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Acta Agron Sin ›› 2011, Vol. 37 ›› Issue (09): 1701-1706.doi: 10.3724/SP.J.1006.2011.01701

• RESEARCH NOTES • Previous Articles    

Inheritance of Wet Gluten Content and Gluten Index in Wheat

TANG Jian-Wei,YIN Gui-Hong,WANG Li-Na,HAN Yu-Lin,HUANG Feng,YU Hai-Fei,YANG Guang-Yu,LI Xin-Ping   

  1. Zhoukou Academy of Agricultural Sciences, Zhoukou 466001, China
  • Received:2011-02-05 Revised:2011-05-18 Online:2011-09-12 Published:2011-06-13
  • Contact: 殷贵鸿E-mail：yinguihong2008@163.com, Tel: 0394-8690863

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Abstract: The objective of this study was to disclose the genetic mechanism of gluten quality in common wheat. Using seven wheat cultivars with different wet gluten contents (WGC) and gluten indices (GI), 21 crosses were obtained using the Griffing diallel cross II design. Among the parents, Xinmai 18 had large general combining abilities for WGC and GI, and the both WGC and GI were increased significantly in its hybrids. Parent Zhou 8425B had the highest WGC and its general combining ability was relatively large. The WGC of hybrid progenies from Zhou 8425 were significantly improved. However, the GI values of Zhou 8425B progenies were small, indicating that the dough quality of Zhou 8425B progenies was difficult to be improved. The inheritances of WGC and GI followed the additive–dominance–epitasis model with recessive loci for increasing GI and dominant loci for increasing WGC. Because GI is controlled by recessive genes and its narrow sense heritability is high, a relatively large population is recommended in early breeding generations and the phenotypic selection should not be too intensive. GI and WGC may be used in direct breeding of wheat quality.

Key words: Wheat, Wet gluten content, Gluten index, Combining ability, Quality

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