Two experiments were conducted, each with a different set of genetic materials derived from the same pair of crosses. In one experiment, 25 pairs of F5-derived near-isolines homozygous for either 1B or T1BL- 1RS were evaluated in at least two environments; in the second experiment, plants homozygous for either 1B or T1BL-1RS were selected in the F2, and 40 inbred lines per chromosome type in each cross were evaluated in four environments. The near-isolines showed high isogenecity for all traits based on comparison of duplicate lines within pairs. The translocated chromosome, on the average, increased grain protein concentration and decreased mixogram rating, mlxogram band width, and sedimentation volume in both crosses. Kernel hardness, flour yield, and mixing time either decreased or did not change in the TIBL 1RS isolines depending on the cross. Water absorption did not change. The T1BL-1RS and 1B isolines showed similar mixograph properties in eight of the 25 pairs. Genetic variance of TIBL IRS random inbred lines was not reduced for those traits where deleterious effects were most notable, e.g., mixing tolerance and sedimentation volume. Hence, the detrimental effect of T1BL- 1RS on dough properties might be mitigated, relative to non-TIBL 1RS genotypes with equivalent pedigree, by rigorous selection of background genotype. Special attention must be given to mixing tolerance and sedimentation.
Copyright © 1995.