Submitted to: Cereal Research Communications
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/15/2003
Publication Date: 7/1/2003
Citation: Kim, W., Johnson, J.W., Graybosch, R.A., Gaines, C.S. 2003. The effect of t1dl.1rs wheat-rye chromosomal translocation on agronomic performance and end-use quality of soft wheat. Cereal Research Communications. 31:301-308.
Interpretive Summary: Putting rye genes into wheat is beneficial to grain field yield, but also has a negative impact on baking quality. In order to better understanding this negative impact, two such crosses were tested. Grain yield and test weight were significantly higher for some one cross, but not for the other. Both crosses produced lower baking qualities, but the agronomic and grain condition changes showed greater changes. These observations allow breeders to better select wheat genetic background to make such crosses without creating larger decreases in milling and baking qualities.
Technical Abstract: The translocation of rye (Secale cereale L.) chromatin 1RS to wheat (Triticum aestivum L.) genome has been observed to be beneficial to grain yield, but also has a negative impact on baking quality. In order to gain understanding of the influence of T1DL.1RS genotype on agronomic performance and end-use quality, F2: derived F^ recombinant inbred lines from two crosses: Kanto 107/Gabo(1DL.1RS) and Gabo(1DL.1RS)/Jaypee were tested. Grain yield and test weight of T1DL.1RS from Kanto 107/Gabo(1DL.1RD) were significantly lower than non-1RS siblings, but no significant differences were observed between T1DL.1RS and non-1RS from Gabo(1DL.1RS)/Jaypee. The effects of T1DL.1RS for quality traits were undesirable for cookie quality. The relatively smaller variation of quality traits among T1DL.1RS lines revealed the large effects of 1RS for quality traits. The range of baking traits for T1DL.1RS indicated that some of the lines had values near the mean of non-1RS lines in the Kanto 107/Gabo(1DL.1RS) background. The effects of T1DL.1RS on agronomic performance were modified by wheat genetic background, while milling and baking qualities were less affected.