Xiyang Fu , Zhaoliang Qi , Sishen Li

Agronomy College of Shandong Agricultural University, State Key Laboratory of Crop Biology, Tai'an, 271018, P.R. China
Author    Correspondence author
Molecular Plant Breeding, 2011, Vol. 2, No. 10   doi: 10.5376/mpb.2011.02.0010
Received: 30 Mar., 2011    Accepted: 14 Apr., 2011    Published: 22 Jun., 2011

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Fu et al., 2011, QTL Detection for Water-soluble Oligosaccharide Content of Grain in Common Wheat, Molecular Plant Breeding, Vol.2 No.10 (doi: 10.5376/mpb.2011.02.0010)

In present study, 131 recombinant inbred lines (RIL) derived from a cross between Chuan 35050 and Shannong 483 used to detect the quantitative trait loci (QTL) conferring to water-soluble oligosaccharide content of grain in common wheat (Triticum aestivum L.). Ten additive QTLs for water-soluble oligosaccharide content of grain were identified and mapped on nine chromosomes that assigned to chromosome of 1B, 1D, 2B, 2D, 3B, 4A, 5A, 5D, and 6B, respectively. Four of the detected QTLs were conferred to sucrose content, another four QTLs were assigned to maltose content, and other two QTLs to raffinose content. The phenotypic variations of the single detected QTL can be explained from 6.98% to 38.30%. The further analysis indicated that five QTLs were identified with positive additive effects contributed by Chuan35050, whereas the additive effects of the remaining five QTLs were negative by contribution of Shannong 483. In this research, we detected a QTL named qMac-2D-1 on chromosome 2D conferring maltose content of wheat grain that can explain 38.30% of phenotypic variance, which might imply that the qMac-2D-1 be a major QTL with the increasing effect from the parent of Shannong 483.

Common Wheat (Triticum aestivum L.); Quantitative trait loci (QTL); Oligosaccharide; Sucrose; Maltose; Raffinose