TY  - JA
AU  - Mengqi Ji
AU  - Wenqi Fang
AU  - Wenshu Li
AU  - Yunzhe Zhao
AU  - Yingxin Guo
AU  - Wei Wang
AU  - Guangfeng Chen
AU  - Jichun Tian
AU  - Zhiying Deng
TI  - Genome wide association study of the whiteness and colour related traits of flour and dough sheets in common wheat
SN  - 2045-2322
PY  - 2021///
CY  - London (United Kingdom)
PB  - Nature Publishing Group
KW  - AGROVOC
KW  - Wheat flour
KW  - Genomes
KW  - Genetic markers
N1  - Peer review; Open Access
N2  - Flour whiteness and colour are important factors that influence the quality of wheat flour and end-use products. In this study, a genome wide association study focusing on flour and dough sheet colour using a high density genetic map constructed with 90K single nucleotide polymorphism arrays in a panel of 205 elite winter wheat accessions was conducted in two different locations in 2 years. Eighty-six significant marker-trait associations (MTAs) were detected for flour whiteness and the brightness index (L* value), the redness index (a* value), and the yellowness index (b* value) of flour and dough sheets (P < 10–4) on homologous group 1, 2, 5 and 7, and chromosomes 3A, 3B, 4A, 6A and 6B. Four, three, eleven, eleven MTAs for the flour whiteness, L* value, a* value, b* value, and one MTA for the dough sheet L* value were identified in more than one environment. Based on MATs, some important new candidate genes were identified. Of these, two candidate genes, TraesCS5D01G004300 and Gsp-1D, for BS00000020_51 were found in wheat, relating to grain hardness. Other candidate genes were associated with proteins, the fatty acid biosynthetic process, the ketone body biosynthetic process, etc
UR  - https://doi.org/10.1038/s41598-021-88241-4
DO  - https://doi.org/10.1038/s41598-021-88241-4
T2  - Nature Scientific Reports
ER  -