|Peterson, C - OREGON STATE UNIVERSITY|
Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 31, 2003
Publication Date: July 6, 2004
Citation: Graybosch, R.A., Peterson, C.J., Chung, O.K. 2004. Release of n95l11881 and 95l9521 strong gluten 1bl.1rs wheats. Crop Science. 44:1490-1491. Interpretive Summary: Wheat has a number of close wild and cultivated relatives, including rye and barley. Wheat geneticists, via a process known as chromosome engineering (a natural process that differs from genetic engineering) have been able to introduce chromosomes and fragments of chromosomes from these relatives to wheat. The intent of many of these introductions was to introduce disease and pest resistance genes. Some introductions, especially those involving the short arm (1RS) of rye chromosome 1, have been wildly successful. Starting in the early 1980¿s, numerous 1RS-carrying wheat cultivars have been released and grown in the U.S. At some points, approximately 20% of the Great Plains wheat acreage has been seeded to 1RS wheats. Unfortunately, 1RS has one negative effect in that it reduces dough strength. This can be a particularly annoying trait in hard wheats, those used to produce leavened bakery products. Two wheat lines N95L11881 and 97L9521 were developed by backcrossing 1RS into strong gluten backgrounds. These backgrounds were able to cover the weak gluten characteristic. Thus, wheat breeders, by accessing 1RS from these genetic backgrounds, will be able to produce high yielding disease resistant wheats with acceptable levels of dough strength for U.S. and foreign bakery industries.
Technical Abstract: N95L11881 (PI 617064) and 97L9521 (PI 617066) hard red winter wheats (Triticum aestivum L.). were released by the Agricultural Research Service, United States Department of Agriculture, and the Nebraska Agricultural Experiment Station, in June, 2002. These lines carry the 1BL.1RS wheat-rye (Secale cereale L.) chromosomal translocation inherited from the hard red winter wheat `Siouxland,¿ but they possess improved gluten strength relative to this parent. The 1BL.1RS translocation in Siouxland originally was derived from the Russian wheat `Kavkaz¿. While this translocation confers a number of advantageous traits, including resistance to several fungal diseases and improved grain yield and grain yield stability, it has a detrimental effect on the processing quality of hard winter wheats. The most noticeable effect, a lack of dough strength, is overcome in these two germplasm lines.