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QTL of the sensory and textural properties of Chinese white noodles using a RIL population
Sensory quality and textural property were one of the most important factors influencing the quality of Chinese white noodles (CWN). In this paper, we detected quantitative trait loci (QTL) about sensory quality and textural properties of CWN using a recombinant inbred lines (RILs) containing 184 lines derived from the cross between two Chinese winter wheat varieties, Linmai6 and Tainong18. Twenty six QTL for eight sensory quality traits were identified on chromosomes 1A, 2A, 3A, 4A, 5A, 6A, 2B, 3B 4B, 5B, 6B 7B, 2D, 4D, 5D and 6D, which explained 7.00 to 16.84% of the phenotypic variance. Fourteen QTL associated with textural quality traits were identified on chromosomes 1B, 2D, 3A, 3B, 4A, 5B, 5D and 7D, which explained 5.94-13.15% of the phenotypic variance. Six QTL associated with hardness, adhesiveness, cohesiveness, gumminess, resilience, and appearance, were mapped to chromosome 4A, indicating that 4A chromosome was important for textural and sensory property of CWN. This study helps to further understand the genetic basis for sensory quality and textural property of CWN and will provide the basis for gene mapping of these traits.
CP17371 Accepted 23 December 2017
© CSIRO 2017