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Wheat quality improvement in China: Progress and prospects

By: He Zhonghu.
Contributor(s): Chen, X.M [coaut.] | He Zhonghu|Daowen Wang | Xia, X.C [coaut.] | Zhang, Y [coaut.] | Zhang, Y [coaut.].
Material type: materialTypeLabelBookAnalytics: Show analyticsPublisher: Mexico, DF (Mexico) CIMMYT : 2013Description: p. 85-90.ISBN: 978-607-8263-29-5 (Print)978-607-8263-30-1 (Online).Summary: Genetic improvement of wheat quality in China was initiated in the 1980s and signifi cant progress was made in three aspects during the last ten years: (1) Standardized laboratory testing and evaluation methods were established for traditional Chinese noodles, and three key traits responsible for noodle quality were identifi ed. (2) A comparative genomics approach was employed to understand the allelic variations at loci for low molecular weight glutenin subunits (LMW-GS) and for traits associated with color for various products; 33 functional markers were developed and validated. Conventional quality testing and molecular markers were used to characterize major Chinese wheat varieties. (3) Improved varieties with excellent pan bread-making quality and noodle quality were released and sown on large areas. Development of new varieties with high yield potential, excellent quality, and broad adaptation remains a challenge, but it is expected that more markers and new technologies will be used in breeding programs.Collection: CIMMYT Staff Publications Collection
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Genetic improvement of wheat quality in China was initiated in the 1980s and signifi cant progress was made in three aspects during the last ten years: (1) Standardized laboratory testing and evaluation methods were established for traditional Chinese noodles, and three key traits responsible for noodle quality were identifi ed. (2) A comparative genomics approach was employed to understand the allelic variations at loci for low molecular weight glutenin subunits (LMW-GS) and for traits associated with color for various products; 33 functional markers were developed and validated. Conventional quality testing and molecular markers were used to characterize major Chinese wheat varieties. (3) Improved varieties with excellent pan bread-making quality and noodle quality were released and sown on large areas. Development of new varieties with high yield potential, excellent quality, and broad adaptation remains a challenge, but it is expected that more markers and new technologies will be used in breeding programs.

English

Lucia Segura

CIMMYT Staff Publications Collection

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