Sepehr Mohajeri Naraghi1, Senay Simsek1, S. M. Hisam Rabbi2, Ajay Kumar1, Elias M. Elias1, Mohammed S. Alamri3 and Mohamed Mergoum4, (1)Plant Sciences, North Dakota State University, Fargo, ND (2)480 D, North Dakota State University, Fargo, ND (3)Dept. of Food Sciences & Nutrition, King Saud University, Riyadh, Saudi Arabia (4)Crop and Soil Sciences, The University of Georgia, Griffin, GA
Wheat (Triticum aestivum L.) is one of the most important crops consumed by humans in the world. Improvement of end-use quality traits, such as baking characteristics, in wheat depends on a deep understanding of the genetic basis of these traits. The present study aimed to dissect the genetics of major quality traits and construct a high-density genetic linkage map of these traits using a 127 F10 recombinant inbred lines (RILs) by applying the Illumina iSelect 90K SNP assay. Data on mixing time, baking absorption, loaf volume, crumb color, and crust color were collected from three environments during three years from 2012 to 2014. Results are being analyzed and preliminary findings indicate the identification of numerous quantitative trait loci (QTL) for the studied traits using inclusive composite interval mapping (ICIM), LOD ≥ 2.5. The map constructed contained about 8500 single nucleotide polymorphism (SNP) markers in a total coverage of about 3000 cM with an average interval of 2.47 cM per marker. In this presentation, we will underline the final analysis of our findings. Potentially, results from this study may reveal novel QTLs for quality traits, which could be used by breeders and geneticists for improvement of end-use quality traits in bread wheat.