Comparative Effects of 1BL.1RS and 1AL.1RS on Soft Red Winter Wheat Milling and Baking Quality
- Anne L. McKendry *a,
- David N. Taguea and
- Kathleen Rossb
The wheat (Triticum aestivum L.)–rye (Secale cereale L.) chromosomal translocations 1BL.1RS and 1AL.1RS are widely reported to have detrimental effects on hard wheat quality. This study was designed to investigate the impact of these translocations on soft wheat milling and baking quality where information on their effects is limited. A set of backcross-six F2-derived F6 near-isolines containing either the ‘Kavkaz’-derived 1BL.1RS or ‘Amigo’-derived 1AL.1RS translocation were developed in five soft red winter wheat backgrounds at Columbia, MO. A randomized complete block design, replicated four times, was grown in each of three Missouri environments. Treatments were arranged as a split-plot with genetic background as the main-plot factor and isolines as the subplots. Both the presence of rye and the source of the translocation (1BL.1RS vs. 1AL.1RS) were significant for all traits measured. 1BL.1RS was associated with a significant reduction in softness equivalent but had no overall effect, across backgrounds, on adjusted flour yield or milling quality, while 1AL.1RS was associated with significant reductions in all three traits. Both translocations were associated with reduced baking quality due to their association with increased alkaline water-retention capacity and reduced kernel softness. For all traits the negative effect of 1AL.1RS was more pronounced than that of 1BL.1RS. Background interaction effects were significant for both milling-quality and baking-quality traits, and often were large enough to offset the negative effects associated with the translocation. This suggested that breeders could develop soft red winter wheat cultivars carrying either translocation that had acceptable end-use quality.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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