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Table 1 Eight important genetic regions associated with multiple dough rheological characteristics

From: QTL detection for bread wheat processing quality in a nested association mapping population of semi-wild and domesticated wheat varieties

Genetic region

QTL

Flanking markers of peak

QG-1B.1

QPkWd-1B.1, QWdEm-1B.1

wsnp_Ku_rep_c70742_70379526

tplb0059c20_2221

QG-1B.2

QMlPT-1B.1, QMlPH-1B.2, QPkWd-1B.2

BS00047700_51

IAAV4866

QG-1B.3

QWdEm-1B.2, QMlPH-1B.3

Tdurum_contig20299_368

BobWhite_c48550_198

QG-1B.4

QMlPT-1B.2, QWdEm-1B.3, QMlPH-1B.4

tplb0048b10_1365

Ku_c28580_432

QG-3B.1

QMlPT-3B.1, QPkWd-3B.1, QWdEm-3B.1, QMlPH-3B.3

wsnp_Ex_c3257_6003626

wsnp_Ex_c8715_14590273

QG-3B.2

QWdEm-3B.2, QMlPH-3B.4

wsnp_Ku_c29102_39008953

wsnp_Ex_c64005_62986957

QG-3B.3

QMlPT-3B.2, QPkWd-3B.2

wsnp_Ex_c64005_62987067

wsnp_BE497740B_Ta_2_1

QG-4D

QMlPH-4D, QWdEm-4D

BS00103682_51

Ex_c42133_630

  1. MlPT Midline Peak Time, MlPH Midline Peak Height, PkWd Peak Width, WdEm Width at Eight minutes, QG QTL cluster
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BMC Plant Biology

ISSN: 1471-2229

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