Strategies for Reduced Sprouting Damage in Wheat.

The entire wheat value chain is at risk of reduced grain quality due to sprouting damage. Sprouting damage causes starch degradation which results in poor falling numbers and reduced grain quality. Grain quality is essential in wheat production because it can directly affect end-use quality. Soft red winter wheat generally has excellent milling and caking characteristics for cookies, crackers, and ready to eat snacks. Soft white winter wheat is preferred by millers because it shares many of the flour qualities of soft red winter wheat but also has higher flour extraction rates, whiter flour, and superior flavor in whole-grain products. Despite premiums often offered for white wheat, farmers endure increased financial risks when growing soft white wheat because losses due to sprouting damage are often more severe in white wheat lines.

The genetic and environmental causes of preharvest sprouting (PHS) and elevated alpha-amylase activity (αAmy) are not completely understood. Low seed dormancy at harvest maturity, cool and wet weather, and variety genetics all contribute to sprouting damage. A number of genes and QTLs have been found to be linked with sprouting resistance, however the genetic control of PHS and αAmy are not adequately understood for targeted breeding selection. Further progress in understanding genetic and environmental correlations with PHS and αAmy can be aided by high throughput phenotyping methods. The methods presented here produce consistent and reliable results for screening large populations.