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