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Chromosomal Location of Genes for Flour Quality in the Wheat Variety ‘Cheyenne’ Using Substitution Lines 1
Author(s) -
Morris Rosalind,
Schmidt J. W.,
Mattern P. J.,
Johnson V. A.
Publication year - 1966
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1966.0011183x000600020004x
Subject(s) - backcrossing , cheyenne , biology , chromosome , botany , genetics , agronomy , gene , linguistics , philosophy
The individual chromosome substitution method was used to determine the chromosomes responsible for the long mixing time and satisfactory baking properties of the hard red winter wheat variety, ‘Cheyenne’. The 21 Cheyenne substitution lines were developed in the variety ‘Chinese Spring’ by crosses between Chinese Spring monosomic stocks and Cheyenne disomic plants, followed by a series of backcrosses of monosomic progeny to Chinese Spring monotelocentric or monoisochromosome stocks. Disomic lines were obtained by self‐pollinating monosomics from a backcross, and selecting disomics in the progeny for seed increase. Mixing curves and baking tests were made for the parental varieties and for the 21 lines, of which 17 had four backcrosses to Chinese Spring, the rest, none to two backcrosses. The tests indicated that Cheyenne chromosomes 4B, 7B, and 5D contributed genes for the strong dough mixing characteristics. Important contributions to loaf volume, crust appearance, and grain and texture characteristics were made by chromosomes 1B, 4B, 7B, and possibly 1A, with lesser effects from 4D, 5D, and 7D.