QTLs for malting flavour component associated with pre-harvest sprouting susceptibility in barley (Hordeum vulgare L.)
Jin, X., Harasymow, S., Bonnardeaux, Y., Tarr, A., Appels, R., Lance, R., Zhang, G. and Li, C. (2011) QTLs for malting flavour component associated with pre-harvest sprouting susceptibility in barley (Hordeum vulgare L.). Journal of Cereal Science, 53 (2). pp. 149-153.
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Lipoxygenase (LOX) is a key factor affecting quality of beer in terms of foam stability and flavour. Low LOX content is a desirable trait for malting quality. A doubled haploid (DH) population was made from a cross of Australian malting barley Stirling and Canadian malting barley Harrington and mapped with 513 molecular markers. The 120 DH lines with their parents were planted in field trials and the harvested grains were micro-malted for analysis of LOX content in two consecutive years. LOX content was controlled by both genetic effects and environment conditions. Three QTLs were consistently detected. One QTL flanked by the markers E6216 and SCssr03907 at the telomere region of chromosome 5HL contributed 39% of genetic variation in LOX content. The second QTL close to the centromere region of chromosome 5H accounted for 17% of genetic variation. A minor QTL on chromosome 2H explained 6% of genetic variation but was significant in both years. The Australian variety Stirling contributed to higher LOX content for the three QTLs. The two QTLs mapped at chromosome 5H for LOX content coincided with the QTLs for seed dormancy/pre-harvest sprouting from the same population. The pre-harvest sprouting susceptible alleles were associated with low LOX content, which indicated that the low LOX QTL from the Canadian malting barleys are only useful in the barley growing areas where the pre-harvest sprouting risk is low. New genetic sources for low LOX should be exploited in different germplasm with different mechanisms.
|Publication Type:||Journal Article|
|Murdoch Affiliation:||Centre for Comparative Genomics
Western Australian State Agricultural Biotechnology Centre
|Copyright:||© 2010 Elsevier|
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