|Ma, Wujun - MURDOCH UNIV, AUSTRALIA|
|Kuchen, Haydn - MURDOCH UNIV, AUSTRALIA|
|Bonnardeaux, Yumiko - MURDOCH UNIV, AUSTRALIA|
|Collins, Helen - MURDOCH UNIV, AUSTRALIA|
|Morell, Matthew - CSIRO, AUSTRALIA|
|Langridge, Peter - ADELAIDE UNIV, AUSTRALIA|
|Appels, Rudi - MURDOCH UNIV, AUSTRALIA|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: February 7, 2009
Publication Date: May 22, 2009
Citation: Ma, W., Anderson, O.D., Kuchen, H., Bonnardeaux, Y., Collins, H., Morell, M., Langridge, P., Appels, R. 2009. Genomics of Quality Traits. Genetics and Genomics of the Triticeae. 7:611-651. Interpretive Summary: The quality attributes of cereal grains are usually valued in the context of a complex food chain that integrates outputs achievable by breeding, production and processing. Each of these areas are constantly changing either in a controlled way (introduction of new technology) or in an uncontrolled waya due to environmental variables and climate change, as well as changes in the market place resulting from advances in large-scale processing equipment and changes in consumer preferences. There is therefore a need for the quality features of wheat and barley grain to evolve in step with these changes. The advances in genomics of quality described in this chapter provide the basis for ensuring that the genetic approaches encompassing the complexities of the gene networks underpinning quality attributes can stay in step with the rapid changes occurring within the food chain.
Technical Abstract: The seeds of the cereal crops provide a large portion of both the total calories and protein in the human diet. The utility of any cereal depends on the precise characteristics of their grain and the summation of parameters that translate in the grain "quality" for speific utilizations. This chapter reviews quality traits for barley and wheat, how known genes are related to quality characteristics, and reviews how genomics is currently contributing to the understanding of quality.